Barbados Fisheries Management Plan, Public Information Document No. 2
FMP-PID-2
THE VALUE
OF BARBADOS’ FISHERIES:
A preliminary assessment
Environmental Special Projects Unit
Ministry of Energy and the
Environment
Fisheries Division
Ministry of Agriculture and Rural
Development
August 2007
Centre for Resource Management
and Environmental Studies
University of the West Indies
THE VALUE
OF BARBADOS’ FISHERIES:
A preliminary assessment
By
Robin Mahon1
Christopher Parker2
Travis Sinckler3
Stephen Willoughby2
Julieann Johnson2
1
Centre for Resource Management and Environmental Studies, University of the West
Indies, Cave Hill Campus, Barbados
2
Fisheries Division, Ministry of Agriculture and Rural Development, Hincks Street,
Bridgetown, Barbados
3
Environmental Special Projects Unit, Ministry of Energy and the Environment, #1 Sturges,
St. Thomas, Barbados (recently established as the Natural Heritage Department at the same
address)
This booklet was prepared by the Centre for Resource Management and Environmental
Studies (CERMES), University of the West Indies, Cave Hill Campus, Barbados in
collaboration with the Fisheries Division, Ministry of Agriculture and Rural Development
and the Environmental Special Projects Unit, Ministry of Energy and the Environment.
The funds were provided by the Environmental Special Projects Unit
It should be cited as:
Mahon R., C. Parker, T. Sinckler and S. Willoughby and J. Johnson. 2007. The value of
Barbados’ fisheries: a preliminary assessment. Fisheries Division, Ministry of Agriculture
and Rural Development, Barbados, Fisheries Management Plan Public Information
Document No. 2: 24 pp.
Photographs: Cover clockwise from top left - Cast netting on the west coast (© Corrie Scott), Flyingfish
bagged for sale (Tanya Staskiewicz), Grilled fish at Maria’s in Oistins (Robin Mahon), Longliner (Tanya
Staskiewicz), Pulling a seine on the west coast © Corrie Scott), Bajan fish filleted and vacuum packed in the
supermarket (Robin Mahon); cover centre - cleaning fish in Oistins Market (Tanya Staskiewicz); page 4 – the
Bridgetown Fisheries Complex (BFC) harbour (Robin Mahon); page 5 – Skeete’s Bay fishing site (Robin
Mahon); page 7 – retrieving a gill net and deboning flyingfish (Fisheries Division); page 8 – Bajan fish products
in a St. Vincent supermarket (Robin Mahon) and seafood processing business (Tanya Staskiewicz); page 9 –
iceboats and longliners in the BFC harbour (Robin Mahon); page 11 – offloading tuna at the BFC (Christopher
Parker); page 13 – blue marlin (Greg Franklin) and seafood restaurant (Robin Mahon); page 15 – steaking fish
at Weston (Lara Schuhmann); page 17 – wahoo, back when fish were big (Dudley Wiles); page 21 – pot fishing
on the west coast (© Corrie Scott) and potfishes (Fisheries Division).
SUMMARY
The value assigned to fisheries in the national economy is often based on the ex-vessel value
of the fish landed. As the fish moves through various market pathways to the consumer, it
increases in value with each transaction, and contributes to livelihoods. This additional value
should be accounted for in assigning an economic value to fisheries and in determining the
appropriate investment in management. A preliminary assessment of this additional value
was carried out for the major fisheries of Barbados by: determining the pathways along which
fish move from fisher to consumer, amounts moving on each path, and price increase at each
step. Overall, additional value was about US$19 M, and was about 2.6 times the landed value
of the fishery. This ranged from about 7.4 times the landed value for flyingfish to zero for sea
urchins. The distribution of this additional value among reseller groups varied from being
68% for restaurants, 20% for processors/exporters, 8% for fish frys, 3% for vendors and <1%
for supermarkets. These results underscore the need to value fishery products broadly,
especially in a tourism economy where seafood is important mainstay of restaurants and fish
fry operations.
