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20

UNE INCIDENCE SUR LE PRIX?

Un des succès de cette opération a été de

constater que les gens sont prêts à payer

davantage pour le homard du Québec. « On

sait que nos efforts donnent des résultats; le

prix moyen que nous obtenons est plus élevé

que celui d’autres régions et on réclame nos

captures », ajoute M. Côté. Mais il y aura

beaucoup de travail à faire encore pour que

les pêcheurs se sentent traités de manière

équitable et reçoivent ce qu’ils considèrent

leur juste part de cette plus-value.

Chose certaine, autant de clics, de mots

d’affection et de gestes d’achat ne mentent

pas. Les consommateurs veulent en savoir

toujours plus quant à l’origine de ce qu’ils

mangent, et les préoccupations quant à la

protection des espèces et à la saine exploitation

des stocks semblent là pour rester.

De leur côté, les pêcheurs de homard doivent

continuer de se familiariser avec ces gestes

nouveaux qui s’ajoutent à tout ce qu’ils ont à

faire au cours de cette courte saison. Quant à

leurs représentants, ils se disent déterminés

à poursuivre leur travail de promotion de la

certification d’origine auprès des poisson-

neries et des grandes surfaces, et ils ont bon

espoir que l’engagement des consommateurs

grandisse. Pourquoi pas? À l’ère des réseaux

sociaux, il y a maintenant d’autres façons de

forger de nouvelles amitiés.

THOUSANDS OF CLICKS AND

FACEBOOK LIKES LATER

It’s said that crises spur the imagination

and creativity. Focusing on quality pays

off just about everywhere, why not in

the Gaspé?

In 2012, 30 percent of the lobster caught

in the region was identified. One of the

two elastic bands holding the claws

carried a numbered tag. Consumers

could enter the number at a dedicated

website,

monhomard.ca ,

which would

connect them to the harvesters and their

boats. On the website, they could watch

video clips recorded while the harvesters

were at work on the water, find the name

and registration number of each lobster

boat, its home harbour, the name of its

skipper-owner and his or her e-mail

address. In the case of lobster harvested

by the Mi’gmaq Nation, the alphanu-

merical code referred visitors to the

band councils.

At the same time, the Regroupement

continued its reflection on the issue of

sustainable development.The idea was to

obtain MSC

4

certification, an interna-

tional standard that guarantees that all

catch-related steps are rigorous, sustain-

able and validated by scientific experts.

The harvesters gradually joined the

origin identification program until in

2013, all Gaspesian lobster wore tags.

When the harvesters first set out to sea

this year, they each had their allotted

tags for the season, based on their

2014 catches.

And in March 2015, the Regroupement

obtained its MSC certification; “a

splendid achievement,” according to

Jean Côté. However, some improvement

is still required. Because certification

is only renewed if the organisation

continues to implement improvements

in its practices, its priority now is to

work to reduce repercussions on Atlantic

mackerel in the Gulf. This species is used

to bait traps.

IMPACT ON PRICES?

This operation has been successful in a

number of ways; notably it has shown

that people are willing to pay more for

Québec lobster. “We know our efforts

produce results; the average price we get

is higher than that for lobster from other

regions, and people ask for our lobster,”

adds Côté. But there’s still a lot of work

to be done to make sure harvesters feel

they’re being treated equitably and

getting what they consider their fair

share of the added value.

One thing is certain; that many clicks,

words of affection and buying choices

do not lie. Consumers increasingly

want to know more about the origins of

what they’re putting on the table, and

concerns about species protection and

the sound harvest of stocks appear to be

here for good.

As for the lobster harvesters, they need to

continue to become familiar with these

new tasks as they go on with everything

else they already have to do during the

short fishing season.And their represen-

tatives say they’re determined to continue

their efforts to promote certified origin

lobster at fish stores and major grocery

stores; they’re confident that more

consumers will get on board.And why

not? Social media now offers so many

other ways to forge new friendships.

4. Marine Stewardship Council

(msc.org

).

OMARD

©GeorgesMamelonet

© JacquesGratton

418 534-4276

cafeacadien.com

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Bonaventure

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