Market Information
Europe

The Fish and Seafood Market in France

October 2003

Prepared by the
Market Research Centre
and the
Canadian Trade Commissioner Service

© Department of Foreign Affairs and International Trade
(FaxLink no. 1800006)

The Market Research Centre produces a wide range of market reports by region and sector for Canadian exporters. For further information please contact:

Trade Evaluation and Analysis Division (TEAD)
Agriculture and Agri-Food Canada
Contact: Andy Archibald
Tel.: (613) 759-7665
Fax: (613) 759-7505
E-mail: archibalda@agr.gc.ca
Internet: http://ats.agr.ca 

Market Support Division (TCM)
Department of Foreign Affairs and International Trade
E-mail: mrc@dfait-maeci.gc.ca
Internet: http://www.dfait-maeci.gc.ca 

The Government of Canada has prepared this report based on primary and secondary sources of information. Readers should take note that the Government of Canada does not guarantee the accuracy of any of the information contained in this report, nor does it necessarily endorse the organizations listed herein. Readers should independently verify the accuracy and reliability of the information. This report is intended as a concise overview of the market for those interested in its potential and is not intended to provide in-depth analysis which may be required by the individual exporter.

EXECUTIVE SUMMARY

The French are enthusiastic consumers of seafood. Per-capita fish and seafood consumption was over 29 kg in 2002 and is estimated to be increasing at a rate of 2% per year. In 2002, the French market for fish and seafood was valued at over $14 billion ⁽¹⁾. Domestic production is well below consumption. In 2002, imports of seafood exceeded 1.4 million tonnes to reach a value of $4.9 billion.

France has a structural trade deficit in fish and seafood. Domestic production is limited by available stocks and the European Union (EU) ⁽²⁾

Common Fishery Policy. Wanting to ensure adequate supply for processing and consumption, EU policy makers will increasingly scrutinize existing tariff and non tariff barriers.

France's leading suppliers of fish and seafood are European. This is in part due to tradition, and in part to preferential market access received through EU membership or bilateral trading arrangements. High tariffs, especially on processed seafood products, create challenges for Canadian exporters and make it difficult to compete solely on the basis of price.

Fortunately, French consumers appreciate healthy, high quality foods. Since the mid-1980s there has also been a trend toward convenience. French consumers appreciate proper cuts and packaging, and are open to buying seafood in processed, pre-cooked and ready-meal formats. Moreover, fish and seafood are seen increasingly as healthy alternatives to meat.

Canada's main fish/seafood exports to France are scallops, lobster, dogfish and pike. Canada's fish and seafood exports grew sharply in 2001 and remained strong in 2002, despite a sluggish French economy. In addition to Canada's main exports, there are also good market prospects for lumpfish roe, mussels, salmon and shrimp.

TABLE OF CONTENTS

EXECUTIVE SUMMARY 

MARKET OVERVIEW 

Key Factors Shaping Market Growth 

Market Trends 

Opportunities 

Actual and Planned Projects 

COMPETITIVE ENVIRONMENT 

International Competition 
Canadian Position 
Competitive Advantage Through Canadian Government Policies and Initiatives 

PRIVATE-SECTOR CUSTOMERS 

MARKET LOGISTICS

Retail 
Local Representatives 
Market-entry Considerations 
Suggested Business Practices 

Export Regulations 
Import Regulations 
Labelling 
Export Credit Risks, Restrictions on Letters of Credit, Currency Controls 
Cargo, Transportation and Storage 

PROMOTIONAL EVENTS 

KEY CONTACTS AND SUPPORT SERVICES 

APPENDICES

BIBLIOGRAPHY

OTHER REFERENCE MATERIAL

MARKET OVERVIEW

France has the fourth-largest economy in the world and is among the world's largest traders. It is also an influential member of the European Community. The French economy is extremely diversified and modern. While it has traditionally been associated with high-value luxury goods, France is a world leader in many sectors including telecommunications, agri-food, insurance and banking. Its transportation infrastructure is the most advanced in the world. In 2002, France's Gross Domestic Product (GDP) per-capita was $37 637 compared to $36 516 in Canada.

The rate of economic growth in 2002 was disappointing. With the economy growing only 0.9%, it was France's weakest year since 1996. Economic activity is expected to fall again in 2003, with an estimated growth rate of only 0.5%. The five-year economic growth forecast is more promising, with domestic demand making a significant contribution to economic activity. From 2004 to 2007, economic growth is projected to be between 2.1% and 2.5%.

France has a structural trade deficit for seafood. Domestic production is limited by available stocks and the EU Common Fishery Policy. EU and, in turn, French fisheries policy needs to be understood against the background of full or overexploitation of marine resources. Wanting to ensure adequate supply for processing and consumption, EU policy makers will increasingly scrutinize existing tariff and non-tariff barriers. There is an important aquaculture industry in France, but it is expected to remain significantly lower than the wild catch.

In 2002, imports of seafood exceeded 1.4 million tonnes to reach a value of $4.9 billion. In 2001, demand for imported fish/seafood grew by 8%. In 2002, growth in demand for imported fish/seafood is estimated at 3.8%. Imports include crustaceans, frozen fillets, and fresh and frozen fin fish.

French consumers enjoy fish and seafood in all processing formats: chilled, frozen and canned. The market for canned seafood has the highest penetration rate. About 97% of French households buy some form of canned fish; tuna salad, sardines and canned salmon are the most popular. In addition, 86% of households purchase frozen seafood and 83% of households purchase fresh chilled fish or seafood products. In 2001, the market for frozen processed seafood was valued at $359 million; by 2005, it is forecast to reach a value of $365 million.

Source: World Trade Atlas. "USDA France Fishery Products Overview of the French Seafood Market," 2002.

Key Factors Shaping Market Growth

Market Trends

There is a gradual but consistent decline in chilled fin fish sales in the French seafood market. This segment has lost over 8% of market share since 1996, corresponding to a general price increase (over 18% for the same period). Yet retail prices for prepackaged chilled fin fish rose 33% between 1996 and 2000, while sales increased 23%. These figures indicate that French consumers are sensitive to price but will pay more for convenience.

In 2000, sales of seafood-based, chilled ready meals increased 12.5% in volume and 13% in penetration rate (proportion of households who buy the type of product). The same growth was also seen in seafood spreadables (terrines, pate and rillettes). In the same year, sales of frozen seafood-based, ready meals fell by 9%.