CONTENTS
INTRODUCTION .....................................................................................................................1
HOW THE VALUATION WAS DONE...................................................................................2
THE TOTAL VALUE OF BARBADOS’ FISHERIES ............................................................3
VALUATIONS FOR SPECIES AND SPECIES GROUP........................................................5
Flyingfish ...............................................................................................................................6
Dolphinfish ............................................................................................................................8
Tuna .....................................................................................................................................10
Billfishes (including blue marlin) ........................................................................................12
Swordfish .............................................................................................................................14
Kingfish................................................................................................................................16
Snapper ................................................................................................................................18
Shark and barracuda.............................................................................................................19
Lobster .................................................................................................................................20
Reef fishes (potfish).............................................................................................................21
Jacks (seine fish) ..................................................................................................................22
Bonito...................................................................................................................................23
All others..............................................................................................................................23
NEXT STEPS ..........................................................................................................................24
FURTHER READING ............................................................................................................24
ii
INTRODUCTION
Fishing and fish have been an important
part of Barbadian commerce and culture
from the earliest recorded times (Welch
2005). The fishing industry has gone
through many changes, particularly the
offshore fleet. In the late 1950s, the fleet
converted from sail to motor. The ‘iceboat’ emerged in the 1980s and increased
the fishing range of the fleet. The 1990s
saw the appearance of longliners, which
now number 30 or more. This offshore
fleet, targeting flyingfish and large
pelagics such as dolphinfish, tuna,
billfishes, and kingfish (mainly wahoo),
has been the mainstay of the industry. Fish
complexes at Oistins, Bridgetown, Conset
Bay and Skeetes Bay have been built
primarily to serve its needs. A processing
industry has emerged to clean, cut and
package these products for local and
export markets.
Though small, the inshore fisheries are no
less a part of Barbados’ fishing culture.
Sea eggs, reef fishes (pot fish), snappers
and brims, jacks and sprats are key
examples of the resources harvested from
the island shelf and the deeper waters of its
slope. Less important, but nonetheless
contributing to the overall fishery picture
for Barbados are lobster, conch and
seamoss. These inshore resources are
taken by a variety of fishing methods -diving, spearfishing, handlines, traps, cast
nets and seines nets among them. The
inshore fleet comprises a large number of
small open vessels (moses). For a fuller
description of the Barbados fishing
industry see Willoughby and Leslie
(2000).
Fishing adds much to Barbadian life. It
provides an important and readily
available source of food of the highest
quality. It also provides a means of
livelihood for many people. Those who
catch fish, sell fish, and process and
distribute fish are estimated to number
more than 6,000. Those who cook and
serve fish, whether in exclusive
restaurants, at fish frys or the numerous
rum shops across the island have not been
counted. They all owe their living, either
in whole or in part to these resources.
Numerous others make a living by
supporting the industry. Some build, sell
and maintain the boats, their engines and
all the fishing and electronic equipment
that they carry. Others sell and service the
vehicles and equipment involved in
transporting, processing and exporting
fish.
The fishing industry is important in other
ways as well. It provides an important
input to the tourism industry. Flyingfish,
dolphinfish, kingfish and tuna are
perennial
favourites
with
visitors.
Recently, fish frys have emerged as a
major feature and attract large numbers of
locals and visitors. Fish exports are on the
increase, providing foreign revenue. Last
but not least, when we consider the value
of the Barbadian fishing industry we must
take account of the colour and interest that
the fishing industry adds to Barbadian life
and culture. It fascinates locals and visitors
alike and inspires our artists. And there is
the Oistins Fish Festival.
Unfortunately, the true value of the
Barbados fishing industry to the economy
of Barbados has never been properly
assessed. Only the ex-vessel value of the
fish landings is reflected under fisheries in
the GDP estimates of Barbados. Clearly,
as fish passes from hand to hand along
various pathways and finally to consumer
there is considerable value added along the
way. To obtain a true picture of the
market value of the fishing industry, this
added value must be included.
In this report we make a preliminary
attempt to assess the added value by:

Identifying the pathways along which
fish and fish products flow.

Estimating the value and value added
of fish and fish products at each stage
in each path.
Our findings are illuminating. The exvessel value turns out to be only 20% of
the total value, when value added is
counted.
We re-emphasise that fisheries may also
have considerable value in several other
ways that this study has not explored.
These include:


The value of fishing and fish products
in attracting visitors to the island;

The value of fish as food in
maintaining the health of Barbadians,
and thus educing health costs; or

The value of fisheries in the culture
and identity of Barbadians.
Each of these can be assessed using
appropriate methods. The value of these
should be estimated as soon as possible.
The value of the support services to the
fishing industry;
HOW THE VALUATION WAS DONE
The steps were: (1) to construct for each
fishery type a diagram showing the
pathways that fish follow from the fisher
to the consumer; then (2) starting with the
total estimated landings in each fishery
type, estimate the percentage that moves
along each pathway. This was done
separately for each type of fishery because
in different types of fisheries, products
may follow different pathways, or the
same pathways in different proportions.
