A total of 85 European universities in 30 countries are members of the association, but an Icelandic member association was founded by students at the University of Iceland in 2005 (www.BESTreykjavik.com).
The main purpose of BEST is to offer students of the member universities additional education in the form of short courses as well as to give students the opportunity to get to know the culture and languages of other nations.
It should be noted that the students who found out in this course only have to pay for part of the fare to and from the country, but a grant was received from Europe in Youth for all other costs of the course for each participant.
There was a lot of interest in the course, but in total a large number of European university students applied for participation. As the number of participants was limited, only some came to Iceland for this occasion. The number of applications shows that there is a great interest in educated European young people to learn from Icelanders and get to know a country and a nation.
Preliminary study on the processing and marketing of Icelandic crabs / Crab; fishing, processing and marketing. Preliminary study
The project is a preliminary project on experimental fishing and processing of crabs in the Southwest. Experimental fishing resulted in increased knowledge / experience of crab fishing off the coast of Iceland. The crabs that were caught were rock crab, bow crab and crayfish. Work was done on proposals for procedures and quality rules / guidelines for crab fishing in Iceland. Efficacy procedures for the killing of crabs were developed. Products from other processing processes were also introduced, such as whole frozen, boiled and frozen whole, also clustered and frozen or divided, boiled and frozen. Experimental marketing of crabs in Iceland was successful and better than expected at the beginning of the project.
This was a preliminary study on catching and processing of crab in Southwest Iceland. Knowledge and experience on how, where and when to catch crab was gained. The crabs that were caught were Atlantic rock crab, common shore crab and common spider crab. The first recommendations on procedures and quality guidelines for catching crab were issued. Processes for killing crab were adapted from other countries and the products were developed eg frozen whole crab, boiled and frozen whole crab, portioned (cluster) and frozen or portioned, boiled and frozen. The preliminary marketing of the crabs in Iceland was more successful than expected.
Fishing, grading, processing and marketing of mackerel caught by pelagic vessels / Fishing, grading, processing and marketing of mackerel caught by pelagic vessels
In 2005, mackerel catches were first registered in Icelandic jurisdiction, although Icelandic vessels did not start fishing for mackerel systematically until 2007, mackerel fishing increased rapidly, but in 2009 fishing rights for mackerel were first limited. During these years, the catch has gone from 232 tonnes to 121 thousand tonnes. Initially, all the catch went to smelting, but in 2010 Icelanders froze 60% of the catch for human consumption. This report discusses fishing and processing of mackerel, equipment needed for mackerel processing for human consumption, handling of catch, measurements of mackerel caught in Icelandic jurisdiction and the market. In the project, samples were collected and measured in shape, gender and fat content. In the summer, mackerel enter Icelandic jurisdiction and are caught with herring, but both species are caught in trawls. When mackerel is processed for human consumption, it is decapitated and gutted, but in order to do so, in addition to the traditional processing line, so-called suction is needed, which sucks the slag from inside the mackerel. Mackerel also needs a longer freezing time than herring due to its cylindrical shape. The mackerel that enters Icelandic waters is often 35-40 cm long and weighs between 300 and 600 g. The main markets for summer-caught mackerel caught in Iceland are in Eastern Europe, where it continues to be processed into more valuable products.
In the year 2005 Icelanders first caught mackerel in Icelandic fishing grounds, but it was not until 2007 that Icelandic vessels began to catch mackerel by purpose. The fishing of mackerel increased fast but in 2009 the government put a limit on the catching. In these years the catch has increased from 232 tons to 121,000 tons. At first, a meal was made from all the catch, but in 2010 60% of the catch was frozen for human consumption. The subject of this report is the fishing and processing of mackerel, mechanisms that are needed to process the mackerel for human consumption, handling of the catch, measurement of mackerels and markets. For this project samples were collected and geometrician measurements performed by qualified staff. In the summer mackerel can be caught in Icelandic fishing grounds together with herring, it´s caught in pelagic trawl. When mackerel are processed for human consumption it´s headed and gutted, to do that a suck has to be used to suck the guts out. Mackerel also need longer time in the freezing device because of their cylindrical shape. The mackerel caught here are often 35‐40 cm long and 300‐600 g of weight. The main markets for mackerel caught during the summer are in Eastern Europe where it's processed into more valuable products.
