The fisheries value chain refers to all the activities and services – from fish capture, processing, wholesale and finally, retail. Each species from each boat, will have a specific value chain depending on the production method, the qualities of the product (including the size), the marketing channels established and the “middle-men” involved.
Some fish will be sold fresh, directly in the local community; other products may be traded, stored, processed and shipped to consumers the other side of the world.
The small-scale fisheries sector, in particular, faces a series of challenges ranging from the irregular nature – and sometimes small volumes – of fish landed by smaller operators, the limited shelf life of seafood and high demand for a narrow range of species.
Furthermore, food loss and food waste occurs at all levels of the fisheries value chain. Understanding why and identifying where food loss and waste happens is crucial in arming decision makers with information that can reduce and prevent it. Reducing food loss and waste is important when considering the investment in the infrastructure for each fish species.
