Seafood Purchasing Preferences of Hawaii Chefs: Comparing Actual Purchase to Stated Preferences From Conjoint Choice Experiment

This study investigated if Hawaii chefs use wild seafood products over farm-raised and local over imports. Chefs were asked to estimate their purchases for shrimp, tuna, mahimahi, and salmon. Chefs were also asked to choose products within conjoint choice experiments to indirectly determine their preferences. Price is the most important attribute for shrimp. Hawaii chefs would prefer wild and farm-raised local, fresh shrimp if it were competitively priced over low-priced imported and frozen alternatives. This result can be useful for the shrimp aquaculture industry in Hawaii. The low importance of production method when purchasing seafood should be further explored.     

Evaluation of Alternative Market Channels for Farm-Raised Catfish

Abstract

Catfish producers have traditionally marketed catfish to centralized processing plants that eviscerate and fillet the fish for distribution to the food service sector and to retail markets. However, low prices offered by the processing plants since December of 2001 have fallen short of the breakeven costs for some farmers. Developing alternative marketing channels that offer higher prices to catfish producers have been suggested to help improve farmers' revenue by spreading price risks. The objective of this study was to examine the effect of alternative marketing channels and average size on the average price of farm-raised catfish. The results of this analysis suggest that catfish farmers can increase the average price received for live food-sized catfish by decreasing the percentage of fish marketed to processing plants and live haulers, while increasing the percentage of fish marketed to retail outlets in an average size range of 0.57 kg to 0.90 kg. This can be achieved with on-farm value-added processing. However, retail outlets are relatively limited and may not provide a solution to large-scale producers of the catfish farming industry.