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Sigurjón Arason, professor and chief engineer of Matís together with Arnljótur Bjarki Bergson, invite those interested in the fishing industry in Bolungarvík to a meeting in the Olís store in Bolungarvík at 10:00 on Wednesday 13 November.

The small boat fleet is important for the Icelandic fishing industry and returned a catch value of over ISK 22 billion last year, with cod worth around 70%. Proximity to the fishing grounds has strengthened the position of the Westfjords in small boat fishing, but the success of day rowing boats, especially at Ísafjarðardjúp, has been an adventure in itself. A strong cod stock in the future will further strengthen this fishery as well as value creation in the Westfjords and thus the income and quality of life of the population. Here, as always, you need to work hard to produce quality products.

In order to maintain the advantage of the West Fjords, research and development of the production must not be slackened in order to serve customers in the best possible way in the future. There is still an opportunity to improve the handling of fish coming from small boats with improved bleeding, cooling and hygiene. Hooked fish has become a demand in many markets, which gives this production a market advantage. With boats that land daily, it is possible to have perfect control over freshness in processing and proximity to the fishing grounds here in the Westfjords, ensuring a constant supply for production and safe delivery to customers. Environmental issues and origins from a fishing village as well as sustainable fishing will be of great importance in the marketing of marine products in the future.

Indra Nooyi, CEO and Chairman of PepsiCo. visited Iceland last week. Several Matís employees sat down with Indra and her closest colleagues and discussed PepsiCo's current collaboration. and Matís and the future possibilities that lie in closer collaboration.

PepsiCo. and Matís have had a successful collaboration for about two years. The collaboration is based on services and inventions that Matís can provide to PepsiCo., But the company is the second largest in the world in the field of food production.

According to Harður G. Kristinsson, Matís' director of research, the collaboration has become more extensive recently. months, but key employees PepsiCo. visited Matís twice at short intervals last June and July. Following this, a meeting was called with Indra Nooyi and her colleagues recently. week.

Matís is a proud partner of PepsiCo., As the company is run with social responsibility as a guiding principle, taking into account the company's owners, employees and the environment.

From the PepsiCo meeting. and Matís

Through a concerted effort by fishing companies, processing companies and researchers, the quality of the raw material was ensured, so that the 80% catch is now exceeded in the processing of products for human consumption.

Due to changed conditions in the sea off Iceland, mackerel has been caught in large quantities in Iceland for the past seven years. At first, most of the catch went to the production of fishmeal and fish oil. But with the concerted efforts of shipping companies, processing and researchers, the quality of the raw material was ensured, so that now the 80% catch is exceeded in the processing of products for human consumption.

In summer and into autumn, while the mackerel is caught inland, it is a delicate raw material for processing frozen products, as the mackerel is accumulating fat in the flesh after spawning. Therefore, it was a great challenge to find the best way to be able to use as much of the raw material as possible in freezing, which is more than twice as valuable as fishmeal and fish oil.

Matís' experts, in close collaboration with fisheries companies, worked systematically to strengthen knowledge of the physical and material properties of mackerel at this time of year. The companies' interest in increased value and further processing was great, the quality of the catch could be significantly improved with the right handling, so it was important to build up knowledge and skills through targeted research and measurements.

It was argued that it would not be sensible to catch mackerel at the time of year when it is caught in Icelandic jurisdiction, as the mackerel would then be very fragile compared to what it would be later in the autumn. It was claimed that mackerel caught at this time of year was an unusable raw material for human consumption.

It was therefore important that everyone put in the effort and used the best available technology and knowledge to create the most value from this difficult-to-handle raw material. The figures for exports unequivocally show that good results have been achieved, as more than 80% of the catch went to frozen products for human consumption in 2012, which returned almost ISK 20 billion to the national economy.

The most urgent task was to find the best way to supercool the catch and thus reduce the damage to the fish muscle due to redfish and loss. During the short time that the mackerel is in the jurisdiction, it gains weight very quickly and changes in the chemical composition of the muscle cause the muscle cells in the fish's flesh to expand rapidly and mackerel is therefore particularly sensitive to all handling.

