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Loose frozen vegetables, cauliflower and broccoli, was a project carried out in the autumn of 2012 by Matís and the Gardeners' Sales Association. Now, about a year later, all the results of the market's response have been reached.

At the beginning, a consumer survey was conducted among about 120 families who gave an assessment of Icelandic and imported vegetables in a blind test. The vegetables were also tested in food processing as they were used in composite dishes where imported vegetables are usually used and most recently the vegetables were offered for sale in selected stores.

It is the unanimous opinion of everyone who has tried this Icelandic loose-frozen vegetable, that it is much better than the imported one, first and foremost it is the freshness and it is also much lighter in itself than the imported ie. that it contains much less water.

In the Westman Islands, it was Grímur the chef who tried to combine the vegetables with the fish in his wonderful fish dishes, he says "that the vegetables turned out extremely well" primarily due to the low water content but it should be noted that no water is added to the vegetables. the processing or used materials that bind the water in the vegetables.

Gunnlaugur Karlson at Sölufélag garðyrkjumanna says that the market's response has been very good in the stores where the product was offered and it is quite clear that this is a competitive product and not a question that the product's quality and freshness is much higher than imported.

For further information Óli Þór Hilmarsson at Matís.

Fisheries-related companies have worked together to solve bottlenecks that are narrowing, from having to save valuables to increasing valuables.

Companies in the fisheries sector have increasingly implemented processes aimed at increasing value creation in the Icelandic fisheries sector, and they are based on solutions that have been developed in collaboration between different companies and researchers. A few years ago, Icelanders lived with the plight of surfers and did not put all their effort into quality and utilization, but were more preoccupied with quantity. Fisheries companies have traditionally worked together on research and development, always emphasizing the bottlenecks that narrow the most at any given time, from the time it was said that valuables need to be saved until today when we strive to increase the value .

Icelandic seafood is sold daily at sought-after prices around the world. Although Icelanders do not produce most of their seafood products, the production of the Icelandic fisheries sector is quite valuable. We have succeeded with a focus on quality instead of quantity. Knowledge has increased efficiency in the fisheries sector and at the same time increased efficiency and contributed to greater value creation.

Every seller of Icelandic seafood aims to sell their products repeatedly. No one is forced to buy Icelandic fish. Icelandic fishing companies and fish processing plants sell in exceptional cases to those who actually swallow the bite. As a container loaded into a port by the North Sea crosses several borders on its way until it is spread on a dining table by the Mediterranean, several parties handle Icelandic fish from processing to trade. Whoever eats, wherever he swallows, must be content with the price. Satisfaction with product quality increases the likelihood of repeat business. The key is that consumers are satisfied with consumer goods in the condition in which they are delivered. Anyone who handles fish needs to be disciplined and follow proper procedures. Insufficient cooling hinders the possibility of the highest price for products, just as poor workmanship in handling catches reduces product quality.

Cooling is a check on value

Every single fish that is pulled from the sea around Iceland has the potential to be sold at a high price. Whether the hearth will be of the greatest possible value depends on the handling. It is necessary to work hard, cool the catch on board and maintain the cooling of the fish during processing. Chilled fillets can be packed in insulated packaging with refrigerant to preserve the cold state of food. It is possible to transport such a product by ship out of the country.

With systematic cooling from the time the fish is caught through the processing of the fish and during the transport to the fish processing plant, it is possible to transport fresh fish fillets by ship (ffms) instead of transporting fresh fish fillets by air (ffmf). Transport by ship is much cheaper than transport by air. There was a significant increase in ffms' exports in 2012, when ffms' exports were about 41% of all fresh fillet exports and ffms' exports returned about ISK 13.4 billion or about 38% of the export value of all fresh fillets. This export would not be possible if people were involved in depleting fish and freezing catches. Out of respect for the raw material, people do not offend with careless handling and out of respect for consumers, people strive to make the best possible use of the product that the consumer buys in order to increase the chances that the person in question will seek fish from Iceland again.

Benefits of extensive collaboration

In terms of cooling, the track was paved with a multifaceted collaboration. This collaboration included Matís, the fish processing plants Tangi, now HB Grandi Vopnafjörður, Útgerðarfélag Akureyringa and Festi nú Rekstrarfélagið Eskja Hafnarfjörður. Then the equipment manufacturers participated; The peninsula in Akranes, developed supercooling equipment and finally the packaging manufacturer, Promens, has been involved, whether maintaining raw materials or refrigerated products. The collaboration was funded by the AVS Fisheries Research Fund and the Rannís Technology Development Fund, as well as foreign research and development funds.

Cooling opens more doors

The result of cooling lies in the fact that with the systematic cooling of whole fish, there is a greater chance that value can be gained by producing by-products from the raw material.

Further information on cooling can be found on Matís' website, ChillFish. In addition, provides Arnljótur Bjarki Bergsson at Matís information on cooling.

