The last farmers' market in Hofsós will take place next. Sunday, September 30, but in total there have been four markets this summer. The market takes place in Pakkhúsið from 12-15.
About the Hofsós farmers' market
The aim is to make the area's primary production accessible to locals and at the same time to promote tourists' access to the cultural history and traditions of the area, of which food culture and crafts are an important part. The market focuses on traditional Skagafjörður products. The market is a venue where unpackaged trade in local products takes place, with an emphasis on environmentally friendly and sustainable methods, all in line with the UN's global goals for the sustainability of communities as well as the emphasis on Slow Food.
There will be a variety of delicacies offered directly from the farm; Lamb meat of newly slaughtered, beef, goat meat, smoked meat, minced meat, vegetables, summer flowers, cut roses, sigin fish, dried fish, shark, corn hen eggs, duck eggs, chicken eggs, honey, ointments, creams and more.
In addition, visitors will get a taste of how the blockchain can ensure secure information from farmers to consumers.
The project is a pilot project on behalf of Matís, in collaboration with farmers and producers in Skagafjörður and the National Museum of Iceland, but the Warehouse belongs to the National Museum's Museum.
Further information about Bændamarkaður Hofsós and opening hours is available on the market's Facebook page ( Hofsós Farmers' Market ) and on Matís' Facebook page ( MatisIceland ).
There is a need for careful work in the development of the economy. Although Icelanders have succeeded in making great value from the renewable resources of the sea, some of them better than others, this is no guarantee for Icelanders to excel in this field permanently. There were clear signs of this last year. It is therefore important to increase progress with research and development in connection with the fisheries sector rather than pulling ashore.
Icelanders caught more from the sea in 2017, despite a long strike by fishermen, than they did in 2016. In 2017, the volume of exported seafood amounted to 52% of the total landed catch, the year before the corresponding proportion was 54%. 2016 was probably the best year for the Icelandic fisheries sector in terms of value creation in exports for each kg landed. In 2016, 1.3 XDR export value was obtained for each kg landed. In 2017, seafood exports returned 1.13 XDR per kg of landed catch, a decrease of 13%. A similar development could be seen in 17% reduction catch value in Icelandic krónur between 2016 and 2017. We caught about a quarter more pelagic species in 2017 than in 2016, but the catch value of pelagic species was lower in Icelandic krónur in 2017 than 2016. Cod catch was 5% lower in 2017 than 2016, cod catch value decreased by 16% between years.
Export value, utilization and total catch
Last fall was pointed out the fact that since 2010, volatility has been more characteristic of value creation in the fisheries sector in Iceland than an increase that could be seen in a more decisive way since its establishment. AVS Fisheries Research Fund, 2003, and Technology Development Fund Science and Technology Policy Council, 2004, until 2010 as can be seen in the picture above. The support of these key funds for innovation projects has contributed to the development of the value chain of Icelandic seafood, and new methods and solutions based on knowledge have been introduced into the day-to-day operations of fisheries companies. Market conditions and catch composition also have a major impact on value formation in fishing and processing of seafood.
Companies that fish, process, transport and sell fish products as well as companies that service the above companies, among other things through equipment development, have in collaboration with Matís worked with the support of the AVS Fund, the Fisheries Project Fund and / or the Technology Development Fund on projects that have contributed to added value.
FAO Fish Price Index and export value kg in catch in XDR
Compared with the Food Price Index of the Food and Agriculture Organization of the United Nations (e. FAO Fish Price Index) there are indications of a difference between the development of value creation in the Icelandic fisheries sector and the development of fish prices according to Art. FAO and for further clarification, a line is also drawn below which shows the development of the export value of the Faroese fisheries based on landed catch.
Landings and export value in XDR per kg of landings
If we look at the volume of catch and the export value in SDR (XDR), it is clear that large catch is not a check for high value for each kg landed. It can also be seen that since the aim is to increase the value of seafood by utilizing research and development with the establishment of the AVS Fisheries Research Fund in 2003 and the Technology Development Fund in 2004, rather than striving to increase the amount of seafood, more export value per kg which is extracted from the sea.
In 2011, the highest budget allocation was granted by the ACP budget. In the same year, cuts began in funding for food research at constant prices from the state budget. In the current year's budget, AVS's budget is less than 44% of the highest, in 2011. The budget proposal for next year (2019) proposes 12% cuts in food research funding (basis of the Ministry of Industry and Innovation's service agreement with Matís), a 9% reduction in contributions from the Treasury to AVS, a fisheries research fund and a 55% reduction in the total expenses of the Fisheries Project Fund. Í news on the Fiskifréttir website said about the reduction in the income of the Fisheries Project Fund that the Marine Research Institute planned a 340 million ISK reduction in its revenue estimate. The budget proposal provides for a 323 million ISK reduction in the expenses of the Fisheries Project Fund. In the submitted budget proposal, cuts in funding for food research (Matís) 12% are announced. Matís' income from AVS grants for research projects has amounted to about 27% from contributions to food research. Matís' income from grants from the Fisheries Project Fund has amounted to 12% from its contribution to food research. It is therefore not guaranteed that we can expect a similar number of innovations in connection with the Icelandic fishing industry in the near future, which will no doubt affect the promotion of the Icelandic Ocean Cluster.
Utilization of cod 2017
In 2017, Icelanders used about 72% of cod catch for the production of products that were exported or consumed here at home, according to Statistics. Icelanders' utilization of cod in 2017 was in line with utilization in 2013, but somewhat lower than in the year 2015 when the comparable ratio was about 77%.
