The National Association of Master Bakers (LABAK) and Matís present the LABAK award-winning bread. The bread is the result of a competition that was held among members earlier this summer and was chosen from 11 submitted breads.
The author of the recipe, Sigurður M. Guðjónsson Bernhöftsbakaríi recently received an award at Matís' premises, where those present had the opportunity to taste the bread and get to know it better.
On that occasion, Jóhannes Felixson, chairman of LABAK, spoke about the origins of the competition, the purpose of which is to promote better hygiene in the diet of Icelanders. He mentioned that there was only one master baker on the jury, but that the emphasis was on getting people of different ages and of both sexes to the judiciary to ensure that the greatest emphasis was placed on taste and texture. The LABAK award-winning bread was the right bread for the whole public, as it was chosen by the public itself.
The Office of the Medical Director of Health took part in setting the requirements that bread had to meet in order to take part in the competition.
The bread was required to meet all the requirements of the Nordic keyhole as well as to be classified as wholemeal bread, which means that at least half of the flour is wholemeal grain that contains all the original nutrients of the grain. Furthermore, it was demanded that at least 20% of the flour be Icelandic barley.
The jury consisted of Ásgeir Þór Tómasson, master baker, Hotel and Food School, Hólmfríður Þorgeirsdóttir, food and nutritionist, Office of the Medical Director of Health, Jóhanna Eyrún Torfadóttir, Public Health Scientist, University of Iceland, Kári Steinn Karlsson, Achievement Athlete, Matinar B. Steinar B.
Sales of the award-winning bread began in bakeries within LABAK on Friday 23 August.
Matís and Landsbankinn have established an innovation competition for business ideas in the food and biotechnology industry that will be based on Icelandic raw materials or ingenuity.
The competition is intended to encourage the development of companies and the development of projects in the food and biotechnology industry with the aim of increasing lasting value creation in the Icelandic economy. The competition is entitled "This is something else" and refers to a discussion about innovations in the economy that often ends in the way that "something else should be done", or the undefined one that many people talk about but do not have a name for. This competition provides an opportunity to present ideas about "something else".
Landsbankinn and Matís join forces with the aim of bringing the ideas to life. Matís works on a variety of projects in the field of food and biotechnology, with an emphasis on innovation, value added and food safety. Landsbankinn has emphasized being a driving force in society and providing support and advice in the field of innovation in the business sector and the education system.
From the signing of a co-operation agreement between Landsbankinn and Matís. From left: Helgi Teitur Helgason, Managing Director of the Individual Division, Sveinn Margeirsson, CEO of Matís and Þorsteinn Stefánsson, branch manager of Landsbankinn in Grafarholt.
Cash prizes and important support
A cash prize will be awarded for the best idea, in addition to which Matís will provide those with the most important technical advice and facilities. The authors of some other excellent business ideas will also have the opportunity to learn more about the development and production processes in the food and biotechnology industry as well as the planning and arrangement of presentations for investors.
Applications have already been advertised and the application deadline is Monday 2 September. All ideas in the field of food and biotechnology that have a role in the market and are based on Icelandic raw materials are eligible for the competition.
Since the establishment of Matís in 2007, a number of students have been in research-related jobs at the company and many of them have chosen to continue working at Matís after graduation. After all, Matís has set its sights on taking good care of its students, and at the company's headquarters, for example, there is a large office space intended for those who conduct research in connection with their studies.
One of the reasons why so many students have come to work at Matís is the good collaboration with the University of Iceland as well as other educational institutions in this country. Research-related studies in collaboration with Matís have also been a springboard for many students into the world of work. Whether they start working indoors or elsewhere after graduation, it is clear that the work at Matís returned well-prepared employees to the labor market.
It is also the case that some of those who continued to work for Matís after graduation or during their postgraduate studies have gained such a good reputation that they have been offered jobs at other companies, more often than not Matís' partners, due to their knowledge and skills. This fact is very gratifying for Matís. Despite the fact that the company always looks after good employees, it is no less important to see them flourish elsewhere, knowing where the foundation was laid.
