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.
We at Matís have made a significant contribution when it comes to education in food science and product processing, and now another handbook is published, this time full of information about layer processing and layer products. Matís funded the preparation of the handbook with support from the AVS Fisheries Research Fund. In this context, it is worth pointing out that Ora hf, Akraborgin ehf and Hraðfrystihúsið Gunnvör contributed to making the best use of the manual for layered companies.
Layered products are in many respects 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 deviations can have very dramatic consequences.
Páll Gunnar Pálsson, the author of the material, worked for many years as a quality and production manager at the Norðurstjörn canning factory in Hafnarfjörður, but this is the seventh handbook that Páll Gunnar has compiled. They can all be accessed free of charge on Matís' website.
It was invaluable to get Einar Þór Lárusson, an expert at ORA, to be part of this project to share his vast experience and knowledge. But Einar Lárusson 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 Lagmetish handbook, which is the latest copy in Matís' library, can be accessed here . The Lagmetish handbook was funded by Matís, with support AVS Fisheries Research Fund.