Webinar on

Ensuring Seafood Authenticity

26 November 2020 / 10:00 – 12:00 (CET)

Seafood is among the most internationally traded food commodities worldwide and it is one of the food groups most likely to face challenges around authenticity. This is due to the complex nature of the globalized seafood supply chain and the economic motivation to provide lower cost products from fisheries and aquaculture. The cost of food fraud to the overall global food industry is estimated at around 30 billion euro, which threatens the sustainability of supply chains. To ensure sustainability and to meet the current demands of the global seafood marketing chain to combat fraud, an effective science-based traceability system must be able to identify species and the geographical origin, and to distinguish between wild-capture and farmed products. The system must also be able to identify fresh and frozen products, and the many different forms of processed seafood that are currently traded.

The objective of the webinar was to introduce participants to the importance of fraud in the seafood sector, to the regulatory requirements for combatting seafood fraud and to present current European initiatives that are tackling this issue. The webinar was aimed at professionals within public institutions and the seafood industry, such as members of the competent authorities for official controls, seafood safety and quality managers, private labs, technical advisors and professionals from R&D institutions dealing with seafood control and management.

Did you miss the webinar? Don’t worry, you have another chance! Click here


The Webinar was held on 26th November 2020 from 10:00 to 12:00 at Central European Time (CET), jointly organized by the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), through the Mediterranean Agronomic Institute of Zaragoza (CIHEAM Zaragoza), the SEA-TRACES project funded by the European programme INTERREG Atlantic Area, and the Food and Agriculture Organization of the United Nations (FAO), through the Fisheries and Aquaculture Department.