China is the world’s largest producer of shrimp, its annual harvests are five times those of Ecuador; but from Guayas, El Oro, Manabi and other provinces nothing less than 190 million dollars of this crustacean will be dispatched this year.
The prawns ‘made in Ecuador’ are famous not only because they are delicious, but because they have behind an industry that marked differences since the white point virus attack (1999) and whose production model was viewed with skepticism by the aquacultural world.
According to Jose Antonio Camposano, chief executive of the Chamber of Aquaculture, shrimp is resistant to specific pathogens or SPR, an opposite to the Asian line, which has a system free of pathogens; ie the Chinese ‘homo sapiens’ is completely healthy before entering the pools.
Ecuador is the fifth largest producer of shrimp in captivity and cradle of genetic research and nutrition, to the extent that (a thing beyond belief) has the first certified shrimp farm attached to a sustained and sustainable aquaculture, environmental regulations. That is, the ASC certification under the principles of the WWF. The Omarsa company holds this since September last year and has been joined by the Santa Priscila company.
Crustaceans here not only feed on balanced meal, but probiotics, in simple words: live microorganisms that are active in the intestine and exert important physiological effects.