At this time, a large portion of his food is eaten including redfish. Eating disorders contain highly active enzymes that can eat away at the stomach and damage the flesh. In order to slow down the activity of the redfish, it is very important to cool the mackerel catch below -1 ° C to prevent the mackerel from completely dissolving. Supercooling of food is cooling below the freezing point of water, but it does not cause freezing of food as ice crystals in food do not form until the temperature between -1 ° C and -3 ° C. The supercooling also means that the catch is stiffer and better tolerates snagging with further handling and reduces the release of the fish muscle. After freezing, it is better to store mackerel at -24 ° C than -18 ° C, but it is very important that the mackerel is stored at a constant temperature in order to preserve the quality of the products for as long as possible.

Matís' research collaboration with the fisheries companies has revolved around extensive research into the physical and material properties of mackerel, which have included fishing, time of year, handling, processing, freezing technology, storage and transport. Emphasis is placed on researching mackerel regularly throughout the fishing year, especially when it is most vulnerable. The results of these studies have yielded the above results in increased value. The effects of different raw material qualities on finished products, such as canned and smoked mackerel, have also been studied.

The best Nordic mackerel

Seafood is the foundation of our prosperity and it is therefore important that we have the skills and ability to create as much value as possible while ensuring that the food we produce is safe and of the best available quality. Research and development are inseparable from new value creation, although common sense and general knowledge are useful, no significant innovation will exist without research. Knowledge of freshness and properties such as, health and nutrient composition of seafood is the basis of marketing. We are faced with the fact that mackerel is caught in clean and safe waters, contaminants in food from our fishing grounds are within set limits, and this can only be demonstrated through continuous and targeted research.

The AVS Fisheries Research Fund has supported research and development work related to mackerel. Companies involved in the mackerel projects have made a significant contribution and taken a very active part in their implementation and management. Although we are just getting started, we are well on our way and the fishing companies that have tried their best to cool mackerel have benefited from the treatment of other pelagic species.

Good raw materials lead to new processing possibilities and in many parts of the country, companies are continuing to experiment with the processing of new products. Recently, hot-smoked mackerel from Sólsker, developed at Matís' food factory in Höfn, won a gold medal in a Nordic food competition. This is how the history of mackerel teaches us that with close collaboration between the research environment and the business community, which aims to increase value creation, we can do anything.

For further information Magnea G. Karlsdóttir, director of Matís.

The 26th volume of the scientific journal Icelandic Agricultural Sciences (old Búvísindi) has now been published and all the articles that appear there are also on the journal's website, www.ias.is, but the publication is in open access. Eight articles are in the publication and cover a wide range as usual.

The publication contains an overview article on new species of arthropods on trees and shrubs in Iceland, where the settlement history of new arthropod species is traced from the beginning of the twentieth century to 2012. It is a great benefit to get this theoretical overview because new species are constantly arriving in the country and some gaining a foothold. here. The other articles deal with ticks in Iceland, analysis of Campylobacter in chickens, effects of forestry on earthworms in Iceland, fungal infection of flax, potato mildew, methods for the analysis of kidney bacteria in salmon and the use of turf in vegetation in revegetation.

The publication is published once a year and contains only peer-reviewed scientific articles. It is one of the top-notch scientific journals and receives ratings from the Tomson Reuters Web of Knowlgede, now for the second year in a row. Last year, the assessment factor (ISI Impact Factor) was 0.562, but has now reached 1,750, which is a very good result and IAS is now high on the list among small to large scientific journals with which it is classified. Most often, these publications have IF 0.4 to 1.0. This is also a higher IF than other Icelandic academic publications have. This shows that the book is widely known and read and that it is quoted in other prestigious scientific journals. You can hardly get more motivation to write first-class articles in IAS, it is becoming more and more popular and articles are widely received.

This year, a total of 34 manuscripts were received, of which 8 are now published in the publication. The others were either rejected or did not have time to pick up this year's publications (two manuscripts) so the rejection rate is 75%. This high rejection rate is largely due to the fact that many manuscripts are received that do not fall within the scope of the publication, but some fall into the strict peer review that applies, as other scientific publications do. Four manuscripts are currently being prepared for the next issue and several are on the way.
 
The IAS Editorial Board would like to draw your attention to the publication and encourage people to familiarize themselves with these new articles. Manuscripts of articles in the publication are accepted all year round and are published online as soon as they are ready for publication. As several manuscripts are already being processed, it can be expected that the first articles in issue 27/2014 will be published online at the beginning of next year.

