AMERICANS WILL SPLURGE ON SUSTAINABLE SEAFOOD
Seafood is in higher demand than ever before, with 82 percent of Americans adding salmon, shrimp and tilapia to their lunch and dinner plates. However, they won't settle for just any seafood. They want to know where it's coming from and that it was sourced responsibly, according to a June 2017 Cargill Feed4Thought consumer survey.
The survey, which polled more than 1,000 U.S. residents, found that 72 percent of American consumers believe seafood is important to their health and nutrition. Eighty-eight percent of those same consumers are willing to pay more for seafood that is certified as sustainably and responsibly sourced. This especially appeals to the younger generation, with 93 percent of millennials agreeing they are willing to pay more.
"The majority of American consumers believe seafood is important to their health and nutrition, but they also want to have peace of mind as to where it came from – and that's where we can play an integral role," said Einar Wathne, president, Cargill Aqua Nutrition. "We are committed to delivering healthy seafood for future generations, and we know we must do this in a way that is responsible and meets consumer preferences."
Cargill Aqua Nutrition meets customer demand for sustainable, responsibly sourced feed Cargill Aqua Nutrition produces feed for salmon, tilapia and shrimp in 18 countries and is dedicated to tailoring feed solutions to customers' needs. It has 38 specialized aquaculture feed facilities and three dedicated innovation centers for aquaculture, which together produced 1.74 million tons of aqua feed in 2016. Cargill Aqua Nutrition provides 2.7 billion seafood meals from its salmon feed alone.
To meet customer demand for the highest standard feed, Cargill Aqua Nutrition supplies feed that meets the requirements of a number of industry certifications. Cargill facilities in Canada and Chile hold both Best Aquaculture Practices (BAP) and GLOBAL Good Aquaculture Practice (GAP) certifications. Cargill plants in Scotland and Norway are Global GAP-certified, while factories in Honduras and Nicaragua are BAP-certified. Cargill Aqua Nutrition also supplies feed which meets the requirements of the Aquaculture Stewardship Council (ASC), an organization focused on environmental and social responsibility in the farmed seafood supply chain. Cargill continues to work with ASC to develop feed standards for the future.
"It is important that the seafood industry earns consumer trust," said Avrim Lazar, convener of the Global Salmon Initiative (GSI). "That's why we work very hard to meet third party, rigorous certification standards. Consumers deserve independent assurance that the seafood they eat is sustainable and responsibly sourced."
Every year since 2010, Cargill's aqua nutrition business has also published a sustainability report, which follows the Global Reporting Initiative (GRI) standards and conveys important performance results against environmental and social indicators. The report highlights the strides Cargill Aqua Nutrition has made in sustainability and responsible sourcing.
Results from the survey were released at The Aquaculture Roundtable Series Aug. 16-17 in Bali, Indonesia, where Wathne was a keynote speaker. The survey also found:
- Out of the five seafood options given, 47 percent of Americans prefer shrimp (the majority).
- Eighty-four percent of Americans trust that their seafood is sourced in a safe and responsible way.
- Seventy percent of Americans say where and how their seafood is sourced impacts their purchase decision.
THE PROOF'S IN THE BUCKET, TAVERN OWNER SOLVES FLY PROBLEM
Over the summer, the owner and manager of The Tavern at Bayboro had a problem: Flies. Every time customers tried to eat a meal or wash it down with ice-cold beer, flies would buzz around them on the patio outside the restaurant.
Owner, Tom Herzhauser and assistant manager, Craig Kennedy, tried every method in the book to get rid of them: bleach the deck, use fans to blow the flies away, even the old penny-in-the-water-bag method; nothing worked.
Then, Herzhauser found the solution— inside a five gallon bucket.
A makeshift fly trap commonly used by fishermen, the trap included a fly bait chemical and a couple of pieces of shrimp from the Tavern’s stock of seafood.
When he set the bucket up, the results were immediate.
“I would put three pieces of shrimp down and sprinkle a little bit of that stuff right there,” Herzhauser said, pointing to the blue chemical fly bait, “It attracts them and it’s a nerve agent, so it takes them down. Another comes along and they touch one of the ones laying there, and they also become affected and go down as well. It’s kind of weird because I would see flies next to the bucket, on the ground, just spinning around upside down. It works.”
Within three weeks, the large bucket they placed on the deck had easily accumulated thousands of flies and was a quarter of the way full. When the time came to remove the bucket in the last week of July, Herzhauser estimates that the bucket held around 100,000 dead flies.
THE OBSERVATION DECK: THINGS THAT MAKE YOU GO HMMM...
Have you ever had an encounter or situation that left you scratching your head? Something that made you cringe or chuckle? Since I started writing The Observation Deck, I’ve been taking notes, chronicling moments that are amusing, puzzling and sometimes, a little annoying.
1) Menus that read like a J. Peterman catalog. I first noticed this trend in Asheville, North Carolina. We spent more time reading descriptions and Googling ingredients and geographic regions than we did eating. Responsible and transparent food sourcing is an admirable practice that has become trendy. Even Five Guys displays the name of the farm the potatoes were sourced from for their fries on that day. But go overboard, and it becomes pretentious or like a sales pitch. The wait staff at the latter will remind diners their locally sourced, artisanal condiments are available for purchase. No thanks; we like Grey Poupon.
2) Fish market faux pas. There is a fallacy that all wild-caught is superior to farm-raised seafood. That might hold true for some species but not all. Farm-raised oysters are delicious and good for the environment. Still, vendors know wild is a buzzword, so they label anything that isn’t farm-raised wild even if it can’t be anything but: like swordfish. Can you imagine what a swordfish farm would look like? It all seemed like overkill until I heard a woman at a local market ask if the swordfish in the case, was in fact, wild-caught.
LANDRY'S PAYING $57 M FOR RESTAURANT, SEAFOOD CHAIN
Golden Nugget owner Landry’s will pay $57 million for a restaurant and its old seafood chain.
Landry’s won Joe’s Crab Shack and Brick House Tap and Tavern in an auction held earlier this month.
Landry’s bid, the highest or best offer among four bidders, was approved Thursday by a court, according to court documents filed in U.S. Bankruptcy Court in the Southern District of Texas, Houston Division.
U.S. Bankruptcy Judge David Jones approved the deal, which is expected to close near the end of the month.
Joe’s and Brick House owner Ignite Restaurant Group filed for Chapter 11 bankruptcy in June.
Landry’s plans to turn shuttered locations into its namesake restaurant or try to revive the Joe’s brand, according to a statement Wednesday.
Landry’s had sold the majority of its Joe’s restaurants in 2006 to a private equity group. The group paid Landry’s $192 million.
Landry’s will consider selling the Brick House chain, according to the statement.
CANNED SEAFOOD MARKET IS EXPECTED TO GROW AT A CAGR OF 4.29% WITH GROWTH PROSPECTS IN E-COMMERCE PROJECTION TILL 2021
A new research document with title ‘Global Canned Seafood Market 2017-2021’ covering detailed analysis, Competitive landscape, forecast, and strategies. The study covers geographic analysis that includes regions like Americas, APAC, EMEA and important players/vendors such as Labeyrie Fine Foods, Mogster Group, Princes Group, Sajo Industries, Tassal The report will help user gain market insights, future trends and growth prospects for forecast period of 2017-22.