Spain has significantly increased its purchases of shrimp from Ecuador, a trend that has brought serious environmental concerns and loss of mangroves.
This increase in demand is due to the high appreciation of shrimp in Spanish cuisine; however, it is having a negative impact on Ecuador’s ecosystems.
Environmental Impact and Loss of Mangroves in Ecuador
Behind the flavor and culinary versatility of the shrimp so loved in Spain, serious environmental problems are hidden. In Ecuador, the main supplier of this crustacean, the expansion of shrimp farms is destroying mangroves, crucial ecosystems that cover around 1.5 million hectares.
The transformation of these landscapes into aquaculture areas has led to the loss of biodiversity, the alteration of food chains, and an increase in greenhouse gas emissions. Additionally, the felling of mangroves contributes to coastal erosion and affects water quality, harming local communities.
According to a report by the Animal Welfare Observatory, supported by Foodrise and Animal Protection Ecuador, the rise in Spanish consumption is associated with the accelerated destruction of mangroves, an increase in the carbon footprint, and precarious working conditions in the Ecuadorian aquaculture industry.
The research reveals that Spain imports more shrimp from Ecuadorian aquaculture than is produced in the entire European Union. The increase in production is linked to the loss of 57% of Ecuadorian mangroves, and in certain areas of the Gulf of Guayaquil, this figure rises to 90%.
Mangroves are crucial as carbon sinks and biodiversity protectors. However, current farms occupy approximately 220,000 hectares of the Ecuadorian coast, with aquaculture being one of the major contributors to the disappearance of these wetlands.
Emissions and Resource Use in Shrimp Production
Feed production is one of the main sources of emissions in the shrimp industry. It is estimated that 80% of the environmental impact comes from the manufacture of feed based on soy and fishmeal, generating a high amount of CO₂.
Relying on data from a study published in Science, the report indicates that 100 grams of farmed shrimp can generate 18 kg of CO₂ equivalent, even surpassing the emissions of dairy cattle.
Pollution and Antibiotic Use
In addition to the climate impact, intensive aquaculture generates water pollution. It is estimated that for every ton of shrimp produced, more than 51 kilograms of nitrogenous waste are generated, affecting rivers and coasts.
The use of antibiotics to control common diseases in these mass production environments also poses risks, such as the development of resistant bacteria. Although regulated by Ecuadorian legislation, its use remains a concern.
Social Issues and Demands for Transparency
Working conditions in the shrimp industry are another focus of criticism. According to the report, 63% of workers lack a formal contract, exacerbating job insecurity. Conflicts with local communities also arise due to the expansion of farms.
Organizations like the Animal Welfare Observatory advocate for greater transparency in the supply chain, so consumers can make informed decisions about the products they consume. This transparency is also crucial for advancing towards more sustainable practices.
