Scottish seafood businesses target French growth with landmark Rungis showcase.
- 14 Scottish seafood businesses showcase Scotland’s premium seafood offer at Rungis International Market in Paris
- Event comes as new research highlights significant potential to build French consumers’ awareness of Scottish seafood provenance and quality
For one night in Paris, Scotland sat at the heart of the French seafood trade, as Seafood Scotland, Scottish Development International (SDI) and Scottish Quality Salmon Label Rouge brought the Scottish seafood industry directly to French buyers, wholesalers and foodservice professionals.
The event ‘La nuit de l’Écosse’ took place on 9 October, at Rungis International Market and featured fourteen Scottish seafood businesses representing salmon, smoked salmon, trout, shellfish, whitefish, wholesale and processing. Officially opened at midnight by Jim Fairlie MSP, Minister for Agriculture, Marine and the Islands, the showcase ran until 4am, coinciding with the market’s early-morning trading hours.
The participating companies included Bakkafrost Scotland, Loch Duart, Mowi Scotland, Wester Ross, Cluny Fish, Highland Smoked Salmon, Loch Alba Trout, D. R. Collin, PDK Shellfish, Scot Live, Nolan Seafoods / International Fish Canners, Simpson Fish, J K Thomson and The Scottish Seafood Company.
The showcase built on Seafood Scotland’s existing relationship with Rungis International Market, one of the world’s largest wholesale food markets. Its timing was particularly significant, taking place as French wholesalers turn their attention to the busy Christmas trading period, which typically accounts for 25-30% of their annual sales.
Marie-Anne Omnes, Head of Trade Marketing – Europe at Seafood Scotland, said:
“France is an incredibly important market for Scotland and has a longstanding appreciation for exceptional seafood. In fact, our previous research found that 92% of French people consume seafood, with nearly half considering origin when making a purchase.
“Rungis sits at the heart of the French food trade, so there is no better place for Scottish businesses to build commercial connections and bring the Scottish seafood story directly to the people buying, selling and serving seafood in one of Europe’s most important markets.”
Karl Simpson, Director at Shetland-based Simpson Fish, said:
“As a business based in Shetland, having the opportunity to meet potential customers at Rungis in such a targeted yet relaxed setting was invaluable. We’ve come away with promising leads and look forward to building new relationships that could open up further opportunities for our business.”
The event also celebrated the longstanding connection between Scotland and France through Label Rouge. Scottish salmon became the first fish and first non-French food product to achieve Label Rouge status in 1992, with certified Scottish salmon continuing to meet strict requirements around production, independent controls and traceability.
Despite this longstanding connection, recent research commissioned by Seafood Scotland suggests there is considerable potential to build recognition of Scottish seafood provenance and credentials among French consumers.
The OpinionWay study found that 85% of French consumers surveyed were unaware that Scotland is the only country in the world with Label Rouge salmon, while 87% were unaware that Scotland is the world’s leading supplier of langoustines. Certification nevertheless carries significant weight, with 69% saying a label or certification influences their purchasing decisions, rising to 73% among under-35s.
Chris Keenan, Trade Specialist at Scottish Development International, said:
“Scotland’s seafood industry makes a vital contribution to our economy, and France remains a hugely important market for the sector. We need to be where the buyers are to build long-lasting links, and Rungis is part of a network of staple global marketplaces.
“We were proud to host such a successful event with Seafood Scotland and Scottish Quality Salmon and look forward to continuing to support these companies as they grow their business in the region.”
Image: French buyers, wholesaler and foodservices gather to meet Scottish seafood businesses at Rungis International Market in Paris. Issued by Clark on behalf of Seafood Scotland.