Catch and value of cod 1981 and 2017
For fun, a picture can be shown that showed what value Icelanders created by fishing and processing cod in 1981 and then again last year. In 2017, the Icelandic cod catch generated an export value of around 565 million in XDR, significantly more value than in 1981, although the cod catch in 2017 was about 55% of the cod catch in 1981. Each kg caught in 1981 returned about 0.54 XDR in export value than in 2017. returned each earned kg, based on statistics 2.23 XDR in export values. It is hoped that Icelanders will be able to create even more value from fisheries that thrive in the waters around the country in the future.
In this context, it may be mentioned that tomorrow, Wednesday 26 September 2018, the Fisheries Day will take place in Harpa, between 08:00 and 10:00, in collaboration with Deloitte, the Association of Fisheries Companies and the Confederation of Icelandic Employers.
Praiseworthy bacterial cells that fall from the atmosphere participate as the first settlers in communities that form on the earth's surface. Environments that contain low bacterial densities, such as the volcanic areas in Iceland, are mainly exposed to airborne bacteria. Atmosphere is the main route of distribution of bacteria but about 1016 bacteria enter the atmosphere from the earth's surface every second.
The success of the distribution depends on: (i) the ability of bacteria to survive and multiply in transport in the atmosphere, and (ii) their ability to compete with existing bacterial communities for inputs.
The diversity of microorganisms in the atmosphere over Iceland has not yet been studied. In addition, it is not known whether the physiological and metabolic status of bacteria in distribution affects their ability to study land in a new environment.
The goals of research that is currently underway at Matís, and is funded by Rannís, is firstly to define the diversity and origins of microbial communities in the atmosphere and to study the relationship of diversity with volcanic areas. Second, the physiological and metabolic status of airborne bacteria will be examined, affecting their ability to land in specific volcanic areas.
The results of the research will contribute to a better understanding of the laws that affect the pattern of microbial distribution and increase our understanding of their distribution on Earth.
Matís is currently working on a project funded by the Rannís Technology Development Fund. The project is called Súrþang and refers to the possibilities that exist in the treatment of seaweed with lactic acid bacteria and other fermentation microorganisms.
The aim of the project is to develop and standardize the action method of seaweed based on the treatment of lactic acid bacteria and other fermentation microorganisms. The lactic acid bacteria break down polysaccharides in the seaweed, making it more digestible and usable as a feed supplement rich in oligosaccharides and polyphenols with a variety of bioactivity and prebiotic properties.
Different seaweed has now been acidified with different bacteria under different conditions. The seaweed has also been analyzed for chemical and microbial content. All this has been done so far on a small scale and the results have been interesting. Next on the agenda is to look at more types of seaweed and perform experiments on a larger scale.
Finally, it should be noted that products from this project will be taken on in another project within EIT Food.
Örsláturhús is discussed in Bændablaðið today in an interview with Hrönn Ólína Jörundsdóttir, division manager at Matís. The idea of a slaughterhouse has come up more and more often in recent times, but it is a new possibility for farmers to serve their customers directly with home-slaughtered products.
In the interview, Hrönn points out that domestic slaughter is allowed by law, when a farmer slaughters at home on a farm and for his own use. On the other hand, the sale and distribution of home-slaughtered products is prohibited, ie. sales and distribution of products outside the farm. Hrönn points out that sales of home-slaughtered products are quite common behind the scenes and it is really a small matter to get home-slaughtered meat.
"The reason for banning the sale of home-slaughtered products is that the animals are slaughtered […] without any supervision and in a facility that in most cases is not approved for food production," says Hrönn. "After that, one can ask oneself whether the products are not as much of a threat to the locals on the farm where the slaughter took place and to others, should something happen."
Hrönn points out that the situation of sheep farmers today is difficult and that it does not look like it will change much in the near future. "At Matís, we believe that innovation is the key to the development of agriculture, recruitment in the industry and the strengthening of settlements. Our idea at Matís is that farmers will be enabled to innovate at home and that instead of having to buy the services involved in killing the animals, we suggest that it be made possible by regulation to set up a kind of slaughterhouse. This would enable farmers to slaughter at home, process products from the raw material and sell them directly from the farm. "The interview is published in Bændablaðið today.
Work has recently been completed on the project "Sea processing of cod liver oil". The project was funded by AVS and carried out by Matís under the guidance of Marvin Ingi Einarsson. The aim of the project was to examine the feasibility of processing liver in high-quality cod liver oil directly after processing on board and to compare the benefits of such processing when landing a whole liver.
The results of the project indicated that it is not profitable to work only cod climbing on board trawlers, but it is more profitable to land it fresh. However, profits can be significantly increased by processing all cod, saithe and haddock livers together, and profits can be even higher if all the salmon is processed, including the liver.
It turned out to be more profitable to process fish oil on board freezer trawlers compared to icefish trawlers, considering that icefish trawlers will generate income if they start producing fish oil on board. It is income from the liver that would otherwise be landed. This does not apply to freezer trawlers, but they generally do not use liver.
Marvin says the results show that the production of slag oil on board freezer trawlers can be a cost-effective option, especially when looking at older trawlers that do not have room for flour processing. The equipment in question covers about 9 square meters and storage tanks under a light of approx. 15 cubic meters.
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
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.
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.
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 .
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