Eco Shrimp Garden LLC: Primed to launch the first licensed indoor zero-exchange shrimp farm in the New York State in order to meet consumer demand in the local market

Jean Claude Frajmund is the Founder and CEO of ECO SHRIMP GARDEN as well as the visionary behind the Company. Jean Claude had the idea of producing and selling shrimp to local restaurants when he was 16 years old. (35 years ago). After researching in libraries and public institutions at that time , Jean Claude realized that there was no technology to create shrimps in locations where the ambient temperature varied more than 10 degrees centigrade. At the beginning of 2014 Jean Claude learned through an article in the business pages of the New York Times that the technology to create shrimps indoors was already available. After thorough research, conversations with shrimp farmers and universities , visits to several shrimp farms in the US , market research with chefs of high-end restaurants in New York, the owner is convinced that producing sustainable shrimps using an environmentally conscientious production approach, at a location close to customers is a staple to meet the market demand for green, sustainable, locally grown seafood, and the trend is growing. Always looking for the new trend to come, Jean Claude has founded successful companies like Plato Films, a film and video production house, Freevergence a consultancy company in digital TV and communication.

ECO SHRIMP GARDEN is primed to launch the first licensed indoor zero-exchange shrimp farm in the New York State in order to meet consumer demand in the local market. The Company is in a good position to leverage this opportunity due to its unique eco-friendly, high quality product Fresh/Never Frozen shrimp without antibiotics or chemicals), proximity to the consumer markets (“local”), and commitment to make sure that everyone our company interacts with – from suppliers, consumers, customers, employers, to communities – are treated fairly and with respect.

By adding another 8 tanks to our farm , the shrimps will have more space and time to grow to a market size. So we can provide local fresh/never/frozen shrimps to the farmers market