Matís' annual report for the operating year 2013 has now been published. Food and food security is the main theme of the report this time. The publication can be accessed in electronic form below in the news, but the printed version will be available next week.
Definitions:
Food safety deals with how safe foods are for consumption and whether they cause harm to the health of consumers
Food security deals with access to food and the supply of healthy and safe food
Consumers need to be able to rely on food safety. Matís' two key areas are dedicated to research and services in the field of food safety. These include accredited micro-organisms and chemical measurements, which are an ever-increasing demand in food control and trade. It also conducts research in the fields of microbiology, chemistry and genetics, as well as monitoring and security services.
Food security of the future, i.e. good public access to safe and wholesome food will only be ensured through innovation and improved use of resources. In recent years, there has been a great and positive development in food production in Iceland, and Matís has been at the forefront, with research and innovation support for the business community.
Jónas R. Viðarsson, Ida Grong Aursand, Hanne Digre, Ulrik Jes Hansen, Leon Smith
Supported by:
AG ‐ fisk (The Nordic Working group for fisheries co ‐ operation)
Contact
Jónas Rúnar Viðarsson
Director of Business and Development
jonas@matis.is
New technology for the Nordic fishing fleet - Proceedings from a workshop on fishing gear and effective catch handling held in Reykjavik October 1st and 2nd 2013
This report presents the presentations held at the Nordic workshop on fishing gear and catch management, held in Reykjavík in October 2013. The report also contains some of the main findings of the meeting and the participants' suggestions for possible follow-up. The presentations published in the report, together with recordings of all presentations and various other topics related to the topic, can be accessed on the website www.fishinggearnetwork.net, which will be maintained at least until the end of 2015.
In this report are published presentations given at a Nordic workshop held in Reykjavik on various aspects of research and development on fishing gear and effective catch handling. The report also accounts for the main outputs from the workshop in regards to possible follow ‐ ups. All of the proceedings, including the content of this report and video recordings of all presentations are available at the project's web ‐ page www.fishinggearnetwork.net which will be maintained at least until the end of year 2015.
Sigurjón Arason, Gunnar Þórðarson, Magnea Karlsdóttir, Albert Högnason, Guðbjartur Flosason
Supported by:
Westfjords Growth Agreement, AVS / V12008 / 12
Contact
Sigurjón Arason
Chief Engineer
sigurjon.arason@matis.is
Bleeding system for small vessels
Extensive research has been carried out on the quality of cod bleeding, all of which indicate that proper handling has a significant effect on product quality. Studies have shown that poorly blooded fish produce worse products, whether it is fish that is processed into fresh, frozen, salted or dried products4. With the increasing influx of smaller boats engaged in longline and handline fishing, there has been a problem with bleeding, as many of them are not equipped with bleeding tanks. Matís' research indicates that fish that are allowed to bleed long enough in high seas, at natural sea temperatures, immediately after bleeding, produce better raw materials than with traditional treatment. A traditional method on board small boats is to bleed the fish directly from the line into the sludge tank on the train. Matís, 3X Technology and Fiskvinnslan Íslandssaga have completed the project "Processing processes of small boats" where conditions on board small boats were examined with a view to designing equipment that was suitable for smaller line boats. The design of the equipment (Rotex bleeding tank FIFO) has been completed and construction has begun at 3X Technology. The aim of this project is to investigate the efficacy of the Rotex method in cod bleeding through an objective study. This work is done in collaboration with 3X Technology, Matís and Jakob Valgeir ehf in Bolungarvík. Samples of cod were taken in two oars of a day rowing boat using different bleeding and finishing methods. Samples were filleted and some of the fillets were then sent fresh to Matís on Vínlandsleið, where different methods were used to assess the quality of the raw materials. The other part was done in the traditional way, ie. production of lightly salted, frozen fillets, and then used to obtain the effect of different bleeding methods on the quality of products during storage in the freezer, for different lengths of time and at different temperatures. The results of the project will support other research in this field and is an important contribution to the discussion on better quality of small boat catches.
