DOI: 10.5061/dryad.573n5tbjh
title: Tuna jerky economic model

description: Inshore fisheries within Pohnpei, Federated States of Micronesia (FSM),
 are reliant on unsustainable fishing practices that include the targeting
 of fish spawning aggregations (FSAs) and undersized individuals, and the
 use of small-mesh nets and nighttime spearfishing. To compound the
 problem, raw materials (as catch) have historically been undervalued
 creating a ‘race to fish’ scenario in order to achieve higher profits
 through higher catches. Further, a paucity of vocational opportunities and
 the ease of entry into fisheries means a steady stream of young fishers
 entering the sector with little understanding of fish life history,
 fisheries management or traditional ecological knowledge, thus creating a
 perfect scenario for overfishing. In contrast, the nearshore realm has
 greater inherent sustainability owing to the migratory nature of most of
 the target species, the use of more sustainable gear and higher difficulty
 of successful catches. For the nearshore fishery, these combined factors
 mean higher costs per unit effort, thus lowering the incentive to fish
 nearshore. In an effort to incentivize fishers to nearshore waters and
 away from inshore reefs, the current project collaborated with local and
 international partners to develop, promote and market value-added,
 exportable products from existing nearshore catch—Island Bites Yellowfin
 Tuna Jerky. In doing so, we successfully created a blueprint design and
 business opportunity to improve fisher socio-economic status and
 marketability on a regional scale. Project results identified a
 sufficient volume of Yellowfin tuna (Thunnus albacares) in the Pohnpei
 nearshore fishery to obtain 1000-1500 lbs mo-1 of raw material for jerky
 production without interfering with localized sales or protein
 availability. The production process was streamlined to minimize labor and
 overhead, and allow profitability. The production process was also
 standardized to maintain consistency—a key factor in retail sales.
 Significant overhead costs from electricity remain problematic, thus
 future endeavors should identify means to provide renewable
 energy. Two flavor profiles using a combination of imported and
 local ingredients were developed and taste tested on Pohnpei, Guam and
 Hawaii, showing the products to be preferable to existing jerkies in terms
 of taste, texture and desirability. Marketing surveys on Pohnpei showed a
 reluctance among consumers to buy the product at the highest and most
 profitable price point making export the more desirable and profitable
 option and eliminating the ability to profit on a local
 scale. Food laboratory testing was conducted for shelf-life and
 nutritional analyses. Tests identified a minimum 90-d shelf life for both
 flavor profiles and highlighted the low-calorie, high protein content of
 the product. A viable export market for tuna jerky to Guam via direct
 sales or distribution was identified. Product pricing is competitive with
 regional competitors (Kaimana). Sales through online retailers (e.g.,
 Amazon, Facebook Marketplace, etc.) were shown not to be profitable owing
 to lower wholesale pricing (race to the bottom pricing).
 Direct-to-consumer online sales is cost prohibitive owing to high local
 postal rates at USD$22 lb-1 that add USD$2.75 to each package. Labels and
 packaging were professionally designed and kraft pouch-type packaging was
 selected to reduce waste and plastics with regional ecologically conscious
 buyers in mind. A major distributor (Triple J Distributors) and a major
 retailer (Donki Mall) were identified in Guam for future export
 opportunities, however direct sales that eliminating a regional
 distributor improved profitability. In summary, the project
 developed two value-added products desirable to local and regional
 consumers with attractive packaging, a competitive price point and a
 viable consumer base. The project identified local uses and sales for
 ‘waste’ materials, including tuna mince and fish emulsion. The project
 results represent a blueprint model with regional opportunities to small
 business interests, including local and regional non-governmental
 organizations, to purchase and value-add to available nearshore catch. A
 user manual was developed to guide these interests in producing, selling
 and exporting these products to a wider market, while additional
 value-added product options remain within a local retail market like the
 former PMK Fish Market.
description: The dataset was collected through the examination of multiple
 variables needed to procure, produce, package and ship value-added tuna
 products from Pohnpei, (Federated States of) Micronesia to Guam. The model
 uses known prices or raw materials, labor costs, supplies, overheads, and
 shipping available in 2024. The model is based on two production volumes
 per month: 1000 and 1500 pounds of raw Yellowfin tuna (Thunnus albacares)
 to yield 1,800 and 2,700 2-oz packages of tuna jerky. The scenario relies
 on monthly procurement of locally, sustainably caught wild tuna by
 small-scale commercial fishers in Micronesia. To identify profitability,
 the model relies on average, relative volumes of tuna required to produce
 a 2-oz. package of tuna jerky under tried and tested dehydration methods
 and standardized marinades developed during the project. The model allows
 various inputs of final pricing (sales price) to examine profitability
 under three sales opportunities: Wholesale locally (Pohnpei), retail
 locally and wholesale export (Guam). 
description: # Pohnpei Jerky Production Model NA21NMF4270350
 [https://doi.org/10.5061/dryad.573n5tbjh](https://doi.org/10.5061/dryad.573n5tbjh) ## Description of the data and file structure This dataset was produced from a production process for value-adding to raw Yellowfin tuna (*Thunnus albacares*) in the form of tuna jerky. To produce the dataset for the economic model we used values derived from supply purchases, including raw fish, marinades, labor, overhead, utilities, packaging and shipping. The dataset includes several worksheets that include Background, Profitability, Inputs, Production, Ingredients (for marinades), Overheads and Labor expenses. The Background worksheet describes the avenues pursued in the economic model development that includes three sales scenarios under two monthly production volumes. The Profitability worksheet  calculates potential profitability under the three sales scenarios and production volumes using known values. In this model, sales prices are based on local willingness-to-pay trials and reflect the one variable in the model that can be altered to produce different profitabilities. The Inputs worksheet identifies known values associated with jerky production, based on actual purchases and production. The Production worksheet identifies costs associated with the production of 20 lbs. of raw tuna for three types of jerky (marinades) to produce a per-package cost. The Ingredients worksheet describes costings and suppliers for bulk ingredients used in the production process. The Overheads worksheet provides costs associated with rent, utilities, supervision and other supplies required for full-scale production on a monthly and annual basis. The Labor worksheet includes labor costs based on known production times on a monthly and annual basis. These combined variables were inputted into the Profitability model to identify potential profits for the project.  ### Files and variables #### File: NA21NMF4270350\_Final\_Economic\_Model\_2024\_MarAlliance.xlsx **Description:** A multi-tab worksheet dataset that encompasses all known variables to produce a profitability scheme for the production of Yellowfin tuna jerky in Pohnpei, Federated States of Micronesia.  ## Access information Other publicly accessible locations of the data: * None Data was derived from the following sources: * Multiple suppliers of raw materials * Actual production values from raw to finished product * Known shipping costs