Spain’s seafood industry under scrutiny
A strategic analysis of the Spanish seafood industry is underway to diagnose key markets, products and trends through 2012.
The study will identify strategic changes within the Spanish seafood industry to help it increase its presence and opportunities in the domestic market.
Aimed at seafood organizations, producers, processors, distributors, exporters, retailers and equipment suppliers, the study is designed to show that the Spanish market offers new product opportunities to operators who can source and deliver the right products and services at the right place, right time and right price.
The research will cover hake, sea bream, sea bass, meagre, pangasius, Nile perch, cod, salmon, blue whiting, monkfish, squid, shrimp, mussels, octopus, and processed and smoked seafood products, mainly surimi and salmon.
Carried out by Synerfood Consultants of Toulouse, France, the study asks: “Is the answer to enhance products in a high-tech fashion, i.e. to go for increased convenience, more sophisticated packaging and/or further processing? Or is it rather to go for higher volumes, private label and cost-oriented production, i.e. a more commodity-oriented approach? Would a combination of both solutions be right for your company?”
The researchers note that while Spain’s per capita seafood consumption in value terms has increased, demand for seafood products is not fully satisfied by supply sources, notably due to a drop in the domestic catch, which has resulted in price increases.
The program is slated to be completed by October.