Restaurants and octopus chefs apply increases of 15% while the cost of the product is doubled.
Link (spanish): https://www.lavozdegalicia.es/noticia/maritima/2018/04/08/tiron-eeuu-caida-capturas-encarecen-nuevo-precio-pulpo/0003_201804G8P35991.htm
Spanish and Portuguese chefs spread the possibilities of cephalopods in Europe
Spanish and Portuguese chefs spread the possibilities of cephalopods in Europe
Link (spanish): http://www.noticiasgalicia.com/index.php/ng-cultura/42867/chefs-espanoles-y-portugueses-divulgan-en-europa-las-posibilidades-de-los-cefalopodos
Spain and Portugal share their knowledge about gastronomy and consumption of octopus, squid and choco
The southern countries of the Atlantic area (Spain and Portugal) have begun to transfer their knowledge of cephalopods (mainly octopus, squid and cuttlefish) to France, the United Kingdom and Ireland, given the lack of knowledge and scarce consumption of these species in these areas. This initiative is part of the “Cehps & Chefs” project funded by the call for European aid of the so-called “Atlantic Area”, which supports cooperative projects of entities of the coastal regions of the Atlantic Ocean.
Cephs & Chefs, all about octopus, squid and choco
An initiative, Cehps & Chefs, in which Spanish and Portuguese chefs will instruct their colleagues in France, the United Kingdom and Ireland on the gastronomic richness and culinary options of octopus, squid and cuttlefish, given the lack of knowledge and scarce consumption of these species have in those geographical areas.
Link (spanish): http://diariodegastronomia.com/cehps-chefs-pulpo-calamar-choco/
Spanish and Portuguese chefs divulge possibilities of cephalopods in Europe
Spain and Portugal have begun to transfer their knowledge about cephalopods to France, the United Kingdom and Ireland to face the “ignorance and scarce consumption” of these species in these markets.
Link (spanish): http://www.finanzas.com/noticias/empresas/20180306/chefs-espanoles-portugueses-divulgan-3796915.html
Spain, ambassador of the benefits of octopus and squid
In Spain and Portugal there is a great fishing knowledge, as well as an important habit of consumption and an outstanding gastronomy around the cephalopods. Therefore, within the project “Cehps & Chefs”, both countries have begun to transfer their knowledge about it (mainly octopus, squid and cuttlefish) to France, the United Kingdom and Ireland, where these species, on the contrary, are a great unknown .
Link (Spanish): http://www.revistaalimentaria.es/vernoticia.php?volver=¬icia=espana-embajadora-de-las-bondades-del-pulpo-y-el-calamar
“Cephs & Chefs”, the initiative to expand the consumption of cephalopods
We are shown in “Faro de Vigo”, the local newspaper of Vigo: “Cephs & Chefs”, the initiative to expand the consumption of cephalopods
Link (spanish): http://www.farodevigo.es/mar/2018/03/07/cephs–chefs-iniciativa-ampliar/1850063.html
Cephs and Chefs. Kick-off meeting in Galway. December 2017
On 18th December 2017 took place in Galway the first Project meeting organized by NUIG (National University of Ireland Galway).
The main objective of the project is to achieve knowledge generation in sustainable cephalopod fisheries development and transfer gastronomy and food culture from South European countries (Spain and Portugal) to North European countries (France, UK and Ireland). The project is co-financed by the European Regional Development Fund through the Interreg Atlantic Area Programme.
During the kick-off meeting the WP leaders gave a presentation about the objectives, actions and expected results for each WP. Likewise the next steps for each action were defined.
All these activities are aimed at reaching the objectives defined in the project like add value to cephalopods product, new markets initiatives, improve knowledge of the value chain and eating habits, and ensure sustainability of cephalopods fishing activities.
The project will be beneficial for the entire European region since north European countries may introduce new gastronomic products, and south European countries may attract new gastronomic tourists based on these products.
At the same time, fishermen of the European Atlantic area will have a wider market for their cephalopod catch, and improved knowledge about cephalopod fisheries sustainability.
The next meeting will be held in Vigo in July 2018, in the days leading up to Vigo Sea Fest, which will be visited by the project partners.
USC Takes part in a European project on the chain of value and responsible consumption of cephalopods
USC researchers participate in a European project on the chain of value and responsible consumption of cephalopods.
The European market is one of the most important destinations for the different species of cephalopods, hence the fisheries of these fishery products are growing substantially in this continent, both in terms of volume of catches and their commercial and socio-economic relevance.
Link (galician): http://www.cies.gal/a-usc-participa-nun-proxecto-europeo-sobre-a-cadea-de-valor-e-o-consumo-responsable-de-cefalopodos/
USC participates in a project to promote responsible consumption of cephalopods
USC researchers will participate in the European project ‘Cephs and Chefs’, promoted by the Interreg program, to improve the production chain of the different species of cephalopods consumed in Europe. The members of the Markets and Institutions Economic Analysis Group (AEMI), Manel Antelo and Sebastián Villasante, and Professor Jacobo Feás, from the Applied Financial Appraisal Group (VALFINAP) will be taking part.
Link (galician): http://www.gciencia.com/mar/consumo-cefalopodos-usc/