Happy New Year!

We have a change we want to share with you.  Beginning with this issue of our newsletter, we will be moving from a monthly edition to a new "Quarterly" format.  You will now receive our product updates, seafood articles and industry topics of discussion every three months.  We will continue to provide you with news that we hope you will find both useful and informative.

In this "Winter 2016 Edition", we cover a variety of topics, among them:

  • Need a stand-out item for your sushi menu, consider Crane Bay® Black Tiger Nobashi Ebi
  • We list the Top Ten Food Trends for 2016
  • Chilean salmon producers consider 15% production cuts over the next two years
  • Do you know the history of YOKOCHO in Japan?
  • Learn how Thailand is setting the stage for permanent and profitable shrimp recovery
  • Our blog addresses the importance of teamwork both on and off the field
  • The annual GOAL Conference sees an optimistic shrimp outlook for 2016

And lastly, as we step into 2016, please accept our warmest wishes for a happy, healthy and prosperous new year. We hope you enjoy this issue and as always, thank you for your continued support.


PRODUCT SPOTLIGHT:  

Crane Bay® Black Tiger Nobashi Ebi

Black Tiger shrimp, jokingly referred to as the "poor man's lobster", has a small but steady presence in the seafood industry. Like lobster, some consider it a "niche" or specialty market for a higher priced shellfish item. But there are good reasons why some chefs insist on serving this species (Penaeus monodon) over the more common Pacific White (Vannamei).

Black Tiger shrimp is known for the "tiger stripes" on its shells and tails and when cooked, their signature deep red color. Black Tiger shrimp has a distinctly bold, sweet, firm-textured meat that pleases all the senses of the palate. Also, they can grow to larger sizes than their counterpart Pacific White shrimp which further contributes to their appeal. Because of these features, there remains a segment of customers willing to pay a bit more for what they see as a higher quality product.  

We have supplied Crane Bay® Black Tiger Nobashi Ebi to the market for more than a decade. Over time, some things have changed. No longer is the Black Tiger only supplied by Thailand and Indonesia.  Those countries have chosen to convert their shrimp farms to Pacific White species which has a faster growth cycle, is less expensive to raise and can yield more potential revenue. But clearly, there is still a market segment demanding Black Tiger.

We continue to provide the same high quality shrimp with premium specifications on length and weight and V-Cut tails for excellent plate presentation.  If your customer is looking for an easy way to elevate the appearance, taste and texture of the shrimp on their menus, suggest they try Crane Bay® Black Tiger Nobashi Ebi.  

Crane Bay® Black Tiger Nobashi Ebi

 

FEATURES:

  • Processed only from fresh shrimp to ensure excellent flavor and texture

  • Tails are V-cut for superior eye appeal

  • V-cut removes excess water from tails to avoid oil popping when cooking

  • Shrimp is uniform in length and weight for consistent appearance

  • 100% yield of shrimp reduces labor costs

  • Convenient tray pack for easy storage and handling

  • BAP Certified

 

SPECIFICATIONS:

For additional information, pricing and samples, please contact your DNI Group representative today.

 

INDUSTRY TREND:  Top Food Trends for 2016 and why they are good for Seafood  

Current and emerging food trends intersect nicely with the benefits of a seafood-rich diet

Market research firm Mintel is out with its top food trends for 2016. These broad trends, says Mintel's Global Food and Drink Analyst Jenny Zegler, will impact a wide array of foods, including seafood in markets around the world.

"These trends explore how consumers' evolving priorities combined with the reach of technology will affect food and drink in the coming year. Consumers are not the only influencers, as shifting economics, natural phenomena and social media are shaping what, how, where and with whom consumers are choosing to eat and drink," she said.  

Here are the Mintel Top Trends for 2016:  

 

PRODUCT VIDEO: Maneki® Value

Maneki® Value  

Here is a quick way to learn more about our newest product line, Maneki® Value. Click on the videos below for information on Maneki Value® Nobashi Ebi and Maneki® Value Sushi Ebi.

Maneki® Value Nobashi Ebi

Maneki® Value Sushi Ebi

SALMON REPORT: Chilean salmon producers consider 15% production cut over next two years    

                               Chilean Salmon

                               Chilean Salmon

Chile's salmon farmers say production by the end of this year and into 2017 will be reduced by 15% in order for operations to remain profitable under lower global market prices and higher production costs.  Current salmon production in Chile totals 800,000 metric tons per year, but farmers are planning to slash production due to low salmon market prices, particularly in the US, the top export destination for Chilean Salmon.

