Eurofish Magazine 1 2010

ISSN 1868-5943 January 1 / 2010 C 44346

EUROFISH

MAGAZINE

Eurofish Magazine

January 1 / 2010

www.eurofishmagazine.com

New distribution model Print plus

15,000 electronic copies

Cover Story Koffemann B.V.

n n n The Fish Publishing House

Armed for the future with MSC plaice Netherlands: The processing industry shows its depth Albania: Rapid growth in the aquaculture sector Technology: Defrosting frozen products N EW se ri es

FISH INFO network

n n n n n n n n n n Supply sources n n n n n n n n n n Crustaceans

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Packaging

Insulated Containers

Salmon slicers

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Transport

D-27472 CUXHAVEN Grodener Chaussee 61 Telefon 0 47 21 / 208-0 Telefax 0 47 21 /208-100

Smoked salmon

FRANKFURT / MAIN-AIRPORT Gebäude 456 A, Raum Nr. 3435 Telefon 0 69 / 69 76 76-30 Telefax 0 69 / 69 76 76-50

Wire ropes Feinfischräucherei Noll GmbH D-46514 Schermbeck Tel.: 0 28 53/20 57, Fax: 14 65 Web: www.fisch-noll.de E-Mail: info@fisch-noll.de

The fastest way to advertise in Eurofish Magazine Eckhard Preuß

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In this issue

New methods to fight food-borne pathogens PathogenCombat An EU-funded project that brings together researchers, industrial partners, and small and medium enterprises from 16 European countries and Australia, PathogenCombat was established to better understand and develop methods to fight existing and emerging food-borne pathogens. The necessity for the project is clear. Despite significant investments in food safety over the years it is estimated that in the UK alone 3.5 million people fall ill as a result of food-borne diseases. One way of reducing this may be by building processing plants so that they could be optimally cleaned and disinfected. Equipment used in processing operations should use hygienic design principles in their construction that facilitate cleaning. Companies should have moisture management procedures in place that keep equipment and working surfaces dry to reduce the development of biofilms.

Read more on page 20 Albania Domestically produced fish in Albania comes from four sources; the sea, lagoons, inland freshwater, or aquaculture. Of these it is aquaculture production that is showing the most growth creating the need for a comprehensive strategy that creates the necessary policy and legislative framework for the sustained development of the sector. The processing industry in Albania uses domestic as well as imported raw material to produce for local and foreign markets. Croatia is a major supplier of anchovies that are processed in Albania. These formed the single largest import in volume terms. Within the EU Italy and Greece are the main recipients of Albanian products, but exports also go to neighbouring Read more on page 42 Macedonia, Montenegro, and Kosovo.

Organic regulations in aquaculture In a European Union with dozens of organic labels each based on its own standards, should another one make a difference? The label in question is the one based on the EU organic regulation, so it was hoped that it would lead to the creation of a universal label that could replace the plethora of seals and labels that exist today and reduce the confusion for consumers. The organic regulation has been contentious among organic certifiers with some accusing them of diluting organic standards, though others have welcomed it. Although use of the new label will be mandatory from 1 July, it is up to the producer to decide whether to add other national or private labels as well. For the moment at least Read more on page 54 organic products will probably have more rather than fewer labels.

Thawing Thawing or defrosting is a complex process that can have a substantial impact on the quality of the final product if not done correctly. In some ways thawing is more complicated than freezing particularly with regard to the control the operator can exercise over the process and in predicting how long it will take. Bacterial contamination is also a risk to be minimised when thawing as well as the impact of moisture changes within the product, which can lead to changes in its physical and chemical properties. Thawing is made more complicated by the fact that defrosting whether fast or slow has both advantages and disadvantages so that it is necessary to try and strike a balance. Read the first part of Dr Manfred Klinkhardt’s article on thawing from page 58. The second part will appear in Read more on page 58 a future issue of the magazine. www.eurofishmagazine.com

