Origin and traceability
At P&Ch Exports we are the reliable bridge that connects companies with the highest quality products globally. Specialized in sourcing and exporting in diverse industries, we guarantee superior standards in each product. Our mission is to offer the best Ecuadorian shrimp, complying with rigorous standards of quality, safety and sustainable practices. With the vision of leading the industry, we aspire for our premium brand to be recognized in the five continents as a synonym of excellence, sustainability and transparency in every bite.
Our raw and cooked products
Entero (HOSO)
It is the purest type of shrimp, as it is exported the same way it arrives at our processing plant, without any additional procedures. The shrimp is carefully handled and processed immediately after harvesting.
Cola (HLSO)
It is one of the most common ways of exporting raw shrimp. To make this product, the head of the shrimp is removed, and everything else remains the same as HOSO.
Camarón Pomada
We also process Pomada or Titi shrimp (Protrachypene Precipua) caught at sea. The pomada shrimp we export is caught in FAO zone # 87, in the Pacific Ocean, near the Ecuadorian coast.
Valor agregado
This shrimp uses the best quality raw material. Our product portfolio includes ready-to-cook shrimp, cooked shrimp, skewers, trays and much more. Our main market for this product is the European Union.
Cola, con cáscara sin vena (halada)
This shrimp is like an HLSO, but the vein has been removed by pulling it out in one of the last segments.
Cola de fácil pelado (Ezpeel)
It is an HLSO shrimp that is easy to peel because it has a cut along the back of the shrimp. This product is deve- ned.
Pelado y desvenado, cola
This type of shrimp is peeled but the first segment and tail are left on the shrimp. This product is deveined.
Pelado y desvenado, sin cola.
This type of shrimp is completely peeled and deveined, without tail.
Pelado sin desvenar
This type of shrimp is completely peeled but not deveined.
Pelado sin vena (halada)
This type of shrimp is completely peeled and the vein has been removed by pulling on one of the last segments.
Mariposa
This type of shrimp is peeled but the first segment and tail are left on the shrimp. It is deveined by cutting the back of the bed, but the depth of the cut is such that both halves of the bed should lie flat.
Brocheta
The shrimp used in this product is either peeled tail or veinless (hauled) peeled tail placed on a bamboo skewer. The shrimp can be arranged in various shapes, such as: back to back, U-type or coin style.
Committed to Global Standards of Quality and Sustainability
Certifications That Back Our Excellence
