Alan Shatter
Ceist:40 Mr. Shatter asked the Minister for the Marine the plans, if any, he has to encourage increased fish consumption in Ireland; and if he will make a statement on the matter.
Written Answers. - Fish Consumption.
Seán Barrett
Ceist:84 Mr. Barrett asked the Minister for the Marine the plans, if any, he has to encourage increased fish consumption in Ireland; and if he will make a statement on the matter.
I propose to take Questions Nos 40 and 84 together.
Programmes to increase fish consumption are implemented by An Bord Iascaigh Mhara. The aim of policy it to promote the demand for quality seafood, through improving quality, standards, presentation and product range, and thereby to increase per capita fish consumption by about 0.2 kg per annum. Domestic fish consumption increased by some 35 per cent over the period 1983 to 1992 and further increases are targeted for the future.
BIM's Home Market Development Programme which is constantly updated consists of a number of measures, including a programme of seminars and information briefing with the catering and retail sector; a general programme of advertising, including a weekly radio slot, and specific seasonal programmes, including participation in special events such as Healthy Eating Week; a promotions programme which increases consumer awareness of fish and includes cookery competitions, inshore promotions, testings etc. and a public relations programme which promotes the use of fish in the home through the use of recipe and promotional material including an annual fish cookery calendar.
I should also point out that fish promotion has been included for the first time in the new integrated operational programme for the fisheries sector for the period 1994-1999. The promotion of fish on the home market is, of course, increasingly market driven. In this regard I am glad to note the increased promotion of fish in many outlets and the advent of major private national advertising campaigns, all of which are increasing the consumers awareness of the attractiveness of fish and fish products.