The average annual landings for the fiveyear period 1999 to 2003 were used in this
study.
Finally, the price that the fishery product
was sold for at each step along the path
was estimated. The sale of fish from the
fisherman to the first buyer provides the
landed or ex-vessel value of the fish. At
each step after that, the difference between
the purchase price of the fish and its
selling price gives the price increase or
value added. By multiplying the total
amount of fish by the value-added per
kilogram, the total value added was
estimated. When fish was actually
processed or changed form by cleaning,
deboning or preparation for cooking a 20%
loss figure was applied to account for
unused parts.
The accuracy of the estimates of value is a
matter of concern. Much of the
information required was available from
records at the Fisheries Division, or was
obtained from interviews with Fisheries
Division staff. The Fisheries Division
routinely collects information on total
amounts of fish landed and on selling
prices at major landing sites. Their
estimates of total landings by category are
the starting point for this valuation. This
information was supplemented by
conducting surveys of a variety of sources
including: fish boners, scalers, vendors and
hawkers, processors, restaurants and
hotels, supermarkets and fish-fry vendors.
Surveys were carried out on the south and
west coasts of the island, with three hotels
and five restaurants surveyed on each
coast. The sample population was derived
from the hotels and restaurants catering to
a broad base of clientele, i.e. local and
foreign. Prices used are annual averages.
These are known to vary seasonally, but it
was beyond the scope of this project to
attempt a seasonal breakdown.
The estimate for sea urchins was derived
from data provided by McConney et al.
(2003). It was based on estimated numbers
of full-time and part-time fishers and their
average respective earnings per season as
reported in a survey. Owing to problems
with willingness of fishers to provide
information on earnings and uncertainty
2
regarding numbers, and designation of
part-time and full-time status, this estimate
is considered to be one of the least reliable.
Two types of fishery are missing from this
valuation study, because the products are
seldom sold in the regular market places.
These are conch and small inshore
pelagics called ‘sprats’. There are no
substantial conch resources in Barbados,
although conch can be found scattered
throughout the island shelf wherever
appropriate habitats occur. When divers
encounter these they are taken and sold
locally to known buyers or to restaurants.
Sprats, likewise are sold locally to
consumers on the beach or as bait. There
are no data for these fisheries from which
to develop estimates. Since most is sold
directly from fisher to consumer, the
value-added is likely to be minimal.
THE TOTAL VALUE OF BARBADOS’ FISHERIES
This study shows that the total value of the
fish landed in Barbados is considerably
greater than its ex-vessel value (Table 1).
The value added component ranges from
0% in the case of the ‘all others’ category
to 88% of the total value in the case of
flyingfish. It is higher for offshore
fisheries, the catch of which is processed,
exported and is the main attraction at fish
frys and restaurants, than it is for inshore
fisheries, the catch of which is most often
sold directly to consumers.
Table 1. The value added for different fisheries (BDS$)
Fish Type
Flyingfish
Dolphinfish
Tuna
Billfishes
Swordfish
Kingfish
Subtotal - offshore
Snappers
Shark and barracuda
Lobster
Jacks
Bonito
Reef fishes
Sea eggs
All others
Subtotal - coastal
Total
Ex-vessel value
3,588,498
5,005,384
1,402,850
615,609
193,043
266,918
11,072,302
164,301
89,441
7,867
59,252
9,771
89,314
2,775,000
402,095
3,597,041
14,669,343
When the value-added is broken out
according to who sells the fish and to
whom, it shows that the majority of the
additional value is derived from sale of
cooked fish to consumers in restaurants
Value added
(% of total)
26,648,676
6,002,346
2,435,389
654,605
123,037
184,283
36,048,336
245,929
84,633
7,775
33,796
9,369
56,056
0
57,780
495,338
36,543,674
Overall value
(88)
(55)
(63)
(52)
(390
(410
(77)
(60)
(49)
(50)
(36)
(49)
(39)
(0)
(13)
(12)
(71)
30,237,174
11,007,731
3,838,239
1,270,214
316,080
451,201
47,120,638
410,229
174,074
15,642
93,048
19,139
145,370
2,775,000
459,875
4,092,379
51,213,017
and at fish frys (Table 2). Vendors and
processors (however) generate appreciable
amounts of additional values as they
transport, clean and market fish.
