Root-cause analysis of the problem

The Peruvian anchoveta is a non-gregarious species. That is, it does not segregate or separate by age or generation. This innate quality of the anchoveta places it under the permanent threat of being caught on a massive scale, forming schools made up of individuals of all ages and sizes. This is the prevailing situation, and it results in frequent events of bycatch of baby anchoveta (peladilla, undersized juvenile anchoveta) and of juvenile anchoveta (that has not reached sexual maturity). The frequency of these poorly controlled incidents contributes to overfishing and prevents or interrupts the species’ natural process of reproduction and development.

The reproductive cycle of the Peruvian anchoveta will not be protected or secured for as long as we continue to use non-selective nets to catch it. Despite the anchoveta’s proven capacity for resilience, its sustainability will remain under permanent threat until the indispensable knowledge and responsibility are applied in the management of the stock.

The Marine Institute of Peru (IMARPE) was created to apply science and technology to the management and governance of the fishery resources that inhabit Peru’s marine-coastal ecosystem. In the particular case of the anchoveta, however, decisions on the size of catch quotas and the dates of the seasons continue to be made by people in the political sphere, without a scientific basis, who with unusual frequency disregard or ignore IMARPE’s recommendations, warnings, and cautions.

Continuing the account, the anchoveta boom began in the late 1950s. Anchoveta nets were made with panels of synthetic material (nylon). The mesh size was 1″ or 7/8 of an inch.

Operating with these nets, the small sizes of young anchoveta (peladilla) and juvenile anchoveta passed through the meshes and left the net without suffering any damage, while the adult individuals remained enclosed. According to the fishery biologists of those times, post-juveniles were caught before reaching sexual maturity.

By the 1960s, anchoveta was regarded as raw material for making fishmeal and fish oil. For the fishmeal industrialists, therefore, what mattered was to catch the greatest possible quantity. The mistaken paradigm spread that says: “anchoveta is only good for making fishmeal.”

In those years, vessels made up to two fishing trips a day. There were no limits. Fishing took place on Sundays and holidays. No one in Peru spoke of catch quotas, much less thought about closed seasons.

In those years there was no concern at all for protecting the species during spawning periods. In the drive to catch ever more, many vessel owners reduced the mesh size to 5/8 of an inch. That was a serious mistake. Baby anchoveta (peladilla) gilled at a rate of one fish per mesh. The nets ceased to be sieves and became floating holds. The excess weight of the gilled net was a serious problem for the crews.

Peladilla gilled in the net made it slip on the power block (macaco), and they had to bring it aboard by the old method of “vira y arrea” (haul and heave). That is, bringing it up in short sections on each lift. Some vessels were left “keel to the sun” (capsized) because they insisted on hauling the gilled net.

On reaching port, these vessels could not go out to fish the next day because the nets were left unusable by the dead peladilla. They let three days pass so the fish would rot and they could then wash the net in successive sets made without fishing.

In the drive to catch ever more, in the 1970s the nets were redesigned to withstand the onslaught of schools of greater size and density. Longer and deeper nets were built. Panels of braided nylon twine were used, knotless, with a mesh size of ½ inch. This change, specifically, marked the beginning of “The Tragedy of the Peruvian Anchoveta.”

During the 1980s, the hanging (embande, the pleating) of the panels was increased, first at the flotation border (cenefa de flotación) and then at the floatline (relinga de flotadores). This allowed the nets to withstand the impact of strikes by schools of great size.

In the 1990s, longer and deeper nets were built in order to enclose more area and reach greater depth. Double-bag nets (doble cabecero) allow use in two sections separated by a vertical closing strap (cenefa de corte). The fish is taken from the first section, while the rest remains enclosed in the second, which is worked next.

Frequently, the fish enclosed in the second section dies of anoxia, caused by the scarcity of oxygen in the bag. Fishery biologists state that the death is due to crowding and competition for the oxygen available inside the bag.

