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The stock size of Atlantic salmon has decreased significantly in many places within the species' distribution area. There are many indications that the causes can be traced to increased declines in salmon stocks.

In 2008, a multinational research project, Salsea Merge, was launched, with the main goal of finding an answer to the question of why salmon catches at sea have increased. A database on the genetic composition of salmon in hundreds of salmon stocks was developed. Through genetic analysis and comparison with the database, it is now possible to trace salmon that are caught in the sea to their homelands, but such knowledge is the key to examining how the grazing areas in the Atlantic are handled by salmon stocks.

Little has been known about salmon routes in Icelandic waters. Salmon fishing has been banned since 1932 and salmon is not allowed to be landed, despite the fact that salmon are known to be used as by-catch in various fishing gear. Attempts were made to obtain samples from fishing vessels from 2007 and in exploratory fishing, and 32 samples were collected. In 2010, a new research campaign was launched in collaboration with the Directorate of Fisheries in connection with fishing for mackerel in Icelandic waters, and the campaign has now yielded an additional 175 samples.

The aim of the project was to investigate the age composition, growth and origin of salmon caught in the waters off Iceland. Samples have been analyzed from 2007 to 2010, but their 86% was collected from the mackerel fishery in 2010. Most salmon were found in their second year at sea (78%), but the proportion of salmon that had stayed two years or longer turned out to be 17.5%. Several juvenile salmon were also caught in the first year at sea (4.4%). The freshwater age ranged from 1 to 6 years, and salmon with a two-year freshwater stay were the most common (46.2%), while a three-year freshwater stay was also common (25.3%). The average age of freshwater salmon was 2.4 years.

Most of the salmon were caught within the Icelandic fishing jurisdiction. Most of the samples were caught in the east of the country, but there were also samples of salmon caught in the south and west of the country. Most juvenile salmon were caught west of Snæfellsnes. The origin of salmon was analyzed in 150 samples. Of this number, only 8 samples (5%) were of Icelandic origin. The results indicate that important routes and grazing areas for salmon can be found within the Icelandic fishing jurisdiction.

There are many indications that salmon, especially from the southern part of the distribution area from France to the southern part of Norway with the British Isles, use the sea areas around Iceland as grazing areas during part of their life cycle and could be on their way to known salmon grazing areas in East and West Greenland. of Iceland. Salmon of Icelandic origin proved to be an insignificant part of the samples and it was also a short age - and growth data. Salmon in the samples thus showed much faster growth at the juvenile stage than is the case with Icelandic salmon stocks, as Icelandic salmon stay for the most part 3 -5 years in freshwater before going to sea.

The parties in this project are: Veiðimálastofnun, www.veidimal.is, Directorate of Fisheries, www.fiskistofa.is and Matís.
Project sponsor: The Fisheries Project Fund.

For further information, please contact Kristinn Ólafsson at Matís, kristinn.olafsson@matis.is.

From 28.-30. The WEFTA 2011 conference was held in Gothenburg in September. Researchers from Matís presented the results of their research.

West European Fish Technologists Association or WEFTA (www.wefta.org) conferences are a forum where many of Europe's leading scientists in the field of marine research and utilization come together and compare their books. This conference was the 41st in a row.

Five scientists from Matís spoke at the conference

• Margrét Geirsdóttir, Patricia Y. Hamaguchi, Óli Þór Hilmarsson, Irek Klonowzki and Hörður G. Kristinsson. Surimi seafood from byproducts containing omega-3 fatty acids.
• Kolbrún Sveinsdóttir, Rósa Jónsdóttir, Margrét Geirsdóttir and Emilía Martinsdóttir. Innovative consumer-oriented product development of enriched seafood.
• Minh Van Nguyen, Kristín Anna Þórarinsdóttir, Guðjón Þorkelsson, Ágústa Guðmundsdóttir, Sigurjón Arason and Arnljótur Bjarki Bergsson. Effects of the anti-caking agent potassium ferrocyanide (K₄[Fe (CN)₆]) on lipid oxidation of salted cod (Gadus morhua) during salting, storage and rehydration.
• Patricia Y. Hamaguchi, Hólmfríður Sveinsdóttir, Rósa Jónsdóttir and Hörður G. Kristinsson. Comparison of in vitro chemical and cellular based antioxidant assays on bioactive marine peptides.
• Hólmfríður Sveinsdóttir, Jón Óskar Jónsson, Patricia Y. Hamaguchi, Halldór Benediktsson, Hörður G. Kristinsson and Rósa Jónsdóttir. Functional ingredients in brown seaweed, Fucus vesiculosus.

