340 Fish as feed inputs for aquaculture – Practices, sustainability and implications
The main species landed for the canning industry in 2005 were jack mackerel, chub
mackerel and anchoveta. The Peruvian Government has been carrying out several
product development projects with anchoveta, traditionally directed to the production
of fishmeal, and jumbo flying squid, species that can be used in the processing of
products with a higher value added and wide acceptance in different markets.
The main fish landing ports for canned processing are concentrated in the northern
area of Peru. Paita, Coishco and Chimbote are where almost 80 percent of the landings
for this industry occur. There are 87 canning plants, mainly located in Chimbote,
Paita and Lima, with a total installed capacity of 191 840 boxes per shift. In 2005, small
pelagics like anchoveta, chub mackerel and jack mackerel represented 68 percent of
the landings for this purpose. Anchoveta, with 14 887 tonnes, constituted 16 percent
of the landings. It is important to note that the anchoveta landings for this industry
are mainly artisanal, and that the use of vessels fitted with boxes of ice is necessary to
guarantee the quality of this species for direct human consumption.The volume of anchoveta used for canning has grown since 2001 (Table 12, Figure
11). The Instituto Tecnológico Pesquero del Perú (ITP), the state organization in
charge of research and development of new products for human consumption, has
adapted technologies making possible the use of anchoveta to manufacture products
with a higher value added, including canned and cured products. These technologies
have been transferred to the private industry.4.2.3 Fish curing industry
The main species used for curing are pelagics
like anchoveta, jack mackerel and chub
mackerel. In 2005, these species represented
76 percent of the 28 075 tonnes landed for
this purpose.
In the north, Pisco has become the main
landing port for the curing industry, due to
the availability of anchoveta for use in the
production of anchovies that are directed to
export markets. In the northern area of the
country, landings are also destined for the
artisanal production of salted chub mackerel,
mainly used for household consumption.
Taking into account that the traditional
cured products (salted, dry and dry-salted) are widely accepted in the north, the main
plants are located in this part of the country. The processing plants for “anchoas”, which
are mainly exported, are located in the south from Chimbote to Tacna, particularly in
Pisco. It is important to note that there has been a substantial increase in the numberTABLE 12
Anchoveta landings by production category (thousand tonnes)
Year 2001 2002 2003 2004 2005 2006**
Fishmeal 6 348 8 083 5 336 8 797 8 628 5 884
DHC* 10.56 21.83 11.68 11.35 27.07 42.38
Fresh fish 0.40 0.01 0.39 0.32 0.35 0.01
Canned fish 3.29 13.36 4.82 2.63 14.89 30.95
Frozen fish 1.14 4.33 0.66 0.21 1.41 0.75
Cured fish 5.73 4.13 5.81 8.19 10.43 10.67
*Direct human consumption.
** Preliminary estimated data.
Source: PRODUCE (2001, 2002, 2003a, 2004, 2005, 2006a, 2006b)FIGURE 11
Anchoveta landings for direct human consumption,
2001–2006** Preliminary estimated data
Source: PRODUCE (2001, 2002, 2003a, 2004, 2005, 2006a, 2006b)0510152025303540452001 2002 2003 2004 2005 2006