The publication is available from: Margrét Jónsdóttir, AUI, Keldnaholt, 112 Reykjavík (margretj@lbhi.is)

The publishers of the publication are:

Icelandic Farmers' Association
Hólar University
Agricultural University of Iceland
State Land Reclamation
Matís
Forestry Research Station, Mógilsá
University of Iceland Laboratory of Pathology, Keldur
Veiðimálastofnun

Editorial Board IAS

Þorsteinn Guðmundsson (editor in chief)
Bjarni Diðrik Sigurðsson
Sigurður Ingvarsson

Fjöregg MNÍ 2013 was presented for the 21st time at the conference of the Food Day of the Icelandic Food and Nutrition Association (MNÍ) which was held on 16 October.

Fjöregg MNÍ is awarded for a praiseworthy initiative in the food and / or nutrition field. Fjöreggið, an Icelandic glass artwork, designed and produced by Gleri in Bergvík, has from the beginning been provided with support from the Confederation of Icelandic Industries. This year, more than two dozen nominations were received for Fjöregg and it was the conclusion of the jury that the following five parties were well deserving of receiving Fjöregg 2013.

• Friðheimar in Bláskógabyggð
• Laufey Steingrímsdóttir, nutritionist
• Matís food factories
• Saltworks in Reykjanes by Ísfjarðardjúp
• The store Mrs. Lauga

Laufey Steingrímsdóttir received Fjöregg MNÍ this time.

Opinion of the jury on Matís Matarsmiðjur

Matís food factories are nominated to assist new small-scale food production. Matarsmiðjar Matís offers individuals, entrepreneurs and small businesses the opportunity to engage in product development and start small-scale food production for a small rent. In this way, they save on investments in expensive equipment right from the start of operations. This provides a unique opportunity to continue testing oneself both in production and in the market. Special emphasis is placed on development in connection with local food and food tourism services.

More about Matís Food Workshops.

A workshop was recently held at Matís' premises in Reykjavík on fishing gear and catch handling (New technology for the Nordic fishing fleet: Fishing gear and effective catch handling). 

In addition to Matís, Havstovan in the Faroe Islands, Sintef in Norway and CATch-fish in Denmark participated in the organization of the meeting. The meeting was sponsored by AG-fisk (Working group for fisheries co-operation), which is a sub-agency of the Nordic Council of Ministers.

The workshop was attended by about 50 people from nine countries and included 19 lectures on recent research and developments in fishing gear and catch management. It can be said that the meeting was a great success and the relatives are convinced that it will be followed by a co-operation project involving experts from the Nordic fisheries sector.

Further information about the project and the agenda of the workshop can be found at project website. You can watch and listen to the lectures themselves Youtube channel Matís.

For further information Jónas R. Viðarsson director of Matís.

On Tuesday 22 October. An interesting topic was covered in Morgunblaðið's leader. There was a discussion about the Icelandic fishing industry, the progress that has taken place there, the opportunities of the near future and Sigurjón Arason, chief engineer at Matís and professor at the University of Iceland.

Matís received the kind permission of Morgunblaðið to publish the guide in its entirety.

Incredible progress in the fishing industry

The fisheries management system plays a major role in the huge increase in catch value

The great advances that have taken place in the fishing industry and the processing and marketing of seafood in recent years and decades have not been very high in this country, at least they have not attracted the attention they deserve. This is unfortunate because these advances are important in the debate on the organization of the fisheries sector in this country and the conditions it is offered.

In Morgunblaðið's interview with Sigurjón Arason, who was recently appointed professor of food science at the University of Iceland but has been working for decades to improve the utilization of seafood, many interesting facts were revealed about what has happened in this field in Iceland and what significance it has had. the nation's economy. Sigurjón points out that we have now stopped talking about waste and that now the raw material that was previously thrown away returns forty billion ISK per year. These are products such as fish oil, liver, eggs and heads that were previously given little attention but are now returning these huge amounts to the national economy.

The sizes at stake, however, are many times this.

Sigurjón says that the value of what comes out of the sea is about 280 billion ISK, but without the knowledge and skills that Icelanders have acquired, they only got about 150 billion ISK for the catch. And he mentions as an example that previously the salt fish utilization was 44% but is now 58%, in fillet processing it was considered good to have 42% utilization but it is now 50%, and in light salting the utilization was 42% but is now up to 70%.

Sometimes there is talk of the fishing industry as if it is only about shoveling the fish out of the sea and that knowledge and skills are nowhere near there. As these figures show, this is far from the reality.