Eurofish Magazine 1 / 2010

Contents

Eurofish around

Netherlands

30 FishPartners operates one of the most productive smokehouses in Europe Smoked mackerel for the international market

34 Sea Fresh produces in its own tuna factory in Sri Lanka Extension plans in Urk

36 Haasnoot Vis supplies matje herring, semi-finished products and marinades Move to larger premises

38 New building, new brand, and involvement in efforts to reduce by-catch Ibromar becomes Culimer

40 Depron supplies packaging for the food industry and supermarkets Trend towards transparency

Romania

50 Piscicola Plans to invest in agro tourism

52 Jirlau Inland Fishers’ Association Interested in establishing a formal sales outlet

53 SC Sardafish srl Falling Black Seacatches prompt diversification into aquaculture

News

6 International News

Events

12 North Atlantic Seafood Forum, 3-4 March 2010, Oslo Be inspired by the best!

14 Fish International, 21-23 February 2010, Bremen Series of innovative concepts at fish international

16 European Seafood Exposition, 27-29 April 2009, Brussels Will sustainability dominate the news at ESE again?

Eurofish Magazine 1 / 2010

Projects

20 PathogenCombat: Reducing food-borne diseases in Europe The gap between hygiene and technology

25 Profet Policy Strategic issues of importance to fisheries and aquaculture

Cover Story

26 Urker Vishandel G. Koffeman Armed for the future with MSC plaice

the world

Contents Albania

Albania

42 Albania A rapidly growing aquaculture industry

45 Orata Farming with Israeli technology

46 Koral Fresh and frozen seafood for Italy and Greece

48 Rozafa Vast expansion in processing capacity planned

Worldwide Fish News Technology

Albania

page

42

Belgium

page

8

Chile

page

7

Croatia

page

8

Denmark

pages

Germany

page

14

Iceland

page

10

Netherlands

page

26

Norway

page

10

Romania

page

50

Turkey

page

6

Service

United Kingdom

page

8

Vietnam

page

7

6, 8, 10

W series

NE 58 Defrosting frozen products – Part 1 Correct defrosting means higher yield and improved product quality

Aquaculture

54 EU Organic Regulation for aquaculture now in place More practical, pragmatic solutions

Fish Infonetwork News

62 Projects , Meetings, Events, Publications

65 Diary Dates, Imprint, List of Advertisers

Eurofish Magazine 1 / 2010

[ international news ] Turkey: Future Fish Eurasia moves to Izmir

Denmark: Fisheries’ gross revenues fall Gross revenue in the Danish fisheries sector for the first 11 months of 2009 fell by 15% to DKK2,042m (EUR274m) compared to the same period last year, reports the Directorate of Fisheries. At the same time landings increased by 12% to 716,000 tonnes. The value of fish for human consumption (excluding blue mussels) was down by DKK395m to DKK1,572m while volumes were down by 7% and average prices by 14%. In the industrial fishery values increased by 11% to DKK437m and volumes increased by 22%. Average prices in the industrial fishery were down 9%.

Future Fish Eurasia will move to Izmir this year in response to discussions with the industry. Much of the marine aquaculture sector is located in the Aegean region.

Turkey’s only fair for the fisheries and aquaculture sector, Future Fish Eurasia, will be held this year in Izmir at the Izmir International Fair Centre between 16 and 18 September 2010. Since 2005 the fair’s organisers, Eurasia Trade Fairs, have organised the event in Istanbul, but after in-depth consultations with the industry it became apparent that moving the fair to Izmir would bring greater participation from the vast farming industry which is overwhelmingly located in the Aegean region.

The fair combines the trading sector with aquaculture and processing equipment bringing the entire fish and seafood industry under one roof. The last edition of the fair in 2008 attracted more than 220 exhibitors from 26 countries and over 7,000 visitors. This year the fair will be spread over 11,000 square metres and is expected

to draw more than 300 exhibitors. As the second largest producer of seabass and seabream (after Greece) and of rainbow trout (after Norway) aquaculture plays an important role in the Turkish economy not least because it is the only product of animal origin that Turkey can export to the EU. But it is the domestic market that is driving the development of the aquaculture industry in Turkey and the potential here creates several avenues for cooperation with western firms.