This mode of fishing, which uses non-selective nets with a double bunt (two bags), has become general across a fleet of more than a thousand industrial vessels. The dead anchoveta is left afloat, abandoned at sea.

It is impossible to calculate the tonnage of discarded anchoveta. An “optimistic” estimate, however, leads us to state that at least one third of the anchoveta catch quota landed in each season died because of this practice. When we say one third, we are speaking of approximately 600 thousand metric tons of anchoveta.

In the 2000s, the design and rigging of anchoveta nets have been the object of various innovations. Setting and hauling methods have not changed much, despite the inclusion of latest-generation deck hydraulic equipment. The effectiveness of the fishing effort, however, has increased substantially.

As for the damage caused by non-selective nets, the regulations remain far too permissive, which is due to ignorance of the protection measures that must be applied in the design and construction of fishing gear for each species in particular.

In the case of the Peruvian anchoveta, instead of using a larger mesh size to protect it, the ½-inch mesh continues, unfortunately, to be used (in theory, a 13 mm mesh; in reality, 10 mm).

The new net for selective fishing of the Peruvian anchoveta. R&D&I: PMO of the Lumen Sapientiae NGO

Background

During 1971 and 1972, the Peruvian consulting firm Corporación de Racionalización y Consultoría (CRC) prepared the Comprehensive Fisheries Study (Estudio Integral de la Pesca), in fulfillment of the contract signed with Peru’s Ministry of Fisheries.

An important chapter of the Comprehensive Study was called the Sarveta Project (a word formed by combining the words sardine and anchoveta).

The objective of the Sarveta Project was to redirect the use of anchoveta as the principal raw material for the production of canned products fit for consumption by our population. It placed special emphasis on the possibility of supplying the Andean and Amazonian regions, which were difficult to reach because of the lack of roads.

Social groups with low purchasing power live in those regions. There is no cold-chain infrastructure to preserve and distribute anchoveta, whether fresh or frozen. The most feasible alternative, therefore, was canned anchoveta.

The official announcement of the Sarveta Project raised many expectations, because it was understood as the beginning of the solution to the problem of hunger, malnutrition, and childhood anemia, which to this day affect no less than 30% of children throughout the national territory.

The siting study for the Sarveta Project identified the La Puntilla Fishing Complex (Pisco, Ica) as the best location. Among the prerequisites set by the Ministry of Fisheries to authorize the start of the project, four were mandatory and had to be met before the start:

1. Design and implement the strategy to introduce canned anchoveta into the domestic market. A mandatory prerequisite, given the force of the paradigm that says: “anchoveta is only good for making fishmeal.”

   This paradigm still persists in part of the population. This prerequisite was never met, because of the lack of products made with anchoveta that could be used in a market study by carrying out end-consumer satisfaction tests.

2. Demonstrate the technical capacity to produce canned anchoveta that obtains food-quality certification. This was a great challenge at that time, because of the scarce food technology in Peru.

   In that state of difficulty, scientific and technological support was obtained from FAO experts, from the Canadian International Development Agency, and from JICA of Japan. The canned anchoveta samples made at the ITP (Fisheries Technological Institute) did not meet the expectations of the consumers selected to take part in the sampling.

   Faced with this situation, it was decided to carry out a root-cause analysis of the problem, for which the support of CIDA experts was requested.

   We consider it fair to make a special acknowledgment of the ideas contributed by the CIDA experts, who in a short time identified the root cause of the problem and set it out to the team in charge of the project.

   The root cause of the problem, identified and described by the Canadian experts in 1972, has been used to prepare this modest pre-feasibility study. The results obtained so far in the verification tests carried out by the PMO have always been backed by the latest science and technology. The ideas contributed by the CIDA experts, however, have been the principal source for demonstrating the viability of this research.

3. Demonstrate the technical capacity to design, build, and operate effectively a cold chain that maintains the quality (freshness) of the anchoveta from capture until it enters the canning line.

   The PMO responsible for this project has created the “Slush Ice Box Method,” whose design combines knowledge from mechanical, industrial, and food engineering to conceive a metalworking arrangement that is the center of an effective cold chain for better handling on board and for the transport of anchoveta, treated as food raw material.

