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Marketing is a perennial challenge in the seafood industry, and the presence of social media provides new opportunities for those who know how to use it. In this video, we'll examine how some forms of social media are the key to expanding your customer base.
Thanks to the latest advances in technology over the past several decades, seafood suppliers and buyers can now do their bidding both dockside and by the light of their desktop computers. What’s the value in conducting seafood transactions online and, conversely, in person? Join SeafoodSource.com alongside Mike Budreski, founder of online trading solution Ocean Executive, and Katy Davidson, oyster sourcing expert and founder of the Oyster Academy, as we explore the many intricacies of dealing seafood in the modern world.
Sean Murphy moderates a panel including James Anderson, Henry Demone and John Tanzer about a new report that will guide millions of dollars in investments in future fisheries improvement projects in third-world countries. Speakers will give a brief presentation followed by Q&A with Sean
Seafood processors must provide the freshest products to meet consumer and regulatory demands, while cutting production costs to maximize narrow margins. Processed and value-added seafood products are on the rise, and today’s leading seafood companies require the right processes and technology to address these high-volume, complex and shifting needs.
Don’t swim against the current. Acess this on-demand webinar to learn:
- How consumer demands for more processed and value-added seafood is affecting the industry
- The hidden costs (and benefits) of value-added processing
- Best practices for streamlining repack operations and production processes using multiple-output BOMs
- How to optimize production of by-products to minimize waste and improve profits
- Why improving distribution with route optimization and fleet management is top of mind with today’s leading seafood executives
Sponsored by:
The day before U.S. Election Day on 8
One of the side effects of EMS devastating shrimp supplies in Southeast Asia was a surge in interest in alternative markets such as Ecuador. Since then, the South American nation has capitalized on the increased demand for its seafood products, and is fixing to remain a player. In this webinar, we'll discuss how Ecuador's output has grown and what is in the future for the seafood markets in that country.
Seafood processors are a study in efficiency when producing fillets from raw fish, but "extra" parts such as skin, organs and other body parts are discarded as waste far too quickly. In this webinar, we'll explore what uses exist for these parts, and the opportunities for revenue they offer.
With a growing e-commerce world, some seafood dealers have found lucrative opportunities through popular online retail portals. In this webinar, we'll hear how one seafood dealer managed to extend its reach using a major logistics company to carry its products to a whole new set of customers.
Recovery is well under way from ISA in Chile, and we seem to be turning the corner on EMS in Southeast Asia, but what about the next big biological catastrophe that may be waiting in the wings? Even though we may not yet know what that may be, there’s a surprising amount you can do now to prepare for the next epidemic, and the advice follows guidance on sustainable aquaculture that has been around for some time. In this webinar, we’ll discuss what you can do to plan ahead.
Information management in seafood has become more multimedial to accommodate rapid advancements in the technology sector. Spreadsheets and PDFs are no longer enough - the appeal of complementary media, like digital images, is on the rise and it is influencing industry purchasing decisions like never before. How can seafood sellers best keep tabs on image data and leverage it to enhance operations and sales? Join SeafoodSource and José Castro Fuentes, Director of CYRSE, to explore the power of sharing and archiving images in the seafood realm.
