Here I am wondering that while we don’t have this problem with shrimp – as they are considered allergens already – would restaurants and food handlers with shrimp on menu just blanket allergen label all food in mitigation to cover potential cross contamination?
With shrimp farming the message here is that child labor and environmentally damaging practices are used.
So are US children (future consumers) getting the raw end of the information?
Responsibly farmed shrimp, from say Ecuador, surely should be trying to change the mindset of current US pediatricians and children.
US foodservice companies supplying schools and educational establishments need to get their fingers out and correct this negativity.
Shrimp are extremely healthy and good source of protein.
Wrong shrimp message going out here to future generations that needs to be corrected.
Lets apply this to shrimp. Its not prawnographic but in Spain the market sells more of heads-on shrimp that any other offering.
However market research shows that when people eat out in Spain they are not so keen on head sucking. They prefer to do this in the privacy of their own homes. Main reason is risk of getting shrimp all over clothes and fingers.
Heads-on shrimp reflects a quality to discerning seafood markets like that of Spain that there has been no processing of the product and that the quality is of a higher standard.
Waiting for the definitive report.
I have touted a lot the healthy Mediterranean diet and consumption of healthy seafood but this is a negative for children.
It could be just simply down to a lower height to age ratio and also linked to educational levels. That the Southern Europeans, especially Spanish, currently live longer and are healthier is an interesting counter part.
Maybe its a generational thing.
Still seafood and shrimp is good for you!
“Opens up possibility to disrupt a whole category”….they say. What a load of tosh…
Aquaculture disrupted the seafood category and now supplies over 50% of seafood.
These sort of stories are more like riding on the coat-tails of aquaculture’s success.
Of course if your baseline is zero a small increase is still a huge growth.
But can other protein sources grow over 7% per year for 30 plus years and with no end in sight – like aquaculture has done?