Traceability and quality in the seafood value chain
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The high perishability of fishery products and the fragmentation of their value chains make it difficult to guarantee origin, safety, freshness, and authenticity when failures occur in recording, preservation, and information exchange. This study aimed to analyze the relationship between traceability and quality in the fishery product value chain in Latin America. An exploratory, documentary, nonexperimental, and descriptive literature review was conducted through the purposive selection of academic and technical publications issued between 2014 and 2024, examined using thematic coding and narrative synthesis. The results identified lot identification, recording of origin and critical events, certification, temperature control, and digital technologies as practices associated with improved freshness, safety, authenticity, shelf life, and commercial compliance. Economic, technological, regulatory, institutional, and cultural barriers were also observed, particularly in the initial stages and among small-scale stakeholders. The evidence indicates that traceability supports risk prevention, reduces losses and fraud, facilitates targeted recalls, and strengthens competitiveness, although its effectiveness depends on reliable data, interoperability, and managerial use. It is concluded that traceability is an enabling condition for more transparent, safe, sustainable, and competitive fishery value chains.
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