Ready-to-sell : developing value-added seafood products - Page 1 |
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Ready-To-Sell Developing Value-Added Seafood Products How do you make more money out of the same product? You know — get a bigger bang for the buck? As commodity producers, local seafood businesses like yours may seem to be at a disadvantage with foreign competitors because of their lower labor costs. But two current market trends are in your favor: The growing demand for seafood in this country, particularly locally produced products. Demand for convenient, ready-to-eat meals because people are leading very busy lives, often with little time to cook at home. Following either trend can help you expand your market and add value to your existing products: When you identify your product with a locale, you are appealing to a consumer’s attraction for a region’s coastal heritage or their preference to buy locally harvested foods. When you create a product that is less perishable and requires little in-home preparation, you are satisfying a retailer’s need for an extended shelf life and a consumer’s need for convenience. By formulating a seafood appetizer or entree that is nutritious, flavorful and easy to prepare, you are giving that raw seafood enhanced or new qualities — thereby adding value to your product. But manufacturing a new seafood product is not as simple as preparing a home meal. Processors must discern how to receive, portion, weigh, blend and cook mass • • • • ingredients using different kinds of processing equipment. Hazard analyses must be conducted to determine where monitoring and control measures should be applied during processing and storage to ensure that products will be safe for consumers to eat. Creating new products is also time intensive, taking up to a year or more to develop. So how can you, the seafood processor, create wholesome value-added seafood products that satisfy specific consumer needs? There are two main answers we’ll go over in this Blueprint: Knowing who to talk to, and Understanding the product development process. WHO TO TALK TO: A Food Technologist The state of North Carolina can help you develop value-added foods through three resources: the Department of Food, Bioprocessing and Nutrition Sciences (FBNS); the N.C. Department of Agriculture and Consumer Services (NCDA&CS); and the N.C. Department of Environment and Natural Resources (NCDENR). It’s easier to talk to a single person who can help you navigate all the information and expertise within FBNS, NCDA&CS and NCDENR. You need a food technologist. Working with a food technologist who is skilled in product development is critical to your success. The technologist can help you access resources 1. 2. Blueprints NORTH CAROLINA SEA GRANT NC State University BOX 8605 RALEIGH, NC 27695-8605 UNC-SG-BP-10-10 Prepared by Barry Nash Seafood Technology & Marketing Specialist North Carolina Sea Grant North Carolina State University Seafood Laboratory Morehead City, N.C. 252/222-6337 barry_nash@ncsu.edu Image Credit: Scott Taylor
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Title | Ready-to-sell : developing value-added seafood products - Page 1 |
Full Text | Ready-To-Sell Developing Value-Added Seafood Products How do you make more money out of the same product? You know — get a bigger bang for the buck? As commodity producers, local seafood businesses like yours may seem to be at a disadvantage with foreign competitors because of their lower labor costs. But two current market trends are in your favor: The growing demand for seafood in this country, particularly locally produced products. Demand for convenient, ready-to-eat meals because people are leading very busy lives, often with little time to cook at home. Following either trend can help you expand your market and add value to your existing products: When you identify your product with a locale, you are appealing to a consumer’s attraction for a region’s coastal heritage or their preference to buy locally harvested foods. When you create a product that is less perishable and requires little in-home preparation, you are satisfying a retailer’s need for an extended shelf life and a consumer’s need for convenience. By formulating a seafood appetizer or entree that is nutritious, flavorful and easy to prepare, you are giving that raw seafood enhanced or new qualities — thereby adding value to your product. But manufacturing a new seafood product is not as simple as preparing a home meal. Processors must discern how to receive, portion, weigh, blend and cook mass • • • • ingredients using different kinds of processing equipment. Hazard analyses must be conducted to determine where monitoring and control measures should be applied during processing and storage to ensure that products will be safe for consumers to eat. Creating new products is also time intensive, taking up to a year or more to develop. So how can you, the seafood processor, create wholesome value-added seafood products that satisfy specific consumer needs? There are two main answers we’ll go over in this Blueprint: Knowing who to talk to, and Understanding the product development process. WHO TO TALK TO: A Food Technologist The state of North Carolina can help you develop value-added foods through three resources: the Department of Food, Bioprocessing and Nutrition Sciences (FBNS); the N.C. Department of Agriculture and Consumer Services (NCDA&CS); and the N.C. Department of Environment and Natural Resources (NCDENR). It’s easier to talk to a single person who can help you navigate all the information and expertise within FBNS, NCDA&CS and NCDENR. You need a food technologist. Working with a food technologist who is skilled in product development is critical to your success. The technologist can help you access resources 1. 2. Blueprints NORTH CAROLINA SEA GRANT NC State University BOX 8605 RALEIGH, NC 27695-8605 UNC-SG-BP-10-10 Prepared by Barry Nash Seafood Technology & Marketing Specialist North Carolina Sea Grant North Carolina State University Seafood Laboratory Morehead City, N.C. 252/222-6337 barry_nash@ncsu.edu Image Credit: Scott Taylor |