buy fresh fish or smoked! Your superstore press the lemon!
Or how the supermarkets are increasing their margins at the expense of the quality of seafood, fish and shellfish ...
At the time of renegotiation of contracts of sale with major retailers, processors, wholesalers, distributors and other preparers of fish are caught. Upstream, the commodity prices soar. Downstream, the GMS under the guise of defending the purchasing power refuse to pass on higher world prices for several months hitting the fish as well as crustaceans and shellfish ...
Results: A decrease in the quality of products on the market!
The market for aquatic products is huge in France. According to a study on the INSEE meals at home, fish consumption on the increase represented 16.9% of food expenditure in 2006 against 8.3% in 1960. ... As for the consumption of fresh beef purchased, it has decreased over the years to represent 24% of the budget in 2006 against 37% in 1960. Read: Fish rides the wave of the French household consumption .
In 2009, household spending on fish and seafood (meal at home) are estimated at 6.5 billion euros FranceAgriMer (The the Insee estimated that more than 10 billion euros 2006). Products fresh and chilled catering represent two thirds of purchases, 36% and 29%. For their purchases, French households are first in the supermarkets that have captured so from the "Shark." Households to buy 53% fresh and 92% of the products' caterers-chilled "as smoked salmon, surimi, spreadable ...
The fresh market (and alive) and refrigerated deli products is of paramount importance for MSG (1). The actors in the fishing industry must adapt to new economic and quality of products is the cost!
Some examples of adaptation
- Water sold at the price of smoked salmon!
- Nuts Saint-Jacques fresh for days!
- Fresh fish of more than two weeks
Water sold at the price of smoked salmon!
"You still have to know that today many products that we consume are manufactured in Eastern Europe for issues of cost of production (eg smoked salmon 1st prize in AXXXX, manufactured in Poland and this product is very profitable in terms of manpower but he also gets a triple injection, that is to say that one stings the salmon fillets with syringes to inject water and salt three times to sell water to the price of salmon! ).
Examples like this I have to shovel. The worst is that these sales are the biggest releases in stores and also larger margin. You still need to know that some retailers are asking manufacturers to lower their quality products to compensate for the increase in materials and keep them comfortable margin (also have shareholders buttocks!) ... Source: Letter from a specialist of Agro Food (The Post)
Salting with dry salt or salt injection?
The Saumonerie Granvillaise explains the difference between the two products:
- Salting with dry salt, the traditional and ancestral salting. It consists in spreading of sea salt on the fish and wait until it penetrates. It takes several hours depending on the size of the fish, its fat content and temperature of curing. This is where my expertise and my knowledge of different fish! The penetration of salt inside cells of the fish is done by osmosis. This means that in exchange there is water dripping from the fish. We lose about 5% of weight!
- Salting injection is used in industry and involves injecting salt water with needles or pressure inside the fish. It's almost instant! Interest in the industry, is that instead of losing weight, and therefore money, he wins! When it puts the cost of priority matter! For cons, the fish having more water will dilute the taste and texture much softer. And that's a big difference! Source: Saumonerie Granvillaise
Nuts Saint-Jacques fresh several days
Society Nantes BIOCEAN has developed bio-preservation, a natural conservation products fresh seafood. The method involves spraying the surface of the nut St. Jacques freshly shelled a lactic acid that is, developing during storage, delaying the onset of spoilage bacteria. The nuts can be stored and handled better and the qualities of texture and taste are preserved .... "They keep throughout their life characteristics of fresh nuts. The lactic acid bacteria used is allowed for the preservation of marine products since 2003, "said Patrick Daniel, creator of the technique with Sylvie Lorre. Source: seafood safely (Ocean Press)
Fresh fish over two weeks
In 2008, English researchers from the University of St. Jacques de Compostela were testing the BPS2 on fish turbot, monkfish and hake. This would allow natural preservative to prolong the freshness of fish up to 15 days between the time of capture and presentation at points of sale. The initial results were encouraging. Ability to maintain quality of fresh produce for 18 days. Project completion scheduled for 2010, it is likely that the turbot BPS2 is already present in the fresh fish markets! A
when BPSuper4, the curator of fresh fish over a month? All these adaptations
who claim all natural (what more natural than salt water!) Will enable products caught at odds anchored on traditional outlets of the French fishing inshore for increasing the duration of the freshness of allows the fish importing industry to position themselves as niche carriers are very fresh fish, live shellfish and crustaceans, and marine products "Catering-chilled." See for example the site: Interpral Ulysses (Alliance Group)
FAVRELIERE
Philippe (1) According to the latest information FranceAgriMer, fresh products are down slightly for the year 2010 while the frozen and retains benefited from the economic crisis ....
Other articles:
- FAO. Committee of Fisheries: The soaring price of fish too!
- Seafood: The value added is selling fresh, whole lobster
- of Biscay, the mark of a fresh peach
- local fish riding the wave of the French household consumption .
- In France, consumption of fresh fish does not know the crisis (despite a slight decline in 2010)
- The global fish trade resumed its rights
- With Carrefour, sustainable fishing positive!
- Scams: Beware! Fish suspected!
- Sushi: In Japan, the fishmonger cut the fish's tail
Press Review
The February 17, 2011
Fish: a price increase soon? (AFP)
The fish industry, which represents some 50 companies and 8,000 jobs, calls for sharp increases in prices to distributors, who refuse to save their clients, according to a statement released Wednesday by the ADEPALE (Association of processed food companies). This association unites the business of processing fish or manufacturers of canned fish, semi-preserved anchovies, surimi, salmon and smoked trout, shrimp, cooked and prepared foods from the sea These manufacturers represent a combined turnover of 2 billion euros. According to Vincent trowel, Managing Director of ADEPALE, the industry has suffered both a supply of fish becoming smaller and a strong growth in demand from consumers.
industrialists, who must wear the end of February their annual negotiations with distributors, calling for increases in "double digits" for their products, while the "two major retailers have announced that they would limit increases in food to 2% "argues ADEPALE.
