OUR PROCESS

PREPARATION FOR HARVEST

The harvest team consists of 1 Inspector (FI) and 2 helpers…

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HARVEST TEAM

People in the harvest are trained to ensure best practices.

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TREATMENT OF LIVE SHRIMP

Harvested Shrimp is inserted into chilled water for 8-10 mins which…

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PACKING & TRANSPORT TO FACTORY

The treated Shrimp is dropped into drain nets and weighed. 25…

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RAW MATERIAL RECIEVING

Once the shrimp is received at the factory. it is washed…

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GRADING & SMBS TOP-UP

The Shrimps are graded by the roller machine and sustained for…

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WEIGHMENT & SETTING

The Shrimp is weighed again for uniformity and set into slabs.

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FREEZING & PACKING

Our Shrimp is then frozen in a Contact or Blast Freezer,…

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LABORATORY

Fully fledged laboratory with analysis for microbiology, sulfates & antibiotics

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FROZEN & COOKING TEST PICTURES

No Melanosis is found 48 hrs after cooking.

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NEW BRINE FREEZING EQUIPMENT INSTALLED WITH A PRODUCTION CAPACITY OF 1750 KG PER HOUR

IQF Brine freezing tunnel, shower system.
Evaporation temperature : -25*C,
Brine temperature :…

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