3
Table 2. The value added by different sellers according to
category of buyer (BDS$).
Seller
Vendor
Subtotal
Processor
Subtotal
Restaurant
Fish fry
Subtotal
Supermarket
Buyer
Consumer
Fish fry
Restaurant
Consumer
Export
Fish fry
Restaurant
Supermarket
Consumer
Consumer
Consumer
Value added
($BDS)
464,399
189,494
525,350
1,179,243
383,866
1,583,735
182,915
4,638,553
490,337
7,279,406
24,819,781
3,118,813
27,938,595
146,430
(%)
1.3
0.5
1.4
3.2
1.1
4.3
0.5
12.7
1.3
19.9
67.9
8.5
76.5
0.4
3
VALUATIONS FOR SPECIES AND SPECIES GROUP
The results of the survey are displayed in
the form of path diagrams and value added
tables for each species or fishery group.
In the path diagrams, the percentages of
fish moving from each seller to the various
buyers are shown. A dashed line is used to
indicate path transactions in which the
20% loss factor due to cleaning or
processing was applied. The pathway from
export to consumer is included for
completeness, but no value added is
estimated for this path.
The value added table for each species or
group shows the actual quantities and
prices of fish as it passes from one form to
another and one path component to
another.
Flyingfish and large pelagics had the most
complex pathways, often involving export.
Coastal resources that were most often
sold directly to consumers had the simplest
pathways.
5
Flyingfish
Flyingfish is the mainstay of the fishing
industry, comprising about 63% of the
landings. Note the large proportion of fish
going to processors that then goes on to
high valued-added markets, i.e. hotels,
restaurants and export.
1%
FISHER
9%
45%
25%
PROCESSORS
VENDORS/
HAWKERS
21%
1%
4%
FISH FRY
54%
100%
CONSUMERS
100%
100%
EXPORT MARKET
RESTAURANTS
86%
100%
SUPERMARKETS
8%
46%
6
Whole
Fish form
Table 3. Estimation of the value added and overall value for flyingfish (BDS$)
Seller
Fisher
Deboned
Vendors/hawkers
Processors
Fish fry
Consumer
Total Landings (kg)
25
45
9
21
Amount
(kg)
Price
(BDS $)
378,669
670,870
134,174
307,109
1,490,822
2.53
2.02
2.89
2.89
Price
difference
(BDS $)
Value/
value
added
(BDS $)
958,032
1,355,157
387,763
887,546
3,588,498
Supermarket
Restaurants
Consumer
Consumer
Restaurants
Supermarkets
Fish fry
Export Market
Consumer
46
54
1
86
8
1
4
100
174,188
204,481
6,709
576,948
53,670
6,709
25,158
29,518
6.30
3.54
10.59
9.70
9.10
9.30
9.56
10.59
Landed
value
3.77
1.01
8.57
7.68
7.08
7.28
7.54
1.49
Restaurants
Consumer
100
751,136
$43.85
$34.15
25,651,286
100
100
159,332
24,151
$22.36
$18.97
$12.80
$9.87
2,039,444
238,373
33,943,263
37,531,761
Vendors/
Hawkers
Cooked
Buyer
Proportion
(%)
Processors
Fish fry
Consumer
Supermarket Consumer
Value added by deboned and cooked flyingfish
Overall value of flyingfish fishery outputs
656,687
206,526
57,494
4,430,962
379,981
48,839
189,688
43,982
7
Dolphinfish
Dolphinfish is next most important single
species after flyingfish at about 21% of the
total landings. It is an important food fish
species throughout the Caribbean region as
well as an important component of
recreational fisheries. This resource is
shared with our neighbors and its
sustainability may be at risk as there is no
arrangement for collaboration in
management of the fishery.
