APEC 2015 “Expert Consultation on Methodology of Fishery and Livestock Losses”

Taipei City, 16-17 of July, 2015

Luis Alberto Chimpén

TERRITORIAL EXTENSION : 1 285 216 km2

POPULATION : 31,155,263 (Estimate 2015)

MARINE COAST : 2 330 kmEXCLUSIVE ECONOMIC ZONE : aprox. 900 000 km2

PERUVIAN SEA FEATURES

Main areas of fisheries and primary productivity

• Fishing near the coast

• Rich, high productivity (intense upwelling)

• Extraction of an annual average of 6 - 10% of the world catch

PERÚ

PERÚ: GREAT DIVERSITY OF FISHERY SPECIES

UTILIZADOS

NO UTILIZADOS

14.25%

85.75%

UTILIZADOS

UTILIZADOS

7,19%

92,81%

Equinodermos

CetáceosMammals

Other groups

FISHPelagicDemersalCoastal

1052 Identified species150 Commercial

species

ShrimpLobsterCrabs

Pelecypodos

Cefalópodos

Gasterópodos

Amphineuros

3.63%

96.37

1100 Identified species40 Commercial species

400 Identified species25 Commercial species

MOLLUSC

CRUSTACEAN

Sea birds

UTILIZADOS

NO UTILIZADOS

UTILIZADOS

NO UTILIZADOS

• Perú is the most productive country in the world of aquatic resources (Bakun & Weeks, 2008)• Less than 1% of the world ocean surface provides about 10% of the catch of fish in the world

based mainly on a single resource, the anchovy (Engraulis ringens J.) resource that is in astate of full exploitation.

• Fisheries production worldwide marine catch. The top 10 species in 2008

Source: IMARPE- Perú Source: FAO

ARTISANAL VESSELSFirst stage

Second stage

ANCHOVY

• Lack of preservation• Bad handling during

unloading• Bad Hygiene & Sanitation

of the vessel.• Crushing

GIANT SQUID

• Crushing • The taste of ammonia• Color change by the

presence of chromatophores

• Bad Hygiene & Sanitation of the vessel.

• Lack of preservation.

MAIN LOSSES Normally it happens in the first stage of the chain of the product. The boat owner and the fisherman are the main responsible for low quality of the fish. That happens mainly by the lack of compliment of the Rules of the Good Manufacture Practices (GMP).

PROGRAMS : HYGIENE, SANITATION AND PRESERVATION

Before leaving, the vessel must beprepared according to GMP regulationsand preservation of fish as well ashygiene and sanitation.

CANNING OF ANCHOVY

Products develepped by ITP to be produced by the national industry.

• Whole Anchovy in vegetable oil, water and salt, or in tomato sauce of ½ lb,

1 lb or 8 ounces, tall / oval, 24x15 oz./caja.

• Grated anchovy in vegetable oil or water and salt of 1/2 lb, 48x6 oz.

• Solid anchovy in vegetable oil or water and salt, 48x7 oz./caja.

• Fillets, skinless and boneless, in vegetable oil or salt water, aluminum can

of 125 g, boxes de 48x4 ounces.

Peru: Use of anchovy for Direct Human Consumption 2004 - 2013 (Thousand MT)

YEAR 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

FISHMEAL 8 797,14 8 628,40 5 891,84 6 071,29 6 159,39 5 823,16 3 331,72 7 000,10 4 754,12 3 693,87

DHC 11,35 27,07 43,46 71,17 98,59 99,81 112,91 125,15 104,98 83,01

CANNING 2,63 14,89 31,00 58,12 78,85 86,62 92,64 85,21 86,76 64,81

CURED 8,19 10,43 10,66 7,30 7,14 9,40 10,26 11,447 12,87 8,09

FROZEN 0,21 1,41 1,27 5,18 12,26 3,4 9,98 28,483 5,06 9,88

FRESH 0,32 0,35 0,54 0,57 0,33 0,11 0,03 ------------ 0,22 0,23

0.00

20.00

40.00

60.00

80.00

100.00

120.00

140.00

Tho

usa

nd

of

TM

Year

UNLOADING OF ANCHOVY FOR DHC

GIGANT SQUID

GIGANT SQUID, Jumbo squidDosidicus gigas

CALAMAR / SQUIDLoligo gahi

Other products:

Whole, sorted by size (length of the tube in cm

or inches), blocks in plastic bags and boxes

master.

Clean tubes or steaks, sorted by size (length of

the tube in cm or inches), skinless, interleaved,

blocks in a plastic bag and master carton.

Tubes and tentacles; including clean tubes with

tentacles

Rings, IQF.

MAIN FROZEN PRODUCTS

Frozen Industry :

• Products: – Nuggets

– Breaded– Burgers

• Supply of raw– Anchovy– Giant squid– Trout– Tilapia– Mahi mahi

• Market– Foreign: Spain, Ecuador

Crushed Mixed Formed - Batter

Breaded

Frozen

Packaging

Nuggets- Marine format Nuggets- Sticks format

Nuggets- Snacks format Rings format

-

10,000.00

20,000.00

30,000.00

40,000.00

50,000.00

60,000.00

70,000.00

Hamburguesa Nuggtes Filete empanizado Milanesa

TON

S

PRODUCTS2014 2013

Fuente: SUNAT, SNP

Fish frozen

Mahi mahi: EEUU, Venezuela

Mackerel: Nigeria, Ghana, Camerún

Hake: Alemania, Venezuela, EEUU

Scallops

Francia, EEUU

Anchovy canning

Colombia, Panamá

Rep. Dominicana

Anchoas canning

España, EEUU, Italia

Frozen shrimps

EEUU, España

Giant squid frozen

China, Spain

South Corea, JapanMackerel canning

Chile, Brasil, Ghana

Haití

MAIN MARKETS FOR OUR PRODUCTS DHC

In 2014 exports of products CHD have generated US $ 1.164 billion currenciesand represent 40 % of total non-traditional exports .

These exports grew 12% last year.

PERU NOWA Country of Opportunities

LUIS ALBERTO CHIMPEN

Email: lchimpen@itp.gob.pe

Telf.: (511) 577-0116 / (511) 577-0118

Fax: (511) 577-0908