Category: News

Hlynur Guðnason will give a master's lecture in Master's lecture in industrial engineering today, Monday 17 September at 15-17.

The aim of the project was to analyze the raw materials of icefish trawlers that bring supercooled raw materials ashore on the one hand and icefish trawlers that bring traditional raw materials ashore stored on ice and to analyze the effect of these two methods on raw material processing properties. and how to maximize the value of landings.

The project is twofold, in the first part of the project a study was carried out on the effect of cod cooling on fillet utilization and product division in HB Grandi's processing in Vopnafjörður. In the second part, a statistical analysis is performed on data from HB Grandi's processing in Reykjavík in order to answer how to maximize utilization and quality and minimize the shortcomings of the catch that comes ashore.

The main results of the project are that the type of cooling does not seem to have a significant effect on the fillet utilization of redfish and saithe, as it is largely dependent on the weight and carcass of the fish. Likewise, the type of cooling does not seem to have a significant effect on the defect rate, but the defect rate seems to depend mainly on the weight of the raw material and the condition of the machines. There is a significant difference in the proportion of red fillet redfish fillets between vessels as well as the fillet utilization of saithe according to the age of the raw material when it is processed, and utilization can therefore be maximized by processing the fish at that age if that possibility exists.

Department

Industrial Engineering, Mechanical Engineering and Computer Science

Supervisors

Ólafur Pétur Pálsson, Professor at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science at the University of Iceland and Sigurjón Arason, Professor at the Faculty of Food and Nutrition at the University of Iceland and Chief Engineer at Matís.

Examiner

Sveinn Víkingur Árnason, managing director of Vínbúðin

When

17 September 2018 from 15:00 to 17:00

Where

VR-II Living Room 157

More

Everyone is welcome

In the submitted budget proposal for 2019, it is proposed that the financial contributions of the Ministry of Industry and Innovation to Matís Food Research be cut by 12% from the 2018 contribution.

If the proposal is successful, Matís' service agreement with the Ministry of Industry and Innovation will therefore be reduced to ISK 397.9 million in 2019. The service agreement will be used, among other things, to finance research and development projects to meet funding from funds, but according to the 2018 budget of Matís' income. It is common for comparable parties abroad who conduct research and development for the benefit of the business community and society to enjoy at least 35-50% funding in direct contributions from the public sector.

Are you with a company that participates in innovation, research and / or development projects? Companies in the field of innovation and development have the option of tax deductions up to a certain amount of the total cost each year incurred due to research and development projects.

What's more, the total cost of approved projects can be higher if the expertise, services and infrastructure of powerful research companies such as Matís are utilized. This is to meet the needs of those who are taking their first steps in value-added production or services.

More

Good and proven data is a necessary basis for reliable information to ensure informed decisions. Regardless of what decisions are made and how they turn out, data and information are the basis of the debate. It is important that data and information are based on harmonized and standardized methods so that they can be utilized by knowledge.

In the fisheries sector as well as in other sectors, a large amount of data can be found, data that is the basis for many important and successful decisions that affect international relations, society, companies and individuals.

In this context, it was decided to evaluate specific public data on herring fishing, processing and value creation in Norway and Iceland and to try to assess whether data published in the public databases of these countries can answer some comparative questions in a reliable manner.

The conclusion is quite clear: Public catch information is difficult to link to official information on products and value creation in a reliable way. The registration of products in the correct tariff code can have a significant effect, unconfirmed information on overweight can change the comparison significantly, and so on.

It is necessary to make significant improvements to the entire value chain of marine products regarding the registration and publication of data if the possibility exists to make reliable and reasoned decisions based on the best available knowledge at any given time. The same applies to the value chains of other food production in Iceland.

See report on the value chain of herring in Norway and Iceland

Abstract

The purpose of this report is to evaluate general and public data in the seafood value chain with a view to analyzing value creation and attempting to compare different value chains. It was therefore decided to compare the utilization of herring in Norway and Iceland.

The main reason for examining the herring in these countries is that there is also a presentation of data in both countries and that processing takes place in a similar way.

The information in both countries did not prove to be of such a nature that conclusive conclusions could be drawn based on the data available. It is therefore necessary to make various improvements in data collection and publication if the possibility of comparing value chains is to be available in a reliable manner.

Tags: data, information, value chain, herring

English summary

The purpose of this summary is to evaluate how public data from seafood value chains can be used to understand the dynamics of the seafood industry and benchmark different seafood value chains against each other. In order to do so, we have chosen to compare how herring catch is utilized in Norway and Iceland. The reason for choosing this species is good access to public data and the likeliness of production in those two countries. We have analyzed what types of products are made from the available catch and identified the differences between the two countries regarding herring utilization.

Based on the case of Norwegian and Icelandic herring value chains, it is clear that great improvements are needed in order to be able to use public data from seafood value chains to understand the dynamics of the seafood industry and benchmark different seafood value chains against each other .

Tags: Data, benchmark, value chain, herring

The next course at Matís will take place on 11 and 12 October. and the starting point this time is Installation and maintenance of HACCP systems. The course takes place at Matís' premises at Vínlandsleið 12.

