Good shrimp fetch good prices.

2026-06-05

Domestic consumption of white shrimp is broadly divided into frozen and live varieties. Frozen shrimp is dominated by imports from Ecuador, while China itself is one of the world’s largest producers of farmed white shrimp. Over the past two years, imported shrimp has largely captured the frozen‑shrimp market. On May 1, the China–Ecuador Free Trade Agreement officially entered into force. Under the agreement, tariffs on Ecuadorian exports—including bananas, white shrimp, fish, fish oil, fresh and dried flowers, cocoa, and coffee—will be gradually reduced from their current levels of 5% to 20% down to zero. This tariff cut leaves room for further declines in the price of Ecuadorian imported shrimp. As the peak shrimp‑harvest season approaches and market competition intensifies, prices are likely to continue adjusting. With Ecuador’s production costs lower than those in China, relatively modest international shipping rates, and the additional tariff reductions, domestic aquaculture could face significant pressure.

The prices of live prawns vary; those with dark‑red, hard shells and vigorous vitality—often fetching higher prices—are favored by traders who prioritize high survival rates.

Life Essence 80 jin per bag + Natural Astaxanthin 70 jin per bag

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  1. When combined, they provide dozens of amino acids, trace elements, and a variety of vitamins; the natural astaxanthin helps neutralize free radicals, meets the nutritional needs of shrimp, boosts immunity, enhances vitality, and promotes vibrant coloration.
  2. Promotes hard-shell formation in prawns, reduces soft-shell molting and incomplete shedding, minimizes broken antennae, and ensures uniform adult sizes while lowering mortality.
  3. Various immunopolysaccharides stimulate the host to mount an immune response; it contains bile acids, and Saccharomyces cerevisiae is rich in digestive enzymes that promote digestion and absorption, thereby enhancing feed utilization.

The comparison chart showing the effects of using them together over sixteen days is as follows:

  1. Comparison of Shrimp Shell Hardness

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  1. Color contrast after cooking

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  1. Growth and Specification Comparison

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