8
Fish
form
Table 4. Estimation of the value added and overall value for dolphinfish (BDS$)
Seller
Whole fish
Fisher
Cooked
Deboned
Vendors/
Hawkers
Processors
Supermarkets
Restaurants
Buyer
Proportion
(%)
Amount
(kg)
Price
(BDS $)
Price
difference
(BDS $)
Vendors/hawkers
29
146,967
10.17
Processors
Fish fry
Consumer
Total Landings(kg)
Fish frys
Consumer
Consumer
Restaurants
Supermarkets
Fish fry
Export market
Consumer
Consumer
56
8
7
283,798
40,543
35,475
506,782
63,196
83,771
45,408
136,223
28,380
17,028
56,760
18,447
136,223
79,689
9,933
9.15
11.65
12.45
Landed Value
11.67
1.50
12.45
2.28
16.47
7.32
15.46
6.31
14.96
5.81
14.56
5.41
25.35
16.20
16.65
5.00
49.50
34.04
22.87
11.20
14.17
1.72
Fish fry
Consumer
Supermarket
Consumer
Value added by deboned and cooked dolphin fish
Overall value of dolphinfish fishery outputs
43
57
16
48
10
6
20
65
100
100
100
Value/
value
added
(BDS $)
1,494,652
2,596,751
472,321
441,661
5,005,384
94,794
190,998
332,384
859,567
164,887
92,121
919,505
92,234
4,637,031
892,516
17,085
8,293,122
13,298,506
9
Tuna
This is primarily yellowfin tuna which is
distributed throughout the Atlantic Ocean
and fished by vessels from many countries.
This species is targeted mainly by the
longline fleet. It is a valuable export
commodity especially when careful
handling at sea and ashore is practiced to
ensure a high grade fresh product.
4%
FISHER
6%
70%
17%
PROCESSORS
&
EXPORTERS
5%
28%
VENDORS/
HAWKERS
7%
52%
48%
100%
CONSUMERS
100%
EXPORT MARKET
FISH FRY
100%
RESTAURANTS
49%
SUPERMARKETS
9%
10
Fish form
Table 5. Estimation of the value added and overall value for tuna (BDS$)
Seller
Buyer
Cooked
Deboned
Whole fish
Fisher
Vendors/hawkers
Processors
Fish fry
Consumer
Total Landings (kg)
Processors
Export market
Vendors/haw Fish fry
kers
Consumer
Processors
Consumer
Restaurants
Supermarkets
Fish fry
Supermarkets Consumer
Restaurants
Consumer
Fish fry
Consumer
Supermarkets Consumer
Value added by deboned and cooked tuna
Overall value of tuna fishery outputs
Proportion
(%)
17
70
6
7
28
48
52
5
49
9
9
100
100
100
100
Amount
(kg)
26,125
107,575
9,221
10,757
153,678
30,121
12,540
13,585
5,379
52,712
9,144
9,682
5,486
52,712
9,682
3,658
Price
(BDS $)
Price
difference
(BDS $)
9.10
8.90
10.31
10.47
Landed Value
30.76
21.86
10.65
1.55
11.47
2.37
10.59
1.69
14.87
5.97
12.10
3.20
12.30
3.40
17.15
5.05
3.35
38.48
$23.50
11.20
19.65
7.55
Value/
value
added
(BDS $)
237,740
957,414
95,065
112,631
1,402,850
658,443
19,437
32,197
9,090
314,688
29,260
32,918
27,706
2,028,341
108,435
27,614
3,288,129
4,690,978
11
Billfishes (including blue marlin)
Billfishes are among the most depleted
large pelagic species in the Atlantic Ocean.
Consequently, they cannot be exported to
the USA and are consumed locally. They
are also targeted by sportfishers especially
the charter boats that serve the tourism
industry.
16%
FISHER
21%
38%
21%
PROCESSORS
VENDORS/
HAWKERS
20%
26%
48%
26%
CONSUMERS
FISH FRY
74%
100%
100%
100%
SUPERMARKETS
RESTAURANTS
10%
12
Seller
Deboned
Cooked
Buyer
Fishermen
Vendors/hawkers
Processors
Fish fry
Consumer
Total Landings (kg)
Vendors/
Hawkers
Proportion
(%)
Amount
(kg)
Price
(BDS $)
Price
difference
(BDS $)
Value/
value
added
(BDS $)
21
38
21
20
13,944
25,231
13,944
13,280
66,398
8.92
8.35
9.93
10.70
Landed Value
Supermarkets
Fish fry
Consumer
Consumer
Restaurants
Supermarkets
Fish fry
Consumer
74
26
26
48
10
16
100
10,318
3,625
6,560
12,111
2,523
4,037
2,271
13.67
14.45
16.96
16.53
16.57
16.54
23.85
4.75
5.53
8.61
8.18
8.22
8.19
7.28
49,012
20,048
56,483
99,068
20,740
33,063
16,532
Restaurants
Fish fry
Consumer
Consumer
100
100
12,111
13,944
60.20
22.87
43.67
6.33
528,887
88,263
Supermarket
Consumer
100
1,328
25.56
8.99
11,938
Whole
Fish form
Table 6. Estimation of the value added and overall value for billfishes (including blue
marlin) (BDS$)
Processors
Value added by deboned and cooked billfish
Overall value of billfsh fishery outputs
124,377
210,681
138,460
142,092
615,609
924,033
1,539,642
13
Swordfish
Swordfish are a highly prized food fish but
the Atlantic stocks have been severely
depleted. Consequently, there is stringent
management
by
the
International
Commission for Conservation of Atlantic
Tunas aimed at rebuilding stocks.
