An intensive research program on the post-harvest technology of shrimp has been carried out in Indonesia, especially at Slipi Research Station for Marine Fishery, Jakarta. The research concentrated on live and fresh shrimp handling, processing and waste utilization. Techniques to reduce the bacterial growth and blackspot formation rates have been investigated in order to extend the acceptable quality of fresh shrimp. The shrimp products which have been investigated were frozen shrimp, canned shrimp, dried shrimp, fermented shrimp paste powder, shrimp loaves and shrimp crackers. Shrimp waste was used in the production of shrimp loaves, protein hydroly-sate, shrimp meal, shrimp silage and chitin/chitosan. This paper reviews the results of this research.
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