As Guyana seeks to expand its export markets for seafood products, local seafood operators underwent a one day training on how to improve the quality of their products as well as operations.
A section of the participants at Thursday’s workshop on best practices in the fishery industry
The workshop held at the Regency Hotel on Thursday saw operators in the sector being brought up-to-date on fishery products regulations, good management practices, standard operating procedures, best practices, and the Hazard Analysis Critical Control Point (HACCP) system.
Speaking at the workshop, Public Health Minister Dr George Norton pointed out that over the years Guyana has maintained “reasonably good” and “acceptable” standards of its seafood products for both local and international markets.
He pointed out that with a growing fishery industry the sector has managed to contribute some US$50 million to the country’s export. He noted that while Guyana has already penetrated major markets in the Caribbean and the United State, it should aim to expand its seafood exports to untapped territories within the European Union.
“We are aiming to get into the countries of the European Union and this tells us how important this symposium is… We in this country must feel confident to be able to export our products all over the world,” he urged.
However, he outlined that the industry will have to implement the HACCP system, which can only happen when operators adhere to good manufacturing practices. In this regard, Dr Norton urged the participants to grasp the information made available during the training and apply it in their respective operations.
On the other hand, Junior Health Minister Dr Karen Cummings underscored that in its drive to attain markets in EU nations, the workshop will assist local seafood operators in the with the necessary skills and approaches needed to expand markets, which will also in the future increase the country’s returns in exports.
Meanwhile, Director of Veterinary Public Health Unit, Dr Joshua Da Silva, highlighted the importance of complying with international regulations and best practices, noting that otherwise there could be economic setbacks should Guyana be barred from exporting to key markets: “We must always think about food hygiene, food safety and sanitation from a global standpoint because it helps significantly not only in trade but also with regards to our own health.”
Chief Medical Officer Dr Shamdeo Persaud urged participants to use the information provided during the training to adopt best practices in order to make Guyana’s seafood products of exemplary quality not only on the local market but internationally as well.
He explained that with a growing market trend of aquaculture, the need to adopt international best practices is important.
During the workshop, presentations were made on best practices in the areas of manufacturing, storage, maintenance, hygiene, waste disposal and use of food additives.
