Category: News

In the spirit of the general policy of the Minister for the Environment and Natural Resources on waste prevention, Together against waste, the government's charter and the Nordic environment minister's plan to reduce the environmental impact of plastics, a consultative forum on a plastic action plan was set up last July.

Hrönn Jörundsdóttir, Head of Measurement Services and Research Infrastructure at Matís composed following the nomination of Matís to the consultation forum together with the nominated representatives of numerous stakeholders. The role of the forum is to come up with proposals on how to reduce the use of plastic, how to improve its recycling and how to deal with plastic pollution in the sea. The Consultative Forum should also make recommendations on what kind of research and what monitoring needs to be undertaken, regarding plastics and their use, as well as make suggestions regarding government actions that might be desirable. In addition, the consultation forum is intended to focus on how to promote innovation that can lead to less plastic use, such as the development of products that could replace known plastic products today.

In this context, it is worth mentioning that the Ministry of the Environment and Natural Resources has requests for comments on a proposal for an annex to the general policy on waste prevention, Together against waste. The annex includes measurable annual targets for the maximum amount of plastic packaging per capita, the number of carrier plastic bags per capita, the number of beverage packaging per capita and the waste ratio for fish and meat processing.

Hrönn has a doctorate in environmental chemistry and has worked on and led research on undesirable substances in the environment and food. Hrönn directs Matís' reference laboratory and is an expert in risk assessment regarding chemical pollution in food, and Hrönn will contribute his expertise in environmental issues and research on plastics in the environment as well as risk assessment into the work of the consultation forum, which is scheduled to end before 1 November 2018.

There is an increased market for the sale of products directly from the farm, mainly due to an increase in tourists and the willingness of farmers to meet the increased demands of those who want to have products produced on site, from animals that have roamed the area.

Slaughterhouse today

There are two types of slaughterhouses in Iceland, on the one hand traditional slaughterhouses with a capacity of up to 3000 lambs per day (most of the houses) and on the other hand smaller slaughterhouses where slaughter is allowed. a maximum of 5 large animals per week or a maximum of 100 lambs per day. The smaller houses were created following Regulation no. 856/2016 Regulation on small food businesses and traditional foods. The large slaughterhouses are very productive, but the smaller ones have more flexibility in operation, ie. to operate outside the normal slaughter time. In the smaller houses, it is possible to apply a more varied processing method that promotes even higher quality, such as a longer mowing time, specially selected for slaughter, etc. The smaller houses have a simpler staffing model that is different from the large ones. In the only small slaughterhouse that has been operated in this country, the staffing is such that the slaughterhouse manager and quality manager are the only permanent employees of the house, the slaughter itself is done by farmers from the area who take it on as contractors.

Slaughterhouse
Today, home slaughter is permitted on legal farms, as products from such slaughter are only intended for use on the farm itself. Any distribution or sale is strictly prohibited. In order to meet the growing demand for home-slaughtered products, it is possible to take exemplary countries such as Germany and other countries where the sale of products from home-slaughter is permitted if certain conditions are met. By taking these countries and the regulations they comply with into account, it is possible to develop and set rules for domestic slaughter where the distribution and sale of products is possible. Such a slaughterhouse could be called abattoir.

Slaughtering is based on certain criteria that are more often than not bound by regulations, but is also based on research results. All the criteria have in common that they ensure food safety and maximum quality. The same rules apply even in the case of domestic slaughter.

There are clear rules on the killing of slaughter animals "Slaughter animals have the right to die with" respect "and slaughter must appeal to health, humanity and quality. For animal welfare reasons, the slaughter of livestock should be as painless as possible. Good treatment of slaughter animals is also a matter of utilization and quality. The muscles of animals in good condition have a lot of energy, but the muscles of animals that are tired or have sunbathed have less or even no energy. This can be seen by measuring the acidity of the meat the day after slaughter. The higher it is, the less energy there is in the muscles. They become dark, stiff and dry to the touch and are poorly stored because high acidity is favorable to damaged microorganisms. Refrigeration is also necessary during the slaughter process, during the storage and distribution of meat products.

