Tag: Food workshops

Reports

Workshop on SMEs and Nordic Food Competence Centers - Ny Nordisk Mad II / Workshop on food factories and new Nordic foods

Published:

01/05/2012

Authors:

Gunnþórunn Einarsdóttir, Guðjón Þorkelsson

Supported by:

New Nordic Food

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Workshop on SMEs and Nordic Food Competence Centers - New Nordic Mad II / Workshop on food factories and new Nordic foods

All over the Nordic countries, there are food factories that provide entrepreneurs and small producers with advice and access to production facilities. The food factories have organized courses, conferences and helped to form networks and exchange experiences. There are 5 such workshops in Norway that Nofima runs with the support of Innovation Norway. In Iceland, there are three food factories that Matís runs in collaboration with municipalities and business development associations. In Finland, the Food Development Competence Cluster is part of the National Center of Expertise Program and has five food factories around the country. There are many such workshops in Sweden, for example there are counseling centers in Jämtland for farmers who produce milk on a small scale. In the town of Östersund, which was voted "Unesco City of Gastronomy" in 2011, you will find Eldrimner, a national center for small producers in Sweden. In Denmark, there are many different centers with a similar approach, ie. to support entrepreneurs and small producers. The aim of this workshop was for representatives from all these food workshops to meet and learn from each other, build networks and come up with ideas on how activities such as these could support and strengthen "New Nordic Food".

In all Nordic countries there are competence centers that offer entrepreneurs and very small scale producers services like consultation, processing facilities, courses, seminars, networks, work practice exchanges and more. In Norway there are five centers run by Nofima and supported by Innovation Norway. In Iceland there are three run by Matís in collaboration with local authorities and support agencies. In Finland the Food Development Competence Cluster is a part of the National Center of Expertise Program with five food centers around the country. In Sweden there are many centers for example: Resource center for small scale dairy production in Jamtland. In Östersund the Unesco city of gastronomy 2011 we have "Eldrimner", the Swedish National Center for Small Scale Artisan Food Processing giving producers the best possible support. In Denmark there are many different centers with the same approach to support entrepreneurs and small scale producers. The aim of this seminar/workshop was to bring the Competence Centers together for two days to get to know and learn from each other; build a network and to discuss and come up with proposals on how these activities can support and strengthen New Nordic Food.

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Reports

Porkmeat products from an ecological farm

Published:

01/12/2009

Authors:

Guðmundur Heiðar Gunnarsson, Óli Þór Hilmarsson

Supported by:

Agricultural Productivity Fund

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Porkmeat products from an ecological farm

The project worked with a holistic approach to maximizing the profit from pig farming at Miðskersbúið through the processing of selected products for the consumer market. The project has resulted in Miðskersbúið processing and selling directly about 15% of its meat to the consumer market. The opportunities that existed in product development were thoroughly reviewed. This was done by defining potential products in detail. Subsequently, utilization and shrinkage in Miðskerssvín were analyzed by processing four animals. Based on the above, a calculation model was compiled where it is possible to estimate the margin of an entire animal based on different products and compare it with what the farmer would receive for the animal by selling it on foot to the slaughter license holder. With such a plan, it was found that a significant increase in margins can be achieved by further processing the thighs, loins and sides into Bayonne ham, hamburger loin and bacon. In parallel with product development, work was done on building an image and promotional material for the production. Miðskersbúið now sells its products directly, both through Beintfrá-býli and through the food cluster in Ríki Vatnajökull. The project has supported Miðskersbúið in its efforts to achieve efficiency in operations by fully processing gourmet products instead of concentrating on bulk production of raw meat.

In this project a holistic approach was taken to optimize the value of the meat produced by a local pig farmer. This was achieved by increased processing of the meat in such manner that it was ready for marketing at high end local gourmet market. Based on the project the farmer now processes and sells 15% of his produce directly to local customers. During the project candidate products were defined. Further the yield of meat was analyzed during deboning of the whole animal. Based on the observed yield it was possible to assemble a model to optimize the value of the meat with further production. With such studies we found out that the highest price was obtained with production of bacon, Bayonne ham, glazed ham (hamborgarhryggur), and pate. Parallel to the processing we designed new material for advertisement and media giving a clear image of the small scale production. Currently the farmer markets his high end products directly through two different clusters. One is a national co-op between farmers selling products directly and the other is a regional co-op for marketing the product of Vatnajokull Region (South-East of Iceland). The project has resulted in increased value addition for the farmer with further processing of his meat instead of turning into mass production approach to increase the margin of profit.

Closed report.

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