Dr Sujint Thammasart, chief aquaculture operating officer at CP Foods, said CP Pacific sets a new benchmark for sustainable aquaculture, with less environmental impact and more resource optimisation.
“The global food market is facing fierce competition due to Covid-19 outbreak. Besides the taste of product, consumers are becoming more and more concerned about healthy product, food safety, and the environmental impact from foods that they buy. CP Pacific is the product that will tick all boxes for consumers,” said Dr Sujint.
He explained that sustainability and food safety are taken into account in every process. CP Foods farms its CP Pacific’s shrimps without antibiotics in a high biosecurity facilities that can prevent animals from external diseases.
According to CP the feed given to CP Pacific shrimp is made from 100 percent sustainable and traceable ingredients to ensure that it is not from illegal, unreported and unregulated (IUU) fishing.
The shrimp are farmed in RAS facilities, resulting in zero water discharge and less dependence on water from outside sources.
To ensure a high quality shrimp product, the company applies “3 clean principles”, a self-invented farming technique, consisting of contamination-free shrimp larvae; treated water that is clean and low in sediment; and clean floors to limit possible diseases. This techniques help improving shrimp survival rate significantly.
In addition, Dr Sujint expects CP Foods to produce more shrimp than last year due to better disease prevention. According to CP, Thailand’s domestic shrimp production is predicted to be close to the 280,000 tonnes it produced in 2019, while global production should reach 3 million tonnes.