““TRACEABILITY IN FISHERY PRODUCTS”

88 DECEMBER 2006. TALLINNDECEMBER 2006. TALLINN

AURORA DE BLAS CARBONERO

COUNSELOR

GENERAL SECRETARIATE OF FISHERIES

MINISTRY OF AGRICULTURE, FISHERIES AND FOOD

SPAIN

There are no mad There are no mad cows in the seacows in the sea

But fisheries products must But fisheries products must be marketed be marketed ::

With sWith safetyafetyWith quality controlWith quality controlWith traceabilityWith traceability

TRACEABILITY OF FISHERIES PRODUCTS

O

Fisheries Fisheries PProductionroduction: : ccharacteristicsharacteristics what makes what makes it it

ddifferentifferent •Two fields of activityTwo fields of activity::

•Extractive fisheryExtractive fishery

•AquacultureAquaculture

•GrGreat eat diversidiversity of ty of commercial speciescommercial species

30,6 33,4 35,5 37,8 39,8 41,9

87,793,8 95,5 92,9 93,2 90,3

0

15

30

45

60

75

90

105

120

Mill. Tm.

1998 1999 2000 2001 2002 2003Years

CAPTURES AQUACULTURE

EvoluEvoluttiioon n of production in the of production in the WorldWorld

DeDevelopment of global velopment of global fisheries marketfisheries market

• IncreaseIncrease: : number of species and volumenumber of species and volume..

• ProducProductiotion: 130 million tons / 29% n: 130 million tons / 29% aquacultureaquaculture..

• 90% 90% of marketed productsof marketed products: : handledhandled, , procesprocessedsed, transform, transformeded..

• EU marketsEU markets 1000 1000 different speciesdifferent species..

• USA USA marketmarket 700 700 speciesspecies..

• And Spain approximatelyAnd Spain approximately 800… 800…

Shadow of a doubtShadow of a doubt AlthoughAlthough Europ Europee

isis a food safety a food safety zonezone, , we we encounteredencountered::

““mad cowsmad cows”” dioxinesdioxines anisakisanisakis avianavian

influenza…influenza…

The The consumconsumeerr

• SeSecuritycurity: : supply and supply and sanitarsanitary y conditionsconditions

• Easy Easy preparapreparationtion

• NNew products and presentationsew products and presentations

• InformaInformationtion

• Environmental impactEnvironmental impact

• Animal health and welAnimal health and welfarefare

• QUALITYQUALITY

Quality cQuality criteririteriaaoFood safetyFood safety

oOrganoleptic featuresOrganoleptic features

oClaClasssificasificatiotionn

oNutritional qualityNutritional quality

oQuality brandsQuality brands

oConsumer preferenceConsumer preference

oProducProduction respecting the environmenttion respecting the environment

oQuality assuranceQuality assurance: ISO : ISO andand HACCP HACCP

oPrPriceice

1.- 1.- Minimum compulsory sanitary Minimum compulsory sanitary ccondiondittionsions

2.- 2.- Minumum commercial Minumum commercial conditionsconditions

FOOD SAFETYFOOD SAFETY

COMMONCOMMON MARKET MARKETORGANIZATIONORGANIZATION

EU LEGISLATION SOURCESEU LEGISLATION SOURCES

NNewew nnormativormativee for food for food productsproducts

RegRegulationulation 178/2002. Princip178/2002. Principles and general les and general rrequisitequisiteses of food legislationof food legislation..01-01-06:01-01-06:

RegRegulationulation 852/04 852/04 Hygiene for food productsHygiene for food products. .

RegRegulationulation 853/04. H 853/04. Hyygiene giene for foods of for foods of

animalanimal origin origin. .

RegRegulationulation 854/04 854/04 Official cOfficial controlontrolss of of

products products ofof animal animal origin, for origin, for humanhuman

consumptionconsumption. .

RegRegulationulation 882/04 882/04 Oficial control of fOficial control of feedeed and and

foodfood. .

NormativNormativee of EUof EU Fishery MarketsFishery MarketsRegRegulationulation 104/2000 104/2000

ArtArticleicle 4 informa 4 information for consumertion for consumer

RegRegulationulation 2065/2001 2065/2001

ZonZone of e of capturcapture or breedinge or breeding MMethodethod of of producproductiontion: : extractive fisheryextractive fishery, , fresh fresh

water or aquaculture orwater or aquaculture or shellfish pickingshellfish picking.. Commercial and scientific name of the speciesCommercial and scientific name of the species.. By batchesBy batches: Fres: Freshness and sizehness and size..

