Undercurrent News is proposing the implementation of weekly US wholesale price reporting for frozen crab and pasteurized and fresh crab meat. We are gathering industry participant feedback to ensure these assessments align with market needs.
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free read UCN announces move to become global seafood price reporting agency
The UCN price assessments will represent products from the most significant trade partners to the US and reflect trade from the importer to the first receiver.
The proposed specifications will cover a range of crab products with a focus on key categories. Details of the coverage are outlined below:
Sample proposed product coverage:
Crab, Frozen: Prices are listed as ex-warehouse, representing the cost of goods available at the seller’s warehouse.
Crab Meat, Pasteurized and Fresh: Prices are listed as ex-warehouse, representing the cost of goods available at the seller’s warehouse.
Quotation series: All prices reflect less-than-truckload (LTL) volumes, which align with industry norms and provides a realistic picture of market values. Prices are stated in $/lb, the standard unit for crab and crab meat pricing.
This initiative aims to provide valuable and independent price benchmarks for the crab industry, complementing our established reputation as a credible global seafood news supplier. With nearly 3,000 data sets across key species, this new service will further strengthen our offerings.
UCN is also planning to initiate US wholesale price coverage of Chilean salmon and live lobster in the coming weeks.
Your input matters
We invite your feedback to tailor this service to reflect current market conditions and better support your business decisions.
Please send any comments or questions regarding this proposal to [email protected] by Feb. 3, 2025.
All feedback will be acknowledged, and if industry support is confirmed, we aim to launch this price-reporting service on Feb. 10, 2024.
Thank you for your continued support. We look forward to working together to build a reliable and robust crab price reporting service.
UCN Team
Contact the author [email protected]
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