Official control could be in such a way that after the farmer announces the planned slaughter of the animals in question (animal identification number), the control veterinarian can search for information in control systems such as Hjarðbók, Fjárvís, etc. on drug administration, etc. The veterinarian may carry out a thorough examination, whether of live animals, at the time of slaughter, or later if he deems it necessary.

Matís is completing work on a Nordic project funded by Nordic Marine Innovation 2.0, which is examining whether filleting mackerel is a viable option.

Atlantic mackerel (Scomber scombrus) is an important fish for the Nordic countries. In 2016, Norway and the Faroe Islands caught 475 thousand tonnes of mackerel, which is 41% of the total catch in the world (FAO, 2018). The majority of the mackerel caught is frozen whole or decapitated and gutted. Less than 1% of the catch is filleted fresh. However, there is a greater demand for fillets and part of the mackerel is therefore frozen whole, transported between countries, thawed and hand-filleted. This is due to the fragility of the mackerel raw material, which is considered to be the best way to ensure the quality of the fillets.

By finding ways to ensure quality after machine filleting, costs and energy are saved during, among other things, freezing and transport, as well as it will be possible to use the side ingredients of filleting for other types of domestic processing.

The project included the effects of seasons, fishing methods, pre-treatment, etc. factors on the quality of fillets after machine filleting studied. Particular attention was paid to the appearance of fillets and the amount of blood stains and looseness in them were assessed. Subsequently, experiments were performed to assess the effect of the fillet on the shelf life. Emphasis was placed on trying to ensure a shelf life of at least 12 months in the event of frost. Also look at how they are suitable for further processing, such as smoking.

Partners in the project were Pelagia (Norway), Síldarvinnslan (Iceland), Gjögur (Iceland), Vardin Pelagic (Faroe Islands), VMK Arenco (Sweden), Matís (Iceland), Nofima (Norway), Aarhus University (Denmark) and Chalmers University of Technology in Sweden.

Research on mackerel filleting and the quality of fillets will be continued in collaboration between domestic fisheries companies, Matís and the University of Iceland, but these research is funded by the AVS Fisheries Research Fund and Technology Development Fund.

Welcome to the Farmers' Market in Pakkhúsið!

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, 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.

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 ).

Sveinn Margeirsson, CEO of Matís, recently attended a conference held in collaboration with the European Research Program (Horizon 2020) and similar research programs in South Africa and Brazil. The purpose of the conference was to launch research work related to the BELEM Declaration, which lays the foundation for increased research and innovation based on Atlantic marine resources.

At the conference, John Bell, Head of Horizon 2020's Marine and Bioeconomy Research Program, emphasized the importance of the ocean in Europe's next research program (Horizon Europe), which plans to invest € 100 billion in research and innovation, a significant increase from Horizon 2020. In his closing remarks, John Bell stated that we need to change the state of the oceans in order to change the state of the world. Let's get started (e. „We need to change the state of the ocean, to change the state of the world. Let's get on with it "). 

The meeting looked at how well Icelanders have managed to link the work of scientists and fisheries companies, but Matís 'role at the meeting was to tell about Icelanders' experience of applying new knowledge and disseminating scientific results to companies and the public.

Research infrastructures were much discussed at the conference, but the BELEM declaration concerns, among other things, their better utilization. The operation of marine research vessels around the world is becoming increasingly difficult, due to the increased cost of their endurance, and at the same time new possibilities have opened up for data collection with automatic measuring equipment, including on fishing vessels, as well as with unmanned submarines. 

Further information on the BELEM Declaration:
https://ec.europa.eu/research/iscp/pdf/belem_statement_2017_en.pdf

A whale that was caught off Iceland recently that had the appearance characteristics of both blue whiting and longline whale came to Matís for analysis of genotype. There was great uncertainty as to whether the whale was a blue whale, which is a fully protected species, or a hybrid between a blue whale and a longline whale, as the animal had the appearance of both species. Domestic and foreign experts did not agree on whether, but blue whiting fishing is completely illegal. It was therefore important to decide as soon as possible what species the animal was.