In addition, one poster from Matís was presented

• Hólmfríður Sveinsdóttir, Hugrún Lísa Heimisdóttir, Jónína Jóhannsdóttir, Patricia Y. Hamaguchi, Arnljótur Bjarki Bergsson, Hörður G. Kristinsson and Steinar Svavarsson. Analysis of the bioactivity of fish protein hydrolysates used as feed enrichment for Atlantic cod (Gadus morhua) larvae.

Matís' employee was a co-author in one presentation

• Tómas Hafliðason, Guðrún Ólafsdóttir, Björn Margeirsson and Sigurður Bogason. Simple shelf life prediction models for wireless sensor networks in fish supply chains.

A report has been published from Matís ohf. which is called Undesirable substances in seafood products - results from the Icelandic marine monitoring activities in the year 2010.

The report shows the results of measurements of the amount of undesirable substances, organic and inorganic, in Icelandic seafood in 2010 and is part of a continuous monitoring project funded by the Ministry of Fisheries and Agriculture and has been ongoing since 2003. In 2010, the following substances were measured in marine products. intended for human consumption as well as products for the fishmeal and flour industries: dioxin, dioxin-like PCBs and pointer PCBs, flame retardants (PBDEs), metals and 12 different types of pesticides (insects and plant toxins). A special effort was made in measurements of flame retardants (PBDE) and metals in 2010 and their concentration was generally low in Icelandic seafood. As in previous years of monitoring, a small amount of undesirable substances in Icelandic seafood was generally measured in 2010 compared to the maximums recognized by European countries. Oil and flour made from blue whiting, however, need to be close to or exceed the permissible limits for certain substances.

The data collected year after year in this project is used to build an increasingly accurate database on the state of Icelandic marine products with regard to pollutants. The report is in English and is available on Matís' website (here) so that it is useful to producers, exporters, the government and others in promoting the safety and wholesomeness of Icelandic fish products.

The results of measurements of fishmeal and fish oil for feed preparation confirm the need to closely monitor the levels of undesirable substances, not least persistent organic pollutants such as dioxins, PCBs and pesticides in these products in the spring. The concentration of the persistent substances depends on the nutritional status of the pelagic fish stocks from which the products are processed and reaches its peak during the spawning season. In addition, the levels of dioxins and dioxin-like PCBs as well as individual pesticides stop exceeding the EU's permissible limits. This is especially true for blue whiting products.

The brochure has also recently been published.Valuable facts about Icelandic seafood” where important information from this monitoring project has been compiled in the 10 most valuable fish species that Icelanders catch. The authors of the report are Vordís Baldursdóttir, Natasa Desnica, Þuríður Ragnarsdóttir and Helga Gunnlaugsdóttir. The project manager is Helga Gunnlaugsdóttir.

Do you want to take part in shaping ways to increase the path of local food in the tourism industry?

Conference and seminar at the country hotel Smyrlabjörg in Suðursveit 26.-27. October 2011

How can local food production promote sustainability in tourism?
How should local food be marketed, what requirements should be set?
Is there a measure of sustainability certification that entrepreneurs can work on, what should it be like?

The conference starts on Wednesday 26 October at 9:30 with lectures. A seminar will be held on Thursday 27 October where the following issues will be discussed in focus groups.

• Origin labeling and marketing of regional foods
• Local sustainability, cooperation between individuals, companies and public bodies, certification of sustainability

Working groups submit a report on the current state of affairs and proposals for improvement.

Participation in the conference is free. Participants receive a special offer for accommodation and dinner at Smyrlabjörg. Accommodation with breakfast ISK 5,500 - dinner ISK 2,800. Bus service available from the airport in Hornafjörður to Smyrlabjörg for those arriving by plane (40 min).

The seminar is part of the Food and Sustainable Tourism project, which is one of RANNÍS 'top projects. The project group consists of Matís, Nýsköpunarmiðstöð Íslands, Atvinnuþróunarfélag Suðurlands, Þróunarfélag Austurlands, Samtök sveitarfélag á Vesturlandi, Rannsóknarsetur HÍ á Hornafjörður og Háskóli Íslands (see more about the project below).

Further information about the conference can be found at: www.matis.is and www.nmi.is

Participate in the development of sustainable ways of local food production and tourism!

Registration takes place here: tinna@nmi.is

Draft agenda

Chair of the symposium: Hjalti Þór Vignisson, Mayor of Hornafjörður

Day 1. (9:30-16:00)

Before noon

•  What is sustainability? Regional sustainability in Iceland, what has been done in Iceland and what has it yielded? Can we learn from examples from abroad? What is the current policy of the authorities? Stefán Gíslason, environmental management specialist, Environice.