Extensive research has been conducted on the quality of bleeding process of cod on board but the correct treatment can have a significant effect on the final product quality. Studies have shown that insufficient bled fish will result in low value products, whether in the case of fresh, frozen or dried production. This problem is mainly related to fish caught by long ‐ line, especially on smaller vessels that are not equipped with necessary equipment for the bleeding process such as bleeding tanks. Researches indicate that bleeding of fish with sufficient flow of fresh seawater in the bleeding tank will result in higher quality products. The traditional bleeding method on board small vessels is to bleed the fish directly in to slush ice tub in the ship convoy. Matis, 3X Technology and Icelandic Saga have finished the research project “Processing in small vessels” where conditions on board the small vessels were examined with the aim to design equipment suitable for smaller long‐ liners. The output of that project was the design of new equipment “Rotex” (bleeding tank FIFO). This was completed and a production was launched by 3X Technology. Samples of cod were collected in two fishing trips from a long liner landing daily, using different methods of bleeding and handling. Samples were filleted and parts of it were sent fresh for research at Matis in Vinlandsleid where different methods were tested considering different product quality and the other parts were prepared with traditional production of lightly salted fillet pieces. The fillets were frozen and used to test the effect of different bleeding methods on product quality after storage in the freezer, using different storing time and different temperatures. The aim of present project was to investigate the effect of the ROTEX bleeding process with an objective researches in collaboration with 3X Technology, Matis and the fish processor and boat owner, Jakob Valgeir Ltd. This project will support other researches in this area as well as to be an important input for disquisition about better quality of small boats catch.
Peeling and marketing of surimi and surimi products from bone marrow
In recent years, MPF Ísland and Matís have developed a process in the factory of isolated proteins from bone marrow. In this project, an upscaling of the production of surimi and the production of a surimi product, Fiskitófa, was completed. The quality and shelf life of products were examined. A market research on the surimi market was also carried out and marketing of fish tofu began. A market study revealed that there have been large fluctuations in the prices of surimi and surimi products on the world market in recent years. The product produced in this project, Fiskitófa, fits in very well with the growing part of the market for new and innovative products. Shelf life research showed that the shelf life for prepared Fiskitófa is over 4 weeks in the refrigerator and for surimi at least 6 months in the freezer. Following the presentation of the fish tofu, restaurants have requested a sample for further inspection, which is currently underway.
MPF Iceland and Matis finished scale up for the production of surimi and surimi seafood - FishTofu. Quality parameters and shelf life of products were evaluated, market analysis performed and marketing of products was started. Marketing analysis showed that for the past few years there have been drastic price swings in the surimi and surimi seafood products. There is an increasing opportunity for high quality surimi seafood with health promoting properties and novel products like FishTofu. Shelf life analysis showed that the fish tofu has at least 4 weeks shelf life at cold temperatures and surimi at at least 6 months shelf life in a freezer. Marketing of fish tofu started well and several restaurants have asked for samples for trying.
The aim of the project was to develop a new product at MPF Iceland in Grindavík from extra raw materials that can be used in bread products. MPF aims to sell the protein to bakery producers, both domestically and abroad, thereby ensuring employment and innovation in its home area. Three different types of dried protein products were developed. Tests were performed by mixing them in varying amounts in bread where up to 20% of flour was replaced by protein. Good products were obtained but were not considered good enough for marketing. Next, crispbread was developed with fish proteins that were considered exceptionally good and received positive reviews in consumer surveys. The drying process to complete the marketing of the new protein product is still unfinished.
The aim of the project was to develop new protein product for use in baked goods including bread from by ‐ products from fish production. The goal is to sell protein to producers of bakery goods both in Iceland as well as abroad and in so doing strengthening the seafood industry in Grindavík the hometown of MPF Iceland and thereby in Iceland. Three different fish protein products were developed. They showed good results when used instead of wheat in bread. Good bread was developed but the quality was not of that caliber that was aimed for. On the other hand, good quality rye ‐ crisp bread was developed that received good reviews in consumer research. A good drying process is though still lacking before marketing of the protein product can start.
"With the field of education and food production, we make Matís' operations and role more prominent and better connect the business community, education, research and development of food," says Guðjón Þorkelsson, division manager.
Grants both Matís and the food companies
Guðjón says that through collaboration with educational institutions and vocational training, Matís is following up on the emphasis on research and innovation in the field of food for the benefit of the economy, public health and food safety.
