Here today, gone tomorrow: The duration of Norwegian salmon exports

Straume, Hans‐Martin

doi:10.1080/13657305.2017.1262477

Cited by 35 publications

(26 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This has led to Norway being the world's largest producer of farmed salmon (Asche, Roll, & Tveteras, ). Currently, Norwegian salmon is mostly sold in whole, fresh or frozen form (Straume, ). However, contemporary trends for consumption of lightly processed seafood (Speranza, Corbo, Conte, Sinigaglia, & Del Nobile, ) have increased the market for value‐added salmon products.…”

Section: Introductionmentioning

confidence: 99%

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Abel

Rotabakk

Rustad

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Low-temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low-temperature treatment (40, 50, or 60°C) in combination with various packaging technologies (modified atmosphere [MA] or soluble gas stabilization [SGS]) on both the microbial growth and the physiochemical quality. Salmon loins were either kept natural or inoculated with Listeria innocua prior to drying (16 to 18 hr) in either 100% CO 2 (SGS) or atmospheric air (MA packaging). All samples were sous vide treated, repackaged in MA, and stored at 4°C for 24 days. The results showed shelf life to be significantly improved with the implementation of SGS, by prolonging the lag-phase and slowing the growth rate of both naturally occurring and inoculated bacteria. Variations in packaging technology did not significantly influence any of the tested quality parameters, including drip loss, surface color, and texture. Growing consumer demand for lightly processed seafood products makes Listeria spp. an increasing problem. The present experiment, however, has shown that it is possible to lower processing temperatures to as little as 40 or 50°C and still obtain inhibition of Listeria, but with improved chemical quality compared to traditional processing.

show abstract

Section: Introductionmentioning

confidence: 99%

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Abel

Rotabakk

Rustad

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Trade duration models often incorporate elements of the gravity model of trade, as standard gravity variables are known to influence trade flows, and thus, also potentially duration of trade relations. Nitsch (2009), Esteve-Perez, Requena-Silvente, and Pallardó-Lopez (2013), Straume (2017), and Asche et al (2018) show that trade durations are negatively affected by increased geographical distance to the destination market, while the results are mixed with respect to the economic size of the destination market. Dal Bianco et al (2015) find that distance has a negative influence on trade flows of wine using gravity model specifications that include distance as a standard variable to explain the effect of increased transportation costs on trade values.…”

Section: Introductionmentioning

confidence: 99%

“…The seminal model of Melitz (2003) showed that trade costs could vary between firms and markets and contain fixed as well as variable components, influencing which firms export to any specific market. Esteve-Pérez, Requena-Silvente, and Pallardó-Lopez (2013) and Straume (2017) use firm data to study duration and shows that trade patterns are more dynamic at the firm level than on the country level.…”

Section: Introductionmentioning

confidence: 99%

Dynamics of Buyer-Seller Relations in Norwegian Wine Imports

Landazuri-Tveteraas

Asche

Straume³

2020

J Wine Econ

Self Cite

View full text Add to dashboard Cite

As for all traded products, aggregated wine imports build on numerous trades at the firm level. To ensure consumers access to a variety of wines with different qualities, importers need to connect to different wine exporters. Some of these relationships will last for a long time, while the duration of others may be short. In this article, we employ transaction-level data to analyze the duration of trade relationships in wine imports to Norway from 2004 to 2014. We find that most relationships are short-lived, as more than 75% of trade relationships end after less than two years. Furthermore, we find that higher-quality wines, as indicated by the import price, increase trade duration. Deeper firm-to-firm trade relationships for more exclusive wines are likely due to higher search costs for high-quality products. The results also show that the size of the initial trade between the partners, or degree of commitment, is a positive determinant for persistent relationships. (JEL Classifications: C41, F14, Q27)

show abstract

“…The historical development of the salmon industry into the intensive production system known today is attributed to having gained a high level of control over the production environment (Asche, 2008;Torrissen et al, 2011). Typically, most improvements happen with suppliers, such as targeted feed, improved fingerlings and production technology (Sandvold, 2016;Tveterås & Heshmati, 2002), or downstream in the supply chain in the form of improved logistics or transaction methods (Landazuri-Tveterås et al, 2018;Oglend and Straume, 2020;Straume, 2017). Moreover, market size was increased by reaching new customers through reduced prices, new product development, new distribution channels and sales outlets (Asche & Bjørndal, 2011;Braekkan & Thyholdt, 2014;Braekkan et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Differentiation in the Atlantic salmon industry: A synopsis

Cojocaru

Iversen

Tveterås

2020

Aquaculture Economics & Management

View full text Add to dashboard Cite

The value chain for farmed salmon has experienced substantial changes over the past decades as a result of innovation in production technology, logistics, distribution and marketing that have helped facilitate the rapid production growth. The high level of control over the production environment in principle makes it possible for Atlantic salmon to be tailored on a number of product attributes or dimensions in response to requirements from different customer groups. However, when compared to meat production, differentiation in farmed salmon remains limited, pointing to a still immature industry. Based primarily on interviews with Norwegian producers, we offer an overview of the prominent differentiation strategies today and discuss barriers to further differentiation.

show abstract

Here today, gone tomorrow: The duration of Norwegian salmon exports

Cited by 35 publications

References 40 publications

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Dynamics of Buyer-Seller Relations in Norwegian Wine Imports

Differentiation in the Atlantic salmon industry: A synopsis

Contact Info

Product

Resources

About