Category: Reports

Reports

Héðinn's Protein Factory (HPP) and Héðinn's Fish Oil Factory (HOP) / Hedinn protein plant and Hedinn oil plant

Published:

01/09/2014

Authors:

Magnús Valgeir Gíslason, Gunnar Pálsson, Sindri Freyr Ólafsson, Arnljótur Bjarki Bergsson, Björn Margeirsson, Sigurjón Arason, Magnea G. Karlsdóttir

Supported by:

AVS Fisheries Research Fund (R10 084-10 and R12 039-12)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Héðinn's Protein Factory (HPP) and Héðinn's Fish Oil Factory (HOP) / Hedinn protein plant and Hedinn oil plant

The aim of the project was to develop automatic fishmeal and fish oil factories (HPP and HOP). The factories are automatic, environmentally friendly and can run on electricity, steam or residual heat. The production process for fishmeal has been redesigned in many ways. Knowledge of the process control and physical properties of the raw material is based on a traditional fishmeal process, and this knowledge is used as a basis for the development of equipment for processing seafood. Experiments with HPP were divided into two main components: 1) testing of new equipment and production processes and 2) evaluation of material and energy flow in the production process. The main emphasis is on extra raw materials that are created in fish processing for human consumption, such as slag and bones from white fish. Tests have also shown the excellence of the factory for processing flour and fish oil from by-products from shrimp processing, salmon processing and pelagic fish processing, but these raw materials have been used in the production of fishmeal and fish oil for decades and their properties are known. Experiments with the HOP factory consisted of testing different welding times and temperatures during welding, as well as limiting the availability of oxygen to raw materials during processing. The results show that HPP and HOP have the ability to produce fishmeal and describe previously little used raw materials. The quality of the fishmeal and fish oil depended on the quality of the raw material that went into the factory. For a small factory located near a fish processing plant, the freshness of the raw material should not be a problem. Chemical measurements of flour and fish oil showed a low water content in the fish oil and a low fat content in the flour, which underlines that the new equipment used in the factory works as well as expected.

The aim of the project is to develop an automatic fish meal and fish oil factory (HPP and HOP). The factory is automatic, environmentally friendly and runs on electricity, steam or waste heat. The manufacturing process and equipment for fish meal has been redesigned in various ways. The knowledge on the process management and the properties of the raw material based on fish meal processing will serve as a basis for the companies to develop new equipment for the full processing of marine products. Experiments with HPP consisted of two main parts: 1) testing new equipment and manufacturing process and 2) examination of mass- and energy flow through the process. Focus was on by-products from processing fish for human consumption eg viscera from whitefish and bones. Also experiments have been conducted on shell from shrimp and pelagic fish which has been used for fish meal processing for decades with its well-known properties. Experiments with HOP factory consist of testing different cooking time and temperature, in addition to limit accessibility of oxygen to the raw material in the process. The results showed that HPP and HOP can produce fish meal and fish oil from previously little utilized by-products of many species. The quality of the fish meal and oil depended on freshness on the raw material. For a small factory that can be stationed close to a fish processing plant, the freshness of raw material should not be a problem. Measurement of low water content in fish oil and low fat content in the meal, states that the new equipment and process are giving results as hoped.

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Reports

Marketing and development of health bars with fish proteins / Health bars with fish proteins - development and marketing

Published:

01/09/2014

Authors:

Margrét Geirsdóttir, Aðalheiður Ólafsdóttir, Sóley Ósk Einarsdóttir

Supported by:

AVS (V 13 012‐13)

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Marketing and development of health bars with fish proteins / Health bars with fish proteins - development and marketing

The aim of the project was to develop and market energy bars that contain fish proteins. In this way, a broader basis for MPF Ísland's protein products in Grindavík is formed from extra fish raw materials. The implementation of the project went well and different types of energy bars were tested, baked and frozen and with different ingredients. Good products were obtained but none were considered good enough for marketing, but further experiments are planned based on the experience gained in this project.  

The aim of the project was to develop and market health bars with fish proteins and thereby strengthen the seafood industry in Grindavík the hometown of MPF Iceland and thereby in Iceland. Different health bars were tried out and developed. Both frozen and baked types were processed but none was evaluated ready for marketing at this stage and further trials are therefore planned based on the presented findings.