Forecasts indicate that by 2010, prepared cooked products will account for 32% of fish counter seafood sales, smoked and cured products will account for 31.5%, seafood charcuterie for 25% and ready-to-use products for 11.5%. Economy brands will decrease their market share from 8% in 2003 to 3% in 2010.

Salmon

France is the leading consumer of salmon in Europe. Although demand for the product follows an upward trend, there are pronounced differences between product types. Farmed salmon consumption has suffered from adverse publicity about the environmental impact of aquaculture. Concerns about fish feed composition are also augmented by the bovine spongiform encephalopathy (BSE) or mad cow disease crisis. Despite these concerns, salmon remains the most consumed species of fish in France.

In 2001, retail sales of chilled gutted salmon declined in volume by 9%, while sales of prepackaged chilled salmon portions increased 24%. In 2001 and 2002, Norway and Scotland remained the leading suppliers of salmon. Scottish salmon enjoys the best reputation for quality. U.S. producers also have some position in the salmon market but face increasingly stiff competition from Chile. The United States is a leading supplier of canned salmon in France.

Scallops

The French market for scallops is over 81,648 tonnes per year (shelled weight). In France, scallops are marketed in three forms: chilled or shucked meat, live shell, or on and in preparations. Approximately 73% is sold frozen and half of frozen stock is purchased for further processing, going into prepared meals. Only one third of scallops are sold at the retail level; the remaining two thirds of scallops products are purchased by hotels and restaurants.

In 2000, Canada's scallop exports to France grew 87%. In 2001, export volume grew 229%. These tremendous increases have been attributed to the plentiful and high-quality supply from Canada's east coast fisheries. In 2002, Canadian exports were stable at their 2001 levels. Scallops are considered to be a luxury product and like lobster, the demand is significantly higher around Christmas and New Year's. Recently, there has been some effort put into encouraging French consumers to enjoy "luxury seafood" products all year round.

Lobster

In 2001, the French market for imported lobster was valued at approximately $210 million. Frozen lobster is the most popular with close to a 48% market share, followed by live, fresh/chilled. Like most places, lobster is considered to be a luxury product and is therefore consumed mainly during the holiday season. Consumers, while sensitive to price, expect to pay more for this product. Canadian lobster has been able to overcome the competitive disadvantage of high tariffs because of its high quality. Canada and the United States are the leading suppliers of lobster.

Other Shellfish and Crustaceans

In 2002, the supermarket sales of mussels were valued at $109 million; oysters, $125 million and crabs, $34.2 million. All of the crab and close to half of all mussels sold at retail markets were imported. In 2001, France's shrimp imports were valued at $723 million. It is estimated that 15-20% of these imports were Nordic shrimp; the rest are tropical varieties.

Canadian shrimp exporters face stiff competition from Norway, Iceland, Greenland and the Faroe Islands. All of these countries enjoy more favourable market access with respect to tariffs and quotas than Canadian producers.

Pike

There is a concentrated market for freshwater northern and walleye pike in the Lyon region. This area imports mostly frozen northern pike in a mixture of fillets, whole and minced. The fish is usually imported for further processing. Pike is the major ingredient in quenelles, a poached fish preparation that is very popular in the region. At present, expansion of this market is considered limited. This is due to an increasing preference for deboned fish and the costs involved in this type of processing. Consumption of freshwater fish is growing: in 2001, consumption of freshwater fish rose 8.8% over 2000.

Lumpfish Roe

Overfishing has dangerously diminished caviar supplies. Lumpfish roe is considered to be an environmentally responsible, less expensive alternative to this luxury product. The European Union, recognizing the urgency in protecting Caspian Sea sturgeon stocks, suspended tariffs on lumpfish roe and other caviar substitutes in 2002.

Dogfish

Dogfish is a species of shark that is found in the Atlantic. Canada's exports of dogfish to France grew 117% in 2001. Demand levelled off in 2002 with the market estimated to have grown 2% to reach a value of $3.3 million. The United States is Canada's major competitor in this market and faces the same tariff barriers.

Opportunities

France will continue to import more fish and seafood as fish stocks decline, restrictions on European fisheries continue and the domestic economy recovers. Canadian producers will encounter trade and tariff barriers, which may make other markets seem more attractive in the short term. However, as the European Union continues to review its fisheries policies, more tariffs may be reduced or suspended.

Actual and Planned Projects

The Fisheries Council ⁽³⁾ had to decide before December 31, 2002 on new measures to address overfishing, excess capacity of the EU fishing fleet and lack of enforcement of catch regulations. The Council reached a series of compromises that seemed to please neither environmentalists nor European fishers. It established allowable catches for 2003 that include substantial reductions for a number of endangered species, introduced emergency measures to protect cod stocks from extinction, and reformed the fisheries policy to provide substantial structural assistance to the sector.

To address the growing dependence of EU fish/seafood processors on imports, the European Union has temporarily suspended import duties on the following products (EU Council Regulation 2264/2002):

• lump fish with roe, fresh or chilled for processing;
• hard fish roes, fresh, chilled or frozen;
• pacific salmon, frozen and headless for processing;
• hard fish roes salted or in brine;
• pacific salmon for the processing industry for manufacture into pastes or spreads; and
• crabs (species king kegani queen snow red rough stone mus blue) simply boiled in water and shelled, whether frozen or not in immediate packing of net content 2 kg or more.

The tariff rate on dogfish fillets and meat, fresh chilled and frozen has been reduced to 6%.

In addition, tariffs on cold water shrimp have been reduced subject to quota limitations. For boiled and peeled shrimp up to 4536 tonnes, the tariff has been reduced to 6%. Over 4536 tonnes the tariff remains at 18%. For prepared/preserved shrimp, Canadian producers can export up to 454 tonnes duty free, after that a 20% tariff applies.

To be entitled to a suspension or reduction in tariffs, importers must buy the product at a "free at frontier" price that is higher than the reference price.

COMPETITIVE ENVIRONMENT

International Competition

France's leading suppliers are European. Some of these countries enjoy preferential market access because of their European Community membership (the United Kingdom, Spain, Holland and Denmark) or, as in the case of Norway, have negotiated a bilateral trading arrangement allowing them to avoid high tariffs, especially on processed seafood products. European producers also have the advantage of proximity to the market. Products can be delivered within days of being ordered.

The import seafood market has a diverse number of suppliers from around the world. Leading seafood suppliers to France in 2001 include the United Kingdom (11%), Norway (8%), Spain (7%), Holland (6%), Denmark (5%), the United States (4%) and Madagascar (4%). A significant 46% of the market comprised other countries.