A survey of the aquaculture industry in Turkey by Eurofish revealed that production, processing, technology and new species were four of the key areas that would be of particular interest to partners and suppliers. By bringing the whole industry in Turkey together Future Fish is a unique opportunity to explore the potential for collaboration.

Eurofish Magazine 1 / 2010

Landings of cod were 1% less than last year, while values at DKK256m were 28% lower. Values of other whitefish amounted to DKK113m, a 9% increase compared to last year and landings were 1% higher. The value of saithe at DKK60m showed an increase of 22%. Among the flatfish the value of the plaice fishery fell by 34% to DKK143m, while

Danish landings increased by 12% for the first 11 months of 2009 compared to the same period last year. Lower prices however pushed values down by 15%.

landings fell by 10%. The herring fishery values were down by 12% to DKK238m and landings were 14% lower. The blue mussel fishery saw revenue fall by 16% to DKK33m while landings were 14% higher than last year at 35,000 tonnes.

Average prices for Danish landings in kroner per kilo January - November

2008

2009*

Index

Cod

18.72

13.59

73

Other whitefish

8.71

9.40

108

Plaice

13.48

9.88

73

Dover sole

80.69

72.23

90

Other flatfish

21.00

20.08

96

Herring

2.66

2.72

102

Other fish

9.77

6.86

70

Norway lobster

59.98

46.80

78

Northern prawn

17.79

18.27

103

Other crustaceans, cephalopods

25.97

15.61

60

Total landings for human consumption

9.54

8.19

86

Blue mussels (excl. discards)

1.28

0.94

73

Industrial landings

0.98

0.89

91

*Figures for 2009 are provisional

Source: The Danish Directorate of Fisheries

www.eurofishmagazine.com

[ international news ] First steps to protect harbour porpoises in the Baltic Sea The drastic fall in the population of harbour porpoises (Phocoena phocoena) in the Baltic Sea over the last decades, due mainly to their vulnerability as bycatch, has prompted the launch of a project that will deliver data on the abundance, distribution, and preferred habitats of the animal. SAMBAH; Static Acoustic Monitoring of the Baltic Sea Harbour Porpoise, will deploy 300 Statistic Acoustic Monitoring (SAM) devices over a period of two years in the project area. This is defined as waters 5-80 metres deep, south of approximately latitude 60 degrees north, and bound in the west by

the Limhamn and Darss underwater ridges. The monitors, that track the sounds made by the porpoises, will provide the main bulk of the data, additional data will be collected from tags attached to the porpoises in Danish waters. The results from the data will allow the formulation of management strategies and identify conservation measures including ultimately defining sites of community importance (SCI), which would then qualify for special protection. Institutions from Sweden, Finland, Poland, Denmark, Germany, the UK, Estonia, Latvia and Lithuania are participating in the project.

Vietnamese shrimp exports increase in volume Vietnamese exports of shrimp were dominated by black tiger which accounted for more than 75% of the total export value of USD1.5bn (EUR1.03bn) in 2009. Total exports increased by

www.eurofishmagazine.com

0.73% in value while volumes increased by 7.4% in comparison to the same period (January to November) last year. Japan, the US, South Korea, Taiwan and Germany represent the biggest

Black tigers accounted for more than 75% of all Vietnamese shrimp exports in value terms in 2009

export markets for Vietnamese shrimp. The US is the biggest market for white shrimp exports accounting for 28% of the total export volume of the species, while exports to Japan have also increased reaching 18% in volume terms. In the EU Germany is the biggest shrimp importing nation consuming thirty percent of the total shrimp export value to 10 EU countries. Viet Nam today has more than 300 shrimp exporters and over 120 export for more than USD1m a year. Over this period exports to South Korea, China, and Australia have increased significantly reaching a fifth of the total shrimp export value.

