What Is BASC Certification and Why Do Ecuadorian Exporters Need It?
Ask any serious Ecuadorian exporter which certification unlocks US and EU retail programs, and one acronym comes up alongside HACCP: BASC. It does not…
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Japan and Ecuador Shrimp: Building the Next Premium Aquaculture Trade Relationship
Japan imports more shrimp than any market except the US and China — and pays more for quality than either. In 2026 Ecuador’s Cámara…
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How to Export Cacao from Ecuador: A Step-by-Step Guide for Producers
Ecuador will export around 623,000 metric tons of cocoa in 2026, and a growing share of it ships from producers who took control of…
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FDA Requirements for Importing Ecuadorian Shrimp to the United States
The United States is Ecuador’s fastest-growing mature shrimp market — up 29% year-on-year in 2026 — and every kilogram of it passes through one…
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Sourcing Vannamei Shrimp from Ecuador: A Complete Guide for European Importers
Europe’s appetite for Ecuadorian shrimp is accelerating: $1.68 billion in exports to the EU in 2025, up 36% year-on-year — and 2026 is running…
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How the Ecuador-US Banana Tariff Agreement Opens New Opportunities for Importers
Ecuadorian banana has been tracking a US tariff story that’s easy to get wrong if you only catch the headlines. In April 2025, the…
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Is Sodium Metabisulfite in Shrimp Dangerous? A Food Safety Explainer
If you have followed recent trade news about Ecuadorian shrimp and China, you have seen the words sodium metabisulfite more often than anyone expected.…
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Ecuador vs. West Africa Cocoa: The Quality Gap That Matters for Chocolate Makers
Two regions dominate the world’s cocoa conversation for opposite reasons. West Africa — Ivory Coast and Ghana — supplies over 70% of global bulk…
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Sodium Metabisulfite and Ecuador Shrimp: What International Buyers Need to Know
On June 30, 2026, China’s General Administration of Customs (GACC) suspended seven Ecuadorian shrimp processing plants over sodium metabisulfite residue findings — bringing the…
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What Is Fino de Aroma Cocoa and Why Does It Command a Premium?
Of the roughly five million tons of cocoa produced worldwide each year, only 5–8% qualifies as fine flavor — the segment the trade calls…
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