Samples from the animal together with other samples from longliners, blue whales and the four hybrids of longliners and blue whales that have previously been caught in Iceland came to Matís for genetic analysis. The analysis is based on the sequencing of a mitochondrial genome that is unique to each species and inherited only from the mother, and a genetic analysis of 15 genetic markers using microsatellite variability.

Matís' genetic analysis revealed that this was a hybrid whale. The mitochondrial analysis showed that the mother of the hybrid was a blue whale, but the 15-gene analysis was a hybrid. Experts from Matís and the Marine Research Institute analyzed the data and processed the results.

You can learn more about this genetic analysis and research on the website Marine Research Institute.

Contact Davíð Gíslason expert, davidg@matis.is.

The market will next be open in Pakkhúsið on Saturday 28 July at 13-16.

The Hofsós farmers' market in the historic Pakkhús Hofsós was open last Saturday, July 14, with various delicacies straight from the farm, lamb, beef, goat meat, smoked meat, minced meat, vegetables, summer flowers, cut roses, signi fish, dried eggs, hawk eggs, dried fish , duck eggs, chicken eggs, honey, ointments and creams and more.

The market was well attended and people came a long way to get products directly from farmers and producers in Skagafjörður.

Welcome!

The collaborative project between Skagan 3X, Matís and the fishing companies FISK Seafood, Brims, Skinneyjar Þinganess, Þorbjarnar, Ögurvík and HB Grandi aimed to develop technology to increase the value of catfish catches.

Since the emphasis was placed on the development of equipment through increased value creation of catfish catches in the report of the working group of the Ministry of Fisheries on improving the utilization of catfish catches in October 2010, there have been some changes in the fisheries sector with a change in fishing patterns. There is less emphasis on processing / freezing on board factory ships, but more emphasis on complete processing on land. There has been a large increase in the processing of fresh fillets for export, which can rightly be called complete processing, as the product is ready for the consumer and for use in restaurants and canteens. Fresh fish processing of cod and haddock is the most valuable today and with the increased frequency and number of airlines' destinations, more opportunities have opened up for the marketing of fresh fish. A certain development has also taken place following work within projects on supercooling, including the project "Superchilling of Fish" which was carried out with the support of Nordic Marine Innovation 2.0 and Rannís. In Iceland, five trawlers have been equipped with supercooling equipment from Skagan 3X, two salmon processing plants have taken the equipment into use and Norwegian salmon processing plants are in the starting holes.

The project involved the design and adaptation of processing equipment to supercooled raw materials and the development of a sub-Zero Skinner that could work on supercooled fillets, but traditional machines have not been able to handle the project. The idea is to use supercooling to ensure homogeneity in raw materials taken through processing, ie. decapitation, filleting, trimming, cutting (water cutting) and packing in fresh fish packages.

The project included an experiment in which a six-day-old haddock, which is a particularly sensitive raw material for processing, was partially supercooled and compared with the traditional chilled catch that was processed in the traditional way. There was no overcooling from fishing, but the results provide a great deal of information on whether it is possible to ensure homogeneous raw materials. With the cooling, the fish becomes stiffer and can withstand all the treatment much better.

An attempt was also made to compare the processing of super-chilled catch from Engey RE and the traditional catch from Helgi María RE in HB Grandi's processing in Vopnafjörður. Engey's catch was not frozen on board or transported from Reykjavík, where it was landed, and to Vopnafjörður, where the experiment was carried out. The processing uses a Sub-Zero Skinner skinning machine and a SUPER-CHILLER fillet freezer. Attempts were also made to supercool cod in sludge before processing to monitor the function of the hardware and the temperature of the product recorded through the processing process.