FISHER
16%
11%
58%
16%
PROCESSORS
VENDORS/
HAWKERS
15%
26%
26%
48%
CONSUMERS
FISH FRY
74%
100%
100%
100%
SUPERMARKETS
RESTAURANTS
10%
14
Fish form
Table 7. Estimation of the value added and overall value for swordfish (BDS$)
Seller
Whole fish
Fishermen
Buyer
Proportion
(%)
Deboned
Cooked
Price
(BDS $)
Price
difference
(BDS $)
Value/
value
added
(BDS $)
Vendors/hawkers
Processors
Fish frys
16
58
11
1,831
6,637
1,259
17.65
16.10
17.90
32,315
106,855
22,531
Consumer
15
1,716
18.26
31,342
74
26
26
48
10
16
100
100
100
11,443
1,355
476
1,726
3,186
664
1,062
3,186
3,675
601
Total Landings (kg)
Fish frys
Consumer
Consumer
Restaurants
Supermarkets
Fish fry
Restaurants
Consumer
Fish fry
Consumer
Supermarket
Consumer
Value added by deboned and cooked swordfish
Overall value of swordfish fishery outputs
Vendors/
Hawkers
Processors
Amount
(kg)
Landed Value
18.67
1.02
19.25
1.60
21.00
4.90
21.67
5.57
21.96
5.86
21.00
4.90
58.92
37.25
27.50
6.50
24.87
2.91
193,043
1,382
762
8,455
17,745
3,889
5,203
118,668
23,891
1,748
181,744
556,531
15
Kingfish
This group comprises mainly wahoo, but
also includes some true kingfish and cero
mackerel. These species are an important
component of the small-scale fisheries in
the eastern Caribbean
16%
FISHER
22%
48%
21%
PROCESSORS
26%
10%
48%
VENDORS/
HAWKERS
9%
36%
CONSUMERS
FISH FRY
64%
100%
100%
100%
SUPERMARKETS
RESTAURANTS
16
Fish form
Table 8. Estimation of the value added and overall value for kingfish (BDS$)
Seller
Deboned
Cooked
Price
(BDS $)
Price
difference
(BDS $)
Supermarket
Restaurants
64
36
26
48
10
16
100
100
Fish fry
Consumer
100
6,153
15.66
$2.66
16,368
Supermarket
Consumer
100
403
19.56
$5.60
2,256
Processors
Value added by deboned and cooked kingfish
Overall value of kingfish fishery outputs
9.49
9.15
9.90
10.89
Landed Value
11.90
$2.41
12.89
$3.40
13.67
$4.52
15.67
$6.52
13.96
$4.81
13.00
$3.85
18.38
$4.42
38.20
$22.53
Value/
value
added
(BDS $)
5,874
13,426
6,153
2,517
27,970
3,759
2,115
3,491
6,444
1,343
2,148
940
6,444
Vendors/
Hawkers
21
48
22
9
Amount
(kg)
Vendors/hawkers
Processors
Fish fry
Consumer
Total Landings (kg)
Fish frys
Consumer
Consumer
Restaurants
Supermarkets
Fish fry
Consumer
Consumer
Whole
Fishermen
Buyer
Proportion
(%)
55,741
122,844
60,919
27,413
266,918
9,060
7,189
15,778
42,017
6,458
8,270
4,154
145,190
256,739
523,656
17
Snapper
Fish form
Table 9. Estimation of the value added and overall value for snapper (BDS$)
Seller
Cooked
Deboned
Whole fish
Fisher
Buyer
Vendors/hawkers
Processors
Consumer
Restaurants
Proportion
(%)
Amount
(kg)
Restaurants
Vendors/
Hawkers
Price
difference
(BDS $)
Value/
value
added
(BDS $)
35
45
19
5,426
6,976
2,946
9.62
10.65
12.10
52,199
74,298
35,641
1
155
13.95
2,163
Total Landings (kg)
Processors
Price
(BDS $)
15,503
Landed Value
164,301
1
70
14.96
4.31
64
Consumer
100
5,426
12.10
2.48
13,457
Supermarket
Consumer
Restaurants
Supermarkets
Consumer
3
88
9
100
209
6,139
628
628
11.36
15.76
18.96
20
0.71
5.11
8.31
1.04
149
31,371
5,218
653
Restaurants
Consumer
100
6139
67.60
51.84
318,256
Processors
Value added by deboned and cooked snapper
Overall value of snapper fishery outputs
368,514
901,329
18
Shark and barracuda
Fish Form
Table 10. Estimation of the value added and overall value for shark and barracuda
(BDS$)
Seller
Whole fish
Fisher
Deboned
Cooked
Value/value
added
(BDS $)
Amount
(kg)
Price
(BDS $)
Vendors/hawkers
50
4,888
6.75
32,991
Fish fry
15
1,466
10.65
15,616
Restaurants
10
978
10.65
10,410
Public consumer
25
2,444
