FIRM-LEVEL HEDONIC ANALYSIS OF U.S. PRODUCED SURIMI: IMPLICATIONS FOR PROCESSORS AND RESOURCE MANAGERS

Firm-level data on U.S. produced surimi, the only seafood product that is graded on the objective measurement of several quality characteristics, are used to estimate the effect of production variables (e.g., hours between harvest and processing) and policy variables (e.g., fishing seasons) on product characteristics. Transactions data are then used to estimate hedonic equations and derive implicit prices for each characteristic of surimi used to produce seafood analogs and traditional products in the U.S. and Japanese markets, respectively. Implicit prices are also estimated for surimi grade, production location (onshore, at-sea), and production date. Results indicate that several factors (including species) significantly affect surimi characteristics. Color and gel strength have the largest price impact, and market conditions alter the relative prices associated with improving certain characteristics. Overall results demonstrate that management decisions that affect fish quality—and, therefore, processed product quality and price—directly affect the wholesale value of the fishery.