The Best Aquaculture Practices (BAP) team recently wrapped up a one-day seminar on the BAP third-party certification program at the Puerto Montt Manquehue Hotel in Puerto Montt, Chile. The July 28 seminar was quite a success, drawing nearly 90 attendees.

In the morning, the seminar centered on market development and featured Robert Fields, senior merchandise director-fresh meat, seafood and deli for Sam’s Club, a division of Wal-Mart. He addressed the push for four-star BAP status, which denotes that a product originates from a BAP-certified processing plant, farm, hatchery and feed mill. It’s the highest such achievement in the BAP program. Fields also discussed challenges and opportunities in the U.S. market for Chilean companies.

In the afternoon, the seminar focused on technical aspects of the BAP salmon farm standards, BAP finfish and crustacean farm standards and BAP seafood processing plant standards — including restrictions on antibiotic use, which are addressed in great detail in the BAP standards.

The seminar was led by BAP Facilities Development Manager Marcos Moya, BAP Director Bill More and BAP VP of Market Development Peter Redmond.

“We are excited by the participation and subsequent reaction to the seminar held in Chile. We see unprecedented numbers of facilities applying for and gaining BAP certification. The Chilean salmon industry continues to strive to do the right thing, and we will continue to support their efforts through BAP certification,” said Redmond.

Part of the inaugural “BAP Made In” campaign, the seminar is designed to communicate the value of the BAP program. The aim of the “BAP Made In” campaign is to unite farmers, processors and other stakeholders behind the concept of responsible aquaculture and third-party certification, and to educate them on the latest BAP initiatives, including the new iBAP improvement program, which garnered a lot of interest from attendees.