During this Lent and Easter season, the demand for fish and other hydrobiological products grows, which is why there are already price increases for this type of food, as well as for some seasonal vegetables and fruits.
The report from the Planning Directorate (Diplán) of the Ministry of Agriculture, Livestock and Food (Maga) reports adjustments that have been observed from February to March 22.
Main variations
The “Season Sheets 2024” report includes the price evolution in the wholesale market from February 19 to March 22, which is also reflected in the retail market.
For example, the first large pond shrimp with head, on February 19, the quintal was quoted at Q3,450 and on March 22 at Q3,800, which means an adjustment of 10% or Q350.
The medium-sized first-class shrimp with head, from ponds, also had an increase of 10% since it went from Q3,300 to Q3,350 per quintal; The same trend is for small premium pond shrimp, with heads, which went from Q2,710 to Q2,800.
The Diplán document also indicates that there is a drop for the whole corvina, first-class revolt of -15.7% since it was quoted at Q1,900 in February and at Q1,600 in March; that is, a reduction of Q300. The sea bass fillet also fell 2.3% and on average the quintal was priced at Q3,300; while the first-class golden fillet rose from Q2,480 to Q3,400, as well as the first-class whole snapper, which rose more than 30%, going from Q2,300 to Q3,300.
Good fishing, but expensive
At the national level, a phenomenon has been observed in terms of the presence of goldfish and shark, which are the most important products in fishing, explained Manuel Ixquiac, from the Izabal Caribbean Research Institute (IICI) attached to the Izabal University Center. .
“At the beginning of the year, there were shark imports, but at the same time the shark fishing season got off to a good start, and everything that was imported entered at a high price and that caused increases throughout the country, but There were captures that should lower the price, something that has not happened and prices remain high,” he explained.
Separately, there has also been good fishing for dorado, which is not a species that is used much for drying, but there was a good catch, which began to be sold salted, so it is available at all points of sale.
On the other hand, the researcher pointed out that an export of salted fish is being observed this season, which was not previously reflected for the nostalgic trade in the United States, since migrants are demanding product for the Semana Mayor and significant quantities are being shipped.
The other products
As for vegetables, the Diplán report indicates that a box of 45 to 50 pounds of premium medium cooking tomato is priced at Q86; the first-class medium dry purple onion at Q530 per quintal and the first-class medium dry white onion at Q584.
The bag of premium medium cauliflower -12 units- in Q72; the two dozen medium prime broccoli at Q74; coriander net -100 bunches- Q440; the bag of medium prime carrot -5 to 6 dozen- Q76 and the net of white cabbage -12 to 15 units- Q126.
The bag of Creole green beans – 40 pounds – was priced at Q280 and the box – 70 to 80 units – of large premium chili peppers – at Q56; the network of one hundred bunches of peppermint in Q410; and the bag of cucumber -60 to 70 units- in Q98.
Regarding seasonal fruits, as of March 15, one cent of first-class medium Pashte mango cost Q479 and the first-class medium tommy mango, Q450; one percent of first-class medium pineapple, Q600; and one hundred first-class medium round watermelon, Q1,250; of the first medium green coconut Q320; and the cent of medium orange, Q80.
The product that became more expensive is the lemon: the thousand of first-class medium Persian lemons cost Q1,200 and the thousand of medium-sized Creole lemons cost Q600.
Consumption increases
Ixquiac also commented that the consumption of hydrobiological products in Guatemala continues to be low compared to other countries, and the only season in which their demand and purchase by households increases is during Holy Week, although it is a customary dish that only consumed by parents (1.3 kg/person/year).
He recalled that currently, the new generations do not like salted fish and prefer other products, which is why the issue of how to innovate dishes based on the available resource arises, since everyone talks about Biscayan-style fish, but there are many other ways of preparation.
However, he recognized that in Guatemala the consumption of tilapia has increased, which is offered in any commercial establishment and although per capita consumption does not grow, it remains with the population growth rate. Another hydrobiological product that has growth is shrimp.
The Mercado La Terminal in zone 4 of the city and the Mercado la Presidente on 20 street, zone 1, are the main distribution centers for dried fish.
The market
Ixquiac explained that during the Lent period, the consumption of fishing products increases considerably, associated with religious activities and the summer heat, and all the coastal areas of the Pacific and Atlantic supply the hydrobiological market.
The main supply centers are Puerto de San José, Champerico, La Lisas, Tilapa (Ocós) and Sipacate, on the Pacific side. On the Atlantic side, there are Puerto Barrios, Lívingston, Sarstún River and Lake Izabal. In Petén, the La Pasión river in Sayaxché.
The technician pointed out that it is estimated that only about 380 thousand pounds of dry-salted products are sold during the months of March and April. The La Pasión and Chixoy rivers are the main ones that diversify the production of dried salted fish, among which curuco and sea bass stand out.
Lake Izabal provides the greatest diversity of species, among which catfish, mojarras and snook stand out. And in the maritime part of both coasts, they are prepared dry salted: dorado, shark, sherla, groupers, rays, sea bass, horse mackerel, saw or mackerel and cod.
The prices per pound of the product are as follows: sherla Q60; gold Q50; cod, Q50; sawfish or mackerel Q25; stripe Q30; bass Q40; horse mackerel Q30; and catfish, Q25.
He pointed out that other products that are found throughout the year in the cantonal markets are: sardines; manjúa; butes and pepesca. These products are already in the diet of the people of the Guatemalan highlands and are now part of the nostalgic products that are exported to the United States under strict fishing quality and safety controls.
But local diversity is not enough, so shells must be imported from Panama, Nicaragua and El Salvador; shark from Costa Rica and tilapia from Honduras and El Salvador.
#Seafood #products #expensive #Easter