scholarly journals Drawing the line between sustainable and unsustainable fish: Product differentiation that supports sustainable development through trade measures

2021 ◽  
Author(s):  
Urs Baumgartner ◽  
Elisabeth Bürgi Bonanomi
Keyword(s):  
Product Differentiation ◽  
Active Role ◽  
State Intervention ◽  
Fish Products ◽  
Trade Relations ◽  
Sustainable Products ◽  
Production And Consumption ◽  
Fish Product ◽  
Private Actors ◽  
Trade Measures

Abstract Background Unsustainable production practices and increased demand for fish have aggravated negative social, ecological, and environmental impacts in fisheries and aquaculture. Measures to correct bad practices have mainly been introduced by private actors. However, there is increased demand for state intervention, particularly regarding trade regulations concerning fish and other agricultural products. Building on discussions regarding product differentiation through trade measures that favor sustainable products, this study looked at how sustainable and unsustainable fish has been distinguished in Switzerland. In interviewing experts in the fish trade and sales business in Switzerland, the research aimed at understanding the actors and forces that shape the concept of sustainable fish in the country. Results Three ways of product differentiation for sustainable fish by private actors were identified: ecolabels, “Swiss produce,” and recommendations in the form of a “consumer guide for fish”. Consumption of sustainable products is currently constrained mainly due to price. Defining “sustainable fish” is challenging and subject to interpretation. All existing measures to differentiate sustainable from unsustainable fish products in Switzerland have shortcomings, particularly in terms of discrimination and inclusiveness. Fish ecolabels play a key role in product differentiation, but experts believe that they fail to accomodate all aspects of sustainability. Conclusion Our findings imply that the Swiss state should play a more important role if it targets to fulfill the promise of article 104a of the Swiss Constitution, which seeks to foster sustainable production and cross-border trade relations that contribute toward this goal. Due to similarities between the Swiss and other European fish markets, we assume that governments in general must have an active role in shaping the definition and trade of sustainable fish products. Preferred trade treatment for sustainable fish products is a potential option to increase the production and consumption of sustainable fish. When designing measures for product differentiation, a careful choice is paramount so as not to violate existing trade obligations.

scholarly journals Drawing the line between sustainable and unsustainable fish: product differentiation that supports sustainable development through trade measures

2021 ◽  
Vol 33 (1) ◽  
Author(s):  
Urs Baumgartner ◽  
Elisabeth Bürgi Bonanomi
Keyword(s):  
Product Differentiation ◽  
Active Role ◽  
State Intervention ◽  
The European Union ◽  
Fish Products ◽  
Trade Relations ◽  
Sustainable Products ◽  
Fish Product ◽  
Private Actors ◽  
Trade Measures

Abstract Background Unsustainable production practices and increased demand for fish have aggravated negative social, ecological, and environmental impacts in fisheries and aquaculture. Measures to correct bad practices have mainly been introduced by private actors. However, there is increased demand for state intervention, particularly regarding trade regulations for fish and other agricultural products. Building on discussions about product differentiation through trade measures that favour sustainable products, this study looked at how sustainable and unsustainable fish has been distinguished in Switzerland. In interviewing experts in the fish trade and sales business in Switzerland, the research aimed at understanding the actors and forces that shape the concept of sustainable fish in the country. Results Three ways of product differentiation for sustainable fish by private actors were identified in Switzerland: ecolabels, “Swiss produce”, and recommendations in the form of a “consumer guide for fish”. Currently, price is the main constraint on consumption of sustainable products in the country. Defining “sustainable fish” is challenging and subject to interpretation. All existing measures to differentiate sustainable from unsustainable fish products in Switzerland have shortcomings, particularly in terms of discrimination and inclusiveness. Fish ecolabels play a key role in product differentiation, but experts believe that they fail to accommodate all aspects of sustainability. Conclusion Our findings imply that the Swiss state should play a more important role if it aims to fulfil the promise of article 104a of the Swiss Constitution, which seeks to foster sustainable production and cross-border trade relations that contribute towards this goal. Preferred trade treatment for sustainable fish products is a potential option to increase the production and consumption of sustainable fish. When designing measures for product differentiation, a careful choice is paramount to address sustainability in a holistic, inclusive, and transparent way and in order not to violate existing trade obligations. Due to similarities between the Swiss and other fish markets, we assume that governments in general and members of the European Union in particular must play an active role in shaping the definition and trade of sustainable fish products if they seek to comply with their sustainability commitments.

