Imported Tuna and Impact to Hawaii Fish Market Minling Pan, Ph. D



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Imported Tuna and Impact to Hawaii Fish Market

  • Minling Pan, Ph.D.

  • Timothy Ming

  • Pacific Islands Fisheries Science Center

  • September 29, 2004


Research Background

  • Imported tuna has increased recently and competes with local fishing industry (based on industrial observations)

  • …First look at foreign trade to Honolulu



Types of Imported Tunas to Honolulu (1989-2003 Average)



Fresh Imported Tunas to Honolulu (1989-2003)



Hawaii Tuna Landings (1989-2003)



Frozen Imported Tuna to Honolulu (1989-2003)



What was causing the increase of imported tunas in local markets?

  • Frozen yellowfin used for “poke” and “sashimi

    • cube (poke)
    • steak or fillet (sashimi)
  • Foreign owned ocean containers ships do not stop in Honolulu (Johnson Act)

  • Imported tunas transshipped to Honolulu from Los Angeles, and San Francisco through Matson or Sealand container ships



Frozen Yellowfin/Bigeye Imports to LA (1989-2003)



Frozen Yellowfin/Bigeye to SFS



Frozen Yellowfin Treated by Tasteless Smoke (TS)

  • The basic ingredient of TS is carbon monoxide (CO)

  • Frozen cube/sashimi steak

  • Price on Hawaii wholesale market

  • $3.50/lb for cube

  • $7.00/lb for sashimi steak



CO/TS Product History

  • Japan producers began using CO to treat tuna 15 years ago

  • U.S. received first shipment of CO treated tuna in early 90s

  • 1996 a patent of using CO technique was granted in US

    • filtered-wood-smoke
  • 1999 a patent for tasteless smoke (TS) claimed by Hawaii International Seafood Inc. was granted

    • burning an organic, food grade smoking material
    • smoking in low °C
    • frozen tuna can stored for one year
  • 2000 USFDA approved TS as “generally regarded as safe”

    • Tasteless smoke (preservative to promote color retention)
    • Treated with carbon monoxide (preservative to promote color retention)


Recent Development of CO Treated Seafood

  • 1999 Japan banned the use of CO to treat tuna but allowed it for other seafood

  • Canada and European countries also banned CO treated seafood

  • About 20-30 containers (40’) of TS treated frozen tuna imported into the US monthly (IntraFish Industry Report, 2003)

    • 7 – 10 million lbs a year to U.S.


Impact to Local Markets

  • Data problem--no official statistics on total imports

    • Transshipments
    • Harmonized System (HS) code: no clear code for TS treated tuna
  • Consumer ignorance on the TS/CO treated products



A PILOT STUDY ON CONSUMER KNOWLEDGE FOR AHI POKE



BACKGROUND

  • Assumptions

    • Local consumers of ahi poke exhibit an ignorance towards the Tasteless Smoke product
      • Purchasing TS products without knowing what it is (ambiguous labeling; traditionally, local supply dominates)
      • The active ingredients as well as the effects of Tasteless Smoke are unknown to local consumers
    • Local consumers value the quality of fresh local ahi over previously frozen Tasteless Smoke treated ahi and are willing to pay a higher price for the local fresh


A PILOT STUDY

  • Purpose of this pilot study

  • Method of pilot study

    • Survey
    • Convenience Sampling
      • Sample size of 62 (31 respondents from National Marine Fisheries Services affiliated and 31 respondents non-NMFS affiliated)


Retail Market Report “How common TS is in our markets”



Popularity of TS treated Ahi Poke in Local Markets

  • Two dollars difference between TS/CO treated and local fresh Ahi Poke

    • Holiday price is even lower: Ahi Poke $4.99/lb
  • Long shelf life of TS/CO treated Ahi Poke

    • Constant & adjustable supply
    • “Freshly made”
  • Consumer may not be aware of the differences in the two products



PRELIMINARY RESULTS OF SURVEY

  • Price is an indicator of the presence of consumption for Tasteless Smoke Ahi Poke



PRELIMINARY RESULTS OF SURVEY



PRELIMINARY RESULTS OF SURVEY

  • The choice of color in Ahi Poke is a determinant of consumer ignorance for Tasteless Smoke product



PRELIMINARY RESULTS OF SURVEY

  • Most respondents did not realize that carbon monoxide is an active ingredient of Tasteless Smoke



PRELIMINARY RESULTS OF SURVEY

  • Most respondents did not know that carbon monoxide intensifies the red color of Ahi meat



CONCLUSIONS

  • Further study is needed to determine the consumer knowledge and preferences for TS versus fresh tunas

    • Improve questionnaire design
    • Proper sampling
    • Conjoint analysis
    • Determining the value people would pay for local fresh or TS/CO treated (previously frozen) Ahi Poke
  • Monitoring Transshipments



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