Industry association SalmonChile says declining wholesale market prices have dipped below production costs for many of the country's producers.  "We're in a really critical situation," said the general manager of the Association of the Chilean Salmon Industry AG (SalmonChile), Felipe Manterola. The executive plotted the time explaining that last year the average price was US$ 2.00 per lb, while this year is about US $1.59 per lb, which "is well below the cost of production."

Market prices continue to fall at the same time production costs in Chile remain high say producers.  Farmers claim they are burdened with high cost production in order to meet the country's strict disease protocols.  At the same time overseas buyers continue to question the quality of farmed Chilean salmon compared to farmed products from other markets. This is a problem the Chilean industry continues to try and resolve with potential importers.

Adding to the problem is that Norwegian salmon prices are 25% lower in the US as a consequence of the ongoing Russian import ban set in August last year. Norway had to find new markets for the 120,000t of salmon that the country used to export to Russia, which has affected prices. Apart from more volumes from Norway to the US, Chilean salmon producers have seen the US dollar's strengthening against the Norwegian krone, bringing down the price of Norwegian fish significantly. "The Chilean peso has been less depreciated than the Norwegian krone, so we have lost competitiveness," said Ricardo Garcia, general manager of Camanchaca. Last year US retail giant Costco Wholesale switched around two-thirds of Chile's fresh farmed salmon fillet supply to Norway partly due to the krone's devaluation against the dollar, which has made Norwegian salmon more competitive in the US market. Industry sources told El Mercurio Norwegian salmon used to be sold at $8 per kilo, while now it is sold at $6/kg.

Meanwhile, global salmon production and inventories are well supplied in most major markets, which has pushed the wholesale market into a vicious downward cycle.  Some producers say current market conditions in the salmon industry are not likely to ease without some type of industry consolidation in addition to production cuts. 

- Taken from Undercurrentnews.com

 

SALMON REPORT: December Report - Data from October

 

MESSAGE FROM THE PRESIDENT:

Devan Nielsen, President of DNI Group, LLC 

Devan Nielsen, President of DNi Group, LLC

I am personally grateful to each one of our customers for their support in 2015. I hope we have made a positive contribution to the success of your goals. As always, it is our intention to be your trustworthy business partner, focusing on a win-win outcome for the long term.

In 2016, DNI Group will continue to improve our product offerings to you with high quality, sashimi grade Seafood and authentic Japanese appetizers. It is clear that constant, reliable supply chain has become more and more important to the success of all of us in the Seafood business.  High priority will be placed on the reliable supply chain for on-time delivery to our customers.  In addition, delivering innovative service offerings that exceed your expectations will continuously be a point of focus. 

We strive to earn your business everyday with quality brands, reliable inventory, on-time delivery and accurate service.   Our mission is to provide an exceptional customer experience which enables you to focus on growing your business.  

From myself and all the staff at DNI Group, we wish you a peaceful, happy, and prosperous 2016.  

 

JAPANESE CULTURE: YOKOCHO 

Japan's Little Drinking Districts Offer a Taste of Nostalgia 

LEFT: In Tokyo's Shinjuku district, a typical yokocho in Japan, motsuni stew is cooked up in big pots. ABOVE: Along with motsuni, yakitori is a standard menu item in yokocho establishments. BELOW: Smoke from grilling the yakitori flows outside the pubs and lures in customers.

LEFT: In Tokyo's Shinjuku district, a typical yokocho in Japan, motsuni stew is cooked up in big pots. ABOVE: Along with motsuni, yakitori is a standard menu item in yokocho establishments. BELOW: Smoke from grilling the yakitori flows outside the pubs and lures in customers.

In Japanese, yokocho literally means "alleyways off to the side of a main street." But it can also refer to the small pubs and bars that are often adjoined in rows along these narrow lanes. Little yokocho areas can be found in cities all over Japan, and as one would expect, they are especially common in the big cities of Tokyo and Osaka. In Tokyo, many yokochos are well known as historical spots, having originated as marketplace shacks that were built after much of the city was destroyed in World War II.

Yokocho establishments have been especially popular with middle-aged and older men. When walking past the small and tightly packed shopfronts in a yokocho area, you may feel like you have traveled back in time.  A folksy and open atmosphere spills out from the pubs and bars, where new companions sit shoulder-to-shoulder inside, and customers and staff converse freely and casually. Aromatic smoke and steam flow outside from giant pots of motsuni, or stewed beef and chicken entrails, and grills cooking up yakitori, or skewered chicken. These are all are standard menu items that have satisfied customers' appetites since the early days of yokocho.

Yokocho Change with the Times to Attract Younger People and Women

Popular with the younger set, the atmosphere in a new yokocho still offers the nostalgic charm of days gone by.

Popular with the younger set, the atmosphere in a new yokocho still offers the nostalgic charm of days gone by.

