SOLOMON ISLANDS NATIONAL UNIVERSITY

Faculty of Agriculture, Forestry, and Fisheries

Department of Fisheries Studies

Semester: 2, 2020
Course: FIS 612 Seafood Distribution and Marketing
Credit Points: 15
Prerequisite: FIS 510 Fisheries Economics and Policies; and FIS 508 Seafood Science.
Lecturer: (Ms.) Kezyiah Saepioh
Other Lecturer: Nil
Lectures: Mondays: 4pm – 5pm
Tuesdays: 11am – 12pm
Thursdays: 3pm – 5pm
Fridays: 10am – 11am
.
Tutorials: Nil.
Workshops: Nil
Clinical: Nil
Self-Directed Learning: 126 Hours per week recommended
Consultation Time: Wednesdays: 1:30pm – 3:30pm.
E-Information: All pertinent information relating to the course shall be posted on Moodle. Students are required
to check their Moodle accounts regularly for communication from the lecturer.

TOTAL LEARNING HOURS Learning Hours

(Includes Recommended Self Directed
Learning)

Contact Hours 70
Lectures 56
Tutorials 14
Fieldtrips 10
Self-Directed Learning (during Term) 40
Self-Directed Learning (Mid-Term Break) 8
Self-Directed Learning (Study & Exam Weeks) 22
Total Learning Hours 150

1.0 Welcome

I warmly welcome you to this Course and hope that you will find it enriching and interesting. The delivery mode
of this Course is face-to-face and involves theoretical delivery and practical exercises over the next 14 weeks.
However, the delivery mode will include; lively learning activities, including class discussions, simulations,
practical applications, and presentations to enhance students learning and ensure knowledge transfer. All
communication regarding this Course will be channeled through your Moodle accounts. The learning of Seafood
Distribution and Marketing Unit will require your prior aquaculture and economics knowledge foundations in
basic economics and seafood science concepts covered at the Certificate in Fisheries Studies (CFS) level, your
active commitment, creativity, and passion to succeed.

I wish you well in your endeavour to learn more in this course.

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1.1 Course Description

Seafood distribution and marketing are important processes that allow; continuous supply of seafood, ensure global
food security and nutrition, safeguard vital livelihoods, and basically overall sustenance of millions of people
around the world. At the international level, growing international market shares and economic development have
been achieved through the attraction of foreign capital, the achievement of good sanitary standards and investment
in appropriate infrastructure in the fisheries sector. Giant markets including; China, European Union (EU)
countries, United States, and Japan are seeing increasing domestic demand along with greater imports due to rising
economic standards and the associated increasing diversity in fish consumption. They represent the largest global
market for imported seafood, with strict hygiene measures on imports that requires exporting countries to comply
with food safety standards. Given this, developing countries are increasingly dominating the export markets.
Technological developments, lowering of tariffs on seafood by some import markets, compliance to international
seafood trade standards and requirements, and various seafood certifications have allowed developing countries
to participate and benefit via the global seafood supply chain. For small pacific island developing countries, like
the Solomon Islands, global seafood supply and value chains create vital networks for health, required protein
nutrition, income, livelihood, and economic growth. These also form the basis for potential participation in seafood
export product development.

The purpose of this unit is to wholly engage students in further building their knowledge backgrounds and
applications of seafood distribution and marketing concepts. In doing so, these present generation of human
resource may contribute refined expertise in seafood distribution and marketing at the domestic and national levels,
as well as abroad.

1.2 Learning Targets/Outcomes

On successful completion of this course, students will be able to:

i. Identify; global fish and seafood production and utilization trends; and various forms of fish/seafood for
human consumption and non-food use their trends.
ii. Recognize the primary types and forms of seafood distribution channels.
iii. Communicate the concepts of market, marketing, price, value chain, and supply chain.
iv. Recognize; the purpose of a marketing plan, purpose, structure, and application.
v. Appreciate the important role of seafood marketing and distribution in human societies

To meet these outcomes, students are strongly recommended to follow the learning hours’ guidelines given in
section 3 below. Self-directed learning comprises all the recommended readings, doing your tutorial exercises,
doing your assignments, and your revision. The hours indicated for these are indicative only. You need to pace
your own self-directed learning.

