Promising to tell you the Prawn, the whole Prawn and nothing but the Prawn. Here I shine a light on global shrimp aquaculture and downstream markets. For those looking in from outside and those inside interested in the wider outside. Food trends, intelligence, tech, regulatory, investment and some fun, way out, or even wacky, shrimp material. Compressing 4,000 years of shrimp knowledge into 40 years – and counting.
“I could definitely smell and taste the ocean,” she said of the creation.
…and, as anyone with the slightest knowledge about shrimp knows, if you are smelling and tasting the ocean then the product is off and has started bacterial decomposition!
Dr Sriram, a vegetarian, to “eat shrimp for the first time so that she could compare the two” – go figure!
Sounds like lots of firsts here.
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