دانلود مقاله مروری بر خرده فروشی غذاهای دریایی در آمریکا
چکیده
1. مقدمه
2. داده ها
3. نتایج
4. نتیجه گیری
منابع
Abstract
1. Introduction
2. Data
3. Results
4. Conclusions
Acknowledgments
Disclosure statement
Funding
References
چکیده
در حالی که تعداد زیادی از مطالعات مصرف غذاهای دریایی را در بازارهای مختلف بررسی کرده اند، به طور شگفت انگیزی اطلاعات کمی در مورد انواع غذاهای دریایی فروخته شده در فروشگاه های خرده فروشی یا اشکال محصول آنها در ایالات متحده وجود دارد. این امر به ویژه در مورد غذاهای دریایی تازه، که به طور کلی به عنوان با ارزش ترین شکل محصول از غذاهای دریایی در نظر گرفته می شود، صادق است. در این مقاله، یک مجموعه داده منحصر به فرد در مورد فروش خرده فروشی غذاهای دریایی در فروشگاه که شامل اطلاعاتی در مورد سه شکل اصلی محصول (محصولات تازه، منجمد و پایدار در قفسه) است، تجزیه و تحلیل شد. غذاهای دریایی تازه مهم هستند، زیرا 43 درصد از درآمد فروش را تشکیل می دهند. علاوه بر این، برخی از گونه ها تقریباً به طور انحصاری به صورت تازه فروخته می شوند، با قزل آلا و خرچنگ به عنوان نمونه های اصلی. Fresh همچنین بیشترین تنوع گونه‌ها را شامل می‌شود و به این ترتیب، محتمل‌ترین شکل محصول برای موفقیت تولیدکنندگان جدید است. فروش ملی تحت سلطه چند گونه است، ماهی قزل آلا و میگو به ترتیب بخش بزرگی از دسته های تازه (27٪) و منجمد (43٪) را به خود اختصاص می دهند و ماهی تن در دسته پایدار قفسه (75٪) غالب است. همچنین تعداد زیادی گونه با سهم بازار عمدتاً کمی وجود دارد. تفاوت های کمی در الگوهای فروش منطقه ای برای گونه های اصلی وجود دارد، با استثناهای قابل توجهی مانند ماهی سفید در نیوانگلند و خرچنگ در لوئیزیانا و تگزاس. درجه شهرنشینی و سطح درآمد به عنوان محرک های مهم برای فروش غذاهای دریایی به نظر می رسد.
توجه! این متن ترجمه ماشینی بوده و توسط مترجمین ای ترجمه، ترجمه نشده است.
Abstract
While a large number of studies have investigated seafood consumption in various markets, surprisingly little is known about the types of seafood sold in retail outlets or their product forms in the USA. This is particularly true for fresh seafood, which is generally regarded as the most valuable product form of seafood. In this article, a unique dataset on retail in-store seafood sales that includes information about three main product forms (fresh, frozen, and shelf-stable products) was analyzed. Fresh seafood is important, as it makes up 43% of sales revenue. Moreover, some species are almost exclusively sold fresh, with trout and lobster as prime examples. Fresh also includes the greatest diversity of species and, as such, is the most likely product form for new producers to succeed. National sales are dominated by a few species, with salmon and shrimp accounting for a large portion of the fresh (27%) and frozen categories (43%), respectively, and tuna dominating the shelf-stable category (75%). There are also a large number of species with mostly small market shares. There are few differences in regional sales patterns for the main species, with notable exceptions such as whitefish in New England and crawfish in Louisiana and Texas. The degree of urbanization and income level appears as the important drivers for seafood sales.
Introduction
Seafood consumption in the USA has gradually increased for decades and includes a mixture of wild-caught and aquacultured species, from both domestic and imported sources (Shamshak et al. 2019; Love et al. 2020). As US fish stocks are generally well-managed at or near maximum sustainable yield and aquaculture production in the USA is limited, most of the increase in consumption originates from imports (Gephart et al. 2019; Shamshak et al. 2019). Readily available data on domestic landings, some aquaculture production, and trade enable estimates of availability (Shamshak et al. 2019; Kroetz et al. 2020); however, information on where seafood is consumed –in terms of both food sourcing and sub-national data, and in which product categories – is highly limited, particularly at the species level. Love et al. (2020) recently found that about two-thirds of expenditures on seafood occurs away from home, primarily at restaurants, while seafood purchased for at home consumption makes up a much larger share by weight (56% at home vs 31% at restaurants and 13% at other outlets) (Love et al. 2020). Moreover, these shares vary significantly by species and region. For instance, 52% of shrimp consumption occurs at home compared with 70% of salmon and 77% of tilapia consumption (Love et al. 2020), and per capita consumption in Atlantic coastal regions is twice than that of the Midwest (Love et al. 2020). The origin and product forms of purchased seafood are important to understand the growth in opportunities for the seafood industry – in particular in the specific market segments where domestic landings compete with typically lower priced imports – and how different parts of the seafood market respond to shocks or other sources of instability and natural variation.
Conclusions
The US retail sector has a wide diversity of seafood species, product categories, brands, and regional sales, which makes it both complex and interesting to study. Purchases are highly focused on a handful of commodity products sold through mainstream supply chains with national distribution. Despite the diversity in seafood, which is a function of natural diversity in aquatic life (Metian et al. 2020), the retail sector is fairly homogeneous and does not reflect the full diversity of species caught and farmed in US waters. Sales for fresh seafood vary by region, as well as by household income and urban population percentage. This suggests that better logistics and infrastructure in urban areas support fresh seafood distribution, and higher incomes allow consumers to purchase fresh products that are often at higher price points than frozen products. The opposite was true for frozen seafood, which was associated with lower household income and lower share of urban population. Shelf-stable seafood had no association with region, income, or urbanization. The Nielsen dataset does not provide insights into other food sources such as food service or self-caught seafood; however, other studies have done so (Love et al. 2020).