DOZENS of female workers busily sort crab meat in a super-chilled room set to a temperature of five degrees Celsius. They deftly separate the meat from the shells and pack it in cans. The canned crab is submerged in boiling water for 155 minutes, packed in ice for three minutes, then packaged and stored in a warehouse chilled to between zero and minus three degrees Celsius to await export. All products are guaranteed preservative-free and are rea