Processing

Each batch moves through seven carefully controlled stages, maintaining an unbroken cold chain and full traceability from raw material to dispatch.

1. 

   Step 1

   Raw Material

   Live, antibiotic-free white-leg shrimp arrive from associated farms and are inspected and chilled on receipt to lock in freshness.

2. 

   Step 2

   Cleaning

   Shrimp are washed in chilled, potable water and graded by size on hygienic, temperature-controlled lines.

3. 

   Step 3

   Processing

   Skilled operators peel, devein and cut to the required format (HOSO, HLSO, PD or value-added) under strict hygiene controls.

4. 

   Step 4

   Quality Check

   Each batch is tested in our in-house lab for safety, size accuracy and quality before it can proceed.

5. 

   Step 5

   Packaging

   Product is IQF or block frozen, glazed to specification and packed in export-ready, food-grade packaging.

6. 

   Step 6

   Cold Storage

   Finished goods are held in temperature-controlled cold rooms at −18 °C or below, maintaining an unbroken cold chain.

7. 

   Step 7

   Dispatch

   Reefer containers are loaded under controlled conditions and shipped with full export documentation to global markets.