. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. As Pate sees it, most of the imports are fairly low-value, small shrimp, while the strength of North Carolina shrimp lies in the taste, quality and size. For that reason, North Carolina shrimp could be marketed towards higher quality, niche markets — such as high- end restaurants and caterers. To reach these markets, shrimpers and processors are looking at ways to provide specialized and "value- added" products to the consumer. The overall goal is to increase the visibility of—and an interest in
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. As Pate sees it, most of the imports are fairly low-value, small shrimp, while the strength of North Carolina shrimp lies in the taste, quality and size. For that reason, North Carolina shrimp could be marketed towards higher quality, niche markets — such as high- end restaurants and caterers. To reach these markets, shrimpers and processors are looking at ways to provide specialized and "value- added" products to the consumer. The overall goal is to increase the visibility of—and an interest in — local products, says Barry Nash, Sea Grant seafood technologist. "Market research indicates that consumers want to buy locally grown foods and are willing to pay a premium for regional commodities if these products satisfy consumers' expectations for quality, consistency, healthfulness, taste appeal or uniqueness," Nash explains. There are several programs in the works that will address quality and consistency. A "Mark of Quality" program has been proposed as a cooperative effort among Sea Grant professionals in eight southeastern states with viable shrimp industries. The program would establish quantifiable quality standards. "The standards would include measures for product attributes such as piece size, salinity, water content, aroma, appearance, flavor and color," Nash explains. "The program's objective would be to harness measurable quality standards that reinforce a recognizable brand image for wild- caught shrimp — similar to what has been done for the Vidalia Onion or the Angus Beef marketing ; North Carolina Sea Grant specialists also hope to work with local captains and processors to test the handling methods advocated by the TAA curriculum for enhancing the quality of shrimp at the time of harvest They are developing a proposal to compare batch-process handling methods recommended by the TAA program to conven
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