scholarly journals Peningkatan Mutu dan Pendapatan Pengolah Ikan Cakalang Asap di Desa Pontoh, Kecamatan Wori, Kabupaten Minahasa Utara, Provinsi Sulawesi Utara

2019 ◽  
Vol 8 (1) ◽  
pp. 8
Author(s):  
Engel Pandey ◽  
Jenki Pongoh
Keyword(s):  
Market Demand ◽  
Fishing Community ◽  
Fish Products ◽  
Smoked Fish ◽  
North Sulawesi ◽  
Sanitation And Hygiene ◽  
Poor Families ◽  
Good Manufacturing Practices ◽  
Fish Product

A low level of sanitation and hygiene applied by smoked fish processors in North Sulawesi can affect the quality and safety of the product itself. Interestingly, there is a huge market demand of smoked fish product in North Sulawesi. That is why  it is necessary to improve quality of smoked fish product by assisting the smoked fish processors. The program's target partners are located in Pontoh Village, Wori District, North Minahasa Regency which is geographically located on the coast Pontoh Village is categorized as a fishing community, which is about 50% classified as poor families and has a small business group of processing smoked fish. The aim of this program is to increase production, marketing and finance for small entrepreneurs in Pontoh Village, Wori District, North Minahasa Regency so they can be skilled and economically independent. The specific target of this activity is to produce smoked fish products that are superior in terms of taste and shelf life while providing business continuity and strong management. The method of implementation that will be applied to this program are 1) Training on how to produced smoked-fish product using good manufacturing practices  2) Assiting about sanitation and hygiene in every step of producing smoked fish; 3) Advising on management

scholarly journals The Main Trends in the Development of Production and Consumption of Fish Products in the Sakhalin Region

REGIONOLOGY ◽  
2020 ◽  
Vol 28 (1) ◽  
pp. 80-110
Author(s):  
Dmitry A. Pitilyak ◽  
Irina E. Karyakina ◽  
Diana A. Zakharchenko
Keyword(s):  
Information System ◽  
Economic Performance ◽  
Statistical Information ◽  
Practical Significance ◽  
Federal State ◽  
Consumer Market ◽  
Fish Products ◽  
The Past ◽  
Production And Consumption ◽  
Total Diet

Introduction. The study is of relevance as there has been a decrease in catch over the past few years in the Sakhalin Region. This decline must be assessed in terms of its impact on the economic performance of enterprises and household budgets in the region. The objective of this study is to analyze and evaluate the trends in the development of production and consumption of fish products in the Sakhalin Region. Materials and Methods. The study has analyzed data from the Federal State Statistics Service and the Unified Interdepartmental Statistical Information System on the production and consumption of fish products in the Sakhalin Region. The graphical and comparative methods have been used, which made it possible to compare the dynamics of production and consumption of fish products as well as to show that the transfer of production trends to the consumer market has a disproportionately marginal impact. Results. The contradictory results of the development of the industry have been revealed: while there has been a decrease in the number of organizations operating in the industry, the number of personnel involved in processing, the volume of production and sales of canned fish, there has been an increase in the profitability of sales and prices for delicious seafood. The negative fact is that consumption of fish products has reduced in the Sakhalin Region, fish products ranking only 7th (by mass) in the total diet. The identified imbalances and negative trends in the production of fish products have also indirectly transferred to the sphere of consumption. Discussion and Conclusion. In the Sakhalin Region, one of the leading fishing regions in Russia, the conditions for satisfying the corresponding demand have not been fully created, especially in terms of affordable prices for fish products in the market that do not overcome the inertia of slowly growing incomes. The scientific and practical significance of the research materials consists in the comprehensive nature of the study on the processes of production and consumption of fish products.

