BANGKOK, Thailand -- Wandering the crowds at this year's Thaifex Anuga Asia show in Bangkok, one is confronted with a bewildering array of shrimp products, whether frozen, battered, cooked, added to pork, or even served in a wonton.
The mood among processors at the show is clear: where shrimp is concerned, bigger is better, and shrimp battered or processed into a ready-meal is better still [...]
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