Shrimp vessel. (Photo: Stock File)
CANADA
Wednesday, August 06, 2014, 22:50 (GMT + 9)
The Government of Newfoundland and Labrador says the provincial shrimp sector will be better positioned to pursue best practices with the introduction of a new booklet supported by the Province.
Minister of Fisheries and Aquaculture, Keith Hutchings, announced CAD 27,000 (USD 24,700) through the Fisheries Technology and New Opportunities Program to assist with development of the booklet, which will provide product handling guidelines to all industry players.
"This informational booklet has the ability to establish clear guidelines that promote the consistent use of best practices which in turn result in a consistent and high quality seafood product. The Provincial Government is pleased to support this project with CAD 27,300 from the Fisheries Technology and New Opportunities Program," he stated.
The booklet will contain a description of at-sea handling practices as well as guidelines for holding, transporting and processing. Besides, it will be a valuable resource to educate and promote best practices within the shrimp harvesting and processing sectors.
"The Association of Seafood Producers is committed to using best practices in the shrimp industry which will be outlined in detail in this industry booklet. I would like to thank the Provincial Government for their support in this project that will play a huge role in helping industry to continue producing the best product that we have to offer," said Derek Butler, Executive Director, Association of Seafood Producers.
A consultant will coordinate the project and make all necessary preparations to produce a professional, high quality seafood publication for distribution to industry. Research information topics will include resource issues, onboard handling practices, dockside monitoring, off-loading and transportation issues, processing and quality control practices. A committee will review the material and technical content. The booklet has a tentative publish date of March 2015.