Sustainable Shrimp Partnership and GOe Partner on Gastronomic Innovation Project
Sustainable Shrimp Partnership (SSP), The National Chamber of Aquaculture (CNA) and GOe – Gastronomy Open Ecosystem, Basque Culinary Center’s (BCC) gastronomic innovation hub, have entered into a partnership to analyze the attributes of Ecuadorian shrimp, its performance in culinary preparations, and the criteria chefs and other professionals use to select and assess it in the Spanish market.
The partnership encompasses research, innovation, training and promotion projects through GOe Tech Center, Basque Culinary Center’s gastronomy technology center, to generate evidence about the product and share that knowledge...
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