Chilean contract for Akva Group The Akva Group, one of the leading providers of technology solutions for the fish farming industry, has signed a contract with Sealand Aquaculture S.A. to build a salmon recirculation hatchery in Chile. The hatchery is the second recirculation system the Akva

Group has delivered to Sealand Aquaculture. The first was delivered last year. The new system has a production capacity of six million smolts over five cycles of 1.2 million smolts using both fresh and salt water with the highest standards of bio-security.

Eurofish Magazine 1 / 2010

[ international news ] Croatia: Industry associations support mariculture conference The Offshore Mariculture 2010 conference will be held in Dubrovnik, Croatia from 16 to 18 June. The conference is held every two years and this year will be the third time the event is being held. Previous editions of the conference were in Malta in 2006 and in Alicante in 2008.

Titled “Exploring the progress and prospects for offshore mariculture in European and international waters” the conference this year will include sessions on policy, practical operation, spatial planning, ecological monitoring and future technologies.

The organisers of the conference Mercator Media have announced that seveal leading organisations including The European Aquaculture Technology & Innovation Platform (EATiP), the Federation of European Aquaculture

Producers (FEAP), the Global Aquaculture Alliance (GAA) and HGK, Grupacija akvakulture, the aquaculture affiliation of the Croatian Chamber of Economy (and member of FEAP) have all pledged their support to the Conference. Members of these associations will be entitled to a 10% reduction in the conference fee. The conference includes a spotlight on Croatia session that will look at Croatia’s mariculture industry. The main marine farmed species in Croatia are seabass, seabream, and bluefin tuna. Volumes of seabass and seabream are not large, production amounted to 4,000 tonnes in 2007, but they have been growing steadily over the last six years. According to Miro Kucic, President of the Fishing and Fish Processing Association in

UK: NEAFC elects new president Dr Sergei Belikov of the Russian Federation was elected President of the North-East Atlantic Fisheries Commission for the period 2010-2012 at the Commission‘s annual meeting in November 2009. Dr Belikov replaces Mr Stefán Ásmundsson of Iceland. The NEAFC was established to promote the management of fisheries in the North-East Atlantic are with a view to the long-term conservation of stocks and the marine environment in which they occur. Denmark (in respect of Greenland and the Faroe Islands), the EU, Iceland, Norway, and the Russian Federation are the contracting parties to the agreement. in his speech the outgoing president noted that the NEAFC had made significant progress in incorporating the management of all fisheries in the international

waters of the Regulatory Area as well as addressing all aspects of the impact of fisheries on the marine environment. The NEAFC has also established substantial surveillance and control measures to challenge the flow of IUU fish into markets in the NEAFC area. Dr Belikov who is currently Head of the Department of International Cooperation of the Federal Agency for Fisheries has a long history of participating in the NEAFC and counts on that experience to continue the work being done by the Commission. He has also had a career at PINRO, Knipovich Polar Research Institute of Marine Fisheries and Oceanography in Murmansk. At the annual meeting Mr Johán Williams (Norway) was elected 1st Vice-President and Mr Andrew Thomson (EU) 2nd Vice President.

Eurofish Magazine 1 / 2010

the Croatian Chamber of Economy, the goal of the industry is to reach a production of 10,000 tonnes with some farms planning hatchery facilities with a

capacity of 40 million juveniles.

The conference will feature two days of presentations followed on the third day by a visit to a fish farm.

Associations representing Danish processors merge The two organisations, Dansk Fisk and Danmarks Fiskeindustri- og Eksportforening (the Association of Danish Fish Processing Industries and Exporters), that represent the Danish fish processing industry have agreed to merge, reports the Danish Association of Fish Meal and Fishoil Producers. The new organisation will be called the Danish Seafood Association and represents around 100 processing and trading companies with combined exports worth DKK16bn (EUR2.14bn).

