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Scottish wild salmon gets protected status

Category: Scottish Economy — Gary Cain on December 24, 2012

The European Commission has announced that Scottish wild salmon is to get protected product status, putting it on the same standing as the likes of Stilton cheese, Parma ham and champagne.

The granting of the Protected Geographical Indication status (PGI) is effective from January 1st 2013.

PGI status denotes that the product has a quality defined by where it originates. As such, any salmon which is caught outside of the country cannot be advertised, packaged or sold as Scottish wild salmon.

The status will be a huge lift to the industry, and comes eight years after Scottish farmed salmon received the same award. Scott Landsburgh from the Scottish Salmon Producers’ Organisation said:

“PGI status has helped to enhance the reputation of farmed salmon in major export markets. It is a good promotional tool and helps to protect against imitation. We hope the new award for Scottish wild salmon brings commercial success.”

As many businesses large and small strive to make their mark in many industries, the PGI status could be a significant boost.

Many are already seeing an improvement in their commercial activities, by reducing their debt and instead switching to such strategies as invoice discounting and factoring. Increased sales through the status award will help such invoice finance agreements to be even more effective.

Other Scottish products which are already protected from the status include beef and lamb. This has helped to increase sales and maintain prices of the products both at home and abroad.

'Disclaimer: The information contained in these articles is of a general nature and no assurance of accuracy can be given. It is not a substitute for specific professional advice in your own circumstances. No action should be taken without consulting the detailed legislation or seeking professional advice. Therefore no responsibility for loss occasioned by any person acting or refraining from action as a consequence of the material can be accepted by the authors or the firm.

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