Functional Zone 6: Seafood Processing Zone

Ninh Hòa Seafood Processing Zone

The seafood processing zone is developed with modern equipment, featuring a centralized cold storage capacity of 20,000 tons, automated pre-processing systems, and processing lines compliant with HACCP standards.
The zone is designed for processing high-value seafood products such as shrimp, crab, fish, and squid for export markets.

Export Standards

• HACCP (Hazard Analysis and Critical Control Point)

• ISO 9001:2015 – Quality Management Systems

• FDA (Food and Drug Administration) – U.S. standards

• EU standards – European Union regulations

• BRC (British Retail Consortium) – UK retail standards

• GlobalG.A.P certification

Production Lines

• Raw material receiving & quality inspection

• Chilling & cold storage (–20°C to –40°C)

• Automatic thawing and cleaning

• Blanching (hot water processing)

• Freezing (IQF – Individual Quick Frozen)

• Pre-processing and meat separation

• Seasoning according to proprietary formulas

• Vacuum packaging or carton boxing

• Labeling & final inspection

• Cold storage preservation

Key Products

• Processed shrimp (black tiger shrimp, whiteleg shrimp, lobster)

• Processed crab (soft-shell crab, blue crab)

• Dried squid

• Processed fish (amberjack, herring)

• Freeze-dried products

• Minced seafood products