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Sardine capture. (Photo: Subpesca)
ASIPES to intensify control during sardine and anchovy fishing season
(CHILE, 11/3/2017)
The Association of Fishing Industrialists (ASIPES) announced that, due to the start of the new sardine and anchovy fishing season, it will intensify a series of measures aimed at improving quality, efficiency and, above all, minimizing the environmental impact of its fishing transport system to the interior of the towns where it operates.
As explained by ASIPES Sustainability manager Monserrat Jamett Leiva, during this fishing period there will be inspections of the trucks 24/7 by an internal control group of the industry from the Port Terminal of Talcahuano.
In addition, compliance with the predefined routes along which the transport vehicles of ASIPES member companies can travel will be emphasized and an alert will be maintained given any emergency with a cleaning brigade, also with operational 24/7.
Leiva said that all trucks meeting the established requirements will carry a yellow seal this season, and stressed that the implementation of this action plan is due to the interest of the fishing industry to be more environmentally friendly and protect the community. In general, as well as giving effective samples of its commitment to the communities where it operates.
For her part, ASIPES president Macarena Cepeda Godoy insisted that these actions are part of the new union’s management cycle, where one of the most important aspects is the work for sustainability and the recovery of resources.
Therefore, she stressed the need for 100 per cent certification of landings to comply with the corresponding quotas, and not affect the conservation of resources.
"SERNAPESCA's announcement about the certification of ships under 12 metres to avoid sub-reporting is excellent news, as it is the way to achieve control and ensure the recovery of the species," said ASIPES president.
"The artisanal sector must also join the task of environmental care and for that reason we call them to order in the outputs for sardine and anchovy capture in order not to clog the wells of the plants," she added. In this sense, she explained that if the capture reaches the plants in a more orderly manner, the raw material can be processed fresher and the impact of the smell will be avoided.
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