The United States receives the same treatment as Canada with respect to tariffs and quotas, has similar proximity issues and similar seafood and fish resources. Yet the U.S. position in the French market is much stronger than Canada's. In part, this can be attributed to the popularity of Alaskan Pollack and its processed format, surimi. This resource is not readily available in Canada. Furthermore, the United States holds over 20% of French market share for imported canned salmon and 16% market share for imported dogfish.

Canadian Position

Canada's main fish/seafood exports to France are scallops (43% of total Canadian exports by value), lobster (30%), dogfish (5.5%) and pike (2.6%). Canada's fish and seafood exports grew sharply in 2001 and remained strong in 2002, despite a sluggish French economy. The best market prospects for Canadian seafood and products are scallops, lobster, lumpfish roe, northern pike, salmon and shrimp.

Competitive Advantage Through Canadian Government Policies and Initiatives

Canadian Commercial Corporation

The Canadian Commercial Corporation (CCC) gives Canadian companies access to financing and better payment terms under the Progress Payment Program (PPP). The PPP concept was developed as a partnership between major Canadian financial institutions and the CCC. It enables the exporter's bank to open a project line of credit for the exporter's benefit, based on CCC approval of the project and the exporter's ability to perform. The CCC will also act as a prime contractor on behalf of Canadian small and medium-sized enterprises, giving those businesses increased credibility and competitive advantage.

Export Development Canada

Export Development Canada (EDC) offers export financing and insurance to Canadian exporters. Additionally, insurance can be provided for larger transactions that are subject to the terms and conditions established by the buyer. EDC prefers to work through letters of credit, bank credits or bank guarantees. Approval for financing is considered on a case-by-case basis. Further information is available from EDC's Internet site at http://www.edc.ca  or by calling, toll-free, 1-866-283-2957 (for companies with annual export sales up to $1 million) or 1-866-278-2300 (for companies with annual export sales over $1 million).

Program for Export Market Development

The Program for Export Market Development (PEMD) helps Canadian companies enter new markets by sharing the costs of activities that companies normally could not or would not undertake alone, thereby reducing risks involved in entering a foreign market. Eligible costs and activities include market visits, trade fair participation abroad, incoming buyers, product testing for market certification, legal fees for international marketing agreements, air transportation costs of offshore company trainees, product demonstration costs and other costs necessary to execute a market development plan. Activity costs are shared on a pre-approved, 50/50 basis.

The PEMD refundable contribution ranges from $5000 to a maximum of $50 000. Preference is given to companies with fewer than 100 employees for a firm in the manufacturing sector and 50 in the service industry, or with annual sales between $250 000 and $10 million. Other components of the program include international bid preparation (Capital Projects Bidding) and, for trade associations, developing international marketing activities for their membership. For additional information, visit http://www.dfait-maeci.gc.ca/pemd  or call 1-888-811-1119.

Virtual Trade Commissioner

The Virtual Trade Commissioner (vTC) is an on-line service offered by Canada's Trade Commissioner Service of the Department of Foreign Affairs and International Trade. Through a personalized and password-protected Web page, VTC-registered Canadian exporters will receive timely and relevant information on contacts and business opportunities in targeted foreign markets. The vTC offers registered users direct on-line access to market information, including market reports, business news, events and business leads related to the companies' industry sectors and markets of interest. Users can request services on line from a trade commissioner responsible for the industry sector in their target markets. They will also automatically receive new information as it becomes available. Canadian exporters can register for a Virtual Trade Commissioner at http://www.infoexport.gc.ca .

PRIVATE-SECTOR CUSTOMERS

French consumers most importantly want quality, health and enjoyment from food. Yet demographics are changing. People under 20 years of age account for a significant percentage of the population. There is also an increase of single parents, the elderly and single young professionals living alone. Convenience is quickly becoming a factor in consumer choices. French consumers will pay premium prices for both high quality and convenience.

French consumers have also become increasingly concerned with food safety and the impact of the agri-food industry on the environment. Issues facing beef producers, such as BSE and foot and mouth disease, have prompted consumers to seek alternatives to meat. Demand for high-quality fish and seafood products, which are seen as healthy options to meat, will continue to grow. There will also be increased pressure on fisheries to ensure that their practices are environmentally sustainable and do not damage marine habitats.

Hotels and Restaurants

In 2001, French restaurants and hotels served over 6.8 billion meals with an overall value of $76 billion ⁽⁴⁾. This market is forecast to grow at an annual rate of 4.5% for the next 3 years as new lifestyles take hold and more consumers demand quick, ready-to-eat meals. Hotels, restaurants and other institutions account for approximately 28% of the total fish and seafood consumed in France each year.

In 2000, about half of all household and hotel and restaurant fish and seafood consumption consisted of fresh seafood. Frozen fish and seafood accounted for 40% of hotel and restaurant consumption, and only 22% of household consumption. Canned seafood represented almost 20% of household consumption and only 5% of hotel and restaurant consumption.

MARKET LOGISTICS

Retail

In 2001, 67% of fresh fish sales were through supermarkets. The number of fishmongers in France fell from 6500 in 1987 to 3350 in 2000. The retail food market in France is dominated by large grocery outlets. The key players are Groupe Carrefour, Centre Leclerc, Groupe Auchan, Intermarche, Groupe Casino, Super U, Champion and Monoprix. Collectively, these stores account for 75% of all retail sales.

Supermarkets are selling ready-to-eat products in an effort to take market share from the restaurant and fast-food sectors. They also feature frozen and prepared seafood products. Traditional fish counters account for 84% of all fresh fish sales through supermarkets and hypermarkets, and 77.5% of sales of fish portions. Consumers are indicating a preference for time-saving fillets instead of whole fish. They are willing to pay extra for convenience and appreciate attractive packaging.

In addition to convenience, there is also a trend to emphasize quality. A Label Rouge certification is in place for smoked salmon to distinguish superior quality and justify premium pricing. This system is being extended to other fish and seafood products.

Local Representatives

French buyers generally prefer to purchase from an intermediary. Direct sales are uncommon for certain products, making the choice of intermediary crucial to successful market entry. Agents/distributors in France may ask for exclusivity for a period of 18 months. This is considered the minimum time needed for a new product line to acquire recognition in the market. It also gives the company that invests time and money a chance to succeed.

