The Shrimp Market covers the production, processing, distribution and trade of shrimp used in food as foodservice industries and retail sector. As the trend to more protein-rich seafoods alternatives is growing day by day, shrimp has become part of culinary culture in all parts of the world.
The main aim of the market is to address the high demand of high-quality shrimp in different forms such as fresh shrimp, frozen shrimp, cooked or value-added forms. A combination of wild-caught and cultured shrimp makes the market incredibly diverse, and sustainability and traceability turn into the primary market expansion topic.
Increase in health-conscious people, changing cold chain infrastructure and export policy remains to be the trend in global supply of shrimp.
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Market Drivers
1.Booming demand of low fat and protein rich sea food.
Leaning towards lean protein sea food varieties amongst consumers is one of the biggest sources of drive that is moving the shrimp market. It is also well known that shrimp is also rich in high-quality protein, yet it is low in fat and calories. Due to the increase of fitness-trends and clean-eating behavior, more so in the urban communities, shrimp is continuing to rise in consumption in both developed countries and emerging economies. Moreover, the trend of incorporating shrimp into their diets as part of health-conscious trends such as keto, Mediterranean, and paleo prods suppliers, both retail and foodservice, to increase their sourcing and scale their products.
2.Growth of Aquaculture and Modern Technology
The shrimp production is becoming globally dependent on the aquaculture sector, which experienced the rapid development of breeding and disease control, as well as sustainability production. Application of Recirculating Aquaculture Systems (RAS), biosecurity methods, and hatchery inventions has enhanced its yield and quality a great deal. Due to the issue of sustainability in wild-caught shrimp, its counterpart, shrimp cultivated on farms, is helping close a gap that existed between the demand and sustainable sourcing. The developments in shrimp farming are being gathered pace by government support, technological investments and certification schemes which have raised the productivity of farming thus making the product more available around the world.
Type Segment Analysis: Frozen Shrimp
The frozen shrimp segment forms a large portion of the shrimp market since the product is readily available regardless of the season as well as its long shelf life and the fact that it takes up convenient storage space. Frozen shrimp is preferable to consumers and foodservice operators owing to easy handling and elimination of chance of spoilage. Also, the frozen varieties enable the exporters to target markets that are far without undermining the products. The increased use of superior freezing methods like IQF (Individually Quick Frozen) will guarantee not only texture and taste preservation but also will make frozen shrimp a serious option in both B2B and B2C markets.
Species Segment Analysis: Penaeus Vannamei
The most important species in the world market of shrimp is Penaeus vannamei also known as the whiteleg shrimp. This species has a rapid growth rate, which makes it suitable to various farming conditions, and resistance to diseases making it a favorite to aquaculture producers. Penaeus vannamei is the most important basis of intensive and semi-intensive farming of shrimp with increased productivity and decreased production cost. The species also satisfies the growing market that desires a uniform size, texture and flavor requested by both processors and consumers. Having received full backing of genetic work and hatchery, Penaeus vannamei has remained to take the centre stage in terms of worldwide production levels.
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Regional Analysis: North America and Europe
The shrimp market in North America and Europe is doing well because of how well consumers are demanding sustainable seafood, growing per person consumption of sea foods and the factor of foreign cultures manifesting through foods and cookeries. Shrimp is a leading seafood popularized in North America and in the United States sold in the form of frozen breaded, and ready to cook.
The European market is characterized by supply chains of imports and the emphasis of European regulatory perspective, which is on certified production in the field of aquaculture. The retailers are also teaming up with traceable eco-certified farms to satisfy the rising demand of organic / antibiotic-free shrimp. The emergence of E-commerce seafood business is also redefining retailing in these areas.
What is the most sustainable shrimp to eat today?
Farm-raised Penaeus vannamei is currently the most sustainable shrimp to consume because it exists in certified aquaculture farms. These are sustainable farms that are very ecofriendly, that do not use chemicals harmful to the environment, and that stick to traceability, which is on the same path of global sustainability standards. Customers are demanding more and more sustainably farmed frozen shrimp with a certification label, such as an ASC, or a BAP label, as this guarantees that the practice is ethical and proposes ecological equilibrium. It is an indication of the increased conscious awareness of the consumer who is now not only focused on nutrition but also on the effect that his choice of seafood has on the environment.
Competitive Landscape and Industry Players
The global shrimp market is highly competitive, marked by large-scale production, sustainability initiatives, and geographic diversification.
Key players include:
• Thai Union Group
• Maruha Nichiro Corporation
• Nippon Suisan Kaisha Ltd.
• Charoen Pokphand Foods
• Seaprimexco Vietnam
• Avanti Feeds Ltd.
• Aqua Star
The vertical integration, value added product portfolios and global distribution network are some of the competitive strategies employed by these companies. The most frequented strategies are sustainable aquaculture boosting systems, certifications of ASC or BAP and cold-chain logistics of frozen shrimp shipments abroad. Partnerships with feed tech companies, use of traceable systems and moves to higher segments, including organic or antibiotic-free shrimp, are ways of differentiation.
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