India is one of the largest producers and exporter of Shrimp in the world and yet, ironically, their consumption in our country is very less. While most Indians prefer meat and fish, shrimp as a delicacy has n’t taken a prominent position in the people's culinary habits. The demand for shrimp is higher in countries like the US, China, Japan and in Europe. While Indians too are fond of shrimp dishes, especially for their sumptuous taste, their price in the market acts as a deterrent to consumption. More importantly, less awareness on their health benefits is the reason why majority people in India do not opt for them. Of late, more and more people are becoming health conscious, especially the urban elite and the growing middle-class. For non-vegetarians and for those who have reservations with any of meat products like poultry, mutton, beef and pork, seafood can be a healthy alternative. The health benefits of shrimp have been chronicled in great detail and have also been scientifically proven.

World's Healthiest Food
Shrimps are one of the world’s most versatile foodstuffs. They are not only a protein-rich staple in any balanced diet, but a delicacy found in cuisines ranging from North America, to the Mediterranean, to Asia and the Middle East. As farming technologies and logistics solutions continue to develop, more of the world’s population is beginning to enjoy access to this nutrient-dense crustacean. Today, about 55 percent of global commercial shrimp is farmed. Continuous research in responsible aquaculture techniques and sustainable farming will ensure that the nutritional benefits of shrimp consumption reach many people throughout the world. Shrimps are rich in protein and are well balanced in all the essential amino acids. Numerous studies have shown that Indian dietary habits are deficient in protein, besides the dubious distinction of India being a home to second highest obese children in the world. Adding shrimps to the diet can do wonders. They are low in calories, with just 7 calories containing in a medium-sized shrimp. They are also loaded with vitamin D, vitamin B3, and zinc. Being a carb free food, their consumption aids in weight loss.

Trace mineral selenium, present in shrimps, can help in reducing lung, colorectal and prostate cancer risks. Selenium is a major component of glutathione peroxidase,

which is an enzyme with anti oxidant properties and helps in protecting the body from the damaging effects of free radicals. Also, Selenium boosts the immune system and therefore prevents tumour growth. Eating shrimps can trigger the release of appetite hormones. They contain a lot of protein and when consumed they form a substance known as peptide, which triggers appetite hormones like cholecystokin in. This way,a person consuming shrimps can get back the lost appetite.

Shrimps are rich in protein and are well balanced in all the essential amino acids. Numerous studies have shown that Indian dietary habits are deficient in protein

Consuming shrimps means giving body the required Omega-3 fatty acids. Omega 3 helps in keeping the nerve systems healthy, prevents blood clots and thus helps in keeping heart diseases at bay. Millions of people suffer from Arthritis and the early onset of the disease has now become a cause for concern; it is mostly the women who fall prey to arthritis, making it difficult for them to carry out the daily chores. Calcium and Phosphor rich diet is recommended to prevent and delay the onset of arthritis. Shrimps are rich in Calcium and Phosphor and there fore strengthen the bones. Other benefits of eating shrimp include lesser risk of depression, hypothyroidism, and prevention of anaemia and better functioning of thyroid glands. Their consumption can also prevent premature ageing.

Encouraging domestic consumption
Though India is one the largest producer of shrimp, the local consumption has not gained much steam. This is however seeing a turnaround, thanks to increasing awareness about shrimps and their health benefits. The widely prevalent misconception about shrimp consumption is that of cholesterol, which is not true, in fact. They contain moderate levels of Cholesterol that is much lower than in egg. The fat is mainly made up of long chain Omega-3 highly unsaturated fatty acids (HUFA). HUFA prevents the risk of heart attacks.The belief that 'fresh' shrimps are better than the frozen ones is another misconception. Culturally we are not aligned with frozen food. We always prefer to buy fresh. Fresh seafood when hygienically packed and frozen will remain fresh for more than a year. And when bought from reliable sources, consumers can safely rest assured on the quality and freshness of frozen seafood.

Most shrimps produced in India are for the export market. Creating a market within India will make for a healthy living for its people. Making them available across the country will also contribute to higher consumption. Today, shrimps are mostly available for consumption in states where they are farmed, mostly the coastal states. Poor cold-chain is a major reason for the low growth of the domestic processed shrimp market. Encouraging investment in logistics and cold chain infrastructure will do wonders for the seafood market across length and breadth of India. Given the current trend that our aqua farmers are mostly dependent on international market, nurturing domestic market for the protein rich shrimps will go a long way in the growth of industry.

Coming to the affordability factor, the prices of shrimp might still be higher in the market, but with the rising disposable income and increased awareness on their health benefits, there is a steady shift in people's choice of food, from meat products to shrimps. This shift has been evident in other emerging economies like China and Brazil that were once the exporters and have now turned into net importers of this protein rich food. And in the days to come, undoubtedly, India too might go that way.