March is proving to be a good news month for Scottish seafood, with the announcement that sales of Scottish farmed salmon to the U.S. reached the GBP 200 million (USD 332 million, EUR 238 million) mark last year, while exports to Asia topped GBP 85 million (USD 141 million, EUR 101 million).
Exports of all other seafood from Scotland to Asia were valued at nearly GBP 32 million (USD 53 million, EUR 38 million) last year, a figure that has increased by nearly 250 percent in the past five years. Overall, seafood worth around GBP 700 million (USD 1.2 billion, EUR 834 million) is exported to more than 100 countries around the world.
This month also saw the Scotland Food & Drink Export Partnership launch an ambitious export plan that aims to develop sales even further.
A recent analysis of Scottish food exports showed that GBP 8 (USD 13.27, EUR 9.53) in every GBP 10 (USD 16.58, EUR 11.91) of revenue comes from just 10 markets, half of which is attributed to salmon and seafood. To address this, the plan identifies 15 key markets that offer the biggest opportunities for food and drink companies, and promises support to exporters to break into these or grow their market share.
Top of the target list are the U.S. and Canada, France, Germany, the Middle East, China and Hong Kong, Japan, Singapore and Thailand, where a team of specialists is to be developed to help companies develop their export potential and arrange inward visits from buyers.
In Spain, Italy, Benelux, Russia, Nordic countries and South Korea, the focus will be on building existing customer relationships, while India and South Africa are tagged for a observation period through research and learning journeys.
James Withers, CEO of Scotland Food and Drink, explained that the plan was created to help Scotland achieve ambitious growth targets and break the GBP 7 billion (USD 11.6 billion, EUR 8.4 billion) mark in food and drink exports by 2017, with Scottish salmon and seafood playing a key role.
Graham Young, head of Seafood Scotland, explained that his organisation was already achieving success in helping seafood companies to tackle markets in Asia, with a focus on Shanghai, Beijing, Hong Kong, Seoul, Tokyo and Singapore. “We are working on a two year collaborative project with the Scottish Salmon Producers Organization, Scottish Quality Salmon and Scottish Development International, match funded through the European Fisheries Fund, to maximize opportunities for Scottish seafood in these emerging markets,” he said.
The project includes sponsorship of the World Gourmet Summit in Singapore from 26 March to 5 April, and Scottish seafood organizations, chefs, industry representatives and ambassadors are heading out in force to showcase a wide range of produce.
Meanwhile, the Scottish Government has just announced a GBP 700,000 (USD 1.2 million/EUR 833,608) funding package to back an industry plan drawn up by the Scottish Seafood Partnership (SSP), that aims to achieve a more profitable and sustainable seafood sector. According to Richard Lochhead, rural affairs secretary, the plan will help the Scottish seafood sector to position itself as a world leading provider of premium quality products.
The report, drawn up by representatives from the fisheries, aquaculture and processing sectors, identifies six key areas that will help to enhance the industry’s reputation and market reach.
They include work on quality, standards and provenance, on market development, strengthening of supply chains, improving workforce skills through training and identifying career opportunities. Of particular importance to the industry is improved access to finance, while forecasting and horizon scanning will facilitate the development of strategies to develop future leaders and promote innovation.
Iain MacSween, chair of the SSP, explained that the Scottish seafood industry faces many challenges, but there are also real opportunities for the sector to grow.
“We have an array of high quality seafood products and there is no doubt that Scotland has a good reputation in the international food market place. With issues such as food security, sustainability, provenance, health and even heritage at to the forefront, Scotland has a good story to tell. But if we are to take advantage of these, we need an industry capable of doing so and willing to rise to the challenge,” he said.
“This is probably the first time that representatives of all sectors of the Scottish seafood industry have sat down together to look at the future of their industry. I believe the plan we have agreed has the potential to ensure this great industry is able to enjoy the prosperous future its unstinting efforts and quality products deserve.”
