30 years of Scottish Aquaculture
‘The new structure ensures we have a strong base for developing a significant Scottish business. It unites the company’s operational and industry expertise under a strong, sustainable umbrella brand which reflects the pride we have in the provenance of our salmon.’ Having capitalised on strong market conditions and improved production processes, the company reported a record £63 million turnover in 2009. It is committed to building a sustainable business within Scotland’s rural commu- nities, with a superior quality product, a vigorous brand strategy and by securing long-term market opportunities. The new brand will also become a mark of excellence for health and wellbeing, and we will unveil the company’s new healthy living initiative over the com- ing months. Dr George Kerr, Scotland’s distinguished Judo 10 DAN, will front the initiative with masterclasses linked to healthy eating and wellbeing. According to Chairman, Jim Mullins:
‘This project is a major milestone for the company and demonstrates our strong ambitions. We will significantly build upon our already strong standing in the marketplace as we forge ahead under this major new brand.’
The launch of the company was sup- ported by the Scotland’s Minister for the Environment, Roseanna Cunningham, who said: ‘aquaculture is a major success story for Scotland and an important asset to our rural economy. Primary salmon production each year generates more than £35 million in local wages, primarily in the Highlands, Shetland, Argyll & Bute, Western Isles and Orkney. ‘I launched the Government’s Fresh Start Framework last year to tackle a number of issues facing the industry and to help create a sustainable way forward. Better marketing of farmed fish, along with measures to manage planning and development and encourage training and development, are all part of Scotland’s aquaculture future.’
Looking back on 20 years in the industry, Dougie Ingram, Marine Sites Manager, said: ‘the progress that’s been made is astounding. When I first started, everything was done manually from changing nets to hand feeding. Now, with the new technology, these tasks can be done much quicker, which is much more efficient and also much better for the fish. ‘We’re a really tight team that has grown as the company has expanded. Everyone has a genuine interest in fish farming and takes a real pride in their work.’
Willie McCosh, Logistics Manager, agrees: ‘The company has a really strong team with a good working atmosphere; that’s why I’ve been here so long. That
www.fishfarmer-magazine.com 31
THE SCOTTISH SALMON COMPANY
atmosphere has stayed as the company has grown and there is still a real famili- arity even though there are sites across the Hebrides and west of Scotland now. This is a really exciting time for every- one at the company and we’re looking forward to seeing the business grow even further. ‘We’ve got some great young people that are really eager to learn which is good for both the company and the industry as a whole.’
The future
The Scottish Salmon Company is com- mitted to growing its business, evidenced by the multi-million pound refurbish- ment of its processing plant in Stornoway – a facility that it plans to reopen in the autumn – and a recruitment campaign is currently underway to fill 70 positions in the Hebrides.
Meanwhile the company’s Marybank plant will be one of the only processing plants in the world that can produce ‘pre- rigor, pin bone out’ fillets, which offer op- timum freshness. The company plans to grow the business both organically and through acquisition in the coming year. Mike Corbett reflects: ‘this is an excit- ing phase for the company as we look to expand the business in Scotland and grow our position as a leading player in the Scottish aquaculture industry. ‘We will work closely with the rural communities to build a sustainable and successful business that produces pre- mium quality salmon in line with industry best practice.’
Expansion will be based on sustain- able and professional farming methods, combined with processing and product development. By adding real value to the Scottish product, the company is con- centrating on premium markets. Key to
Opposite: Mike Corbett, Roseanna Cunningham and Dr George Kerr. Top: Dougie Ingram. Above: Mike Corbett. Bottom left: Calanish and Loch Roag.
this is the development of an aggressive brand strategy and the need to secure long term market relationships to maxim- ise premium price opportunities for Scot- tish salmon with a continued focus on provenance and heritage. The regional links are reinforced by the company’s commitment to local suppliers, traditional skills, health and the environment. The Scottish Salmon Company also plans to market a ‘Hebridean’ branded product, promoting the provenance of their products, their Hebridean herit- age and regional links and a continued commitment to using local suppliers and traditional skills.
This is an exciting phase
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