We at Matís contacted some former students and employees who have a good reputation elsewhere and we asked what stood out, from the time they worked for the company:
Björn Margeirsson Started working for Matís in 2007 and worked here as a doctoral student until 2012. The doctoral project which dealt with cooling fresh fish and was carried out in collaboration with the packaging manufacturer Promens Tempra, Eimskip, Samherji, Brim etc. He currently works as a research director at Promens Tempra. He says that the Doctoral project and his work at Matís have given him a theoretical background and insight into the Icelandic fishing industry. "Which enabled me to develop in my job and open up exciting job opportunities for me at Promens, where I now work as a research director. What stands out from my time at Matís is a pleasing collaboration in my perpetual environment between universities and industry. "
Guðmundur Gunnarsson Started working for IFL / Matís in 2006 and worked as a station manager at Höfn in Hornafjörður. He started working as a production manager at Skinney-Þinganes in Höfn in 2010. "The time I worked at Matís has been a good foundation for my current job." in addition to having set up a Food Workshop in Höfn.
Hólmfríður Sveinsdóttir Worked as a specialist in Matís' biochemistry and biotechnology division in Sauðárkrókur from 2009 - 2013, when she took over as managing director of Iceprotein ehf. At Matís, I gained experience, both as a researcher and as a project manager, which will undoubtedly be useful to me in my work today. What stands out is the great trust I was shown and the great encouragement I received from my superiors at Matís. There I also had the opportunity to work with very skilled experts both inside and outside Matís. All of this strengthened me a lot. "
Kristín Anna Þórarinsdóttir Started working at IFL / Matís while pursuing a master's degree in 1998. After that she worked on research at Matís and then went on to a doctoral program that ended in 2010. Her master's and doctoral projects dealt with the physical properties of salted fish and control of salted fish. Kristín currently works in the field of innovation at Marel. "All education in the field of food production and fisheries, increases the understanding of what people are dealing with through the value chain, from fishing until the product is on the consumer's table. This way we can make good things even better and keep us at the forefront of fishing and processing fish products. At Matís, I acquired skills that have been useful to me here at Marel and I know that this will continue. "
We are happy to be the bridge that connects science and business in an efficient and job-creating way, and can thus offer our students real opportunities for research and influence.
Poorly blooded poorly chilled fish leads to poorer quality of raw materials and products - "It is never possible to turn poor raw materials into a fine product, and we should focus more on quality and value than quantity."
Recently, an interview appeared in Fiskifréttir with Sigurjón Arason, an expert at Matís. There, Sigurjon talks about the handling of catch and says that he recoils when he sees pictures of laden boats where uncooked fish flows up through train hatches and slides out into every nook and cranny on the deck.
The interview that Guðjón Einarsson, at Fiskifréttir took over with Sigurjón, can be found in its entirety below.
Catch management has undergone major changes for the better in Iceland in recent years, and fortunately most people pay more attention to quality than quantity. In this respect, however, the pot is broken, as can be seen in the pictures that you see on the internet of laden boats that come ashore with much more catch than they have the opportunity to complete on board in a decent way. The fish is uncooked and not allowed to bleed even after the capillary has been cut. You are shocked to see this because this kind of catch treatment inevitably affects the value of the products, "says Sigurjón Arason, chief engineer at Matís and professor at the University of Iceland, in a conversation with Fiskifréttir.
Huge sums of money at stake
What should people do when they occasionally encounter such a large fishery? "People must have to base their catch on how much catch can be handled on board and not according to the boat's fishing capacity. In a good fishery, it is possible to reduce the number of lines and even go out twice according to the catch, if necessary. The discussion on fishing should not be about catching as much as possible, as was previously the case, but should make the most of the limited catch that is allowed to be caught. The quality is based on the fish being bled as soon as it is caught and allowed to bleed in the flowing sea and then cooled down. This is a key factor in maximizing the value of the raw material.
