Our Work Flow
step 1
Raw Material Procurement
- Shrimp are sourced directly from farms or fishing vessels.
- Initial quality checks ( size, freshness, health) are done before acceptance.
step 2
Receiving & Washing
- Shrimp are transported under chilled conditions to the processing plant.
- Thorough washing with clean, treated water to remove impurities.
step 3
De-heading/peeling & Deveining
(Based on product requirement)
- Manual or machine processing to remove head, shell, and vein.
- Some products may be processed as Head-On, Headless, Peeled, or Value-Added.
step 4
Grading & Sorting
- Shrimp are sorted by size, weight, and type.
- Grading ensures uniformity for export standards
step 5
Quality control & Inspection
- Checks for hygiene, freshness, texture and absence of defects.
- Samples tested for international food safety compliance.
step 6
Freezing & Glazing
- Shrimp are frozen using IQF (Individually Quick Frozen) or block freezing.
- Glazing (a thin ice layer) applied to preserve freshness during shipment.
step 7
Packaging
- Packed in export-grade cartons, vacuum packs, or customized packaging.
- Labels with product details, size, batch, and export compliance.
step 8
Cold Storage
- Stored in -18°C to -20°C cold rooms until dispatch.
step 9
Export Documentation & Logistics
- Compliance with export certificate (HACCP, EU, FDA, etc.).
- Shipping in refer containers to maintain the cold chain until the destination.