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Shrimp processing. (Photo: Empacadora Nautilus)

Peruvian shrimp taps new markets in Europe

PERU
Wednesday, January 20, 2010, 01:30 (GMT + 9)


The Lima Chamber of Commerce (CCL) estimates that domestic shrimp – frozen, with tails, and without shell – has business prospects in several European countries, like France, the Netherlands and Belgium.

Although the Peruvian shrimp sector had to face the consequences of the global financial crisis, at present clear signs of recovery and interest from new markets exist, reveals the CCL’s Centre of Foreign Trade (CCEX).

The European Union (EU) imported Peruvian whole frozen shrimp worth USD 7.84 million between January and November 2009. This figure represented a fall of 18 per cent with respect to the same period of the previous year.

In spite of this decline, whole frozen shrimp continue as the best-selling product in the EU, a Centre source told Andina.

In Europe, the main buyer is Spain, although greater commercial opportunities continue opening up in markets like France, thanks to the high quality of the product.

From January to November last year, France acquired Peruvian shrimp worth USD 1.85 million, almost three times more than in the same period of 2008.

In addition, shrimp tails without shells worth USD 4.04 million were sold to the Community market in those 11 months, that is, 55.2 per cent more than in the same period of 2008.

Meanwhile, Spain and France increased their purchases of shrimp without shell by 50.3 per cent and 45.5 per cent, respectively.

According to preliminary figures furnished by Customs, shrimp exports through 31 December 2009 reached 11,358.52 tonnes, 6.4 per cent more than in the previous year, when 10,675. 53 tonnes were sold overseas in the same period.

Last year, Peruvian shrimp were primarily shipped to the following markets: the United States (8,099.34 tonnes), Spain (1,922.04 tonnes), France (590.69 tonnes), the Netherlands (107.37 tonnes) and Portugal (86.14 tonnes).

Related information:

- SHRIMP MARKET REPORT, 14 January

By Analia Murias
editorial@fis.com
www.fis.com

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