Written answers

Tuesday, 24 November 2015

Department of Agriculture, Food and the Marine

Fish Exports

Photo of Thomas PringleThomas Pringle (Donegal South West, Independent)
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215. To ask the Minister for Agriculture, Food and the Marine the action he is taking on the Chinese demand for certificates of compliance with cadmium levels of 0.5 milograms per kilogram or less of live crabmeat, and the decision by the Sea-Fisheries Protection Authority to cease issuing certificates for exporters from 15 November 2015; and if he will make a statement on the matter. [41383/15]

Photo of Simon CoveneySimon Coveney (Cork South Central, Fine Gael)
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In 2010, Ireland secured market access in China for live crab through bi-lateral co-operation between the Sea-Fisheries Protection Authority (SFPA) and their Chinese counterparts. This access built on previous arrangements for fisheries products and has more recently been part of wider trade missions to expand the access for Irish food and seafood products in China. In the specific case of live crab, I understand from the Sea-Fisheries Protection Authority that there has been a steady increase in exports most recently estimated at €3 million in value with a significant number of Irish sea-fishing boats providing this product to up to 8 seafood export companies. On 29 October 2015, the Chinese food import authorities wrote to the Irish embassy in Beijing expressing concern about the levels of the heavy metal cadmium in live crabs coming from Ireland which the authorities determined exceeded Chinese limits and requested that Ireland ensure only crabs which meet the Chinese standards for cadmium be permitted for export. I am advised that the UK is currently experiencing similar challenges.

European legislation sets a limit of 0.5 mg/kg for white muscle meat from the limbs only; however the Chinese authorities are currently applying this limit to all crabmeat. I understand that crabs take in cadmium from the environment and it builds up in the brown meat of the crab to much higher levels than the white meat. In view of the Chinese request to meet this standard for live crabs, the SFPA notified Irish crab exporters of the new monitoring requirements and the difficulties this would pose for providing health certificates for live Irish crabs intended for export to China.

As part of efforts to support the trade of compliant safe seafood, a Memorandum of Understanding is in place with the Chinese import authorities which allows for technical dialogue. With the support of the Marine Institute and the Department of Foreign Affairs and Trade, the SFPA has sought to raise this issue with the Chinese authorities in recent weeks. The SFPA is leading on a technical response to the communication from the Chinese authorities before the end of November with a view to meaningful dialogue around reconsideration of the tissues to which this limit applies. To date, there have been two meetings with representatives of the crab industry to facilitate exploration of a range of approaches which may be adopted to address this challenge.

I am advised by the Marine Institute, that Irish waters have very low cadmium levels. It is important to bear in mind that heavy metals occur naturally at low levels in the marine environment and as such do not pose a food safety risk. I am satisfied that the procedures which are in place for monitoring the safety of Irish seafood, including live crab, meet the stringent European standards and consumers can continue to have high confidence in the quality of Irish seafood.

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