This is a presentation describing detailed procedure of Exporting Shrimp from India

1. PRESENTED BY PARTHA GHOSH MBA- AB (07-09) ROLL NO: 42020 EXPORT POTENTIAL ANALYSIS OF INDIAN ORIGIN FROZEN AND NON-FROZEN SHRIMP Course Instructor : Mr. Sudhir Chitragar Consultant

5. SHRIMP PROCESSING

6. SHRIMP CULTIVATION - GUIDELINE FOR EXPORT GRADE SHRIMP SELECTION OF SITE FOR ESTABLISHMENT OF POND SELECTION OF POND MANAGEMENT OF POND MANAGEMENT OF WATER SELECTION OF STOCKING FEEDING OF SHRIMP DISEASE MANAGEMENT HARVESTING OF SHRIMP PROCESSING

7. DOMESTIC PRODUCTION: FACTS AND FIGURES *(Source: MPEDA, 2007) Sr. State Estimated brackish water area (ha.) Area under cultivation (ha.) 1 West Bengal 405,000 34,660 2 Orissa 31,600 11,000 3 Andhra Pradesh 150,000 50,000 4 Tamil Nadu 56,000 2,879 5 Pondicherry 800 37 6 Kerala 65,000 14,657 7 Karnataka 8,000 3,500 8 Goa 18,500 650 9 Maharashtra 80,000 716 10 Gujarat 376,000 884 Total 1,190,000 118,983

8. DOMESTIC PRODUCTION: FACTS AND FIGURES

9. DOMESTIC PRODUCTION: FACTS AND FIGURES

10. DOMESTIC PRODUCTION:FACTS AND FIGURES

11. *Source: Economic Review, 2007 DOMESTIC PRODUCTION: FACTS AND FIGURES

12. *Source FAO data

13. *Source: Global Trade Atlas, with FAS, USDA estimates

14. *Source: Global Trade Atlas, with FAS estimates

15. *Source: Global Trade Atlas, with FAS estimates

16. *Source: www.commerce.nic.in

17. *Source: www.commerce.nic.in

18. *Source: www.commerce.nic.in

19. *Source: www.commerce.nic.in

20. *Source: www.comm erce.nic.in

21. *Source: www.commerce.nic.in

22. *Source: www.commerce.nic.in

23. *Source: www.commerce.nic.in

24. *Source: www.commerce.nic.in

25. *Source: www.commerce.nic.in

26. *Source: www.commerce.nic.in

27. *Source: www.commerce.nic.in

28. *Source: www.commerce.nic.in

29. *Research conducted by trade knowledge network: www.tradeknowledgenetwork.net

30. DOMESTIC COST OF PRODUCTION Two sources of obtaining shrimp Captured (Marine breeds) Cultured (Fresh water breeds) purchasing boats, trawlers, nets etc. sophisticated equipments along with feed and medicine

31. INTERNATIONAL PRICES OF SHRIMP *Source: www. http//:infofish/global trade.pdf

32. … CONTD *Source: www. http//:infofish/global trade.pdf

33. *Source: info fish trade news INTERNATIONAL PRICE (USD/Kg)TREND OF FROZEN SHRIMP OF INDIAN ORIGIN

34. NEXT MAJOR DESTINATION FOR SHRIMP EXPORT??

36. European Union THE NEXT DESTINATION FOR SHRIMP EXPORT !!

42. *Source: EEC directives and procedures for import of fish and fishery products 2008 2. Conditions concerning freezing temperature: The frozen shrimps are to be maintained at a temperature of not more than -20 0 C . in all parts of the product for not less than 24 hours. Products subjected to this freezing process must be either raw or finished. 3. In accordance of Council Regulation (EEC) no 103/76 (last amended in 2006) the fishery products must undergo certain critical checks . Organoleptic contents inspection in the shrimp is thus a critical standard

43. *Source: EEC directives and procedures for import of fish and fishery products 2008 4. Article 15 under this directive also laid down the norm for parasitic content checks in the fishery (shrimp) product. 5. Chemical content analysis is also a necessary parameter laid down by this directive. Wherein samples are to be tested for controlling the level of certain chemical components like: TVB-N (Total Volatile Basic Nitrogen) and TMA-N (Trimethylamine-Nitrogen) Histamine : the mean value must not exceed 100 ppm

44. *Source: EEC directives and procedures for import of fish and fishery products 2008 6. Article 15 is also concerned with the concentration of contaminants in the water in which the shrimps are cultured. Imported shrimps must not contain in their edible parts contaminants present in the aquatic environment such as heavy metals and organo-chlorinated substances at such a level that the calculated dietary intake exceeds the acceptable daily or weekly intake for humans.

47. Source reduction Use of less/fewer raw materials, especially non-renewable materials by making packages smaller and light and by material substitutions. Energy requirements Use of packaging materials and methods, which minimize energy consumption. Potential for reuse Packaging designed and constructed for multiple usage.

48. Potential for recycling Packaging from which the materials can be recovered for reuse as packaging or secondary applications. Ease of disposal Packaging, which can be readily disposed of after use with minimal environmental impacts. Air, water and ground pollution Use of packaging materials and methods, which minimize pollution during all stages of production and use, as well as at final disposal.

65. Countries studied: 1.USA 2.Ukrain 3.UK 4.UAE 5.Russia 6.New Zealand 7.Germany 8.France 9.Canada 10.Baharain 11.Australia *Source: commerce.nic.in *Source: customs.go.th

66. *Source: commerce.nic.in *Source: customs.go.th *Source: commerce.nic.in *Source: customs.go.th

70. QUALITY MANAGEMENT FOR EXPORTS : HARVESTING Has to be harvested in good condition within a short period of time. Harvesting technique should not damage or excessively contaminate the shrimp with waste. Rapid harvesting will reduces risk of bacterial contamination and the shrimp will still be fresh when reaching the processor. Complete harvesting can be carried out by draining the pond water through a bag net and hand picking. The average culture period required is around 120-150 days during which time the prawns will grow to 20-30 gm size (depending on the species).

74. IN VOLUME US AVERSE OF INDIAN SHRIMP??

75. IN VALUE

76. *Source: globefish.org/market news/shrimp DECLINING MARKET IN JAPAN - A FEW FIGURES

77. *Source: globefish.org/ market news/shrimp