Although seafood consumption in Ecuador is not high, its city of Manta has the biggest tuna fleet and the largest tuna port in the eastern Pacific Ocean.
“Manta lives from fishery. It has the biggest fishing fleet in South America. The highest percentage of unloadings and seafood processing takes place hereâ€, said architect Teddy Andrade, director of the municipality’s Urban Planning.
According to city officials and many local leaders, the city’s main asset is its strategic position. It is located in the most salient point of the Pacific coast of South America, with a natural deep-water port and a first class international airport.
With 260,000 inhabitants, Manta is proclaimed “the world capital of tuna (Thunnus albacares). Even in one of the roundabouts of the promenade there is a monument with the sculpted figures of a tropical yellowfin tuna and a tin can, as you can see in the picture here below.
According to official data, Ecuador is leader in tuna catches, followed by Mexico. In the first seven months of this year, Ecuador exported 105,000 tons of canned tuna. Its record year was 2008, with USD 815 million in exports from this sector, which declined to USD 632 million in 2009.
The Ecuadorian population consumes very little fish despite the diversity found in its waters, which gives home to between 1,500 and 1,700 species different species.
The average annual consumption per capita ranges between 6 and 7 kilograms, while consumption figures in Latin America score between 15 and 16, said biologist Jimmy Martinez, an adviser to the Undersecretary of Fisheries, which is also based in Manta.
“It is therefore very important that the governmental food security program insists on direct human consumption of fish, which is healthier and more nutritious than meat or chicken,†he said.
The government’s task, apart from the control, regulation and safety assurance, “is to guarantee a continued demand†Martinez said. “Therefore, it is important to encourage domestic consumption and maintain the supply to the markets in Europe, Asia and North America,†he added.
“These foreign markets are demanding certified fisheries. This means that we are to demonstrate that our fishery is friendly to the marine environment. To this end, we have launched investigations and management plans for product treaceability.â€
Under the lamplights of the modern bustling fishing terminal, there’s an exporter near the tuna boats returning to port, connected by phone with Tokyo or Miami negotiating the dispatch of fresh tuna for sushi.
It is a complex operation, because tuna, gutted and head, should be placed in waxed cardboard boxes, packed with polystyrene insulation and wrapped with polyethylene gel packs. This will enable its fresh maintenance for 3 to 4 days at a maximum temperature of 4 degrees Celsius.
“These packages should arrive at the airport by 04.00 a.m. The plane lands in Miami at 09.00 a.m. and at 11.00 a.m. the tuna should be in hands of the broker or agent. The fresh tuna will most probably have reached the restaurant or supermarket by 03.00 p.m.,†the exporter explains, while putting his cell phone on hold for a moment.
In the meantime, tuna boats arrive at port; mostly vessels of 1,500 tons with on-board facilities to freeze tuna at least 60 degrees Celsius.
“At that temperature the tuna retains all its organoleptic properties, which means that -weeks later- when thawed, consumers in Japan, Korea or China will still appreciate its taste, smell and texture,†Martinez said.
Hundreds of trucks are waiting near the water line, ready to hit the market within their own Manabi province, where Manta is located.
“In 20 years the city’s population will double and we must prepare for it,†Andrade said.
