Description of Naturalshrimp Incorporated's Business Segments
Nearly all of the shrimp consumed today are shipped frozen. Shrimp are typically
frozen from six to twenty-four months before consumption. Our system is designed
to harvest a different tank each week, which provides for fresh shrimp throughout
the year. We strive to create a niche market of “Always Fresh, Always Natural”
shrimp. As opposed to many of the foreign shrimp farms, we can also claim that
our product is 100% free of antibiotics. The ability to grow shrimp locally, year
round allows us to provide this high-end product to specialty grocery stores and
upscale restaurants throughout the world. We rotate the stocking and harvesting
of our tanks each week, which allows for weekly shrimp harvests. Our product is
free of all pollutants and is fed only all natural feeds.
The seafood industry lacks a consistent “Source Verification”
method to track seafood products as they move through countries and customs
procedures. With worldwide overfishing leading to declining shrimp freshness
and sustainability around the world, it is vital for shrimp providers to be
able to realistically identify the source of their product. We have well-managed,
sustainable facilities that are able to track shrimp from hatchery to plate
using environmentally responsible methods.
Shrimp Growth Period
Our production system is designed to produce shrimp at a harvest size of twenty-one
to twenty-five shrimp per pound in a period of twenty-four weeks. The Company
currently purchases post-larva shrimp that are approximately ten days old (PL
10). In the future, we plan to build our own hatcheries to control the supply
of shrimp to each of our facilities. Our full-scale production systems include
grow-out and nursery tanks, projected to produce fresh shrimp fifty-two weeks
per year.
Distribution and Marketing
We plan to build these environmentally “green” production systems
near major metropolitan areas of the United States. Today, we have one pilot
production facility in La Coste, Texas (near San Antonio) and plan to begin
construction of a full-scale production facility in La Coste and plans for Nevada
and New York. Over the next five years, our plan is to increase construction
of new facilities each year. In the fifth year, we plan for a new system to
be completed each month, expanding first into the largest shrimp consumption
markets of the United States.
Unique Product
We plan to sell and distribute the vast majority of our shrimp production through
distributors which have established customers and sufficient capacity to deliver
a fresh product within hours following harvest. We believe we have the added
advantage of being able to market our shrimp as fresh, natural and locally grown
using sustainable, eco-friendly technology, a key differentiation from all existing
shrimp producers. Furthermore, we believe that our ability to advertise our
product in this manner along with the fact that it is a locally grown product,
provides us with a marketing advantage over the competition.
Harvesting, Packaging and Shipment
Each location is projected to include production, harvesting/processing and
general shipping and receiving area, in addition to warehousing space for storage
of necessary supplies and products required to grow, harvest, package and otherwise
make ready for delivery, a fresh shrimp crop on a weekly basis to consumers
in each individual market area within 24 hours following harvest.
The seafood industry lacks a consistent source verification method to track
seafood products as they move through countries and customs procedures. With
worldwide overfishing leading to declining shrimp freshness and sustainability
around the world, it is vital for shrimp providers to be able to realistically
identify the source of their product. Our future facilities will be designed
to track shrimp from hatchery to plate using environmentally responsible methods.
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