Tag consumption

Safety and sustainability are key concepts affecting consumers’ decisions on tuna consumption. Although the benefits of consumption exceed the potential negative effects, tuna’s harmful attributes tend to negatively impact purchasing in at-risk groups. 

With major support from the government, a campaign has been launched to promote consumption of Mexico’s fishery and aquaculture products. The objective is to increase per capita seafood consumption to 12 kg by 2018. 

According to a literature review, consumers will demand more information about seafood consumption and how to trace its movements through the value chain. 

Seafood production people have to bring on healthful new product innovations, and marketing people must promote them to consumers who favor taste over health benefits in food choices. 

To help increase seafood consumption and gain recognition for the many health benefits of seafood, the author identified three wishes for 2014. Change the risk profile of seafood to defuse the sensationalized status of mercury. Professionalize the capability of the retail industry and create an avenue for consistent, positive messages sent to consumers. Increase education to girls and women about the unique benefits of seafood. 

Campaigns and promotions on seafood consumption are proving successful in countries around the world. Many of them involve governments working with industry and other institutions to clearly communicate the benefits of seafood. 

International groups agree that nations worldwide should better assess and manage the risks and benefits of fish consumption and more effectively communicate them to their citizens. 

A variety of factors combine to limit seafood consumption. Seafood is perceived to be expensive, and safety perceptions influence consumer buying decisions. Culture and tradition also play roles in forging seafood-eating habits. 

Consumer perceptions regarding seafood influence consumers’ willingness to consider and purchase fish as a viable protein choice. 

The Czech Republic is one of Europe’s largest fish producers and the world’s fourth-largest producer of freshwater ornamental and aquarium fish. 

In a survey, 500 consumers from the United Kingdom, Russia, France, Germany and Sweden rated salmon second overall to chicken and ahead of pork and beef. Salmon scored high in all countries for healthiness. 

Seafood has played a prominent role in Japan’s food history. The country helped spread sushi, surimi and tempura, and fish consumption by the Japanese is still among the highest in the world. Their taste for seafood also contributes to better health. 

Readily available energy has supported expanded seafood production. Feed production is the major energy-consuming aspect of finfish and crustacean culture.