CAMPANO CAUGHT IN THE BELGIUM, GEORGIA AND CHINA

Fish products from Campania are rediscovering new markets. The Consortium Caught Campano based in Pozzuoli in recent months has woven a number of business relationships with some fish dealers in Europe and Asia.
The leaders of the Consortium were approached by an importer of fish in Brussels which provides mainly Italian restaurants in Belgium with frozen fish or Atlantic Ocean. The caterers have called for a “return to origin” wanting to focus on Mediterranean seafood and in particular of the Tyrrhenian Sea. Now the agreement with the consortium is multi-week supply with fresh fish caught the day before (which will already be available the next day for lunch). The restaurants that will use this fish will become part of a proposed chain of good fish Italian and will be supported by marketing efforts.
In late July, a delegation of fishermen from Georgia, was caucasian overlooking the Black Sea, visited the vessels of Pozzuoli and Procida. The objective was to know the model of management of the Consortium and the ability to develop commercial activities of import and export of unique products such as the anchovies of the Tyrrhenian Sea with products in our markets but in small quantities and instead in abundance in the Black Sea; for example, plaice, cockles, turbot.
Finally, some have been established partnerships with entrepreneurs from China and interessasti to work the processing waste (for example, the swim bladder of fish) very much in demand in the food industry in the East for the preparation of food gelatins as a result of processes drying.
“I’m important contacts – says Fulvio Giugliano, president of the Consortium – which emphasize the importance of our fish and the need to maintain relations with the industries around the world. The relationships have been developed thanks to the international exhibition Sea Food 2014. Especially it is useful to note that they open up new markets that need quality products like ours and as the Orientals are interested in the scraps of our work and for their market become fundamental “