www.ishidaeurope.com Case study PaCKOPaLe Every year Packopale, based at Boulogne-sur- Mer, packs up to 8,000 tonnes of frozen seafood, including shrimp, seafood cocktail and various forms of salmon. Frozen scallops account for about one third of its production. These highly-prized plankton- eaters have to be in perfect condition for the consumer. They are caught, shelled, eviscerated and washed in Canada or Argentina, then frozen for thei

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