And there is a huge amount of money at stake. For example, good cod fillets are sold for ISK 1,500-2,000 per kilo, but the condition is that the raw material is first class. Poorer raw materials end up in a block and for a kilo of it you only get 500-800 ISK. The same is true of the value of the heads. Black head of badly bloodied fish is sold in Nigeria at 50% lower price than yellow, beautiful head, for example. The value of the product is always ultimately reflected in the raw material treatment. " Pricing does not reflect quality
But is it not a matter for consideration that there should not be a greater price difference than is actually evident in good fish and unfortunately good in the Icelandic fish markets? "Yes, it is certainly a concern because it does not contribute to improved raw material quality. It seems that the shortage of fish and the fact that there is more demand than supply in the fish markets means that the pricing is not based sufficiently on quality. Those who take good care of their fish do not get the reward they deserve. Admittedly, I know that some producers only buy fish from certain fish markets or certain boats that they know well. "
The biggest opportunity
"My words must not be understood at all so that here is a catch reading in a lot of unread. Fortunately, there has been tremendous progress in this area in recent years and in many places the raw material treatment is exemplary. But it can be done much better. I have the feeling that improved catch management is one of our biggest opportunities in the fisheries sector. That opportunity is worth billions.
One thing is for sure: it is never possible to turn a poor raw material into a fine product and we should focus more on quality and value than quantity, "said Sigurjón Arason.
On occasion, the project shall be informed Safe foods, which was part of the IPA program, is important to further ensure food security and protect Icelandic consumers regardless of EU accession. The project enables the Icelandic authorities, Matvælastofnun (MAST) and the municipal health inspectorate (HES) to better enforce regulations on food safety and consumer protection, which have already been implemented in Iceland through the EEA agreement.
According to a regulation, at least 190 pesticides are required to be measured in food and a capacity to measure at least 300 pesticides is required.
Today, only 63 pesticides are measured, so it is not known whether other pesticides are present in food in this country.
Samples of natural toxins such as fungal toxins and samples for measuring toxins in shellfish need to be analyzed abroad today.
In 2011, 8 of the 276 control samples for pesticides were measured above the permitted limit, while in 2012, 3 of the 275 control samples were measured above the permitted limit. So far this year, 5 of the 140 control samples have contained pesticides above the permitted levels.
The most recent example is that on 6 August 2013, imported spinach was recalled from the consumer market due to a pesticide identified in the product that is not allowed to be used in vegetable cultivation in Europe.
Background
Iceland has had an exemption for the analysis of fewer pesticides in food samples, which is required by EEA rules, while improvements are being made to chemical analyzes. The preconditions for this exemption and the necessary improvements will be eliminated if the implementation of the project "Safe food" does not take place, which also covers more contaminants and constituents in food. As things stand today and if the Icelandic government is unable to respond, food security in Iceland is at risk rather than working towards the necessary improvements in accordance with existing plans and commitments.
Consumers must be able to ensure that food in Iceland does not threaten their health, and the above task is part of ensuring this. Therefore, this project is primarily related to the implementation of current regulations aimed at improving food safety in Iceland.
It is essential for consumers to be able to trust that the food they buy and consume does not threaten their health. The key goal of this project is to further increase food security in Iceland and protect consumers by ensuring the wholesomeness of food on the Icelandic market. The project is therefore urgent for Iceland to be able to meet all the obligations we have undertaken by adopting and implementing food legislation in the EEA.
Short response times are key to food security threats. Iceland is geographically isolated and it is therefore necessary to ensure that the necessary research and security services are always available in the country. To this end, MAST has entered into a safety and priority service agreement with Matís on food safety. Matís is an official laboratory that is responsible for diagnosing the main pathogens and contaminants in food that are likely to be found in Iceland, but the company also provides advice on sampling, analysis of food samples and participates in risk assessments of food safety.
The project Safe foods was launched to work on the development of the necessary equipment to detect pesticides, contaminants and other substances that can be found in food. Research staff and regulators should also be trained in the use of equipment, legislation, sampling and quality issues related to food control and food research. These are tasks that are in fact part of current legislation, which requires sampling and analysis, as well as the necessary training for inspectors, and inspections are based on risk assessment and recorded procedures.
The project was originally intended to be funded through an IPA grant, but given that this grant is unlikely to be received, it is necessary for the Icelandic government to fund the project and even work on its solution with the involvement of foreign partners MAST and Matís, who are willing to to contribute.
Further information is provided by Ingibjörg Jónsdóttir at Matvælastofnun and Hrönn Ólína Jörundsdóttir at Matís.
The growth of aquaculture in Iceland has been slower than one might expect Icelanders to play the same role in food production from fish products as they have done so far. Arnljótur Bjarki Bergsson, division manager at Matís, believes that further research and development work is needed to strengthen aquaculture in Iceland.
