SHRIMP (Litopenaeus vannamei)

Ecuador is the world’s third-largest producer of Whiteleg shrimp (Litopenaeus vannamei) and the largest in South America.
Its shrimp sector is unique in terms of the high level of vertical integration and the large share of shrimp produced in extensive production systems.
The unwillingness of producers to shift to more intensive production systems limits the future growth potential of shrimp production. However, Ecuador has advantages over its competitors in Asia ranging from relatively low farm-level production costs to a high quality and high degree of uniformity of raw materials, to relatively large harvest sizes of shrimp.

Shrimp Sizes

  • 16 – 20 (shrimps / pound)
  • 20 – 24 (shrimps / pound)
  • 36 – 40 (shrimps / pound)
  • 41 – 50 (shrimps / pound)
  • 51 – 60 (shrimps / pound)
  • 61 – 70 (shrimps / pound)
  • 71 – 90 (shrimps / pound)

White Sea Jumbo Shrimp

  • U8 (shrimps / pound)
  • U10 (shrimps / pound)
  • U12 (shrimps / pound)
  • U15 (shrimps / pound)

Shrimp Presentations

Head-On Shell-On (HOSO) – Whole: This is a whole shrimp, with head and shell, to maintain its original size and weight. This shrimp is sold frozen, packed, and distributed in blocks to maintain its physical condition.
Packing:
4 lb ( block box )

Head-Less Shell-On (HLSO): This is a head off shrimp with shell, can be prepared and served in various recipes, the freezing process is frozen block.
Packing:
4 lb ( block box )

Peeled and Deveined, Tail-On (Cocktail): This is a head off, deveined, and shell off with the tail on allows to be grabbed by the tail when it is consumed. The freezing process is IQF.
Packing:
Individually Quick Frozen in Bags for retail

Peeled & Deveined (P&D) Cleaned: this is a cleaned shrimp, no shell, no tail, no head, and deveined. The freezing process is either IQF with a 10% glazing or frozen block.
Packing:
Individually Quick Frozen in Bags for retail
4 lb ( block box )