An exporter must weigh a number of factors when selecting a French intermediary or representative, including:

• region(s) covered;
• product knowledge;
• experience in handling the exported product;
• costs and commissions;
• what (if any) after-sales service is provided;
• track record; and
• size and quality of staff.

These attributes can best be assessed during a visit to France.

French law distinguishes three types of commercial distributors and attaches different duties and obligations to each status. There are distributors, which sell products directly to customers, and two classes of sales intermediaries, which generate orders on behalf of the producer. Under French law, these intermediaries are distributors, agents and salaried representatives.

A distributor purchases goods directly from a producer for the purpose of resale. A distributor operates independently and is only bound by the written provisions of the distribution agreement. It is important to have clearly specified conditions for termination. An agreement for a specified duration may be terminated at the end of the contract period by either party without prior notice. If termination takes place before the specified period, the terminating party may be sued for breach of contract.

Unlike distributors, agents do not purchase goods for resale. An agent will find buyers for a product on a commission basis. All agents exercise their activities in an independent manner and their principals are exempt from payment of payroll taxes. An agent is free to act on behalf on any other firm.

Salaried representatives have employment contracts. They and their employers share the burden of payroll taxes, contributing to social security, unemployment insurance/compensation and pension contributions.

The content of any foreign sales agreement is extremely important. It is the legal basis for any relationship between the exporter and the representative. French law can be complicated with respect to terminating an agent or distribution agreement. Special attention should be paid to safeguarding the exporters interests should the representative's performance be unsatisfactory. Any right to indemnification on the part of the exporter or distributor should be specified. It is strongly advised to seek the counsel of a French lawyer.

Market-entry Considerations

Suggested Business Practices

There are significant cultural differences that can affect business relationships. The French business community is quite conservative and considerably more formal. A casual attitude could alienate French counterparts. Attention to detail is important. It is also expected that individuals wanting to do business in France will have some knowledge of and appreciation for French customs and culture.

The bureaucracy will also be a factor in all business conducted in France. The French have a keen interest in technicalities. Few businesspeople will break with established hierarchies and procedures in order to complete a deal.

Moreover, the agri-food sector is subject to numerous forms of government regulation--both national and EU-wide--and many of these regulations are politically motivated. The only effective tool for coping with this reality is patience.

Export Regulations

Canada-EU Veterinary Agreement

The Government of Canada and the European Commission have agreed upon sanitary measures to protect public and animal health during the trade of live animals and animal products. This agreement includes fish and seafood products. It provides a mechanism for Canada and the European Union to recognize the value of their respective inspection and control systems and states that they offer an equivalent level of protection in areas of public and animal health.

Canadian Regulatory Requirements

The requirements of the Fish Inspection Act and Fish Inspection Regulations apply to all commercially exported fish and seafood products marketed for human consumption. This also includes activities that are considered processing: cleaning, filleting, icing, packing, canning, freezing, smoking, salting, cooking, pickling, drying or preparing fish in any other manner. These regulations require that every establishment be inspected and registered.

The European Union requires all fish processing establishments exporting from Canada to have their names published on a list of establishments approved to export fish to the European Union. This list forms Annex B of EU Directive 93/495/EEC, which lays down specific conditions for importing fishery products into the European Union from Canada. This list is published on various Web sites maintained by the European Union. Interested companies can contact a fish inspector at the Canadian Food Inspection Agency (CFIA) to be on the list. To visit the CFIA Internet site go to http://www.inspection.gc.ca/english/toce.shtml. 

Special Regulations

In addition to the EU list, France maintains its own list of establishments that are approved to export live bivalve molluscs, echinoderms, tunicates and marine gastropods. Canadian exports of these products must originate from an establishment registered with the CFIA.

Additional information on Canadian fish and seafood export regulations is available at http://www.inspection.gc.ca/english/anima/
fispoi/export/exporte.shtml. 

Import Regulations

All food regulations, tariffs and quotas employed by the European Union are enforced in France. These regulations cover ingredients, packaging, labelling and all applicable sanitary requirements.

Duties

France shares all common tariff and non-tariff barriers with other EU members. The Community Integrated Tariff (TARIC) system applies duties to imports from non-EU countries ⁽⁵⁾. Many processed products are also levied with additional duties based on the percentage of sugar, milk, fat, milk protein and starch in the product. In some cases, these additional charges are great enough to keep products out of the market place. See Appendix A for tariff rates on most commonly exported Canadian seafood products.

Documentation

On commercial shipments of fish and seafood products to France, the necessary documents are:

• commercial invoice;
• bill of lading or airway bill;
• certificate of origin; and
• sanitary certificate.

All documents must be French or in English with a French translation.

Commercial invoice: At least two copies of the invoice should be sent to the importer. There is no special form or consular legalization. However, the invoice should contain the following information:

• date and invoice and customer order numbers;
• names and addresses of buyers and sellers;
• method of shipment;
• number, kind and markings of the package and numerical order;
• exact description of goods;
• quantity of the goods expressed in metric units;
• agreed price (unit cost, total cost, shipping and insurance charges); and
• delivery and payment terms.

Bill of Lading: Either a straight or negotiable bill of lading is acceptable. No consular formalities are required and shipments may be made freight collect. Air cargo shipments require airway bills in place of bills of lading.

Certificate of Origin: A certificate of origin certifies that the goods entering French territory are made in Canada and subject to duties, taxes and restrictions that apply to Canadian goods. Providing a certificate of origin is recommended (although not always expressly required), especially for perishable goods that might otherwise be held up at customs. Documents that need to authenticated, such as a certificate of origin, and letters authorizing an exporter's local agent to act on their behalf, must be first notarized in Canada. At no cost to the exporter, the notarized documents can be authenticated by sending them to the Department of Foreign Affairs and International Trade, Authentication and Service of Documents (JLAC).

Sanitary Certificate and Requirements: Every shipment of fish exported to the European Union for human consumption must be accompanied by a single original numbered copy of an EU Sanitary Certificate. The certificate must be signed and stamped by a CFIA inspector with an ink that has a different colour than the text of the certificate. The shipment of fish must be available for inspection in Canada to be eligible for certification. Exporters are advised to ensure that the original signed certificate is available when the shipment arrives in the European Union. Duplicates are not acceptable. Also, French authorities are entitled by virtue of EU regulations to insist that the information on the certificate be written in French.

Importation of Live Molluscs

There are special sanitary conditions governing the import of live molluscs into France and the European Union. These regulations can be found in EU directives 91/492 and 96/333 at: http://europa.eu.int/eur-lex/en/search/search_lif.html ⁽⁶⁾.

