3. There are no mad cows in the sea But fisheries products must be marketed : 2 With safety 2 With quality control 2 With traceability

4. TRACEABILITY OF FISHERIES PRODUCTS O

5. Fisheries Production: characteristics what makes it different Two fields of activity: Two fields of activity: Extractive fishery Extractive fishery Aquaculture Aquaculture Great diversity of commercial species Great diversity of commercial species

6. Evolution of production in the World

7. Development of global fisheries market Increase: number of species and volume. Increase: number of species and volume. Production: 130 million tons / 29% aquaculture. Production: 130 million tons / 29% aquaculture. 90% of marketed products: handled, processed, transformed. 90% of marketed products: handled, processed, transformed. EU markets 1000 different species. EU markets 1000 different species. USA market 700 species. USA market 700 species. And Spain approximately 800… And Spain approximately 800…

8. Shadow of a doubt Although Europe is a food safety zone, we encountered: Although Europe is a food safety zone, we encountered: / “mad cows” / dioxines / anisakis / avian influenza…

9. The consumer Security: supply and sanitary conditions Security: supply and sanitary conditions Easy preparation Easy preparation New products and presentations New products and presentations Information Information Environmental impact Environmental impact Animal health and welfare Animal health and welfare QUALITY QUALITY

10. Quality criteria oFood safety oOrganoleptic features oClassification oNutritional quality oQuality brands oConsumer preference oProduction respecting the environment oQuality assurance: ISO and HACCP oPrice

11. 1.- Minimum compulsory sanitary conditions 2.- Minumum commercial conditions FOOD SAFETY COMMON MARKET ORGANIZATION EU LEGISLATION SOURCES

12. New normative for food products S Regulation 178/2002. Principles and general requisites of food legislation. 01-01-06: S Regulation 852/04 Hygiene for food products. S Regulation 853/04. Hygiene for foods of animal origin. S Regulation 854/04 Official controls of products of animal origin, for human consumption. S Regulation 882/04 Oficial control of feed and food.

13. Normative of EU Fishery Markets  Regulation 104/2000  Article 4 information for consumer  Regulation 2065/2001  Zone of capture or breeding  Method of production: extractive fishery, fresh water or aquaculture or shellfish picking.  Commercial and scientific name of the species.  By batches: Freshness and size.  Regulation 2406/1996  Common marketing standars

14. Evolution of food safety  1957- Treaty of Rome: Supply Y 1992- Reform of CAP: Environment Y 1994- Crisis of “mad cows”: Consumers Y 2000- White Paper: Transparency Y 2002- Reg. 178/2002: TRACEABILITY Y 2004- “Hygiene Pack”

15. Criteria of food safety  Control  Food crisis  Fraud  Confidence  TRACEABILITY  Genetically modified organisms  Quality  Harmlessness  Public health  Environmental protection

16. Reg. 178/2002 Principles and general requisites of food legislation ` Definition of food. ` Risk analysis. ` Principle of caution. ` Food and Feed Safety. ` TRACEABILITY. ` European Food Safety Authority. ` Rapid Alert System, management of crisis and emergency situations.

17. ¿What is traceability? “The ability to trace and follow a food, feed, food- producing animal or substance intended to be, or expected to be incorporated into a food or feed, through all stages of production, processing and distribution.” “The ability to trace and follow a food, feed, food- producing animal or substance intended to be, or expected to be incorporated into a food or feed, through all stages of production, processing and distribution.”

18. Whereas 28 and 29 … it is necessary to establish a coprehensive system of traceability within food or feed companies…. … it is necessary to establish a coprehensive system of traceability within food or feed companies…. … food or feed companies can identify at least the bussines from which the food, feed...has been supplied … to ensure that traceability can be assured at all stages. … food or feed companies can identify at least the bussines from which the food, feed...has been supplied … to ensure that traceability can be assured at all stages.

19. Article 18 Identify from who and to whom the product has been supplied Identify from who and to whom the product has been supplied Put to practice systems and procedures…information available to CA Put to practice systems and procedures…information available to CA “one step back” - ”one step forward” “one step back” - ”one step forward” No need to identify a buyer when he is a final consumer No need to identify a buyer when he is a final consumer

20. Approach to traceability in the auction  Same species  Same zone of fishing  Same boat  Same freshness  Same size  LABELLING

21. Approach to traceability in aquaculture Specimens: location and movements in exploitation Specimens: location and movements in exploitation Feeding: details on used feed Feeding: details on used feed Treatment: veterinary medicines Treatment: veterinary medicines Identification: suppliers and clients Identification: suppliers and clients

22. Critical point: distribution Central markets Central markets Platforms of distribution Platforms of distribution Importers Importers

23. Traceability in retail Information about supplier Information about product: - Commercial and scientific denomination - Method of production - Name of the zone of capture or breeding - Net weight - Manner of presentation and/or treatment - Identification of first dispatcher or centre of dispatch

24. Conclusions In order to ensure the respective conditions of quality for the consumer, it is necessary: In order to ensure the respective conditions of quality for the consumer, it is necessary: Fulfillment of the hygienic-sanitary norms in: Fulfillment of the hygienic-sanitary norms in: –Process of production and handling of products –The establishments Fulfillment of marketing norms: Fulfillment of marketing norms: –Normalization. –Labelling and traceability.

25. THANK YOU FOR YOUR ATTENTION THANK YOU FOR YOUR ATTENTION Aurora de Blas Aurora de Blas e-mail: adeblasc@mapya.es