Shrimp snapshot: Food Market Exchange - B2B e-marketplace for the food industry

Snapshot

Catching

Production

Data Center > Product Information > Seafood > Shrimp > Snapshot

Marine & Culture
• Farm-raised currently accounts for only a quarter of total world catch. However, experts predict an increase to 50% by end 2000.
World Shrimp (Catching)
• World farming area totals approximately 1.2 million hectares, with 89% in Asia Eastern cultivation increased in 1999 while Western decreased.
Thai Shrimp
• Inspite of fewer farms and less land, Thailand is the world leader in shrimp aquaculture. Farms are small but support 70% of exports through high yields.
Species
• Black Tiger comprises 56% of the world farmed shrimp. Other important cultivated species are Pacific White (20%) and Chinese White (6%). Pink dominates, at 80%, the marine catch
Nature
• Water temperature, oxygen and salinity impact shrimp growth and cultivation. For farmed, water quality, soil, diet and environment are important factors.
Aquaculture Techniques
• In Thailand , 85% of the farmed shrimp supply for exports are produced by intensive farming.

World Major Exporters
• Thailand is the top exporter with 127,229 tons worth Baht 46,837.10 million in 1999.
World Major Importers
• Nearly 75% of world shrimp production is imported by the USA and Japan.
Trends
• It's a seller's market according to industry sources with more demand than supply.

Export Procedures
Standards and regulations
• HACCP
• CODEX
• Import regulations and standards for fishery products: USA, EU, Japan
• Microbiological standards for Australia, New Zealand , other selected countries
• Chemical standards for selected countries

World Total
• The world production for farm-raised shrimp in 1999 was 814,250 metric tons, up 10.45% from the previous year.
Thai Total
• Thailand is No.1 with 25% of the world production, followed by China (14%), Indonesia (12%) and Ecuador (10%).
Types of Products
• Frozen shrimps are more significant commercially than raw and dried. Value-added are becoming important
Processing
Frozen shrimp process flow:
1. R/M Weighing/Cleaning
2. Sizing/Grading/Coloring(for Head-on Shell-on)
      a). Deheading(for headless shell-on)
      b). Peeling(for raw peeled)
      c). Cooking(cooked peeled)
      d). Value added processing
3. Laying/Freezing
4. Storage
5. Shipping

World Market Prices
• Shrimp prices may increase in 2000 by 6%-10% if the upward signs showing in the main markets of USA, Japan and Europe continue.

USA Market
1998 US consumption was 2.8 pounds per capita with an upward trend.Iimports totalled 330,371 metric tons, with Thailand the single largest supplier.
Nutrition/ Recipes
Shrimp contains water, protein, and fat. Our hot recipes: tom yum goong and naked shrimp.

Diseases
• The White Spot virus continues to damage production of Black Tiger in the West, especially in Ecuador.
Tariff
• Shrimp imports from Thailand to the EU face a new EU GSP scheme
Environment
• TED requirements and prohibition of inland farming affectThai exports and production.