The price of smoked salmon hasn't swum upstream

Dr. Gunnar Knapp, a professor of economics at the University of Alaska, Anchorage, is an expert on the raw material that goes into smoked salmon. He points to the rise of farmed salmon as part of the explanation for a 22 per cent price decline in 25 years. Now, we shouldn't forget that farming salmon can have environmental costs. And as Knapp points out, there are two parts to the price equation — not just supply, but also demand. Audio and transcript.

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Keywords: FOOD SECURITY, NUTRITION, FISHERIES, AQUACULTURE, ECONOMICS, SALMON

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Related Topics: Food Security

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