Professional Documents
Culture Documents
DEL PERICO
(CORYPHAENA HIPPURUS)
57,153
53,359
49,473
43,688
60,000
50,000
40,000
30,000
28,025
20,409
35,651 37,078
35,333
33,755
31,456
55,830
52,315
42,347
29,787
20,000
10,000
1,558
2,084
11,160
1 Instituto del Mar del Peru (IMARPE) Biologia y Pesqueria del Perico Callao 2008 Amado
Solano-Sare, Alvaro Trasierra -Aguilar
Total CHD
33,755
35,333
49,473
perico
57,153
53,359
43,688
42,347
55,830
2006
2007
2008
2009
2010
2011
2012
2013
1,087,920
1,092,670
1,196,433
1,043,549
890,681
1,253,153
1,104,757
1,182,874
Anchoveta; 18%
Varias especies; 32%
Jurel; 14%
Bonito; 7%
Perico; 10%
Merluza; 10% Caballa; 10%
38,424
40,000
37,278
35,000
28,965
30,000
36,608
32,288
27,232
24,919
25,000
20,654
Congelado
19,667
20,000
18,591
Enlatado
Fresco
15,000
20,828
19,097
Curado24,983
10,483
10,000
3,437
5,000
1,467
91
10,283
0
1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
1997
1998
1999
Total
1,558
20,409
2,084
91
742
542
1,467
-
19,667
-
1,540
2
-
Congelado
Fresco
Enlatado
Curado
2000
2001
2002
2003
2004
2005
2006
2007
2008
49,473
17,032
32,288
-
Curado
378
319
452
336
131
153
UTILIZACION
Total
Congelado
Fresco
Enlatado
Curado
2009
2010
2011
2012
2013
2014
52,315
24,983
27,232
100
Exportaciones de perico
Grafico N Exportaciones de Perico en volumenTMB :2003-2014
16000
13,857
14000
12,589
11,419 11,451
12000
10000
8000
6,757
7,681 7,321
10,899
8,404
10,414
5,328
6000
4,695
4000
2000
0
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
75,413,917
80,000,000
70,000,000
66,286,143
73,302,074
62,171,705
60,000,000
46,607,775
46,039,638
50,000,000
40,000,000
30,000,000
20,000,000
14,037,520
26,609,852
19,458,105
29,724,254
21,415,013
10,000,000
0
2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
EXPORTACIONES
Sin embargo, no todos los recursos pesqueros destinados para el consumo
humano directo son consumidos internamente puesto que existe una
importante actividad exportadora (de cerca de US$ 600 millones anuales)
principalmente en el envo de crustceos y moluscos congelados (destacando
la Pota congelada) y las conservas (de Pota y diversos pescados), las mismas
que conjuntamente representan casi el 75% del total de exportaciones
pesqueras para consumo humano directo
80,000,000
72,010,264
70,000,000
60,000,000
46,039,971
50,000,000
42,298,503
40,000,000
36,166,773
27,595,963 33,717,583
24,388,869
30,000,000
20,000,000
10,000,000
2,800,192
19,473,032
14,043,138
8,265,810 14,241,685
1,577,424
1,167,232 7,436,503
0
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
7,131,004
7,000,000
6,011,105
6,000,000
5,286,748
5,000,000
4,000,000
3,000,000
5,581,660
5,051,862
5,017,062
4,166,894
4,452,125
3,020,281
2,240,562
2,131,265
2,958,255
2,000,000
800,294
746,265
1,000,000
464,891
0
200020012002200320042005200620072008200920102011201220132014
160,000,000
140,000,000
120,000,000
100,000,000
80,000,000
60,000,000
40,000,000
20,000,000
0
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
Peru
Ecuador
10,107.78
10000
8,423.85
8000
8,247.67
7,151.35
5,478.03
5,593.74
4,673.27
4,649.61
3,878.36
5,219.84
4,814.22
6000
3,498.95
4000
3,319.03
2,113.76
2000
2,510.76
0
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
evidentes dentro de cada pas, ya que el consumo suele ser mayor en las
zonas costeras.
