Shrimp x Tech x Innovation: AI and Automation in Processing and By-Products Valorization

The shrimp industry is experiencing a period of lower prices and lower profit margins. It's unlikely that prices will increase to previous levels. As such, the industry needs to look for ways to optimize margins and remain profitable. While this is relevant at the farm, it is also applicable in the processing plant. In this session, we will look at two ways in which processors can optimize their margins: (1) valorizing processing by-products and (2) AI and automation in processing. 

In the first part of this session, Melanie Siggs will present the preliminary results of a new study funded by the Global Shrimp Forum Foundation about the potential of valorizing shrimp processing by-products: 100% shrimp. Melanie will be joined by Kristin Veriga of start-up Karmic and one other innovator who both work on applications of Chitosan and other products that can be made from shrimp shells and heads. This part of the session aims to inspire the audience to make better use of the shrimp we grow, serving as an appetizer for the release of the report, which is scheduled for Q4 2025. 

In the second part of the session, Miles Moncada of Laitram Machinery will enlighten the audience about the efficiency gains that can be realized by using AI, machine vision, and automation in shrimp processing. He will then be joined by Eric Enno of ThisFish, who will share views on how rapidly AI is becoming more affordable and accessible to seafood processors around the world. After this session, the audience will have a good view on two areas of innovation that can contribute to a healthier, more efficient and more sustainable shrimp processing sector.