   The method, developed specifically for this project, surpasses in effectiveness others that, in the past, did not give the expected results in the handling and preservation of anchoveta, such as RSW (Refrigerated Sea Water), Compressed Air Bubbles (Champagne), and Sea Water Scale Ice.

4. Design and demonstrate the effectiveness of a purse seine (boliche) that makes it possible to carry out selective anchoveta fishing operations and to eliminate the bycatch of baby anchoveta (peladilla) and of juvenile anchoveta that has not yet reached sexual maturity. The net must promote the sustainability of the biomass and catch only adult individuals.

The first prerequisite was “waived” because of an event that shook public opinion inside and outside the country. The scientific researcher Dr. H. Carranza, of UNALM (Universidad Nacional Agraria La Molina), developed a food formula based on anchoveta, with which he produced a product he called “anchoveta silage,” which was added to the diet of children under five years of age with congenital malnutrition and anemia. The product tests were carried out at the Hospital del Niño, in Lima, over a period of six months. The results were astonishing; they were extensively documented, and the press, both national and foreign, spread the news throughout the world (1972). The Peruvian magazine Pesca documented the case at length in a special edition.

The success of the Carranza Project exceeded the expectations of the researcher himself, of the pediatricians at the Hospital del Niño, and of the families of the patients who recovered.

The Ministry of Fisheries launched a broad advertising campaign on the nutritional values of the Peruvian anchoveta. This fact demonstrated, conclusively, the fitness of anchoveta as food for human beings. For Peruvians, this historical fact contributed to the Ministry of Fisheries waiving this prerequisite.

The Ministry of Fisheries gave the green light to the construction of the La Puntilla Fishing Complex in the port of Pisco (Ica). The required fishing infrastructure was put in place, including a service pier, and the equipment and machinery of the canning plant were acquired and installed.

Finally, a boat named Sarveta was prepared and equipped, and the prototype of the selective fishing net for anchoveta was successfully tested on it. Two members of the PMO in charge of this project took part directly in equipping the Sarveta boat and in the design and construction of the prototype of the selective fishing net.

The Sarveta project presented operational problems in the canning production area. Problems caused by various nonconformities already identified during the research carried out to prepare this work.

This project proposes practical solutions for operating effectively the canned-anchoveta supply chain along its whole length. That is, from the capture of the anchoveta to the display shelf in the city supermarket, or the small store of an Andean hamlet.

The Sarveta project was abandoned by the Ministry of Fisheries in 1973 for political reasons or private interests that we do not know. The assets of the canning plant were dismantled or gradually removed through the neglect of those who were successively in charge of looking after the La Puntilla Complex.

A few years ago, a strange fire consumed the buildings that still remained on the site. The Sarveta vessel was transferred to the Paita Fishing Complex (Piura) to carry out commercial fishing operations, unrelated to the original purpose.

The net for selective anchoveta fishing

The updated design of the new selective net has considered the use of knotted synthetic panels, made of twisted twine, not braided. The mesh size used in the net will make it possible, for the first time, to carry out effective selective anchoveta fishing in Peru.

Decisions on the design of the net have been made on the basis of the results of studies relating and checking the most significant variables, such as the following:

1. Morphological measurements and weights of the anchoveta.
2. Measurements and weights at each stage of the life cycle.
3. Measurements and weights during the “gravid” and “spawning” stages.
4. Measurements and weights at the stage of full development.
5. Real and effective opening of the new mesh applied in the selective net.
6. Effects of twisted twine and of knotted netting on opening time.
7. Effects of the new design and type of rigging on the mesh opening.

The new net has been designed to catch adult anchoveta in the full stage of development. The mesh size that will be used will protect baby anchoveta (peladilla) and juvenile anchoveta in a natural, simple, and direct way. In a few words, the anchoveta will self-select in the net by acting on its instinct of self-preservation.