South Pacific expands in MAP amid vertical integration push in South America, Asia
US firm exits fresh fish business amid plans for Indonesia subsidiary expansion
Southern Fisheries, a major US supplier of mahi mahi, has seen imports from Ecuador,
Peru and Guatemala go down by 30-40% so far this year, the company's president
Domingo Moreira told Undercurrent News.
The company, which imported from 10-12 million of pounds whole fish equivalent last
year, estimates mahi mahi landings down 20% year-on-year this season, as it sees
already moderate shortages of raw material.
Slow catching is being caused by changes in sea water temperatures, creating
challenges for availability, Moreira said.
"Fishing in November was slow, there were some landings in December, but the
season ended two weeks earlier than usual this year, on Jan 20-25, when it usually
runs until mid-February," he said.
A major Ecuadorian mahi mahi processor estimated landings in Ecuador are down
50% year-on-year, as the country has run out of stock, he said.
"Prices of raw material caught by the artisanal fleet have gone up 28%. All of this is
sent fresh by air freight shipments, as with this price value is impossible to make
portions," the Ecuadorian source said.
"Several [Ecuadorian] companies have failed to fulfill their commitments in a volume
from 600,000 to 800,000 pounds," he said.
A Peruvian supplier said mahi mahi landings in Peru were down 30% over a year ago.
"There is stock, but not much. Peruvian producers don't tend to hold mahi mahi stock,
since almost everything is pre-sold or is being packed and sold," this supplier told
Undercurrent.
US buyers are now in "wait and see" mode, and upward prices for mahi mahi have not
been reflected in the US market yet, since prices are roughly at the same level as last
year, Moreira said.
"[We have not] seen rocketing prices yet, but it's a matter of time. So far, portions of 68oz are sold at $5.60-70 per pound [FOB Miami]," Moreira said.
"I think prices can reach $6.25 per pound by May this year, when buyers realize there
will be a shortage of volumes, since stocks in Latin America are now almost gone," he
said.
Mahi mahi prices could reach record levels of almost $8 per pound seen three years
ago, Moreira said.
"I don't think [upward prices] in the market are good for the industry, since at these
prices [mahi mahi] could be withdrawn from restaurants' menus."
The Ecuadorian processor said the market will see the impact of the lack of
Ecuadorian and Peruvian mahi mahi in the short term.
"During this season and the previous one [US buyers] delayed their decision to buy,
thinking that Peruvian prices would go down, but this is not happening, since mahi
mahi has become a good options for the domestic market," said this supplier.
Also expected to impact prices is the fact that this year has seen a short supply of
large sizes -- 15-20 kilos whole fish -- in particular from Peru.
Instead, this year's landings have been dominated by small and mid sizes of mahi mahi
(5-10kg and 10-15kg, respectively), which are used to make fillets, Moreira said.
At this year's Global Seafood Market Conference held in Las Vegas, Nevada, from
where Undercurrent reported live, a panelist showed the 2013-14 mahi mahi season
was stable, with US imports from Latin America up by 4.7m pounds from the season
that hit bottom and pushed prices up to record levels (see image below).
US imports from Ecuador and Peru in the 2013-14 season, however, were down by
3.6m pounds when compared to the previous season (see image below).
Source: IRI
GULFOOD
http://www.gulfood.com/page.cfm
DUBAI, EMIRATOS ARABES UNIDOS
08/02/2015 - 12/02/2015
Agro y agroindustria
Pesca
FOODEX JAPAN
http://www3.jma.or.jp/foodex/en/
MAKUHARI, JAPON
03/03/2015 - 06/03/2015
FOODEX JAPAN es apoyado por comits, cuyos miembros son los mximos
representantes de las asociaciones y las empresas relacionadas con los
alimentos y bebidas.