• Food and sustainable tourism: Sustainability measurements - results of pilot project presented. Dr. Þorvarður Árnason, director, & Johannes T. Welling, project manager, Research Center of the University of Iceland in Hornafjörður

• Regional specialties from a historical, cultural and artistic point of view, product characteristics and design. Lecturer unconfirmed.

• Regional / local labels - the situation today, vision. Laufey Haraldsdóttir, lecturer, Hólar University, Hólar.

• User attitudes / grassroots - short presentations from several parties about their activities and experiences. Erlendur Pálsson from Sólheimar, Laufey Helgadóttir in Smyrlabjörg and Fanney Björg Sveinsdóttir Home Market Store Höfn.  

After noon

• Sustainable future - A vision for Iceland. Presentation of the Converge project. Dr. Kristín Vala Ragnarsdóttir, President of the School of Engineering and Natural Sciences, University of Iceland

• Slow food. A path to sustainable food production? Ari Þorsteinsson, Slow food.

• Sustainability in tourism, Awake. Elías B. Gíslason, Director of the Development Division, Icelandic Tourist Board

• From musculoskeletal system to industry. Perspective on local food and sustainability. Guðmundur Heiðar Gunnarsson, Production Manager, Skinney-Þinganes.

Day 2. (9:30-16:00)

Focus groups discuss the issues of the previous day. More information later.

The Food and Sustainable Tourism project
The Food and Sustainable Tourism project is working to build up local food production in different areas in the West, South and East of Iceland to promote increased sustainability in tourism. The experience from the project will then be used to transfer to other areas in the country. Through an effort to increase innovation and production, systematic efforts will be made to increase the supply and demand for local food within the tourism industry in each area. Emphasis will be placed on the turnover being better passed on to the communities in question, as economic leakage due to food imports into the areas will be reduced. Thus, the economic sustainability of the tourism industry is greatly increased.

The approach looks at new job opportunities in small-scale food production. It is also based on interdisciplinary and dynamic collaboration between interest groups that have already been established in all areas and a team of experts from universities and research institutes. This is done to offset limited access to specialized knowledge in food product development / design in the regions. With this, the social sustainability of the areas is greatly increased, which will further strengthen tourism in the area with new opportunities in the sale of products that give the tourist the opportunity to experience the country and the nation through local food and creative industries.

It is no less important to point out the increased quality of life of the inhabitants of the areas, which now even have limited access to fresh and healthy food. With increased product processing within the regions, environmental sustainability also increases significantly. In this way, all transport routes are greatly shortened, which reduces the food milage of food both in the area as a whole and within tourism. Furthermore, simplification of distribution reduces waste in the process.

Small-scale product production is based on the premise of sustainable development, where limited production is planned in a green way. The value of such production today is based on looking at the consumer as a co-producer. The product is therefore dependent on meeting the consumer's expectations of wholesomeness and good production practices.

The fisheries conference will be held at the Grand Hotel in Reykjavík 13-14. October 2011 and is entitled ,,From opportunities to income generation". Matís is participating as usual, but Sveinn Margeirsson, CEO of Matís, will report on new innovative projects in the fishing industry and their results.

The latest version of the program can be downloaded here. The main innovations from the last Fisheries Conference are the presentation of avant-garde ideas and at the same time the best ideas will receive an award at the conference. There will also be a more successful conference booklet where, among other things, statistical information on the Icelandic fishing industry must be found. The conference will feature 36 presentations and seminars will be as follows:

• Icelandic fisheries
• Market opportunities in Europe
• Advanced in fishing technology
• Market areas of the future
• Product development
• Fisheries and the media
• Opportunities abroad
• The European Union and the Icelandic media
• The ocean cluster in Iceland

At the end, there will be summaries from seminars, panel discussions and presentations of avant-garde ideas and an award ceremony.

Further information can be found on the website of Sjávarútvegsráðstefnan ehf, www.sjavarutvegsradstefnan.is.

Matís will be in charge of courses in internal control and the preparation of a quality manual in food companies from the 17th to the 18th. next October

Internal control - 17.10, at 10:00 - 17:00
Internal control is a systematic method of food companies that aims to ensure the safety, quality and hygiene (wholesomeness) of food. All food companies should have internal controls. Internal controls should be able to show what is being done to ensure that the food produced is safe for consumption. In order to be successful, it is important that all employees take an active part in internal control and have an understanding of its purpose, goals and benefits. 

Preparation of a quality manual - 18.10., At 09:00 - 16:00
A quality manual is one of the conditions that manufacturers must meet in order to obtain a production license for their production. Product and production descriptions, hazard analysis and reactions, sampling plans and housing will be covered.
 
The courses are intended for all those who work in food companies or are interested in such!