2.0 Resources

 Books

i) Seafood Distribution and Marketing (Lecture Note Series 4) by OFCC (2016).

ii) Seafood and aquaculture marketing handbook by Carole Engle, Kwamena K. Quagrainie, and Madan M.
Dey (2017)

 Reports

i) The State of World Fisheries and Aquaculture: Sustainability in action by FAO (2020)

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2.2 Supplementary Materials
TBA

2.3 Class Shares

Nil

3.0 Course Content and Reading References

The theoretical delivery of this course is broken down into parts which constitutes the primary topics to
be taught and corresponding assessment methods for an individual topic or a combination of several
related topics.

Content Hours
I. Global Fish and Seafood Production and Utilization Trends (Module 1)
No. of Lectures 1
Tutorials 0
Labs/Workshops (etc.) 0
Readings:
The State of World Fisheries and Aquaculture: Sustainability in action by FAO (2020), pp.1-
73 (Part 1: World Review) 3
Seafood and aquaculture marketing handbook, pp.7-9 (Chapter 1: Seafood and aquaculture
markets)
Other activities: Group Discussions 0
Assessment due: Nil
Recommended Self Learning Hours (Including Reading Time) 2

II. The Marketing and Distribution of Fish and Seafood (Module 2)

No. of Lectures 8
Tutorials 1
Labs/Workshops (etc.) 0
Readings:
Seafood Distribution and Marketing (Lecture Note Series 4), pp. 23-113 (Chapter 1: Basics
of Distribution and Marketing; Chapter 2: Seafood Distribution and Market; Chapter 3:
Seafood Value Chain and Marketing) 6
Seafood and aquaculture marketing handbook, pp.47-60 (Chapter 3: Seafood and
aquaculture marketing) 3
Other activities: 3
Assessment due: Mid Term Test, Field Trip Report 1
Recommended Self Learning Hours (Including Reading Time) 4

III. The Marketing Plan (Module 3)

No. of Lectures 8
Tutorials 1
Labs/Workshops (etc.) 0
Readings:
Seafood and aquaculture marketing handbook pp.238-242 (Chapter 9: Marketing strategies
and planning for successful aquaculture businesses 3

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 Other activities: 3
Assessment due: Field Trip Report 2
Recommended Self Learning Hours (Including Reading Time) 4

IV. Economics and Valuing of Seafood Safety (Module 4)

No. of Lectures 3
Tutorials 0
Labs/Workshops (etc.) 0
Readings:
Seafood Distribution and Marketing (Lecture note series 4), pp.159-196 (Chapter 6) 3
Other activities: 2
Assessment due: Major Assignment 2
Recommended Self Learning Hours (Including Reading Time) 3

4.0 Assessment:

 Internal Assessment: 50% of Total Unit Assessment. This comprises of:

Class Participation: 5%
Guest Presentation Report: 5%
Fieldwork Report: 10%
Mid-Term Test: 10%
Major Assignment: 20%

 Final Exam: 50% of Total Unit Assessment

Special Condition: Nil

5.0 Grading System

Grade
Grade Marks (%) Points
A+ 90-100 High Distinction 4.33-5.00
A 85-89 Distinction 4.00-4.27
A- 80-84 Distinction 3.73-3.93
B+ 75-79 High Credit 3.33-3.60
B 70-74 Credit 3.00-3.27
B- 65-69 Credit 2.67-2.93
C+ 60-64 Pass 2.33-2.60
C 55-59 Pass 2.00-2.27
C- 50-54 Pass 1.67-1.93
D+ 45-49 Fail 1.33-1.60
D 40-44 Fail 1.00-1.27
D- 35-39 Fail 0.67-0.93
E Below 35 Fail 0
Did Not Qualify: Did not meet other specified
DNQ conditions for a pass Fail 0
F(X) Consistent plagiarism, cheating of collusion Fail 0
RPL Recognition of Prior Learning 0

