The aim of the project was to build a foundation to expand abalone production in Iceland. The international market has grown incredibly during the last 10-15 years and will continue to grow. Currently, Sæbýli has built an aquafarm in Eyrarbakki and Þorlákshöfn and grow small scale abalone animals to market size. At the beginning of the project the farm had a capacity to produce 70 tonnes / year into a global market of 150 000 tons in total. The long-term plan of Sæbýli is to build a sustainable aquaculture industry in Iceland by building standardized production units in other parts of Iceland. In order for this to happen, certain technical barriers to upscaling had to be resolved and a "state-of-the-art" standard production facility had to be designed.
Furthermore, the aim was to examine the wholesomeness of the product as well as to assess the environmental impact of the production. Finally, it was intended to establish communication with Icelandic consumers, restaurants and stakeholders, as well as marketing measures abroad.
The project was carried out by Sæbýli, Matís, the University of Iceland and Centra.
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The aim of the project was to build a foundation for scaling up sea urchin farming in Iceland. The world market has grown miraculously over the past 10-15 years and all indications are that growth will continue. Sæbýli has now built a facility in Eyrabakki for continued breeding and Þorlákshöfn for breeding and fertilization. At the beginning of the project, production entered the market in the early stages, but the farm has a production capacity of 70 tons / year into the world market, which counts at least 150 thousand tons. Sæbýli's long-term goal is to build a sustainable aquaculture industry in Iceland by building standard production units in other parts of Iceland. In order for this to happen, certain technical barriers to upscaling had to be removed and a "state-of-the-art" standard production house had to be designed. Furthermore, the aim was to examine the health and wholesomeness of the products as well as to assess the environmental impact of production. Finally, it was planned to establish communication with Icelandic consumers, restaurants and stakeholders, as well as marketing measures abroad.
The project was carried out by Sæbýli, Matís, the University of Iceland and Centra.