Prevalence and Numbers of Listeria monocytogenes in Various Ready-to-Eat Foods over a 5-Year Period in Estonia

2019 ◽  
Vol 82 (4) ◽  
pp. 597-604 ◽  
Author(s):  
JULIA KOSKAR ◽  
TOOMAS KRAMARENKO ◽  
KADRIN MEREMÄE ◽  
MAIU KUNINGAS ◽  
JELENA SÕGEL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Risk Groups ◽  
Food Samples ◽  
Safety Criterion ◽  
Fish Products ◽  
Product Categories ◽  
Salted Fish ◽  
Smoked Fish ◽  
High Prevalence ◽  
Fish Product

ABSTRACT The prevalence and numbers of Listeria monocytogenes in various categories of ready-to-eat (RTE) food products taken from retail outlets and food industries over a 5-year period are presented. A total of 30,016 RTE food samples were analyzed for L. monocytogenes prevalence, and 3.6% were found to be positive. The highest prevalence was found for RTE fish and fish products (11.6%), especially for lightly salted and cold-smoked fish products. The overall prevalence of L. monocytogenes in other food categories was low, within the range of 0 to 3.9%. In addition, 14,342 RTE food samples were analyzed to determine the numbers of L. monocytogenes. A food safety criterion of 100 CFU/g was exceeded for 0.3% of RTE food samples. Samples most often exceeding the legal safety limit were from the RTE salted and cold-smoked fish product categories. High prevalence, 28.6 and 26.5%, respectively, and high numbers of L. monocytogenes among salted fish and cold-smoked fish products indicate a risk of listeriosis, especially for susceptible risk groups. The results of the current study can be used at both the national and the international levels to update the perception of the L. monocytogenes risk deriving from RTE foods. HIGHLIGHTS

scholarly journals Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia / Ēšanai Gatavu Produktu Mikrobioloģiskā Kvalitāte Un Iespējamais Risks Patērētājiem Latvijā

2016 ◽  
Vol 70 (4) ◽  
pp. 245-251
Author(s):  
Elīna Ciekure ◽  
Inese Siksna ◽  
Olga Valciņa ◽  
Ludmila Vīksna ◽  
Angelika Krūmiņa
Keyword(s):  
Thermal Processing ◽  
Microbiological Quality ◽  
Vulnerable Groups ◽  
Expiration Date ◽  
Microbiological Contamination ◽  
Salmonella Spp ◽  
Fish Products ◽  
Fish Product ◽  
Potential Risks

Abstract Ready-to-eat (RTE) foods are challenging for food business operators as they need to remain qualitative and safe for consumers. However, consumers tend to choose them more and more often because of fast and easy handling. The highest risk from RTE foods is microbiological contamination, particularly for vulnerable groups like children, elderly, and pregnant women. The aim of the research was to assess the microbiological quality of RTE meat and fish products to highlight possible risks for consumers. A total of 15 984 analyses performed on RTE meat and fish products were included in this study. It was found that RTE meat and fish product samples representative of the market in Latvia in the period 2012-2015 had high microbiological quality and only in rare cases was contamination with hygiene indicatororganisms (coliforms and Escherichia coli) and pathogens (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and sulphite-reducing clostridia) detected. However, it is important to pay attention to customer habits of cooking and preparing RTE foods as well - thermal processing for products intended to be used cooked, use before expiration date and adequate storage rules for products, as these have important regarding microbiological risks for health.

scholarly journals Peningkatan Kualitas dan Kapasitas Produksi Ikan Asap Melalui Sistem Paparasi (Pengasapan Terintegrasi) Di Desa Tambaksari, Kecamatan Rowosari, Kabupaten Kendal, Jawa Tengah

2020 ◽  
Vol 4 (1) ◽  
pp. 1-5
Author(s):  
Agus M ◽  
Titik H ◽  
Oktaviani A. S ◽  
Novika W
Keyword(s):  
Production Capacity ◽  
Fish Production ◽  
Curing Process ◽  
Fish Products ◽  
Smoked Fish ◽  
Central Java ◽  
Strategic Location ◽  
Fish Product ◽  
Java Sea ◽  
Key Words Fish

