1. CHILEAN SHRIMP SEATECH

2. PROCESSING PLANT DRYDOCK AND BOAT YARD DOCK PROCESSING LINE COLD STORAGE BACK UP POWER GENERATOR REPAIR YARD AND SHEDS

3. PROCESSING AREA

4. EMPLOYEESEMPLOYEES ONE SUCH IMPLEMENTATION BY THIS GROUP IS THE ADDITION OF DAILY PAID EXERCISE STRETCH BREAKS TO HELP REDUCE THE CHANCE OF REPETITIVE WORK INJURIES THE COMMITTEE ON HEALTH AND SAFETY. HEAD OF HUMAN RESOURCES AND CHIEF RISK PREVENTION OFFICER WORK TOGETHER TO PROVIDE A HEALTHY AND SAFE WORK ENVIRONMENT FOR EMPLOYEES

5. SUSTAINABILITYSUSTAINABILITY SUBSECRETARIA DE PESCA (SUBPESCA) UNDERSECRETARY OF FISHERIES SERVICIO NATIONAL DE PESCA (SERNAP) NATIONAL MARINE FISHERIES SERVICE FONDO DE INVESTIGACION DE PESQUERA (FIP) FISHERIES RESEARCH FUND

6. SUBPESCASUBPESCA SUBPESCA INNITIATES POLICIES AND IMPLIMENTS PLANNING TO ENSURE SUSTAINABILITY OF CHILE’S FISHERIES DATA IS COLLECTED BY SERNAP, FIP, UNIVERSITY MARINE SCIENCE DEPARTMENTS, CONTRACTORS, AS WELL AS FISING VESSELS AND PROCESSING FACILITIES THE COLLECTED DATA IS REVIEWED TO ASSES THE BIOMASS AND HEALTH OF THE RESOURCE IN ORDER TO APPLY THE APPROPRIATE QUOTAS AND REGULATIONS TO ASSURE SUSTAINABILTY OF THE RESOURSE

7. SERNAPSERNAP SERVICIO NACIONAL de PESCA (SERNAP) IS RESPONSIBLE FOR THE MONITORING AND ENFORCEMENT OF FISHERY LAWS MISSION: MONITOR COMPLIANCE OF FISHERIES AND AQUACULTURE REGULATIONS THAT CONTRIBUTE TO THE SUSTAINABLE DEVELOPMENT OF THE NATIONAL FISERIES STRATEGIC OBJECTIVES: MONITORING THE FISHING AND AQUACULTURE ACTIVITIES TO ASSURE THE LEGAL AND REGULATORY RULES ESTABLISHED FOR THE SECTOR ARE FOLLOWED

8. FIPFIP FIP FUNDS RESEARCH NECESSARY TO SUPPORT THE ADOPTION OF FISHERIES MANAGEMENT MEASURES AND AQUACULTURE ACTIVITIES FIP IS CHAIRED BY THE FISHERIES RESEARCH COUNCIL, WHICH MEMBERS ARE SUBPESCA, THE PRESIDENT OF THE NATIONAL OCEANIC COMMITTEE, AND SIX PROFESSIONALS OF THE FISHING INDUSTRY. UNIVERSITIES, RESEARCH INSTITUTES AND CONSULTING COMPANIES INVOLVED IN FISHEREIS AND AQUACULTURE SECTORS CARRY OUT THE RESEARCH AS DIRECTED BY FIP

9. RESEARCHRESEARCH ABUNDANCE AND BIOMASS STUDIES REPRODUCTIVE CYCLES, BEHAVIOR, AND POPULATION DYNAMICS FISHING BIOLOGICAL STUDIES APPLIED TO FISHERIES MANAGEMENT ANALYSIS OF THE CAPTURE AND FISHING EFFORTS PLANS FOR OUTLINING SUSTAINABILITY OF FISHERIES DEVELOPMENT OF NEW FISHERIES TO DIVERSIFY THE FISHING EFFORTS ABUNDANCE ESTIMATES OF MARINE MAMMALS INHABITING THE CHILEAN COAST LINE ENVIRONMENTAL IMPACT STUDIES SOCIEOECONOMIC STUDIES

10. COMPARECOMPARE CHILEAN CANADIAN OREGON

11. OREGON SHRIMP LACKLUSTER PALE PINK COLOR SOFT SOMETIMES MUSHY TEXTURE BLAND SALTED FLAVOR MAY CONTAIN SODIUM TRIPOLY PHOSPHATES AS WELL AS OTHER ADDATIVES & PRESERVATIVES MACHINE PROCESSED RESULTING IN BROKEN SHRIMP IN THE PACK

12. CANADIAN SHRIMP LIGHT PINK COLORING SLIGHTLY FIRMER TEXTURE THAN OREGON NEUTRAL TO SLIGHTLY SWEET SALTY FLAVOR MAY CONTAIN SODIUM TRIPOLY PHOSPHATES AS WELL AS OTHER ADDATIVES & PRESERVATIVES MACHINE PROCESSED RESULTING IN BROKEN SHRIMP IN THE PACK

13. CHILEAN SHRIMP BRILLIANT RED AND WHITE COLORING FIRM YET TENDER TEXTURE SWEET SUCCULENT BRINY FLAVOR OF THE SEA ALL NATURAL NO ADDATIVES OR PRESERVATICES JUST SHRIMP AND SALT HAND PEELEDLEAVING VIRTUALLY ALL SHRIMP IN THE PACK WHOLE

14. WEIGHT LOSS TEST

15. CHILEAN SHRIMP SUPERIOR TEXTURE FLAVOR CUSTOMER APPEAL QUALITY VISUAL APPEAL

16. CHILEAN SHRIMP MEAT LATIN NAME HETEROCARPUS REEDI ALL NATURAL NO ADDITIVES OR PRESERVATIVES COUNT AAA 90-175 AA 175-250 PIECES PER POUND A SUSTAINABLE FISHERY

17. FOR ADDITONAL INFORMATION CONTACT PHONE: (425) 835-0312 FAX: (425) 835-0367 SEATECHCORPORATION WWW.SEATECHCORP.COM