Damian Cappo says his seafood company is set for more expansion as its 100th birthday approaches
ONE-hundred-years old next year, the family run Cappo Seafood has long been a pioneer of South Australia’s seafood processing industry.
ONEhundred years old next year, the family-run Cappo Seafood has long been a pioneer of SA’s seafood processing industry. Third-generation fishmonger Damian Cappo, who heads the Parkside plant, says the business is in the midst of one of its strongest growth periods ever.
What has been the one major highlight for the business in the past 12 months?
The location change of our store in the Central Market has allowed the business to extend its range with a focus on SA and Australian seafoods. Cappo Seafoods has recorded an 80 per cent rise in sales at the Central Market store over the past year.
Can you identify one major challenge for the business?
Finding skilled employees for seafood processing (filleting and oyster opening) to match the business growth.
Any exciting product/project you are working on?
In September last year, we entered into a partnership with Thomas Foods International. The resulting entity, Thomas Cappo Seafoods, has since begun exporting seafood to Singapore, Malaysia, Hong Kong and China. We expect to add the US to the list in the near future. A domestic division of this partnership was established in July.
Do you have any expansion plans currently underway or planned for the next 12 months?
The business has outlived our retail outlet in Parkside. We are looking for a new location in Adelaide to build a more modern and experiential facility in the near future.
What is your opinion of the state of the food industry in SA?
We are fortunate to be part of what we consider to be the best and cleanest food producing region in Australia, if not the world.