Medidas de Gestao das Pescarias Marinhas e Aquicultura 2019 The State of World Fisheries and Aquaculture 2018 | Page 65

THE STATE OF WORLD FISHERIES AND AQUACULTURE 2018
FIGURE 18
UTILIZATION OF WORLD FISHERIES PRODUCTION: DEVELOPED VERSUS
DEVELOPING COUNTRIES, 2016
Live, fresh or chilled
Frozen
Prepared or preserved
Cured
Non-food purposes
0
10
20
30
40
50
60
70
MILLION TONNES (LIVE WEIGHT)
Developed countries
Developing countries
evolving from traditional methods to more
advanced value-adding processes such as
breading, cooking and individual quick-freezing,
depending on the commodit y and market value.
Some of these developments are driven by
demand in the domestic retail industr y, shifts in
available species, outsourcing of processing, and
producers’ increasing linkages with, and
coordination by, processors and large firms and
retailers, sometimes outside the countr y.
Supermarket chains and large retailers are
increasingly the key players in setting product
requirements and inf luencing the expansion of
international distribution channels. Processors
and producers are working together more closely
to enhance the product mix, obtain better yields
and respond to evolving qualit y and safet y
requirements in importing countries as well as
consumers’ sustainabilit y concerns (which have
led to the emergence of multiple certification
systems, discussed under “International trade,
sustainable value chains and consumer
protection” in Part 3). In addition, the
outsourcing of processing activities to other
countries and regions is common, although its
form (53 percent of the fish destined for human
consumption in 2016), soon after landing or
har vesting from aquaculture. Fish preser ved
using traditional methods such as salting,
fermenting, dr ying and smoking – particularly
customar y in Africa and Asia – represented 12
percent of all fish destined for human
consumption in developing countries in 2016.
In developed countries, most fish production
destined for human consumption is retailed in
frozen, prepared or preserved form. In these
countries, the share of frozen fish has risen from
27 percent in the 1960s, to 43 percent in the 1980s,
to a record high of 58 percent in 2016. Prepared
and preserved forms accounted for 26 percent,
while cured forms accounted for 12 percent.
In recent decades, the fish food sector has
become more heterogeneous and dynamic. In
more advanced economies, fish processing has
diversified particularly into high-value fresh and
processed products and ready and/or portion-
controlled, uniform-qualit y meals. In many
developing countries, fish processing has been
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