Tom Seaman reports from the latest Value-Added Seafood Conference which attracted delegates from all over the world to discuss how to make the most of their products. There are several different methods of adding value to seafood. They can range fromthe obvious, like eye-catching packaging, to more subtle methods such as ensuring that the product is fully traceable. Marie Christine Monfort, Seafood International's France correspondent, and a speaker at the conference, broke value adding methods downinto two categories: the material and the immaterial. 'Material values transform the product into something that is easy or pleasant to eat like cutting, packing, cooking, pre-cooking and assembling ingredients. 'Immaterial value makes the product fit with modern consumer issues such as health, security and respect for the environment. This includes private branding, quality marks and collective labels.'
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