Report closed until 01.09.2016

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Reports

Status of Cereal Cultivation in the North Atlantic Region

Published:

01/09/2014

Authors:

Ólafur Reykdal, Þórdís Anna Kristjánsdóttir, Jónatan Hermannsson, Peter Martin, Sigríður Dalmannsdóttir, Rólvur Djurhuus, Vanessa Kavanagh, Aqqalooraq Frederiksen

Supported by:

NORA, the Nordic Atlantic Cooperation. NORA project number 515-005

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Status of Cereal Cultivation in the North Atlantic Region

The report describes an assessment of grain cultivation in North Atlantic countries. The report is part of the project Nordic Grain - New Opportunities funded by the NORA Fund. Participants are Matís, the Agricultural University of Iceland, Bioforsk Nord in Norway, the Agricultural Center in the Faroe Islands, the Agricultural Institute in Orkney and the Forestry & Agrifoods Agency in Newfoundland. A unit has been established with the Agricultural Service in Greenland. The areas examined are very variable with regard to the needs of cereals. Variations in temperature and precipitation can create problems in grain farming. When looking at the areas as a whole, the number of grain farmers is about 1,100 and they cultivate about 40,000 tons of grain per year on about 9,400 hectares. The largest grain production was in the Orkney Islands. It is possible to increase grain production, especially in Iceland, Newfoundland and N-Norway.

This review of Cereal Cultivation in the North Atlantic Region is a part of the project Northern Cereals - New Opportunities supported by the Nordic Atlantic Cooperation (NORA). Participants are Matis - Icelandic Food and Biotech R & D, The Agricultural University of Iceland, Bioforsk North Norway, Agricultural Center Faroe Islands, Agronomy Institute Orkney Scotland and Forestry & Agrifoods Agency, Newfoundland and Labrador, Canada. Cooperation has also been established with The Agricultural Consulting Services in Greenland. Partner regions are very diverse with respect to conditions for cereal production. Temperature and rainfall are very variable and therefore a challenge for cereal producers. About 1,100 farmers grow cereals on 9,400 ha in the partner regions. Annual cereal production is estimated to be about 40,000 tons. Greatest production occurs in Orkney. It is possible to increase cereal production in most regions, particularly in Iceland, Newfoundland and N-Norway.

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Reports

Life Cycle Assessment on fresh Icelandic cod loins

Published:

01/09/2014

Authors:

Birgir Örn Smárason, Jónas R. Viðarsson, Gunnar Þórðarson, Lilja Magnúsdóttir

Supported by:

AVS (R13 042‐13)

Contact

Birgir Örn Smárason

Research Group Leader

birgir@matis.is

Life Cycle Assessment on fresh Icelandic cod loins

With growing human population and increased fish consumption, the world's fisheries are not only facing the challenge of harvesting fish stocks in a sustainable manner, but also to limit the environmental impacts along the entire value chain. The fishing industry, like all other industries, contributes to global warming and other environmental impacts with consequent marine ecosystem deterioration. Environmentally responsible producers, distributors, retailers and consumers recognize this and are actively engaged in mapping the environmental impacts of their products and constantly looking for ways to limit the effects. In this project a group of Icelandic researchers and suppliers of fresh Icelandic cod loins carried out Life Cycle Assessment (LCA) within selected value chains. The results were compared with similar research on competing products and potentials for improvements identified. The project included LCA of fresh cod loins sold in the UK and Switzerland from three bottom trawlers and four long‐ liners. The results show that fishing gear has considerable impact on carbon footprint values with numbers ranging from 0.3 to 1.1 kg CO2eq / kg product. The catching phase impacts is however dominated by the transport phase, where transport by air contributes to over 60% of the total CO2 emissions within the chain. Interestingly, transport by sea to the UK emits even less CO2 than domestic transport. Minimizing the carbon footprint, and environmental impacts in general, associated with the provision of seafood can make a potentially important contribution to climate change control. Favoring low impact fishing gear and transportation can lead to reduction in CO2 emissions, but that is not always practical or even applicable due to the limited availability of sea freight alternatives, time constrains, quality issues and other factors. When comparing the results with other similar results for competing products it is evident that fresh Icelandic cod loins have moderate CO2 emissions.

