Shrimp producers from Eucador are out in force at the 2017 Seafood Expo Global, promoting products that have been made more commercially attractive through a trade agreement between Ecuador and the European Union that eliminated tariffs for all seafood products starting at the beginning of 2017.
Ecuador was the first South American country to commercialize shrimp; however, shrimp from Ecuador entering the E.U. previously faced a tariff of from 3.… Read More
Seeking to convert seafood into a larger driver of its economy, the country of Peru announced the launch of a new brand, Superfoods Peru, on the eve of the 2017 Seafood Expo Global in Brussels, Belgium.
Peruvian Minister of Production Bruno Giuffra Monteverde announced the launch at a special event at the Press Club of Brussels on Monday, 24 April. The launch is part of a strategy to promote the country’s 30-plus highly valued “… Read More
Well-known seafood industry veteran Jon Harman died this week, following a short illness.
During the course of his career, Harman worked in the pelagic, whitefish, shellfish and salmon sectors, in production, processing and governance. He was a former chief executive of Seafood Scotland and Director of the U.K. Seafish Industry Authority. In this former role he introduced the concept of ‘care of the catch’ and weighing at sea to fishe… Read More
Food fraud is not a new problem; from tales of adulterated grain in Biblical times to species substitution today, unscrupulous manufacturers and traders have always sought the means to cheat the system.
According to Mike Mitchell of Fair Seas, who specialises in product integrity, sustainability and ethical trading, food fraud remains an ever-present risk, with reports appearing frequently in the media.
“The vulnerability of the whole… Read More
A new survey by U.S. magazine Progressive Grocer, shows more than half of American retailers in a buoyant mood, with 55.8 percent predicting an upturn in seafood sales this year. A further 40.4 percent believe sales will remain at the same level as 2016.
The 2017 Retail Seafood Review, which interviewed supermarket seafood executives for its annual state-of-category report, found just 3.8 percent of people anticipating a downturn in sales and pr… Read More
FishWise hit the headlines this week as the seafood consultancy released two updated white papers aimed at improving sustainability and social responsibility in seafood supply chains.
The organization, which promotes the health and recovery of ocean ecosystems through environmentally responsible practices, hopes that the new papers will help conservation and human rights NGOs, seafood businesses and stakeholders, to improve human rights and trac… Read More
The European Union is a major market for fishery and aquaculture products, with consumers spending EUR 54 billion (USD 57.6 billion) on seafood purchases in 2015, and this is set to increase as per capita consumption catches up with its pre-economic crisis levels.
A new Eurobarometer study, commissioned by the E.U. Directorate-General for Maritime Affairs and Fisheries, shows that the appearance of seafood and its cost are two of the most … Read More
This month, the Swedish Marine Agency (SWaM) will introduce a new fisheries management system, based on individually allocated fishing rights, in a radical move away from the country’s previous regime.
The catalyst for this transition was Swedish fishermen, who identified that changes would need to be made in order for the industry to successfully implement the European Union’s Landing Obligation (LO). The LO - or discard ban - which is a ce… Read More
The first French open sushi competition last month gathered 12 top chefs from all over the country to pit their skills against each other and demonstrate their abilities.
Chefs were asked to produce three different sushi preparations and were judged on both their technical skill and the taste of their creations by a jury.
Competition organizer Anne-Catherine Gillet explained that the aim of the contest was to promote the art and consumption of … Read More
A challenge was put to a panel of five distinguished speakers at a recent “Come Dine with the Future” event that took place at the National Museum of Wales in Cardiff.
The question they faced: “What food will be on the menu in 2050?”
Their answer, perhaps surprisingly: a lot of seafood. Specifically, salmon, mussels, lobster, crayfish, tilapia and seaweed.
Organized by the Sêr Cymru National Research Network for Low Carbon Energy and … Read More