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Seafood Products Enhancement: The Case of Artisanal Fishing in France

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dc.contributor.editor Johnston, Richard S.
dc.contributor.editor Shriver, Ann L.
dc.creator Gouin, Stéphane
dc.creator Fady, André
dc.date 2001
dc.date.accessioned 2012-09-10T17:27:44Z
dc.date.available 2012-09-10T17:27:44Z
dc.date.copyright 2001
dc.date.issued 2001
dc.identifier.citation Gouin, S. and A. Fady. Seafood Products Enhancement: The Case of Artisanal Fishing in France. In : Microbehavior and Macroresults:Proceedings of the Tenth Biennial Conference of the International Institute ofFisheries Economics and Trade, July 10-14, 2000, Corvallis, Oregon, USA.Compiled by Richard S. Johnston and Ann L. Shriver. InternationalInstitute of Fisheries Economics and Trade (IIFET), Corvallis, 2001. en_US
dc.identifier.uri http://hdl.handle.net/1957/33404
dc.description.abstract Fishermen, who initially harvest the resource, usually content themselves with landing and selling the raw material. It is the food processing industry, wholesalers, distributors and retailers that create added value from the fish by transforming 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 of market 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 in supermarkets and hypermarkets and 37 fishmongers at the beginning of 1999. These 84 market studies focussed on the seven methods used to add value: modification of fishing techniques; introduction of quality improvements; differentiation between fish, shellfish and crustaceans; policies of certification or collective brands; economic integration in the sector; creation of value 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 professionals are presented in this paper. en_US
dc.description.sponsorship International Institute of Fisheries Economics and Trade U.S. National Marine Fisheries Service MG Kailis Group en_US
dc.language.iso en en_US
dc.publisher International Institute of Fisheries Economics and Trade en_US
dc.subject Fisheries Economics en_US
dc.subject Markets and Trade en_US
dc.subject Market Competition and Channels en_US
dc.title Seafood Products Enhancement: The Case of Artisanal Fishing in France en_US
dc.type Research Paper en_US
dc.description.peerreview no en_US

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