Date: January, 2007
Abstract: Seafood is one of the fastest growing animal proteins among United States (U.S.) consumers. The sector’s commitment to new product and market development along with its focus on improving the quality and reliability of supply appears to be paying off with consumers in the U.S. continuing to enjoy seafood, especially shrimp and salmon, in record volumes. But as consumers eat more seafood, they are becoming more aware of the sustainability issues associated with its production and processing...
Research Type: Outlook