The Guayaquil, Ecuador-based Sustainable Shrimp Partnership (SSP) on July 5 announced the expansion of its presence to Chile via the retail giant Jumbo, where SSP-approved shrimp will be available under the Cuisine&Co brand. The premium shellfish is Aquaculture Stewardship Council (ASC) certified, farmed without the use of antibiotics, has neutral impact on water, and is fully traceable.
Each package of SSP shrimp is stamped with a QR code that Chilean consumers can scan and in matter of seconds obtain access to key information on the product’s journey from farm to fork, to verify where, when, who, and how the shrimp was farmed and processed. This information is enabled thanks to a traceability-app that is connected to IBM Food Trust, a platform that provides traceability of food through blockchain technology.
“For consumers, it is important to know that they are acquiring a product that is healthy for them, produced and processed in a responsible way with nature and with workers. Through our traceability tool, consumers have the opportunity to know our story, and demonstrate compliance with the highest quality and sustainability standards” said Rodrigo Laniado, an SSP founding member and chief executive officer of Songa.
“We are thrilled to introduce SSP shrimp to the Chilean consumer, knowing that the Ecuadorian premium quality shrimp has been raised sustainably with care for the selective Jumbo shopper,” added María Paz Hasenohr Santa María, the regional brand manager from Santiago-headquartered Cencosud, owner of the Jumbo hypermarket enterprise. “Our collaboration with SSP supports our ambition to align with producers who adhere to the highest social and environmental standards.”
“We promise that with every bite, you can taste the difference our natural and sustainable farming practices make. We care about our consumers and ensuring the highest quality product for them has always been our objective. We are pleased to work with partners like Jumbo, who are committed on improving consumers choice for healthy and sustainable seafood,” commented SSP Director Pamela Nath.