Recently, yokocho have come under a new, modern spotlight, and these districts are experiencing something of a boom.   Among the reasons for this new popularity are the reasonably priced drinks and food that can be enjoyed, and menus have expanded to include a variety of dishes besides motsuni and yakitori. But that's not all: people are attracted to the cozy atmosphere where they can enjoy friendly conversations with other customers and staff.

Handing Down the Pleasures of Yokocho to a New Generation

Along with these changing trends, ambitious efforts to create entirely new yokocho have been underway recently. With interiors designed to create a retro look, the bars and pubs offer customers a truly nostalgic experience, and the lively energy in this yokocho creates a welcoming atmosphere for women and the younger generation.

LEFT: Filled with pubs specializing exclusively in seafood, this Center offers customers the delight of savoring fresh fruit of the sea. RIGHT: Yokocho pubs have become popular with young women.

LEFT: Filled with pubs specializing exclusively in seafood, this Center offers customers the delight of savoring fresh fruit of the sea. RIGHT: Yokocho pubs have become popular with young women.

In similar fashion, opening new yokocho districts based on themes is a recent trend. There is one center made up exclusively of pubs serving seafood, and another featuring an assortment of barbecued meat restaurants. In this way, new yokocho districts in the 21st century are evolving along modern lines. Indeed, it looks as though the pleasures offered by yokocho establishments, where people can unwind together and reminisce on fond memories, will most certainly be passed on to future generations.

- Taken from TrendsinJapan.com 

 

SHRIMP UPDATE: Thailand Setting the Stage for Permanent and Profitable Shrimp Recovery

The fall in shrimp prices this year has exposed significant differences in how farmers in the major Asian producing countries have reacted to EMS. In a low priced environment, only those farmers who are confident about the level of risk they are taking with production will continue to produce high volumes of shrimp.

The last two years have been characterized by a huge increase in production in new areas which has led to a surplus of shrimp and low prices. They have also been characterized by the sharp decline of Thailand as the number one global shrimp producer.

Speaking with analysts and industry members in Asia, we feel 2016 will be quite a different year for the global shrimp markets compared to 2015. Significantly, the recovery in Thailand has really taken hold based on new farming practices. Although Thailand will never return to the 500,000 - 600,000 ton annual production, it is on track to be one of the most stable and profitable shrimp producing regions in the coming years.

Countries that have revamped their production in the face of EMS are going to be the new efficient producers, while those who have failed to restructure, or have been keeping ahead of disease by opening new areas will find production volume slows or reverses.

A recent survey in Thailand by David Kawahigashi, an expert in Vannamei cultivation who trains shrimp farmers around Southeast Asia, uncovered real changes in Thai shrimp aquaculture, which so far do not seem to be occurring anywhere else.

In the last few months, says Kawahigashi, "Farms that were previously hit hard by EMS/APHNS and having a difficult time producing shrimp economically are now harvesting large volumes in the 30-40 metric ton per hectare range (per crop) at survival rates between 80 and 90%. The farmers seem to have a regained confidence. "

Those farms that are showing improvements are farms that have all undergone modifications in pond and farm configurations as well as a water management. More and more farms are quickly adopting these changes. The farmers believe they must maintain a healthy pond bottom environment where the APHNS bacteria are the most concentrated.

Another shrimp industry advisor says "Farmers can now explain this disease to me better than I can explain it to them. It brings a smile to my face - and their management reflects this new understanding."

-  Taken from SeafoodNews.com 

Click here for full article

 

SHRIMP INDEX:  

INDUSTRY UPDATE: GAA's GOAL 2015 Conference

A few hundred executives from the global fish farming industry visited Vancouver, British Columbia Canada for the Global Aquaculture Alliance's (GAA) Global Outlook on Aquaculture Leadership (GOAL) 2015 Conference. The Conference opened October 27, 2015 at the Four Seasons Hotel and is the sixteenth edition of the event and the first to be held in Canada. Top professionals are educated about the current state of the world's fish farming industry at the three-day seminar.

Current issues and advancements in fish farming science; production and market moving topics; along with various regulatory issues are all discussed across several plenary sessions.

Attendance was varied across buyers, sellers and producers. There was a heavy Indian and Asian presence, which makes sense given the current states of production and inventories for farmed shrimp, pangasius and tilapia.  Of course the farmed salmon industry was represented. Jon Hindar, the CEO of Cermaq was a keynote speaker and opened a series of discussions.

All in all there was an upbeat sense to the Conference with all areas of the farmed fish sector well represented at the start of aquaculture industry's premier event. 

-  Taken from SeafoodNews.com

Click here for full article

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