As the page scrolls, the view pulls back from the Penna river’s mouth, past Nellore and our plant, to the coast of Andhra Pradesh, the Bay of Bengal, India and Sri Lanka.
Sustainability
Everything herebegins in water.
The farms we buy from, the plant where we work and the sea our cartons cross all depend on it.
The Penna river reaches the Bay of Bengal, north of Nellore.
Here the farms, the river and the sea are a few kilometres apart, and joined by water.
The ocean connects us all.
This coast opens onto the Bay of Bengal and the Indian Ocean beyond: the same water our cartons cross to reach buyers abroad.
The ocean connects us all.
This coast opens onto the Bay of Bengal and the Indian Ocean beyond: the same water our cartons cross to reach buyers abroad.
The sea
Healthy water iswhere good shrimpbegins.
The farms we buy from, the fishing villages along this coast and the life in the bay all depend on the same water. So does our business.
Sunlight under the sea off Brittany, France
Up close
Every carton carriesmore than shrimp.
Behind each one are the water, the cold and the material it took to bring it to you.
Water
To wash, to make ice and to glaze. Seafood processing depends on it at every step.
Ripples in shallow water, Brofjorden, Sweden
Cold
Freezing takes power, and so does holding shrimp at −18 °C or colder: in our cold store, and in every refrigerated container until it reaches your port.
Hoar frost through a 4× macro lens, Tuntorp, Sweden
Packaging
A carton ismostly air.
Arches of paper between two flat sheets give a carton its strength with very little material. It protects the shrimp through a long, cold journey, and afterwards it has to be recycled or thrown away. We pack to each buyer’s specification, and we’re glad to talk through the packaging your market asks for.
A shared responsibility
No one looks aftera coast alone.
A shrimp passes through many hands before it reaches a plate. Ours are in the middle: we decide who we buy from, how we use water, ice and power, and how we pack.
- Hatcheries
- Farmers
- Feed makers
- ProcessorsOur part
- Shipping lines
- Buyers
- Kitchens
The future of seafood depends on how all of us look after the water it comes from.
Plainly stated
We’d rather say less, and have all of it be true.
- Where we work
- Narayana Reddy Peta, Nellore, among the farms we buy from.
- What we handle
- Vannamei and Black Tiger shrimp, frozen for export.
- Traceability
- Every carton can be traced back to the harvest it came from.
- Cold chain
- Held at −18 °C or colder, from our freezers to your port.
- Registrations
- Registered food facility with the U.S. Food and Drug Administration. Registered exporter with the Marine Products Export Development Authority.
About this page
The satellite views and photographs show the setting we work in, not our plant or our operations. What the page says about the coast, the sea and the seafood industry describes that setting in general terms. It makes no claims about environmental performance or certification.
If your sourcing programme asks for particular information, tell us what you need. We’ll tell you plainly what we can provide.