Preservatives:

Almost without exception, every other type of shrimp for sale has had sulfite preservatives added to it. This is a major problem with the old industry standard, Mexican Gulf or farm raised shrimp. You may notice a slight odor similar to chlorine and an obvious taste, if not hidden by some type of sauce. The preservatives also cause the meat of the shrimp to retain water, making the texture mushy or watery compared to Kaua'i Shrimp®. Check the ingredients in what you've been eating. Kaua'i Shrimp® contains only shrimp and water.


Mud and Shrimp Waste:

Nearly all other farms have little or no control over the environment where they raise shrimp. The vast majority of the world's production is raised in Southeast Asia in mud ponds lacking any sort of lining. Being raised in and ingesting mud and their own feces, the taste of the meat obviously suffers. CEATECH's round center drained ponds allow Kaua'i Shrimp® to live in clean water their entire lives and the taste difference is apparent.


Stress on Shrimp in Harvesting:

Laying out in the sun slowly dying by suffocation in the open air is how most harvested shrimp meet their end. After the water has been drained/diverted from the ponds, the shrimp flop around on the ground waiting to be collected. This creates a very stressful situation for the shrimp that causes the brain to release chemicals that adversely affect the taste of the meat. Preservation is also a problem as a long time may pass before the collected shrimp is actually put on ice. This method is a sharp contrast to CEATECH's "pond drop" harvest where Kaua'i Shrimp® are quickly pumped into ice water where they expire in their sleep.