12.45
30,425
9,775
Landed Value
89,441
Total Landings (kg)
Vendors/
Hawkers
Price
difference
(BDS $)
Proportion
(%)
Buyer
Fish frys
17
249
11.67
4.92
1,226
Public consumer
83
1,217
12.45
5.70
6,937
249
978
31.50
56.70
20.85
46.05
5,197
45,014
58,374
147,815
Fish fry
Consumer
100
Restaurants
100
Value added by deboned and cooked shark and barracuda
Overall value of shark and barracuda fishery outputs
19
Lobster
Fish Form
Table 11. Estimation of the value added and overall value for lobster (BDS$)
Seller
Whole
Fisher
Processors
Cooked
Vendors/
Hawkers
Supermarkets
Restaurants
Price
difference
(BDS $)
Value/value
added
(BDS $)
19.00
22.00
18.50
Landed Value
43.50
25.00
44.20
25.70
24.00
5.00
3,463
1,782
2,622
7,867
2,693
874
911
Proportion
(%)
Amount
(kg)
45
20
35
76
24
100
182
81
142
405
108
34
182
Consumer
100
34
56.00
11.80
401
Consumer
100
108
97.00
53.50
5,764
Buyer
Vendors/Hawkers
Consumer
Processors
Total Landings (kg)
Restaurants
Supermarkets
Consumer
Value added by re-sale of whole and cooked lobster
Overall value of lobster fishery outputs
Price
(BDS $)
10,644
29,276
20
Reef fishes (potfish)
It is generally accepted that the reef fish
stocks on the south and west coast of the
island are depleted. Estimates from other
similar areas indicate that we should be
able to get somewhere in the range of 390530 metric tons of reef fishes a years for
the entire island. Even towards the lower
end of this range (about 400 mt/yr),
current catches are far short of that. If the
state of depletion is due to overfishing,
then fishers and consumers stand to gain
considerably if the stocks are rebuilt.
As an added benefit there would be a
greater abundance and variety of fishes on
the reefs, in particular the species which
are attractive for snorkelers and divers.
Therefore, the tourism industry would also
benefit from rebuilding.
21
Cooked Deboned
Whole
Fish Form
Table 14. Estimation of the value added and overall value for reef fishes (BDS$)
Seller
Fisher
Vendors/
Hawkers
Fish fry
Proportion
(%)
Amount
(kg)
Vendors/Hawkers
Consumer
47
28
6,487
3,865
Fish fry
Total Landings
Consumer
Fish fry
25
72
28
3,451
13,803
4,671
1,816
100
5,267
Buyer
Consumer
Price
(BDS $)
Price
difference
(BDS $)
5.28
8.80
Value/value
added
(BDS $)
34,254
34,011
6.10
Landed Value
11.20
5.92
9.98
4.70
21,050
89,314
27,652
8,537
15.10
26,968
5.12
Value added by deboned and cooked reef fishes (potfish)
Overall value of reef fishes fishery outputs
63,158
152,471
Jacks (seine fish)
Cooked
Resale
Whole
Whole
Fish Form
Table 12. Estimation of the value added and overall value for jacks (seine fish)
(BDS$)
Seller
Fisher
Vendors/
Hawkers
Fish fry
Buyer
Proportion
(%)
Amount
(kg)
Price
(BDS $)
Price
difference
(BDS $)
Value/val
ue added
(BDS $)
42
4,915
4.62
4.62
22,709
28
30
72
3,277
3,511
11,703
3,539
5.42
0.80
5.35
0.73
Landed Value
9.82
5.20
17,760
18,783
59,252
18,403
28
1,376
8.45
3.83
5,271
100
4,887
12.25
3.80
18,571
Vendors/Hawkers
Consumer
Fish fry
Total Landings
Consumer
Fish fry
Consumer
Value added by re-sale whole and cooked jacks
Overall value of jacks fishery outputs
42,245
101,497
22
Bonito
Fish Form
Table 13. Estimation of the value added and overall value for bonito (BDS$)
Seller
Whole
Fisher
Proportion
(%)
Amount
(kg)
Vendors/Hawkers
37
630
Public Consumer
30
511
Fish fry
33
562
Buyer
Cooked Deboned
Total Landings
Vendors/
Hawkers
Fish fry
1,702
Public consumer
65
409
Fish fry
35
220
100
782
Consumer
Price
difference
(BDS $)
Value/value
added
(BDS $)
