Mexican Shrimp Council Re-Launches Premium Shrimp Campaign

 

A new group of shrimp producers, processors, suppliers, and marketers has relaunched a program to educate the United States retail and foodservice industry, and consumers, about the high quality and value of Mexican shrimp. With members from both Mexico and the U.S., the Mexican Shrimp Council was reassembled. Originally formed in 2003 to help establish the premium nature of the countrys shrimp, the new council will focus on education, awareness, and sustainability as its measure cause with an emphasis on promoting the best tasting shrimp in the world.

“The Mexican Shrimp Council was based on a simple idea: We produce the best tasting and most socially responsible shrimp in the world, and we want to share this with our consumers”

said Lance Leonard, member of the council and President of Ocean Garden Products, Inc.

 

 


 

Shrimp Seal

A cornerstone of the Mexican Shrimp Councils communication campaign is an official seal which was developed and used back in 2003. The seal will be used in marketing and communicating the value of product produced from Mexico and for those producers that meet the highest standard set forth by the council. Mexican Shrimp already enjoy a level of prestige among the culinary leaders and seafood enthusiasts, mostly due to the industries standards of quality and treatment of the product. Excellent climate and growing conditions distinguish Mexican shrimp both from the ocean and the aquaculture ponds. The ability to take advantage of the estuaries and bays, and the rich underwater habitat allows the shrimp to grow twice as large from other regions and offer a flavor that is unparalleled to other shrimp producing countries.

 


 

Inspection, Integration, and Certification

Mexican shrimp is subject to rigorous governmental and self-imposed inspection processes throughout the life cycle, with the growing interest in third-party certification the industry has the highest oversight and quality built into their processes. It is critical that we now move toward additional certification to assure our customers and consumers that the producers who use the Mexican Shrimp Council seal go through a thorough process to ensure that the product, the oceans and water tables, and processing are all done with oversight and quality controls that are expected from the industry. Quality control departments within Mexican packing plants where chemists, aquaculture biologists, and other key personnel perform chemical and organoleptic analysis play a pivotal role in the industry. Sorters and handlers classify shrimp by color, size, and quality level, and lay each pack by hand. Inspectors keep extensive records on details such as temperature and time of reception for incoming product, examine the raw material, and accept or reject shrimp lots based on quality. Mexican quality control inspectors are HAACP certified. The Hazard Analysis and Critical Points system is widely viewed as critical to food safety. By potentially unsafe lings in the food-processing chain, HAACP helps prevent food contamination. HAACP training sessions for inspectors are provided by Mexican government agencies as well as private companies to ensure compliance with U.S. law.

 


 

Sustainability

Mexico actively manages and regulates its shrimp industry. In particular, the country has made a concerted effort to protect and replace mangroves, increase technology to monitor and surveil areas where the fisherman fish, and provide best practices on water purification and run-off within the ponds to protect the local environment. The industry has also advocated for legal fishing in the upper gulf and is a strong supporter of the Marine Mammal Protection Act, ensuring that only legal fishing in those areas known not to impact protected species is maintained. The issue with the Vaquita in the Upper Gulf is also a priority that the Mexican Shrimp Council is active in supporting. Working with government and NGOs to find solutions to protect these beautiful animals and to support the current ban on gillnet fishing, the council is working with others in a continued search for innovative gear that will not impact marine life and support the local trade. In addition, we support continued compliance and oversight of the vessel monitoring system (VMS) to guarantee that trawler boats are not allowed into the restricted fishing areas and alert both the owners and the government when there is a breach. There is no one solution for the current situation with the decline of the Vaquita population, but the council is active on numerous fronts to help protect the environment and marine life in the area.

 


 

Conclusion

The group of Mexican Shrimp Council members represents some of the key leaders in the Mexican shrimp industry. Their goal is to educate end users and consumers about the quality, sustainability, and price-value relationship of Mexican shrimp as compared to shrimp from other origins. By promoting the excellent taste, texture, and color of Mexican shrimp, the council hopes to establish its products as THE gourmet choice for the U.S. shrimp lover.