We are not inventing anything new. We have systematized pre-existing scientific knowledge, applying latest-generation technological innovation and contributing proven experience in the field of fisheries, with the objective of protecting the Peruvian anchoveta from a possible collapse.

Immediate positive impacts

1. Defending the sustainability of the species by reducing the bycatch of baby anchoveta (peladilla) and juveniles progressively eliminates overfishing and the potential risk of collapse of the anchoveta and of the Humboldt ecosystem that depends on it.
2. It contributes to ordering the country’s artisanal anchoveta fishery subsector, eliminating illegal fishing.
3. It serves as the basis for redesigning a governance program for the entire anchoveta sector, at both the industrial and the artisanal level.
4. It makes it possible to rationalize anchoveta fishing seasons according to the scientific information provided by IMARPE, the entity that will make the final decision on opening and closing dates, and on the catch quota for each season.
5. It will demonstrate the viability of optimizing the use of select anchoveta in the production of canned food for consumption by our population, contributing to the reduction of hunger, malnutrition, and childhood anemia.
6. It will eliminate exploratory fishing surveys, which always end in industrial catches with proven bycatch of juveniles.
7. It will force a redesign of the Surveillance System of the Vice-Ministry of Fisheries. There will be no more inspectors on board preparing unreliable logbooks.
8. IMARPE’s Eureka operations will serve solely to detect the presence and the quantity of anchoveta individuals that are gravid or in the process of spawning.
9. The selective net will make exploratory surveys to estimate the size composition of the school unnecessary. The selective net will eliminate the operating costs of those surveys by making them unnecessary.
10. It will reduce the corruption promoted by unannounced inspections of fishmeal plants in search of juveniles, which leads to negotiating the reduction or cancellation of fines in exchange for money.
11. IMARPE will have the net’s selectivity efficiency as a useful tool for exercising its exclusive right to decide on the scheduling of season opening and closing dates, the authorized zones, and the determination of the size of catch quotas for each season and for each zone.

Supply chain structure. Anchoveta project for human consumption

1. Catch Boat

• Vessel owner: Owner of an artisanal boat.
• Hull material: wood.
• Year of construction: 2020 or later.
• Shipyard: Authorized in the year of construction.
• Operating license: Official and current.

1. Characteristics of the Catch Boat

Mandatory requirements

1. a.

   In the first stage of the Project’s operation, the use of an artisanal fishing boat with a license to fish anchoveta for human consumption is considered. The Project will include, as a Participant, the owner of an artisanal fishing boat, of approximately 40 to 45 feet in length, with a hold capacity that does not exceed 30 metric tons. The conditions of admission are set out later in this profile. This boat will be called the Catch Boat.

2. b.

   The selected Catch Boat will work exclusively for the Project, under a Fixed-Term Agreement, and must comply with the Operations Program and the Work System established by the Project.

3. c.

   The Project will select an artisanal fishing boat in a condition of full operability. The Catch Boat must have its fishing permits and licenses up to date and a current DICAPI registration and endorsement.

4. d.

   The Project will carry out a technical inspection of the unit and two tests in real fishing operations, with the participation of fishery technicians from the Project PMO, before deciding on its inclusion in the Project. Those inspections and tests must fully satisfy the scope and extent defined in this profile under “Characteristics of the Catch Boat.”

5. e.

   The Project will carry out a special inspection, with the participation of the Marine Insurance Surveyor belonging to the company with which the boat, its nets, its gear, and the crew in charge of the capture operations will be insured.

6. f.

   The Project assumes responsibility for the Catch Boat’s operation complying with the Fisheries Management Regulation for the Anchoveta Resource for Direct Human Consumption (Reglamento de Ordenamiento Pesquero del Recurso Anchoveta para Consumo Humano Directo). Supreme Decree No. 010-2010-PRODUCE.

7. g.

