Workpaper // Seafood Commons
Drafting White Paper

Notes 180321 Conference Call

Burgess COMMENTARY

Peter Burgess

Customer Segments → all the people & organizations for which we are creating value: Fishers, fishing crews, fish farmers Local communities Best practices certification organizations Consumers, people, pescatarians Restaurants Fish distributors Governments NGO’s Educators Value Propositions → for each segment, we offer a specific value proposition: Minimum bureaucracy traceability/quality verification co-designed by all stakeholders (fishers, customers, environmental experts) --- meeting “food modernization act” standards for the “small holder” Maximize the Value of the World's Oceans Sustainable harvesting Channels → which touch points we are interacting with customers and delivering value: Key Partners → strategic partners that will : Existing Ambrosus Integrated Monitoring TraceAll Global Traceability Dialogue World Ocean Observatory Zimbra Genesys Potential Slow Food Edible WWF FAO Diversified Communications Internet Society IEEE Key Activities → what do we need to do in order to perform well : Key Resources → infrastructure to create, deliver, and capture value: Blockchain IoT devices ** these resources show which assets are indispensable in our business ** Customer Relationships → relationships we develop with our customers: Cost Structure SaaS services Value Added Revenue Streams → how, and through which pricing mechanisms our business model is capturing value: Fish industry support roles Fishing crew - Catches fish and delivers it in bulk to the producer/processor Factory fishing vessel - A vessel equipped to catch fish, to perform some basic initial processing and to segregate and sometime grade the various species Fish processing vessel - A vessel with extensive on-board facilities for processing and freezing fish. It catches fish, processes and grades fish, packs fish in retail-ready packaging and freezes them Fish farmer - Feeds, grows and harvests fish for distribution to a processor Slaughtering house or slaughtering boat - Killing fish, sometimes removing the gut, and sometimes splitting Auction - Receives fish and confirms compliance with sanitary laws, prior to processing and entry into the commercial supply chain. Transport carrier - Transports caught and harvested fish between any trading partners, physically handles trade items (cases or pallets), maintains sanitary and temperature controls, and maintains accountability information (temperature, traceability, etc.) Producer/processor - Receives fish in bulk from fishing crew a factory fishing vessel or auction, then cleans and fillets the fish, packs into boxes and ships to a distribution centre Distribution centre - Receives fish from producer/processor, a fish processing vessel or fishing crew, then ships to other parties. Wholesaler - Receives product from distribution centre and ships to restaurant to order. These organisations are also referred to as “foodservice distributors”. Restaurant - Receives product from wholesaler and consumes it to make prepared food eaten on premises. (Includes food prepared in schools, hospitals, etc.) Retailer - Receives fish from upstream supplier and sells the product to consumers.