Along with high population growth and increased fish consumption, the global fisheries sector now faces the important task of utilizing fish stocks sustainably at the same time as they need to minimize all the environmental impact of fishing, processing, transport and other links in the value chain. The fishing industry, like any other industry, contributes to global warming and also has a number of other environmental impacts that have a detrimental effect on the marine environment. Companies that want to show social and environmental responsibility in their operations are fully aware of this and therefore seek to better monitor the environmental impact of their production and look for ways to reduce it. With this in mind, a group of Icelandic researchers, fisheries companies and sales and distributors joined forces to carry out an LCA analysis of selected value chains of fresh cod necks. The results were then compared with the results of comparable studies that have been conducted on competitive products, as well as ways to reduce the environmental impact within the aforementioned value chains were examined. The study included fresh Icelandic cod necks sold in the UK and Switzerland. The saddles were made from the catch of three trawlers and four longliners. The results show that the type of fishing gear has a great influence on the footprint / carbon footprint of the products, as the longliners came out considerably better than the trawlers. The footprint of individual vessels in the study ranged from 0.3 to 1.1 kg CO2eq / kg product, which must be considered quite low compared to previous studies. When it comes to looking at the entire value chain, however, it is the transport component or mode of transport that is by far the most important, i.e. that part is responsible for over 60% of the footprint when the product is exported by air. If, on the other hand, it is exported by ship, the footprint of the transport part will be very small and then domestic transport will become more important than the transport across the sea. Minimizing the environmental impact of fishing, processing and distributing marine products can make a significant contribution to the fight against global warming. By choosing fishing methods and modes of transport with regard to the footprint, it is possible to significantly reduce carbon emissions, but it must also be borne in mind that it is not always possible or realistic to choose only the options with the lowest footprint. The results of this study and a comparison with the results of comparable studies show that fresh Icelandic cod fillets that have been marketed in the UK and Switzerland have a modest footprint and are fully competitive with other fish products or animal proteins.

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Reports

Cereal Products And Markets In The Northern Periphery Region

Published:

01/06/2014

Authors:

Ólafur Reykdal, Peter Martin, Áslaug Helgadóttir, Hilde Halland, Vanessa Kavanagh, Rólvur Djurhuus

Supported by:

Northern Periphery Program

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Cereal Products And Markets In The Northern Periphery Region 

Preliminary projects on the cereals market and cereal products from regional cereals were carried out between September 2013 and March 2014. The project was funded by the Northern Periphery Promramme (NPP). Participants came from Iceland, Northern Norway, the Faroe Islands, Orkney and Newfoundland. The aim of the project was to: (1) Build a collaborative network on grain research. (2) Obtain information on grain production and grain utilization in each area and seek new markets and partners. (3) Draft an application for a large grain project. Participants analyzed information on grain production and grain imports. Opportunities for domestic production replaced imports. Grain markets and market developments were examined and the size of markets was assessed. It should be possible to increase domestic production of various cereals such as baked goods, cereals, pasta and alcoholic beverages. The participating countries / regions are at different levels with regard to cereal cultivation and therefore the development of cereal products must take into account the situation.

A preparatory project scoping new markets and products from local cereals in several parts of the Northern Periphery Program (NPP) area, was implemented between September 2013 and March 2014. The project included partners from the following regions: Iceland, N ‐ Norway, Faroe Islands , Orkney and Newfoundland. The project aim was to: (1) Build up a collaborative R&D network on cereals. (2) Review cereal production and utilization in each partner region and identify potential new markets and collaborators. (3) Develop a proposal for a main project. Partners quantified the domestic cereal production and import of cereals. Opportunities were found where imported cereals might be replaced by local products. Cereal markets and food trends were studied and the size of the market for cereal products was estimated. It is possible to increase the use of local cereals for the production of many foods: bakery products, breakfast cerals, pastas and alcoholic beverages. The regions differ with regard to cereal production and development of cereal products should take the situation into account.