Knowledge and skills in the handling of the catch are no less important than the fishing itself. But this knowledge and improved utilization of the catch did not come about by itself and it would not have come into being if there were not powerful companies in the fishing industry that have seen the benefit of working on reform and have the capacity to do so.

The Icelandic quota system has contributed to the great interest of fishing companies in getting the most out of the catch they have been authorized to fish and to catch it in the most efficient way and at the right time, which is also important. In this connection, it can be pointed out that Sigurjón Arason mentions that it is not a coincidence that many larger fishing companies stop cod fishing in June and July, then the cod is loose in the flesh and poorer market response than at other times. And he says that people need to be careful not to lose the cod fishery out of control, as he believes has happened the last two summers.

Sigurjón Arason Matís' chief engineer and professor at the University of Iceland

This is something that is inevitable to take into account in the current view of the fisheries management system. But in that view, one must not least look at what the fisheries management system in this country has achieved in recent decades. The huge increase in catch value that has been achieved is no coincidence and would never have been achieved if it had not been for a sensible system that promoted efficiency and effectiveness.

And since the opportunities to increase the value of seafood are still there, it is important that those who make decisions about the future structure of the fishing industry draw logical conclusions from history instead of ignoring this important experience.

Nobody imagined three decades ago that it would be possible to achieve as much success as is actually witnessed in these matters, and today there is no way to predict how much of the opportunities that await in the sea around the country can return to the economy if things are right. .

The only thing that experience has taught us and can be asserted is that by maintaining a sensible fisheries management system and reversing the path of evil that the last government market, it is possible to achieve enormous economic success for the national economy. These are variables that can have a significant impact on the quality of life of all Icelanders within a few years and decades.

For further information Sigurjón Arason, Matís' chief engineer.

A detailed interview was with Sigurjón Arason, chief engineer at Matís, in Morgunblaðið recently. weekend. There, Sigurjón crosses a wide field in the fishing industry. The interview can be found in part here.

"The sea is full of untapped opportunities," said Sigurjón Arason, Matís' chief engineer. He was recently promoted to professor of food engineering at the Faculty of Food and Nutrition at the University of Iceland (UI) and gave an introductory lecture on that occasion last Thursday.

"All my projects have been around the fish and fish industry," said Sigurjón in a conversation with Morgunblaðið. He said that he had done his job in broad collaboration with many companies and is a bridge between the university community and the fishing industry. With advances in professorships, those connections are being made more visible.

Fish have been caught here for centuries. But what has scholarship brought to the fishing industry?

"We are getting about 280 billion for what comes out of the sea. If we did not have all this knowledge and skills, we would be getting about 150 billion for the same catch. We get a 40% value increase due to knowledge. When we were starting our doctoral projects related to fish processing, we had a salt fish utilization of 44%. Now it's about 58%. In wreck processing it was considered good to have 42% utilization, now it is around 50%. In light salting, we are talking about 65-70% utilization instead of 42% utilization here before, "said Sigurjón.

Opportunity instead of waste

There has been a huge revolution in raw materials that were previously called "waste". Sigurjón says that he dropped the concept 15 years ago. Instead of talking about "waste", he saw an opportunity. He said that these opportunities are beginning to bring the economy 30-40 billion in revenue a year. These include products such as fish oil, liver, eggs and heads.

Great technological development

"There has been a very big and fun development around the fishing industry and it has intensified lately," said Sigurjón. He mentioned knowledge companies such as 3X, Skagann, Marel, Trackwell and more. "In the last ten years, there has been a huge increase that has been driven by the need of the industry. Among other things, an AVS research fund was established in the fisheries sector. Research funding from it has been managed very systematically according to the market needs of products and equipment. "

Behind the good price obtained for fresh fish today lies an enormous amount of work to improve transport processes, refrigeration and shelf life.

"Ten years ago, the shelf life of fresh cod was seven days, but now it is 12-14 days. The big companies such as Brim, HB Grandi, HG and Samherji have a great honor there. They have followed us very closely in developing new processes. Then there is a new box of fresh fish that increases the shelf life. "

Increased shelf life makes it possible to export fresh fillets by cargo ship, which costs around one euro less per kilo than by air. There was a significant increase in exports of fresh fillets by ship from 2010 to 2012. In 2012, exports of fresh fillets by ship amounted to 44% of all such exports. Ship exports then returned about ISK 13 billion or 39% of the export value of fresh fillets.

