At the Aquaculture Vietnam 2024 conference, held recently in Ho Chi Minh City, Dr. Dao Trong Hieu, a representative from the Department of Quality, Processing, and Market Development under the Ministry of Agriculture and Rural Development, presented a detailed report on greenhouse gas emissions in frozen shrimp processing. His report outlined the current emission challenges facing the industry and proposed solutions aimed at achieving a zero-emission target. This initiative is seen as a step toward a greener and more sustainable seafood production system in Vietnam, contributing to the global effort to combat climate change.
The process of calculating greenhouse gas emissions in frozen shrimp processing plants is based on a variety of specific factors, including the product type, system boundaries, and the activities involved throughout the production chain. According to Dr. Hieu, a critical part of emission reduction is the accurate collection of operational data (Activity Data, or AD) and emission factors (EF), which are essential for calculating the emissions resulting from the consumption of fuel, energy, and refrigerants in shrimp processing plants.
Frozen shrimp processing involves several stages, from receiving raw materials to preliminary processing, washing, freezing, and storage. Key systems, such as refrigeration, air conditioning, and water systems, consume vast amounts of energy, leading to significant emissions of CO2 and other greenhouse gases that contribute to environmental degradation.
A survey of 48 frozen shrimp processing facilities located in Vietnam’s coastal provinces, including Cà Mau, Sóc Trăng, Bạc Liêu, and Trà Vinh, revealed that the average electricity consumption per enterprise reaches 4.11 million kWh annually. The majority of this electricity is used to power ice-making systems, air conditioning, and refrigeration systems, which are essential for maintaining product quality but contribute heavily to the industry’s carbon footprint.
Key sources of emissions and the shift to greener practices
One of the major contributors to greenhouse gas emissions in the frozen shrimp processing industry is the use of fossil fuels, such as diesel and gasoline, as well as refrigerants like Freon R22. While many businesses have made efforts to switch to more environmentally friendly refrigerants such as ammonia (NH3), which has a lower global warming potential, the transition has been slow. According to the survey, 13 out of the 48 surveyed businesses still use Freon R22, which accounts for 96.4% of emissions from refrigerants in the sector.
Despite these challenges, the overall CO2 emissions from shrimp processing in Vietnam are relatively low compared to global standards. On average, Vietnam’s shrimp processing industry emits 1.39 kg of CO2 for every kilogram of frozen shrimp produced. In comparison, the global average ranges from 2.5 to 4.0 kg of CO2e (carbon dioxide equivalent) per kilogram of shrimp product. This lower emission rate places Vietnam in a favorable position to further reduce its carbon footprint with continued technological advancements and more efficient energy use.
In pursuit of the net-zero emission goal, Vietnam’s seafood processing industry is focusing on several key strategies, including technological innovation and the adoption of renewable energy sources. Some companies have already invested in solar energy systems, which are seen as a crucial component in reducing emissions from energy consumption. Solar power offers a clean, renewable energy source that can significantly lower the carbon intensity of shrimp processing operations, especially in energy-intensive processes like freezing and storage.
Additionally, many processing facilities are exploring ways to replace harmful refrigerants with ammonia (NH3), particularly in large-scale enterprises. Ammonia is widely recognized as an eco-friendly refrigerant that has a much lower global warming potential compared to Freon R22. However, for smaller businesses, the transition to ammonia or other sustainable refrigerants has been more challenging due to the high initial investment required and the fact that many of their existing refrigeration systems are still functioning effectively.
Beyond refrigerants, improving energy efficiency in shrimp processing plants is another key focus area. By regularly maintaining and upgrading refrigeration systems, businesses can significantly reduce their energy consumption, which in turn lowers greenhouse gas emissions. This proactive approach to energy management is critical for minimizing the environmental impact of shrimp processing and ensuring the industry's long-term sustainability.
Challenges facing small enterprises in the green transition
While larger businesses in the shrimp processing industry have made substantial progress in adopting cleaner production practices and energy-efficient technologies, smaller enterprises face numerous obstacles in their efforts to reduce emissions. High investment costs and limited access to capital are among the primary barriers preventing small businesses from fully embracing sustainable technologies. In addition, the volatility of raw material supplies and fluctuating market demand has resulted in many processing facilities operating at only 40–60% of their designed capacity, further complicating their ability to invest in energy-efficient infrastructure.
Another significant challenge for small businesses is the cost of maintaining and complying with sustainability certifications. Many large enterprises have already implemented international standards for quality management and food safety, such as HACCP (Hazard Analysis and Critical Control Points) and ISO 14000 for environmental management. Additionally, some businesses have obtained social responsibility certifications under SA8000 and have adopted cleaner production methods to save energy and raw materials. However, the financial burden of maintaining these certifications is often too high for smaller enterprises, creating a gap in sustainability practices between large and small businesses.
To address these challenges and move the industry toward a zero-emission future, experts have proposed several solutions. One of the most important strategies is to increase investment in renewable energy, particularly solar power. Solar energy offers a low-emission alternative to traditional energy sources and can help reduce the overall carbon footprint of shrimp processing operations.
In addition to renewable energy adoption, improving energy management and production processes is critical for reducing emissions. By enhancing the efficiency of refrigeration systems and optimizing production workflows, businesses can lower their energy consumption and greenhouse gas emissions. Regular maintenance of refrigeration equipment is essential for ensuring that systems operate at peak efficiency, minimizing energy waste and emissions.
Furthermore, transitioning fully from harmful refrigerants like Freon R22 to ammonia or other eco-friendly alternatives must be accelerated across the industry. Government support in the form of financial incentives, subsidies, or tax breaks could help small businesses overcome the initial investment barrier and encourage wider adoption of green technologies.
Toward a sustainable and green future
Looking to the future, the frozen shrimp processing industry in Vietnam must continue to prioritize the adoption of advanced, sustainable technologies in order to achieve the goal of net-zero emissions. The shift from traditional energy sources to renewable energy, such as solar power, along with the transition to eco-friendly refrigerants, will play a vital role in reducing emissions and protecting the environment.
Government policies will also need to provide stronger support to businesses, especially small enterprises, to help them overcome the financial and technical challenges associated with the green transition. With the right combination of government support, technological innovation, and industry commitment, the frozen shrimp processing sector can significantly reduce its environmental impact and contribute to a more sustainable future for Vietnam’s seafood industry.
The journey to zero emissions is undoubtedly challenging, but it is a necessary step for the long-term sustainability of the shrimp processing industry. By embracing clean energy, improving production efficiency, and committing to sustainable practices, Vietnam’s seafood industry can achieve its environmental goals while maintaining its competitiveness in the global market.
Hai Dang