The Maldives Industrial Fisheries Company (MIFCO) has begun discussions with the Embassy of Maldives in Japan to explore opportunities for collaboration with Japanese companies in the fisheries sector.
The talks took place during an official visit by a MIFCO delegation to Tokyo, where discussions focused on strengthening cooperation with Japanese partners and identifying new avenues to enhance the value of Maldivian fisheries products.
According to officials, the discussions centred on attracting Japanese investment and expertise into initiatives aimed at expanding value-added processing of Maldivian tuna and developing the country’s mariculture industry.
During a meeting at the Maldivian Embassy in Tokyo, Deputy Ambassador Ahmed Aadil and Second Secretary Hawwa Samha met with the visiting delegation to discuss potential collaboration frameworks.
Embassy officials expressed readiness to support efforts to connect MIFCO with relevant Japanese companies and facilitate partnerships that could help expand market access and technological cooperation.
As part of the visit, the delegation also held formal discussions with the Japan External Trade Organization (JETRO), an organisation dedicated to promoting international trade and investment.
Talks with JETRO focused on strategies to strengthen the presence of Maldivian fisheries products in Japan — a key export destination for the Maldives’ pole-and-line caught tuna.
Japan has long been one of the most important international markets for Maldivian seafood, particularly premium-grade tuna used in sashimi and other high-value culinary products.
The visit forms part of broader efforts by MIFCO to diversify markets, increase value addition, and attract international partnerships to modernise the fisheries sector.
Officials believe closer cooperation with Japanese companies could open new opportunities in processing technology, aquaculture development and supply chain improvements — helping the Maldives maximise the economic potential of its fisheries industry while maintaining sustainable practices.