foodexinternational@convention.jma.or.jp
Pesca
kbutland@divcom.com
Pesca
3s@seoulseafood.com
Pesca
sales-global@seafoodexpo.com
Pesca
sales-global@seafoodexpo.com
Pesca
Polfish
http://www.polfishfair.pl
Gdansk, POLONIA
27/05/2015 - 29/05/2015
Ewa Niemczyk
ewa.niemczyk@mtgsa.com.pl
Pesca
info@seafoodbarcelona.com
Pesca
orangex@emirates.net.ae
Pesca
Conxemar
http://www.conxemar.com/v_portal/apartados/apartado.asp?te=86
Pontevedra, ESPAA
05/10/2015 - 07/10/2015
Pesca
PESCASUR
http://www.pescasur.cl/
CONCEPCION, CHILE
08/10/2015 - 09/10/2015
editec@editec.cl
Pesca
http://www.trade.gov/fta/
https://www.census.gov/foreign-trade/statistics/country/index.html
https://usatrade.census.gov/data/Perspective60/Dim/dimension.aspx
https://data.commerce.gov/
http://www.trade.gov/mas/ian/tradestatistics/index.asp
https://www.census.gov/foreigntrade/statistics/state/data/imports/ar.html
http://supermarketnews.com/search/results/mahi%20mahi
http://www.globefish.org/homepage.html
http://www.globefish.org/monthly-trade-statistics-update-april2015.html
0302695080 Mahi Mahi Fr/ch, Exc Livers Roes Fillets Etc Nesoi (kg)
0302895072 Mahi Mahi Fr/ch, Exc Livers Roes Fillets Etc Nesoi (kg)
http://www.elcomercio.com/actualidad/negocios/filete-de-dorado-mercado-estados.html
(articulo del comercio el filete de dorado tiene su Mercado en USA
La temporada de pesca de dorado est en apogeo en Manab . Este pescado de carne
blanca, escasas espinas , conocido como mahi mahi , navega frente a las costas de Ecuador
y Per a partir de noviembre.
Desde hace 20 aos, la venta de dorado en filetes y porciones empacadas al vaco es
frecuente hacia Estados Unidos (EE.UU.). Ese pas se ha convertido en el principal destino
del mahi mahi.
Una de las playas donde se desembarca el 70% de las capturas de dorado, que logra la flota
pesquera artesanal de Ecuador es Tarqui en Manta, provincia de Manab.
Desde fines de octubre hasta estos das, a las 04:00, de lunes de domingos, las lanchas de
fibra de vidrio llegan repletas de dorado. El desembarco es rpido.
Cerca de 200 estibadores llevan el dorado desde las lanchas hacia la zona de pesaje. El
trabajo es duro, pagan hasta USD 20 al da por cargar las cubetas plsticas con capacidad
para cinco o seis pescados, de entre 15 y 20 libras, comenta el estibador Mario Lucas.
Una decena de carros frigorficos, de propiedad de similar nmero de empacadoras, espera
en el filo de la playa.
Despus del pesaje, el dorado es colocado en el interior de los mdulos fros de los
automotores y es cubierto con hielo picado. Desde que se desembarca hasta su acopio en
los vehculos tipo furgn han pasado 15 minutos. Todo debe ser rpido, ya que debemos
cumplir estndares internacionales, porque es un producto que se exporta en su totalidad a
Estados Unidos, explica Fabricio Buchelli, de la empacadora Frecodefer.
Una vez que el pescado llega a la planta es ingresado a las cmaras frigorficas, donde la
temperatura ambiente es de 10 grados centgrados (bajo cero), adems es cubierto con
hielo picado.
En dos mdulos de Frescodefer, sobre 12 mesas de acero inoxidable, 50 personas, entre
hombres y mujeres, retiran la piel, quitan sus vsceras y rebanan con chuchillos los lomos
de carne blanca del dorado. Todo este proceso hay que hacerlo con cuidado, porque la
carne debe ser bien tratada. Despus de obtener -cuenta Bucheli- los filetes se congelan y
se cortan porciones de 25 centmetros con una sierra elctrica.
Una vez listos, los filetes y porciones son empacados al vaco. Luego los colocan en cajas de
cartn de 10 libras, para despus llevarlas a los contenedores refrigerados con capacidad
de 40 000 libras.
Es ah cuando el producto est listo para ser llevado a su destino por va martima.
En Frescodefer se procesaron entre noviembre y diciembre del 2011, y enero y febrero del
2012 cerca de 50 000 libras de dorado. El precio de la libra de este pescado es de USD 1 y
para la exportacin llega al USD 1,10.
