When shrimp arrive at the processing plant they are first graded and washed. Depending on the product line, the shrimp are then peeled or kept whole. Some products are precooked but the majority of the products are frozen uncooked. After freezing the products are then packed according to the specifications of the buyer and stored in a large cold storage. A few specialized factories produce preserved products like Pasteurized Bottled Sautéed Salted Tiny Shrimps, but for most of these products no Penaeus monodon are used. Eleven processing plants are accredited to export assorted shrimp species to the EU including four processing plants are accredited to produce processed shrimp products like shrimp sauce only. This small number of accredited plants can be explained by the relative competitiveness of Philippine shrimp in the international market due to higher production costs. As such, shrimp is only a side product for these processing plants. Shrimp exports decreased between 2011 (12,181 MT) and 2015(6,577 MT), but numbers from 2016 and 2017 indicate that the export is steadily increasing, with a total export of 10,124 MT in 2017. As the Philippines is focusing on reviving its shrimp export sector an increase in shrimp exports can be expected in the near future. With the recently awarded GSP+ status to the Philippines, exports to the EU are also likely to increase further.