Food safety is a huge concern these days, but for struggling shrimp farmers who have suddenly found themselves open to a world market, their dream has come true. They can finally make a decent living doing work they know and are proud of.
But Asian are fiercely competitive and if you read enough news in Vietnam, there are food safety scares all the time. I remember growing up hearing the stories of people using jet fuel to fry food in.
However, if you're a shrimp farmer in the Mekong Delta and you're trying to get ahead (i.e., buy your first refrigerator) and stay competitive in the world market, what's your best strategy?
We love our seafood but we're rarely willing to pay much for it. If we are willing to pay more, then farmers such as the one in this U.K. article from the Daily Mail, wouldn't need to use funky chemicals to raise tasty products.
- Is your prawn cocktail toxic? — by Alex Renton, Daily Mail, 10/3/08
Agronomy in Asian is ancient and as farmers speed up to 'modernize' — what is the price to their health, consumer's health, and traditional methods of producing food? How much do we really need to eat to feel satisfied? I see shrimp cocktail at lots of parties and people can't get enough of the stuff.