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City hopes scallops will hook buyers
‘Aggressive’ campaign to market seafood overseas
By BECKY W. EVANS
Standard-Times staff writer
 The
world could be New Bedford's oyster. Or at least provide
a wider market for its scallops.
That's what economic officials are hoping as they
explore ways to better promote the port's fresh and
frozen seafood products to foreign markets.
High demand for scallops in France, Spain, Italy and
other countries could create lucrative export
opportunities for New Bedford seafood companies and
bring economic benefits to the city, said Matthew A.
Morrissey, executive director of the New Bedford
Economic Development Council.
Mr. Morrissey is courting state and regional business,
trade and tourism agencies to help market New Bedford
scallops and seafood overseas.
According to Seafood Export USA Northeast, scallops are
the largest-growing seafood export in the Northeast.
Scallops have put New Bedford on the map as the most
valuable fishing port in the country — a title the city
has held for the past six years.
In 2005, New Bedford's seafood landings were valued at
$282.5 million, thanks to scallop prices that soared to
about $10 per pound. The seafood industry's impact on
the local economy has been estimated at $1.6 billion,
about six times the catch value.
During a brainstorming session, Mr. Morrissey met with
Tobias Stapleton of the International Trade Assistance
Center, Michael P. Sullivan of the Massachusetts Export
Center and Kristin Decas, executive director of the New
Bedford Harbor Development Commission.
They discussed conducting a study to identify ways to
grow the seafood industry, and considered how to
increase New Bedford's presence at upcoming seafood
shows in Boston and Brussels.
The group decided the next step must be to gather
industry input and research what other states and
regions are doing to promote their own seafood products.
New Bedford Mayor Scott W. Lang called during the
meeting to voice his support for promoting New Bedford
seafood worldwide.
"We need to expand our efforts," he said. "We must be
very, very aggressive."
Mr. Stapleton said he is planning a seminar to educate
the industry about the scallop market in France,
including the country's regulations regarding chemical
additives. Scallops are considered a luxury in France,
where they are served on holidays and special occasions
in the same way lobster is consumed in the United
States, he said.
The exploratory working group will continue to meet
about once every two weeks, Mr. Morrissey said. The
group's findings will be submitted to the mayor for
review, he said.
Contact Becky W. Evans at
revans@s-t.com
Publication date: April 11, 2007 |
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