Seafood Export – Business plan format
What is Export ?
Export means shipping of goods from port of one country to the port of another country. The sender of goods and services is called the exporter and the overseas based buyer is referred to as the importer. The goods and services which are to be imported or exported can range from a wide variety of utilities from small tools to heavy machineries, from raw materials to finished products, from clothes to food. Read the basics of Export here
This particular article focuses on exporting sea foods. There is a great diversity of sea foods ranging from fishes like Bombay duck, pomfret etc., roe such as lumpfish roe, shad roe, etc., shellfish like crayfish, lobster, oysters and many more; and echinoderms such as sea cucumber and sea urchin.
Requirements for exporting seafood
If you are opting for a business venture in exporting seafood, you will have to obtain official assurances or export certificates. It is important to comply with Overseas Market Access Requirements (OMARs), which are specific to each destination country and meeting General Requirements for Export (GREX). Seafood products are subjected to strict licensing rules in general. Once you avail yourself a license, you must meet the export requirements of destination countries which also require labelling of foods containing allergenic substances.
Labelling is recommended especially for seafood that contains abalone, cuttlefish, salmon roe, shrimp, crab, salmon and mackerel as raw materials.
Apart from labelling, every country has certain general principles—inspection testing and other regulatory processes—to ensure compliance.
Exporting with safety
Good hygienic practices in handling and transportation of seafood is apre-requisite and ample refrigeration throughout these processes should be maintained. The “Hazard Analysis Critical Control Point” (HACCP)is a system to ensure food safety and quality. This system has gained worldwide recognition as it is the most cost-effective and reliable systems available. It is based on the identification of risks, minimizing those risks through the design and layout of the physical environment in which high standards of hygiene can be assured; it sets measurable standards and establishes monitoring systems.
HACCP is a competent flexible system which can be successfully applied at all the critical stages—from harvesting till the time it reaches the consumer.
The exporter must ensure that their food handling, processing and transportation facilities fulfil the requisite standards. Assuring high standards for quality and safety is good economics, minimizing losses that result from spoilage, damage to trade and from illness among its consumers.
Exporting seafood in India
India is blessed with a vast coastline spread well over four thousand miles. According to Food and Agriculture Organisation report of 2011, India’s total fishery production is about 8.88 million tons from both capture and aqua cultured. India’s seafood industry is becoming one of the largest suppliers of quality seafood to all the major markets of the world. India has world class seafood processing plants that follow quality control regimes in adherence to stringent international regulatory requirements.
With the growing demand for Indian seafood products across the world, the dynamics of the seafood business in India is changing at a rapid pace.
There is a tremendous growth in the resources and infrastructure of the Indian seafood industry today and has proven to be a highly profitable venture.
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