mediakit 2018

The shrimp is a dynamic industry and it can be hard for shrimp-people to keep up to date with all the changes happening, all the time. In order to address this, Seafood Trade Intelligence Portal (STIP), has created Shrimptails, a one of a kind publication that gives the reader a comprehensive look at global production and market trends.

With our boots (and our brains) on the ground in countries all over the world, we have an understanding of the global shrimp supply chain and want to share it. The first edition of Shrimptails offered detailed information about production in Argentina, Bangla-desh, Brazil, Ecuador, India, Indonesia, Iran, Peru and Vietnam and looks at the markets of Southern and North-Western European. By looking 3 months back, trends are identified; the current situation is analysed; and market/production predictions are made for the coming 3 months. This allows our quarterly publica-tion to keep the reader in-the-know throughout the year. Shrimptails also includes stories from passionate shrimp people all over the world to give you an insider look at their part of this vast industry. The magazine is both available online and as a hard copy subscription.

Shrimptails is a must-read for anyone who works with tropical shrimp, or works with people who work with tropical shrimp!

Willem van derPijlDirector Seafood Trade Intelligence Portal

about the magazine

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OUT NOW!

It is up to all of us to increase the sus-tainability of the seafood industry and protect the food security. By making sustainability-minded suppliers more visible, and the supply chain more trans-parent, we encourage an industry-wide transformation.

It is our mission to create a climate where transparency and sustainability are the norm.

SeafOOd Trade INTellIgeNce POrTal (STIP) IS a SOcIal eNTerPrISe ThaT aImS TO ImPrOve The TraNSPareNcy aNd SUSTaINabIlITy Of The SeafOOd SecTOr. ThrOUgh OUr ONlINe PrOdUcTS aNd TaI-lOred-made cONSUlTaNcy SOlUTIONS, We PrOvIde acceSS TO OUr kNOWledge aNd exPerIeNce IN ImPOrTaNT markeTS aNd SOUrcINg cOUNTrIeS. alONg WITh SOlIdarIdad, We USe OUr glObal NeTWOrkS TO brINg TOgeTher fOrWard-ThINkINg SUPPlIerS, bUyerS aNd IN-veSTOrS. We helP Them fINd each OTher aNd fOSTer lONg laSTINg bUSINeSS ParTNerShIPS. The reSUlTINg cOmPeTITIve advaNTage WIll lead TO aN INcreaSINgly SUSTaINable SeafOOd INdUSTry.

The fIrST edITION Of ShrimpTailS haS beeN read mOre ThaN 10,000 TImeS IN mOre ThaN 70 cOUNTrIeS arOUNd The WOrld. There are cUrreNTly 1000+ PeOPle SUbScrIbed TO The magazINe aNd ThaT NUmber IS STeadIly grOWINg. OUr readerShIP cONSISTS Of PeOPle WITh decISION makINg POWer IN The glObal ShrImP INdUSTry. NOT ONly are OUr readerS ImPOrTerS aNd exPOrTerS Of ShrImP, bUT alSO ServIce PrOvIderS, INveSTOrS, PeOPle WOrkINg IN The PUblIc SecTOr, NgOS, aNd INdUSTry NeWS SOUrceS. They are PeOPle WhO are WOrkINg IN aNd WITh The ShrImP INdUSTry, aNd have a PaSSION fOr ThIS INcredIble aNd cOmPlIcaTed WOrld.

about the publisherwho we are

why advertise?

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We support businesses to make more profit-able and sustainable business decisions”

shrimptails is fast becoming a go-to source for industry intelligence and an ideal Way for you to get your company’s message in front of the people that matter”

our first online edition has attracted mOre ThaN10.000 UNIQUe vISITOrS

our goal by 2018 is to haVe aT leaST 20.000 UNIQUe SUbScrIberS for each issue

STIP member? get additional discounts on your adVertisement!

jOIN OUr NeTWOrk! read more about the stip membership at seafood-tip.com/become-a-member/

fUll Page 210 x 297 mmText: 150 words

1x €1.250,-2x €4.750,-3x €6.375,-4x €8.000,-

half Page 184 x 125 mmText: 80 words

1x €1.750,-2x €3.150,-3x €4.463,-4x €5.600,-

QUarTer Page 113 x 148 mmText: none

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QUarTer Page 173 x 81 mmText: none

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audience advertising rates & specs

industries

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25% 25%

15%

11% 9%input suppliers

serVice proViders

retail/foodserVice industries

importers exporters

11shrimptails | fresh studio 17shrimptails

Ram’s Assorted Cold Storage Limited (RACSL) is a vertically integrated shrimp producing company. We have our own shrimp hatchery, farm, farmers’ network and processing units. Our processing units (EU370 and EU335) have BRC A grade, BAP and 3rd party HACCP certification. We are part of the Suryo Group of Com-panies, and we have been in the seafood business for over 40 years. Our experience and values sets us apart.

www.racsl.com

+91 993 700 0186headoffice@racsl.com

dinalipi bhawan | a-53/1 and a-54/1 nayapalli, baramunda | bhubaneswar - 751003 | odisha, india

TRUE WEIGHTTRUE COUNTNO MISLABELLINGMORE SHRIMP, LESS ICE

Plot No. Ind-5, Sector–1 | East Kolkata Township, Kolkata, West Bengal 700107Phone 33 3984 9675 | Email agro@ifbglobal.com | Web ifbagro.in

58 shrimptails | interview with a seasoned shrimper

and shipped directly to the con-sumer. Only this way it is possible to preserve the authentic taste and texture of brown shrimp.

