Marfrío, committed to variety, added value

By

Pilar Caride, SeafoodSourcecontributing editor, reporting from Vigo, Spain

Published on
October 24, 2013

Spanish frozen fish processor Marfrío, exhibited its latest products at the second Seafood Barcelona event, all of which are aimed at providing higher variety to the consumer and more value to its products.

A line of croquettes with a wide range of flavors is among them, as well as swordfish bites. Daniel Vera, sales chief of Marfrío, told SeafoodSource that the idea of this product is to “use the raw material that we have, coming from some parts of the product that do not make a perfect slice, to present them in the market with an added value.”

According to Vera, “this product is starting to have quite a success, especially in the Italian market, which is our main market, where this product can already be found in supermarkets.” In Spain, for the moment they can be found in foodservice sector Horeca, but still cannot be purchased in supermarkets.

Variety and product valorization have been two keys for Marfrío for the commercialization of these products, pledging their commitment to “give good use to some byproducts” and “widen the range of products,” said Vera.

Daniel Vera also discussed some lines which Marfrío is working now. “At the R&D department, we are constantly trying to improve, make microwavable products, products with sauces… they are developed gradually,” he said.

Representatives from Marfrío also discussed the transaction in which the company acquired 60 percent of Vieira Peru earlier this year. The aim of the acquisition is to consolidate Marfrío’s presence in the South America.

“We wanted to consolidate our presence in this country to gain direct access to the raw material. Being at the entire chain, from the origin to the final product, pacing it in a good commercial position,” explained Vera. Likewise, he highlighted the importance of the raw material used in Peru for Marfrío: Humboldt squid (Dosidicus gigas).

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