Processing

Namely the big producers, who are fully integrated, dominate the processing sector. When the shrimps arrive, they are inspected upon colour and quality. Quality control decides which shrimps comply the standards for HOSO and which for HLSO/PD/PUD. Classification is done by women using hand or by machine. After (eventual) processing by hand, the shrimps are packed in bags and boxes for plate freezing. Some bigger companies like Potiporá and Camanor Ltd use IQF freezing for smaller retail bags for the national markets. Good are labelled if necessary, stocked in (private or public) cold stores and prepared for export or national sales.

There are quite some private production plants specialized on shrimp within a one-hour reach by truck and some public facilities (without own ponds, only offering the processing service). Shrimp farmers sometimes also use production plants of fishing companies like Pesquiera Pioneira. In the private production plants, the shrimp is processed immediately at arrival. In public production plants, there is normally a ‘first come first serve’ principle. Therefore, immediate production is not guaranteed which might impact product quality.

Chemical additives are getting common in Brazi’͛s shrimp farming and processing. All companies could do it but experience and knowhow are still limited, far away from Asia. International certifications like BRC and IFS are still hard to find.

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