hat
Chak chèn ekipman pou founisè sovaj kòmanse ak yon pwodiktè (pechè pwason an) epi li fini ak yon achtè fen, ki vann bay yon konsomatè. Achtè fen gen ladan plòg Yo Vann an Detay (ki soti nan mache pwason posede lokalman nan chenn makèt nasyonal), restoran, ak etablisman sèvis manje, tankou otèl, lopital, ak lekòl yo. Nan lapè atizanal, li pa estraòdinè pou pechè yo devye chèn nan ekipman pou konplètman epi vann trape yo dirèkteman nan konsomatè sou plaj la oswa pòt a pòt nan kominote a. Sepandan, pou fwidmè vann nan plis mache fòmèl, chenn ekipman pou ka konpoze de nenpòt ki kantite oswa konbinezon nan mitan-chèn jwè (egzanp, agrégateurs, processeurs prensipal, komèsan, achtè, dilè, processeurs segondè, distribitè, transpò), ki moun ki transfòme, pake. , ak deplase pwodwi soti nan pwen an nan pwodiksyon nan vant final la.
eng
Every wild seafood supply chain begins with a producer (the fisher) and terminates with an end buyer, who sells to a consumer. End buyers include retail outlets (from locally owned fish markets to national supermarket chains), restaurants, and foodservice establishments, such as hotels, hospitals, and schools. In artisanal fisheries, it is not uncommon for fishers to bypass the supply chain completely and sell their catch directly to consumers on the beach or door-to-door within the community. However, for seafood sold into more formal markets, supply chains can consist of any number or combination of mid-chain players (e.g., aggregators, primary processors, traders, wholesalers, dealers, secondary processors, distributors, transporters), who transform, package, and move product from the point of production to the final sale.