Technological and Organizational Upgrading in the Bangladesh Shrimp Processing Industry | ||||
| Mediterranean Aquaculture Journal | ||||
| Reviewers, Volume 2, Issue 1, January 2009, Page 19-25 PDF (308.85 K) | ||||
| DOI: 10.21608/maj.2009.2666 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| S. Alam; Bob Pokrant | ||||
| South Asia Research Unit, Faculty of Media, Society and Culture, Curtin University of Technology, GPO Box U1987, Perth, Western Australia 6845, Australia. | ||||
| Abstract | ||||
| Facing with strict rules and regulations by the importing countries pertaining to food safety and quality assurance, the shrimp processing industry of Bangladesh has kept pace with the latest technological and organizational requirements and has implemented GMP, Standard Sanitation Operating Procedure (SSOP), Standard Operating Procedure (SOP) and Hazard Analysis and critical control point (HACCP) as part of the quality control, hygiene and management program. Most processing plants have added an extending space capacity to their existing facilities to host the latest technology upgrades. Plants use more than one process to produce a variety of products. This paper describes the changes in technology and organization that have been made in Bangladesh shrimp processing plants. | ||||
| Keywords | ||||
| Effect; EU ban; HACCP; Quality; standard | ||||
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