According to forecasts in recent years, the demand for fish products and seafood will increase significantly, but it is clear that fishing for wild fish will not meet that demand if things go as planned. Therefore, there are hopes for aquaculture and that farmed fish will meet increased demand.
"Aquaculture has grown rapidly worldwide, but Icelandic aquaculture has not been the same," says Arnljótur Bjarki Bergsson, Director of Processing, Value Added and Farming at Matís. He says that Icelanders have earned less than 2% of the world's catch of fish, but Icelanders only grow about 0.01% of the world's total aquaculture production. "If Icelanders want to play the same role in food production from fish products here as they have so far, it is clear that a lot of work is being done," says Arnljótur, adding that Icelanders have hoped for much more powerful aquaculture in Iceland than has been the case. "Whether the focus is on food security in the Arctic or the safety of the food produced here and sold around the world, it is obvious that Icelandic aquaculture must grow. Therefore, research in the field of aquaculture and its development in this country must be carefully considered. Arctic charr that has so far supported aquaculture in Iceland is a small species in a global context, "says Arnljótur.
Long live the first model
Arnljótur says that when building a fire, there are many things to consider and it is important to apply high-quality professional work methods at all stages of the farming process. "Many factors, including the fitness of fish, depend on their genotype. There are indications that the development of the first stages of farming can yield benefits in the later stages, and therefore the first type of farming must be carefully considered, as the perfection of fish can be seen early in life. In order to maximize the profitability of aquaculture, the vigor of the fish must be carefully considered and efficiency must be considered, especially in feed preparation and feeding. "
Exponential growth not default
"It was a time when forecasts for aquaculture in the future seemed to be based on exponential growth, but now the forecasts of the National Association of Aquaculture Centers are based on a more conservative assessment, i.e. forecast, high forecast and low forecast. Although Icelanders do not expect two hundred times more aquaculture production by 2030, it is clear that there are opportunities for increased aquaculture in Iceland. Farming of exotic species can be a source of income for society, especially since centuries-old species produce products that are sold at high prices, such as sea urchins or Senegalese flora. Similarly, quality salmon can create currency, although our victory is hardly won over quantity, quality can yield value. The entry of new parties into Icelandic aquaculture, such as Fjarðarlax, Arnarlax and Stolt Sea Farm, promises that Icelanders can gain a foothold in the fish farming sold in well-paying markets. "
In Arnljót's opinion, new and great victories can hardly be achieved in aquaculture without strong research and development work. The same applies to both fire and fishing, the more important thing is to get the highest price for everything that is produced, rather than putting too much effort into quantity. It is important to keep this in mind as it looks like the scope of aquaculture in the Westfjords will sooner or later equalize the scope of Westfjords fishing for wild fish.[1] "By providing funds for research and development, it is possible to work systematically to adapt aquaculture to Icelandic conditions, which are not entirely comparable to the farming conditions of our competing countries."
Research and development are key
People are constantly looking for better solutions and turn to rocks, large and small, both domestically and abroad, to increase, improve and improve aquaculture. We have many examples of research and development work that has appeared, for example, as results in Matís reports as well as peer-reviewed academic articles, and are used in teaching aquaculture at Hólar University, and have been implemented in the work of the Marine Research Institute. The results of such research have, however, not least benefited aquaculture companies and led to rationalization and added value in their operations. Recent examples of this type of work can be found, for example, in a specific indication of where further research is needed regarding the fatty acid composition of feed for fatty fish.[2] SINTEF and others' analysis of the possible development of Nordic aquaculture by 2030 can also be mentioned.[3]
From the report of Trond Rosten et al. Perspectives for sustainable development of Nordic aquaculture. [4] Matís was one of the participants in the PABAN project. The picture shows important areas for the growth of Nordic aquaculture.
Interview with Pál Gunnar Pálsson, who has followed the development of Icelandic consumer products from fish. But few such products are on offer and even fewer in exports. Why have Icelanders almost exclusively established themselves as raw material producers?
In connection with the Brussels Fisheries Exhibition every year, awards are given for innovations in various categories of seafood such as retail products, products for commercial kitchens and restaurants, convenience products, innovations in retail packaging, originality and for a solid product line. Winning an award at this exhibition is considered a desirable recognition, which attracts considerable attention and facilitates subsequent marketing. Páll Gunnar Pálsson at Matís has been following this competition for many years. He says he does not mention having seen an Icelandic company located in Iceland nominated for an award, and in light of that one can wonder why we did not rank among the best in innovation and product development.
