September is here to usher in the days of Indian Summer. School is back in session, the days are getting shorter and we head to the finish line of the third quarter.
In this issue, we cover a spectrum of industry topics:
The Global Aquaculture Alliance (GAA) announces that over 800 BAP certifications have been issued globally to date. And, there is now a growing interest in Chilean Salmon producers to attain the BAP Certification.
Crane Bay® Sashimi Grade Yellowfin Crazy-Cut Tuna is in stock and ready to ship - take a look at a recipe idea for a Labor Day menu special.
Read why it is expected that Shrimp Exports from Vietnam will decline for the remainder of 2015.
In our Japanese Culture segment, we look at Japanese Green Tea, much more than just a healthy beverage.
In the Salmon Update, we report that Chilean scientists have developed an alternative to antibiotics for farmed salmon.
And read our blog for a look at what's on trend in the sushi trade.
PRODUCT SPOTLIGHT: Crane Bay®
INDUSTRY NEWS: BAP Program Tops 800 Certified Facilities
The Global Aquaculture Alliance's Best Aquaculture Practices (BAP) third party certification program recently passed the 800 milestone. More than 800 processing plants, farms, hatcheries and feed mills have been certified worldwide.
That total reflects nearly 100 new certifications since the end of 2014. The number of companies with two-star, three-star and four-star BAP certification status is also on the rise.
A statement released by recently certified processor remarked "BAP Certification is a great contribution to the entire production chain, as it allows us to maintain our leadership and provide the best products to our customers."
-Taken from "The Global Aquaculture Advocate"
BAP Notes Record Interest Among Chilean Salmon Producers Seeking Certification
The Global Aquaculture Alliance (GAA) found growing interest in Chilean salmon producers seeking to attain Best Aquaculture Practices (BAP) certification during their one-day workshop held on July 28 in Puerto Montt.
The seminar was led by BAP Facilities Development Manager Marcos Moya, BAP Director Bill More and BAP VP of Market Development Peter Redmond.
The morning sessions focused on market development and featured Robert Fields, senior merchandise director-fresh meat, seafood and deli for Sam's Club, a division of Wal-Mart. He addressed the push for four-star BAP status, which denotes that a product originates from a BAP-certified processing plant, farm, hatchery and feed mill. It's the highest such achievement in the BAP program. Fields also discussed challenges and opportunities in the U.S. market for Chilean companies.
In the afternoon, the workshop focused on technical aspects of the BAP salmon farm standards, BAP finfish and crustacean farm standards and BAP seafood processing plant standards - including restrictions on antibiotic use, which are addressed in great detail in the BAP standards.
The workshop is part of the GAA's inaugural "BAP Made In" campaign, which was designed to communicate to unite farmers, processors and other stakeholders behind the concept of responsible aquaculture and third-party certification, and to educate them on the latest BAP initiatives, including the new iBAP improvement program, which garnered a lot of interest from attendees.
"We are excited by the participation and subsequent reaction to the seminar held in Chile. We see unprecedented numbers of facilities applying for and gaining BAP certification. The Chilean salmon industry continues to strive to do the right thing, and we will continue to support their efforts through BAP certification," said Redmond.
-Taken from SeafoodNews.com
RECIPE IDEA: Crane Bay® Sashimi Grade Yellowfin Tuna Crazy-Cut Lettuce Cups
Are your customers looking for a way to incorporate Crane Bay® Yellowfin Tuna Crazy-Cut into their Labor Day menu special? How about Tuna Lettuce Cups the quick and easy way.
Thaw the crazy-cut tuna, chop if necessary. Tear off full size crispy romaine or butter lettuce leaves, rinse and dry. Dice ripe avocados and prepare orange segments, set aside. Blend soy sauce, fresh lime juice, chili powder, olive oil and balsamic vinegar, mix well. Toss all ingredients together in sauce and pile into lettuce leaves. Sprinkle with black and white sesame seeds. It's a simple, healthy way to celebrate the holiday.
SHRIMP UPDATE: Vietnam Expects Seafood Exports to Fall for Rest of 2015 on Declines in Shrimp Shipments
The forecast is made based on higher supply of seafood products and lower demand on the global market, the association said, adding local seafood exporters are facing fierce competition from other rivals in seafood exporting countries.
In the first half, Vietnam earned $3 billion from seafood export, down 16% from the same period last year. The country's shrimp export revenue dropped by 29.2% on year to $1.2 billion during the period, the association said.
Currently, global seafood importers are lowering their purchases, waiting for cheaper prices, the VASEP said.
Vietnam's shrimp export to key markets such as the U.S., the EU, and Japan will decrease between 15% and 30%, making the country's shrimp export revenues to fall 17% to $3.2 billion this year, the VASEP estimated.
Due to slow export, prices of unprocessed shrimp in the domestic market have decreased, making aquatic farmers work in losses. Many farmers in the Mekong Delta, the biggest aquatic pond in Vietnam, have been forced to narrow their ponds to avoid losses, newspapers said.
According to the Directorate of Fisheries under the Ministry of Agriculture and Rural Development, Vietnam's aquatic output rose 3.6% on year to 3.06 million tons in the first half of this year, including 1.83 million tons of aquaculture.
