Press Release
Mexican Shrimp Meets Highest Quality Standards
Celebrated for its premium quality, great taste and alluring texture, Mexican Shrimp has set the standard against which all other shrimp are judged. This level of prestige has been accomplished by the commitment of Mexican shrimp producers, processors and importers to optimum quality assurance from harvest to package.
Our Process
Mexican Shrimp is subject to rigorous inspection processes throughout its
lifecycle. Quality control departments within Mexican packing plants play a
pivotal role in the process, where chemists, aquaculture biologists and other
key personnel perform chemical and organoleptic (evaluation by sight, smell and
taste) analyses to determine product characteristics. Sorters and handlers sort
and classify shrimp by color, size and quality level and hand-layer the packs.
Quality control inspectors keep extensive procedural records on details such as
temperature and time of reception for incoming product, examine the raw
material that’s been classified by sorters and handlers, and accept or
reject shrimp lots.
A Standards-Based System
Challenges to the U.S. food supply including risk of food pathogens and
chemical contamination prompted the FDA to adopt a HACCP-based food safety
system for seafood in 1997. Known as the Hazard Analysis and Critical Control
Points system, HACCP is widely viewed as critical to food safety. By
identifying potentially unsafe links in the food processing chain, the
HACCP-based system helps prevent food contamination.
Why Mexican Shrimp Is Better
The combination of ideal climatic/growing conditions and advanced quality
control processes distinguishes Mexican Shrimp as a superior product.
- First, because Mexican Shrimp is raised in an ideal habitat, it has a unique taste and texture that sets it apart from shrimp of any other origin.
- Secondly, Mexican Shrimp is closely monitored throughout its lifecycle. Key importers have developed vertically integrated processes, from raw material to exportation, that ensure the premium quality aspects of Mexican Shrimp. Importers work in conjunction with individual producers and packing plants to manage all aspects of this process.
- Finally, Mexican quality control inspectors are HACCP-certified (meaning they have received HACCP training). The training sessions ensure compliance with U.S. law and are provided by government agencies as well as private companies.
About the Consejo Mexicano del Camarón
Founded in late 2003, the Consejo Mexicano del Camarón (Mexican Shrimp Council)
is a group of producers, processors, suppliers and marketers who specialize in
Mexican Shrimp. The mission of the Consejo is to educate the foodservice
industry and consumer audiences about the quality aspects and price-value
relationship of Mexican Shrimp.