Segn el Subsecretario de Recursos Pesqueros, Jimmy Martnez, el precio baj con
relacin al 2011 cuando se cotizaba cada libra de exportacin hasta en USD 1, 50. La causa
sera que el stock del 2011 en los frigorficos ubicados en Miami y Los ngeles en Estados
Unidos an no se ha terminado de vender, comenta Ronald Baque, de la empacadora
Bilbosa, ubicada en Montecristi.
Son precios razonables, esperemos que entre enero y febrero, el stock del 2011 se haya
vendido; as podr ingresar el nuevo dorado y aspiramos que los precios mejoren, opina
Baque.
Los filetes y porciones de dorado se venden a las cadenas de supermercados y restaurantes,
especialmente en la costa oeste de Estados Unidos. El dorado es utilizado por chefs para la
elaboracin de platos gourmets, que tienen mucha demanda en los restaurantes ubicados
cerca a las playas de Los ngeles, Miami y San Francisco.
La flota pesquera artesanal que se dedica a la pesca de dorado emplea a 50 000 personas y
est conformada por 486 barcos de madera y 15 000 lanchas de fibras de vidrio en todo el
pas.
Los barcos de madera funcionan como nodrizas. Pueden llevar a remolque hasta siete
lanchas de fibra de vidrio. Despus de tres das de navegacin, las lanchas, con tres
tripulantes cada una, se desprenden del barco madre y van en busca del dorado.
Manuel Santana, propietario de una lancha, asegura que entre noviembre y febrero debe
trasladarse en remolque. Mientras nos internamos en el ocano todos pasamos en el
barco, una vez que nos dispersamos para pescar dorado nos volvemos a ver quiz en tres o
cuatro das, ahora es buena la pesca, comenta Santana.
Si la pesca est cerca se pueden hacer dos viajes y eso depende de la suerte, una vez que
encuentren el cardumen de peces, dice.
Buena cotizacin
El huevo de doradoes comercializado en el mercado interno de Ecuador y se lo utiliza
mucho para la elaboracin de platos en restaurantes.
Los filetes y porciones de dorado empacados al vaco, que son exportados en fundas o en
cajas, no llevan marca. En su destino final es colocada la marca de cada comerciante que
compra en los Estados Unidos.
La piel, huesos y las vsceras son acopiados y utilizados para el procesamiento de la harina
de pescado.
Los filetes y porciones pueden ser cocidos a la parrilla, al vapor, en apanados y hasta para
ceviche. Su utilidad en la cocina es variada y tiene buen sabor a la hora de servirse.
el 70% del total del consumo. En general, si se dividen por bloques o reas geogrficas, los pases del
Mediterrneo y escandinavos son los que tienen un mayor ndice de consumo de los pases europeos;
mientras, que los pases del Centro de Europa no tienen una fuerte tradicin de comer productos
derivados de la pesca.
La tendencia de consumo de productos derivados de la pesca va en aumento, y se prev que ser a
largo plazo. Sin embargo, el incremento ser en valor y no en cantidad, esto ser por los crecientes
precios del sector.
Otro factor que llama mucho la atencin, es que cada vez ms hay una tendencia de consumir
productos nuevos derivados de la pesca, en especial aquellos de origen tropical, pues los consideran
exticos, lo cual generar a largo plazo un gran valor agregado para las empresas de Amrica.
2005
10,449
10,899
10,944
22
Francia
1,918
2,001
1,987
32
Espaa
1,625
1,722
1,573
40
Reino Unido
1,401
1,441
1,454
24
Italia
1,309
1,403
1,427
24
Alemania
1,231
1,238
1,271
15
EU 27
2010kg/persona 2005
Para mayor informacin sobre la regla de origen, refirase a Cmara de Industria o a la Asociacin
Guatemalteca de Exportadores
Canales de Distribucin:
El sector pesquero de la UE se caracteriza por conformarse por pequeos y medianos proveedores,
procesadores y distribuidores. El canal convencional (brokers, agentes, importadores grandes) no se
encuentra en este esquema, generalmente por dos condiciones bsicas: los estrictos controles del
sector, que ha generado una estrecha relacin entre los proveedores y los comercializadores al detalle.