Matís has received a grant from the Herring Fisheries Research Fund to compile practical information on the processing of fresh catfish from fishing in products and publish it in electronic form. The project is called "Comics from fishing to product". 

The educational material is based on graphic and voiced material where individual aspects of the processing of fresh fish and different products will be systematically reviewed. The results of research projects in recent years will be utilized and this knowledge will be disseminated. The production of educational material on the processing of frozen catfish would at a later stage be a natural continuation if the production of educational material on fresh fish is successful.

Good access to information strengthens innovation and the search for new opportunities in the production of seafood, but research and knowledge acquisition are the basis for increased value. This electronic educational material will of course be useful to those who work in the industry and will be a good contribution to education about the processing of Icelandic seafood.

For further information Margeir Gissurarson at Matís.

Matís has now created a special app for smartphones and tablets that makes it easy for fishermen to calculate the need for ice due to catch. The program was presented at the Fisheries Conference last. week.

The applet is particularly convenient and easy to use and is useful to fishermen to calculate how much ice is needed for the catch caught. The program takes into account conditions such as sea temperature, air temperature and days at sea, as well as instructions regarding the amount of ice kg issued in addition to the number of shovels and the number of dishes.

Now it has never been easier to find out how much ice cream is needed to get the most out of our precious ingredients.

The program can be accessed at Google Play or by scanning the QR code below. The application is available for phones with Android operating system, but in the near future it will be available for phones from Apple and phones with Windows operating system.

Related material

• The ice calculator for computers
• News Viðskiptablaðið about the new ice calculator (video).

Héðinn, a knowledge company in the metal industry and mechanical engineering, has developed a relatively small protein factory (e. Hedinn Protein Plant - HPP) in collaboration with Matís and a fisheries company, which is ready for use, but the factory produces protein flour and fish oils from extra raw materials that are processed into extra raw materials. The factory was developed with support from the AVS Research Fund.

Development work for the protein factory began about five years ago. During this time, there were many obstacles that had to be removed, especially with regard to the process of the raw material through the factory, where good knowledge and ingenuity came from Matís 'employees, especially Sigurjón Arason, Matís' chief engineer.

Experiments with HPP were divided into two main components: 1) testing of new equipment and production processes and 2) evaluation of material and energy flow in the production process. The main emphasis is on extra raw materials that are created in fish processing for human consumption, such as slag and bones from white fish. Tests have also shown the excellence of the factory for processing flour and fish oil from by-products from shrimp processing, salmon processing and pelagic fish processing, but these raw materials have been used in the production of fishmeal and fish oil for decades and their properties are known.

It is important to seize all opportunities for value creation, as Icelandic ingenuity and technical knowledge are paramount. The export of technical know-how and the fact that a new factory will be developed and built here, which will be sold largely on foreign markets, is an example of important and lasting value creation. Precisely such factors, which are based on research and development, will, in most people's opinion, weigh heavily in the turnaround of Icelandic society.

Matís is a proud partner of Héðinn, a knowledge company in the metal industry and mechanical engineering, and sincerely congratulates the owners and employees on the new factory.

For further information Sigurjón Arason, Matís' chief engineer.

The Fisheries Conference will be held at the Grand Hotel Reykjavík from the 21st to the 22nd. November. Matís attends the conference in various ways, for example, an employee sits on the board of Sjávarútvegsráðstefnan ehf.

The conference will feature 47 presentations in 11 seminars. The agenda can be found on the website of the Fisheries Conference, www.sjavarutvegsradstefnan.is

The board of Sjávarútvegsráðstefnan ehf. which is also a conference council are: Inga Jóna Friðgeirsdóttir, chairman, Anna Kristín Daníelsdóttir, Erla Kristinsdóttir, Gísli Gíslason, Grímur Valdimarsson and Lúðvík Börkur Jónsson.

A booklet on charr was recently published, but Icelanders are the most active when it comes to charr farming. The Icelandic char is raised in the best conditions where sustainability is the guiding principle.

More information about char and char fishing can be found at the brochure and on Matís' website about the Icelandic char (in English). 

At Matís, we work hard to assist the business community and the food and biotechnology industry with leading innovations and innovation. The key word is value creation and is always worked with the aim of creating added value and more jobs in a sustainable way, for the benefit of society as a whole.

The institutions that merged in Matís had had a long and successful collaboration with various educational institutions, public bodies, companies and individuals, both in Iceland and abroad. Matís continues to strengthen communication and cooperation with these and other parties who want to work with the company to maximize the share of the Icelandic food industry. 

Matís has worked with numerous companies and research and educational institutions on research and development, and it does not go too deep into the years, although it is claimed that the position of the Icelandic food industry would be different and worse if the institutions that joined Matís had not benefited.

Through research, Matís intends to work to increase the competitiveness of Icelandic companies in the food industry and fish processing and contribute to creating this nation's most important industry, the place it occupies today.