Additional information on inspection, packing and presentation of live molluscs can be obtained from:

•  http://www.cnc-france.com/actualite/colisage.htm 
•  http://perso.wanadoo.fr/jgodefroy/huitret.htm;  and
•  http://www.inspection.gc.ca/francais/anima/
  fispoi/export/euueguidef.shtml. 

Certification Requirements for Live Lobsters and Wild-Caught Eels

Live lobsters and wild-caught eels may be exported to France and other EU countries, provided the following statement is added to all certificates issued for live lobsters and eels:

Le poisson vivant du présent envoi a été capturé à l'état sauvage et est destiné à la consommation humaine.

The live fish contained within were caught in the wild and are destined for human consumption.

The final step in the import control process is the physical check. Inspectors will remove samples of the product in the shipment and perform a series of tests to ascertain compliance to EU requirements. The frequency of physical checks performed on fish imported from Canada is 15%. Shipments are subject to physical checks on a random basis unless the inspector identifies problems during the identity check.

Labelling

All marine fish shipped to France other than whole, round or dressed, head off or on, must appear on the list of species published in the official publication "Journal officiel de la République française". This list may be updated by and importer in France or it may be done through the CFIA. A copy of the current list is found on the CFIA Web site at http://www.inspection.gc.ca/english/anima/
fispoi/export/exporte.shtml. 

In addition, all labels should contain an approved Canadian establishment number and the word "Canada". The proper order of appearance is "CANADA xxx" where "xxx" is the Canadian establishment number, as identified in decision 93/495.

Products exported for further processing by the canning industry require the above information on master cartons but not on inner packaging. The certificate accompanying the product should indicate "for further processing" in the product description. Labels must also indicate:

• product description;
• the list of ingredients by weight (for products consisting of more than one ingredient or containing additives);
• the net quantity in volume or mass in metric units (this is not compulsory for products that are subject to considerable losses in their volume or mass and that are sold by number or weighed in the presence of the purchaser);
• for products not intended for further processing or re-packing, the date of minimum durability or in the case of highly perishable food the "use by" date;
• storage conditions or conditions of use;
• instructions for use if required;
• frozen product must be marked with the letter "c" and the freezing date; and
• the identity of the European distributor must be displayed on consumer packages.

All products offered for retail sale in the European Union must also be labelled with the following information ⁽⁷⁾:

• commercial name of the species;
• production method (caught in freshwater, caught at sea, farmed or cultivated); and
• catch area.

Fresh fish entering France from outside the Eureopean Union are subject to further labelling requirements as set forth in EU regulation 2406/96 ⁽⁸⁾. In particular, labels must contain information including:

• country of origin, printed in Roman letters at least 20 mm high;
• scientific name of product and its trade name;
• presentation (form);
• freshness and size categories in characters at least 5 cm high;
• net weight in kilograms of products in the package;
• date of grading and date of dispatch; and
• name and address of consignor.

Exporters need to confirm with importers and customs brokers that shipments are in compliance with EU and French regulations. Shipments may be refused entry into the European Union if a problem is found in the document check, the identity check or the physical check. When a shipment is refused entry it must be either removed from the European Union or destroyed.

There is no option for reworking or culling shipments in order to bring them into compliance. This includes shipments that are refused for labelling infractions ⁽⁹⁾.

Export Credit Risks, Restrictions on Letters of Credit, Currency Controls

France does not impose restrictions on letters of credit or currency. Generally, the method of payment is negotiated between the supplier and the importer. The usual practice is for payment to be made by the terms of a letter of credit for 30-60 days. In cases where distribution arrangements are concluded, exporters are advised to prepare a contract detailing all the major points of agreement as well as rights and responsibilities.

Cargo, Transportation and Storage

France has one of the most highly developed distribution systems for agricultural and food products in the world. Imported fish and seafood often enter France from other EU ports and are brought by truck to Rungis, the world's largest wholesale food market. Rungis is located about 20.9 km south of Paris and offers a full range of products and services. In fall 2002, the Rungis market began renovating its seafood hall. Canadian suppliers should investigate opportunities and potential buyers in the Rungis market.

There are 893 000 km of paved highways in France. French National Railways (SNCF) operates 31 940 km of 1.43 metre standard gauge and 14 176 km electrified and 12 132 km double track. The Channel Tunnel project provides twin rail tunnels between the United Kingdom at Folkstone and France near Calais. Separate passenger and freight service operate in the 49.9 km tunnel. There are also two tunnels connecting France and Italy. France has 14 932 km of inland waterways, approximately 7000 km of which are heavily travelled.

The leading destination for container and cargo ships in France is the Port of Le Havre. Located 200 km North West of Paris, the overall tonnage of cargo passing through Le Havre reached 68.12 Mt in 2002. The port is the major entry point for frozen products shipped via sea containers.

The two main entry points for air freight are the airports of Orly and Charles de Gaulle, both in Paris. Some Canadian seafood products are flown into Amsterdam, Brussels and London and then shipped via road transport into France.

Goods may clear Customs with an EU transit procedure that provides for the issue of one document under which goods may be easily shipped across frontiers of EU member states. These documents are completed by the importer, customhouse broker, freight forwarder or shipper at the point of entry into the Community.

Custom duties and taxes are not levied on product warehoused or withdrawn for re-export. Merchandise withdrawn for consumption is subject to the same duties, taxes and formalities as if they were imported direct. Government regulations determine the extent to which handling and processing may be carried out. There are essentially two types of bonded warehouses: those used for storage and those in which further processing takes place.

PROMOTIONAL EVENTS

European Seafood Exposition
May 6-8, 2004 (annual)
Brussels Exhibition Centre
Brussels, Belgium
Buyers from every European country are typically represented at this show.

Organizer:
Diversified Business Communications
PO Box 7437
Portland, ME 04112-7437
Tel.: (207) 842-5504
Fax: (207) 842-5505
E-mail: food@divcom.com 
Internet: http://www.euroseafood.com

Fish International 2004
February 12-15, 2004 (annual)
Bremen, Germany

Organizer:
MGH GmbH
Büürgerweide, 28209
Bremen, Germany
Tel.: 0421-3505-260
Fax: 0421-3505-681
E-mail: info@fishinternational.de 
Internet: http://www.fishinternational.com

SIAL 2004
October 17-21, 2004 (bi-annual)
Paris Nord Villepinte Exhibition Center
Paris, France
International food and beverage exhibition.

