MARKET for antibiotic-free seafood & premium shrimp grown to highest social & environmental standards “will grow quickly” – SSP

Below, unedited, is the latest press release by the Sustainable Shrimp Partnership (SSP):


The market for antibiotic free seafood will grow quickly
– SSP will be ready to serve it

BELGIUM, BRUSSELS – APRIL 24, 2018, 10:00 CET: Speaking at today’s Intrafish session on sustainability leadership initiatives, Jose Antonio Camposano speaking on behalf of the Sustainable Shrimp Partnership (SSP), commented: “In many markets the fastest growing consumer segment in food is those looking for premium products which are responsibly produced. Increasingly this has come to mean – no antibiotics and ensuring high environmental and social standards. Until the emergence of SSP, the needs of these consumers had not been well served by global shrimp producers, but SSP members will change that. Our promise is to make quality job number one: premium shrimp grown to the highest social and environmental standards, with zero use of antibiotics.”
Reviewing the data being shared by global organizations such as the FAO and the World Bank, Camposano added, “Antibiotics, and the growing concern of antimicrobial resistance, is an issue we cannot hide from – currently accountable for 700,000 deaths per year which is predicted to increase to 9.5 million by 2050 – we have to act now.”
Camposano is right on his facts. The World Bank predicts that by 2050 there will be a global fall in GDP of between 1.1% and 3.8% due to the higher healthcare costs and lower employee production rates due to illness; and illnesses such as pneumonia and tuberculosis could once again become significant public health threats. It is not just the global NGOs that are concerned, global consumer studies have also shown that over 70% of consumers are concerned about the wide spread use of antibiotics, and food safety often comes out top on consumer studies looking at the most important attributes when making purchasing decisions.
“It’s about time the food industry starts acting more pro-actively in shaping its future, and acknowledged the ongoing changes in consumer preferences, particularly around changing practices to remove the use of antibiotics,” said Camposano. “It’s the same as football – the best players can anticipate where the ball is going to land and run there, in our case we have the insights to know what consumers are looking for – healthy, safe, responsible foods – and it’s time we provided them with the choice of such products.”
The SSP was launched in March this year, and currently involves 8 founding members from Ecuador who have outlined clear intentions to change the future of farmed shrimp products. Not only produced with zero use of antibiotics, SSP members have also committed to providing products that meet the Aquaculture Stewardship Council (ASC) standard as well as being fully traceable and ensure minimal environmental impact – measured through a water quality assessment.
The Sustainable Shrimp Partnership (SSP) is a group of leading companies who are committed to transforming the future of shrimp aquaculture. Pioneered in Ecuador, members of the SSP are committed to achieving, and promoting, the highest quality products, produced to the highest social and environmental standards, through greater collaboration and transparency.