Importadores:
Estos compran y venden productos pesqueros, generalmente a las industrias procesadores, mltiples
detallistas, mayoristas y re-exportadores. Muchas veces, los importadores se encargan de
procedimientos y formalidades para obtener los productos. Estas empresas ya han creado conexiones
y alianzas con los proveedores, lo cual haces que pueda aconsejar a sus clientes sobre la calidad,
requerimientos, e incluso preferencias del mercado, empaque y forma de procesamiento.
Los Agentes:
Estos son intermediarios, quienes han establecido contacto entre el exportador y el importador; y por
lo tanto facilita el proceso de compra-venta. Generalmente no compran la mercanca para si mismos.
Los agentes trabajan por comisin la cual oscila entre el 2 al 5% del precio de compra. Los Agentes
estn
bien
informados
sobre
tendencias
del
mercado,
precios,
usuarios,
etc.
Canales
de
Distribucin
para
Productos
Pesqueros
En muchos pases de la UE, el rol del Agente esta cambiando, pues ahora, es mucho ms fcil que el
comprador pueda comunicarse directamente con el vendedor.
USD/ Libra
Precion
Tamao
Precentacion
Min
5 oz
Porciones
3,45
6 oz
Porciones
3,85
8 oz
Porciones
4,15
10 oz
Porciones
4,3
http://www.export.com.gt
http://www.conservasdepescados.com/:
hidrobiolgico.
http://www.infopesca.org/index2.htm:
Amrica Latina
http://www.fao.org/fishery/statistics/:
http://www.intrafish.no/global/:
http://www.fis.com/:
http://www.globefish.org/:
www.oldepesca.org:
www.interatun.com:
www.ecopacifico.org:
www.bolognafiera.it
http://www.acui.es/
http://www.fishinternational.com/
El mahi mahi est presente en el men de muchos restaurantes de segmento alto. Sin embargo, el precio del
mahi mahi en Estados Unidos est por debajo de lo que esperan los pases proveedores, lo cual genera
menos oferta.
With a South American season that started late and ended early, those dealing in mahimahi
were up against the age-old problem of supply not keeping up with demand as the season
wound down in March.
As a result, most suppliers had to reallocate what they did get to satisfy their customer base.
Mike Walsh, VP at Orca Bay Seafoods in Renton, Wash., says a price dispute between the
fishermen and processors resulted in the late start to the season in the waters off Ecuador
and Peru.
The boats always want more than the plants want to give, says Walsh. He notes that the
fishermen, who received $2 a pound two to three years ago, but just $1.50 a pound last
year, were holding out for the higher price. They settled somewhere in the middle, he
says.
Mahimahi is the third-best selling species for Orca Bay, which buys about 100 containers a
year. The fish, also called dorado or dolphinfish, has the sweet, mild taste and flaky texture
that appeals to even fussy seafood eaters, which makes it a mainstream item on many
menus.
Don Kelley, procurement manager for Western Edge Seafood in Washington, Pa., says
mahimahi appeals because it fits a niche for white-tablecloth restaurants as a valued fish
that comes in at under $10 a pound.
The fresh fish supply chain needs products under $10 that are higher-valued marine fish,
he says. Pollock and tilapia have their markets, points out Kelley, but mahimahi competes
more with tuna and scallops, both of which are above mahimahis price threshold.
Like Walsh, Kelley says fresh mahimahi from South America has been harder to come by.
Supply shortages were created when fishermen turned to other species when they couldnt
get the price they wanted.
The materials just dry up faster, he states. Wherever they are in the processing, when the
supply runs out they are finished even if the orders arent filled. Western Edge received
only 80 to 90 percent of what it ordered, forcing a reallocation of supplies among its
customers.
South America is the primary source for fresh mahimahi, with Ecuador and Peru providing
16.5 million pounds and 11.1 million pounds of U.S. imports in 2013. The United States
imported a total of more than 48 million pounds of both fresh and frozen mahimahi last
year.
Asian alternatives
An alternative to South America for mahi is Vietnam, says Kelley, which produces only
frozen fish that are smaller than South American product. The fresh wholesaler has to have
a large, fresh, H&G fish that is caught on a shorter-trip vessel, explains Kelley. Frozen
product moves through a different supply chain.