Organizer:
Promosalons Canada
1200 Bay St., Suite 503
Toronto, ON M5R 2A5
Tel.: (800) 565-4443 or (416) 929-2562
Fax: (416) 929-2564
E-mail: info@promosalons.ca 
Internet: http://www.sial.fr/planisphere.htm

SIRHA INTERNATIONAL
January 22-26, 2005 (bienniel)
Food Trade Exhibition
Hotel and Restaurant Show 

Organizer:
SEPELCOM
Tel.: (33-4) 72 22 3255
Fax: (33-4) 72 22 3218
Internet: http://www.sirha.com 

KEY CONTACTS AND SUPPORT SERVICES

Canadian Government Contacts

Canadian Embassy 35, avenue Montaigne
75008 Paris, France
Contact: Yannick Dheilly, Commercial Officer
Tel.: (33-1) 44 43 23 61
Fax: (33-1) 44 43 29 98
E-mail: yannick.dheilly@dfait-maeci.gc.ca 
Internet: http://www.dfait-maeci.gc.ca/paris

Agriculture and Agri-Food Canada
Sir John Carling Building
930 Carling Ave.
Ottawa, ON K1A 0C5
Contact: Sylvain Wilson, Senior International Market Development Officer
Tel.: (613) 759-7726
Fax: (613) 759-7505
E-mail: swilson@agr.gc.ca 
Internet: http://ats.agr.ca

Canadian Commercial Corporation
1100-50 O'Connor St.
Ottawa, ON K1A 0S6
Tel.: 1-800-748-8191 or (613) 996-0034
Fax: (613) 995-2121
Internet: http://www.ccc.ca

Canadian Customs and Revenue Agency
International Tax Services Office
2204 Walkley Rd.
Ottawa, ON K1A 1A8
Tel.: 1-800-267-5177 or (613) 952-3741
Fax: (613) 941-2505
Internet: http://www.ccra-adrc.gc.ca 

Canadian Food Inspection Agency (CFIA)
59 Camelot Dr.
Nepean, ON K1A 0Y9
Tel.: (613) 225-2342
Fax: (613) 228-6653
E-mail: cfiamaster@agr.gc.ca 
Internet: http://www.inspection.gc.ca

Department of Foreign Affairs and International Trade (DFAIT)
125 Sussex Dr.
Ottawa, ON K1A 0G2
Internet: http://www.dfait-maeci.gc.ca

Authentication and Service of Documents (JLAC)
Tel.: (613) 992-6602
Fax: (613) 992-2467

Market Research Centre (TMR)
Contact: Sean McLean
Tel.: (613) 996-0688
Fax: (613) 943-1103

Market Support Division (TMM)
Contact: Rick Winter
Tel.: (613) 995-1773
Fax: (613) 943-8820

Export Development Canada (EDC)
151 O'Connor St.
Ottawa, ON K2P 2L8
Tel.: 1-888-332-4593 or (613) 598-2500
Fax: (613) 598-6697
E-mail: export@edc4.edc.ca 
Internet: http://www.edc.ca 

Agriculture and Agri-Food Canada Regional Trade Contacts

Al McIsaac
St. John's, Nfld.
Tel.: (709) 772-0330
E-mail: mcisaaca@agr.gc.ca

Rollin Andrew
Charlottetown, P.E.I.
Tel.: (902) 566-7315
E-mail: andrewr@agr.gc.ca

Fay Abizadeh
Winnipeg, Man.
Tel.: (204) 983-8622
E-mail: abizadehf@agr.gc.ca

Margaret Bancroft
New Westminster, B.C.
Tel.: (604) 666-3054
E-mail: bancroftm@agr.gc.ca  

Janet Steele
Halifax, N.S.
Tel.: (902) 426-7171
E-mail: steelej@agr.gc.ca

Sandra Gagné
Montreal, Que.
Tel.: (514) 283-3815 ext. 523
E-mail: gagnes@agr.gc.ca

Jim Atcheson
Regina, Sask.
Tel.: (306) 780-5545
E-mail: atchesonj@agr.gc.ca 

Bernard Mallet
Moncton, N.B.
Tel.: (506) 452-3706
E-mail: malletb@agr.gc.ca

Wayne Parlee
Guelph, Ont.
Tel.: (519) 837-5824
E-mail: parleew@agr.gc.ca

Lorrie McFadden
Edmonton, Alta.
Tel.: (780) 495-2119
E-mail: mcfaddenl@agr.gc.ca 

Canadian Industry Associations

Aquaculture Association of Canada 16 Lobster Lane
St. Andrews, NB E3B 3T6
Tel.: (506) 529-4766
Fax: (506) 529-4609
Internet: http://www.aquacultureassociation.ca
This site has a very extensive list of other aquaculture and fisheries links.

Canadian Association of Prawn Producers
19 Spray Ave.
Head of St. Margaret's Bay, NS B3Z 1Z3
Contact: John Angel, Executive Director
Tel.: (902) 826-7765
Fax: (902) 826-7065
E-mail: jangel@hfx.eastlink.ca

Canadian Manufacturers and Exporters Association (CME)
National Office
1 Nicholas St., Suite 1500
Ottawa, ON K1N 7B7
Tel.: (613) 238-8888
Fax: (613) 563-9218
Internet: http://www.cme-mec.ca

Canadian Restaurant and Foodservices Association
316 Bloor St. W
Toronto, ON M5S 1W5
Tel.: (416) 923-8416
Fax: (416) 923-1450
E-mail: info@crfa.ca 
Internet: http://www.crfa.ca

Fish and Seafood Association of Ontario
c/o Macgregors Meat & Seafood Ltd.
265 Garyray Dr.
Weston, ON M9L 1P2
Contact: Glenn McMamara, President
Tel.: (416) 749-5951 ext. 225
Fax: (416) 741-3230
E-mail: glenn@macgregors.com 

Fisheries Council Of Canada
38 Antares Dr., Suite 110
Ottawa, ON K2E 7V2
Tel.: (613) 727-7450
Fax: (613) 727-7453
E-mail: info@fisheriescouncil.org 
Internet: http://www.fisheriescouncil.ca

Groundfish Enterprise Allocation Council
1388 River Rd.
Manotick, ON K4M 1B4
Contact: Bruce Chapman, Executive Director
Tel.: (613) 692-8249
Fax: (613) 692-8250
E-mail: bchapman@sympatico.ca 
Internet: http://www.geaconline.com