"Another main reason for the collaboration is efficiency in the form of shared use of staff and facilities. The other reason, and the one that is very important to Matís and the food companies, is to get students to work on practical research projects and thus gain training to become the companies' future employees. Matís is a very large research company on an Icelandic scale and here is a great deal of expertise and experience that needs to be utilized in teaching, guidance and vocational training in food processing. We are also lucky to have received first-class facilities in many places in the country that are also used for the same purpose, "says Guðjón.
The teaching component has already become extensive
Despite the fact that teaching, vocational training and guidance of students in research studies have so far not been in a fixed and organized form as a field within Matís, Guðjón says the scope of these aspects is very large.
"Matís employees teach about 25 courses in undergraduate and graduate studies and supervise most of them. Numerous students in master's and doctoral studies at Icelandic universities have worked on their research projects at Matís and almost always in collaboration with the business community. We are in good cooperation and have joint employees with the University of Iceland and the University of Akureyri. The collaboration with the University of Iceland is mostly at the Faculty of Food and Nutrition, but also extensively at the School of Engineering and Natural Sciences and the School of Social Sciences. Matís works extensively with the School of Business and Science at the University of Akureyri, mainly in aquaculture and fisheries sciences. Due to previous work and research, I have a strong desire to revive and strengthen the collaboration with the Agricultural University of Iceland. Hólar University and Matís are in a joint building at Verin in Sauðárkrókur and work together on many projects.
All of these parties have worked on a project to establish an international master's program in food science in connection with the food industry in the country. This study has been led by Matís and the University of Iceland and 12 students started the study in the autumn of 2012 and there has been an even further increase since then, "says Guðjón, but most of the teaching is at Matís in Reykjavík but teaching also takes place in Akureyri. In connection with the study, two Matís specialists, Hörður G. Kristinsson and Helga Gunnlaugsdóttir, were appointed visiting professors at the University of Iceland.
"I have full faith that the international master's program will strengthen and become very prominent in the coming years. Cooperation on other sectors will also be strengthened. Our task must also be to link vocational training, technical studies and other university studies related to food to the economy. We also need to work on strengthening vocational training / vocational rehabilitation related to food with an emphasis on small-scale food production and collaboration with Beint frá býli, "says Guðjón.
At a meeting of the United Nations General Assembly in New York on 9 December 2013, the contribution of the United Nations University School of Fisheries (UNU-FTP) to the development of fisheries in developing countries was specifically recognized.
The UN General Assembly recognizes the importance of the work of the UN University School of Fisheries in Iceland
At a meeting of the United Nations General Assembly in New York on 9 December 2013, a regular resolution on sustainable fishing (the General Assembly's Fisheries Resolution) was adopted. The resolution, which is the fruit of negotiations between countries at the United Nations, this time specifically recognized the contribution of the United Nations University School of Fisheries in Iceland to the development of fisheries in developing countries.
The resolution states that the General Assembly values the school's extensive 15 years of work in building knowledge, skills and skills in developing countries, with a total of 280 students from 47 countries graduating from the school. In addition, the school has run 36 shorter courses in 12 countries.
About the collaboration between UNU-FTP and Matís
Among the collaborative projects in which Matís participates is the Fisheries School of the United Nations University, and in addition to Matís, the school is run by the Marine Research Institute, the University of Iceland, the University of Akureyri and the University of Hólar. Students 'projects at the school are all done with the needs of the students' home countries in mind. For example, projects have traditionally focused on the creation of quality index scales for mackerel, on the effect of sorbates and chitosan on the shelf life of mackerel, on teaching materials for the development of a HACCP system in the North Korean fishing industry and on the installation of traceability systems in China.
The collaboration between the United Nations University School of Fisheries and Matís has increased steadily in recent years. In addition to undergraduate studies, which all students at the school receive from Matís, the company conducts six-week special studies and each year some of the school's students work on final projects at Matís. In addition, a number of students regularly pursue doctoral and master's studies at the company on a regular basis, so it can be said with truth that Matís is part of the school.
In 2013, Matís took over the management and operation of the SAFE Consortium, a European co-operation platform for research institutes in the field of food safety. The participants in SAFE all have in common to emphasize the importance of food safety and the societal benefits that result from research and knowledge building in that field.
SAFE strengthens international relations
Through the collaboration, SAFE's participants will gain a stronger foothold in the international arena and an increased importance in public policy regarding food safety.
