The official presentation featured nutrition experts and renowned national and international chefs.
La Cámara Nacional de Acuacultura (CNA)
The National Chamber of Aquaculture (CNA), together with the Sustainable Shrimp Partnership (SSP) and Seafood Nutrition Partnership (SNP), has presented the Shrimp Nutritional Guide to inform about the benefits of consuming Ecuadorian shrimp and position it as a world-class food.
Also, the new guide offers recommendations on consumption, purchase, healthy preparation, and cooking, with practical and nutritious recipes that can be made in just 15 minutes.
The official presentation featured nutrition experts, renowned national and international chefs, and culinary, academic, and food sectors representatives.
Additionally, ambassadors and diplomatic representatives from the main international shrimp markets attended the event held on April 22nd.
"This product, internationally recognized for its quality and sustainability, represents national pride and an essential source of nutrition for Ecuadorians," expressed José Antonio Camposano, Executive President of the National Chamber of Aquaculture.
During the event, a live Cooking Show was held, led by Chef Alejandra Espinoza, founder of SOMOS and COTOA (the first Ecuadorian restaurant included in the Miami Michelin Guide), who prepared innovative shrimp dishes, showcasing its versatility.
Finally, visitors enjoyed a sensory experience with the Immersive Shrimp Museum, which allowed attendees to learn about the history, production, and significance of Ecuadorian shrimp.
In line with this initiative, CNA and SSP held at the beginning of this month the latest edition of SustainED in Guayaquil, Ecuador, an educational program designed to promote the sustainable development of the Ecuadorian shrimp industry.