5.08
3,199
6.16
1.08
3,145
6.10
1.02
3,426
Price
(BDS $)
5.08
Landed Value
9,771
11.58
11.58
15.84
6.50
2,661
6.50
1,433
9.74
7,617
Value added by deboned and cooked bonito
11,711
Overall value of bonito fishery outputs
21,481
All others
Whole
Fish Form
Table 15. Estimation of the value added and overall value for all others (BDS$)
Seller
Fisher
Cooked Deboned
Fish fry
Value/value
added
(BDS $)
Amount
(kg)
Price
(BDS $)
Vendors/Hawkers
40
23,959
6.08
145,672
Public Consumer
35
20,964
7.16
150,104
Fish fry
25
14,975
7.10
106,319
59,898
Landed Value
402,095
Total Landings
Vendors/
Hawkers
Price
difference
(BDS $)
Proportion
(%)
Buyer
Public consumer
80
19,167
8.46
2.38
45,618
Fish fry
20
4,792
8.58
2.50
11,980
100
19,766
7.84
0.74
14,627
Consumer
Value added by deboned and cooked fish
72,225
Overall value of all other fishery outputs
474,320
23
NEXT STEPS
This was a preliminary study with limited
time and funds. Hence, several data gaps
were identified. These will need further
research.






Fish-fry vendors did not provide access
to records of their purchasing and resale practices therefore the estimates
are based on verbal information.
There are no records of landings for
lobster, sea urchins and conch. These
resources are considered high valued
by various players in the “value-added
chain”.
There is no information on other
establishments such as rum shops and
small restaurants that are known to
frequently sell fish. These warrant
further investigation, as due to their
large numbers, they probably add
significant overall value.
No information was obtained on the
contribution from food processors
making fish products.
Prices were averaged since there were
a range of prices available for each
category of seller.
The locations of the survey should be
extended, to receive a more
representative contribution from the
fishery resources.

Consumers are varied and there is the
need for a better understanding of their
characteristics.
This preliminary study has provided
insight into the apparent value of fisheries
to the national economy. It indicates that
there is the need to fully investigate this
value in all its ramifications in order that
the industry can receive support that is
consistent with its value.
In addition to refinement of the
preliminary estimates provided here and
filling of the gaps identified above, there is
the need to examine the value of
associated supporting activities such as:

Fishing industry gear and equipment
supply;

Vessel construction,
maintenance;

Support for distribution and processing
systems.
repair
and
We recommend that these be pursued
systematically until the value of this vital
industry is fully understood.
FURTHER READING
Fisheries Division. 2001. Barbados
Fisheries Management Plan. Ministry of
Agriculture and Rural Development,
Barbados, 67 pp.
Mahon, R. and P. McConney. 2004 [ed].
Management of large pelagic fisheries in
CARICOM. FAO Fisheries Technical
Paper No 464, 149 p.
McConney, P., R. Mahon and C. Parker.
2003. Barbados case study: the sea egg
fishery.
Caribbean
Coastal
Comanagement
Guidelines
Project.
Caribbean Conservation
Barbados. 75 pp.
Association,
Welch, P. L.V. 2005. Exploring the marine
plantation: An historical investigation of
the Barbados fishing industry. The Journal
of Caribbean History 39: 19-37
Willoughby, S. and D. Leslie. 2000.
Fishing gear of Barbados. Ministry of
Agriculture and Rural Development,
Barbados, Fisheries Division Report FDR002-2000, 41 p.
24