Category: News

The food experience is an integral part of the lives of tourists wherever they go, whether it is the main purpose of the trip or not.

In the Nordic countries, there is a great awakening to the value of local food production and cuisine for both locals and foreign visitors. At the same time, increased emphasis is placed on sustainability in food production and tourism, so that a balance between growth and protection is maintained. In this context, questions arise as to how driving forces such as climate change and consumer behavior shape decisions that promote greater sustainability and innovation in the food production and tourism of the future. A Nordic working group chaired by Iceland in the Nordic Council of Ministers will try to answer these questions.

Icelandic Food Resources under the auspices of the Ministry of Industry and Innovation leads the project in collaboration with the Icelandic Travel Cluster and Matís and enjoys the assistance of Icelandic experts. Nordic participants in the project come from Norway, Denmark, Greenland, the Faroe Islands, Finland, Åland and Sweden.

Now Kairos future company specializing in futures analysis is collecting data for us that will be useful in workshops that will be held both abroad and in Iceland next year.

Sensory assessment, such as quality assessment, and consumer issues are important links in the work carried out in companies that produce and sell consumer goods. The Nordic Sensory Workshop is a Nordic conference held approximately every other year. 

The conference is organized by experts in the field of sensory evaluation and consumer research in the Nordic countries, and also takes turns hosting the conference. It will now be held in Gothenburg on 13 and 14 May 2020, and is managed by RISE (The Swedish Research Institute) with assistance from Nordic partners in Iceland (Matís), Norway (NOFIMA), Denmark (Teknologisk Institut) and Finland (VTT-Technical Research Center of Finland).

The title of the Nordic Sensory Workshop 2020, which will be held in Gothenburg 2020, is "What is the Added Value of Sensory and Consumer Science". It will, among other things, discuss the dissemination of information obtained from sensory evaluation and consumer research. The emphasis will be on scientific results and their usefulness and their dissemination to industry as well as society. Examples of how sensory evaluation and consumer research have been important in research, product development, a sustainable society, education, etc. will be examined. Professionals and scientists who work with sensory evaluation, quality issues and consumer issues in the field of food and other consumer products will have the opportunity to meet and compare their books. The conference is also ideal for strengthening connections and opportunities in the Nordic region.

There will be two speakers from Iceland, but Kolbrún Sveinsdóttir, Matís, will give a lecture at the conference on young people's food awareness and Snorri Hreggviðsson, Margildi, will discuss the value of sensory evaluation in product development.

More information about the conference can be found on the event's registration page, which can be accessed here. For further information, please contact Kolbrún Sveinsdóttir, Matís specialist (kolbrun@matis.is).

Two new articles were published in issue 32/2019 of the International Scientific Journal Icelandic Agricultural Sciences (www.ias.is).

The first article can be accessed here: https://ias.is/wp-content/uploads/2019/12/IAS-2019-6-Bjorn_Gudmundur_Arngrimur_Thorsteinn_61-74.pdf

The article, Precipitation, drainage and loss of nutrients from peatlands in Hvanneyri, is by Björn Þorsteinsson, Guðmund Hrafn Jóhannesson, Arngrím Thorlacius and Þorstein Guðmundsson.

The article deals with the amount of substances in wastewater from fields in Hvanneyri. The main nutrients and fertilizers, nitrogen (N), phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), sodium (Na) and sulfur (S), were measured in the wastewater, as well as precipitation and flow. . Highly soluble ammonium, nitrate, and phosphate were also measured.

The results showed that there was a large difference in both the amount and concentration of substances in the effluent between seasons, as there was much more effluent during the winter months and the concentration of substances was also higher than during the growing season. The total leaching of Ca, Mg, K and Na turned out to be rather large, but the leaching of nitrogen components and phosphorus was smaller than might be expected with reference to the fact that this is fertilized arable land on drained bog.

This is the first study of nutrient loss from arable land in a well-defined body of water where the fate of nutrients in ditch effluent can be properly accounted for. This is therefore a very important contribution to the discussion on the loss of substances in agriculture and possible eutrophication in the drainage of fields.

