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• 1. [Article] The Quality Perceptions of Rainbow Trout Defined by different Fish Market Sectors

  In this study we apply Analytical Hierarchy Process (AHP) to examine the similarities and differences of the quality perceptions of different fish market sectors. In order to make this analyse, a hierarchic ...

  Citation × Citation Citation Abstract Copy Title: The Quality Perceptions of Rainbow Trout Defined by different Fish Market Sectors Author: Honkanen, Asmo, Setälä, Jari, Saarni, Kaija Year: 2001 In this study we apply Analytical Hierarchy Process (AHP) to examine the similarities and differences of the quality perceptions of different fish market sectors. In order to make this analyse, a hierarchic model of the total quality of fresh rainbow trout (Oncorhyncus mykiss) fillets was created. The model had seven main criteria and 78 sub-criteria at different levels. Computer-based interviews were carried out with 18 wholesalers, 20 retailers and 17 representatives of catering sector. The interviewees attached weight to each element of the model according to their relative importance. The main criteria were raw material, sensory quality, freshness, safety, nutrition, service and image. Freshness was the most significant component of the quality of fresh rainbow trout fillet. Among the sectors there were noticeable similarity about the significance of freshness to the quality. Concerning the other main criteria there were considerable differences in the quality perceptions. Most components connected with sensory quality, safety and nutrition were seen more important by catering sector than wholesalers or retailers. Wholesalers considered components connected with raw material and service more important than other sectors. Title: The Quality Perceptions of Rainbow Trout Defined by different Fish Market Sectors Author: Honkanen, Asmo, Setälä, Jari, Saarni, Kaija Year: 2001 In this study we apply Analytical Hierarchy Process (AHP) to examine the similarities and differences of the quality perceptions of different fish market sectors. In order to make this analyse, a hierarchic model of the total quality of fresh rainbow trout (Oncorhyncus mykiss) fillets was created. The model had seven main criteria and 78 sub-criteria at different levels. Computer-based interviews were carried out with 18 wholesalers, 20 retailers and 17 representatives of catering sector. The interviewees attached weight to each element of the model according to their relative importance. The main criteria were raw material, sensory quality, freshness, safety, nutrition, service and image. Freshness was the most significant component of the quality of fresh rainbow trout fillet. Among the sectors there were noticeable similarity about the significance of freshness to the quality. Concerning the other main criteria there were considerable differences in the quality perceptions. Most components connected with sensory quality, safety and nutrition were seen more important by catering sector than wholesalers or retailers. Wholesalers considered components connected with raw material and service more important than other sectors. Close

• 2. [Article] The Trade Liberation and Fish Consumption

  Finland became a member of the European Union (EU) in 1995. After that the food market has changed radically. At the same time the eating away from home has become increasingly common. The aim of this paper ...

  Citation × Citation Citation Abstract Copy Title: The Trade Liberation and Fish Consumption Author: Honkanen, Asmo, Setälä, Jari, Saarni, Kaija Finland became a member of the European Union (EU) in 1995. After that the food market has changed radically. At the same time the eating away from home has become increasingly common. The aim of this paper is to describe the development of fish consumption in the Finnish catering service sector. The focus is to evaluate the period during rapid market changes. The estimation of fish consumption was based on a statistical sample and the data was collected in 1988, 1991, 1994 and 2005. It was found that the fish consumption has increased 30 per cent during the last ten years. The growth is exclusively based on imported fish. All types of imported fish products were used for meals more than earlier, but the consumption of fresh fish products has grown most extensively. The consumption of salmon and salmon trout increased most, while domestic caught Baltic herring is considerably less important than earlier. The frequency of serving fish meals has also increased. The abolition of national trade restrictions on fresh fish has inevitably had an impact on the consumption of fish in the catering sector. Title: The Trade Liberation and Fish Consumption Author: Honkanen, Asmo, Setälä, Jari, Saarni, Kaija Finland became a member of the European Union (EU) in 1995. After that the food market has changed radically. At the same time the eating away from home has become increasingly common. The aim of this paper is to describe the development of fish consumption in the Finnish catering service sector. The focus is to evaluate the period during rapid market changes. The estimation of fish consumption was based on a statistical sample and the data was collected in 1988, 1991, 1994 and 2005. It was found that the fish consumption has increased 30 per cent during the last ten years. The growth is exclusively based on imported fish. All types of imported fish products were used for meals more than earlier, but the consumption of fresh fish products has grown most extensively. The consumption of salmon and salmon trout increased most, while domestic caught Baltic herring is considerably less important than earlier. The frequency of serving fish meals has also increased. The abolition of national trade restrictions on fresh fish has inevitably had an impact on the consumption of fish in the catering sector. Close