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still exceeds those in supermarket fish counters. Buyers in Spain still see the specialist retailer as the logical place to buy for quality and level of service, but due to time constraints, find themselves shopping more and more often in supermarkets, where they can buy everything under one roof. So, the role of the direct sales person is key. Sales growth depends largely on quality of service, attention at point of sale and a capacity to generate confidence. Excellence in these fields helps to win over consumers and increase sales.
In conclusion, sales strategies must be adapted to consumer motivation and to their perception of seafood products. Efforts must be concentrated on presenting an image of quality to the consumer, taking advantage of the possibilities presented by innovation, convenience, quality of service at point of sale, and health. Àngels Segura Unió asegura@aecoc.es Manager, Seafood Products AECOC/GS1 Spain
AECOC/GS1 Spain improves supply chain efficiency In the seafood industry, AECOC/GS1 Spain has more than 2,000 corporate members along the whole supply chain. Its mission is to improve efficiency in fishing and aquaculture, by easing the flow of merchandise and information all along the value chain. The association provides training and studies to improve the main aspects of selling seafood products. In addition, it holds the AECOC congress on seafood products to follow the main trends, market data and sales success stories. In Spain the association is encouraging adoption of the GS1 Fish, Seafood and Aquaculture Traceability Implementation. This involves working with distributors and industry (fish markets, first sale establishments, wholesalers and processing plants) in the implementation of GS1 standards for labelling boxes and pallets and electronic delivery notes, to guarantee automatic traceability along the entire supply chain.
ANFACO has opened a cutting edge centre for food technologies
New laboratory develops foods of the future ANFACO started as the Union of Canning Manufacturers of the Vigo estuary in 1904. It grew to include all canning companies in Galicia some years later and today ANFACO-CECOPESCA, as it is officially called following a merger, has 240 members covering fish processors, equipment manufacturers and other suppliers from all over Spain, as well as some international members.
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n 1949, a laboratory to support the canning industry was created, which has been periodically upgraded. In 2016 ANFACO inaugurated the Center of Advanced Technologies for the Marine and Food Industry Research and Innovation (CYTMA), a new 8.5 million euro and 6,300 m2 cutting-edge laboratory. The new facility which has been co-financed by the European Regional Development Fund, the Ministry of Economy and Competitiveness, and the Xunta de Galicia facilitates research in several different areas: health, food safety, preservation technologies, environment, exploitation of byproducts, process engineering (Industry 38
Eurofish Magazine 6 / 2016
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From left: Gonzalo Ojea, ANFACO; Jose Estors, FAO; Vanesa Moreno and Roberto Carlos Alonso, ANFACO. The Department of Training and International Cooperation at ANFACO organised a comprehensive tour of the new laboratory, CYTMA. www.eurofishmagazine.com
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