Professional Documents
Culture Documents
EXPORT
ANISH(24) DHAVAL(25)
PRADEEP(26)
SALIL(27) RAJNISH(28) RISHABH(29)
1
HISTORY
• 2008-09:
– European Union (EU) = 32.6%
– China 14.8%
– Japan 14.6%
– USA 11.9%
– South East Asia 10%
– Middle East 5.5%
– Other Countries 10.6%
• Due to prevailing economic recession export to EU,
USA and Japan declined 6.08%, 10.18% and
8.80% respectively
• All other countries increased their import of marine
products from India during the year. 5
6
INDIA'S SEAFOOD
RESOURCE
• Exported to more than 90 countries.
• India has one of longest coastline of 8118
Km.
• Global Share of India is 4.2% at 2nd
position, while China has 69% share.
• Has one of largest area under Estuaries,
backwaters and Lagoons, which are
highly conductive for developing capture
as well as culture fishes.
•
7
INDIA'S SEAFOOD
RESOURCE
• Employs 30 Lac people, contributes 1% to
Indian GDP and 4.5 % to agriculture and allied
products.
• Indian fishing industry got a major boost after the
declaration of EEZ (Exclusive Economic
Zone) in 1977.
• Major exporting States are AP, Kerala, Tamil Nadu,
West Bengal.
• Potentially unexplored states are Gujarat, Orissa,
Maharashtra.
• Major products are shrimps, frozen fish, cuttlefish,
squid and dried items. 8
INDIAN SEAFOOD INDUSTRY
9
UNTAPPED POTENTIAL
• Meager utilization of natural gift.
• Total production
– Potential – 15 Million Tonnes
– Production – 2.5 Million Tonnes
• Fresh waters and Ponds
– Total Available – 2.4 Million Hectares.
– Utilized – 1.5 Million Hectares.
• Production Per Hectare (Pond Culture)
– Potential – 5 Tonnesper Hec.
– Production – 2 Tonnes per Hec.
• Production Per Hectare (Reservoirs and Tanks)
– Potential – 600 Kg per Hec.
– Production – 100 Kg per Hec. 10
EXPORT TREND OF MARINE
PRODUCTS
Q: Quantity in MT, V: Value Rs. Crore, $: US Dollar in Million
Year Export Variation (%)
2004-05 Q 461329 49312 11.97
V 6646.69 554.74 9.11
$ 1478.48 147.71 11.10
2005-06 Q 512164 50835 11.02
V 7245.30 598.61 9.05
$ 1644.21 165.74 11.21
2006-07 Q 612641 100478 19.62
V 8363.53 1118.23 15.43
$ 1852.93 208.72 12.69
2007-08 Q 541701 -70941 -11.58
V 7620.92 -742.61 -8.88
$ 1899.09 46.16 2.49
2008-09 Q 602835 61134.51 11.29
V 8,607.94 987.02 12.95 11
$ 1,908.63 9.54 0.50
MAJOR
Q: QuantEXPORT ITEMS
it y in Tons, V: Value in Rs. Crores,$: USD Million
ITEM Share % 2008-09 2007-08 Growth(%)
FROZEN SHRIMP 21
43.91
Q
V:
126042
3779.88
136223
3941.62
-7.47
-4.10
43.97 $: 839.30 980.62 -14.41
UV$: 6.66 7.20 -7.50
FROZEN FISH 40
20.01
Q:
V:
238543
1722.29
220200
1303.41
8.33
32.14
19.66 $: 375.23 326.29 15.00
UV$: 1.57 1.48 6.16
FR CUTTLE FISH 8
8.84
Q:
V:
50698
760.59
45955
744.13
10.32
2.21
8.81 $: 168.17 185.66 -9.42
UV$: 3.32 4.04 -17.89
FR SQUID 9
7.35
Q:
V:
57125
632.35
34172
408.42
67.17
54.83
7.49 $: 142.87 101.29 41.05
UV$: 2.50 2.96 -15.63
DRIED ITEM 5
4.89
Q:
V:
31688
420.75
22414
258.88
41.38
62.53
4.85 $: 92.51 64.72 42.94
UV$: 2.92 2.89 1.10
LIVE ITEMS 1
1.15
Q:
V:
3434
99.00
2498
69.07
37.47
43.33
1.14 $: 21.82 17.21 26.84
UV$: 6.36 6.89 -7.73
CHILLED ITEMS 4
2.53
Q:
V:
21453
217.34
6541
118.11
227.98
84.02
2.54 $: 48.39 29.62 63.35
UV$: 2.26 4.53 -50.19
OTHERS 12
11.34
Q:
V:
73851
975.75
73698
777.29
0.21
25.53
11.54 $: 220.33 193.68 13.76
UV$: 2.98 2.63 13.53
TOTAL 100 Q: 602835 541701 11.29 12
100 V: 8607.94 7620.92 12.95
100 $: 1908.63 1899.09 0.50
MAJOR EXPORT MARKETS
Q: Quantity in Tons, V: Value in Rs. Crores, $: USD Million
Country Share % 2008-09 2007-08 (%)
• Traditional
Items:
– Shrimps
– Oyster •V a lu e A d d e d
– Tuna Fish Ite m s:
– Squids –C u ltu re d
S h rim p
– Lobster
–B a tte re d
– Frozen Fish
S h rim p
– Cuttlefish
–C o o k S h rim p
– Shark
–Fish Fille t.
