DALLAS, TX, Nov. 13, 2018 (GLOBE NEWSWIRE) -- via NEWMEDIAWIRE --  NaturalShrimp, Inc. (OTCQB:SHMP) has spent the past several years developing its new, unique technology of growing shrimp in enclosed salt water systems.  This technology can be placed in urban warehouses or facilities anywhere in the world.  It does not require access to existing salt water areas or the use of antibiotics to control disease and produces shrimp known in the restaurant world as sushi grade, the highest quality available. 

NaturalShrimp (www.naturalshrimp.com) today announced it is running final tests on its new and improved patented system at its production facility near San Antonio, Texas. This technology ensures that harmful organisms cannot destroy the shrimp.

NaturalShrimp produces fresh, gourmet-grade shrimp economically in an indoor all-natural environment.  Its patented technology ensures that harmful organisms and other potential problems cannot destroy the shrimp.  NaturalShrimp uses no toxic chemicals or antibiotics.

This is the first commercially viable system for growing shrimp indoors and it can be replicated anywhere in the world.  Shrimp is highly valued as the most consumed seafood in the world. 

Shrimp harvested by ocean trawlers using nets destroy the ocean’s environment and open-air shrimp farms use dangerous levels of toxic chemicals and antibiotics.  Both methods are unsafe, unsustainable and ecologically harmful.  

About NaturalShrimp, Inc.

NaturalShrimp, Inc. (OTCQB: SHMP) is a publicly traded agro-technology company headquartered in Dallas, Texas with production facilities located near San Antonio in LaCoste, Texas. The Company has developed the first commercially viable system for growing shrimp indoors using patented technology that produce fresh, never-frozen, naturally grown shrimp without the use of antibiotics or toxic chemicals. NaturalShrimp systems are self-contained, saltwater production facilities that can be located anywhere in the world to produce gourmet-grade Pacific White Shrimp.

Contact Information:

Paul Knopick