Abstract
This study focuses on fish quality and resource utilization at the ex-vessel level of the value chain. Substantial waste in the form of reduced fish quality is revealed for Atlantic cod landed by the coastal fleet in Norway, with approximately 30% of the sampled cod from 399 catches downgraded, implying reduced value of products in onshore processing. By using an objective quality index for individual catches in hedonic price modeling, we obtain new insights regarding the important role markets may play in sustainable utilization of marine resources. The econometric results indicate that the quality index had a rather modest effect on prices and that fishing methods is more important in price formation. These findings are attributed to a poorly performing ex-vessel market where asymmetric information regarding fish quality and the bargaining power of fishers distort the relationship between quality and price, with the result that fishers are not incentivized to deliver fish of good quality.
Highlights
In 2013, the Food and Agriculture Organization (FAO) of the United Nations [1] assessed that 89.5% of all marine fish stocks were fully fished (58.1%) or overfished (31.4%), and urged states to manage fisheries in a biologically sustainable way
To assess whether mul ticollinearity is a problem in the models, the variance inflation factor (VIF) was computed for each variable
The results of the quality assessments indicated that a high share (30%) of the Atlantic cod in the assessed catches was downgraded, representing a substantial waste of quality compromising the value of the final products in onshore processing
Summary
In 2013, the Food and Agriculture Organization (FAO) of the United Nations [1] assessed that 89.5% of all marine fish stocks were fully fished (58.1%) or overfished (31.4%), and urged states to manage fisheries in a biologically sustainable way. The FAO [2] encouraged states to utilize fish stocks to contribute to the nutritional, social and economic value of fish, where preserving its quality is para mount. Fish of high quality provide consumers with safe and healthy meals with high nutritional value, as well as enjoyable eating experi ences, positively influencing their satisfaction and willingness to pay. This may in turn lead to increased value added and greater profits for the various actors along the value chain. A decline in quality during harvest can never be regained in later stages of the value chain [3], implying that fishers play a crucial role in sustainable use of limited marine resources
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