Seafood Products Enhancement: The Case of Artisanal Fishing in France
2001
Gouin, Stéphane | Fady, André
Fishermen, who initially harvest the resource, usually content themselves with landing and selling the rawmaterial. It is the food processing industry, wholesalers, distributors and retailers that create added value from the fish bytransforming it or/and differentiating different types or quality grades.Focussing upon Brittany, Normandy and the Channel coasts of Northern France, we observed that actors of the channel ofmarket could also play their part in adding value to seafood products.A pilot study was made among 18 fishermen, 18 wholesale firms, 11 seafood products department supervisors insupermarkets and hypermarkets and 37 fishmongers at the beginning of 1999. These 84 market studies focussed on the sevenmethods used to add value: modification of fishing techniques; introduction of quality improvements; differentiation betweenfish, shellfish and crustaceans; policies of certification or collective brands; economic integration in the sector; creation ofvalue added products; information and promotion to consumers.After recalling the various reasons for adding value to seafood products, the results of our market study of 84 professionalsare presented in this paper.
Afficher plus [+] Moins [-]International Institute of Fisheries Economics and TradeU.S. National Marine Fisheries ServiceMG Kailis Group
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