Focus group

Employees of food companies and especially those involved in the food safety of the companies

Objectives

To provide those who work in some way with HACCP systems with a deeper understanding of the system's setup and how to maintain it. In addition, increase knowledge of the potential biological, chemical and physical hazards that may be lurking in the food environment and what effects they may have on their safety.

Course content

The prerequisites of the HACCP and how they support the risk analysis of food companies will be reviewed. The main biological, chemical and physical hazards that can affect product safety and how they are related to hazard analysis will also be discussed. The installation of HACCP will be thoroughly reviewed and practical examples of individual aspects of the installation of the system will be considered.

Course results

At the end of the course, participants should have gained an understanding of the structure of HACCP systems and what hazards are most commonly found in food and their environment and how those hazards can be managed.

Arrangements

The course will be in the form of lectures and practical exercises.

The course will be held on 11 and 12 October 2018
in Matís' premises from 9:00 to 16:00 both days

Main elements of the course:

1. Introduction Discusses the development and structure of HACCP systems.
2. Good practice (e. prerequisite program) Review the key aspects of good practice and how they relate to HACCP. Discuss how good practice directly affects the risk analysis of food companies.
3. Dangers in food. The main hazards present in the raw materials and environment of food are discussed, as well as the risks associated with food processing and handling. Discuss how these dangers can be managed.
4. Structure of HACCP. Review the structure of HACCP systems. Thoroughly review each step and how the system is then activated and maintained.
5. Practical training. Emphasis is placed on participants receiving training in the design of HACCP systems. During the course, participants are divided into working groups or imaginary HACCP teams and the groups will work on short projects in connection with the topic discussed. At the end of the course, participants should have a good understanding of the installation of HACCP systems and be able to take an active part in their installation and even lead the work.

Included in the registration fee are all course materials, light refreshments and lunch on both days.

The maximum number of courses is 15 and the minimum participation is 10 people. If the minimum participation is not reached, the course will be canceled and those who have registered will receive a refund. If the course is canceled due to insufficient participation, Matís will send a notice to that effect with at least 48 hours. notice. Absences with a minimum of 48 hours must also be reported. reservation to receive a full refund of the registration fee. 

Most trade union education and retraining funds support participation in courses such as these. Find out from your union.

Barley is grown in Iceland with good results. Progress has been made in the cultivation and the harvest each year is about 9 to 16 thousand tons.

The barley crop is primarily used as fodder. Barley is the type of grain that is best suited for cultivation in northern areas. By cultivating barley in Iceland, it is possible to save money on imports and reduce long-distance transport.

More about barley.

Recently, there has been considerable discussion about the situation of Icelandic farmers, especially sheep farmers, and it was very good, for example. news on RÚV earlier this week. Low product prices and a difficult operating environment mean that many farmers do not make ends meet with the current system in this country.

In this light, it is important to look at what the peasantry itself can do and no less what the Icelandic government can do to ensure that farmers have a better opportunity to conduct their business in a lucrative and sustainable manner. There are various things that can be done that do not have to cost the Icelandic state anything, such as changes in the Icelandic legal and regulatory environment.

Farmers have long called for more liberal rules regarding home slaughter and the processing of valuable products on farms. Domestic slaughter is permitted today, but it is not permitted to sell or distribute products from the animals that have been slaughtered at home. A new concept, micro-slaughter, is home slaughter that is relatively small in scope, but valuable products may be sold and distributed to the public. This will create considerable income opportunities for farmers, not least because tourists who visit Iceland are very interested in buying products directly from farmers. In order for changes in the laws and regulations that allow this to take place, it is very important that a risk assessment is carried out. The consumer should always enjoy the benefit of the doubt, so it is important to get information about the potential dangers involved in allowing micro-slaughter at home on a farm with distribution or sale in mind. In fact, such slaughter is already allowed in Germany, for example, with good results.

Matís has throughout the years supported farmers in farmers' efforts for innovation, and numerous projects have been carried out with financial support from various public funds.

Examples include:

To ensure the quality of the meat:

• Effects of breeding and treatment before and after slaughter on the quality of lamb. In collaboration with LBHÍ; RML and H.Í (and SLU).
• Advice on proper handling from the mountain at the table of consumers to ensure the quality of the meat.

