Mr. Brooks received a B.Sc. degree in Food Science from the University of Washington. He is a professional member of the Institute of Food Technology, the Institute of Thermal Processing Specialists, American Society of Quality, and the Pacific Fisheries Technologists. In addition Mr. Brooks holds ISO lead assessor and ASQ HACCP certificates and has been a course instructor in many workshops and seminars including Better Process Control Schools and Association of Food and Drug Officials/Seafood Alliance HACCP certification workshops sponsored by IFT.
Shrimp Imports: Weak Yen Reduces Purchasing Power Japan
In the first quarter of 2024, Vietnamese shrimp exports to Japan reached 103 million USD, down 2% over the same period. After increasing by 30% in January, shrimp exports to Japan decreased by 21% and...
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