For manufacturers, we must pass on rising raw material prices in the price paid by distributors. And include an increase of 65% of surimi in a year, 25% of salmon, tuna 50% and 30% of shrimp. According to Mr Trowel, ADEPALE launches "a cry of alarm" distributors, so they do not take "the price resilient" to "breaking point". "In doing so, the whole territorial economy of our country and its network of SMEs that could sink," warns the association.
ADEPALE is the Association of Businesses processed foodstuffs.
With more than 200 companies in the food, ADEPALE represents a major consolidation in the sector, leading industrial sector in France. The products manufactured by these companies relate to agricultural products and aquatic products. Of which: and their great variety, are present in everyday consumer:
- and semi-preserved canned foods, fresh deli products
- ,
- salmon and trout smoked
- surimi, shrimp and shellfish
- cooked, dehydrated products
- ... For more information about ADEPALE, click Here
=================
Rising rates also stuck to the salmon (LSA)
While recent weeks to conclude the negotiations trade are the subject of heated debate between the distribution and industrialists who seek the arbitration of government, Gilles Charpentier, President of Meralliance shows that the problem also affects the smoked salmon. "We face a paradox, smoked salmon sales increased by 10% in supermarkets, we are about quality products with low initial price, but selling prices for consumption do not change when matter former has increased by 43% in two years! It's totally unacceptable for companies like mine. " He attributed the attitude of the GMS on the LME "whose goal is to restore purchasing power and limiting inflation, This has been a success, but now want a zero inflation is not going to allow enterprises to take a very long time, many jobs will be cut in France. "It indicates that the rate hikes have been fully accepted by retailers he UK as customers. He notes that France is champion of Europe for the increase in consumption, but it also holds the sad record of unemployment. "Theoretically, we should get rate increases of about 23% to offset higher raw material prices. However, the distribution does only 2 to 3%. Meralliance boss is also the chairman of the FEEF, which represents hundreds of small regional brands manufacturer or private label ....
=================
The soaring prices of raw materials (Les Echos)
salmon, surimi, shrimp ... These commodity cost increasingly expensive for the food groups that specialize in processing.
The verdict is final. Prices of almost all seafood consumed the most in France are soaring. According to French Customs, between August 2009 and August 2010, prices of surimi-base increased 65% and salmon fresh whole 33%. For yellowfin tuna, the increase reaches 52% when she is around 21% for shrimp. "It's not over, evokes Hervé Lucien-Brun, a consultant specializing in shrimp. Shrimp production quality called "cooking" is in free fall, either due to disease or due to natural disasters. The origin Ecuador, still available, is particularly coveted by buyers worldwide. However, it becomes more profitable for producers to sell Ecuadorian shrimp tails to the Chinese and Americans as the sole Europeans. "
In conclusion, to obtain the material first shrimp cookers French are obliged to pay the price. Same smokers, canners or manufacturers of surimi. "The replacement with new species is very difficult," explains Jean-Sebastien Tamisier, Group Director of surimi from Fleury Michon. For species that are derived from aquaculture, they are still too expensive to be integrated into an industrial process. "Increased structural
- If it is possible, changing a supply zone does not provide a suitable response. "This can result in significant customs fees due to the release of the framework of defined prime rate ", refers in a statement the Association of Enterprises of processed foodstuffs. Then, the entry into force on 1 January 2010 in the EU certification scheme catches may influence the supply chain. Administrative procedures for exporting countries are heavy. Therefore, "some countries prefer to sell to Americans or Europeans rather than Chinese," says Odile Texier, President of SNCE, National Foreign Trade of frozen and frozen. The concern of industry is profound. Rising prices is structural: the exploitation stocks, better managed, leads logically lower production, while world demand continues to increase. However, it becomes increasingly difficult for processors to absorb the shock. "The prices of our other inputs are also increasing," says Jean-François Hug, CEO of .... the cannery Chancerelle
==================
industry presents the invoice (LSA)
September 2010 - The One after another, manufacturers of consumer demand increases tariff for 2011. They justified by the conjunction of several factors such as the recent increase in commodity prices and two years of stable or declining.
finish the lull! After the fever pitch in 2008 prices, the commodity front was quiet. But to hear the manufacturers of PGC, but also some non-food products (paints and glues) is completed. Whether drought in Russia, which has sealed the wheat harvest, a new agreement on the price of milk or oil changes, several factors collide and encourage manufacturers to announce an inevitable impact on their rates.
Advanced Threats - This eternal game of negotiations is not new, but manufacturers took the floor earlier and stronger than usual. Thus, Findus France is not pull his punches, few days ago, announcing an average increase of 15% of its tariffs on products made from fish from 1 January because of the scarcity of resources Marines! The industrial advance a simple equation: the price of fish has exploded in one year (+ 87% off the blind man's place, up 21% on cod). Given a material cost is very important, "the rise of Contents first represents € 4.5 million gross margin lost in 2010 and € 9.6 million in 2011 if we do not increase in 2011, "says Matthew flaps, CEO of Findus France. The goal is for the manufacturer, not to degrade its accounts and pay the proceeds to its fair value. "In 2008, we had passed rate increases, says Matthew flaps. But not in 2009 or 2010. In the food companies feel more in position to pass on incremental changes that had been declining, according to Anya, who advances to a fall in producer prices (output plant) of 8.2% in 2009.
All sectors ....
Wikipedia Photo: Smoked Salmon Pacific
0 comments:
Post a Comment