What were some of the big takeaways there, Gary?

I was lucky enough to moderate this panel, so I got quite a few takeaways.

But the top one is, and I think it was the common theme for the whole conference, was resiliency.

And that was used in a lot of different contexts.

In terms of India's shrimp industry, resiliency was discussed and dissected in the matter of diversification.

So we were talking about species diversification, product form diversification, and market diversification.

So real quick, the top points for each one of those, as that's a broad topic, is India largely leaned into vaname shrimp for a long time, but they're growing monodon black tiger shrimp here significantly.

But Gary, do you think there are any factors at play here when taking into account what's going on with the shrimp market?

I do, and who does not like a classic redemption story? The early 2026 promotion exceeded company expectations, so why not bring it back? Well, with the shrimp market actually working in their favor, for the most part, it might not be a bad time to do it.

On the wholesale side, shrimp prices have fallen on supply growth pressure, primarily an Ecuador story.

While global supply is generally abundant, imports of shrimp to the US in the first half of 2026 from the Latin American country have grown nearly 28% to 320 million pounds compared to 2025.

This has led the UCN Farmed White Shrimp Value-Added Index, a broad measure of US wholesale prices on value-added shrimp, on a steady decline since the start of November 2025.

In that time, the drawdown has been about 7.5%.

Other forms, like headless shell-on and head-on shell-on are at record lows.

Now, Gary, you're actually heading off to the Netherlands soon to talk shrimp on stage at the Global Shrimp Forum, right?

How many of you guys are there?

Yeah, so we have three main partners here.

We knew each other prior.

We were business partners in other small cafes, a gym, and we went out, watched football pretty much weekly.

And then we were at a local restaurant and we found this beer that we really liked.

It tapped.

My partner asked for another one and they were like, oh, that's it.

Like, um, what, what line of work were you guys in before you sent some cafes to, were you guys in hospitality and stuff like this or kind of little variety of industries?

I'm going to put to you, we had a caller who felt that security guards would be able to just detain people.

I did listen.

I think the key there is he was talking about detaining and effectively that detainment is a very, very last resort.

If you've got competent staff with the right training, It's all around focused on preventing that issue that's escalating to that point of view.

The ideal is you don't let the offenders into the retail store in the first place.

Or you take protective measures and proactive measures whilst they're on store, get them out of it, rather than getting into that situation where you do have to detain.

And you'll only detain the offender where it's really safe to do so.

And a big part of that is using your judgment because that's what the police do, use their judgment and try not to get it to the point of aggression.

Mm-hmm

... particularly if they're a known offender.

We want the ability to be able to escort them out of the store, but should it prove necessary, the ability to detain an offender on the basis that police can, can attend, and also that it's safe to do so.

And if you think of a, a checkout situation, uh, very unlikely you'd want to get involved in any aggressive position there.

You've got, uh, retail staff, you've got members of the public, potentially the elderly, pot- uh, potentially children.

Mm-hmm.

Making it very clear that, um, it's not an expectation that all security staff have that power.

It would only be those who have gone through the necessary training, and having a very clear, uh, evidential licensing regime that backs that up and supports it.