When seafood is your livelihood, you know what it means to negotiate and how important it is to be able to trust your team, your vendors and even your customers. One bad shipment can dramatically impact the bottom line, so it is crucial that you know exactly how much time is left on the clock.
Which caused us to wonder: Why is it that with all of the scientific study of marine life, nobody has developed an objective, scientific way to assess and certify seafood freshness for every point in the “catch to consumption chain?”
How much easier would our industry’s daily transactions be if product freshness was merely a certified number on a sheet? What if we had an objective, data-driven approach to determining freshness that eliminated the guesswork from our buying and selling decisions?
A common seafood industry connundrum
“Freshness” is a common, but relatively ill-defined, term used in marketing of perishable products. The objective determination is the “Holy Grail” of seafood technology. To date, no satisfactory objective measurement has been demonstrated or accepted by the fresh tuna industry.” (excerpt from the research paper “Quality and Product Differentiation as Price Determinants in the Marketing of Fresh Pacific Tuna and Marlin)
This was the genesis of using the science of BIA for evaluating seafood freshness. Using the decades-old scientific principles behind BIA and the affordable, hand-held equipment developed specifically for this purpose, we have created a certification program that can help seafood sellers, shippers and buyers to be on the same page, every shipment, every day.
That’s the story of how Seafood Analytics came to be, and why we present to you the SeafoodCQR and our simple, repeatable certification program that can help you maximize your seafood value and protect your vendors and customers alike.