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Sapmer Wants To Expand Minus 40 °C In US Market

Sapmer’s positive financial results are linked to the company increasing its processed catch as well as a price effect, according to CEO Yannick Lauri.

He explained that the company has been moving into the American markets mainly with CO free tuna steaks.

“Our regular sales markets, and specifically the Asian market, stayed well oriented with good prices. Our effort to structure the company, by strengthening our industrial facilities as well as the sales and marketing departments will continue during 2013 in order to prepare ourselves for the future.”

 “Studies were conducted concerning the development of our tuna activity and the arrival of the new ships in order to build a second value added factory in Mauritius,” the company said. The company already has the Mer des Mascareignes plant in Mauritius, and will expand in 2013 its processing capacity with the new facility to 21,000 metric tons annually.

Also a new -40°C cold store will help expand the processing capacity by 6,100 metric tons during this year.

Sapmer now operates five tuna purse seiners (on board -40 degrees Celsius deep freeze) for its skipjack and yellowfin tuna fishing activity in the Indian Ocean. Most of these boats have been built by the Pirou shipyard in Vietnam. Besides these tuna seiners, the company also has a wholly-owned fleet of four freezer-longliners for Patagonian toothfish and a freezer pot lobster vessel for rock lobster.

By the end of 2013, Sapmer expects to launch two new vessels, which are currently under construction.

Sapmer sees the US market as the major area for expansion, especially for its value- added tuna steak products.  With its minus 40 degrees Celsius frozen yellowfin tuna, Sapmer hopes to be offering a better alternative to US restaurants and consumers than the currently “CO smoked“ yellowfin that is mainstream in the USA.

Sapmer intends to concentrate on untreated, natural tuna products. The company is also considering the introduction of tataki tuna, which are half-cooked skipjack loins.