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 RCC Recognition of Current Competencies 0
W Withdrawn from Unit 0
CT Credit Transfer Cross credit (CT) 0
NV Null & Void for Dishonest practice 0
I Result withheld/Incomplete assessment 0
X Continuing course 0
DNC Did Not Complete 0
STC Still to Complete 0
CP Compassionate Pass 0
Aeg Aegrotat Pass 0
PT Pass Terminating 0
P Pass 0
NP Not Passed 0
Notes:
a. The result sheet shall record the % mark of the student, the respective grade point, and the cumulative grade point
to the time of the result notification.
b. The conversion from a mark to a grade point is as follows: for each mark less than 100, subtract from 5 the difference
between 100 and the mark obtained multiplied by a factor of 0.066667. (For example: 5-([100-mark
obtained]*0.066667). Thus, for a mark of 90%, the GP = 5-([100-90]*0.066667)=4.33. Or for a mark of 54, the GP
= 5-([100-54]*0.066667)=1.933.) Schedule III of the Academic Policies provides the full conversions for all marks.
c. The formula for calculating GPA is: ∑Xi (Y )i
where Xi is grade point in unit i, and Yi = (credit point in unit i as % of total credit points for units done to the time of
calculation of the GPA, irrespective of whether passed or failed).
d. GPAs, calculated as the sum on the grade points weighted by the credit points in each unit/course, include all
units/courses that record a mark (%) or a letter grade ranging from A+ to E and including DNQ.
e. Grade points for credits transferred shall not be included in the calculation of GPAs.

6.0 Dissatisfaction with Assessment

All University Policies and guidelines can be obtained from: http://www.sinu.edu.sb/SINU Policies.html
(For your convenience sections of the policy are provided below)
Should a student be dissatisfied with the assessment of a particular piece of work, either absolutely or relative to
other student's assessments, these steps may be taken;

1.1.1. A candidate may appeal to the Students’ Appeals Committee against any decision of the Faculty
Appeals Committee or the Pro-VC (Academic). Any such appeal shall be made in writing and shall be
lodged with the Pro-VC (Academic) within fourteen days of the date on which the candidate was
notified of the decision against which he/she is appealing, provided that the Vice Chancellor may, if in
his/her opinion there are exceptional circumstances, direct that an appeal be accepted not withstanding
that it has been lodged after the expiry of the said fourteen days. A candidate may elect to appear when
the appeal is being heard and he/she shall so appear if required to do so by the Students’ Appeals
Committee. The candidate may, if he/she wishes to, whether or not he/she is appearing in person, be
represented by a member of the University community, or by some other person.

1.1.2. The Student’s Appeals Committee may allow the appeal or dismiss it, or vary the decision that is
appealed against.

1.1.3. The decision of the Students’ Appeals Committee shall be final.

Plagiarism and Dishonest Practice

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According to the University’s Academic Policy 2019, Plagiarism is submitting or presenting someone else’s
work (writing, invention or other creative work, etc.) as one’s own and that is done solely for that particular
course.

Plagiarism may exist in the following forms:

 The work submitted was done in part or whole by an individual other than the one submitting or presenting
the work.
 The whole work or parts of it are copied from another source without due reference.
 A student submits, in one Course, work which has already been submitted in another Course, without prior
arrangement with both Course lecturers, except that if the content of the two courses make it impossible
for a student to submit a different work without compromising its quality.
 Plagiarism also includes the following:
 Copying of the published or unpublished words of another writer without acknowledging the source using
acceptable reference citation methods. Thus, to; 'cut and paste' from internet sources or 'lift' sentences,
ideas and sections from a textual source qualifies as plagiarism.
 Lifting or cutting and pasting extracts without quotation marks or appropriate acknowledgement of
sources.
 Paraphrasing of content and ideas without proper acknowledgement of the source.
 The use of images, diagrams, photographs and material from blogs and social networks, without
acknowledgement.
 Copying part or all, of another student’s assignment. In this instance, ‘student assignment’ refers to a piece
of academic work submitted for assessment purposes for any course, in past or current years at any
educational institutional including SINU or any other university.