The price for each course is ISK 25,000 and will be held in Nýheimar in Höfn in Hornafjörður.

It is pointed out that vocational training funds reimburse the cost of holding courses for individuals and companies up to 75%. See more information about vocational training funds and allocation rules here:

www.starfsafl.is – www.landsmennt.is – www.starfsmennt.is

For further information and registration call 858-5136 and vigfus.th.asbjornsson@matis.is

Free access to information about Icelandic meat. A new meat information website was recently launched at www.kjotbokin.is.

It was Sindri Sigurgeirsson, chairman of the National Association of Sheep Farmers, who formally opened the website when he called Matís' headquarters from Holtavörðuheiði, where he was in a tunnel with other people from Borgfjörður. The webbook was introduced
at an open house by Matís, which is the publisher of the meat book.

Online book replaces the old book The meat book, which is a detailed online book about meat, will initially only contain information about lamb, but other types of meat will follow if the publisher's plans work out. The web magazine is intended to replace the old meat book that was published in 1994. The target group of the book is diverse, but it is certain that the new edition
will come in handy in meat processing, at slaughterhouses, students, farmers and not least meat buyers who want to learn about meat products. Access to the meat book is free and it is not planned to sell access to the web in the future. High-quality photos and varied information The new book includes high-quality photos of the meat, information on meat food and where individual muscles are taken from the carcass, the size and weight of the pieces and all their names. You can print out information sheets for each piece and access to a variety of meat-related ingredients, including protein, fat and carbohydrate content. The numbering system used in foreign marketing of lamb covers all pieces, but it makes communication between meat buyers and sellers easier than before.

Easy to upgrade
According to Óli Þórs Hilmarsson, meat industry master at Matís and one of the authors of the book, it will be easy to add material to the webbook as time goes on. "It will open up various connections through the web in the future. In our neighboring countries, such websites are directly linked to the companies that enter various information about their products, including chemical content and nutritional value, "says Óli Þór.

It is Guðjón Þorkelsson, Óli Þór Hilmarsson and Gunnþórunn Einarsdóttir at Matís who have their way and problems with the making of the book, but the project received support from the Sheep Meat Market Council. The web magazine is actually set up like a traditional book on the Internet, but graphic design was in the hands of Port design, the web was programmed by Einar Birgir Einarsson and photographer Odd Stefán took most of the photographs.

For further information Óli Þór Hilmarsson at Matís.

^{The above article first appeared in Bændablaðið on 15 September.}

Icelandic Food and Nutrition Association (MNÍ) announces MNÍ Food Day on Tuesday 18 October at the Hilton Reykjavík Nordica hotel. Food Day is an annual event that has been held since 1993 and is now being held for the nineteenth time. 

Matís takes a big part in the day, but it should be noted that in addition to the board of directors, many of Matís' employees will give presentations. In addition, Matís' marketing manager is on the food day's preparatory committee. The program of Food Day 2011 can be found here.

MNÍ Food Day 2011 is entitled Health-related foods and target foods. The main content of the day this year is product development, production, research and marketing of health-related foods and targeted foods from Icelandic ingredients. There will be fourteen short presentations that provide insight into the topic. Among other things, Icelandic breakfast cereals, fish oil, protein drinks, fish meat sauces, the use of seaweed in food production, health claims on food and vitamin D supplementation of food will be discussed.

Katrín Júlíusdóttir, Minister of Industry, will chair the conference and chair the meeting Sveinn Margeirsson, CEO of Matís.

At the opening of the conference, Orri Hauksson, CEO of the Confederation of Icelandic Industries, will present Fjöregg MNÍ, an award given for a commendable initiative in the field of food production and human consumption. The grip is designed and built by Gleri in Bergvík and has been donated by the Confederation of Icelandic Industries since 1993. Nominations for Fjöregg MNÍ in 2011 can be found on the MNÍ website, www.mni.is. Further information about the nominations is provided by Borghildur Sigurbergsdóttir, borghildurs (at) gmail.com, mobile 896-1302.

Participation in the conference must be announced on the MNÍ website, www.mni.is, but registration ends at 13:00, Monday 17 October. The general participation fee is ISK 4,500, but students only have to pay ISK 3,000. If registration takes place after October 14, the participation fee will increase by ISK 1,000. Conference materials and light refreshments are included in the price, but the program starts at 12:00 to 18:00 and is published on the MNÍ website, where news of the conference will also be published shortly, as well as a list of those who will present their products and research in this field.

Food Day is open to the public and food and nutrition enthusiasts are encouraged to attend.

For further information, contact Fríða Rún Þórðardóttir, 898-8798, frida@isport.is.