By:
Tom Nordlie (352) 392-0400Source(s):
Steve Otwell wsotwell@ifas.ufl.edu, 352-392-4221 ext. 304
GAINESVILLE, Fla. — A seafood industry organization encouraging U.S. consumers to choose domestically caught shrimp will soon get a jumbo-sized boost – a new training program for its quality-control inspectors.
Experts with the University of Florida and other academic institutions are developing the program for the South Carolina-based Wild American Shrimp Inc., or WASI, said Steve Otwell, a professor with the Institute of Food and Agricultural Sciences.
It’s part of an effort to establish a collective brand identity for WASI-affiliated shrimp fishermen, processors and wholesalers in eight states, Otwell said.
The organization was founded to help the industry rebound from problems with hurricanes, rising fuel costs and slumping demand, he said. Officials hope that by educating consumers they can persuade seafood lovers to select WASI-certified products at grocery stores and restaurants.
“Just like you’ve got choices of wine, you’ve got choices of shrimp, and that’s what makes the romance of seafood so much fun,” said Otwell, who is also an extension seafood technology specialist with Florida Sea Grant, a state and federal partnership dedicated to creating a sustainable coastal economy and environment.
Shrimp is the most popular seafood item in the United States, but almost 90 percent of shrimp consumed here is imported, he said. Four shrimp species are caught in southern U.S. waters, commonly known as white, pink, brown and royal red shrimp.
WASI has begun a nationwide marketing campaign emphasizing that not all shrimp sold in the United States are domestically produced. The organization is also selective about promoting U.S. shrimp, only certifying products that meet its quality requirements. WASI represents producers in Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Texas.
“We really want to raise the standards and raise consumers’ expectations,” Otwell said. “One way we do that is through a strong certification program.”
For the past 18 months, WASI has offered certification for raw shrimp, using U.S. Department of Commerce inspectors. But beginning in September, inspection duties will be handled by WASI.
“This is a big step forward for WASI, and the organization will begin using its own personnel to conduct the inspections,” said Otwell, a member of WASI’s quality advisory board. “That’s where the training program comes in.”
UF seafood extension experts are leading the effort to develop the program, which consists of textbook study, lectures and hands-on training. Inspectors must learn to evaluate shrimp for freshness and condition, and recognize numerous species of the crustaceans, he said.
Other institutions involved are Clemson University, Louisiana State University, Mississippi State University, North Carolina State University, Texas A&M University and the University of Georgia.
WASI sought academic experts to develop the training program because they bring credibility, said Mario Piccinin, WASI’s director of certification and quality assurance, based in Charleston, S.C.
“We wanted experts who understand the science behind food inspection practices,” Piccinin said. “Steve Otwell has a great deal of experience training people to evaluate shrimp, from his involvement in UF extension programs for industry professionals.”
The WASI inspection program includes different criteria for each type of shrimp – whole, headless and peeled – and requires each shrimp inspected to get a passing grade on each criterion, Piccinin said.
Perhaps the biggest challenge WASI faces is making consumers aware that most shrimp sold in the United States are not domestically produced, said Sal Versaggi, who operates Versaggi Shrimp Corp. in Tampa, one of Florida’s oldest seafood businesses.
“I see that every day,” said Versaggi, who is also vice president of the Southern Shrimp Alliance, a nonprofit industry organization. “We’re primarily a harvesting company but we keep some (shrimp) around to sell to tourists who stop by. People always come back for more. They ask me, ‘why can’t I get these at the supermarket?’ I say, ‘if you ask for it, they’ll carry it.’”
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For interviews with Mario Piccinin, please contact Samantha Lueder at 404-421-0172, s.lueder@hausergroup.com
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