Press Release
Mexican Shrimp Council Hosts New York City Press Luncheon
Mexican Shrimp Harvesters Showcase Product Differences to New York Media Community
San Diego, CA – October 27, 2004 – Two bona fide Mexican shrimp harvesters, Daniel Gutiérrez and Rafael Ruiz, provided first-hand insights about Mexico's aquaculture and wild-caught shrimp businesses to select New York-based news media last week (October 21). Organized by the Mexican Shrimp Council (Consejo Mexicano del Camarón), the press luncheon took place at the acclaimed Pampano restaurant in New York City. Three different preparations of Mexican Shrimp provided participants with an opportunity to sample a variety of authentic product.
Both members of the Mexican Shrimp Council, Gutiérrez and Ruiz traveled to New York from the states of Tamaulipas and Sonora respectively for the purpose of educating the news media about the history of the Mexican shrimp industry and the quality aspects of premium Mexican Shrimp.
"The Mexican shrimp industry which began in the 1940s is an important part of Mexico's historic and industrial fabric. Many of today's shrimp fishermen are second and third generation," commented Rafael Ruiz, general manager of Congeladora Peninsular, a leading purveyor of wild-caught Mexican Shrimp. " Mexico's focus on environmentally friendly fishing practices including the protection of the species and the oceans ensures that the industry will thrive for generations to come."
Daniel Gutiérrez, general manager of Acuícola del Desierto S.A., a specialist in the production of farmed shrimp, described the genesis of Mexico's aquaculture industry in the 1980s to the rapid growth prevalent today. Gutiérrez conveyed that lower density shrimp ponds and longer growing cycles allow Mexican Shrimp to grow bigger and develop stronger muscle, resulting in the production of larger sizes and firmer textures when compared with farmed shrimp of other origins.
"Because aquaculture is a relatively new industry for Mexico, we were able to learn from the world's mistakes," stated Gutiérrez. "We've seen how disease and overcrowding have devastated the shrimp populations in other countries," he continued. "In Mexico, we've established sanitary measures and disease-prevention techniques to ward off problems before they begin. And all this is accomplished in drug-free environments." Because of its success, the production of farmed shrimp is considered a high-growth industry in Mexico, already employing about 110,000 personnel from biologists to transportation managers.
Antonio Diaz, president and CEO of Ocean Garden Products and a founding member of the Mexican Shrimp Council, moderated the event. " Mexico is a major player in the global shrimp industry, deriving approximately $150 to $200 million in revenue from both its wild and aquaculture shrimp production," said Diaz.
The Mexican Ministry of Fisheries projects a "good to excellent" 2004/2005 season for the production of Mexican Shrimp based on initial test reports. Factors considered in gauging season production quality include color, count and net weight. The harvesting of the first aquaculture ponds took place this year in mid July while August and September marked the start of the more traditional growing seasons for wild-caught product.
Mexican Shrimp already enjoys a level of prestige among culinary connoisseurs and seafood lovers because of an idyllic habitat and the long-standing commitment of Mexican shrimp producers, processors and importers to optimum quality assurance from harvest to package.
With members from both Mexico and the U.S., the Council's primary focus is to educate those who purchase shrimp, in particular the U.S. foodservice industry, about the many reasons why Mexican Shrimp as a premium product tastes better, is of the highest quality and is more satisfying to consumers.
The Mexican Shrimp Council is a group of producers, processors, suppliers and marketers working together to educate the foodservice industry and consumer audiences about the quality aspects and price-value relationship of Mexican Shrimp. For more information, please visit www.mexicanshrimp.org.
