Dr. Sujint Thammasart DVM, Chief Operating Officer – Aquaculture Business of CP Foods, said that the company has worked toward making sustainable aquaculture, with less environmental impact and more resource optimization. CP Pacific has been farmed to reflects these commitments.
“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,” Dr. Sujint said, adding that “CP Pacific is the product that will tick all boxes for consumers.”
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.
The shrimp feed is made from 100% sustainable and traceable ingredients to ensure that it is not from illegal, unreported and unregulated fishing (IUU Fishing).
CP Foodsalso recycle water at its farm, resulting zero water discharge and less dependence on water from outside sources, which may cause aninfection.
To ensure a high quality shrimp product, the company applies “3 Clean principles”, aself-invented farming technique, consisting of contamination-free baby shrimps; treated water that is clean and low in sediment; and clean floors to limit possible diseases. This techniques help improving shrimp survival rate significantly.
Healthy, clean and disease-resistant baby shrimps are sourced and raised according to internationally-recognized practices to ensure zero residues and minimal risk. All workers must be legally-recruited.
In addition, Dr. Sujint expects CP Foods to produce more shrimps than last year due to better diseaseprevention. Meanwhile, overall domestic production is predicted nearly to the previous year at 280,000 tons, while the global production should reach 3 million tons.