   The Project undertakes to train, drill, and continuously monitor the crew of the Catch Boat, so that it complies with the following standards:

   • Good Practices for Catching and Handling the Catch – FAO document.
   • Official Provisions for the Protection of the Anchoveta – IMARPE.
   • Official Provisions for the Safety of Fishery Foods – SANIPES.
   • Project Work Program. Certification under the ISO 9001:2015 standard.
   • Protection of the Environment. Certification under the ISO 14001:2015 standard.
   • Accident Prevention. Certification under the ISO 45001:2018 standard.

2. Logistics support boat

• Vessel owner: Owner of an operating vessel.
• Hull material: Metallic, preferably.
• Year of construction: Not earlier than 2000.
• Operating and fishing license: Not required.

An item in red means: redesign and/or re-engineering and/or relocation.

2. Characteristics of the Collection Boat

Baseline premises

1. a.

   In its first stage of operation, the Project considers the use of a Collection Boat, with a license to collect and transport anchoveta for direct human consumption. The Collection Boat will not carry out capture operations and therefore does not require Fishing Permits. The ideal position is that the Project acquire, as its own property, a second-hand metal boat, without a fishing license, of 70 to 75 feet in length, which will be given the adaptations needed to fit it to the Project’s working method. The second option would be to invite vessel owners whose vessels are out of operation for lack of fishing permits. They would be invited to work in a joint venture as a third party.

2. b.

   The Collection Boat will work exclusively for the Project, paired with the Catch Boat. This unit must comply with the Operations Program and the Work Plan established for the Project.

3. c.

   The Project takes responsibility for the Collection Boat holding the DICAPI permits and licenses, such as a current six-month endorsement issued by the harbor master’s office of registry.

4. d.

   The Project will carry out a full inspection of the unit before deciding on its purchase and/or its inclusion in the Operations Area. That inspection will have the scope and extent of the document setting out the characteristics of the Collection Boat.

5. e.

   The Project will request and carry out a special inspection, with the participation of the Marine Insurance Surveyor belonging to the company with which the vessel, its deck equipment, and the crew in charge of the operation will be insured.

6. f.

   The Project undertakes to train, drill, and continuously monitor the crew of the Collection Boat, so that it complies with the following standards:

   • Good Practices for Handling the Catch – FAO International Regulation.
   • Official Provisions for the Protection of the Anchoveta Species – IMARPE.
   • Official Provisions for the Safety of Fishery Foods – SANIPES.
   • Project Work Program. Certification under the ISO 9001:2026 standard.
   • Environmental protection. Certification under the ISO 14001:2026 standard.
   • Accident Prevention. Certification under the ISO 45001:2018 standard.

3. Landing and service pier

• Owner: a company or a natural person.
• Operator: The Project.
• Required location: Attached to the Plant.
• Construction material: Concrete.
• State of repair: Operational.

3. Characteristics of the service pier

Baseline premises

1. a.

   The Project will have a Service Pier for carrying out the planned operations, aimed at replacing the concept or paradigm of “quantity first” with that of “quality first” for the anchoveta species, regarded as food raw material.

2. b.

   The Project will comply with the Fisheries Management Regulation for the Anchoveta Resource for Direct Human Consumption. Supreme Decree No. 010-2010-PRODUCE, as it relates to fishery landing piers.

3. c.

   The Service Pier will obtain the following certifications:

   • ISO 9001:2015 standard on the Quality of Processes.
   • ISO 14001:2015 standard on the Protection of the Environment.
   • ISO 45001:2018 standard on the Prevention of Occupational Accidents.
4. d.

   The Project’s Service Pier will be located facing a sea of calm waters, preferably inside a protected bay. Proximity to industrial plants that generate coastal, marine, terrestrial, atmospheric, and/or other pollution will be avoided as far as possible.

5. e.

   The Project’s Service Pier will hold licenses to load ice and to land anchoveta for direct human consumption, under the most demanding conditions of hygiene and safety established by international standards and by national regulations for fishing piers. SANIPES.

6. f.

   The Project’s Service Pier will be able to supply drinking water, ice, fuels, lubricants, electrical energy, food, and maintenance services to the vessels under its operation, control, and management.

7. g.

