Actions directed to technological development in the fishing segment

In partnership with Amazonas Indústria Alimentarias - AMASA, the Program participated in the elaboration and execution of actions aimed at converting perishable and underutilized raw material into a product with added value, based on technological alternatives. The project lasted two years and sought the use of the residue generated in the processing of pink shrimp (Farfantepenaeus subtilis), aiming at obtaining a bioactive extract with high yield of carotenoid astaxanthin with potential for application in the food industry. As a result, the reduction of the environmental impact generated and the training of qualified professionals that can be absorbed by the fish companies of the region stands out.