Glossary

Utilization of environmentally friendly practices and technologies in shrimp aquaculture, minimizing negative impacts on the environment

The handling and preservation system of shrimp from harvest to delivery to the end consumer, maintaining a controlled temperature to preserve its quality.

The ability of shrimp producers to remain and excel in the market, offering quality products and adapting to consumer demands.

The quantity of shrimp harvested per unit area or volume, reflecting the productivity of shrimp farming operations.

Eco-labeli Certification that guarantees that shrimp have been caught or farmed in a sustainable and environmentally-friendly manner.

Continuous assessment and observation of environmental factors in shrimp farming areas to maintain optimal conditions and prevent pollution.

Designated areas where shrimp fishing or aquaculture is prohibited or restricted to protect sensitive ecosystems or endangered species.

Rules and regulations implemented by governing bodies to manage and govern shrimp fishing activities, ensuring sustainability and responsible practices.

The abundance and availability of shrimp and other seafood species in a given area or region.

Application of selective breeding and genetic techniques to enhance the desirable traits and performance of shrimp populations.