The second article can be accessed here: http://ias.is/wp-content/uploads/2019/12/IAS-2019-7-TMulloy_ICBarrio_KBjornsdottir_ISJonsdottir_DSHik_-75-85.pdf

The article, Fertilizers equalize the short-term effects of sheep grazing in the highlands of Iceland, is by Tara A. Mulloy, Isabel C. Barrio, Katrín Björnsdóttir, Ingibjörg Svala Jónsdóttir and David S. Hik.

The article describes experiments at Þeistareykir and Auðkúluheiði where the effect of sheep grazing on vegetation cover and vegetation mass of vegetation on sparsely vegetated surfaces, by comparing sharp and ungrazed fields that were either treated with fertilizer or not. The study was repeated in two different habitats (mountain kelp and mel) in two areas, inside and outside the volcanic zone. Sheep grazing did not affect the vegetation cover of a sparsely vegetated surface, but in fertile fields on such land, grazing reduced the biomass of plants (mainly grasses). Grazing pressure can increase significantly in fertile areas and counteracts the accumulation of biomass. When using fertilizer to control soil erosion on pastures, the biomass removed by increased grazing must therefore be taken into account.

There is a lot of discussion about the effects of sheep grazing and grazing management on pastures and soil erosion, but knowledge about the effects of grazing and grazing management is lacking. This study is therefore an important contribution that both increases our knowledge and is a relevant contribution to the discussion on grazing issues.

Editorial

IAS

On Thursday 19 December, there will be a lecture in Matís' premises at Vínlandsleið 12 Reykjavík, on the organization and impact of salmon farming in northern Norway. The lecturer will be Gunnar Davíðsson, who works as a department manager for the county council of Troms county in Norway.

Troms is about half the size of Iceland with about half of the population in this country. Salmon farming is a hugely important industry in the county, with production of 190 thousand tons per year.

A total of 10 juvenile fish farms are operated in Troms and 16 fish farms operate nine slaughterhouses and farms in more than 100 fish farms. The aquaculture companies buy goods and services in the county for about ISK 40 billion a year. Jobs in aquaculture in the county are well distributed in the sparsely populated municipalities of the county, which are 24 today. About 70% goods and services are purchased from companies in Troms and the neighboring county of Nordland. The fire and service around the industry calls for both vocational education and expertise and attracts young people as the wages are good and the activities profitable. Aquaculture has increased attendance in vocational education and university studies related to the industry and also had a positive effect on tourism in the county.

The meeting will review the impact of aquaculture on the economy and development in Troms and try to answer the question of what lessons Icelanders can learn from the experience of the people of Troms county. What is Norway's experience of salmon farming in northern Norway, where conditions are often similar to conditions in the Westfjords and Eastfjords? Can the Norwegian experience help to assess the impact of salmon farming on the economy and human life of fjord settlements in Iceland?

Everyone who is interested in salmon farming as an industry and has a homecoming is encouraged to come and participate in an informative lecture.

The meeting will be held in Matís' hall on the third floor at 15:00 to 16:30. Meeting guests will be offered refreshments during the meeting.

The meeting will be chaired by Gunnar Þórðarson.

The Icelandic Food Market Christmas market will be in Harpa this weekend, Saturday 14 December and Sunday 15 December. Matís, Slow Food Reykjavík, Matarauður Íslands and Matarmarkaður Íslands stand together for a fun children's game at the Christmas market, but children can decorate and have multi-purpose plastic bags with the Krakkar kokka logo, which is an educational project run by Matís, funded by Matarauður Íslands, designed for primary and nursery schools and aims for children to learn through education, play and cooking about food resources and the primary production of their immediate environment, sustainability and responsible consumption, in line with the United Nations Sustainable Development Goals.

All children receive a bag while supplies last, but the bag also contains an educational treasure trove of Icelandic food that has been certified by the Slow Food Association in the Icelandic Taste Ark, which only considers Icelandic food that is unique in this country due to its origins and long production traditions. Children who take part in the orienteering game submit a participation form at the end and after the market, one child will be drawn and the family card in the Zoo will be won, but the card provides free admission for two adults and up to four children in the park and all equipment for a whole year .

