Production sector
Shrimp
Farmed shrimp is produced in coastal pond systems — mainly Pacific white shrimp — alongside offshore and bay capture fisheries. The cycle starts in postlarvae hatcheries, moves through nursery and grow-out in ponds with water exchange and aeration, and ends in harvest, processing and freezing. It is a chain largely oriented toward export, with a significant domestic wholesale market as well.
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Farms hire biologists and aquaculture engineers as farm and module managers, water quality technicians, feeding supervisors, and pumping and aeration crews. Postlarvae hatcheries need maturation, larviculture, microalgae and artemia technicians, plus biosecurity leads, because a pathogen entry such as white spot or early mortality syndrome can cost an entire cycle. Processing adds line supervisors, food safety and certification leads, and cold storage and export logistics staff. Grow-out season brings long days, night shifts and stays at farms far from town, often with on-site housing.
Where it is concentrated
In Mexico, shrimp farming concentrates in Sinaloa, Sonora and Nayarit, and to a lesser degree in Baja California Sur, Tamaulipas, Colima and Chiapas. Elsewhere in the region, Ecuador is the reference producer thanks to its export industry, with activity also in Honduras, Guatemala, Nicaragua, Peru and Brazil. Farming in northwestern Mexico is markedly seasonal: stocking begins as the water warms in spring, harvests concentrate in summer and early fall, and winter is spent on maintenance, pond drying and preparation.
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