Seafood CRC: a guide for use by the shark and other fisheries for preparation of information for consumers.
Bev Cooke has identified an issue facing many small to medium seafood businesses, particularly those in regional Australia, where they want to promote their products but do not have the evidence on which to base their marketing and promotion material. This project will develop a 'How to' resource that these businesses can use to develop their own resources that are based on evidence.
Final report
This project aimed to develop ‘how to’ guide for small to medium businesses to assist in navigating the Food Standards Code as well as a simple promotional brochure framework, using Augusta Wild Caught Fisheries to illustrate how it could be used in practice. This guide aims to help small to medium sized seafood businesses to promote and market their products by:
- Outlining the chapters of the Food Standards Code (the Code) that relate to food sold in Australia
- Providing some information about common microbiological testing
- Including a format of a brochure that businesses could use to promote the health benefits of their products.
Small to medium businesses now have a resource to assist them in navigating through the Australian Food Standards Code. This resource will help them to understand the requirements of food labelling within the Code and includes template to assist in developing a marketing brochure.
SCRC: Seafood CRC: review of health benefit research and development relevant to the Australian seafood industry and members of the Australian Seafood CRC
Conduct a critical review of the health benefit research and development relevant to the Australian seafood industry and aprticipants of the CRC
Final report
The purpose of this review was to;
- Undertake an initial assessment of the current status of organisations and institutions providing information regarding seafood consumption
- Detail the work that has been done to document the health benefits of seafood
- Identify current methods and those with future potential for communicating the information to the general population regarding the health benefits from consuming seafood
- Identify opportunities for domestic and international collaboration pertaining to the research and communication of the health benefits of seafood consumption
The identification process realised 120 current resources associated with the health benefits of regular consumption of seafood as part of a healthy diet that could be used by GPs and health professionals. The resource topics included arthritis (seven), cancer (six), dementia (one), dental health (two), diabetes (three), heart health (30), nutrition (40), osteoporosis (six) and preconception, pregnancy and breastfeeding (25).
The critical review of resources revealed information about the format, target group, reference to seafood, credibility and suitability of the identified resources. The majority (88.4%) of identified resource were available electronically as either PDF files or webpages, a preferable, quick and easy mode of access for GPs and health professionals. Just over half (57.5%) of the identified resources were targeted at specific audiences. All of the resources made reference to the health benefits of regular consumption of fish, 22.5% made reference to seafood and 5% made reference to fish oil as part of a healthy diet. Only 15% of the identified resources were suitable for use with the general Australian population at or below the recommended reading level of Year Eight.