Adding Value to Salmon Helps Capturing Market Shares Public Deposited

http://ir.library.oregonstate.edu/concern/conference_proceedings_or_journals/3j3333380

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  • France is Europe's largest market for salmon, close to saturation for traditional products but open to opportunities for differentiated items. Over the last ten years, the supply of salmon-based products has moved from basic items to more sophisticated ones. Processing is one way of turning the product into what consumers want. But inserting non-material values is another one, which proves to be quite efficient as well. This article, inspired by a study undertaken for the salmon industry in 2005, reports that adding value to salmon is a good response to changing consumer demand and customer expectations and a successful way at capturing market shares. This presentation shows that through filleting, fixed-weight portioning, pre-cooking, assembling ingredients, packing, branding, labelling (Environmental, Regional Marketing&), producers and processors change the product, its image, its utility, its value, and ultimately its market attractiveness.
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  • Monfort, Marie Christine. 2006. Adding Value to Salmon Helps Capturing Market Shares. In: Proceedings of the Thirteenth Biennial Conference of the International Institute of Fisheries Economics & Trade, July 11-14, 2006, Portsmouth, UK: Rebuilding Fisheries in an Uncertain Environment. Compiled by Ann L. Shriver. International Institute of Fisheries Economics & Trade, Corvallis, Oregon, USA, 2006. CD ROM. ISBN 0-9763432-3-1
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  • description.provenance : Approved for entry into archive by Brian E. Davis(brian.davis@oregonstate.edu) on 2013-10-17T20:08:57Z (GMT) No. of bitstreams: 1 208.pdf: 124778 bytes, checksum: 79f3e324612740b90f83a5157c1d48a1 (MD5)
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  • description.provenance : Made available in DSpace on 2013-10-17T20:08:57Z (GMT). No. of bitstreams: 1 208.pdf: 124778 bytes, checksum: 79f3e324612740b90f83a5157c1d48a1 (MD5) Previous issue date: 2006-11

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