Most of the fresh fish exported is cod. Although fillets are often mentioned, it is primarily cod fillets, the foremost and thickest piece of the fillet, that are exported fresh.

"When we were starting out, the neck piece was about 33% of the wreck, but now it has become 50%. Measurements showed that we could go back to the wreck and get the same texture, "said Sigurjón. He said that in previous years we had tried to shorten the gap between the fish consumer and the producer. With fresh fillets and cod fillets, we would have hit the nail on the head.

A prerequisite for being able to export fresh fish is to cool the catch a lot as soon as it comes on board and maintain the cooling. Also that the fish is properly bled and gutted. Sigurjón said that the large shipping companies had placed great emphasis on good cooling and bleeding.

Cod is king

Sometimes people talk with longing about the big fish dishes factories that Icelanders had abroad. They sawed down fish blocks and sold fish sticks in a grater. Sigurjón said that it had been a low-priced fish that might have returned around ISK 500 per kilo at current value, while fresh cod fillets would have returned ISK 1,800 per kilo. From the rest of the fillet, new products have been developed, such as "baby" fillets, center pieces or strings that yield ISK 800-1,100 per kilo.

"These products next to the saddle have started to yield much more value than the block ever did," said Sigurjón. He said that fishmeal factories could, however, create certain opportunities if, for example, we could produce human food from blue whiting.

"We want cod as king. Then we can take the king's little brother, the blue whiting, which is a white muscle and would be very suitable for a block and a sawn-off pole, "said Sigurjón.

Miracle in the mackerel

"When we started fishing for mackerel in 2007, everything first went into smelting while we were gaining fishing experience with foreigners. They said we could never take this mackerel and process it for human consumption because we caught it at the wrong time of year. Foreigners were not allowed to say that to Icelanders. Then we all went to one category about the utilization of mackerel. The herring processing in Neskaupsstaður, Ísfélag Vestmannaeyja, HB Grandi, Samherji and everyone else joined forces. We turned this around in one winter. In 2008, 90% of the mackerel went into smelting, but in 2009, 90% went for human consumption, "said Sigurjón. The magic was to quickly cool freshly caught mackerel on board the vessels down to -1.5 ° C to -1.8 ° C. Ice crystals begin to form in the flesh of mackerel at -2.2 ° C. The fishing was based on the vessels' cooling capacity and not on their fishing capacity. With this rapid and heavy cooling, the red cat was prevented from eating its way out of the mackerel's stomach and damaging its flesh. The mackerel was also very fat and there was a risk that the muscles would explode and become loose. The cooling prevented the fish from getting into puree.

A similar method has been used for freshly exported cod. It is cooled to -1 ° C on board because the first ice crystals form in the flesh of the cod at -0.9 ° C. Sigurjón said that Icelanders had acquired a great deal of knowledge in these disciplines worldwide.

But where are the next opportunities?

Sigurjón said, for example, that blue whiting can be examined more closely with a view to using it for human consumption. The blue whiting is now being dried and sold to Nigeria. It is very good as a dried fish. According to Sigurjón, there are many other opportunities associated with further processing of pelagic fish. There are also opportunities related to all kinds of technology in collaboration with companies that build machines for the fishing industry and thus export Icelandic technology and knowledge.

There are also great possibilities associated with the utilization of algae and seaweed in the ocean around the country. Certain shellfish species could be examined much better than has been done. Sigurjón mentioned more processing of sea urchins and shellfish. There are also many opportunities to bring a finished product closer to the market.

According to Sigurjón, much remains to be done regarding better handling and utilization of catfish. These include, for example, bleeding the catch correctly to ensure that the blood leaves the fish but does not remain in the muscles. This results in a more expensive and better product than if the fish is badly bleeding.

"The market is not asking for pink cod but for white. We are in competition with cheaper species of white muscle fish such as the Asian fish pangasius. It travels all over Europe and is very cheap. If we want to turn the cod into a pangasius species, we will reduce the price by 50-70% and we do not want that, "said Sigurjón. "Cod should be the king of the white muscle and it should be treated that way, whether on large boats or small ones."

Catching cod at the right time

Sigurjón said that people need to be careful not to lose the cod fishery out of control, as he believes has happened this summer and last summer.