– Squids
•
15
FACTS
• Shrimp
– 20% of world’s imports.
– Mainstay in India’s Exports 65.88% (2004),
53% (2008)
• 200 world class Seafood processing
factories.
• Kerala has 40 percent of the total
processing Industries, followed by
AP, Tamil Nadu and Gujarat. 16
India - A Seafood Processing
Hub
• The government has allowed import
of raw materials required for
processing plants.
• More Thrust is given on “Ready to
Eat” and “Ready to Cook” kind of
processed items.
• First seafood processing zone was
developed in Kolkata, with
investment of Rs 480 million.
17
Changing Trends
19
Mud Crabs
24
Vannamei Shrimps
•
• Per Hectare production is 20 tonnes,
against 2-3 tonnes of Black tiger
Shrimp.
• Margins from 3 tonnes of Vannamie
Shrimp is more than margins from 3
tonnes of Indian Shrimps.
• China produces 6.5 lac tonnes ,
Thailand 4.5 lac tonnes, Indonesia 4
lac tonnes and Vietnam 3.5 lac 25
Seafood supply chain in
India
26
Role of supply chain actors
27
Where to Export?
Declining
• E m e rg in g
Markets M a rk e ts
• EU (26%) •V ie tn a m
– Spain •B e lg iu m
– UK •C a n a d a
– Italy
•G e rm a n y
• USA (23%) •H o n g K o n g
• Japan (16%) •C h in a ( 1 4 % )
28
How to export?
34
Services offered by MPEDA
• AQUA CULTURE
– Aquaculture is the farming of freshwater
and saltwater organisms such
as finfish, molluscs, crustaceans and
aquatic plants.
– Aquaculture wing was established in 1979
by MPEDA to promote aquaculture in
coastal brackish water areas.
– Subsequently field offices were opened in
different maritime states.
– At present there are 6 regional and 4 sub-
regional centres extending technical 38
ACTIVITIES PERFORMED
43
Cage culture of fin fishes
• Items permitted
– No Quantitative restrictions on export.
• Promotional measures
– Central assistance to States for development of critical
infrastructure for export.
– Encouragements to State Governments for setting up
Export Zones.
– Declaration of Towns of Export Excellence
– Market Access Initiative Schemes for encouraging
increased marketing efforts by exporters/Brand
promotion
– Schemes to promote the Concept of Total Quality
Management.
•
57
FTP: Fish & Fishery Products
59
SEAI
63
Air-Fresh Seafood
nSturdy Boxes: Wetlocks are still the standard, but other specialty boxes
are available
n
nUse 4-Mil Poly Liners: Airlines hate leakers…so will your customers
n
n“Wet” Ice: Don’t use regular ice. It melts & creates a huge mess
n
nChill Before Packing: Make sure the fish is 32°F – or a bit less – before
it goes into the boxes
n
nGel Ice: Must be hard frozen & leak free / Use 2 X 1.5 lb gel packs per 50
lb box & 4 X 1.5 gel packs per 80 lb box / Put gel packs on both top
and bottom of box
n
nInsulation:Really helps maintain the chill / Highly advised during
warmer months 64
n
Effect of Insulation & Gel Packs
65
Planning Your Air Shipment
§Choosing a carrier
Service to destination – direct flights, minimum connections,
timing, etc.
Experienced staff / general reputation
Adequate chilling facilities enroute, etc.
Is your shipment “priority”, or can it be bumped for mail or
passenger baggage
§Insurance
Basicinsurance is minimal
Declared value protects against loss / Full value insurance is
usually quite expensive / Loss to customer is uninsurable
Claims take months to settle
66
Planning Your Air Shipment
nDocumentation
Anything other than the Air Waybill is your responsibility
Correct documentation is particularly critical on
international shipments
Are you a known shipper?
67
Use a Freight Forwarder
68
Shipping Frozen
nDeep Freeze Before Packing: Make sure the fish is as cold as possible –
minimum -5°F / -22°F (-30°C) is better
n
nGel Ice: Use lots! Must also be deep frozen & leak free
n
nDry Ice: Can be very good…but pricey. Shippers have limits on how much
you can use, so check in advance
n
nFreezers Enroute: Verify that freezers are available at every stop and
point of plane change. Make sure they are adequate to take your
shipment if need be.
69
Shipping by Truck
70
Challenges