“This is an exciting new part of Grieg Seafood’s growth journey. Until now, we have been a pure supplier of farmed salmon from Norway, Scotland and Canada. Towards 2025, we will re-position Grieg Seafood in the value chain and become a partner for selected customers in our main markets. Our own, fully integrated sales and market organization is the first step in this direction,” says Erik Holvik, Chief Commercial Officer of Grieg Seafood ASA.
On January 1st 2021, Ocean Quality North America, Ocean Quality UK and Ocean Quality USA became a part of Grieg Seafood’s new sales organization. All employees in these companies are transferred to Grieg Seafood. Going forward, they will supply customers under the Grieg Seafood name.
Sale of Norwegian fish to start soon
Grieg Seafood is currently building a new Norwegian sales organization from scratch, which will sell the company’s Norwegian salmon. The first sales of Norwegian fish are estimated to start at the end of the first quarter. Until then, the sales company Sjór, previously the Norwegian arm of Ocean Quality, will sell Grieg Seafood’s salmon from Finnmark and Rogaland.
“We have employed a diverse group of talents from both inside and outside the salmon farming industry to our Norwegian sales branch. We are building our new organization step by step, and look forward to be fully operational in all countries in a few months,” says Holvik.
"While our markets and customers are still impacted by the pandemic, we are all starting to see the light in the end of the tunnel. We are optimistic about the future."
Preparing for post pandemic times
“While our markets and customers are still impacted by the pandemic, we are all starting to see the light in the end of the tunnel. We are optimistic about the future,” says Holvik.
He emphasizes the need to prepare for post pandemic times.
“Focus on health, sustainability, transparency and traceability among customers and consumers is stronger than ever. We look forward to work in closer partnerships with our customers towards a more sustainable food system.”