RegRegulationulation 2406/1996 2406/1996

Common marketingCommon marketing standars standars

EvoluEvolution of food safetytion of food safety

19571957-- TrTreaty ofeaty of Rom Romee:: SupplySupply19921992-- Reform Reform of CAPof CAP:: EnvironmentEnvironment1994-1994- Crisis Crisis of of ““mad cowsmad cows”: ”:

ConsumConsumersers2000-2000- White White PaperPaper: : TransparencTransparencyy2002-2002- Reg. 178/2002Reg. 178/2002:: TRACEABILITY TRACEABILITY

2004- “2004- “HHygieneygiene Pack”Pack”

CriteriCriteria of food safetya of food safety

Control Control

Food cFood crisisrisis

FraudFraud

ConfiConfidencedence

TRATRACEACEABILIBILITYTY

Genetically Genetically modified modified organismsorganisms

QualityQuality

HarmlessnessHarmlessness

Public healthPublic health

Environmental Environmental

protectionprotection

Reg. 178/2002 PrincipReg. 178/2002 Principles andles and general general requisites of food legislationrequisites of food legislation

DefiniDefinition of foodtion of food..

Risk analysisRisk analysis..

PrincipPrinciple ofle of cautioncaution.. FFood and ood and FeedFeed SSaaffetyety..

TRATRACECEABILIABILITYTY..

EuropeaEuropean n FFood ood SSafetyafety AuthorityAuthority..

Rapid AlertRapid Alert SSystemystem, , managementmanagement of crisis of crisis

and emergency situationsand emergency situations..

¿¿What isWhat is tra traceabilityceability??

““The The aabilibility to trace and ty to trace and follow a foodfollow a food,, feed, food- feed, food-producing animal or producing animal or substance intended to be, substance intended to be, or expected to be or expected to be incorporated into a food incorporated into a food or feed,or feed, throughthrough all all stages of stages of producproductiontion, , processingprocessing and and distribudistribution.tion.””

WhereasWhereas 28 28 andand 29 29

• … … it is it is necesnecesssararyy to to establestablishish a a coprehensive coprehensive ssyystem stem of of tratraceceabiliabilityty withwithin food or fin food or feed eed companiescompanies….….

• … … food or ffood or feedeed companies can companies can identifidentify at leasty at least the bussines from the bussines from which the food, feed...has been which the food, feed...has been supplied supplied … … to ensure that traceability to ensure that traceability can be assured at all stages.can be assured at all stages.

ArtArticleicle 18 18

• IdentifIdentify from who and to whom the product y from who and to whom the product has been suppliedhas been supplied

• PPut to practice ut to practice ssyystems stems and proceduresand procedures……information available to CAinformation available to CA

• ““one step back”one step back” -- ”one step forward””one step forward”

• No No need to need to identifidentify a buyer when he is a y a buyer when he is a final consumerfinal consumer

ApAppproroach to traceability in the ach to traceability in the auctionauction

Same speciesSame speciesSame zone of fishingSame zone of fishingSame boatSame boatSame freshnessSame freshnessSame sizeSame size

LABELLINGLABELLING

ApApproach to traceability in proach to traceability in aquacultureaquaculture

• SpecimensSpecimens:: location and location and movmovementsements in exploitationin exploitation

• FeedingFeeding:: deta details on used ils on used feedfeed

• TrTreatmenteatment:: veterinary medicines veterinary medicines

• IdentificaIdentificationtion:: suppliers and suppliers and clientsclients

Critical pointCritical point: distribu: distributiontion

•Central marketsCentral markets

•PlatformPlatforms ofs of distribudistributiontion

•ImportImportersers

TraTraceability in retailceability 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

ConclusionsConclusions• In order to ensure the respective In order to ensure the respective

conditions of quality for the conditions of quality for the consumer, it is necessaryconsumer, it is necessary::

• Fulfillment of theFulfillment of the hygienic-sanitary hygienic-sanitary normsnorms inin::– Process of Process of producproduction and handling of tion and handling of

productsproducts– The establishmentsThe establishments

• Fulfillment of Fulfillment of marketing normsmarketing norms::– NormalizaNormalizationtion..– Labelling and traceabilityLabelling and traceability..

THANK YOU FOR YOUR THANK YOU FOR YOUR ATTENTIONATTENTION

Aurora de BlasAurora de Blas

e-mail: adeblasc@mapya.ese-mail: adeblasc@mapya.es