The results of the studies indicated that sub-Zero Skinner fillets could be skinned or super-chilled fillets more efficiently than with conventional skinner machines, which supports the use of the method. There is a lot of work to be done if it is possible to reduce fillet defects during processing and increase the quality and utilization of production. It is also important that it is possible to maintain the temperature of a product close to 0 ° C and pack fresh products below or at that temperature. The low packing temperature ensures the necessary life of the product in fresh fish and makes the use of dry ice unnecessary to bring the temperature down before transport. The use of dry ice is both costly and can cause frostbite to the product.

Ice-free catches and the transport of fresh products for export can both save money as well as significantly reduce the footprint of fish products, especially in the case of transport by air to distant markets.

Partners thank the Technology Development Fund and the AVS Fisheries Research Fund for their support of the project. 

Today, there is a growing demand to buy products directly from the farm, both from Icelandic consumers and also from tourists, where a connection is formed between the farmer and the consumer. Farmers can create considerable added value by taking care of all stages of agricultural production themselves. But in order for this to be economical, there is a lack of the possibility that farmers can take care of the killing of the animals themselves, so that all the added value is created on the farms themselves. 

Today, the livelihoods of many farmers, and especially sheep farmers, are very poor and it is important to create an environment that gives farmers a variety of opportunities to create a livelihood that is guaranteed not to threaten consumer safety. This was stated, among other things, in lectures by Atli Már Traustason and Þrastar Heiðar Erlingsson at Matís' meeting in Miðgarður, Varmahlíð, on 5 July. By supporting farmers to create their own value, farmers and settlements can market themselves further, pursue innovation and create jobs for young people who are returning to the settlements. It is equally important to maintain the current know-how as well as to train farmers in product handling to maintain quality and food safety.

According to Atli Már, it is necessary for a future slaughter system to be composed of three sizes of slaughter license holders, but such a system gives farmers a real choice to better manage their own production and service market. Large slaughterhouses would receive the largest amount and would continue to produce for the entire market. Smaller artisanal slaughterhouses are new today and can produce special products, for example for hotels and restaurants. Slaughterhouses or micro-slaughterhouses would then be a new possibility where farmers could serve their customers directly and provide farmers with more flexibility, service tourists and produce small crafts, would promote innovation and strengthen settlements and human life in the countryside. According to Þresti Heiðar, co-operation between individual farmers but also between farmers and larger production facilities in this field is a key factor in maintaining a successful slaughter and production system. Adaptation control is also important, and it is necessary for controls and regulations to take into account the real risks in order to protect the consumer and ensure food safety.

Videos, with the main points made in the case of Atli and Þrastar, can be found below, but in addition a meeting that was held recently in Miðgarður, is accessible in its entirety on YouTube channel Matís.

The first opening day of Bændamarkaður in Pakkhúsið in Hofsós was on Saturday 30 June. This is a pilot project run by Matís, in collaboration with farmers and producers in Skagafjörður and the National Museum of Iceland, but Pakkhúsið is a cultural-historical building from around 1777 and belongs to the National Museum's Museum.

The market was very well attended and there was a great atmosphere throughout the opening hours, but an accordionist was present and played Icelandic songs.

Ten Skagafjörður farmers and producers sold their products on the market and there were various items on offer, including lamb, beef, goat meat, dug and smoked meat, sigin fish, dried fish, shark, Skagafjörður honey, chicken eggs, duck eggs, green chicken eggs, cereal eggs, spiced chicken eggs summer flowers, cut roses and crafts. The market will be open this summer on advertised Saturdays at 13-16, with an emphasis on products directly from farmers and producers in Skagafjörður.

The next market will be held next Saturday, July 14, at 13-16. The product range will be similar to before, but in addition new products can be expected, such as fresh rhubarb, fresh fish, Skagafjörður ointments and more, in addition to which Veitingastaðurinn Sólvík, opposite Pakkhúsið, will sell beer from Siglufjörður's neighbors on the occasion of the market. .

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 )