EAT FISH IS NURTURED OMEGA 3

    The Peruvian government is making a major logistical and financial effort in carrying out the "TO EAT FISH" which deserves congratulations and support this initiative to make this program successful and reach all the Peruvian population. As pointed out by the Ministry of Production - PRODUCE among its main objectives are to create consumer habits in the population, offering low priced resources and bringing them closer to their community, and to encourage the domestic market to achieve the development of fishing activities direct human consumption, which is government policy. This program was launched in March 2013 through the Ministry of Production which will benefit 500 000 people in more than 90 districts of Lima and the regions of Huancavelica, Pasco, Ayacucho, Junin, Cuzco and others. The program has a portfolio with a variety of frozen and processed products, mainly of canned anchovy presentation among them, anchovy in different sauces, soups, steak, grated, sausages and others. It is marketing anchovy species, horse mackerel and mackerel (Ministry of Production 28/03/2013).
   

    There are misconceptions that people associated with the consumption of fish as food for the poor, this is completely false, since richer countries like Japan consume fish in different forms. Another aspect that happens is that people prefer white meat fish and despise the dark meat fish or oily fish such as anchovy, horse mackerel, mackerel that are rich in polyunsaturated oils omega 3 family: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) essential for human development, likewise, are a rich source of other nutrients such as protein, minerals and vitamins.
   

    According to the Food Industry Engineer Roberto Perez Oregon author of "Omega 3 and health" indicates that per capita consumption of fish for Peru is 20 kg well below other countries also considered fishing as Japan which has a consumption of 71 kg per person annually, Portugal consumes 58 kg per person per year and Spain which also has a substantial consumption equivalent to 38 kg per person.
   

    As the Engineer Perez an important factor that attempts to explain the low apparent fish consumption is the training factor, shortages continued and sustained program of education and awareness raising aimed at highlight and enhance the concept of fish as food and positive impact on health, is a major impediment when you want to extend the consumption of seafood products in the population, the fish compared to other traditional meat consumption has different advantages that make it unique, there is the key! To promote and encourage people to eat more fish, so necessary for good nutrition and health at the same time