Workshop on  “Introduction of e-Traceability System in Shrimp Sector of Bangladesh: Challenges and Approaches” discussed about how Bangladesh can go about introducing e-Traceability in the sector which is increasingly being emphasized as a prerequisite for ensuring product quality and compliance with relevant international norms and standards. The Senior Secretary of Ministry of Commerce Mr. Hedayetullah Al Mamoon was the chief guest and Mr. Anisur Rahman, Additional Secretary, Ministry of Fisheries and Livestock was a special guest in both the workshops which were attended by a cross section of stakeholders from Ministry of Fisheries, Department of Fisheries (DoF), Bangladesh Fisheries Research Institute (BFRI), Bangladesh Frozen Foods Exporters’ Association (BFFEA), Shrimp Hatchery Association of Bangladesh (SHAB), Bangladesh Shrimp and Fish Foundation (BSFF). The events were organized by BSFF in collaboration with DoF and BFFEA and supported by Bangladesh Business Promotion Council and US Department of Agriculture.

workshop on e-Traceability highlighted the importance of taking immediate initiative for comprehensive action for introducing e-Traceability in the shrimp sector in Bangladesh. This is necessary to ensure product quality, enhance consumers’ confidence and effective branding of Bangladeshi products. The discussions in the workshops highlighted that supportive measures need to be undertaken at specific points of improved value chain in the sector, introduction of appropriate IT applications and development of support measures required for successful introduction of any e-Traceability arrangement in Bangladesh. It was noted during the workshop that Bangladesh Government is committed to introduce a credible traceability system in the shrimp sector at the earliest and that work is on for the purpose. The workshop was also informed that FAO is also working with the Government in this regard. The outlines of a pilot program for introduction of e-Traceability in Bangladesh shrimp sector was also presented during the workshop.