   The Project will implement, on the immediately adjacent land, or on the land closest to the Service Pier, a plant for the production, storage, and dispatch of ice of certified food quality, for the fishery’s own uses.

8. h.

   The Project’s Service Pier will be operated exclusively for its operations. The Work Team in charge of its operation and maintenance will comply with the Operations Program and the Work Plan established by the Project.

9. i.

   The Project takes responsibility for carrying out weekly internal audits of the quality of the Service Pier’s operating processes. Those audits will be carried out as established in the ISO 9001:2026 and ISO 19011:2017 standards. The scope and extent of these audits will include all the characteristics described in this document for the Service Pier.

10. j.

    The Project will carry out a special inspection, with the participation of the Marine Insurance Surveyor belonging to the company with which the insurance policies for the Service Pier, its equipment and machinery, and the personnel in charge of the operation will be contracted.

11. k.

    The Project undertakes to train, drill, and continuously monitor the personnel in charge of the Operation of the Service Pier, in order to reach the highest level of quality of performance. The level of conformity will be obtained in meeting the requirements of the following standards:

    • Good Practices for Handling the Catch – FAO International Standard.
    • Official Provisions for the Protection of the Anchoveta Species – IMARPE.
    • Official Provisions on the Safety of Fishery Foods – SANIPES.
    • Project Work Plan. Certification under the ISO 9001:2015 standard.
    • Protection of the Environment. ISO 14001:2015 standard certification.
    • Accident Prevention. Certification under the ISO 45001:2018 standard.

4. Canning plant

• Plant owner: Desirable: The project. Alternative: A joint-venture alliance.
• Year of construction: operational.
• PRODUCE License No.: ………………………..
• SANIPES Authorization No.: …………………….
• Municipal Permit No.: …………………………

Value-adding sequence

(Added Value Stream)

Quality certification: USA FDA FSMA.

Plant certification: USA HACCP Alliance.

Sanitary certification: DIGESA Peru.

4. Characteristics of the plant

Baseline premises

1. a.

   In its first stage of operation, the Project may use an existing plant, provided it meets the requirements described in this document. If that is the case, work will proceed in a strategic alliance applying the joint-venture model with the Owner. It is expected that the Project will have its own Manufacturing Plant. In this way it will complement its operations in order to reach its Objective: to produce canned anchoveta, to the highest international food-quality standards. The Project’s Manufacturing Plant will be built in a coastal location, situated within a geographic area recognized as having a permanent availability of anchoveta.

2. b.

   The Project’s Plant must generate the Change of the Paradigm of “quantity” that stigmatizes the anchoveta resource, to a new one that gives priority to “quality.” Once the feasibility of the Project has been proven, the official certificate of the ITP, Technological Institute of Production, will be obtained, recognizing the anchoveta caught by the Project as A1-quality raw material, fit for the production of food for human consumption.

3. c.

   The Project will obtain the International Certification of the MSC – Marine Stewardship Council, in favor of the anchoveta species fished by the Project, as raw material of optimum quality fit for the production of food for human consumption of high nutritional value.

4. d.

   The Project’s Plant will place special emphasis on compliance with the Fisheries Management Regulation for the Anchoveta Resource for Direct Human Consumption. Supreme Decree No. 010-2010-PRODUCE, in everything relating to the protection of the species and to the operation and maintenance of the Service Pier.

5. e.

   The Project’s Plant will implement a protocol for the permanent and effective protection of the anchoveta resource. The Project will establish three points of control and verification, with sizing devices and physical checks, to determine the sexual state of the species. The first control will be done aboard the Catch Boat. The second control will be carried out aboard the Collection Boat, and the third control on entry to the Canning Plant.

6. f.

   The Project’s Plant will not use anchoveta of a size below the minimum authorized by IMARPE and/or PRODUCE. Our three control points will require sizes above the authorized minimum size. The Project has named them: “Minimum size + 1” and “Minimum size + 2.” MS + 1 and MS + 2. This means minimum size plus 1 and minimum size plus 2 centimeters of total length.