New Brunswick Seafood Processors Association
1133 St. George Blvd., Suite 420
Moncton, NB E1E 4E1
Contact: Angelina Cool, Executive Director
Tel.: (506) 857-3056
Fax: (506) 857-3059
E-mail: nbspa@cme-mec.ca

Prince Edward Island Seafood Processors Association
PO Box 426
Charlottetown, PE C1A 7K7
Contact: Brian Stevens, Administrator
Tel.: (902) 629-1555
Fax: (902) 368-8127
E-mail: pei@cme-mec.ca 
Internet: http://www.pepsia.com

Seafood Producers Association of Nova Scotia
PO Box 991, #1801-45 Alderney Dr.
Queen Square
Dartmouth, NS B2Y 3Z6
Contact: Roger Stirling, President
Tel.: (902) 463-7790
Fax: (902) 469-8294
E-mail: spans@ns.sympatico.ca 

French Government Contacts

Embassy of France in Canada 42 Sussex Dr.
Ottawa, ON K1M 2C9
Tel.: (613) 789-1795
Fax: (613) 562-3702
E-mail: consulat@amba-ottawa.fr 
Internet: http://www.ambafrance-ca.org

Consulate General of France
Moncton
777 Main St., Suite 800
Moncton, NB E1C 1E9
Tel.: (506) 857-4191
Fax: (506) 858-8169
E-mail: cmoncton@nbnet.nb.ca 
Internet: http://www.consulfrance-moncton.org

Montreal
1 Place Ville-Marie
Montreal, QC H3B 4S3
Tel.: (514) 878-4385
Fax: (514) 878-3981
E-mail: fsltmral@cam.org 
Internet: http://www.consulfrance-montreal.org

Quebec City
25 rue St-Louis
Quebec City, QC G1R 3Y8
Tel.: (418) 694-2294
Fax: (418) 694-2237
E-mail: consulfr@consulat-france-gc.org 
Internet: http://www.consulfrance-quebec.org 

Toronto
130 Bloor St. W, Suite 400
Toronto, ON M5S 1N5
Tel.: (416) 925-8014
Fax: (416) 925-3076
E-mail: fsltto@idirect.com 
Internet: http://www.consulfrance-toronto.org

Vancouver
1130 W Pender St., Suite 1100
Vancouver, BC V6E 4A4
Tel.: (604) 681-4345
Fax: (604) 681-4287
E-mail: consulat_france_bc@mindlink.bc.ca 
Internet: http://www.consulfrance-vancouver.org

Ministry of Agriculture and Fisheries
78 rue de Varenne
75349 Paris 07 SP, France
Tel.: 01 49 55 49 55
Internet: http://www.agriculture.gouv.fr

Ministry of the Economy, Finances, and Industry
139 rue de Bercy
75012 Paris, France
Tel.: 01 40 04 04 04
Internet: http://www.minefi.gouv.fr 

French Industry Associations

Assemblee des Chambres Français de Commerce et d'Industrie
45 avenue d'lena
BP448 16
75769 Paris Cedex 16, France
Tel.: (33-1) 40 69 37 00
Fax: (33-1) 47 20 61 28

Chamber of Commerce and Industry of Paris
2 rue de Viarmes
75001 Paris, France
Tel.: (33-1) 45 08 36 0
Fax: (33-1) 45 08 35 80

Comite National de la Conchyliculture (Shellfish Growers Assocation)
55 rue des Petits Champs
75001 Paris, France
Contact: Florence Schule, Communications
Tel.: 01 42 97 56 24
Fax: 01 42 86 08 24
Internet: http://www.cnc-france.com 
E-mail: communication@cnc-france.com

France-Canada Chamber of Commerce
National Building
347 Bay St., Suite 1105
Toronto, ON M5H 2R7
Tel.: (416) 777-9658
Fax: (416) 777-9659
E-mail: ccfc@ican.net

French Chamber of Commerce in Canada
2106 St. Andrews Ave.
Vancouver, BC V7L 3M5
Tel.: (604) 987-4440
Fax: (604) 987-1969
E-mail: ccfc.vancouver@bc.sympatico.ca

French Chamber of Commerce in France
7 rue Jean Goujon
75008 Paris, France
Tel.: (33-1) 42 56 05 00
Fax: (33-1) 43 59 50 15

OFIMER, the French Seafood Board
11, bd de Sébastopol
75001 Paris, France
Tel.: 01 53 00 96 96
Fax: 01 53 00 96 99
Internet: http://www.ofimer.fr 
E-mail: ofimer@ofimer.fr

Quality France
18 rue Volney
75002 Paris, France
Tel.: (33-1) 42 61 58 23
Fax: (33-1) 42 60 51 61
E-mail: bio@qualite-fran.asso.fr

Syndicat National du Commerce Extérieur des produits Congelés et Surgelés (Importers Association)
1 rue de Liège
75009 Paris, France
Contact: Jean Lacombe, Secretary General
Tel.: 01 44 63 57 60
Fax: 01 45 26 06 75
Internet: http://www.snce.org 
E-Mail: snce@wanadoo.fr   

APPENDICES

APPENDIX A

APPENDIX B

EUROPEAN COMMUNITY REGULATIONS

EC Directive 91/493/EEC is the main text for fish and seafood products. It concerns both domestic and third-country production and defines EC standards for handling, processing, storing and transporting fish and seafood products. This directive also details regulations applying to factory vessels, on-shore plants, packaging, storage and transport.

Processed bivalve molluscs, tunicates, marine gastropods and echinoderms are subject to Directive 91/493/EEC and 91/492/EEC as well.

Other texts should be considered as complements to 91/493/EEC and 91/492/EEC. These include:

• Directive 92/48, concerning hygiene on baord fishing vessels;
• Decision 94/356, implementation of own-check system;
• Decision 93/140, concerning parasites;
• Decision 93/351, maximum level of mercury;
• Directive 95/71/EC, modifying 91/493;
• Decision 93/51, fixing microbiological criteria for cooked crustaceans and molluscs;
• Regulation 2001/466/EC, setting maximum levels for certain contaminants in food;
• Regulation 2001/2375/EC and 2002/221/EC (amended versions of Reg. 2001/466/EC);
• Directive 2001/22/EC, sampling methods for control of lead, cadmiun, mercury and

3-MCPD in food;

• Directive 2000/13/EC, labelling and advertising;
• Decision 2001/183/EC, sampling and ditection for certain fish diseases;
• Decision 2002/225/EC, rules for implementing Directive 91/492/EEC;
• Commission Decision 2002/226/EC, special health checks for mollusks; and
• Council Regulation 2065/2001/EC, informing consumers

All EU regulations can be found at http://www.europa.eu.int/eur-lex/en/index.html. 

