A little-noticed story about the importance of community is playing out
in Maine this winter in the shadow of the global economic crisis.
Maine lobstermen have been caught in a trap of collapsing banks and
crashing markets since October when the Canadian processors who buy
much of the state’s lobster lost access to credit. Dockside
prices for lobster tumbled, falling to as low as $2.50 a pound.
Mainers have rushed to the aid of the lobstermen by pledging to eat
more lobster. Restaurant and supermarket sales are up, roadside
lobster stands and parking lot sales have become popular, and a jewelry
store owner in Rockland even raffled off lobsters at her shop.
No doubt the bold imprint of lobster on Maine’s cultural identity helped ignite support for the lobstermen.
But North Carolina commercial fishermen might be surprised to learn
that it doesn’t take a signature crustacean to win consumer
support.
A survey conducted by the University of North Carolina Community
Economic Development Competitive Grant program at the North Carolina
Seafood Festival in October found that 91 percent of respondents
preferred to buy locally harvested seafood. Most of the
respondents lived outside of Carteret County, where the festival is
held.
The preference for local seafood was based on the importance of
supporting local fishing communities, on concern over the quality and
safety of imported seafood, and on confidence that local stocks are
managed for sustainability by state and federal regulators.
Contrary to the expectation that cost would drive purchase decisions
during a recession, 90 percent of the respondents said they were
willing to pay a higher price for local seafood.
That represents a seven percent increase over the number of consumers
willing to pay more in 2006 when the national economy was still running
strong.
Despite the economic downturn, many consumers seem to be considering
other factors when they purchase food. A recent National
Restaurant Association survey of 1,600 chefs found that locally grown
foods and sustainable seafood are expected to be hot menu items this
year.
Barry Nash, seafood technology specialist with North Carolina Sea
Grant, said four consecutive annual surveys all show that consumers in
North Carolina prefer, and are willing to pay more for, locally
harvested seafood.
“These surveys indicate our fishermen have many potential markets
in North Carolina waiting to be developed, “Nash said.
