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Guide to improved dried shrimp production

Year of publication 2020

Place of publication Rome, Italy ;

Pages 44 p.

Author ​FAO and ILO

Publisher FAO ;

Product type Book (stand-alone)

ISBN 978-92-5-132566-7

Edition 1

To cite or share https://doi.org/10.4060/ca8928en

Synopsis (short abstract) Dried shrimp is an important product. It is produced and consumed in many east Asian countries. Dried shrimp quality is affected by processing method, handling and hygiene practices at all stages of production, starting from fishing. Poor quality dried shrimp results in a low price and reduced income for producers. Poor practices can also mean the final product is harmful to consumers. This guide is for dried-shrimp producers, buyers and those involved in extension services. The aim is to describe good processing, handling and hygiene practices that will help producers maximize the value and income from dried shrimp, meet required national standards and access new and high-value markets.

Cite this content as:

​FAO and ILO. 2020. Guide to improved dried shrimp production. Rome.

https://doi.org/10.4060/ca8928en

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Language English

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