"In Iceland, there is actually relatively little processing of products that can be called" value added products ", we have for some reason stuck in raw material processing for foreign large buyers, who use our raw materials to produce desirable consumer products where the origin of the fish is no longer visible," says Páll Gunnar.
"Some people claim that Icelandic seafood is the best in the world and sells itself more or less themselves, but we who have worked in the business know that this is not the case. There are large groups of people who put a lot of effort, from fishing to the market, to ensure that buyers and later consumers get first-class products on their plate. Behind our success in selling and marketing Icelandic fish is tireless work, research and product development. We have achieved enormous success in the handling of catch and processing of raw materials, where the main emphasis is on quality, efficiency and utilization. The technologicalization of fishing and processing is unique and, as a result, one may ask why there are no Icelandic brands in the consumer goods market or why we are not producing consumer goods to a greater extent in this country than is actually the case. "
Icelandic fish sold under foreign brands
But despite the fact that few consumer products are in production in this country at the moment, there was a considerable amount of production of retail packaging here in previous years. Páll Gunnar says that most of it, however, was poorly processed products, usually almost only pure fish, in fillets or pieces. "Unfortunately, the situation is that most of this packaging has left the country and the fish is mostly packed in larger units as raw materials in factories abroad or for large users such as canteens and restaurants. Undoubtedly, there is reason to believe that with this we are maximizing the profitability of the fishing industry, and it may be more cost-effective to leave factories abroad for assembly and packaging where the origin of the raw material disappears. "
Why have Icelanders not mastered the production of valuable consumer goods for the domestic and foreign markets? Is there no interest in Icelandic raw materials, are we too far from the markets or have we fallen asleep at the price and as a result suffered from considerable value creation?
The problem is neither distance nor customs
"It is often mentioned that we are too far from our main markets, but it now hardly stands up to scrutiny when companies from SA-Asia and America can be seen winning prizes in connection with the exhibitions. One argument for our poverty in the processing of marine products is that when composite products are processed in this country, we end up in customs and as a result do not face price competition. Almost all Asian and American countries have better agreements than Iceland with the European Union, but if that is the case then you really need to spit in your palms and avoid being cleared out of European markets, "says Páll Gunnar and adds:" In those three During the decades I have worked in the Icelandic fisheries sector, I have been involved in many projects related to the processing of consumer products for foreign markets, many of these projects were extremely successful and we often managed to build strong and good relationships with buyers. We managed to meet the market's strict requirements for quality, but what turned out to be more difficult was to ensure the right quantity at the right time as the fishing pattern did not always match the needs of the market, but it always started in the end. "
"The biggest enemy in this effort to produce consumer goods turned out to be price and exchange rate developments. When it comes to producing consumer goods that should be on store shelves at the right time and at the same price for the long term, long-term contracts need to be made. Prices in stores abroad are not changed unless this is taken into account and it is impossible to export Icelandic exchange rate fluctuations. Buyers can understand that it is difficult to always have the right species in the right quantity at the right time, because raw materials from wild fish stocks are being obtained here, but when it comes to requests for price changes due to changes in the Icelandic króna, we do not meet the same understanding. “
The graph above shows the price of loose frozen cod fillets in 1 kg. packaging at a large company in Germany, but the sales price of this product has not changed since January 2009 to the present day and costs 16.95 € / kg, but based on Icelandic krónur, the price has fluctuated by tens of percent. So it is obvious that production in this country at such a variable return price is not simple.
Icelandic raw materials have an advantage
Is it then possible to conclude that the currency is our accelerator? "There is a lot to think about when drawing big conclusions and not everyone agrees that the currency is our main enemy in this matter, as the Icelandic króna is certainly not the only one responsible for the fact that Icelandic seafood is not seen among them. the best when it comes to product development and innovation for the consumer product market. But instead of being ashamed of why we do not have products and companies among the best in the consumer goods market, it would be better to ask what we need to do to get there. And we also wonder if it is interesting and economical to produce products that are considerably more valuable than what we are doing today. Certainly it is not done without additional costs, because with added value you have to add costs, investment, additional raw materials, wages, etc., but it is also needed in the factories abroad, so why not here, where the fresh raw material is available. "
But is this expedition worth anything, is the uniqueness of Icelandic seafood real? "Having access to fresh raw materials should be able to create a considerable advantage over those who have to rely on frozen raw materials of varying quality, a connection to the source and the positive aspects that Iceland has to offer should not be damaged either."