In 2013, U.S. imports of frozen mahimahi from Vietnam totaled 612,000 pounds. Although
Asia has presented some quality problems previously, there is a new level of sophistication
among Vietnamese producers with higher expectations for quality than in the past, he
says.
Taiwan is another outlet, says Walsh, but the product is skin-on vs. skinless and comes in
50-pound packs.
We have several retailers that wont take Taiwanese fish, says Walsh, who adds that Orca
Bay does third-party testing so customers can ensure they are getting the product they
agreed to buy.
South American producers are also seeking sustainability credentials for their fisheries in
the form of a fishery improvement project (FIP); there is one for Ecuadoran mahimahi. In
lieu of [Marine Stewardship Council], people will look for a FIP, says Walsh.
The Taiwanese fishery has no such project or MSC certification underway, but if it wants to
remain a player in the market, Walsh predicts it will have to move in that direction.
In addition to supply challenges, dealing with decomposition is the other big issue with
mahimahi, which is a scombrotoxin-forming species if handled or stored improperly. The
Food and Drug Administration has been looking more closely at product and rejections. A
container can be rejected if two of 18 samples show decomposition, adds Walsh.
The problem often originates in the receiving process when plants get the fish, he says, so
Orca Bay has brought on retired FDA sensory expert Jim Barnett to work with the plants to
help them recognize the issue before the fish are processed.
Last year it was more of a problem in South America, he says, but prior to that it was an
issue with product from Taiwan.
After a couple of rejections, a company can end up on an automatic detention list that
requires closer inspections and the need for a HACCP plan that spells out corrective
actions.
Investing in value-added
Don Riffle, executive VP of sales and marketing for Clear Springs Foods, a producer of
value-added retail mahimahi items in Buhl, Idaho, refers to mahi as a nice part of our
product line and a consistent performer for us.
Riffle says sales from September through March increased by a nice percentage, and
helped cement the decision to introduce a new product this year.
Clear Springs already offered a macadamia coconut crusted mahi product, which sells well,
and a Jamaican version. The latter, says Riffle, is still in the line, but hasnt shown the
same growth, so thats why we came up with another formula.
The newest mahi product being rolled out is crunchy potato crusted.
Clear Springs sources its mahimahi from Ecuador, says Riffle, and so they have seen the
supply issues and price increases, which do influence product sales.
As both a wholesaler and a retailer, Chris Arseneault, owner of Seafood@West Main in
Charlottesville, Va., deals in mahimahi a couple of ways. On the wholesale side, he carries
the product more regularly, supplying 4- to 6-ounce portions to little taco places that use
mahi as a selling point.
Within his retail store, mahimahi isnt a staple, but rather appears when he gets a strong
recommendation on it from a trusted supplier. Arseneault recently featured mahi from Costa
Rica at $14.95 a pound.
It appeals to customers who want something more flavorful than the typical mild white fish,
he says, but are looking at a value that puts it at a price point below tuna.
He carries mahimahi most frequently in the summer, when he tries to get fresh product
from the Gulf or East Coast.
Western Edges Kelley says the market for mahimahi is strengthening in the United States,
though not significantly. Its staying power, he says, will be determined on the ability of the
current inventory to meet demand until the next production cycle.
The fishery is also impacted by the La Nia and El Nio cycles, he adds, so it could get
tighter or more abundant, depending on how those weather-related phenomena play out.
Its an interesting species, he sums up.
http://www.st.nmfs.noaa.gov/commercial-fisheries/index
http://www.census.gov/compendia/statab/cats/forestry_fishing_and_mi
ning/fisheries_aquaculture.html
http://aseanseafood.asia/ca339-n28816-global-finfish-and-musselproduction-data-and-analysis.htm
https://usatrade.census.gov/index.php
http://tpis7.ita.doc.gov/TPIS_GREPORTS/tpis_ustopctys1.aspx
0302695080 Mahi Mahi Fr/ch, Exc Livers Roes Fillets Etc Nesoi (kg)
0302895072 Mahi Mahi Fr/ch, Exc Livers Roes Fillets Etc Nesoi (kg)