Fish Traders like Jack Fong Play an Important Role in the Industry Supply Chain
Fish is crucial to a nutritious diet. Fish and fish products are recognized not only as some of the healthiest foods on the planet, but also as some of the least impactful on the natural environment. For these reasons, they are vital for national, regional and global food security and nutrition strategies, and have a big part to play in transforming food systems and eliminating hunger and malnutrition.
The 2020 Report on The State of World Fisheries and Aquaculture (SOFIA) by the United Nation’s Food and Agriculture Organisation (FAO) states that Fish and fish products are some of the most traded food items in the world – so it’s no surprise that in 2018, 67 million tonnes of fish (live weight equivalent) was traded internationally for a total export value of USD164 billion. This equates to almost 38 percent of all fish caught or farmed worldwide.
The report goes on to say that fish provided about 3.3 billion people with almost 20 percent of their average per capita intake of animal protein. In 2017, fish accounted for about 17 percent of total animal protein, and 7 percent of all proteins, consumed globally.
Now, since this is a very important trade, one must wonder, who are the people involved in the global fishing trade apart from the fishers?
Seafood supply chain
Every seafood supply chain begins with a producer which is the fisher, right up to the end buyer, who sells to a consumer. End buyers include retail outlets - from locally owned fish markets to national supermarket chains, restaurants, and food service establishments, such as hotels, hospitals, and schools.
In artisanal fisheries, it is not uncommon for fishers to bypass the supply chain completely and sell their catch directly to consumers at the landing sites, roadsides and even door-to-door within the community.
However, for seafood sold into more formal markets, supply chains can consist of any number or combination of mid-chain players such as primary processors, traders, wholesalers, dealers, secondary processors, distributors, and transporters, who transform, package, and move product from the point of production to the final sale.
In Fiji, a lot of business people have ventured into the seafood business because of the high demand from the local and international markets.
Man on a mission
Jack Fong is a 52-year old businessman. He moved to Fiji from China in the early 1990s to assist his brother who had already started his own hairdressing business.
After a few years, Jack decided it was time to venture into the seafood industry. After meeting all requirements, Jack opened his own company in 2007 which to this day is known as Soluk Island Fresh Company Limited.
The company’s main business function when it opened was the trade of sea cucumber and fish. However, since the ban on harvesting of sea cucumber was introduced in 2018, Jack ventured into buying seaweed, and until lately tilapia and prawns.
Helping out fishers in the maritime islands was something that Jack enjoyed especially in seeing the developments that took place in their island homes.
“I love helping people especially fishers. These are trying times that we are living in and I am only too happy to assist the communities in whatever way I can,” he smiled.
“To a point where fishers would come to me seeking assistance with boats and engines. They would then sell their catch to me which I was only too happy to buy. That was the relationship that I had with the fishers and to date, I have expanded this as well to aquaculture farmers.”Supporting Fish Farmers
The hard working businessman says that since last year, he has been working closely with the Ministry of Fisheries in terms of sales of farmed fish and prawns from farmers in the Central Division.
“I was very happy to assist the farmers who sometimes find it hard to get a decent market for their tilapia fish and are often seen standing for one whole day under the hot sun.”
Jack adds that through the new friendships and network that he has forged, he has also given a few tips to the farmers on the importance of quality.
“I have advised the staff as well to ensure that quality is maintained from harvest right up to the plate. This will ensure trust and a stamp of approval from the customers,” he smiled.
“For example, if we harvest from the farm today, we keep the live fish in aerated tanks over a 24 hour period. This allows for self-cleansing of the fish before it is then sold to the buyers,” explained Jack.
Jack says that because he has been buying tilapia fish and selling it mostly to the Chinese community from his store in Raiwaqa.
“I just send out the message to my network and within hours, it sells like hot cake,” he smiled.
Jack says that he is currently working out the mechanics of selling live prawns as well and once this is ready, he will also buy from the farmers to sell to his network.
His company is also buying dried seaweed at a price of $1.50 per kilogramme. Jack says that Fiji’s coastal communities have the potential to grow the seaweed industry and he believes that through steady growth and progress, he will be able to raise his purchasing price.
“I know that Fiji can produce more and if we all work together, fishers, farmers, wholesalers, middlemen, retailers and everyone in the fish industry, we can actually grow this industry further and put the Fiji brand of fish in international markets,” explained Jack.
“By communicating with each other and giving each other tips on best practices, I am sure that we will be able to improve all aspects of our fish trading business and will be able to compete with other Pacific Island countries on the international platform,” added Jack.
Trends in the world market
According to the SOFIA Report, World fish production, consumption and trade are expected to increase, but with a growth rate that will slow over time.
Total fish production is expected to expand from 179 million tonnes in 2018 to 204 million tonnes in 2030 and aquaculture production is projected to reach 109 million tonnes in 2030, an increase of 26 million tonnes equivalent to 32 percent over 2018.
The world’s appetite for fish and fish products show no sign of slowing and it is imperative that the industry collaborate to create better opportunities that will enable sustainable harvesting practices and continuous production for generations to come.