Following the best acuiculture practices

1. Maternity: At maternity, shrimp larvae are grown before entering ponds. These are fed and their growth is monitored, to yield a more resistant shrimp prior planting.
2. Planting: The shrimp is planted on ponds, selecting the best larvae and seeking to increase its survival during the fattening period.
2.1. Fattening Period: For 5 months the shrimp is fed, monitored and samplings are applied in all ponds, to ensure a proper growth and the end product complies with quality standards.
3. Harvest: Consists of a full extraction or collection of shrimp from ponds through harvesters; these are transported into the center of the harvest in ice piles, where shrimp is washed, drained, and separated in tares of about 30kg.
4. Harvest Samipling: At the center of the harvest, samples are taken from the various tares to perform biometrics, count of organisms and record of their characteristics in harvest forms.
4.1. Reception: After confirmation of the número de candado (Opción: lock number), this is reviewed and the number of tares is counted, and after that a sampling is performed from tare weight. Shrimps are emptied into the reception tank for washing.
5. Beheading: In this area, the shrimp head is removed, which goes to a waste disposal area. The rest of the shrimp go to sorting tanks.
5.1. Sorter: Shrimp is sorted and classified by size; uniformity and counts performed are recorded before preparing the bins to move shrimp into the frizado area.
6. Frizado: Shrimp is introduced into a frizadora machine for a couple of minutes, then it is transported into a freezing tunnel and let sit for 4 hours. Later, it is sent to the packing area.
7. Packing Area: Shrimp is packed according to client needs; commonly, it is packed in 20kg cartons. We also have packages of 40lbs. In all presentations, the package has a label with batch information.
7.1. Warehouse Area: After packing and wrapping, the shrimp is taken to preservation or warehouse area, where it is arranged in boxes by measurement and batches in racks, awaiting to be shipped to clients.
8. Distribution: Once weighted, shrimp is frozen in tares according to client specifications. Before stowage for transportation, a record of the source pond from the shrimp is kept in the total tares, as well as a distribution chart of stowage in trailer trucks, to be transported to clients or processing plant.

Certifications

Ministry of Agriculture, Farming, Rural Development, Fishing and Food.

National Aquaculture and Fishing Committee

National Service of Health, Safety and Agri-Food Quality

Food and Drug Administration