Everyone is welcome to Jólamarkað Matarmarkaður Íslands and admission is free, but a number of farmers and other primary producers and producers present and sell their products on the market. 

Further information and a project brochure about the project Kids Chefs can be found at www.matis.is/krakkar-kokka/.

Last week, the Icelandic Ocean Cluster published a book about the future of the blue economy called Behind the outer line of sight and discusses the opportunities of the sea that can be exploited for future generations.

The authors of the publication are Þór Sigfússon and Þórlindur Kjartansson, but many other experts and entrepreneurs also give their opinion on various future issues related to the sea.

Experts believe that there are opportunities for increased fish farming, biotechnology, processing of by-products and growing stocks of new species in Iceland, such as shellfish, utilization of kelp and algae cultivation, while the share of fisheries may decrease in the coming years.

The biggest threats, however, are increased pollution in the sea around Iceland, warming and acidification of the sea and plastic pollution.

See more Behind the outer line of sight.

A team of Icelandic and American scientists has been set up to study antibiotic resistance in Iceland. The country's unique position makes it an ideal venue to study this growing threat to public health. The team's research is intended to create knowledge to maintain a low level of immunity in the country and counteract the development of immunity elsewhere in the world.

The study is based on the "one health" methodology and thus covers humans, animals, food and the environment nationwide, with the aim of increasing our knowledge of how the spread of antibiotic-resistant bacteria. The intention is to cover as many factors as possible by researching E. coli the bacterium found in livestock, the environment, as well as on domestic and imported meat products and compares them with E. coli bacteria detected in human infections.

The research team is composed of interdisciplinary experts who will study the ecology of bacteria and antibiotic resistance as well as its effects on animals, food and humans. The institutions involved in the study are the Department of Pathology and Virology at Landspítali, the University of Iceland Laboratory of Pathology at Keldur, MATÍS (Matvælarannsóknir Íslands), Matvælastofnun; Antibiotic Resistance Action Institute, George Washington University, Washington DC (ARAC) and the Institute of Ecosystems and Society, Northern Arizona University, Arizona (ECOSS).

The special feature that makes Iceland both unique and optimal for such research is geographical isolation, population and how easy it is to monitor the use of antibiotics and antibiotic resistance in both humans and animals. Antibiotic resistance in the country is among the lowest in the world, but that enviable position is now threatened. Growing tourism industry with more than 2 million tourists to a country with a population of 360,000, increased travel by Icelanders to areas with more antibiotic resistance and growing imports of agricultural products such as fresh meat and vegetables.

It is important to understand why the proportion of antibiotic-resistant bacteria in Iceland is among the lowest known in the world today, despite the fact that we use more antibiotics in humans than is done in our neighboring countries. However, we use much less antibiotics in agriculture than is known in most other places. We hope that the knowledge gained from this study will help maintain a low level of immunity in the country. That knowledge could also help counteract the development of immunity in other parts of the world.

The main goal of the research team is to create knowledge that could be used to formulate countermeasures based on evidence-based science.

The research team in Iceland

• Exam. Karl G. Kristinsson, Department of Pathology and Virology at Landspítali and the Faculty of Medicine at H.Í.
• Þórunn Rafnar Þorsteinsdóttir, Experimental Station H.Í. in pathology at Keldur
• Exam. Viggó Marteinsson, MATÍS (Icelandic Food Research)
• Vigdís Tryggvadóttir, Matvælastofnun

Further information

Matís participated in organizing and holding courses on quality, handling and sensory assessment of fish in Kigoma, Tanzania.

The purpose of the course was, among other things, to increase understanding of the importance of good fish handling, but studies have shown that up to 60% catches of small fish (Dagaa) from Lake Tankanyika are lost due to poor handling and processing, which corresponds to up to 35 million US dollars annually.

The course which was held 18-22. November 2019, a total of 18 people were inspected by fisheries inspectors, researchers and a representative of the Tanzanian Ministry of Fisheries. Participants were instructed in handling and value of quality, as well as freshness assessment of fish.

The course was held by the United Nations University (UNU-FTP in Iceland), in collaboration with Matís and locals.

