Acronym NA
Category
Seafood Processing
Title Lettsaltede produkter i det spanske markedet - konkurrent eller framtidig forretningsområde for norske saltfiskprodusenter - Lightly salted products in the Spanish market - competitor or future business area for Norwegian salted fish producers Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Jens Østli Coordinator email jens.ostli@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2008 End year 2009 Funding (€) € NA Website https://www.fhf.no/prosjekter/prosjektbasen/900110/ Summary "Developments in the European markets are moving towards more working women, smaller families with fewer members, single households and a more fragmented eating pattern.
At the same time, consumers' time for and knowledge of cooking is changing. This creates a particularly challenging situation for many conventional fish products. A time-consuming cooking process that requires planning, dilution and space will probably appeal less and less in a hectic everyday life, where time has become a limiting factor for many consumers. Another consequence is that many people want ""one-stop shopping"", ie that they want to spend less time buying groceries and therefore choose supermarkets over specialty stores or traditional outlets / markets.
This is the reason why the Norwegian salted fish industry wants more knowledge about lightly salted products in the Spanish market. Today we know relatively little about how this category is established. Most are probably imported, but the import statistics do not have a separate category for lightly salted fillets - as they are classified together with other frozen fillets. Visits to the grocery store show that the products have a national distribution, but both manufacturer / provider and product type probably vary with geography. The product is probably also sold in HORECA and the institutional channels (hospital / prison / school / military, etc.), but the industry does not know the details.
One of the reasons why knowledge is lacking may be that traditional salted fish products are sold in distribution channels other than the lightly salted products. The former requires a cold chain, while the lightly salted products are sold together with other frozen seafood. Norwegian exports of frozen seafood products to Spain are limited and are also dominated by players who work with salted fish to a lesser extent.
Import statistics to Spain show stable supplies of traditional salted fish products. We assume that many Spaniards associate these with the term ""bacalao"". ""Bacalao"" is also actively used in the profiling of the lightly salted products based on cod fillet, and it is thus natural to ask how the two product categories are perceived by the Spanish consumer. Are the lightly salted products a competitor to the traditional, perhaps especially the diluted traditional products? If so, how are they competitors? Are they used in the same way? Do they have the same taste and consistency? Is price important? Etc.
Methodologically, the problem, as outlined in the project description, will be addressed by first observing profiling and product selection at some selected sales outlets for traditional and lightly salted products in connection with the Christmas shopping. Traditionally, salted fish is part of Christmas and sales reach a peak then. Interviews with those responsible on site are included. Focus group surveys will also be conducted to be able to say something about consumers' knowledge of and attitudes towards traditional and lightly salted products. These activities are planned to be completed in 2008
The knowledge acquired will form the basis for interviews / discussions with Spanish distributors of such products. At the same time as the interviews, visits are made to the same outlets to hear how the sales in connection with the Christmas shopping actually went. This will be implemented in the spring of 2009."
The overall goal of the project is to be able to quantify the status of lightly salted fillet products in Spanish grocery, HORECA and institutional kitchens. The consumer surveys will help to clarify how Spanish consumers view traditional and lightly salted products.
Keywords
Market;
Fish products;
Fish;
Cod;
Marine Region
76
Not associated to marine areas
0
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