Ecuador launches new shrimp consumption initiative
To help dietitians better understand the health benefits of shrimp, debunk myths about its consumption, and highlight its various preparation methods, a new “Shrimp Nutritional Guide” has been launched by the Sustainable Shrimp Partnership (SSP) and the National Chamber of Aquaculture (CNA).
Developed in collaboration with the Seafood Nutrition Partnership (SNP), the guide aims to facilitate the inclusion of shrimp in the diets of dietician’s clients.
At a launch event, SSP Director Pamela Nath said: “Dietitians, as authorities in nutrition, play a key role in consumers’ decisions. This guide will help them dispel myths about aquaculture and educate their clients on the positive impact of high-quality shrimp on both human health and the environment.”
CNA Executive President José Antonio Camposano added: “Ecuador has established itself as the world’s largest producer and exporter of shrimp. For us, this guide is a tool that will help nutritionists understand and communicate the benefits of responsibly produced shrimp, which contributes to the well-being of both consumers and the country.”
The event also featured an immersive shrimp art gallery, allowing participants to explore the history and production of this Ecuadorian product, which is exported to more than 70 countries. Additionally, a live cooking show demonstrated the versatility of shrimp in various culinary preparations.
Furthermore, renowned nutritionist Dr María José Viteri delivered a presentation on the nutritional properties of shrimp, highlighting its high protein content and healthy fats, which are essential for good health.
“The next time you think of a seafood option, remember the many benefits shrimp can bring to your diet,” Viteri said.
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