Dr. Dag Heggelund on reducing seafood shrinkage

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February 3, 2015 Posted in Whitepapers

In the October/November 2014 issue of Food Quality & Safety, Dr. Dag Heggelund, Trace Register CTO, discusses the various factors that lead to seafood shrinkage.

Statistics show that around half of every pound of harvested seafood protein ends up as waste; 10 to 20 percent pre-distribution and retail, eight percent at retail, and 31 percent at the consumer’s home.

Enhanced traceability, with its powerful analytic tools, enables companies to monitor and analyze their seafood supply chains in near real-time to proactively prevent problems, reduce waste, and improve supply chain performance and product quality.

...companies need to understand that if you can’t measure it, you can’t manage it. By implementing a continuous improvement process and enhanced traceability, the seafood industry can improve product quality, which will ultimately enable companies to reduce waste, increase margins, and deliver consistently good food to consumers.

Read on to learn how traceability can reduce seafood shrink.

Article: Reducing Seafood Shrinkage

 

 

 

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