Product development and increased value of mutton:

• Development of raw and fermented sausages from mutton
• Advice for the Sheepmeat Marketing Council
• Product development as part of the innovation of the Nordic bioeconomy
• Approach to the construction of a handicraft slaughterhouse at Seglbúðir

Education and training

The Meat Book - www.kjotbokin.is Matís online education - matis.online/

• Home processing of mutton. The whole package

Seven specific courses:

• Microorganisms in meat
• Slaughter and meat eating
• Sawing, deboning and marinating
• Salting and smoking
• Raw processing and sausage making
• Food packaging labeling and packaging
• Licensing, quality manual, internal control and establishment of companies

Teaching at LBHÍ

• Faculty of Agricultural Sciences - Quality and processing of livestock products
• Farmers' Department - Home processing

To ensure consumer safety

• A study of the levels of polycyclic hydrocarbon compounds (PAHs) in traditional smoked ham

The amount and effect of processing factors on the amount of polycyclic hydrocarbon compounds (PAHs) were studied. The measurement method was changed so that it became more reliable, faster and more efficient. The concentration of benzo [a] pyrene (BaP) and ∑PAH4 in slices of ham was in all cases below the maximum levels in EU Regulation (EU) 835/2011. There was no difference in the concentration of PAHs in ham from meat processing plants and from small producers. The risk of contact with PAHs in ham can be reduced by smoking for a short time, cutting off the surface of the meat before consumption and by filtering the smoke with gauze. The composition of the smoke source and the smoking method had the greatest effect on the variability in the concentration of PAH substances in ham.

The food landscape

Matís is currently working on a project that involves mapping the Icelandic food landscape in a web-based form. This means that a complete list of primary production in Iceland is prepared and will be called Matarlandslagið in Icelandic and EatIceland in English. The register will show the number of primary producers and their distribution around the country graphically on the web and it will be possible to categorize them according to various variables and view further information about each of them. The food landscape web will be up and running soon. 

Designers 'and farmers' dates

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

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

And more

• Hofsós Food Market - http: //www.matis.is/matis/frettir/baendamarkadurinn-a-hofsosi-lau.-28.-juli-kl.-13-16
• Blockchain with Advania - http://www.matis.is/matis/frettir/vidskipti-med-lambakjot-i-blockchain-taekni
• Micro-slaughter at home on a farm - a forum for conversation between Matís and farmers - http://www.matis.is/matis/frettir/getur-ahaettumat-studlad-ad-beinum-vidskiptum-baenda-med-kjot-og-kjotafurdir
• Collaboration with Beint frá býli for advice - http://www.matis.is/matis/frettir/beint-fra-byli-og-matis-undirrita-samstarfssamning
• And there are countless meetings, lectures and the various courses that Matís has offered over the years.

Related material on agricultural projects prepared in collaboration with Matís

• http://www.matis.is/matis/frettir/heimavinnsla-afurda-orslaturhus
• http://www.matis.is/matis/frettir/hvada-mali-skiptir-heimaslatrun-fyrir-baendur
• http://www.matis.is/matis/frettir/getur-ahaettumat-studlad-ad-beinum-vidskiptum-baenda-med-kjot-og-kjotafurdir-1
• http://www.matis.is/matis/frettir/viltu-kaupa-heimaslatrad
• http://www.matis.is/matis/frettir/fra-fjalli-ad-kjotvinnslu
• http://www.matis.is/matis/frettir/getum-vid-nytt-geitastofninn-betur
• http://www.matis.is/matis/frettir/eru-vannytt-taekifaeri-i-hrossakjotinu
• http://www.matis.is/matis/frettir/nytt-verkefni-hja-matis-thang-sem-fodurbaetir-fyrir-mjolkurkyr
• http://www.matis.is/matis/frettir/eru-kjuklingafjadrir-vannytt-audlind
• http://www.matis.is/matis/frettir/studningur-vid-smaframleidendur-hefur-sjaldan-verid-mikilvaegari
• http://www.matis.is/matis/frettir/ahugaverd-frett-um-vin-ur-mjolk
• http://www.matis.is/matis/frettir/virkilega-ahugaverd-radstefna-um-malefni-landbunadar 

Barley is an ancient grain that is suitable for cultivation in northern areas. Barley offers increased sustainability in agriculture and food production. 

Consumers and not least tourists are looking for local products, origins and history. Food manufacturers are looking for uniqueness, products that stand out from the crowd. Barley can serve this purpose. 

More about barley in northern areas.

Matís is working on the project "Sea processing of cod liver oil ". The aim of the project is to examine the feasibility of processing liver in high-quality cod liver oil directly after processing on board.

The advantage of this processing compared to land processing is that the raw material could not be fresher than directly after fishing, as opposed to land processing which more often than not has to work with 3-4 days old raw material. This could also allow freezer and icefish trawlers to get higher prices for the liver. 

The project runs from June to September 2018 and is funded by AVS.

A new article was published in the international scientific journal Icelandic Agricultural Sciences. It states that parasites were confirmed in imported dogs and cats in Iceland in the years 1989 - 2017.

The import ban on dogs was lifted in 1989 and then the import of dogs and cats is allowed if the conditions for health and isolation are met for a certain period. From 1989 until the end of 2017, 3822 dogs and 900 cats were imported to the country.

The animals have come from 67 countries on every continent. A search for parasites revealed one or more species of parasites in 10.6% dogs and 4.2% cats, and pests were found on arrival in the country in 0.2% dogs and 0.2% cats. A total of 18 species of internal parasites and six species of vermin have been found in or on imported pets. It is believed that six of them (nematodes and five species of vermin) have been transmitted to domestic dogs or cats with pets that were still infected when the isolation ended. Two or three of the species seem to have gained a foothold in Iceland, but it is believed that three of them have been eradicated.