Shrimp farming close to the market
Today, the majority of shrimp are farmed at least one container shipment away from their final market destination. This requires time and money and gener¬ates many “food miles” between the producer and the consumer. On top of that, shrimp is shipped frozen, for obvious reasons, although no one will deny that fresh shrimp tastes better than its frozen counterpart. How can we get some of these tropical shrimp species, so loved in Europe and the U.S., to the markets fresh rath¬er than frozen? Will innovation and developments on the technical side of farming bring shrimp farming closer to the consumer?