Seafood is among Vietnam's export staples. In 2014, the country raked in $7.8 billion from shipping seafood abroad.
-Taken from SeafoodNews.com
JAPANESE CULTURE: GREEN TEA
A Centuries-Old Japanese Drink for Healthy Life
Green tea has been closely associated with Japanese people for such a long time that it is now known as "Japanese tea." Green tea is more than just a drink. It is a custom that is
woven into the fabric of Japanese life.
Sencha, the Quintessential Green Tea
Japanese green tea is produced in its own unique way, with the tealeaves steamed to stop fermentation. Depending on how the tealeaves were cultivated, their position on the plant, the amount of time they were allowed to steam and how they were dried and processed, green tealeaves are classified as sencha, matcha, gyokuro, kukicha, or any number of other varieties.
Sencha is produced by picking only the youngest tealeaves, which are then steamed and crumpled as they are dried. This method was invented in the early 18th century, and sencha been the mainstream green tea in Japan ever since that time. In fact, sencha accounts for the majority of green tea consumed in Japan today.
Everyday Life with Green Tea
Green tea is the drink of choice in the morning after waking, as a break in the afternoon, or served to guests in a show of hospitality. Several times a day, most Japanese people will take the time to fill a small teapot with tealeaves, pour in the hot water, and let the tea brew for a while. Green tea is even taken outdoors to picnics and enjoyed during breaks at the office from a flask or thermos.
In restaurants, tea is provided free of charge as soon as diners are seated, and refills are provided as often as requested. Tea is actually an essential part of any meal. The taste of green tea combines a refreshing bitterness and astringency with just a hint of sweetness, making it the perfect compliment to any type of food. Green tea is also a great palette cleanser for refreshing the mouth after a meal of fatty foods or raw food like sushi.
Today, bottled green tea has become increasingly popular for the ease and convenience of drinking it. Vending machines and convenience stores are stocked so full of green tea varieties in different tastes and aromas that choosing just one becomes difficult. Sugar is not usually added to green tea in Japan. Many Japanese people drink it habitually in the way people in other countries drink water, and many people now opt to drink it as a health drink.
Belief in the Power of Tea
Introduced from China in the beginning of the 9th century, tea was lauded as an elixir to bring perpetual youth and longevity and valued for quite a long time for its medicinal properties more than for the pleasure of its taste. Japanese people have turned to tea when they were not feeling well and gargled with salted tea when they catch a cold. As expressed in the proverb, "Morning tea brings good fortune," the idea that that a cup of tea in the morning staves off misfortune, tea was at one time revered almost as an object of veneration.
Properties in Green Tea Make Life Richer
Containing five times as much Vitamin C as a lemon, green tea is said to boost the blood vessels and circulatory system and stave off germs. It is this Vitamin C that is the main reason that green tea has long been thought of in Japan as an effective means of fighting off colds.
Catechin is what gives green tea its bitterness and astringency, and it can be extracted most effectively when brewing the tealeaves with boiling water heated to 90ºC for a short time. A powerful anti-oxidant, catechin is said to keep cells from aging and help prevent high blood pressure and diabetes. Catechin has been introduced as an ingredient in many food products and supplements and has also been a hit in many products marketed for antibacterial or odor-resistant properties such as towels, underwear and gum to prevent bad breath.
Green tea extract is now a popular fragrance in aromatherapy, as well. Used in products such as eau de parfum or incenses, its fresh, clean, sweet scent is entirely different from any fragrance previously known, providing an exquisitely Japanese aromatic sense.
With its special properties for keeping people healthy and keeping cells from aging, green tea has become a dependable, therapeutic part of life in Japan. Green tea, indeed, is one key to the healthy lifestyles and long life of people in Japan.
- Taken from Trends in Japan
SALMON UPDATE: Chilean scientists develop alternative to antibiotics in farmed salmon
The major problem in the Chilean salmon farming industry is the Salmonid Rickettsial Septicaemia (SRS) disease. Because there are no effective vaccines against SRS, diseased fish are treated with antibiotics. As many retailers move away from antibiotic-treated seafood, Chile is in the hot seat. Salmon Chile has said "the final products from Chile don't have traces of antibiotics."
Last month, a report from the Chilean National Fisheries and Aquaculture Services (Sernapesca) showed the amount of antibiotics in salmon in 2014 was 563.2 metric tons with and annual harvest of 897,676 metric tons, a 25% increase in antibiotics and a 14 % increase in total harvest year on year.
However a group of scientists believe they may have a solution.
Chilean researchers from the University of Valparaiso developed and patented a biotechnology which could help cut back on antibiotics. The technology is based on marine bacteria which slows certain salmon pathogens from spreading by inhibiting communications between these pathogens, according to a news site.
Alejandro Dinamarca led the project for eight years and said it "is non-toxic to fish farming and poses no harm to the environment."
The University manages production and commercial operating license for the new biotech, which is being applied in the Chilean salmon farming industry through fish feed, according to Genetic Literacy Project.
- Taken from Intrafish.com