In recent years, the laminate industry has undergone a renewed life and now there are more canning factories operating than for many years, so it is important to have good and accessible educational material available for those who work or intend to work there.
Knowledge and communication are an integral part of innovation and added value. The amount of value per kilogram of each piece of information yields is invaluable because it can easily be stated that without knowledge and know-how, no value will be created.
In addition to these statements, the words of the President of Iceland at the opening of the Fisheries Conference 2016, where he said that education, in the classic sense of increasing one's knowledge and skills, is a prerequisite for progress.
Layered products are in many ways technically complex products and therefore need a really good understanding of the importance of the processing components so that there is no danger to consumers. To achieve this long shelf life of laminate products, nothing can go wrong, for example the importance of factors such as the closing of cans, the welding itself, temperature and time, sterilization, preservation and cooling when appropriate, and so on. No discount should be given in the production of these products because small mistakes can have very dramatic consequences.
Domestic small-scale production of various kinds in many parts of the country has increased a lot and more often than not there are products that fall into this category of food that has been called lagmeti, so it is very important to have accessible material in Icelandic about the main aspects of this processing.
The preparation of this handbook on melody is partly funded by AVS, but Matís is financing what is missing. In this context, it is worth noting that Ora hf, Akraborgin ehf and Hraðfrystihúsið Gunnvör contribute to making this manual as useful as possible.
The project manager is Páll Gunnar Pálsson, who has written six manuals and is working on this songbook and others on the effect of herring. Páll Gunnar worked in canning for seven years, so there is some knowledge and experience.
It is invaluable to have Einar Þór Lárusson, an expert at ORA, be involved in this project to share his vast experience and knowledge. But Einar Lár has worked in lagmetis and fish processing companies for decades in production, but last but not least in various product development and innovation projects.
The goal is for the book to be published around or from the beginning of next year.