"There is a risk that the debate on food safety will be lost in the general debate on health and the environment and will therefore lose its weight as a separate issue. Through our participation in SAFE, important connections are created with stakeholders, international organizations and the university community around the world. Relationships that strengthen our potential to influence the debate on food safety and focus on the importance of long-term research in that field, "says Oddur Már Gunnarsson, Head of Business Development and CEO of SAFE.
"Secure access to sufficient safe food is fundamental to public health and it is important for the industry not to question the safety of the products traded. In this country, it directly affects the export interests and economic situation if our largest export product, fish, is not safe to consume and therefore insecure foods can not only threaten our health and fitness, but also cause market damage. "
Oddur says that the short-term effects of unhealthy foods are usually quickly apparent, but the long-term effects are less well known. Therefore, one of SAFE's goals is to draw attention to the influencing factors in food that can harm people's health slowly and sharply. Together, SAFE's participants place heavier weights on strengthening this issue internationally and creating a deeper knowledge of food safety and the value of research in this field.
As a leading member of SAFE, opportunities are created to have a positive impact on policy in this area, in addition to strengthening Matís' image when it comes to multinational research projects related to food safety.
It has been about a decade since a policy was set for ambitious research and development in the Icelandic fisheries sector, with the establishment of the AVS Fisheries Research Fund in 2003. Since then, science and value creation in the fisheries sector have gone hand in hand to exploit untapped opportunities for land and sea.
Development of catch, utilization and export value
Outcome: The utilization of catch in export products is about a quarter higher than before and more than twice as much export revenue comes into the country from each tonne of catch. This is a great achievement, which truly shows how profitable investing in research and innovation can be.
What's behind it?
Improved utilization has been achieved as a result of improved handling of raw materials and investment in improved processes, for example in transport and refrigeration. Emphasis has been placed on linking the value chain of seafood so that it is possible to provide information on the origin of raw materials and utilize the experience of previous years for continuous improvement. For this purpose, information technology is practical, for example with a new ice calculator for smartphones in the form of an app, which gives those who handle fish the opportunity to see in an instant how much cooling power is needed. The subjects have taken a toll on the environment since men and women tried to save the valuables.
Products or waste?
At the same time as every effort is made to allocate as much of each fish as possible to the production of the most valuable main product, the focus has been on what is not as valuable. 10 years ago there was talk of products and waste. If whole fish is exported from the country, products in addition to the main product will not be produced in Iceland and it is completely uncertain whether they will be produced at all. Today we see opportunities in all raw materials and produce products of the highest quality. Exports of canned liver are close to 30 million cans a year, worth about 3 billion. Dried products are the mainstay of exports to Nigeria, with a value of about 16 billion a year. The application of biotechnology has spread and the opportunities there are enormous. What used to be an emerald has become a bioactive peptide today, from valuable enzymes and skin used to the production of medicinal products. Progressive companies such as Kerecis, Zymetech and Primex have seen the light of day, to name a few, and have patiently established themselves on specific shelves.
Human resources are the most important resource
In a knowledge industry such as the production of marine products, human resources are the most important resource. Today, well-educated people are hired to work in the fishing industry and related industries, as it creates added value for the companies and local communities in which they work. Companies support and participate in doctoral studies, which bring together research institutes, companies and universities. With Matís' collaboration with the University of Iceland, including the University of Iceland on food science studies and the University of Akureyri on resource utilization and the connection between postgraduate studies and innovation in the fisheries sector, the foundations are laid for the pioneers of the future.
Whether looking at catfish, pelagic fish or other seafood, there are plenty of opportunities ahead if you play the right game. Increased product development, where emphasis will be placed on utilizing the uniqueness and wholesomeness of Icelandic seafood, is one of these opportunities. Since the establishment of the AVS Fund, the export value of Icelandic seafood has more than doubled. By taking advantage of opportunities in collaboration, one can improve, repeat the game, and evaluate the benefits by international standards.
Recently, Landsbankinn launched a magnificent website dedicated to the fishing industry, Sagan um fisk, which among other things discusses value creation in the industry.
It is good to say that Matís has worked with most of the companies discussed on this glorious website. The collaboration between these companies and Matís has been of a different nature, but the purpose of the collaboration has always been to improve or create new processes that have led to increased value creation.
Matís is a proud partner of these companies, and Landsbankinn (This is something else competition), and congratulates the banks of all Icelanders on a magnificent website.