A conference on long-term policy-making for the utilization of the ocean's living resources will be held in Bíósal at Hótel Loftleiðir on Friday 25 February.
It starts at 9:00 in the morning and lasts until 16:20. The conference is hosted by the Ministry of Fisheries and Agriculture and the Marine Research Institute and is entitled "Living resources of the sea - long-term policy and catch rules".
A total of 14 speakers will discuss the topic from various perspectives. Among them will be two foreign guests, Steve Murawsky from NOAA in the USA, who will discuss the US experience of formulating a long-term fisheries management policy, and Paul Dengbol from the International Council for the Exploration of the Sea (ICES), who will discuss ICES 'involvement in catching fisheries management rules. North Atlantic.
AGENDA Sentence Mr. Jón Bjarnason, Minister of Fisheries and Agriculture
Steve Murawski On long-term harvesting goals in the US and results of fisheries management in recent years
Kristján Þórarinsson International conventions, utilization policies and precautionary measures in fisheries management
Jóhann Guðmundsson Objectives of fisheries management, Icelandic legislation and government attitudes
Friðrik Már Baldursson Catch rule in cod - 15 years of experience
Daði Már Kristófersson Fisheries and long-term vision
Einar Hjörleifsson Utilization policy and catch rules - from policy to action
Matarhlé
Poul Degnbol Management plans in the ICES advice - development and experiences (Utilization plans and advice International Council for the Exploration of the Sea - Development and Experience)
Björn Ævarr Steinarsson Prerequisites for consulting the Marine Research Institute
Eggert B. Guðmundsson Ecolabelling and the market's demand for sustainable fishing and long-term utilization policy
Sveinn Margeirsson, CEO of Matís Utilization of marine resources
Atli Gíslason Sustainable use of marine resources
Skúli Skúlason Consultative forum for the development of utilization policy
Jóhann Sigurjónsson Utilization of fish stocks - a vision for the future
Sigurgeir Þorgeirsson Summary of conference results and conference closing
Moderators Hrefna Karlsdóttir and Erla Kristinsdóttir
Matís, the Marine Research Institute and Náttúrustofa Vesturlands convene a meeting on food algae to discuss the opportunities and possibilities that can be utilized in Iceland.
The aim of the symposium is to arouse interest and get ideas for actions / projects that promote progress in the utilization of food algae in this country. The seminar is open to everyone, whether it is companies that are processing or interested in food algae, buyers of food algae or an interested public.
Is there a untapped opportunity for value creation in food algae in Iceland? There is an increasing interest in Iceland in the utilization of food algae, but worldwide, trade and their utilization is high and ever-increasing. Algae can be used directly for cooking and from them can also be processed various products that are used in the food industry, agriculture, industry, cosmetics industry, medicine, for the production of bioactive substances and much more. Many species of algae grow off the coast of Iceland and some of them grow to a considerable extent, but their utilization has been limited. With increased knowledge of the processing of substances and food from algae, opportunities are created for small and medium-sized companies that either obtain algae or process products from them. It is important to explore the possibilities for the development of this industry in Iceland with the aim of increasing the diversity of the economy and increasing value creation.
Further information:www.matis.is, www.hafro.is and www.nsv.is Meeting place: Hotel Stykkishólmur Time: Saturday, February 26, 2011, at 13-16Admission free.
Agenda: Algae utilization in Iceland; usable species. Karl Gunnarsson, Marine Research Institute Market for food algae. Auðun Freyr Ingvarsson, Green in Blue Algae as food. Þóra Valsdóttir, Matís Healthy, bioactive substances in food algae. Rósa Jónsdóttir / Hörður Kristinsson, Matís Discussion
Presentations from Íslenskri bláskel, Íslenskri hollusta, Þörungaverksmiðjan, Íslenska Kalkþörungafélagið, Hafkalki, Seaweed Iceland and Gullstein as well as Rúnar Marvinsson, chef at Langaholt, shows how to use algae in cooking.
Chairman of the meeting Róbert A. Stefánsson, Náttúrustofa Vesturlands
Please announce your participation at the e-mail address palmi@nsv.is.
The idea for the episodes came from Gunnþórunn Einarsdóttir at Matís and Brynhildur Pálsdóttir.
