SET-listed Thai Union Frozen Products Plc (TUF), the world's largest canned tuna company, expects annual revenue to rise to US$8 billion by 2020 on continuous growth in global food demand.

Chairman Kraisorn Chansiri said TUF predicts total revenue of $4 billion and $5 billion in 2013 and 2015, respectively.

Last year, TUF posted a 40% increase in turnover to $3 billion. In the first nine months of 2011, TUF's net profit rose 30% year-on-year to 3.5 billion baht on total revenue of 72 billion baht ($2.4 billion), said Mr Kraisorn, who has been dubbed the world's King of Tuna.

Now 77 years old, he has been honored by the Right Livelihood (Summacheep) Foundation as the business person of year for 2011. The father of TUF president Thiraphong Chansiri set up the business 35 years ago with initial capital of $1 million.

With Vietnam's shrimp farming industry currently being undermined by a potentially far reaching disease outbreak, and Thailand having already been hit this year by flooding and temperature problems, attention has been switching to India's shrimp production.

India is rapidly switching over from black tiger farming to vannamei and is achieving strong export volumes as a result. To accommodate this large supply, processing plants have been running at 150 percent to 200 percent capacity.

Last year, India harvested 150,000 metric tons of vannamei and black tiger shrimp, up from 105,000 metric tons in 2009. The Kolkata region remains the main production area for black tiger farming, while the southern aquaculture region is shifting more and more to vannamei.

Demand for Indian shrimp has been particularly strong from the U.S. Market.

Far out on the Pacific Ocean, the world’s industrial fishing fleets pursue one of the last huge wild hunts — for the tuna eaten by millions of people around the world.

Yet tuna still aren’t fished sustainable, something that conservationists and big U.S. tuna companies are trying to fix. This illustrates one part of the pressure on the world’s oceans to feed a growing global population, now 7 billion. It also underscores the difficulties people have in balancing what they take against what must be left in order to have enough supplies of healthy wild fish.

“It’s serious. On a global basis, we’ve pretty much found all the fish we’re going to find,” said Mike Hirshfield, chief scientist at the advocacy group Oceana. “There’s not a lot of hidden fish out there. And we’re still heading in the wrong direction, taken as a whole.”

Some 32 percent of the world’s fish are over-fished, up from 10 percent in the 1970s and 25 percent in the early 1990s, according to the United Nations Food and Agriculture Organization.

Shrimp farming, one of the most destructive industries for coastal ecosystems, may soon be endowed with a set of standards that would supposedly vouch for environmentally responsible production, through the efforts of the World Wildlife Fund (WWF). In 2007, WWF initiated the Shrimp Aquaculture Dialogue to establish standards for responsible shrimp farming, with the aim of minimizing the industry's environmental and social impacts.

By 2010, six rounds of talks had been held - two in Madagascar and one each in Belize, Ecuador, Indonesia and Thailand - with industry executives, non-governmental organizations, academics and government representatives. These talks culminated in December 2010 with the Draft Standards for Responsible Shrimp Aquaculture, which address issues such as the location of farms, responsible labor practices, water use and pollution, biodiversity, and respect for national laws, among others.

The standards are based on the eight International Principles for Responsible Shrimp Farming, adopted in 2006 by the Food and Agriculture Organization of the United Nations (FAO) after 140 meetings with more than 8,000 people and the publication of 40 case studies.

The owner of Mariner Seafoods, a struggling seafood plant in Montague, has been ordered to pay more than Ca$150,000 to a group of workers from Thailand.

This is the first case of its kind on Prince Edward Island, where temporary foreign workers have complained to the provincial Employment Standards Board about their treatment.

Owner Mark Bonnell Bonnell has 10 days to pay. After that, the case will go to judgment and his assets can be seized. But, Mariner Seafoods, which owes creditors about Ca$11.5 million, recently went through receivership and bankruptcy.

Bonnell appeared before the provincial Employment Standards Board in April and denied any wrong doing when it came to the treatment of 45 workers from Thailand in the years 2009 and 2010.

The workers alleged that in 2009 Bonnell deducted Ca$1,500 from their pay that was never returned. They also charged that in 2010 Bonnell withheld 10 hours of pay each week.

Exports of fish and shrimp from Mozambique have risen further over the last two years, following a significant drop in 2008, the deputy Fisheries minister, Gabriel Muthisse said in the city of Beira.

According to Mozambican daily newspaper Diário de Moçambique, Muthisse said that each year Mozambique exported an average of between 6,000 and 7,000 tons of shrimp, worth between US$90 and US$100 million.

The European Union, Muthisse said, was the biggest export market for fishing products, and he noted that exports also went to neighboring countries, such as South Africa.

Around 90 percent of the shrimp eaten in Las Vegas come from Southeast Asia and China. But there's a new fish farm in North Las Vegas growing local seafood and providing local jobs.

The shrimp from Asia are injected with preservatives and frozen before shipped. But for the first time, Nevadans are finding jobs growing our own shrimp.

"We consume more shrimp per capita in Las Vegas than anywhere else in the world -- 22 million pounds of it annually," said Greg Orman with Ganix Bio Technologies.

Dozens of tanks filled with 50,000 shrimp each is the work of Ganix Bio Technologies. They opened southern Nevada's first shrimp farm at Apex, near I-15 and U.S. 93. New water recycling technologies allow the shrimp farm to exist in the desert, closer to the Las Vegas restaurant chefs looking forward to using this fresh shrimp for their menus.