"The fish should be caught at the right time of year. The cod is the worst when it is being taken on the small boats and they bring it ashore uncooled, which I am not at all happy with. We have shown with our science that the cod is poor in June, "said Sigurjón. He pointed out that many larger fishing companies actually stopped cod fishing in June and July and it is no coincidence. Then the cod is loose in the flesh. Fishing it then is like slaughtering the rivers of newborns.

Many opportunities in agriculture

Sigurjón has paid a lot of attention to the fishing industry, but are there equally good opportunities in agriculture?

"There are a lot of untapped opportunities in agriculture. That requires much more research, development and understanding, "said Sigurjón. He mentioned, for example, that although we have come a long way in many areas in the production of agricultural products, Icelanders are sold on foreign cheeses. This is an indication that there are opportunities for further development in this country.

Regarding meat processing, Sigurjón mentioned that there is more to it than frozen lamb. There is not much drying of meat here, but abroad people buy a lot of dried meat, for example lightly smoked and lightly salted and dried pork thighs.

Sigurjón said he was sorry to see both bad meat and bad fish in restaurants here. Either the meat was not allowed to hang long enough or the fish did not go straight through death stiffening. Both meat and fish need to be properly fattened.

"Fish is 800 times more sensitive than lamb thighs and fish must be treated with 800 times more care than thighs, fish must not be thrown away as much as people do. You can throw away the meat as much as you want. It will only get worse with that, "said Sigurjón. He said it was too common to see fish dumped between pots. It does not go well with the fish.

The interview, which was taken by Guðni Einarsson, first appeared in Morgunblaðið, 19 October.

The meeting of designers and farmers is an innovative project of the Iceland Academy of the Arts, in collaboration with Matís, where product designers and farmers are brought together with the aim of developing food products of the highest quality.

The research project was a three-month process that was repeated three times during the period 2008–2011. Ideas from the course were selected for the research project with the aim of delivering to the farmers a mature product that is ready for production at the end of the project.

The research project was based on interdisciplinary collaboration where the design team and the farm work with Matís experts, chefs and Innovit. In the process, a lot of effort is put into creating a strong uniqueness and overall experience for the product.

The products that have been developed in the research part are Rhubarb Caramel Rhubarb (Langamýri á Skeiðum), Sláturtertan for Möðrudalur á Fjöllum, Skyrkonfekt Rjómabúsinn in Erpsstaðir and Rúgbrauðsrúlluterta and rolls for Þórbergssetrið in Hali in Suðursveit. The design directors of the research project were Brynhildur Pálsdóttir and Guðfinna Mjöll Magnúsdóttir. Project manager and responsible person was Sigríður Sigurjónsdóttir, professor of product design.

Sæbýli ehf. at Eyrarbakki received recognition for an outstanding and innovative initiative in the field of science and business. Sæbýli is starting production of sea otters and sea otters for export, utilizing Icelandic ingenuity, hot water and clean sea. The production at Sæbýli is in collaboration with Matís.

Yesterday, two companies from southern Iceland and one school institution received recognition and financial support from the Rotary Movement's prize and support fund in Iceland. The awards were presented at the closing ceremony of the Rotary District Assembly in Iceland, which took place in Selfoss this weekend.

A total of 1.1 million ISK was allocated to these awards and the highest grant was received by Fjölbrautarskóli Suðurlands, 500 thousand ISK, "for an outstanding and innovative initiative in the field of educational and community projects - for the education of residents at Litla Hraun and Sogn - which returns them better citizens to society. "

Furthermore, Sæbýli ehf. at Eyrarbakki recognition "for an outstanding and innovative initiative in the field of science and business. Sæbýli is starting production of sea otters and sea otters for export, using Icelandic ingenuity, hot water and clean sea. ”A financial grant of ISK 300,000 followed.

Then Fengur ehf. in Hveragerði recognition and at the same time 300 thousand ISK in grants "for excellent and innovative enterprise in the field of employment but in addition to other projects Fengur recycles veneer for Icelandic agriculture and uses Icelandic ingenuity, wood waste and ecological energy."

The picture to the right shows when the award was given, but the picture shows Matís' employee, Ragnar Jóhannsson, who received recognition on behalf of Sæbýli ehf.

This article first appeared on http://www.mbl.is/vidskipti/frettir/2013/10/13/verdlaunad_fyrir_framurskarandi_framtak/