AbstrakKecamatan Rowosari memiliki potensi perikanan yang sangat baik karena didukung oleh letaknya yang strategis dan berbatasan langsung dengan Laut Jawa. Produk ikan laut ini dimanfaatkan oleh warga Desa Tambaksari yang diolah menjadi produk ikan asap. Proses pengasapan yang masih sederhana dan belum tersentuh teknologi ini sehingga kapasitas produksi yang sedikit dan kurangnya higienitas pada proses pengasapan. Proses pengasapan ikan yang memerlukan waktu 7 – 8 jam serta hasil ikan asap yang terpapar di rak terbuka membuat produk ikan yang dihasilkan kurang higienis karena lalat dapat hinggap pada ikan tersebut. Untuk itu diperlukan teknologi yang dapat meningkatkan kapasitas dan higienitas produk ikan asap yaitu dengan sistem paparasi. Dengan sistem paparasi proses pengasapan dapat ditekan hingga 3 – 4 jam serta tingkat higienitas yang lebih baik. Kata kunci: Pengasapan Ikan, TerintegrasiImprovement Of Quality And Capacity Of Asap Fish Production Through Paparation System (Integrated Finging) In Tambaksari Village, Rowosari District, Kendal Regency, Central Java AbstractRowosari District has excellent fishery potential because it is supported by its strategic location and directly adjacent to Java Sea. This marine fish product is utilized by Tambaksari villagers who processed into smoked fish products. The fogging process is still simple and untouched by this technology resulting in little production capacity and a lack of hygiene in the curing process. The process of fumigation of fish that takes 7 - 8 hours and the results of smoked fish exposed on the open shelves make fish products produced less hygienic because the flies can land on the fish. For that needed a technology that can increase the capacity and hygiene of smoked fish products with the system of paparasi. With curing process paparasi process can be pressed up to 3 - 4 hours and hygiene level better. Key words: Fish Smoking Kiln, Integration

scholarly journals PROBLEMS OF TERMINOLOGY AND CLASSIFICATION OF FISH PRODUCTS IN NATIONAL AND INTERNATIONAL CLASSIFICATION SYSTEMS

2020 ◽  
Vol 2020 (3) ◽  
pp. 152-160
Author(s):  
Adelia Adlerovna Bekesheva ◽  
Olesya Sergeevna Yakubova
Keyword(s):  
Economic Activity ◽  
Subjective Assessment ◽  
Classification Systems ◽  
Customs Union ◽  
Unified Approach ◽  
Fish Products ◽  
International Commodity ◽  
Product Identification ◽  
Fish Product

The paper presents the features of terminology and classification of fish products for food and non-food purposes in the nomenclature of various levels: national (All-Russian product classifier by economic activity (RCPA 2) and international (The Foreign Economic Activity Commodity Nomenclature of the Customs Union (FEACN of the CU). In the course of the study there was conducted a comparison of the codes of fish products within the framework of the existing methodology for the formation of transition keys. In the classification of fish products in FEACN of CU there has been stated the imperfection of methodological and information base, illogicality and ambiguity associated with the lack of clear definitions of terms in EAEU Commodity Nomenclature for Foreign Economic Activity and in regulatory documents, with a discrepancy between concepts adopted in commodity research and international commodity nomenclature, as well as the lack of development of fish product identification for customs regulation in terms of specificity of the consumer properties of fish products. Correspondence of the codes of the international commodity nomenclature (UCN FEA EAEU) and the Russian classifier (RCPA 2) is recorded in the table reflecting the possible correlation options for the codes of the classifiers in relation to certain types of fish products (fish meal, fish glue, fish gelatin, fish roe), which are set by transition keys. There has been required the development of a unified approach to the interpretation of fish product codes under the FEACN of CU, as well as the development of unified terminology for omitting a subjective assessment in the analysis of consumer properties and product indicators.

scholarly journals Bricolage Within the Imperial Divide: Introduction to Iftikhar Dadi and Elizabeth Dadi's Jugaad

