More ways to enjoy shrimp
The scent of the raw shrimp is a first obstacle. Peel it, to remove the vein to him, to cook it… Is so difficult? Then for the European consumers of that seafood in the United States and countries yes it is it; and the Ecuadorian industry doesn’t want that that stops its sales.
Now not only it sends it clean, but cooked, ripened, with sauce and until a tanning. Ready for the grill, the frying pan or ready to eat.
These forms to export shrimp have more welcoming than before. The three first months of this year were so good more that the exports surpassed $ 2.9 million, 72% than equal period of the 2005. The annual statistics locate on $ 6 million (data of the Central bank of Ecuador).
Three years ago, industrialists shrimp fishers marked the strategy implicitly: to export added value thus to recover the markets and lost prices by the aggressive competition of the Asian product (which monopolizes 72% from the sales to the United States), says Rodrigo Laniado, president of the Songa company and director of the National Camera of Acuacultura.
They did it of more aggressive form and they upset until in 60% of its production to industrialization, as the case of Songa. The packing plant Estar, of Quirola Group, has a similar percentage for the shrimps exported with value added, as with the special cut (the butterfly), he newest is the peeled one, deveined and cooked (they have been exporting it for three years).
Promarisco presented to the world its cebiche of shrimp of export in the recent world-wide fair of products of the sea Seafood that was made in Brussels the last month.
The skewers (thorns) and the ring of shrimps (cooked and accommodated around a sauce golf or red), of other companies, also were exhibited in the event.
Although for other plants and the country in general, the “thickness” of the exports continues being the shrimp congealed in its natural state ($ 118.5 million exported during the first trimester of the 2006). Ecuador is the fifth supplier from this product to the United States (9%), after Thailand, China, Indonesia and China. It doesn’t consist between the main suppliers of prepared and conserves of shrimps, where also they dominate the Asians: Thailand, China and Vietnam, according to a study of the Colombian Corporation the International.
Enaca produces little of added value, but it doesn’t remain in the traditional thing and also it is in the business of the skewers. It arrives at Great Britain, according to the director of operations of shrimps, Eric Notarianni. And they have in the sight a study to operate a new form to introduce the shrimp in the breakfasts. That everything goes in “little bags” a list to throw to the frying pan and to fry. The tendency between the European is to have breakfast outside its houses. In Spain a growth of 1.7% was noticed in the service of the breakfasts.
Now it is possible to dedicate itself to sell finished products, without neglecting the congealed demand of the raw one, because the production gives for that, because it retakes his levels of the gilded time, before the white spot knocked down to one third part the capacity of Ecuador. The 2005 closed with 212.5 million exported pounds, almost on a par of those of 1998 (production record)
At the moment, France is the first buyer of the value added in the Ecuadorian shrimp. Of $ 2.9 million sold until last March, bought 43%, it follows the United States to him with 38% and Spain with 14%. Belgium, Italy and Chile are the other three importers of these products.
Source: EL Universo
Date: Junio 11, 2006