The show "Fagur fiskur" won an award at the Edda Festival 2011 as the Culture or Lifestyle Show of the Year. Matís produced the episodes together with Sagafilm. The idea for the episodes ignited Gunnþórunn Einarsdóttir food scientist at Matís and Brynhildur Pálsdóttir product designer. They got Sagafilm, Svein Kjartansson chef, Áslaug Snorradóttir photographer and Hrafnhildur Gunnarsdóttir director in a team to make the idea a reality.
The production of the episodes was supported by AVS research fund in the fisheries sector.
You can access recipes, information and watch the episodes on the website www.fagurfiskur.is, you can also check out the show's Facebook page.
Matvælastofnun will hold an educational meeting on genetically modified food on Tuesday 22 February at 15:00 - 16:00. The meeting will discuss a new regulation on the labeling and traceability of genetically modified food and feed.
It will be discussed which foods and feeds are covered by the regulation, which are the most common GM crops and examples of GM foods will be taken from them.
It will be possible to follow the meeting live and a recording of the meeting can be found on the MAST website under PUBLICATION - EDUCATIONAL MEETINGS.
Lecturer: Helga M. Pálsdóttir, specialist at the Food Administration
The educational meeting will be held in the district office of the institute in Reykjavík at Stórhöfði 23. The entrance to the MAST building is on the north side (Grafarvogsmegin).
Matís' reports in recent years on the results of measurements of the amount of toxic pollutants in Icelandic seafood products show that it is not to be mistaken that our Icelandic seafood is far below the limit values that apply to these substances.
In recent days, there has been a discussion about toxins in seafood, especially in farmed salmon, and there was a news item on the RÚV news service about this substance recently.
The results of research show that the edible part of fish caught in Icelandic waters contains very small amounts of organic pollutants such as dioxins, dioxin-like PCBs and pesticides (insecticides and plant toxins), compared to the limits approved by European countries. Oil and flour made from blue whiting, however, must be close to or exceed the permissible limits for certain substances.
Samples of Icelandic farmed fish have also been taken for analysis of pollutants (see report here). Matís has also been monitoring the content of pollutants in Icelandic seafood for years and publishes an annual report on the results of that monitoring on its website (latest here). In 2010, a booklet was also published in English called "Valuable facts about Icelandic seafood". It contains a summary of monitoring data from 2003-2008 on the main pollutants monitored and the results for 10 species of seafood compared to the maximum values of the European Union (EU) for these substances (this brochure can be accessed by sending an e-mail to matis@matis.is).
It is also worth mentioning that in Norway these issues are closely monitored in seafood and aquaculture products, cf. the following URL: www.nifes.no/
All the above sources and information indicate that the dioxin and PCBs' content is far below the limits set for healthy transatlantic seafood or aquaculture in the Nordic countries.
In recent months, work has been carried out on the refurbishment of facilities and the acquisition and installation of equipment in Matarsmiðjan's premises in Flúðir. An operating license is also being applied for from the Health Inspectorate of the South.
Operations will then begin in March. The idea with Matvælasmiðjan is to help people with ideas for food production with professional help and facilities. It also learns about the basics of food safety, including setting up internal controls and applying for production licenses for its products to licensors. In this way, it is possible to test ideas for production and market a product without spending a lot of money. The workshop is intended for the processing and production of all kinds of food as well as training for small food producers. There will be facilities and equipment:
for drying food
for the production of nasal
for canning and canning (jam making, food pickling, etc.)
wet facilities for handling raw materials (meat, vegetables, etc.)
small experimental kitchen (Boiled products)
cooler and freezer
for packing
for education and seminars
Contact will be made with those who have already shown interest in working on their ideas at Matarsmiðjan in Flúðir to discuss and plan the projects. Everyone who is interested in introducing and taking advantage of the advice and facilities at Flúðir is encouraged to contact Matarsmiðjan Vilberg Tryggvason's employee at 8585133 or send him an e-mail to vilberg.tryggvason@matis.is
Matarsmiðjan á Flúðir is in collaboration with the municipalities in the uplands of Árnessýsla, Matís ohf., Háskólafélag Suðurlands and Atvinnuþróunarfélag Suðurlands.
Future days were incredibly successful and the number of people who attended this year is the largest in the history of this festival.
Well over 2000 are believed to have attended the show at Háskólabíó and there was a lot of traffic around Matís booth as it is extremely well located. A large number of students were interested in knowing more about Matís, and as a result, applications for summer jobs and future jobs have flowed directly into Matís' human resources manager.
Attached are some photos from the Future Days 2011.
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