Production Archives

Porkmeat products from an ecological farm

Post author By admin
Post date 01/12/2009

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.

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Possibilities for the production of natural zooplankton for the first feeding of marine larvae

Post author By admin
Post date 01/10/2008

Published:

01/10/2008

Authors:

Jónína Þ. Jóhannsdóttir, Rannveig Björnsdóttir

Supported by:

Verkefnasjóður Sjávarútvegsins / Project fund of the Ministry of Fisheries

Possibilities for the production of natural zooplankton for the first feeding of marine larvae

The overall goal of the project is to make an assessment of the possibilities of producing natural zooplankton for use in the early stages of aquaculture in Iceland. The quality and supply of larvae is one of the main problems in aquaculture today. The larvae of most marine fish need live prey when the pre-nutrition of the peritoneum is exhausted, in which case the supply of live feed animals is necessary until the larvae begin to absorb dry food. Domestic farms have primarily used rotifers and artemia that need to be bought from abroad and bred in the farms. There is a lack of the right composition of nutrients in these feed animals compared to zooplankton, which is the natural food of marine fish larvae, and research shows that the use of zooplankton provides increased yields and improved larval growth. The supply of natural zooplankton is seasonal, but the cultivation of various species has been tried in several parts of the world with good results. The results of research indicate that it is possible to cultivate various types of crayfish in sufficient quantities for production for juvenile farms. Many species of plankton are found in the marine ecosystem by the land that could be suitable for aquaculture, such as redfish, A. longiremis and Oithona spp. It is planned to apply for a research grant to the fund for the installation of facilities and experiments with the cultivation of selected species (s) of zooplankton.

The main goal of this project was to evaluate the potential for production of natural zooplankton for production of marine fish larvae in Iceland. Satisfactory quality and survival of larvae are one of the main problems in marine aquaculture. Marine larvae are fed live zooplankton during the first feeding stages, when the contents of the yolk sac are spent. Icelandic producers of marine fish larvae mainly use imported rotifers and Artemia as live feed. Copepods are the main food source of marine fish larvae in their natural environment and previous research indicate that the nutritional value of rotifers and Artemia is not adequate for successful development of the larvae. Successful growth and survival of larvae have been achieved using natural zooplankton. However, seasonal growth of natural zooplankton species prevents their use in commercial production of fish larvae. Copepods have been successfully cultured and there are indications that copepods can be cultured as feed in the production of marine fish larvae on a commercial scale. Various zooplankton species are found in the Icelandic marine ecosystem and that may be ideal candidates for culturing eg Calanus finmarchicus, A. longiremis and Oithona spp. As a next step, we will apply for funding of a larger project where the aim is to develop experimental facilities and carry out experimental cultures of selected species.