Reports

Air-dried lamb. Final report / Air dried lamb meat. Final report

Published:

01/05/2010

Authors:

Þóra Valsdóttir, Óli Þór Hilmarsson, Guðjón Þorkelsson

Supported by:

Productivity Fund, Professional Council for Sheep Breeding / BÍ Board

contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Air-dried lamb. Final report / Air dried lamb meat. Final report

The aim of the project was to develop products from air-dried lamb in collaboration with farmers. The project was also about increasing farmers' skills in processing and processing lamb into air-dried products, ie. make them suitable for the manufacture of such products. A co-operation group of 5 farmers was formed who were interested and have facilities for home processing of such products. The aim was to develop one product with each farmer, and the product must meet all the requirements for safety, quality, finish and presentation that are relevant for products in the consumer market. In the main, it went well. Farmers were able to adopt the production methods necessary for dry processing and they developed new production processes and products, each different from what is on the market today. The results therefore strengthen the farm in question for the development of new products from its own raw materials and thus their working basis.

The aim of the project was to develop products from air dried lamb in cooperation with farmers. The project centered as well on extending farmers' knowledge on processing and curing methods for these products. Group of five farmers was selected to participate in the project. All farmers had an interest and facilities for this kind of processing. The products should fulfill all requirements regarding safety, quality and presentation of consumer products. This succeeded in most cases. The farmers adopted practices needed in producing dry aired products, new processing methods and products were developed. The results will thus strengthen each producer in development of new products from their own raw material, thus boosting their own operation.

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Reports

Air-dried lamb. Forathugun / Air dried products from lamb

Published:

01/03/2009

Authors:

Þóra Valsdóttir, Óli Þór Hilmarsson, Guðjón Þorkelsson

Supported by:

Technology Development Fund

contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Air-dried lamb. Forathugun / Air dried products from lamb

The aim of the project is to prepare a collaborative project between parties in Iceland, the Faroe Islands and Norway on the development of air-dried lamb products in connection with the establishment of small start-up companies and food tourism.

The report includes a summary and analysis of the state of air drying in Iceland and a survey of market and commercial criteria. The analysis is divided into:

(1) a survey of the status of air-dried lamb in Iceland

(2) the impact of production methods on efficacy, quality and safety: a summary of technical and safety considerations; and

(3) a summary of the criteria for marking the origin and protection of certain products.

Finally, the selection of partners and the formulation of projects related to air drying of lamb are explained.

The aim of the project is to prepare a cooperative project between parties in Iceland, Faroe Islands and Norway on development of new air-dried products from lamb. The product development will be done in relation with establishment of small companies and food tourism.

The report is a summation and analysis on the situation of air drying in Iceland and exploration of market and business-related issues. The analysis is divided into:

(1) exploration on the situation of air dried lamb in Iceland

(2) influence of production methods on curing, quality and safety

(3) summation of criterion for origin-based labeling and protection of specific products.

Finally, established cooperation and creation of projects linked to air dried lamb is listed.

Report closed until 01.04.2012 / Report closed until 01.04.2012

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