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V O L . X X I N O. X X V I I I D E C E M B E R 1 4 , 2 0 1 5 16 product, that would increase demand, and that would increase prices for the whole supply chain." Complex supply chain e lobster industry starts with fi shermen like Cousens and moves into a complex distribution sys- tem. Because of the network's dispersed nature, it can be hard to put a value on each segment of the industry. Lobsters travel from thousands of independent fi shermen to hundreds of licensed dealers or fi sher- men co-ops, each with proprietary customer lists and methods of distribution. Here, the product is graded, handed to shippers and transported either to another live-lobster dealer or a wholesaler or a processor. Over half of what's landed goes to Canada for processing and, in Maine's off -season, Canada lobster is imported. According to GMRI, the live lobster market is divided between lower-price new shells and often-higher-priced hard shells. New shells, caught between July and the end of November, are predominantly used for the summer and fall restaurant market and the processing sector. Processed lobster or value-added products, such as lobster mac-and-cheese, is sold to grocery or food service distributors, who sell to supermarket chains, institutional food providers or food service outfi ts. e live hard-shell winter and spring product, better able to withstand transportation, goes into local, national and international markets via import- ers or wholesalers, who then sell to restaurants, grocery chains or retailers. At Greenhead Lobster, owner Hugh Reynolds off ers an integrated model of services to fi sher- men and sales to customers. Reynolds started his live-lobster dealership in 1997. He owns a wharf in Stonington, is phasing out another in Kittery and is opening a distribution facility in Seabrook, N.H. In an era of the working waterfront commonly being sold for high-end residential use, his wharf is an essential place to land product and buy fuel and bait. "We're also one of the last people in Maine to have tidal lobster pounds that store lobsters for the winter. And we have a state-of-the-art holding » C O N T I N U E D F RO M P R E V I O U S PA G E 207-358-7900 | www.milkstreetcapital.biz | 84 Middle Street, Portland Milk Street Capital llc $22,000,000 in closed loans in 2015 137 separate deals 11 private lenders Zero appraisals required 1 Call – Milk Street Capital Y E A R I N R E V I E W Not only do you get the convenience of valet parking at the airport for $10 a day, but we'll take care of your car needs, too. www.parknjetportland.com 747-5650 Drive 100 yards past baggage claim. Look for our green sign. Open 4:30AM - 1AM or later. per day $10 park perks OiL chANge • cAr wAsh • DetAiLiNg with P H O T O / DAV E C L O U G H Hugh Reynolds is the owner of Stonington's Greenhead Lobster, an essential part of the working waterfront, where lobstermen can land product and buy fuel and bait.

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