On Saturday 23 November, an award ceremony was held at Askinur 2019, the Icelandic Championship in food crafts, at the Food Festival in Hvanneyri.

Food craftsmanship is about creating products with an emphasis on unique taste, quality and not least image, which industry can not create. The emphasis is on the use of local ingredients, production in small quantities that are often regional. Food craft products are wholesome, without unnecessary additives and products that can be traced back to the source. The hallmark of food craftsmanship is to use the raw materials, manpower and know-how available on site, throughout the entire production chain. In food crafts, the emphasis is on developing traditional products for today's consumers. Food craft products are different from other food products in that almost no additives (E substances) are allowed in them, mechanization is limited and Icelandic raw materials are used as much as possible. At Askin 2019, Matís is collaborating with the West Iceland Strategy, the West Iceland Marketing Agency and the Agricultural University of Iceland. Matarauður Íslands sponsored the competition.

This year's competition included 133 products. Due to the number of registered products in three categories, they were divided into a total of 10 competition categories. Below are the winners:

Baking
Gold	Rye bread	Brauðhúsið ehf
Silver	Rye-oat bread	Brauðhúsið ehf
Berries, fruits and vegetables
Gold	Dried larch mushrooms	Holt og heiðar ehf
Silver	Spruce syrup	Holt og heiðar ehf
Bronze	Sundried tomatoes	Garðyrkjustöðin Laugarmýri
Berries, fruits and vegetables - sour
Gold	Pickled radishes	Bjarteyjarsandur sf
Silver	Kimchi, a crunchy Korean mix	Huxandi Slf
Bronze	Sausage cabbage, one with everything!	Huxandi Slf
Berries, fruits and vegetables - drinks
Gold	Main blueberry tea	Urta Islandica ehf
Silver	Cranberry juice	Íslensk hollusta ehf
Fish and seafood
Gold	Birch-smoked urrði	Food crafts from fram-Skorradalur
Silver	Hot smoked mackerel	Sunshine
Bronze	Lightly smoked cod fillets	Sunshine
Meat and meat products
Gold	Goose choking	Wild game Silla slf.
Silver	Smoked ham	Sauðfjárbúið Ytra-Hólmur
Meat and meat products - raw
Gold	Red wine salami	Tariello ehf
Silver	Nautasnakk	Mýranaut ehf
Bronze	Strawberry snack	Breiðdalsbiti
Dairy products
Gold	Sveitaskyr	Rjómabúið Erpsstaðir
Silver	Búlands Havarti	Biobú ehf.
Bronze	Basil butter	At Ártangi
Innovation
Gold	Bopp	Accident
Gold	Salt talk	Bjargarsteinn Mathús
Bronze	Salted caramel syrup	Urta Islandica ehf
Innovation - drinks
Gold	Glóaldin Kombucha Iceland	Kúbalúbra ehf
Silver	Pickles - Juice from Kimchi	Huxandi Slf
Bronze	Rhubarb wine	And nature

Welcome to the Food Festival in Hvanneyri on Saturday 23 November at 12-16

AGENDA

12:00 - 16:00 FOOD MARKET
- handicrafts and food straight from the farm - restaurant
- Exhibition of competition products in the Icelandic Championship in food crafts
- open house at the Agricultural Museum and Ullarseli

12:00 REKO delivery
12: 30 * What is REKO? - Hlédís Sveinsdóttir tells
13: 00 * Kids cook, presentation of Matís project
13: 30 * Horsemeat - Increased respect -> increased value, Eva Margrét Jónudóttir talks about the quality and opportunities of horsemeat
14:00 Prize giving: ASKURINN - Icelandic Championship in food crafts
15: 00 * Milking their river… Gerald and Katharina sheep cheese producers from Austria tell us about farming methods and sheep cheese making.
15: 30 * It is good to grow the carrot - Vífill Karlsson presents the geographical and economic spectrum of horticulture in Iceland

* Short presentations and presentations

All further information can be found on the festival's page at facebook.

The event is organized by: Matís , Iceland's food resources, West Iceland Marketing Agency, Agricultural University of Iceland and the West Iceland Strategy (Food resources of Western Iceland)