Published by SIPA
Growing pressure from regulators, retailers and NGOs in Europe is pushing the global shrimp industry to address and improve animal welfare standards, particularly at the point of slaughter.
The session focused on a critical welfare issue: ensuring shrimp are rendered unconscious in a way that prevents recovery before death.
David Parker, Head of Fisheries and Aquaculture at Sainsbury’s, opened the discussion from a retail perspective. He emphasised that good animal welfare is a top-three priority for shrimp sourcing and is linked to good business, potentially even lowering costs and carbon emissions. Sainsbury’s has a clear policy requiring the humane stunning and slaughter of all its aquaculture species. While the industry is moving away from the traditional method of ice slurry slaughter, Parker noted that Sainsbury’s is waiting for clearer scientific consensus before making definitive moves, ensuring any changes are both effective and safe for workers.
Animal behaviourist Lola Reverchon-Billot of Bankiva highlighted that the scientific literature on shrimp slaughter is poor, with no consensus on reliable indicators of unconsciousness/insensibility. It is crucial to distinguish between true insensibility and paralysis, where the shrimp remains immobile but is still able to feel. Reverchon-Billot cautioned attendees to be wary of new studies making absolute recommendations, as factors like shrimp size, water salinity, and processing flow can all influence outcomes.
Shannon Roberts, an Aquaculture & Fisheries Biologist with the Seafresh Group, shared findings from lab-based trials in Honduras conducted with the University of Stirling. Their research on P. vannamei suggests that a combination of electrical stunning followed by a cold shock in an ice slurry is most effective, with shrimp not recovering after three minutes. Colder and longer immersion in ice slurry is better. Roberts stressed the value of conducting these assessments when commissioning a new machine, as results can differ based on specific conditions and systems.
Leaders from two technology companies at the forefront of electrical stunning, Mårten Jørgensen of Optimar and Ben Perry of Ace Aquatec, discussed the operational realities of their equipment.
Optimar has developed a stunner with a throughput of five tons per hour, which is already in use at major producers in Honduras, Vietnam, and other countries. The system’s parameters can even be monitored and adjusted remotely from Norway.
Ace Aquatec, drawing on its experience with the salmon industry, highlighted that successful stunning requires tailoring the equipment to account for variations in shrimp size, salinity, and temperature. Perry noted that electrical stunning in finfish has eliminated issues like spinal breaks and blood spotting in fillets.
Both speakers acknowledged practical challenges. The equipment can be a considerable investment, potentially requiring supermarkets to support a premium price for humanely slaughtered products. The stunner cabinet itself is heavy (120kg), making it difficult for smaller producers to move between locations. Furthermore, reliable access to power at the point of harvest can be a limitation, meaning stunning may need to occur at a collection hub or upon reception at the processing plant.
A final panel discussion featured the speakers alongside Krzysztof Wojtas of the Shrimp Welfare Project, an organization known for providing producers with free-of-charge stunners. One delegate asked whether consumer attitude alone is a sufficient incentive for producers to adopt these new practices, or if associated improvements in product quality are also needed. The consensus was clear: the industry must move forward to address animal welfare, not only to meet market demands but also to maintain consumer confidence in seafood.
