World Aquaculture 67 Companies, such as WalMart, are going to drive sustainable sourcing to new highs, with their implementation of a global Marine Stewardship Council - MSC buying platform, committing globally to only selling MSC certified product by 2012. If they follow through with this policy, they will drive most of the competition to do so as well. This will be a huge game changer and have a major impact on the harvesting and processing industries across the planet. As the global demand for seafood continues, we will be forced to start to look further and take advantage of residual products normally ignored and add value to them. There will always be customers who want a premium type product at a lower cost. No longer will you see only formed products such as Surimi being offered. This market is expanding and is no longer being viewed as a lower quality branded segment, fish sticks and breaded minced products, for example. This technology and process has been hugely successful in the meat protein markets, particularly the USA where perceived waste products are turned into premium products with great value and quality. On another note, there is the increase in primary harvesters and processors in the value added industry. Harvesters such as Phillips, Clearwater and Highliner, who in the past primarily concentrated on fishing, are now realizing they are loosing a huge expanding market share. These companies could have a clear advantage inasmuch as they are sourcing their own material and can reduce losses by utilizing product that, in the past, may pose a loss or a break even situation. We are entering a new era of consumption and ready food formats. As seafood protein demand increases and wild stocks decline, aquaculture is becoming the future of seafood and value add production. With this will come even more innovative uses for the whole animal, not just the traditional widely accepted uses. Technology will continue to play a large part in the Value Added business, with atmosphere modified packaging, new methods of preparation, as well as environmentally friendly packs, such as sugar caned derived heatable trays. High Pressure Processing is increasingly popular as a way to increase yields and extend freshness, quality and shelf life. New freezing technology is already having a marked impact on offering high quality products to different continents throughout the year. Then the question remains... Value-added products: a challenge or necessity? ... Think carefully about it!!! Notes Oceanographer (FURG, Brazil), Master in Food Engineering (FURG, Brazil), PhD in Production Engineering (UFRGS, Brazil), Post-Doctor in Engineering, Dalhousie University, Halifax, NS, Canada, Seafood Technology Professor (UFERSA, Brazil) - alaugo@gmail.com 2Value Added Innovative Seafoods, Halifax, NS, Canada – colin@ innovativeseafoods.com Background Information ABCC (Associação Brasileira de Criadores de Camarão). 2003. Agregação de valor. Revista da ABCC, Recife, ano 5, n. 2, p.26-27. ABCC (Associação Brasileira de Criadores de Camarão). 2003. Mercados e marketing de Produtos de camarão com Valor Agregado – Uma Perspectiva Global. Recife: 101p. Armstrong, G. A. 2000. Sous vide products. In D. Kilcast and P. Subramaniam, editors. The stability and shelf-life of food. Woodhead Publishing Limited and CRC Press LLC, Cambridge England. Béné, C., M. Cadren and F. Lantz. 2000. Impact of cultured shrimp industry on wild shrimp fisheries: analysis of price determination mechanisms and market dynamics. Agricultural Economics 23: 55-68. Betts, G.D. 1992. The Microbiological Safety of Sous Vide Processing. Chipping Campden, Campden and Chorleywood Food and Drink Association, Technical Manual No. 39. Creed, P.G. 1998. Sensory and nutritional aspects of sous vide processed foods. Pages 57–88 In S. Ghazala, editor. Sous Vide and Cook–Chill Processing for the Food Industry. Aspen Publishers, Gaithersburg, MD USA. FAO (Food and Agriculture Organization of the United Nations). The State of World Fisheries and Aquaculture 2010. FAO Fisheries and Aquaculture Department, Rome, Italy. Gonçalves, A.A. and P.A. Gomes. 2008. Desenvolvimento de um produto de valor agregado: camarão empanado corte butterfly. Revista Brasileira de Engenharia de Pesca 3(1): 62-75. Lima, S. L., R.T. Donizetti and M. Costa. 2006. 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Pages 563-575 In Nollet, L.M.L (Editor), Boylston, T. (Associate Editor), Chen, F. (Associate Editor), Coggins, P.C. (Associate Editor), Gloria, M.B. (Associate Editor), Hyldig, G. (Associate Editor), Kerth, C.R. (Associate Editor), McKee, L.H. (Associate Editor), Hui, Y. H. (Associate Editor), Handbook of meat, poultry and seafood quality. Blackwell Publishing, Ames, Iowa, USA. Yanar, Y. and M. Celik. 2006. Seasonal amino acid profiles and mineral contents of green tiger shrimp (Penaeus semisulcatus De Haan, 1844) and speckled shrimp (Metapenaeus monoceros Fabricus, 1789) from the Eastern Mediterranean. Food Chemistry 94: 33–36. (Continued from page 52) Value-Added Products
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