Faced with a multiyear decline in Spanish seafood demand coupled with a need to fish more sustainably, the Fisheries Ministry of Agriculture, Fisheries and Food has tripled the budget allocated to producer organisations (PO), which it views are a necessary part of the solution to meet both challenges. Announcing the government’s strategy at the 3rd Cantabrian Day organised by the Association of Cantabrian Fishing Producers Organizations (Opescantábrico), Secretary General for Fisheries Isabel Artime said that the most recent budget for PO support, valued at 18.6 million euros, is triple the allocation from five years earlier in 2018. Moving forward, an additional 49 million euros is reserved from the Operational Program of the European Maritime, Fisheries and Aquaculture Fund (EMFAF) to support the production and marketing plans of these organisations for the period 2021-2027.
She believes POs are the right tool to promote seafood to a consumer base that has declined in recent years, as well as to achieve society’s goals of increased sustainability in fish production. Producer organisations, she said, “combine tradition and innovation, and demonstrate constant learning and maintenance of the highest sustainability standards, making the Spanish fishing sector strong, competitive, and committed.” There are only two associations of producer arganisations in Spain, of which one is Opescacantábrico; at its event the Ms Artime noted is a pioneer in the certification of fisheries as famously “Spanish” as bonito and anchovy. The PO, she pointed out, is at the forefront of the search for solutions to guarantee generational change and decarbonisation of the fleet. Addressing the problem of weak seafood demand, Isabel Atrime encouraged greater collaboration through POs to promote the many benefits of fish consumption. Public information campaigns are key to this effort, and one such promotional means is a “Foods of Spain” presentation at fairs and other events where industry organisations can communicate to consumers that the fish they enjoy is both healthy and environmentally sustainable.