Icelandic products have made their mark on foreign markets
Páll Gunnar says that the increase in value takes place as the share of fish in the final product decreases and the convenience of the consumer increases. He says that value creation will be not least when it comes to jobs in production, product development and marketing. "It is a great pity that we have not been able to maintain and further develop the small package processing that was started in this country in the eighties of the last century. Millions of units of consumer packaging were being produced for some of Europe's most well-known brands. "
"In recent years and decades, we Icelanders have invested heavily in a variety of research on the handling and primary processing of marine products, but we have invested very little if any in research on foreign consumer products, we need to know the expectations of consumers who eventually eat our fish. we pursue strong product development and innovation. We can not continually improve utilization or increase productivity and the quantity we are so fond of watching will not become much more, it needs to increase the path of processing and knowledge of the needs and expectations of consumers. There is a lot of talk about the food country Iceland and there are probably many opportunities ahead of us in that field, but how are we going to make that vision come true? "
It will not be enough to just look at what we can do to produce more, we must invest in knowledge, product development and marketing and last but not least to ensure Icelandic products access to foreign markets, the distance from crowded consumer markets alone is quite a big enough threshold even though we are not building more and bigger ones.
Did you know that water spray can harbor Legionella bacteria, which are responsible for causing Mumps? This is uncommon in Iceland, however, as Matís has now begun measurements for Legionella bacterial infections.
In the field of Measurement and Dissemination, new measurements of Legionella bacteria in water have begun. The bacterium is transmitted by a very fine suspension from water pipes or water tanks into people's lungs and can cause serious diseases such as Hermann's disease. Cases of airborne vaporization are known from steam and humidity sources in vegetable tables in supermarkets or from hot tubs, but infections most often occur in warmer climates where cooling towers and air conditioning are widespread. In Iceland, one to ten cases of Legionella infection per year have been diagnosed, either of domestic origin or after staying in hotels abroad, but by law Legionella infection is a notifiable disease to the Directorate of Health and if infection is suspected, the risk of infection and origin must be investigated by sampling.
In Iceland, there is a generally low risk of the bacterium spreading, as there is little accumulation of water in tanks. Where this happens, however, it is important to take care of hygiene and clean the tanks regularly.
A new regulation on grayling called for new markets and processing methods that have been quite profitable and job-creating. Utilization has also improved significantly, but in Iceland only roe was used, which amounts to about 30% of the total weight of the fish.
In 2010, the Ministry of Fisheries and Agriculture issued Regulation No. 1083/2010, which obliged fishermen to bring all grayling catch ashore after 2011. But until then, only the roe had been caught and the rest thrown into the sea. Before the law came into force, it was clear that there was no large market in Iceland for grayling. But with the great entrepreneurial initiative of recent years, it had been possible to build a market for grayling in China, where the National Association of Small Boat Owners and the export company Triton played a key role.
The price of grayling is rising
To improve knowledge of this underutilized species, Fiskvinnslan Oddi in Patreksfjörður and Matís applied for a grant from the AVS Fisheries Research Fund for the project "Improved utilization of grayling products". In the project, samples were taken from fishing areas from Skjálfandi and west and south from all the way to Faxaflói. This gave a comparison of grayling from different fishing areas as well as information on chemical and nutrient content as well as information on contaminants such as heavy metals. This is the basic information to sell your product and find a new and exciting market. Research was conducted at Matís laboratories at Vínlandsleið in Reykjavík.
China is a good market for grayling, as it is transported there by whale and all, but in that context it should be noted that the eggs are about 30% by weight of grayling and the whale with head and tail about 55% and of that the fillets are only 14% of its total weight. However, gutting for the Chinese market is different from traditional gutting and requires more complex handling and better working conditions than are generally the case in small fishing boats. Fishing and processing for the Chinese market have yielded value and new opportunities are created in many coastal settlements for production and export, in addition to which changed methods of gutting call for processing in a country that has been job-creating. It is admirable how well fishermen have responded to these changes by shifting their working methods to decades and adapting to the changes. Prices for grayling have been rising and are a good boon for grayling fishermen and create value in coastal areas.
