WWW.WAS.ORG • WORLD AQUACULTURE • DECEMBER 2016 67 products to be more important than price. These characteristics are typically attributed to locally raised, small-scale products due to their close proximity and increased care in handling and selection. Knowing the species, price, form, and size that restaurants prefer is valuable information for farmers starting small-scale aquaculture projects because it assists them in business planning and marketing prior to raising fish. The findings of this study were presented to 24 beginning fish farmers in the Ohio area to provide them with information about the interest in purchasing fish by restaurants. Direct marketing of aquaculture products to restaurants in Kentucky and Ohio is a possible avenue for small-scale aquaculture growers to sell their products but these farmers must cater to the preferences of restaurants to reach these markets. Identifying these opportunities to join “buy local” or other agricultural movements can give smallscale farmers an advantage over larger producers. References Bukenya, J.O., M.L. Mukiibi, J.J. Molnar and A.T. Siaway. 2007. Consumer purchasing behaviors and attitudes toward shopping at public markets. Journal of Food Distribution Research 38(2):12. Curtis, K.R. and M.W. Cowee. 2009. Direct marketing local food to chefs: chef preferences and perceived obstacles. Journal of Food Distribution Research 40(2):26-36. Dasgupta, S. and R.M. Durborow. 2009. Small-Scale Marketing of Aquaculture Products. Southern Regional Aquaculture Center. Futamura, T. 2007. Made in Kentucky: the meaning of ‘local’ food products in Kentucky’s farmers’ markets. The Japanese Journal of American Studies 18:209-227. Starr, A., A. Card, C. Benepe, G. Auld, D. Lamm, K. Smith and K. Wilken. 2003. Sustaining local agriculture barriers and opportunities to direct marketing between farms and restaurants in Colorado. Agriculture and Human Values 20(3):301-321.
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