Since launching early last year, SeafoodSource has delivered the objective news and insightful opinion that seafood professionals need to make informed buying and selling decisions.
Now we're taking our editorial team's coverage of the global seafood industry a step further. Over the weekend, SeafoodSource launched two additional sites — one in Spanish and one in Chinese — to broaden our geographical reach.
Select SeafoodSource news stories will be translated in Spanish and Chinese. The articles are available to view for free on our Spanish and Chinese sites. In addition, a weekly newsletter containing the latest news stories will be delivered to our Spanish- and Chinese-speaking readers, beginning with the Spanish version on 22 April and the Chinese version on 6 May.
To sign up for these newsletters, go to the SeafoodSource home page and click on either the Spanish or Chinese tabs on the top left side of the site. Then click on "Become a member," or "Hágase miembro" or "????," on the top right side of the site and fill out the form.
I'm elated to welcome our new readers to SeafoodSource. Spain and China wield tremendous seafood purchasing power. Spain is the world's No. 3 seafood importer, bringing in nearly USD 7 billion (EUR 5.2 billion) worth of seafood in 2007, trailing only the United States and Japan. And China is by far the world's No. 1 seafood exporter, shipping out almost USD 9.3 billion (EUR 6.9 billion) worth of seafood in 2007. China is also fast emerging as one of the world's top seafood consumers, importing USD 4.5 billion (EUR 3.4 billion) worth of seafood in 2007.
In today's hectic work environment, seafood professionals need to stay abreast of a vast range of issues, whether it's fisheries and aquaculture production, international trade politics or retail and foodservice trends. And they need information quickly and efficiently — that's where SeafoodSource comes in.
So if you're looking for objective news and insightful opinion on the global seafood trade, look no further. You're in the right place.
Thank you,
Steven Hedlund
Editor
SeafoodSource
April 18, 2010