Do not meet demand
Since 1989, the National Association of Small Boat Owners has collaborated with interested exporters, processors and, last but not least, Matís in developing processing methods and exploring markets for grayling products. Grásleppukarlar has followed on the sidelines with a positive attitude, including payment to the LS development and marketing fund that was used for these matters. The soil for change was therefore fertile and the harvest was plentiful, as can be seen in the current season with a 300 million increase in catch value from grayling fishing, which is mainly explained by the export of salted grayling roe. The export value in 2012 amounted to just over 2.3 billion, and it can therefore be assumed that the grayling will return more than 2.6 billion to the national economy in 2013. Market conditions are good and the outlook is good as it is still not possible to meet Chinese market demand.
In food production, pesticides are often used, which are supposed to promote a better harvest and prevent damage caused by weeds, fungi and pests. Regulations are supposed to protect consumers from consuming these substances, but despite this, 22 children are now selected after consuming contaminated food.
Recently, sad news came from India. But in that country, 22 children had died after eating school meals. In India, it is estimated that about 120 million children are malnourished, but efforts have been made to counteract this with a food campaign called the "India Mid-Day Meal program". It is intended to ensure that children across the country receive at least one hot meal a day in the country's schools.
The diet plan has long roots, but it began in 1925. In general, the project has been a great pleasure, but in many cases it is the only hot meal of the day and is even the only thing they are allowed to eat every day. The quality of the food, however, varies from region to region. In the poorer parts of the country, the food and living conditions around the food are often lacking. Hygiene is often lacking and storage conditions are poor, which causes insects to make their home in the food supply. There is little or no control by the government over the food on offer. After all, there have been serious cases of food poisoning in the country's schools, which have most often been attributed to uncleanliness.
Contaminated frying oil
There are now 22 children in the selection after eating a meal at a school in Bihar province and 28 children are seriously ill. The meal, which consisted of rice, potatoes and soybeans, is believed to contain monocrotophos insecticides, which are generally dangerous to humans and especially children and can cause serious illness or even death, even if consumed in small amounts. An investigation into the incident has revealed that the poison entered the food with frying oil, which was used for cooking. The oil had been stored in bottles that previously contained insecticides.
Pesticides such as this particular insecticide are substances used in the cultivation and storage of foods such as fruits, vegetables and cereals, to reduce or prevent damage caused by weeds, fungi and pests. Pesticides are usually divided into four categories according to their use, ie. insecticides, herbicides, fungicides and stimulants (control plant growth). Certain rules apply to the use of pesticides during the growing season, eg how long it takes from use until harvest. In addition, certain rules apply to which pesticide residues (ie residues of pesticides or their metabolites, degradation or imaging substances) may be measured in different foods and in what quantities. Proper use of pesticides in the production and storage of food should ensure that little or no residue is found in ready-to-eat foods.
Matís screens for pesticides
In Iceland, we comply with EU regulations on the maximum permitted residues in food. Strict rules also apply to the use of such substances and many substances that were previously used are now banned, including the substance monocrotophos, which caused the illness and death of Indian children. Here in Iceland, fruit and vegetables are screened for pesticides, Matís takes care of that for the Icelandic Food Administration (MAST), which is an official supervisory body. Today, Matís scans for 63 pesticides in domestic and imported fruit and vegetables, if pesticides are detected above the permitted maximum, a certain process is initiated, which always leads to increased control and can lead to recall.
At the moment, a project is underway at Matís called "Safe Foods" which aims to build up our equipment to be able to increase research and follow-up with foods that are in production and sale in this country. But one of Matís' statutory roles is to improve food security in Iceland, which is the basis of all food production. Food quantity and food security are useless if the food to be consumed is not safe.
Let's reduce the risk - clean the fruit
Despite the fact that there are few examples of dangerous food additives on the market in Iceland, everyone should dedicate themselves to cleaning fruit and vegetables well before use, in addition to which it can be good to rinse well with dry products such as rice. In this way, we reduce the likelihood of consuming unhealthy additives, which can be avoided completely late as they also ensure that we get a fresh product that grows fast enough to meet demand.
