Thumbnail Image

Exchange rates and the seafood trade

Year of publication 2014

Place of publication Rome, Italy ;

Pages 51 p.

Publisher FAO ;

Product type Book (series)

Series title GLOBEFISH Research Programme

Series number Vol. 113

Edition 1

Synopsis (short abstract) Seafood trade has increased dramatically in recent years, exposing more seafood buyers as well as sellers to exchange rate risk. In this report we investigate the channels, through which exchange rate risk influences seafood trade and discuss some risk-mitigating approaches. Somewhat surprising, exchange rate movements seem to have a relatively moderate impact on seafood trade flows. Other factors, such as market access, aggregate demand and ability to supply seem more important.

Cite this content as:

Frank ASCHE, GLOBEFISH consultant. EXCHANGE RATES AND THE SEAFOOD TRADE GLOBEFISH Research Programme, Vol. 113. Rome, FAO 2014. 43p.

Language English

Also available in:
No results found.

Related items

Showing items related by metadata.

  • Thumbnail Image
    Book (series)
    Tariffs in world seafood trade 2006
    Also available in:
    No results found.
    Given that more than half of world seafood exports originate in developing countries, an objective in the current round of negotiations in the World Trade Organization (WTO) is to reduce seafood tariffs. This paper examines tariffs for seafood in 169 countries, covering most of world trade, and 143 out of 148 WTO members. Average applied tariffs for seafood in each country are mostly spread out between 0 and 30 percent, with a median at 14 percent. Weighted by the economic size of importing countries, the world average is 8-10 percent. For WTO members, only 60 percent of tariffs for seafood are bound - i.e. subject to upper bounds negotiated in the WTO. Bound tariff averages for seafood mostly range from 0 to 60 percent, with a median at 34 percent. Hence there is a considerable amount of "water in the tariffs"; as an example, a 40 percent proportional cut in bound tariffs worldwide may lead to a cut in applied tariffs of only 9 percent. Seafood tariffs are higher than tariffs for industrial goods; this is especially the case for applied tariffs. There is some tariff escalation with higher tariffs for processed goods, but the evidence on this is ambiguous. Preferential tariffs are of increasing importance in many countries, but some of the richest countries have low tariffs for all suppliers and this reduces the impact of preferences. For the European Union, Japan and some developing countries, however, preferences are important. Poor countries have, on average, higher tariffs and a lower extent of tariff binding than rich countries. There is, however, great heterogeneity, so there are also free traders among the poorest countries.
  • Thumbnail Image
  • Thumbnail Image
    Book (stand-alone)
    Impacts of climate change on the production and trade of seafood 2018
    Also available in:
    No results found.
    Global seafood production has been increasing steadily in recent decades, at a rate faster that global population growth. Seafood is the most important source of animal protein in several regions, being of particular importance in several African countries. Fish and fisheries products are provided from two main modes of production – fisheries and aquaculture. While fisheries landings has been stagnant since the late 1980s, aquaculture is the world´s fastest growing food production technology. The impact of climate change on global seafood production remains uncertain on aggregate. Recent evidence suggests that global capture fisheries production will remain relatively unchanged, but with significant variation across regions as various species change migration patterns due to direct and indirect effects of climate change. In addition to impacting food security and local economies, this may also cause jurisdictional challenges. Aquaculture production will continue to be the main driver of growth in the seafood sector, and climate change is likely to impact areas where production takes place. If it turns out to be correct that the main impact of climate change on seafood production will be on where production takes place, trade has the potential to serve as an adaptive tool. Places that experience a reduction in production can compensate through imports. Seafood is also better placed than most other foods in terms of capacity to respond to climate change through increased international trade since it is already one of the most traded animal protein products worldwide. Several challenges remain, however, and countries whose fisheries and aquaculture are most vulnerable to climate change are also the poorest with the most limited capacity to adapt.
Show more

Users also downloaded

Showing related downloaded files

No results found.