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Frank Yiannis (exWalmart) making his mark.
The FDA Accredited Third Party Certification will allow green lane entry.
For markets the scenario eventually will be that any imported food sold in US will have to be with FDA Accredited Certification.
p. Vannamei (White Pacific) Shrimp Welfare and Biodiversity rating proposal.
One being best….On behalf of the SLF – Shrimp Liberation Front…for those that remember..and also for those that don’t.
1. RAS, bio-secure containment system. Any location. Genetically managed specific for human consumption. SPF and local species allowed if fished in wild. Optimal culture and welfare conditions for specific bred shrimp in space, feed and harvest. Ag-tech organic best sub field.
2. Extensively grown Pacific coast where indigenous
low density…low or no feeding, tidal.
3. Semi intensively grown Pacific coast where indigenous
Certified by private certification organisations to a marketing standard. Set standards.
In 2007 a US educated great Dane of the UK shrimp industry once told me, as he rolled his eyes back into his head – was he trying to read his brain I thought? Is this how photographic memories work?…..and he had one ,
“The UK retailers all want aspirational, so let’s start by giving them set certified shrimp standards. We need to work with a certification organisation to help them to develop shrimp market led standards. As aspirational becomes reality we support standards developments with more aspirational targets that we agree with our customers to pursue. I want you to develop our Masterclass to present, and we need aspirational“
So the Aquaculture Certification Council was contacted. CFW ACC story later on here. Note no ASC. USFDA HACCP is model.
4. Semi intensively grown exotic in clay ponds.
Basically SE Asia but includes rest of world outside pacific Mexico to Northern Peru.
5. Intensive grown in Pacific region with liners.
Pacific Mexico to Northern Peru but no substrate for molting in natural state.
6. Grown with liners exotic.
As point 5 but associated also in market with visions of mangrove destruction and use of chemicals and antibiotics.
add in aspirational
I don’t have scientific proof for this but I was involved in setting up a frozen meal kit station in Kerala, India back in 2005.
Helped in things like selecting appropriate processing equipment for dicing local vegetables, NPD, even had a go at making one with the local paratha bread. Could not get the right spin on it though 🙂
Frozen skillet meal kits based on shrimp were being made for US markets.
Blanched and frozen shrimp, color soaked with beetroot dye of course and blanched for food safety quality assurance – which is more or less same as reason cannot buy raw crayfish tails out of China!
Shrimp from local fisheries already big US salad shrimp business out of India.
Of course back in the day and before my time shrimp out of India used to be canned. Just like pineapples.
Local shrimp in meal kit was later discarded for imported frozen vannamei as more a shrimp US markets are used to. Then push was made for local vannamei source – which meant India had to get into vannamei shrimp farming.
We used local vegetable all found in higher elevations inland. Diced and frozen.
Frozen sauces in cubes and pasta initially from Italy but moved to lower cost commodity pricing out of Argentina with fx advantages