Safety and sustainability are key concepts affecting consumers’ decisions on tuna consumption. Although the benefits of consumption exceed the potential negative effects, tuna’s harmful attributes tend to negatively impact purchasing in at-risk groups.
The increasingly fashionable Paleo Diet promotes eating like a caveman, with lots of protein, fruits and vegetables. However, it favors wild-caught seafood to farmed fish due to issues associated with feed sources and practices.
Within the European market of frozen fish, tilapia play a minor role, with average yearly import quantities below 20,000 mt. China provides more than 80 percent of the total, while Indonesia is the second-largest exporter.
Effective marketing of farmed seafood faces a number of hurdles not found in other industries. Many consumers have preconceived notions that farmed fish cannot taste good and comes from an environment not conducive to producing high-quality, flavorful food.
A new venture under development in the Bahamas will capitalize on Tropic Seafood’s established logistics and infrastructure to diversify its operations from processing and selling wild fisheries products to include the culture of grouper and other marine fish.
Fish is the world’s most traded protein – and a healthy choice that will help feed the world’s growing population into the future. Aquaculture represents the most efficient method by which to convert feed to edible protein, and its use of marine ingredients is being addressed.
The United States Food and Drug Administration has updated its advice for pregnant women on mercury and seafood with greater emphasis on the benefits of eating fish. This is a positive story, but reporting on the new perspective muddied its message with opinion and innuendo. Let us all find the way to continue to promote aquaculture’s healthy, renewable products in ways that keep the stories simple, so the messages are not lost on the journey to consumers.
In Europe, most frozen white fish fillets operate in an undifferentiated market. Although differences in quality and processing affect pricing, there is also competition across species and exporting countries. Analysis showed that prices for tilapia from the leading exporter China were not affected by any competitor, but pricing for tilapia from other countries was highly related. Low Pangasius prices affected the market share of tilapia, which may help explain why Pangasius is a most popular fish in the European Union.
According to a literature review, consumers will demand more information about seafood consumption and how to trace its movements through the value chain.
When producers and markets are separated by long distances, economic losses can occur. In a review involving tilapia, water quality was adequate in hauling trucks, although pH levels dropped during transport.
Seafood production people have to bring on healthful new product innovations, and marketing people must promote them to consumers who favor taste over health benefits in food choices.
To help increase seafood consumption and gain recognition for the many health benefits of seafood, the author identified three wishes for 2014. Change the risk profile of seafood to defuse the sensationalized status of mercury. Professionalize the capability of the retail industry and create an avenue for consistent, positive messages sent to consumers. Increase education to girls and women about the unique benefits of seafood.
The government of Ecuador has set the legal framework for leasing mariculture sites and the conditions under which to apply for a lease. This commitment to marine fish farming was also shown by the extension of credit lines.
Often-referenced but outdated reports have raised concerns over mercury, while in reality, not eating seafood carries greater risk than the minute presence of such chemicals. Cooperation and getting out consistently truthful, positive messages about seafood, the industry will see positive advances.
Due to their limited scale, small-scale aquaculture producers largely have to accommodate the conditions imposed by the following links in the value chain in terms of prices and quality standards.
Mushiness of shrimp tails is often associated with head-on shrimp. Results from the authors’ study, however, indicated that texture values did not vary much between headless and head-on shrimp stored over a two-week period at 4 degrees-C.