ARTMargins ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 53-55
Author(s):  
Aamir R. Mufti
Keyword(s):  
Twentieth Century ◽  
Intellectual Property ◽  
Human Development ◽  
Large Scale ◽  
State Intervention ◽  
Global South ◽  
Colonial Era ◽  
Production And Consumption ◽  
Property Regimes

Jugaad continues Iftikhar and Elizabeth Dadi's extended artistic investigation of informality in the Global South, which arguably constitutes the majority experience of this vast region. Development became a central problematic for Africa and Asia in the wake of political decolonization of the mid twentieth century, encompassing the ambition for formal planning of large-scale infrastructure and state intervention in human development. But this project was always incomplete and resonated in complex ways with the tenacious growth of informal living and working arrangements whose legacies can be traced back to the colonial era. Informality is amplified in contemporary globalization that is often understood as a process in which transnational brands and lifestyles replace their local analogs. But this view overlooks globalization's shadows—the largely invisible processes of labor, production, and consumption that transpire in the vast informality of the Global South. This is a realm of exploitation, but also one of immense productive capacities, in which branding and intellectual property regimes are constantly challenged by those who seek to fashion and animate a world from affordable materials and inventive rubrics.

scholarly journals Identification and serotyping of Listeria monocytogenes, isolated from various salmon products, sold in retail market in Lithuania

2021 ◽  
Vol 10 (3) ◽  
Author(s):  
Ineta Simonavičienė ◽  
Gintarė Zakariene ◽  
Aušra Lozoraitytė ◽  
Gintarė Zaborskienė ◽  
Gediminas Gerulis ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Multiplex Pcr ◽  
Local Market ◽  
Microbiological Analysis ◽  
Retail Market ◽  
Fish Products ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Study Results ◽  
Fish Product

Cold smoked salmon products (belly flaps, pieces, fillet, and loin) obtained from the retail market in Lithuania were tested for the presence of L. monocytogenes. It was found that contamination of the cold smoked fish products with Listeria spp. depends on the type of the product. Contamination with listeria in salmon belly flaps was 7.5 times higher than in the loin (P<0.05), 1.8 times higher than in the pieces (P<0.05) and 30 times higher than in the fillet (P<0.05). Microbiological analysis showed that 32.5% (P<0.05) of the fish product samples were infected with L. monocytogenes, while multiplex PCR confirmed 31.25% positive samples (P<0.01). According to the study results, L. monocytogenes strains were divided into two serotypes: 4b (94.6%) and 1/2a (5.4%). High contamination of the products with Listeria spp. showed that cold smoked salmon products, sold in local market, can be a reason of human listeriosis in Lithuania.

scholarly journals Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 33
Author(s):  
Daniela Fracassetti ◽  
Stefano Massaglia ◽  
Andrea Viberti ◽  
Giulia Motta ◽  
Roberto Foschino ◽  
...  
Keyword(s):  
Product Differentiation ◽  
Wine Yeasts ◽  
Wine Quality ◽  
Environmentally Sustainable ◽  
Sustainable Products ◽  
Italian Wine ◽  
Indigenous Yeasts ◽  
Different Levels ◽  
Potential Tool

Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation (CRY), recently accepted by the International Organization of Vine and Wine, could allow an easier usage of autochthonous yeasts. This work aimed at investigating the actual Italian wine industry’s attitude towards the available formulations of commercial wine yeasts with attention to CRY. Moreover, this study evaluated the perception of wineries toward indigenous yeasts in both winemaking and marketing viewpoints. Data show different levels of knowledge and use about the available yeast formulations. In general, there is not a predominantly positive or negative participants’ opinion regarding the use of indigenous yeasts. Wineries using CRY (4% of the sample) mainly adopt them as a part of the production in order to compare the wines with the ones traditionally obtained with commercial yeasts. CRY is perceived by some interviewees as a potential tool to increase communication and product differentiation. This survey could have anticipated future trends in the use of yeast formulations, determined by the market demands for diversified, unique, and environmentally sustainable products, that can allow an accessible application of precision enology.

Sign in / Sign up

Export Citation Format

Share Document