Traceability and sustainability originates when the scallops are raised in our Scallop hatchery located at the Vichayo Aquaculture Production Center (CPAV) in Sechura, Peru.

The process begins with the selection of the breeding stock with the best attributes to guarantee strong and healthy offspring.

Then, spawning is carried out in fiberglass tanks and later the fertilized eggs are transferred to larval culture tanks for a period of 25 days.

This cycle concludes with the metamorphosis of the larvae into dissoconch and their collection with spat collectors and taken to the sea for about 3 – 4 months.

La etapa de Hatchery concluye con la metamorfosis de las larvas a disoconchas y su posterior fijación y envío de las post-larvas al mar.

During this stage, scallops are periodically sorted to larger mesh-size lanterns and planted at lower densities to allow optimal growth.

This task is carried out at our suspended culture facilites located in Sechura Bay and are aimed to reduce the incrustation of biofouling and enabling water flow within the lantern nets. Let’s not forget that scallops are filter feeders (all-natural Plankton).

The entire process is accomplished without adding artiffcial feed or chemical ingredients to the scallops or the farming waters.

The scallops are grown in suspended culture to a harvest size of 80 mm.

Las vieiras se cultivan dentro de jaulas de cultivo (denominadas linternas) hasta alcanzar una talla de 8 cm.

This process begins after a long follow-up to determine the optimal time for harvest. The maturity variables of the crop organisms should be analyzed as well as considering oceanographic conditions such as water temperature, sea currents and even the phase of the moon.

Our product is harvested using hydraulic cranes to remove the lanterns from the sea or manually, using professional divers.

After a long 18-month farming process, scallops reach commercial sizes and are carefully followed-up to determine the correct harvest-time. Depending on ocean conditions such as water temperature, sea currents and moon-phase a special harvest suspended culture team or local profesional divers pick manually these delicious ocean treats to assure their sweet flavour, moisture content and tenderness.

The product arrives at the freezing facility after less than 3 hours from harvest-time and is immediately chucked, gutted and cleaned under the most demanding quality standards and the supervision of our Quality Assurance staff.

It is then rinsed and carefully placed on the IQF continuous freezing tunnel until it reaches a temperature of -30 ° C (- 22 °F) in less than 30 minutes.

Later, a protective glaze is applied and it is packed into final presentation. The packaging materials used by our company have ISO quality certification and Food Safety Certification. The final weight of the product includes glazing compensation.