Image: Noray / FIS
Noray plans to triple its production in three years
Friday, June 09, 2023, 07:20 (GMT + 9)
Yolanda Patiño: "We have no competition in Spain"
The fresh shrimp producer Noray expects to triple its production over the next three years. This has been confirmed by its Marketing & Brand Manager, Yolanda Patiño, in a meeting with a group of media, including infoRETAIL, at its factory in Medina del Campo (Valladolid).
The company is in the process of expanding its facilities, which will double the area to 10,000 square meters. The new warehouse, located next to the current plant, is expected to be in operation between October and November.
With this development, Noray's production will reach 75 tons this year, doubling the figures for 2022 (35 tons). However, this growth will continue during the next course, in which the production volume is estimated between 130 and 150 tons of prawns.
This increase in the production phase will also be reflected in the group's billing. Thus, Noray expects to overcome the barrier of one million euros in sales this year and reach two million in 2024.
The evolution of the company, which employs around 40 people, has experienced a notable financial boost recently, after an investment round of 16 million euros, led mainly by the Creadev, Swen Blue Ocean and Stellar Impact funds.
Likewise, the group from Valladolid also has growth plans in retail, which currently provides lower income than the horeca channel. Currently, Noray products are present on the shelves of Carrefour, Supermercados Plaza, Agropal and La Sirena, although the company is working to enter new distributors.
Along with the expansion in Spain, the company also plans to continue growing abroad. Currently, foreign sales represent close to 40% of Noray's total business, with a presence in countries such as Austria, Germany, Norway, France, Dubai and Singapore. "We have international expansion plans," confirms Patiño.
From Noray they remember that it is the only white shrimp producing company in Spain and the largest in Europe. "We have no competition in Spain," says the directive, who acknowledges that there are other companies that operate with this variety of shellfish on the European continent, but with much lower volumes than those of the Spanish firm.
One of the main characteristics of Noray is its location, in the heart of the peninsula, in Medina del Campo (Valladolid). "We chose this location to be in the center of the country, close to Madrid and a short distance from all the Spanish coasts," says Yolanda Patiño.
However, the directive clarifies that the company's production model can be replicated in other locations: "When we decide to expand nationally or internationally and start up new centers, we will be able to replicate our unique production model."
The current plant has 24 pools with 250,000 liters of water each. The company imports salt from Germany to incorporate it into these aquifer farms to create an environment adapted to the breeding and reproduction of prawns. "Our process is based on very strict quality control: of the water and of the animals," they explain from Noray.
Asked about the current inflationary situation and the drop in demand for some seafood products, the company assures that this situation has not particularly impacted its regular customer. "We are going to a more specific niche, in fact, our internet sales have increased considerably compared to last year," acknowledges the Marketing Director.
Sustainable indoor aquaculture
Source: Archivo FIS
Finally, another of the legs on which the business of the Spanish company is based is sustainability. One of the most notable initiatives in this regard has been the implementation of solar panels in its facilities, which allow up to 45% of their total consumption to be supplied with energy.
The company is committed to sustainable aquaculture, achieving 100% vertical integration of the production process, from reproduction to the moment of consumption. Its effort in sustainable matters has been recognized with ASC certification, making it the first indoor shrimp farm in the world to obtain such recognition.
“Our products do not have sulphites. It is one of the advantages of having production in Spain. When shrimp are exported from other producing countries, such as Mexico or Peru, the merchandise needs sulfites for its preservation. Our product is completely fresh, which lasts seven days raw and ten days cooked”, Yolanda Patiño qualifies.