Building improved markets and equitable access to marketing channels for fisheries products


Building improved markets and equitable access to marketing channels for fisheries products

The Amazon Fish for Food Project is seeking to bring high quality fish closer to consumers with improved marketing systems as well as equitable pricing systems. By providing advice and technical assistance to processors and wholesalers since June 2016, the technical team and its local partners, seek to improve negotiation and relationships between fishers and fish wholesalers, as well as improving fish handling practices.
Social responsibility and development of inclusive business models, while protecting public health, are achievable through the implementation of Good Fish Handling and Conservation Practices, as well as provision of systems and fair practices at the market level. Good handling practices, and the standards that support them, can improve and expand food trade by promoting specific national regulations and certifications for fish meat.

“We want to present our industry and our products as reliable” explains a Riberalta wholesaler who is committed to assuming greater responsibility in the handling and conservation of fishery products. To ensure food safety, wholesalers must improve trade and working relationships with suppliers (fishers) at the initial stages. Good fishing practices and fish conservation, including storage, transportation, distribution, and even processing companies and markets, would help develop and strengthen relationships of trust and fairness. To achieve these objectives, and at the request of the leading vendors, the Project is promoting agreements and commitments with two of the largest wholesalers in Riberalta to provide advice on improving their good production practices.
With the first wholesaler, the Project will work on improvements to their fish processing plant, complying with the provisions of current legislation, with the intent of achieving certification by the national authority, SENASAG. With the second wholesaler, work will entail adapting their production unit and providing technical development assistance to produce further processed products (e.g. sausages, hamburgers) with added value.
Contact:
Álvaro Céspedes, IMG, lorcespedes@gmail.com

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