[OANNES Foro] Why and How Labelling Seafood ?

[Administracion de Oannes]

Estimados miembros de la Lista Oannes (Oannes Foro), de acuerdo instrucciones del Sr. Francisco J. Miranda Avalos, Presidente de la Junta Directiva de nuestra institución, compartimos mensaje recibido por considerarlo de interés de los miembros del foro.

Atentamente.
Administración de Oannes





Mensaje reenviado:

> > De: Marie Christine Monfort Marketing Seafood <marie.monfort en marketing-seafood.com>
> > Para: 'Marie Christine Monfort Marketing Seafood' <marie.monfort en marketing-seafood.com>
> > Fecha: jueves, 3 de marzo de 2016 05:35:26
> > Asunto: Why and How Labelling Seafood ?
> >  
> >   
> > «Labelling Seafood What a Challenge! Why and How: A Practical Guide – 2nd edition»
> > With this pragmatic guide, P. Baelde & M. C. Monfort make it easier to all seafood professionals to figure out the costs and benefits of seafood labelling/branding. You may think “here is yet another list of seafood labels”.  This is not.  This guide is unique as it takes the point of view of the enterprise seeking to label its products. Find the details here.
> > Adding value, stimulating sales, creating buyers’ loyalty, getting premium price? Are you thinking of labelling? Here is a guide for you.
> > Labelling seafood? What a challenge for private entrepreneurs, when so many options are available!
> > Organic, ASC, MSC, FOS, Protected Origin, collective brand, Private label? Many labels are available to seafood producers and traders to help them attract professional buyers and end consumers. Which one to choose? Which consumers to target, with what message? Going solo or as a group? What benefits to expect and at what costs?  
> > Finding one’s way in the jungle of labels
> > This report addresses these questions, within a European perspective. Beyond preconceptions and common beliefs, this report will help in a practical way all those seeking to better understand whether and how labels can benefit them. In absolute terms, and from an economic viewpoint, there is not one approach to labelling that is better than the others; there is just one that is better suited to the specificities of your situation. Our goal is to guide you in the jungle of labels, helping you ask the right questions and gain precious time in your decision making.  
> > A guide unique in Europe
> > You may think “here is yet another list of seafood labels”.  This is not.  This guide is unique as it takes the point of view of the enterprise seeking to label its products. It does not review the performance of labels with regard to their objectives and standards.  It does not check whether MSC is really good for the planet or whether the Label Rouge really tastes better.  It helps the enterprise select the scheme that will best reflect its values and match its needs and the needs of its targeted clients.
> > This guide is aimed at seafood operators whether fish farmers, fishing companies, seafood processors, traders and processors. It is designed to help GM, quality and R&D directors and marketing directors to understand the why and the how labelling seafood. It makes them save time and money in their decision on this crucial matter.  
> > The authors
> > The guide is written and edited by two seafood industry specialists, Pascale Baelde, fisheries scientist and Marie Christine Monfort, economist. They share a resolutely pragmatic approach to the problems faced by fisheries and aquaculture industries. This report is based on their long standing experience as consultants in the seafood industry and their operational experience in advising private businesses in these issues.  
> >   
> > The guide is available at the price of 390 euros (US$430) here:  
> > http://marketing-seafood.com/en/perm/6-6-18/studies-projects/on-sale/seafood-labels-for-the-french-m
> > Contacts
> > If you need more information, or if you wish an interview:
> > Pascale Baelde tel : +33 6  2431 9515
> > Marie Christine Monfort tel : +33 1 5603 5454
> > contact en marketing-seafood.com (mailto:contact en sea-matters.com)
> >  
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