Seafood conversations with Zakariya Sulaiman Abdullah Al Hasni, CEO of SIMAK

Seafood conversations with Zakariya Sulaiman Abdullah Al Hasni, CEO of SIMAK

In an exclusive interview, Zakariya Sulaiman Abdullah Al Hasni, CEO of SIMAK, sheds light on how this flagship seafood cannery is contributing to Oman’s economic growth and stands out in the industry.

How is SIMAK contributing to Oman’s economic growth?

The fisheries sector is a vital component of Oman’s economic growth strategy. As a significant fish producer and exporter, SIMAK contributes to this growth. Moreover, the company specializes in aquaculture, which includes finfish and shellfish, whereas commercial fishing focuses on mackerel, horse mackerel, yellow-fin tuna and value-added through tuna canning. SIMAK is a flagship seafood cannery in the Fishery Zone of Oman’s Special Economic Zone of Duqm (SEZAD).

What sustainability initiatives and responsible practices has SIMAK implemented?

Fisheries Development Oman (FDO) subsidiaries hold various international certificates (BAP, HACCP, ISO, FDA, Dolphin safe, and friends of the sea) to ensure best practices in aquaculture. SIMAK integrates environmental sustainability into its operations, thereby reducing waste, implementing eco-friendly practices and prioritizing sustainable sourcing. SIMAK sources from SMEs and local fishermen, fosters employment, invests in skill development and emphasizes Omanization and DEI efforts.

What is SIMAK’s mission and vision?

SIMAK is committed to elevating seafood processing standards through quality, sustainability and innovation for discerning consumers worldwide.

What distinguishes SIMAK from other seafood processing facilities?

The company has the GCC’s largest processing capacity, producing over 100 million cans annually. It also focuses on sustainability and quality. Furthermore, SIMAK processes tuna, sardine, and mackerel, offering premium-quality canned products.

Its annual processing inflow capacity is 30,000 tons. Moreover, SIMAK produces over 100 million cans annually. Furthermore, the estimated tonnage of premium-grade seafood products produced by SIMAK each year is more than 16,000 tons.

SIMAK’s processing capacity ensures consistent availability of premium-grade seafood products, thus offering value to stakeholders.

Furthermore, the company maintains rigorous quality control standards and pursues certifications for FDA, EU, ISO, HACCP, sustainable and ethical sourcing.

What commercial partnership opportunities does SIMAK offer?

SIMAK provides white labeling options for regional retailers and brands, serving discerning consumers in MENA, USA, EU and West Africa.



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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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