Organic Shrimps are farmed naturally and make use of chemical-free feeding and processing methods (no antibiotics). Most shrimp are sold frozen and marketed based on their presentation, grading, color, and uniformity. Shrimps have high omega-3 fatty acids, calcium, iodine, and protein but low in food energy. Shrimp consumption is considered healthy for the circulatory system.
In many parts of the world, seafood is a staple food. It is consumed by a large part of the population living near the seashore. This has resulted in a strong base for shrimp consumption as a huge widespread population is dependent on the daily intake of protein from seafood.
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Organic Shrimp market can be segmented on the basis of source, type, processing type, end-use, packaging, distribution channel, and region.
On the basis of source, Organic Shrimp market can be segmented into warm water organic shrimp and cold water organic shrimp.
On the basis of type, Organic Shrimp market can be segmented into raw, cooked, tail on, tail off, peeled, shelled on, deveined and undeveined.
On the basis of processing type, Organic Shrimp market can be segmented into natural, frozen, marinated, canned and battered.
On the basis of end-use, Organic Shrimp market can be segmented into the industrial application, Food service/ HoReCa, and household application.
On the basis of packaging, Organic Shrimp market can be segmented into bags, boxes, standing pack, chain pack and skin pack.
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On the basis of the distribution channel, Organic Shrimp market can be segmented into direct and retail sales. Direct sales refer to direct selling of corn as an ingredient to other industries. Retail sales are further segmented into modern trade, convenience stores, online retailers, and other retailing formats.
Drivers, Restraints, and Trends:
The demand for organic and sustainable seafood is increasing due to awareness among consumers as well as standards are rising in all the sectors – with retailers, restaurants and hotel chains. They are making aggressive commitments to ensure their seafood comes from stable and responsible sources. The key drivers include the working class and the growing urbanization of people, adhering with safe and nutritious seafood consumption and rising consumption of processed organic seafood products including salads and snacks. Increasing demand for shrimps over other seafood due to high nutritional content, a traditional food among Europeans and its availability at cheaper prices is expected to drive the market in the projected period.