1.What is competition like in the value added seafood industry? Companies use either their own staff to market and sell products to grocers and restaurants. Producers also use a variety of independent contractors to sell their products for them (15%-20%). A lot of consolidation has taken place reducing food brokers from 2,500 to 200 in ten years. Most of the consolidations include food producers and food retailers merging together. Small brokers can deliver promising results in limited regions but with great focus. Large brokers and retailers have better control over inventory and re…
