Agri Kultuur January/ February 2015 | Page 50

Tilapia Eating Qualities and Nutrition Facts Source: “The Commercial Guide to Fish and Shellfish” by Urner Barry First Edition 2006 yet. There is a lot of interest from some retailers and restaurants which means the market has uptake potential. It is, however, strongly recommended to complete, first of all, a market study that will demonstrate:  The importance of tilapia on the local market  The main commercial products (whole fish, fillets, fresh, frozen, etc.)  Realistic volumes of production that can be envisaged by the Frozen Tilapia Fillets project (without causing market disruption)  General market prices for competitive products (from aquaculture and fisheries)  Competition in the market from other producers or farmers and, especially, imports. I believe customers will pay a premium price for top quality fresh tilapia fillets. It is happening elsewhere in the world. Chicken is a good example to compare with. You can buy fresh free-range skinless chicken breast at a top highend supermarket store for a lot more compared to the frozen chicken braai pack at the low end wholesale outlet. Both products sell, but there is a huge price variance between the two products. The difference is quality and that is why you need to compare apples with apples. The author can be contacted at [email protected] Tilapia served at a restaurant in Switzerland