Supporting the Sustainable Growth of EU Aquaculture: Understanding Global Business-to-Business Seafood Trade and Circular Economy Strategies
The Green Aquaculture Intensification in Europe (GAIN) project is designed to support the sustainable growth of European aquaculture and consists of an international consortium with a wide range of complementary expertise and a well-blended mix of research institutes and industrial partners (GAIN, 2021). Together we are working towards research and innovation that supports sustainable production, while enhancing competitiveness of the European aquaculture industry. Regarding competitiveness, we have studied the way seafood is traded (business-to-business) to get a better understanding of the messaging and values associated with seafood products in the different production and consuming regions around the globe. Additionally, we have explored the nutritional value of aquaculture processing by-products, which shows potential to increase the food, feed and economic output of the industry. Both studies have been published and we are happy to provide a brief introduction into the key findings.
Global Business-to-Business Seafood Trade
In collaboration with our European, American and Chinese partners, we have been researching the way seafood is advertised at international seafood shows to get a better understanding of signaling of perceptions and values around seafood products (Malcorps et al., 2021a). More specifically, we investigated which logos, certifications, and claims were presented at the exhibitor booths within five seafood trade shows in China, Europe, and the USA (Figure 1). The results indicate a difference in the way seafood is advertised. Messaging at the Chinese shows had less of an emphasis on sustainability compared to that in Europe and the USA, but placed a greater emphasis on food safety and quality than on environmental concerns. These findings suggest cultural differences in the way seafood production and consumption is communicated through B2B messaging. A better understanding of the diversity in demands across the different markets could enable the European aquaculture industry to better communicate product characteristics such as sustainability between producers, traders, and consumers.
Figure 1: Observing exhibitor booths at seafood expo in Brussels together with our Italian colleague Silvia Maiolo
Aquaculture processing by-products
The Norwegian salmon aquaculture industry is an example where full processing takes place and most processing by-products are utilised, but there is still potential to increase volumes and value addition. Nevertheless, mixing is still a common practice which dilute the nutritional strength of the individual by-products. Additionally, by-products from other species farmed in Europe, such as common carp, European seabass, gilthead seabream and turbot, are often discarded at the processing or household level. An insight in the nutritional value of the individual by-products could create processing and utilization incentives, which could enable the aquaculture industry to diversify its products, while using marine resources more efficiently. A laboratory analysis provided insight in the nutritional content of the by-products of five important finfish species farmed in Europe to inform on best utilisation strategies (Figure 2). Our results (Malcorps et al., 2021b) indicate a substantially higher total flesh yield (64–77%) can be achieved if fully processed, compared to fillet only (30–56%). We found that heads, frames, trimmings and skin from Atlantic salmon, European seabass, gilthead seabream and turbot frames showed medium to high edible yields, medium to high lipid, and medium to high EPA and DHA content, indicating significant potential for direct use in human food. Other by-products which are unattractive for use in food directly such as viscera, could be directed to animal feed. Skin showed interesting nutritional values, but has more potential in non-food applications, such as the fashion, cosmetic and pharmaceutical industries. Utilizing these by-products could increase the aquaculture output in terms of volume and value without using more resources, showing a perfect example of eco-intensification.
Figure 2: Analysing fish by-products in the lab.
References:
GAIN (2021). Green Aquaculture Intensification (GAIN) in Europe [Online]. Available: https://cordis.europa.eu/project/id/773330 [Accessed 23 October 2021].
Malcorps, W., Newton, R.W., Maiolo, S., Eltholth, M., Zhu, C., Zhang, W., et al. (2021a). Global Seafood Trade: Insights in Sustainability Messaging and Claims of the Major Producing and Consuming Regions. Sustainability 13(21), 11720. doi: https://doi.org/10.3390/su132111720.
Malcorps, W., Newton, R.W., Sprague, M., Glencross, B.D., and Little, D.C. (2021b). Nutritional Characterisation of European Aquaculture Processing By-Products to Facilitate Strategic Utilisation. Frontiers in Sustainable Food Systems 5. doi: https://doi.org/10.3389/fsufs.2021.720595.