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Glossary
The Global Aquaculture Alliance (GAA) is an international non-profit organization dedicated to promoting responsible aquaculture practices and the sustainable development of the aquaculture industry. Founded in 1997, the GAA works collaboratively with various stakeholders to address key issues and advance the environmental and social performance of aquaculture globally.
Vannamei Shrimp Vannamei Shrimp, also known as Pacific white shrimp, is a widely cultivated and[…]
See Our productsApplication of selective breeding and genetic techniques to enhance the desirable traits and performance of shrimp populations.
Vannamei Shrimp Vannamei Shrimp, also known as Pacific white shrimp, is a widely cultivated and[…]
See Our productsRefers to physical, tangible products that are produced, manufactured, or traded for commercial purposes. Goods are typically tangible items that can be seen, touched, and consumed or utilized by individuals or businesses. They can range from everyday consumer products to industrial equipment and machinery.
Shrimp are graded according to their count per weight. HOSO shrimps are graded in units per kilogram (30/40, 40/50, 50/60, etc. pcs/kg). The remaining presentations generaly are graded in units per pound (U15, 16/20, 21/25, 26/30, 31/35, 36/40, 41/50, etc. pcs/lb).
The numbers in the grading code indicate maximum and minimum quantity of pieces per unit weight, with U standing for “under”.
Gross weight for shrimps is the total weight of the shrimp product, including packaging or materials, without subtracting the weight of any water or other liquids present. It is measured in kilograms or pounds and is used for shipping and inventory purposes.
Strategies and techniques employed to control and optimize the growth of shrimp, including feeding regimes and environmental conditions.
Black Tiger Shrimp Black Tiger Shrimp, also known as Penaeus monodon, is a highly sought-after[…]
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Water added to shrimp forms an ice layer to protect the product.
The glazing of frozen foods is a process that involves submerging them in water or applying a thin film of ice. This process serves two purposes: preserving the organoleptic properties of the product (texture, flavor, color, smell) and preventing dehydration during freezing and oxidation during storage.
The glaze helps maintain the product’s temperature during packaging, storage, and transportation, allowing it to last for an extended period. By forming a protective coating, it helps preserve the quality of the shrimp and ensures better temperature control throughout the distribution chain, up to the point of sale.
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