Glossary

Strategies and techniques employed to control and optimize the growth of shrimp, including feeding regimes and environmental conditions.

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety management. It involves identifying, assessing, and controlling potential hazards in the food production process.

Measures and initiatives aimed at preserving and safeguarding the marine environment and its ecosystems.

The content of essential nutrients, vitamins, and minerals present in shrimp, making them a healthy and nutritious option in the human diet.

Shrimp is a highly nutritious seafood that offers several important nutrients such us Omega-3, Vitamin B12, Selenium, Phosphorus, zinc, iron, between others.

It is low in saturated fat and carbohydrates, making it suitable for low-fat and low-carbohydrate diets.

It’s important to note that shrimp does contain cholesterol, so individuals with specific dietary restrictions or conditions should consider their overall cholesterol intake. Shrimp can be cooked using healthy methods such as boiling, steaming, or grilling to preserve its nutritional value.

The volume of shrimp production, ranging from small, local farms to large-scale industrial operations.

Measure of efficiency and performance of shrimp cultivation in terms of production per unit of time and resources used.

Procedures and measures implemented during processing and handling to ensure the quality, safety, and compliance of Vannamei shrimp products with industry standards and regulations

The evaluation and classification of shrimp based on factors such as size, appearance, freshness, and defects, ensuring consistency and meeting industry standards

Criteria and specifications established to assess the quality of shrimp, including aspects such as physical appearance, taste, texture, and freshness.