Shrimp producer Grupo Aquamar aims to strengthen brand awareness in Singapore, Hong Kong while extending presence in Asia
Founded in 2015, Grupo Aquamar is a family-owned firm rearing Vannamei shrimps in Honduras and Nicaragua, with an annual output of approximately 950,000kg.
Its frozen shrimps are currently exported to Mexico, Central America, Europe, and Asia, including Taiwan and Singapore.
“The first time that we exported to Asia was about seven years ago. We would like to have more presence in Singapore and Hong Kong. We are also looking to expand in markets where consumers value the taste of our premium shrimp, which is why we are here at this show,” Melissa Osorio, co-founder and sales manager of Grupo Aquamar, told FoodNavigator-Asia at Seafood Expo Asia.
The trade show was held in Singapore from September 4 to 6.
As its products are mostly sold to distributors and wholesalers at the moment, the firm hopes to strengthen sales in the retail and direct-to-consumer channels.
“We still see a lot of opportunities in Asia. That is why we are trying to keep a consistent presence in this region and build brand awareness among end consumers. We take a lot of time to design our colourful packaging so that people can easily recognise us from it.”
In addition, Osorio explained that the premiumisation of Grupo Aquamar’s shrimps is attributed to their “traditional, natural and sustainable” farming method that does not involve the use of any additives or antibiotics.
“Our shrimps are raised in ponds that are carefully monitored to ensure optimal conditions to obtain the highest quality and flavour. We use a special feed high in nutrients and free from chemicals, which promotes healthy growth and development.
“The shrimps are ethnically from our area, which allows them to feel at home and reduces the risk of disease. This results in very healthy shrimps.”
Colour matters
Grupo Aquamar operates three shrimp farms located at the Gulf of Fonseca, a region renowned for its abundant marine life.
Besides maintenance of these farms, the company processes its shrimps in industrial plants that are compliant with international standards and HACCP guidelines to ensure the proper management and quality of its products.
For its export markets, the firm offers “head on shell on (HOSO)” and “headless shell on (HLSO)” shrimps in various sizes.
Most shrimps sold in the market today are categorised based on a variety of factors, including colour.
In particular, HOSO shrimps are said to be graded by colour, ranging from A1 (lightest) to A5 (darkest), with A2 and A3 preferred to be sold fresh while A4 and A5 tended to be retailed as cooked shrimps.
“Our farming method allows our shrimps to have a sweeter taste and to reach a wide range of colours. Due to our location and soil, our shrimp colour is at least A3.
“As we own the farms, we have the advantage of being able to cater to our customers’ specific needs — we can do anything from A2 to A4,” Osorio added.