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Reports

Improved processing of dried fish proteins / Improved processing of dry fish proteins

Published:

01/05/2014

Authors:

Margrét Geirsdóttir, Aðalheiður Ólafsdóttir

Supported by:

AVS Nr. V 11 038‐11

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Improved processing of dried fish proteins / Improved processing of dry fish proteins

The aim of the project was to improve the production process of the start-up company Iceprotein. Iceprotein has worked on the utilization of unused proteins from fish with good results. However, it is necessary to improve the quality of dried products. The purpose of this project was to improve it and thereby ensure the continued development of this important growth point in Skagafjörður.

The aim of the project was to improve the processing of dry fish proteins at the company Iceprotein. Iceprotein is a development company that utilizes cut ‐ offs from fish processing for production of value added protein products. With this project, the aim was to improve their production and thereby strengthening this frontline company in use of fish by‐ products.

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Reports

Investment management in freezer trawler operations

Published:

01/05/2014

Authors:

Gunnar Þórðarson, Arnljótur B. Bergsson, Gísli Eyland, Jónas R. Viðarsson, Sigurjón Arason, Sindri Magnason

Supported by:

AVS Fisheries Research Fund. Reference No .: S 12 007‐12

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Investment management in freezer trawler operations

There has been a major change in the freezer trawler industry in Iceland since it began in the early 1980s. The share of freezer trawlers in cod has decreased significantly and today it is only caught as a by-catch when fishing for other species such as redfish, saithe and halibut. In 1992, there were most freezer trawlers in the Icelandic fleet, 35 in number, but today there are only 23 and the number is decreasing. The reasons for the declining share of freezer vessels in the cod fishery can be traced to higher oil prices, but the energy cost of freezing at sea is much higher than comparable costs on land, higher labor costs for processing at sea than on land and changes in marketing where fresh fish has recently returned one of the greatest value creation in the Icelandic fishing industry. The most important operating aspects of freezer trawlers today are catch quotas, catch value, fishermen's wages, oil prices and fishing fees. The imposition of fishing fees has created uncertainty and reduced the efficiency of freezer trawlers, which has prevented investment in the industry, as well as a share-based system that does not encourage investment in technology or product development. Freezer trawlers are necessary for Icelanders, and although their share of cod and haddock has decreased, it will still be economical to fish other species with processing vessels. Species such as redfish and halibut are well suited for processing such as this, and distant targets will hardly be retrieved except with freezer trawlers.

Significant changes have occurred in operation of freezing trawlers in Iceland since it began in the early eighties. Its share in the most important stock, the cod, has declined significantly and today cod is only caught as by ‐ catch with other species. The main species caught by and processed on ‐ board freezing trawlers today are; redfish, saithe and Greenland halibut. In 1992 the number of freezing trawlers peaked in the Icelandic fishing fleet, with 35 vessel, but has declined to 23 today. Reasons for the reduction are mainly higher oil prices, higher energy cost of freezing at sea than onshore, relatively higher salaries of processing offshore and changes on markets where fresh fish portions have recently delivered better value than see ‐ frozen fillets in the Icelandic fishing industry. The most important operating parameters for freezing trawlers are quotas, catch value, crew remuneration, fuel cost and fishing fee. Imposition of fishing fees in Iceland have caused uncertainty and reduced profitability of freezing trawlers and prevented capitalization in the industry, along with crew salary ‐ systems that do not encourage investment in technology or product development. Freezing trawlers are necessary in Icelandic fish industry, though their share of the cod and haddock have declined it remains profitable to catch other types of species, such as redfish and Greenland halibut and these vessels are vital for the Icelandic deep sea fishing around Iceland and in the Barents see.

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Reports

Minimizing the feed cost of Arctic charr

Published:

01/05/2014

Authors:

Jónína Þ. Jóhannsdóttir, Jón Árnason, Heiðdís Smáradóttir, Aðalheiður Ólafsdóttir, Rannveig Björnsdóttir

Supported by:

AVS reference no. R 09‐12

Minimizing the feed cost of Arctic charr

The results of previous studies have shown that it is possible to breed char on a protein-less feed than is traditionally used, thereby significantly reducing production costs in charr farming. Previous research has been carried out in experimental facilities and the aim of this project was to repeat feed experiments in real conditions during the production of char. Arctic charr were reared on two different compound feed types that contained different amounts of protein, which also came from different sources, with 50% of the fishmeal protein in the reference feed and 45% in the experimental feed. The effect of feed type on fish growth, chemical composition and quality factors was assessed. The results show that the different feeds tested did not affect the growth or quality of the products, and the results indicate that it is possible to reduce the proportion of protein in the feed and replace fishmeal with cheaper protein-rich plant raw materials. The results also show that it is possible to reduce the protein content compared to the feed currently on the market for char and thus reduce the production cost of char significantly. 