7. g.

   The Project’s Plant will not receive raw material of the authorized minimum size. The anchoveta will be allowed to exercise “its natural right” to become adult, to grow until it reaches full maturity, and to reproduce. The Plant will be responsible for developing an effective policy for the defense and protection of the anchoveta.

8. h.

   The Project’s Plant has provided that, together with size control, a control of the sexual state of the anchoveta will be carried out. This control will be carried out on the Catch Boat, after the rings of the net are closed and before the catch is brought aboard the Collection Boat. If the presence of gravid females in the enclosed school is shown, the school will be released from the net in its entirety.

9. i.

   The Project’s Plant will establish that, if the control is positive for gravid anchoveta, the resource will not be caught or brought aboard any vessel of the Project. Any breach of this Policy of Corporate Responsibility, toward the resource and toward the Environment, will be reported to the competent authority, without prejudice to removing from the Project the Catch Boat responsible for the infraction.

10. j.

    The Project’s Canning Plant will be located as close as possible to the Service Pier. The ideal is that both buildings form a mini-complex within the same physical setting. This condition will facilitate the processes of supplying ice and landing the anchoveta. Proximity to fishmeal processing plants, or plants of another kind, that pollute the coastal area, the waters of the bay, the adjoining soils, and the surrounding atmosphere will be avoided.

11. k.

    The Project’s Manufacturing Plant will be equipped with machinery of the most advanced technological generation for food production. Only those processes and procedures that do not compromise the quality, texture, firmness, odor, color, and flavor of the raw material and of the finished product will be automated. Preferential treatment will be given to women’s work, for tasks of manufacturing, hygiene, and sanitation of the plant.

12. l.

    The Project’s Manufacturing Plant will be built in conformity with the requirements of the Rules and Regulations of the FSMA. Food Safety Modernization Act of the USA FDA. Food and Drug Administration.

13. m.

    The Project’s Manufacturing Plant will additionally obtain International Quality Certifications such as: the ISO 9001:2015 standard for the Quality of Non-food Processes, the ISO 14001:2015 standard for Iterative Management with the Environment, and the ISO 45001:2018 standard for the Prevention of Occupational Accidents and Occupational Diseases.

14. n.

    The Project provides that its Manufacturing Plant will establish a Quality Policy centered on demand. The Manufacturing System will give priority to the Objective of Full Satisfaction of the End Consumer’s Expectations. The intention is to exceed the consumer’s expectations in order to position the brands and the products in the market in the shortest possible time. To that end, The Perfect Order model will be implemented.

15. ñ.

    The Project’s Manufacturing Plant will be operated exclusively for the production of food products that use high-quality fresh anchoveta as raw material. Use of the packaging line for species other than anchoveta will be totally restricted. No toll-manufacturing services will be provided for products owned by third parties.

16. o.

    The Project’s Manufacturing Plant will carry out monthly Internal Audits of the Quality of the Processes and the Quality of the Products. It will voluntarily request the Certifier of the ISO 22001:2018 standard to carry out unannounced third-party Audits to validate the processes and assure the quality of the products.

17. p.

    The Project’s Manufacturing Plant will carry out a special inspection every six months, with the participation of the Insurance Surveyor belonging to the company with which the plant’s civil works, the main machinery, the auxiliary equipment, the materials, spare parts, finished products, and the Operations Personnel who work inside it will be insured. This inspection leads to contracting and maintaining in force the plant’s insurance policy.

18. q.

    The Project’s Manufacturing Plant will develop a permanent program for the Improvement of Personnel Capabilities, including training practice in real operation and filmed monitoring to correct defects and nonconformities in the processes and products. That program is part of the Continuous Improvement Plan belonging to the ISO 22001:2018 standard and to the HACCP Model. Its objective is to reach the highest level of Quality of the Operating Performance of the Personnel of the Food Manufacturing Area and of Plant Maintenance.

