Shrimp partnership to drive sustainability

A NEW partnership between shrimp producers was forged last month with the aim of transforming the industry.

Pioneered in Ecuador, members of the Sustainable Shrimp Partnership (SSP) are committed to farming to the highest social and environmental standards, through greater collaboration and transparency.

In order to achieve this mission, the SSP has outlined strict product criteria all members must meet: Aquaculture Stewardship Council (ASC) certification; zero antibiotics; full traceability; and minimal environmental impact.

‘Up until this point the shrimp sector has been a commodity market, and quality has often taken a back seat to prices,’ said José Antonio Camposano, executive president of the National Chamber of Aquaculture from Ecuador.

‘But there are consumers who want more choice. Consumers who care about what they eat, and how it has been produced, and it is time they were offered a choice of farmed shrimp that meets the highest standards and is fully traceable to its origins. Shrimp grown by producers who care, for consumers who care.’

Using the ASC standard as a benchmark for its sustainability performance, SSP members have added three additional indicators which will support greater market differentiation.

Speaking at the SSP announcement at the Seafood Expo North America, Dr Michael Gilmore, director of the Harvard Infectious Disease In- stitute, said: ‘This level of industry commitment in removing antibiotics from food production is a highly significant step in preserving the utility of drugs we have and reducing the likely spread of resistance. ‘This is the direction we need to see all food sectors taking.’ The SSP has been launched by seven founding members from Ecuador but invites any company or region to join.