Ecuador stresses transparency benefits of shrimp SIMP
The addition of shrimp to the US Seafood Import Monitoring Program (SIMP) is a significant milestone in empowering consumers to choose shrimp grown to the highest standards, the Ecuadorian shrimp industry has said.
Joining US domestic shrimp producers in welcoming the addition of shrimp to SIMP, the Ecuadorian industry, represented by the National Chamber of Aquaculture and the Sustainable Shrimp Partnership (SSP), said that the move will offer a new transparency and market opportunity.
“We are very satisfied to see the addition of shrimp to the US imports monitoring program,” said Jose Antonio Camposano, executive president of the National Chamber of Aquaculture Ecuador. “For too long now the shrimp sector has been a commodity market and quality and health have taken a back seat to prices, and consumers had no way of knowing how and where their shrimp was produced.
“This updated measure will help change that, and can only be good for regions, such as Ecuador, who are dedicated to responsible production. There are consumers who care about what they eat, and how it was produced, but they need more information in order to make wise choices.”
Earlier this month, Ecuador launched the SSP, which is a leadership initiative in the farmed shrimp sector. Members are committed to achieving and promoting the highest quality products produced to the highest social and environmental standards, through greater collaboration and transparency.
To achieve this vision, SSP members have outlined strict product criteria which all members must meet. The criteria includes Aquaculture Stewardship Council (ASC) certification; full traceability; zero use of antibiotics; and minimal environmental impact – measured through assessment of water quality.
“The SSP commitments fully support the requirements of the US monitoring program,” added Mr Camposano. “And we firmly believe increased traceability is the only way we can change the direction of the industry and provide consumers with the confidence that the food they are eating is free of antibiotics and produced responsibly.”
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