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MRG Quality System : The production process of high-quality shrimp products begins with selecting fresh shrimp from certified farms. Each shrimp undergoes strict quality checks to ensure freshness and safety Our Journey Over two decades of relentless growth: from a team of 600 to 3,100, and from the US market to a global presence. MRG continues to evolve, driven by our core philosophy: "Be Better." Quality System Receiving Material Shrimps are harvested and delivered to MRG in ice slush via insulated trucks. The container seal is broken at the factory for initial inspections of the shrimps. Quality Once quality has been confirmed and recorded, shrimps are transfered into washer tanks to be cleaned and foreign materials are eliminated simultaneously. Shrimp are then pass through a dewatering system and weighed by digital scale. After weighing the shrimps are transfered to graders or the de-headers in the next process. Base Preparation Weighed Shrimps are fed automatically to each conveyer. Heads removed manually and headless shrimps are washed again before grading. Shrimp back is cut along the center from first to the sixth segment. Shrimp is peeled from to the fifth segment, then the vein is removing by cutting the back from second to fifth segment. Shell removed completely including the tail then deveined using the same process as that of PTO. Veins are removed using a pin to minimise any damage to the back of the shrimp. Treatment 5,000L mixing tanks are connected to a 10,000L storage tank ready to supply in to the production process. Temperature is kept strictly low & constant to ensure supreme condition of raw material during treatment. Controlled volume of shrimp is fed into treatment tank where solutionis added using computer controlled system that also regulates the agitation time. Cooking Process After treatment, shrimps are passed through warm water.This is to ensure that the core temperature is adjusted and homoginized, ready for cooker. Curl control is applied as required. Superior temperature and pressure controlled steam cooking system cooks shrimp under forced convection process. This ensures that our shrimps do not get over-cooked on the outside and improves texture. Cooked shrimps are immediately chilled rapidly brings the shrimps to the required temperature for the freezing process. Freezing MRG uses liquid nitrogen for the quickest possible “IQF” Instant freezing together with vibrating belt on multiflight conveyor makes sure that all shrimps come out perfectly “Individual” Shrimps are weighed before the glazing process to ensure the most accurae result. The glaze is applied and rechecked to confirm the percentage. Shrimps are now ready to go into their package which will go through a metal detector. Export Strictly inspected finished products are transfer to the monitor and control containers we approach to exportation system. Above all reliable transport is significant.

Certification Standard/requirement : GMP ( DOF Standard ) Since : 2001 Standard/requirement : HACCP ( DOF Standard ) Since : 2002 Standard/requirement : Global Standard for Food Safety ( BRC ) Since : 2005 Standard/requirement : HALAL Since : 2008 Standard/requirement : ISO 22000 : 2005 Since : 2002 Standard/requirement : Best Aquaculture Practices Certification Since : 2007

Quality Receiving Material Shrimps are harvested and delivered to MRG in ice slush via insulated trucks. The container seal is broken at the factory for initial inspections of the shrimps. Quality Once quality has been confirmed and recorded, shrimps are transfered into washer tanks to be cleaned and foreign materials are eliminated simultaneously. Shrimp are then pass through a dewatering system and weighed by digital scale. After weighing the shrimps are transfered to graders or the de-headers in the next process. Base Preparation Weighed Shrimps are fed automatically to each conveyer. Heads removed manually and headless shrimps are washed again before grading. Shrimp back is cut along the center from first to the sixth segment. Shrimp is peeled from to the fifth segment, then the vein is removing by cutting the back from second to fifth segment. Shell removed completely including the tail then deveined using the same process as that of PTO. Veins are removed using a pin to minimise any damage to the back of the shrimp. Treatment 5,000L mixing tanks are connected to a 10,000L storage tank ready to supply in to the production process. Temperature is kept strictly low & constant to ensure supreme condition of raw material during treatment. Controlled volume of shrimp is fed into treatment tank where solutionis added using computer controlled system that also regulates the agitation time. Cooking Process After treatment, shrimps are passed through warm water.This is to ensure that the core temperature is adjusted and homoginized, ready for cooker. Curl control is applied as required. Superior temperature and pressure controlled steam cooking system cooks shrimp under forced convection process. This ensures that our shrimps do not get over-cooked on the outside and improves texture. Cooked shrimps are immediately chilled rapidly brings the shrimps to the required temperature for the freezing process. Freezing MRG uses liquid nitrogen for the quickest possible “IQF” Instant freezing together with vibrating belt on multiflight conveyor makes sure that all shrimps come out perfectly “Individual” Shrimps are weighed before the glazing process to ensure the most accurae result. The glaze is applied and rechecked to confirm the percentage. Shrimps are now ready to go into their package which will go through a metal detector. Export Strictly inspected finished products are transfer to the monitor and control containers we approach to exportation system. Above all reliable transport is significant.

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mrgshrimp.com บริษัท Marine Gold Products Ltd. ผู้นำส่งออกผลิตภัณฑ์กุ้ง และ อาหารทะเลแช่แข็ง ชั้นนำระดับโลก Marine Gold Products Ltd. " The best global food partner for a better life " Better Products Proud is not the only word we can describe. We climbed up from a small processing plant to a really nice and big one. That comes from a lot of hard work dedication. The most important thing, I think is, we have to believe what we are producing. We are food processing company. Every day, being able to bring home some products that you produce, for your kids to eat. Better Process There are 2 main things that we do. One is to always look around. We tried to look for those people that are not the biggest but they have real potential and they are really good at it. We have company philosophy “be better”. When we go in there and see something, we always feel like this could be better. We work with people a lot and now we start to see ideas coming up from the plant floors. Can Do We have the know how you need Better People Since our inception, our company’s focus has been on our skill’s workforce. We truly believe that happy and motivated staffs, is the best way to sustain our high standard. To support this we distinguish our appreciation to our people. The “be better award”, for instance, is given monthly to the innovation with the most remarkable impact. The winner receives 1,000 USD in a nominated for the annual “I made it happen award”. Where they do stage presentation and exhibit their inspirational project. Even the most efficiency machine can be copied, but our people and culture are unique. We are so proud of our team and how we have grown. Pregnant staffs are relocated to a special area where they do easy and less demanding jobs and from a wet working environment. To play, press and hold the enter key. To stop, release the enter key. THAIFEX 2024 1/2

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