Previous results have suggested that Arctic charr can be reared on feed with lower protein content than is commonly used, without compromising growth rate and quality, and thus lowering production cost. Previous experiments have only been carried out using experimental conditions and but this project aimed aims at confirming previous results in large scale experiments carried out using at actual production conditions. Arctic charr was fed for eleven months on two feed formulations containing different total protein content and proteins of different origin, The test feed contained different proportions of fish meal with 45% of the protein originating from fish meal in the test diet as compared to 50% in the control feed. The effects of the diets on growth and product quality were nutritional factors was evaluated. The results indicate that the test diet feed tested neither did not affect growth nor and product quality of the product. Also, tThe results therefore suggest that it is possible to reduce the proportion the ratio of proteins and the fish meal in the diets for Arctic charr can be reduced and partially and substituted fish meal for by raw material of plant origin. This substitution of fish meal with less expensive raw material could reduce the cost of Arctic charr production considerably.

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Reports

Production and marketing of "Sætfiskur" / Production and marketing of "Sætfiskur"

Published:

01/05/2014

Authors:

Óli Þór Hilmarsson, Gunnar Þórðarson

Supported by:

AVS reference no. V 13 026‐13

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Production and marketing of "Sætfiskur" / Production and marketing of "Sætfiskur"

The aim of the project was the continued product development of the prototype "Sætfisk" which has been developed at Gunna Reykna á Rif in recent months and has received a remarkable reception. The intention is to make "Sætfisk" a food souvenir for tourists in Iceland and to explore the possibility of marketing abroad. This report states what has been done to achieve these goals. The project included the preparation of the company's quality manual, inspection and evaluation of desirable equipment to increase production and the production of promotional material and participation in presentations in the area. It was also examined which methods are most suitable for marketing the product. 

The goal of the project was ongoing development of the prototype "Sætfiskur" which has been developed by Reykholl Gunnu at Rif and has received notable acceptance. The intention is to make „Sætfiskur“ a food souvenir for tourists in Iceland and explore the possibility of marketing abroad. Thisreportshows what has been done to achieve these goals. The project consisted of making a company Quality Manual, inspection and evaluation of the appropriate equipment to increase the production and preparation of promotional materials and participation in presentations in the area. It also looked into which ways are mostsuitable for marketing the product.

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Reports

Sustainability in local food production and tourism. Symposium at Smyrlabjörg 26-27. October 2011. Greinagerð / A seminar on local food production, tourism and sustainability

Published:

01/04/2014

Authors:

Þóra Valsdóttir, Fanney Björg Sveinsdóttir, Þorvarður Árnason

Supported by:

Technology Development Fund

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Sustainability in local food production and tourism. Symposium at Smyrlabjörg 26-27. October 2011. Greinagerð / A seminar on local food production, tourism and sustainability

The symposium Sustainability of local food production and tourism was held in Smyrlabjörg in October 2011. The aim of the symposium was to present the results of measurements of sustainability in Hornafjörður in the summer of 2011, present related projects and discuss how local food production can promote sustainability in tourism. to the marketing of local food and to get ideas for actions and projects that promote increased sustainability in small-scale production and tourism in Iceland. There were 11 presentations at the seminar. They will be briefly described here. The appendix contains a report prepared in the wake of the seminar on origin labeling and the marketing of regional foods.

In October 2011 a seminar on local food production, tourism and sustainability. The aim of the seminar was to report results on sustainability analysis within the Hornafjordur region, introduce related projects and encourage discussions on how local food can support sustainability in tourism, how to market local food and bring forward ideas on actions and projectsthatsupport increased sustainability in small scale production and tourism in Iceland.

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