Facilities

Processing Plant

Kapar Processing Facility

Camaroe Berhad’s Kapar Processing Facility, a 26,095-square-foot operation located in Klang, Selangor, is a key component of its vertically integrated prawn business. Operated by Wynntech Star, the facility had an estimated annual processing capacity of 684 tonnes of frozen black tiger prawns as of 31 December 2023. Its strategic location enhances operational efficiency, ensuring timely delivery and consistent quality to Camaroe Berhad’s expanding B2B customer base both locally and internationally.

Workers in blue uniforms and masks sorting fresh shrimp on a processing line at a seafood factory.

Person working with fresh shrimp in a seafood processing facility, using safety gloves, with red baskets and a machine for processing shrimp.

Workers in protective gear packaging food items in a commercial food processing facility.

Person wearing blue gloves holding a live shrimp with a blue apron.

Workers in blue gloves place raw shrimp into a red plastic crate at a seafood processing facility.

Several trays filled with raw, fresh shrimp at a market.

Large shrimp in a green plastic basket on a stainless steel table, with more shrimp lined up on the table, and a person wearing a blue glove handling them.

Person wearing white coat and blue gloves handling fresh shrimp in a green basket over a large red container filled with more shrimp.

Water overflowing from a tank with live shrimp on a slotted conveyor belt, likely in a seafood processing facility.

Workers in a food processing plant wearing blue protective suits, gloves, masks, and hair covers. One worker in the center holds a tray of green items, while others work at tables with stacked white packages and trays.

How We Process Our Prawns

Person wearing blue gloves holding a raw shrimp.

Receiving & Initial Assessment

Our process begins with the arrival of live or chilled black tiger prawns. Live prawns are promptly transferred to holding tanks and humanely euthanised using a thermal shock method. A meticulous quality control process then follows, including visual inspection and organoleptic tests conducted by trained professionals. These assessments evaluate colour, odour, firmness, and signs of defects or disease, ensuring that only the highest-quality prawns proceed to the next stage.

Stage 1

Set of shiny metallic pipes arranged parallel with a metal grate on top, possibly inside an industrial or manufacturing facility.

Cleaning, Sorting & Preparation

Next, the selected prawns are transferred to our automated washing and sizing machine, which gently cleans each prawn using filtered water while simultaneously sorting them by size. This initial sorting is followed by a precise manual grading process, where our experienced staff assess each prawn’s weight and shell hardness. This ensures consistency and enables us to meet the diverse specifications of our customers.

Stage 2

Person wearing blue gloves placing a tray of raw shrimp into water in a large tank.

Freezing & Glazing

Once prepared, the prawns are quick-frozen at -40°C using our advanced blast freezers. This rapid freezing process that is crucial for preserving quality and extending shelf life.
A final glazing step, involving a quick dip in filtered water, forms a thin layer of ice that protects against air exposure and freezer burn, helping the prawns retain their texture, flavour, and appearance.

Stage 3

Workers in protective blue suits and masks handling packages in a clean manufacturing or packaging facility.

Packaging & Metal Detection

The final step involves meticulous packaging tailored to each customer’s specifications. Every package is then passed through a metal detector to ensure it is free from metal contaminants. Once cleared, the packages are stored at - 21°C to -25°C in our cold storage facility before being shipped by our trusted logistics partners.

Stage 4