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Author Topic: MD considering partnering w/ VA in a "Chesapeake True Blue" program?  (Read 1735 times)
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BlueCrabsHon
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« on: August 10, 2012, 11:13:00 PM »

MD's Seafood Marketing Advisory Commission, when asked their opinion on potentially partnering with VA in a "Chesapeake True Blue" program, noted that a major point of concern was the less stringent packaging and labeling restrictions that VA has in place. MD doesn't want to dilute.

http://dnr.maryland.gov/fisheries/calendar/events/407/SMAC_Summary%208_7_12.pdf

We all know that in order to be 100% "True Blue," you only have to be 75% Maryland crab meat. (We get it.) But do you believe the "True Blue" program, as a marketing effort, is worthwhile? Do you believe the program is having an impact on the demand for MARYLAND live crabs and crab meat?

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« Reply #1 on: August 10, 2012, 11:50:37 PM »

I'm not sure how many ppl on here buys too much crabmeat ...but with my luck knowing that its not 100%...I would get the 25% from some island in the Pacific somewhere
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Dreampixels
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« Reply #2 on: August 10, 2012, 11:53:18 PM »

MD's Seafood Marketing Advisory Commission, when asked their opinion on potentially partnering with VA in a "Chesapeake True Blue" program, noted that a major point of concern was the less stringent packaging and labeling restrictions that VA has in place. MD doesn't want to dilute.

http://dnr.maryland.gov/fisheries/calendar/events/407/SMAC_Summary%208_7_12.pdf

We all know that in order to be 100% "True Blue," you only have to be 75% Maryland crab meat. (We get it.) But do you believe the "True Blue" program, as a marketing effort, is worthwhile? Do you believe the program is having an impact on the demand for MARYLAND live crabs and crab meat?



I am not sure I understand this? Seems like defeat before it starts to me. Why not just say 75% True Blue?

Not trying to be a wise [arse] - just trying to understand how being 75% = 100%

And I did not know that - 100% to me means 100%.

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« Reply #3 on: August 11, 2012, 08:07:36 AM »

@Dreampixels -- According to MD-DNR, in order to qualify to be "True Blue" a restaurant or retailer has to sell 75% MD crab. It's the same percentage if we're talking live crabs, steamed crabs, or crab meat. The proof is in the invoicing. DNR says they're going to audit retailers' books to see where their crabs come from.

So, when a retailer says his 1lb container of crabmeat (which is honestly made-up of 75% MD crabmeat + 25% NC crabmeat) is 100% True Blue -- he's not lying. It is 100% True Blue according to the DNR's guidelines. It's just not 100% MD crabmeat.

True Blue is a marketing effort. And when you think about it, "something" has to be done to reward those retailers and restaurants who are genuinely trying to use MD crabs. And also to guide those consumers who want to seek out the real thing. It's not perfect, but it's in place and there has been a lot of media surrounding it, which ultimately sheds light on the quest for the blue crab's sustainability.
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« Reply #4 on: August 11, 2012, 08:29:29 AM »

If True Blue gives DNR the ability to ADUIT Retailer Books, Thats CRAZY..Why would any Retailer want DNR checking their Books??.......DNR is 2.6 million over budget and now they want to check a Companies Books??  WOW !!! Only in a Liberal run O Malley State like Maryland ............ Roll Eyes
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Dreampixels
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« Reply #5 on: August 11, 2012, 11:39:11 AM »

@Dreampixels -- According to MD-DNR, in order to qualify to be "True Blue" a restaurant or retailer has to sell 75% MD crab. It's the same percentage if we're talking live crabs, steamed crabs, or crab meat. The proof is in the invoicing. DNR says they're going to audit retailers' books to see where their crabs come from.

So, when a retailer says his 1lb container of crabmeat (which is honestly made-up of 75% MD crabmeat + 25% NC crabmeat) is 100% True Blue -- he's not lying. It is 100% True Blue according to the DNR's guidelines. It's just not 100% MD crabmeat.

True Blue is a marketing effort. And when you think about it, "something" has to be done to reward those retailers and restaurants who are genuinely trying to use MD crabs. And also to guide those consumers who want to seek out the real thing. It's not perfect, but it's in place and there has been a lot of media surrounding it, which ultimately sheds light on the quest for the blue crab's sustainability.


Thanks I misunderstood - I thought 100% was being applied to Maryland Blue Crab.

Why not just use 100% "Callinectes sapidus" as a label? I like the idea of telling the consumer what they are buying as well as its place of origin.

To me "Blue Crab" would be a term as loose as "Sardine" unless a specific Genus is used. Blue could mean any crab in the link below.


http://en.wikipedia.org/wiki/Blue_crab




« Last Edit: August 11, 2012, 11:40:45 AM by Dreampixels » Logged

I wish to die like my father did, in his "sleep" - unlike the screaming passengers aboard the plane he was piloting.

There are no passengers on spaceship earth. We are all crew.    Marshall McLuhan
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Aviation in itself is not inherently dangerous. But to an even greater degree than the sea, it is terribly unforgiving of any carelessness, incapacity or neglect.

Captain A. G. Lamplugh

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