Efforts in the northwest of the country accompany fishing cooperatives to become more sustainable.
Sustainable products increase their chances of entering supermarket chains, said Iván Pérez, founder and general director of the civil organization Sustainable Conservation of Marine and Aquatic Resources (Cosorema), a civil organization dedicated to implementing sustainable models in fishing.
Retailers, in turn, have raised standards in purchasing policies. A challenge that shrimp fishing cooperatives in Mexico are striving to meet.
In a conversation with Causa Natura, Pérez details what spaces the fishing organizations he works with through sustainability practices have gained.
This interview has been edited for synthesis and understanding.
— How does Cosorema support sustainable shrimp fishing?
— At Cosorema we work very closely with cooperatives and fishing communities so that shrimp fishing is not only productive, but also responsible to the sea. We accompany them in processes such as the use of more selective nets, for example, the surface net or the artisanal chango, or making some adjustments to these types of nets that are most used in shrimp fishing.
We also support them with training, workshops with fishermen and even community monitoring during shrimp closures. We do everything with the idea of taking care of the resource. As the concept of sustainability says: to ensure the resource today so that it will continue to exist tomorrow.
— Is it easier to market a sustainable product?
— Well, look, we consider sustainability as a plus that weighs more and more on sales. We are taking that into account. Now buyers and also consumers value knowing that behind the shrimp on their table or on their plate there are good practices, that there is respect for the environment and that there is decent work...
So, this opens doors to markets with a better price, access to certifications that give it greater value and to larger channels such as supermarkets or exports.
— In the case of the cooperatives you work with, do your products arrive at supermarkets in Mexico?
— Yes, look, the truth is, from my experience I have known that, as a result of these good practices and with the merchants they partner with, they have entered markets such as Costco, Wal-Mart, some Sorianas, and other retailers in cities with a larger population such as Mexico City or Guadalajara.
Those are the (national) markets that I am aware of where these products have been incorporated or have appeared, especially shrimp with the (sustainable) logo out there in these national supermarket chains.
— In the case of those that are linked to Cosorema, what certification is it? * (In September 2024, artisanal shrimp from Mexico entered the evaluation process for obtaining an MSC certificate. Cosorema, together with Del Pacifico, was the customer who made the request in favor of 14 artisanal cooperatives).
— They are Fair Trade USA.
About Marine Stewardship Council (MSC) we haven't reached that point yet, we're still looking.
— Returning to the issue of access to preferential markets, is it easier to sell abroad if the product proves to be sustainable?
— It's not easier in terms of infrastructure, but it obviously opens up different markets, greater diversification.
Why? Because abroad, speaking of the United States as Mexico's main marketer and importer of Mexican seafood products, it is increasingly demanding the issue of sustainability within resources. So, yes, in a way.
— Well, returning to the subject of production, you were already telling me about fishing gear. What would you say is the main barrier to sustainable production?
— Well, look, from the experience we have had working, what hinders the most is the lack of access to technology, constant technical advice and, above all, I think that funding is very important in the first place.
Fishermen often want to do things right, but they have nothing to do with, and of course, every change requires time, investment and support.
— Do you think that certifications such as MSC are a step to enter retail markets?
— Well look, speaking of MSC, I consider it a very valuable tool, because it is the most recognized globally.
It's a support that opens many doors for you in new markets, but we also understand that not all communities are ready to get them. That's why we support continuous improvement processes, pre-evaluations, and certification preparation.
The idea is that, step by step, more producers can achieve that standard without being left out from the start, but aware that it is a challenge. Both in terms of costs and in a very strong change of vision of what has been done. Then, a very important commitment is generated.
— We have seen that in the purchasing policies of supermarkets, for example, Walmart, they care a lot about having the MSC certificate or an equivalent. Do you think that the certifications in the purchasing policies are here to stay?
— I say yes, because that's where all global initiatives are aimed. The blue economy movement, food security, all in terms and concepts of the English language, are pointing there.
Then, in addition to the support of the UN, of its 2030 agenda with policies, with increasingly important agreements that we all have to reduce our carbon footprint and the exploitation of resources. So, yes, I think they're here to stay.
It remains to be seen how these permeate other regions because most of the supermarket policies you mention are in first-world regions.
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