Shrimp laying in hopper
The product is washed in the hopper at a temperature of 2 to 4 °C and this process takes a time of 30 minutes before being passed to the selection process.
Enter the inspection band
In this stage, the shrimp are selected, separating it from other species and foreign materials that may be present.
Sorting process by weight and size
The shrimp is classified in sizes according to the batch that is being processed and is transported by the belt of the sorting machine and is operated by a calibrator, a team that is composed of 3 levels of bands, selecting them in the following way:
- First size ranging from 61 to 70; 71-80; 81-110.
- Second size ranging from 36-40, 41-50 and 51-60.
- Third size ranging from 16-20; 21-25; 26-30; 31-35.
Weighing for packaging
The shrimp is weighed and packed, during this process a second classification is carried out, verifying that the product is not chopped or broken to meet the quality standards for export.
Box sealed and labeled
At this stage of production, the box is sealed and labeled with the weight and style in which the shrimp is exported.
Compliance highest standard in the industry
Aqualinter S.A. is committed to satisfying the current global demands in the constant change of quality and food safety. That means that we are constantly updating ourselves on the well-known Hazard Analysis and Critical Control Points (HACCP) program and its requirements, which we comply with 100%.
An important part of our processes is the annual review of each of our suppliers and the identification of areas of vulnerability or deficiencies to identify and seek an improvement of the process and seek its improvement. In the review we include the areas of raw material sourcing, processing, labeling, storage and handling.
Control processes carried out from our beginnings to the present.
We work hand in hand with our suppliers to improve the sustainability of production processes.