What You Need to Know when Dealing with the American Retail Seafood Buyer PDF Download
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Author: Berit A. Hanssen
Publisher:
ISBN:
Category : Seafood industry
Languages : en
Pages : 40
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Book Description
Author: Berit A. Hanssen
Publisher:
ISBN:
Category : Seafood industry
Languages : en
Pages : 40
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Book Description
Author:
Publisher:
ISBN:
Category : Furniture
Languages : en
Pages : 482
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Book Description
Author:
Publisher:
ISBN:
Category : Business
Languages : en
Pages : 340
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Book Description
Author:
Publisher:
ISBN:
Category : Business
Languages : en
Pages : 1358
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Book Description
Author: Ian Dore
Publisher: Springer Science & Business Media
ISBN: 1475759908
Category : Technology & Engineering
Languages : en
Pages : 287
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Book Description
This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to the rapid pace of change throughout the industry. The subject of this book is fresh seafood. "Fresh" is defined as product handled under refrigeration (mechanical or ice) from har vester to consumer. This excludes frozen product, canned product and other shelf-stable packaging. Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Many prod ucts are, of course, handled in both refrigerated and frozen forms. There may be substantial differences, not just in how they are han dled, but in how they are processed, graded and packed. Frozen sea foods are often treated and traded as commodities, with standard descriptions. Marketing and distributing fresh fish and shellfish, which has to be eaten within days of harvest, is necessarily more personal and direct. The contest between refrigerated and frozen seafoods has continued for many years and shows no signs of resolving. Despite massive im provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet ter, perhaps simply because the word "fresh" is naturally appealing.
Author: W.E Schrank
Publisher: Springer Science & Business Media
ISBN: 9401131600
Category : Business & Economics
Languages : en
Pages : 564
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Book Description
This conference brought together an international group of fisheries economists from academia, business, government, and inter-governmentalagencies, to consider a coordinated project to build an econometric model of the world trade in groundfish. A number of the conference participants had just spent up to six weeks at Memorial University of Newfoundland working and preparing papers on the project. This volume presents the papers that these scholars produced, plus additional papers prepared by other conference participants. In addition, various lectures and discussionswhich were transcribed from tapes made of the proceedings are included. The introductory essay explains the genesis of the conference, describes the approach taken to modelling the groundfish trade, very briefly summarizes the technical papers, and describes future plans. The project is continuing as planned, and a second conference was held in St. John's in August 1990. The conference was a NATO Advanced Research Workshop and we wish to thank the ScientificAffairs Division ofNATO for their financial support. Additional financial support was received from the Canadian Centre for Fisheries Innovation in St. John's, the Department of Fisheries and Oceans of the Government of Canada, the Department of Fisheries of the Government of Newfoundland and Labrador, Memorial University of Newfoundland and Air Nova; we acknowledge with appreciation their help.
Author:
Publisher:
ISBN:
Category : Furniture
Languages : en
Pages : 1164
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Book Description
Author: Ian Dore
Publisher: Springer
ISBN: 9781475759921
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to the rapid pace of change throughout the industry. The subject of this book is fresh seafood. "Fresh" is defined as product handled under refrigeration (mechanical or ice) from har vester to consumer. This excludes frozen product, canned product and other shelf-stable packaging. Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Many prod ucts are, of course, handled in both refrigerated and frozen forms. There may be substantial differences, not just in how they are han dled, but in how they are processed, graded and packed. Frozen sea foods are often treated and traded as commodities, with standard descriptions. Marketing and distributing fresh fish and shellfish, which has to be eaten within days of harvest, is necessarily more personal and direct. The contest between refrigerated and frozen seafoods has continued for many years and shows no signs of resolving. Despite massive im provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet ter, perhaps simply because the word "fresh" is naturally appealing.
Author:
Publisher:
ISBN:
Category : Industrial policy
Languages : en
Pages : 616
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Book Description
Author:
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 578
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Book Description
Contains Interstate Commerce Commission reports, etc.
