From the left, Francisco Abad Picazo (FEDEPESCA), Javier Ojeda González-Posada (APROMAR), Javier Garat Pérez (CEPESCA), José Luis González Serrano (MAPAMA), José Luis Freire Freire (CONXEMAR), and Rita Miguez de la Iglesia (ANMUPESCA)

The 5th Seafood Quality congress, focused on addressing new consumption challenges, was held in Madrid, Spain on 28 June 2017. The event was co-organised by the Spanish Ministry of Agriculture and Fisheries, Food and Environment and EUROFISH International Organisation. It was officially opened by Alberto López-Asenjo García, General Secretary for Fisheries, who stressed the need to improve the current practices of waste management and better communication with the general public and especially groups of younger consumers. 

The programme explored the prospects for innovations in consumption, consumer outreach and various elements of circular economy.

Insight into the international framework, including the role of certification in the seafood industry, EU consumer habits and consumption trends of farmed fish in the Mediterranean, was presented by José Estors Carballo from FAO, Frangiscos Nikolian from the European Commission and Ekaterina Tribilustova from EUROFISH International Organisation.

The final round table comprised eleven sectoral associations that conveyed to the General Secretariat of Fisheries their ideas on how to revert the decreasing trend in consumption of fish and seafood. Common messages included providing more positive news to media, raising awareness about healthy and nutritional aspects of fish, and focusing on generating confidence from consumers. José Luis González Serrano, Director General for Fisheries Management, acknowledged in his closing remarks that communication is an essential element in building consumer trust and that adaptation of the industry to the new consumption patterns is crucial.

This is a must attend bi-annual event for anyone looking to benefit from learning about latest developments, technical advances and opportunities that affect the day-to-day operations and profitability of seafood businesses.