BIBLIOGRAPHY

Print

Carluer-Lossouam F. The French Market for Smoked Fish in Lineaires, November 2002.

------. Prospective: les pistes du rayon demain in Lineaires, May 2001.

Dun & Bradstreet. Exporters' Encyclopedia. "France, 2001".

Eurofish. "Value Added Products (French Seafood Consumption and Imports)," December 2002.

Euromonitor. Packaged Foods in Europe, October 2001.

European Commission. Facts and Figures of the CFP: Basic Data on the Common Fisheries Policy, 2001.

Monfort, Marie. The French Market for Seafood: A product and Species Analysis (abstract), 2000.

------. France: The French Seafood Market 2000.. January-February 2000.

------. Fresh and Frozen Scallops: Products and Performance (abstract), 2002.

------. France: Chilled Wind Blows Like into Fresh Sector (Supermarket Sweep Sales of Seafood), July 2002.

------. France: Seafood International, A Mature Market Where Innovation Powers Growth, October 2002.

Tourney, Bernadette. French Frozen Food Lags in Frozen and Chilled Foods, vol. 56, 2 p. 3., March 2002.

United States. Department of State. Country Commercial Guide, France, 2002.

World Trade Atlas. Import Export Data, 2000-2003.

Electronic

Agriculture and Agri-Food Canada. "Canadian Exporter's Guide to Food Labelling & Packaging Requirements fo the European Union," March 2000. Downloaded from http://ats.agr.ca/info/europe/e1429.htm  on January 29, 2003.

------. "Fish and Seafood Online. Canadian Seafood Exports Reach New Record," 2000. Downloaded from http://ats.agr.ca/seafood/home-e.htm  on February 5, 2003.

IntraFish. "Financial sector expresses cautious optimism about future of salmon farming," January 2003. Downloaded from http://www.intrafish.com  on February 5, 2003.

------. "Fisheries summit to examine impact of cod crisis," January 2003. Downloaded from http://www.intrafish.com  on February 5, 2003.

Just-Food.com. "Caviar: As supplies dry up, innovative alternative emerge," August 7, 2001. Downloaded from http://www.just-food.com  on January 29, 2003.

------. "Attitudes to food and health--how cultural perceptions differ," August 2002. Downloaded from http://www.just-food.com  on January 29, 2003.

------. "Food processors look for alternative fish supplies as Europe pulls from the brink," June 2002. Downloaded from http://www.just-food.com  on January 29, 2003.

USDA. Foreign Agriculture Service. "European Union Fishery Products annual - Part 1 (statistical data) 2002. GAIN Report #E2224." Downloaded from http://www.useu.be/agri/seafood2.html  January 29, 2003. 

------. France: Fishery Products Overview of the French Seafood Market 2002. GAIN Report #FR2029. Downloaded from http://www.useu.be/agri/seafood2.html  on February 5, 2003.

------. "European Union Fishery Products Annual Part 2 (policy) 2003. GAIN Report #E23007." Downloaded from http://www.useu.be/agri/seafood2.html on February 5, 2003.

------. "France Fishery Products Annual 2002. GAIN Report #FR2068. Downloaded from http://www.useu.be/agri/seafood2.html on January 29, 2003.

United States. Department of Commerce, and Stéphane Vrignaud. "How to Export Seafood to the European Union," August 2002. Downloaded from http://www.nmfs.noaa.gov/trade/EUCONTENTS.htm on January 29, 2003.

OTHER REFERENCE MATERIAL

Useful Internet Sites

Agriculture and Agri-Food Canada. Fish and Seafood On-line: http://ats.agr.ca/seafood/home-e.htm 

Trade Service: http://ats.agr.ca/export/export-e.htm 

Trade Service, European Market Information: http://ats.agr.ca/info/europe-e.htm 

Department of Foreign Affairs and International Trade. The Canadian Trade Commissioner Service: http://www.infoexport.gc.ca 

New Brunswick Department of Agriculture, Fisheries and Aquaculture: http://www.gnb.ca/0027/Index-e.asp 

Newfoundland Department of Fisheries and Aquaculture: http://www.gov.nf.ca/fishaq 

Prince Edward Island Department of Fisheries, Aquaculture and Environment: http://www.gov.pe.ca 

Québec Ministry of Agriculture, Fisheries and Food: http://www.agr.gouv.qc.ca 

La truite, Web site of French trout producers: http://www.latruite.com 

French Shellfish and Aquaculture: http://cnc-france.com or http://www.coquilages.com 

French Trade Office: http://www.dree.org/canada/ 

1. All monetary amounts are expressed in Canadian dollars, unless otherwise indicated. The conversion rate to Canadian dollars is based on IDD Information Services, Tradeline, February 2003.

2. France is a member of the European Union. The EU is built on a unique institutional system--the only one of its kind in the world. EU member states delegate sovereignty for certain matters, including international trade and commerce, to independent institutions that represent the interests of the European Union as a whole, its member countries and its citizens.

3. For contact information regarding key organizations mentioned in this report, see Key Contacts and Support Services.

4. These figures include all food categories and are not limited to fish and seafood.

5. For EU customs and duty information on specific products, please consult the following website: http://europa.eu.int/comm/taxation_customs/dds/cgi-bin/tarchap?Lang=EN

6. This link will take you to the Legislation Search Engine. Enter 1991 for year and 492 for document number or 1996 and 333 for document number, which correspond to EU directives 91/492 and 96/333

7. For further information on EU labelling directives, consult the EU legislative database http://europa.eu.int/eur-lex/en/search/search_lif.html  under directive 2065/2001and regulation 2000/13/EC. At time of publication, these directives could be downloaded from http://www.useu.be/agri/seafood2.html

8. Details regarding EU regulation 2406/96 and other EU certification requirements pertaining to the export of seafood to France are available on the Canadian Food Inspection Agency's website at http://www.inspection.gc.ca/english/anima/
fispoi/export/cert10/frafrae.shtml

9. Additional information can be found in "Canadian Exporters' Guide to Food Labelling & Packaging Requirements of the European Union," published by Agriculture and Agri-Food Canada and available at http://ats.agr.ca/europe/e1429.htm