Tamburro and Sacabocado variants of conch meat

The company is a family-owned business. The company’s main clients are wholesalers. The company has experience exporting to countries like Hong Kong, Vietnam, Canada and the USA. The company's target is expanding the volume of exports to the USA and Hong Kong.

The produce is stored in a freezer with a controlled temperature. They are further packed into carton boxes which are waxed with insulation, large plastic bags or individual plastic bags. The product is ready for shipment in 3 weeks from payment confirmation. The most common way to export overseas is by sea freight. The main ports used are the Manzanillo and Progresso Yucatan, in Mexico.

The company follows the strict requirements for quality under HACCP and is certified under the same. Special attention is paid to temperature, microbiological parameters for quality control.

The production area is at the Campeche coast in Mexico for both the variants. The average annual production yield of Tamburro is 400-500 MT and for s=Sacabocado it is 120-150 MT.

The harvest season is between March and July, with the highest production in June to July. They are wild-caught, cleaned, eviscerated and IQF frozen. There are about 50 people involved in the processing plant and about 400 people near the diver's sea catch.

The produce of the company is frozen wild-caught conch meat Tamburro. The size is from 200 g and more and it is yellow in colour. One kg includes 5-6 pieces of conch meat Tamburro. The frozen wild-caught conch meat Sacabocado size is from 110 g and more, they are white in colour and one kg contains 8-9. The product is best suited for consumption or further processing. The biggest strength of the product is the big size than other conch meat species. The durability of the product, once it is produced is 24 months. Samples are available upon request.