The conception of a machine that can handle the peeling of this tiny shrimp proved to be a bigger challenge than expected. Many have tried, most have failed. This is particularly the case where it concerns peeling shrimp on an industrial scale, in a way that is

a viable alternative to replacing the volumes currently peeled in Morocco. The machines created by the Kant family (who work in exclusive partnership with our Shore company, Telson) are, to our knowledge, the only machines that can handle volumes that make it a real solution for mainstream retail distribution.

The way it is set up today is unique: both Kant and Telson are housed in the same building about 400 metres from the auction where the shrimp are landed. The shrimp never leave the village of Lauwer-soog in the north of the Nether-lands, and are distributed straight from the Shore-Telson factory to the retailers. If you compare this to the approximate 15 days of delay and 5,000 km of travel involved when peeling the shrimp

in Morocco, this system provides innovation and sustainability in one product. HOW IS THE MARKET RESPONDING

TO MACHINE PEELED SHRIMP? CAN SHORE COMPETE WITH THE NORTH SEA SHRIMP THAT IS PROCESSED IN MOROCCO BEFORE BEING SOLD TO CON-SUMERS IN BELGIUM AND THE NETHERLANDS?It’s not a surprise that there is a lot of interest in our shrimp. The authentic taste and texture, com-

bined with the sustainable way it is processed, make it a product for the future. Kant and Telson are contin-uously improving the machines and the flow of the product. The new, upgraded machines that will be de-livered and installed over the next few months will gradually increase capacity and make the product accessible for other retailers. We believe that, in the near future, this will bring the price of machine peeled shrimp more in line with the hand peeled Moroccan pro-duct, making it a mainstream com-petitor. If we succeed in that, there should be no reason to rely on the Moroccan system, and brown shrimp will be back where it belongs: in the Netherlands.

One of the challenges ahead, however, is how to market the product. Many consumers have forgotten what authentic brown shrimp tastes like, and believe that the taste of the several weeks’ old, overly preserved shrimp we’re now used to is “authentic”. We need to put a great deal of effort, and also funds, into bringing this story to the consumer.

THIS SYSTEM PROVIDES INNO- VATION AND SUSTAINABILITY IN ONE PRODUCT”

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smart adaptation and as seizing a good economic opportunity. He adds that Bangladesh has become self-sufficient in rice production and that rice culture should be pro-tected in areas that are viable in the long term.

Returning to the Seafood Watch assessment, an “Avoid” recom-mendation is obtained when two or more criteria receive “red” scores (<3.33 out of 10) or when the final score of an assessment is <3.33 out of 10. Although the red scores in the case of Bangladesh have been granted related to ongoing man-grove destruction and saltwater intrusion, and dependency on wild broodstocks, Voorhees does not

consider shrimp farming alone to be responsible for this, but finds it enough of a contributing factor to be attributed a share of the respon-sibility. He adds the important fact that “the content and enforce-ment of the regulations and other management measures that govern farm siting, and the impacts of both farm siting and operation, are also pieces of the habitat criterion. And in the case of Bangladesh, it seems clear that there are signifi-cant limitations to both the con trol measures for farm siting and the effective enforcement of the reg-ulations that are in place.” Knoop adds that responsibility for these limitations can be attributed to the government.

Taking the aforementioned into account, what are the chances for Bangladesh cultured extensive black tiger shrimp to receive a better recommendation any time soon? Is it on its way of becoming a “Good Alternative”?

HOW TO BECOME A “GOOD ALTERNATIVE”Solidaridad and Seafood Watch certainly see opportunities for improvement. Knoop explains that 96% of the farmers in Ban-gladesh that Solidaridad works with now use SPF broodstock. And according to Voorhees, a better recommendation for extensive black tiger shrimp cultivated in Bangladesh could be obtained by strengthening regulations to adequately protect the ecosystems in which farms are or will be sited, while also strengthening the en-forcement of these regulations.

Seafood Watch and Solidaridad agree that the collection of new data on the status of mangrove clearance and factors influencing saltwater intrusion are necessary for an improved country-wide recommendation. On a more local scale, adhering to ASIC’s princi-ples and making improvements if necessary, could enable clusters of farmers to produce Seafood Watch-recommended products. Together, these efforts would cre-ate an opportunity for extensive black tiger shrimp producers and exporters to access higher-end markets in the US. What’s more, identifying data, information, and improvements to industry gov-ernance are necessary to achieve a better Seafood Watch recom-mendation. ShrimpTails will keep a close eye on any developments.

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