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MAD COWS?

MAD COWS?. NOT IN THE SEA. There are no mad cows in the sea. But fisheries products must be marketed : With s afety With quality control With traceability. TRACEABILITY OF FISHERIES PRODUCTS. O. Fisheries P roduction : c haracteristics what makes it d ifferent.

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MAD COWS?

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  1. MAD COWS? NOT IN THE SEA

  2. There are no mad cows in the sea But fisheries products must be marketed : • With safety • With quality control • With traceability

  3. TRACEABILITY OF FISHERIES PRODUCTS O

  4. Fisheries Production: characteristics what makes it different • Two fields of activity: • Extractive fishery • Aquaculture • Great diversity of commercial species

  5. Evolution of production in the World

  6. Development of global fisheries market • Increase: number of species and volume. • Production: 130 million tons / 29% aquaculture. • 90% of marketed products: handled, processed, transformed. • EU markets 1000 different species. • USA market 700 species. • And Spain approximately 800…

  7. Shadow of a doubt Although Europeisa food safety zone, we encountered: • “mad cows” • dioxines • anisakis • avian influenza…

  8. The consumer • Security: supply and sanitary conditions • Easy preparation • New products and presentations • Information • Environmental impact • Animal health and welfare • QUALITY

  9. Quality criteria • Food safety • Organoleptic features • Classification • Nutritional quality • Quality brands • Consumer preference • Production respecting the environment • Quality assurance: ISO and HACCP • Price

  10. EU LEGISLATION SOURCES 1.- Minimum compulsory sanitary conditions FOOD SAFETY 2.- Minumum commercial conditions COMMON MARKETORGANIZATION

  11. Newnormativefor food products • Regulation178/2002. Principles and general requisitesof food legislation. 01-01-06: • Regulation 852/04 Hygiene for food products. • Regulation 853/04. Hygiene for foods of animal origin. • Regulation 854/04 Official controls of products of animal origin, for human consumption. • Regulation 882/04 Oficial control of feed and food.

  12. Normativeof EUFishery Markets • Regulation 104/2000 • Article 4 information for consumer • Regulation 2065/2001 • Zone of capture or breeding • Methodof production: extractive fishery, fresh water or aquaculture orshellfish picking. • Commercial and scientific name of the species. • By batches: Freshness and size. • Regulation 2406/1996 • Common marketing standars

  13. Evolution of food safety • 1957-Treaty of Rome:Supply • 1992-Reform of CAP:Environment • 1994-Crisis of “mad cows”: Consumers • 2000-White Paper: Transparency • 2002-Reg. 178/2002: TRACEABILITY • 2004- “HygienePack”

  14. Criteria of food safety • Quality • Harmlessness • Public health • Environmental protection • Control • Food crisis • Fraud • Confidence • TRACEABILITY • Genetically modified organisms

  15. Reg. 178/2002 Principles andgeneral requisites of food legislation • Definition of food. • Risk analysis. • Principle ofcaution. • Food and FeedSafety. • TRACEABILITY. • European Food SafetyAuthority. • Rapid AlertSystem, managementof crisis and emergency situations.

  16. ¿What is traceability? “The ability to trace and follow a food, feed, food-producing animal or substance intended to be, or expected to be incorporated into a food or feed,through all stages of production, processingand distribution.”

  17. Whereas 28 and 29 • … it is necessaryto establisha coprehensive system of traceabilitywithin food or feed companies…. • … food or feed companies can identify at leastthe bussines from which the food, feed...has been supplied … to ensure that traceability can be assured at all stages.

  18. Article 18 • Identify from who and to whom the product has been supplied • Put to practice systems and procedures…information available to CA • “one step back”-”one step forward” • No need to identify a buyer when he is a final consumer

  19. Approach to traceability in the auction • Same species • Same zone of fishing • Same boat • Same freshness • Same size • LABELLING

  20. Approach to traceability in aquaculture • Specimens:location and movementsin exploitation • Feeding: details on used feed • Treatment: veterinary medicines • Identification:suppliers and clients

  21. Critical point: distribution • Central markets • Platforms of distribution • Importers

  22. Traceability in retail • Information about supplier • Information about product: - Commercial and scientific denomination - Method of production - Name of the zone of capture or breeding - Net weight - Manner of presentationand/or treatment - Identification of first dispatcher or centre of dispatch

  23. Conclusions • In order to ensure the respective conditions of quality for the consumer, it is necessary: • Fulfillment of thehygienic-sanitary normsin: • Process of production and handling of products • The establishments • Fulfillment of marketing norms: • Normalization. • Labelling and traceability.

  24. THANK YOU FOR YOUR ATTENTION Aurora de Blas e-mail: adeblasc@mapya.es

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