EAFE Workshop
1
Optimising Value Chains in Fisheries
2
3
4
1-2 June 2010, Helsinki
Maximising the value of marine by-products for French
landings : challenges and constraints
Pascal Le Floc’h1, Fabienne Daurès1
Laurent Le Grel2, Mehmet Tuncel2
Fabienne Guérard3
Solène Robert4, Patrick Bourseau4
Sponsored by
This work is performed within the
GESTION-DURABLE project and is cofinanced with the support of the
program PSDR Grand Ouest (For and
About Regional Development)
1
The issue
The research issue reviews the
potential biotechnological ways
for adding value to marine
wastes, under the constraint of
availability of raw material
(landings and imports) and its
location in the Western part of
France.
S. Gréaux
Fishing, aquaculture
non traded by-catch
EU definition of waste
Coproduct
3
Human consumption (40-60 %)
Heads (9-12 %)
Skin (1-3 %)
Viscera (12-18 %)
Deboned meat (15-20 %)
Bones (9-15 %)
By-product (60-40%)
In the past, these by-products have often been dumped or used without
treatment for animal feed or as fertilizer. However, due to the worldwide
decline of fish stocks, a better use of by-products is deemed necessary.
Biotechnological solutions to maximise
the value of by-products
(with examples of markets/products
Oil with high added-value
Mince & pet-food
Pulp
Chondroitin sulfate
peptides
Flavors
Collagen
Enzymes
Functions :
First transformation :
filleting, seafood processing
Second transformation :
canning, curing,
cooked dishes, …
Collection and Transportation :
Skins, heads, viscera, bones,
deboned meat
By-products :
- fishmeal and oil,
- collagen and gelatin
- chondroitin sulfate ,
- pulp,
- hydrolysates,
- flavors
- chitin…
Production of nutraceutics
(mixture of active compounds).
Co-product supply
(wholesale or retail business).
Landings and imports
Fish processing
Collection
By-products
processing
Formulation
Sellers
The case study : Western France
(80% of the French primary production of fish)
Landings in 2007, Western part of France
(80% of the French primary production of fish)
LANDINGS
(tonnes)
Main species with potential for by-products
WHITE FISH
(excl. Gadiformes)
41 839 t
Monkfish (Lophius piscatorius)
GADIFORMES
51 675 t
Blue whithing (Micromesistius poutassou)
Cod (Gadus morhua)
Haddock (Melanogrammus aeglefinus)
Saithe (Pollachius virens)
Hake (Merluccius merluccius)
blue ling (Molva dypterigia dypterigia)
Pollack (Pollachius pollachius)
BLUE FISH
25 844 t
Anchovy (Engraulis encrasicolus)
Sardine (Sardina pilchardus)
atlantic horse mackerel (Trachurus trachurus)
Albacore (Thunnus alalunga)
CARTILAGINOUS FISH
15 536 t
Smallspotted catshark (Scyliorhinus canicula)
Stellate smooth-hound (Mustelus asterias)
Cuckoo ray (Raja leucoraja naevus)
FLAT FISH
TOTAL
9 348 t
144 242 t
Megrim (Lepidorhombus)
Sole (Solea solea)
Around 50 % can be used for direct human consumption. Consequently,
the other 50% (70 000 tonnes of raw material) could be processed as coproduct (excluding imports).
However, the upgrading of marine by-products is under several
constraints :
-Technological possibilities (according group of species)
-Supply chain (availabilities of raw material)
-Marketing channels (governance between stake-holders, logistics and
transportation)
Results are presented according to the level of landings :
- by biotechnological applications
- by group of species
Landings > 40 000 t
in 2007
Landings > 10 000 t
to 30 000 t
in 2007
Landings < 10 000 t
in 2007
Landings <50t
Domestic supply
WHITE FISH
(excl. Gadiformes)
GADIFORMES
BLUE FISH
Oil with high added-value
+
CARTILAGINOUS FISH
FLAT FISH
GADIFORMES
BLUE FISH
Mince & pet-food
Pulp
peptides
GADIFORMES
CARTILAGINOUS FISH
CARTILAGINOUS FISH
GADIFORMES
BLUE FISH
Flavors
Chondroitin sulfate
Collagen
Enzymes
Challenge : Optimising the sort of the fish by-products
-
Discussion
Relationship
between
the
available quantity of species (by
group) and
biotechnological
ways for adding value to marine
by-products
deserves
a
preliminary discussion before
planning global strategies.
In this respect, globalization of fish
markets must be taken into account,
modifying location strategies of
processors.
(Photo S. GREAUX)
An harbour value chain as a
matter of fact …



Fish landings and processing in the same harbours as a
matter of fact…
A perishable product which requires the proximity of
stakeholders.
Harbours exhibit a know-how in fish processing.
…which becomes out of date:
Structural changes of the value chain: the growing
importance of imports, especially farmed species
raises the issue of the location of the downstream
steps of the chain.
2 500 000
2 000 000
(t)
1 500 000
1 000 000
Production
Cons. app.
500 000
0
3
199
5
199
7
199
9
199
1
200
3
200
5
200
7
200
Apparent consumption and production of aquatic products in
France between 1993 et 2007
(source : France Agrimer)
Discussion
On the one side, biomass abundance is subject to fluctuations (fishing
impact and climate change) modifying the level of landings in time.
On the other side, imports of wild and farmed fish allow to secure
supplies. Let us notice that imports are not included in this analysis.
But, the more crucial aspect in the perspective of maximising the value
of by-products is the necessary change in the organisation of the
industry (governance issues). The traditional link between stakeholders
(fishermen, auction markets, processing plants) has then to be
reassessed.
Source: A. Penven
Thank you.