Peru’s Ministry of Production (PRODUCE) published a regulation that remanages the anchovy fleet, redefines its area of ??work and sets differences between small-scale and artisanal vessels, which previously depended on hold capacity.
With the introduced changes, a boat in which manual work predominates will be considered artisanal, whereas the one of small scale will have as its main characteristic the use of mechanical means.
“The regulation makes it possible to correct legal gaps, which originated with the repeal of Supreme Decrees 005-2012 and 0011-2013, and make important precisions to preserve the fishing resource,” pointed out PRODUCE head Bruno Giuffra.
The new Anchovy Fishery Management Regulation for Direct Human Consumption states that the small-scale fleet and the artisanal one will only be able to carry out their capture activities from mile three onwards. It also leaves it open the possibility of establishing special fishing areas in the south and in the bays of Chimbote, Samanco and Independencia, after a study by Instituto del Mar del ??Peru (IMARPE).
It also requires that the entire anchovy fishing fleet must have satellite tracking equipment or another alternative operational tracking system, which will be defined by PRODUCE.
“This requirement will allow us to have greater control over anchovy fishing vessels. However, as the satellite system is usually a little more expensive, we are analyzing alternative and lower cost ways for artisanal fisherman, which can be implemented progressively,” said Giuffra.
The D.S 005-2017 restricts the entry of anchovy purse seine vessels between mile 0 and 3 because the area is a zone of ??natural reproduction, breeding and development of the first stages of anchovy and many other species.
“It not only manages the sector but also establishes tools for the conservation of anchovy and indirectly of other fishing species,” he argued.
Finally, the regulation specifies that the sanitary authority is the only competent entity to determine when a resource is to be discarded or is ready for Direct Human Consumption (CHD).
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