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Shri-mar: chain approach to improve the market position for shrimp: processing, peeling and preservation


The project aims at improve the quality of shrimp (initially Gringo). An integrated approach is expected to result in a better market position and better economic perspectives for small-scale fisheries. The next changes in the main links of the chain are envisaged. Storage aboard and landing of raw or alive shrimp instead of cooking/cooling with seawater aboard. Land based cooking and machine peeling instead of manual peelings. Mild preservation/packaging without or with reduced amounts of chemical preservatives. These changes will benefit microbiological quality, which is now acceptable due to abundant chemical preservation, as well as organoleptic quality now being poor. Further, the need for a constant quality product con is easier met with by land based processing at controlled conditions. Moreover this is premises for adequate operation of the availed Panda us peeling machine to be adapted for Crannog. And conversely: the envisaged changes in the Chain-chain are expected to have a spin-off for handling and processing of Panda us.

Call for proposal

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Geldersedijk 24
8051 SG Hattem

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