The Aquaculture and Fishing Innovation Expo was opened in Mazatlan in its first edition.

Innovation proves key for sustainable fishing and aquaculture industry

MEXICO
Friday, September 07, 2018, 22:40 (GMT + 9)

Innovation is a key feature to consolidate a competitive and sustainable fishing and aquaculture industry, according to Alfredo Aranda Ocampo, General Coordinator of Operation and Institutional Strategy of the National Commission of Aquaculture and Fisheries (CONAPESCA).

In the framework of the opening of the Aquaculture and Fisheries Innovation Expo, Ocampo expressed before entrepreneurs, government representatives, producers and leaders of the national fishing and aquaculture sector gathered at the Convention Centre of Mazatlan, CONAPESCA recognition of the achievements of the sector during the present administration, such as the certification of 25 per cent of the catches, the 13 per cent growth of aquaculture in Mexico in the last 6 years and the increase in production to more than 2.1 million tonnes of fish and shellfish in the country.

CONAPESCA official stressed that in order for innovation to be applicable, efficiency in production processes must be found to develop and optimize systems, tending to a more competitive industry, inviting attendees to move forward in this direction.

President of the organizing committee of the Expo Francisco Coppel invited producers, marketers, industrialists and government institutions to seek a positioning of Mexican fish and seafood worldwide, with innovative quality products, demonstrating the sustainability of fisheries.

He highlighted that one of the market diversification strategies with which Pescados Industrializados Group (PINSA) managed to export to various countries was the Marine Stewardship Council (MSC) certification.

On the first day of the program, conferences were held on innovation of fishery and aquaculture products in Europe, business opportunities in the hotel industry, penetration of the Asian market and diversification of markets for Mexican shrimp. In addition, there were gastronomic samples of value-added products, such as tuna sausages from Sinaloa, Mayan octopus from Campeche and restructured scaled fish from Tamaulipas.

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