Displaying items by tag: producer
Convincing benefits for suppliers and buyers
A lot of primary food producers try to sell part of their products directly to consumers and thereby circumvent other forms of trade. What has long been common practice for agricultural products is now becoming increasingly popular for fish and seafood, too. This marketing principle has advantages for both parties: the producers get better prices and the customers get optimal freshness.
When at around 4 p.m. the "petits bateaux" return to the port of Le Guilvinec on the French Atlantic coast and the fishermen unload their freshly caught fish or langoustines they are already eagerly awaited at the quayside by locals, restaurant operators and tourists. Fish that is not snapped up immediately can be seen shortly afterwards in one of the harbour fish shops, for example "La Marée du Jour", where crowds of customers are also already waiting. Three and a half hours further north-east by car in Cancale a good half dozen colourful stalls have been set up next to the town’s beach. That is where local oyster farmers offer their specialities. It would be hard to get "creuses de Cancale" fresher, or for that matter at a lower price, than here. Fresh fish sales straight from the fishing boat are also popular along the German Baltic coast. Anyone who wants to buy freshly caught cod or herring directly from the fisherman in the harbour of Wismar has to be an early riser: the town’s remaining fishermen usually land their day’s catch around breakfast time. And a lot of German trout producers, too, sell their fish directly to their customers. This sales channel is in the meantime practically indispensable from an economic point of view. Almost all producers offer their products in farm shops or at weekly markets, both fresh and processed – mainly hot smoked. Some trout farmers even have their own snack stands or fish restaurants. Direct sales are more lucrative than supplying to wholesalers and retailers. And they enable even smaller enterprises with relatively low production volumes to stay in business.