5. Product description

• Fish: Fresh Anchoveta H & G or Dressed.
• Packaging: two-piece tinplate.
• Packing: Color labels – plain master carton.
• Handling: Brine or certified vegetable oil.
• Can model: Two-piece.
• Opening: Easy open – ring pull.
• Can design: Exclusive.

5. Characteristics of the product

Baseline premises

1. a.

   The Project plans to begin its operations by producing three presentations of the product, as can be seen in the table above. Work will be done on Product Design and Development, with a strict application of R&D&I. Disruptive innovation will preferably be applied.

2. b.

   The research activities will lead the R&D&I Team to define clearly each “Problem” that is to be faced and the alternatives proposed to solve it. The development activities will require real practice (in situ) that makes it possible to reach certainty that the Product’s “Intended Use” is fulfilled and, furthermore, satisfies the expectations of the End Consumer.

3. c.

   The Innovation component in the R&D&I triad will make it possible to apply the full creative capacity of the Team members, without loss of the necessary objectivity. The idea of Innovation will be intentionally present in all activities, within all stages of Design and Development.

4. d.

   Product Design and Development will be carried out until the smallest detail of each component of the product and of the process is defined. Work will be done with Technical Specifications for every one of the resources that take part in manufacturing. Supplier Management will be applied, with detailed information that makes it possible to maintain a reliable forecasting program for Procurement.

5. e.

   Correct execution of the preceding item (d) will lead to the design and formation of the Supply Chain created for canned anchoveta. It will also facilitate the preparation of the Traceability Histories that are required to reach the level of conformity of the BRC Issue 8 standard.

6. f.

   Within the specific field of the canning of engraulids such as the anchoveta, the Project will rely on the following sources of information:

   • Codex Alimentarius. FAO Organization of the UN. International standard.
   • ANSI. American National Standards Institute. North American standard.
   • US FDA. Food & Drugs Administration. Food authority of the USA.
   • CFIS. Canadian Food Inspection Service. Food authority of Canada.
   • AMCO. American Can Company. Metal packaging technology. USA.
   • CORDIS. Community Research and Development Information Service. EU.
7. g.

   The Project will use the support of the International Technical Cooperation represented in our country, to obtain references and information on successful experiences and business contacts in canning. Special emphasis will be given to information from countries of recognized fishing and canning tradition: Norway, Sweden, Denmark, Italy, Spain, Portugal, and others.

8. h.

   Within the national sphere of fishery knowledge and technology, the Project will seek the support of both private and public institutions, among which we have given priority to the following:

   • IMARPE – Marine Institute of Peru.
   • PRODUCE – Ministry of Production. Vice-Ministry of Fisheries.
   • INACAL. National Quality Institute. CTN 24 – ISO 22001.
   • ITP – Technological Institute of Production. Anchoveta canning.
   • SANIPES – Sanitary Authority for Fishery Products. Regulations.
   • UNALM – Universidad Nacional Agraria La Molina. School of Food Studies.
   • UPCH – Cayetano Heredia Private University. Food research.
9. i.

   The Project will request the support of national experts and of suppliers of recognized standing who are linked to the following activities: fishing vessels, canning companies, food factories, formulators of handling liquids, manufacturers of nets and ropes, shipyards and slipways, marine engines, electronic equipment for detection, electronic equipment for navigation and positioning, deck hydraulic equipment, machinery for canning, machinery for the manufacture and storage of ice, refrigeration chambers, freezing tunnels, the fishery metalworking industry, boilers and steam producers, cranes for piers, naval and fishery hardware, reverse-osmosis equipment, water filters and purifiers, manufacturers of metal packaging, manufacturers of cardboard packaging and labels, manufacturers of insulated boxes for handling fresh fish, industrial effluent treatment, handling of organic solid waste, and others.

6. Branding strategy

Totally disruptive innovation

New paradigm: Quality comes first

Central idea: Peruvian canning of quality

Brands and logos: Registered intellectual property

7. Market strategy

Totally disruptive innovation

New paradigm: Quality creates trust

Central idea: 70% of domestic consumption is nationally produced