The new ten-member board of the Danish Seafood Association includes Morten Rahbek Hansen from Rahbekfisk A/S as deputy chairman, and Palle Nimb from A. Espersen A/S, Jens Peter

Klausen from JP Klausen & Co. A/S, Kim Roed Jensen from Kangamiut Seafood A/S, Kaj Schlie from Brdr. Schlie’s Fiskeeksport A/S, Flemming Knudsen from Royal Greenland A/S, Carsten Beith from Fonfisk Hanstholm A/S, Christian Espersen from Skagerakgroup A/S and Poul Petersen from Aker Seafoods Denmark A/S. Chairman of the board is Peter Bamburger, former chairman of Danmarks Fiskeindustri- og Eksportforening. The director of the Association will be Poul Melgaard, a former head of unit at Dansk Fisk. The Danish Seafood Association address will be part of the Confederation of Danish Industry, but with its own secretariat.

Brussels: New fisheries control regime enters into force on 1 January A new framework for fisheries control that aims to put a stop to products from illicit fishing activities from entering the EU and will feature stronger and more efficient fisheries controls, entered into force on 1 January 2010. The new controls also foresee a system of penalties that will be uniformly enforced across the EU irrespective of the fisherman‘s nationality or flag. Illegal operators will now no longer be able to take advantage of differences in penalties within the different EU countries. The new control regime is based on three separate, but linked regulations: one to combat IUU (illegal, unreported

and unregulated ) fishing; one for fishing authorisations for the fleet operating outside EU waters; and one establishing a control system for ensuring compliance with the rules of the Common Fisheries Policy. Illegal fishing is estimated at EUR10bn globally and the EU as the largest market for fish and seafood in the world has been considered an attractive market for illegal products. The new IUU regulations aim to change this by introducing a catch certification scheme that will make sure that the fish caught, landed, brought to market and sold can be tracked at any stage of the process - from net to plate. www.eurofishmagazine.com

[ international news ]

While France remains the top single market of salmon from Norway the Norwegian Seafood Export Council sees the US as a source of strong growth, reports IntraFish.

The Council has increased its budget for the marketing and promotion of salmon and trout by 33% in 2009 from NOK10m (EUR1.2m)

to NOK15m (EUR1.81m). The increase in the budget for the US market follows the opening of an office in Boston in September last year. The budgets reserved for marketing Norwegian salmon and trout in Spain and Russia are the next largest at NOK12.5m and NOK12m respectively.

Norway: Sintef director to chair Croatian offshore mariculture conference Arne Fredheim, Director, Centre for Research-based innovation in Aquaculture Technology (CREATE), a part of Sintef Fisheries and Aquaculture, will chair the offshore mariculture Conference to be held from the 16-18 June 2010 in Dubrovnik, Croatia. The Centre combines research and development in the fields of equipment and operations related to the farming of fish with a knowledge of biological and environmental issues to control the entire farming process. Dr Fredheim’s current work involves research on

topics related to technology for marine aquaculture and he has previously researched current forces on and flow through net structures, structural and hydrodynamic analysis and assessment of floating fish farms and design criteria to prevent fish escapes from floating aquaculture installations. A member of the Norwegian Aquaculture Escapes Commission, Dr Fredheim brings a wealth of marine aquaculture knowledge and experience to the conference and is also an enthusiastic speaker on the subject.

Iceland dominates global Arctic charr production The aquaculture industry in Iceland can look forward to doubling its production to 10,000 tonnes by 2015 suggests a recent report by the Icelandic Aquaculture Association. While salmon farming has declined over the past years Arctic charr has been a success with a production of approximately 3,000 tonnes this year, giving Iceland the largest share in the international market, reports the Iceland Review. Gudbergur Rú-

narsson, the managing director of the Icelandic Aquaculture Association says that the decline in the value of the Icelandic krona has been good for exporters, however members of the Association have expressed their concern about a new energy tax as ten to fifteen percent of their operational costs are energy. The new tax is part of a package of increased taxes including income taxes and VAT that will come into force from 2010.

10 Eurofish Magazine 1 / 2010

Norwegian seafood exports increase by 15% in value Norwegian exports of seafood for the year to December increased to NOK40.4bn (EUR4.76bn) and increase of NOK5.4bn or 15 percent compared the same period last year. In November the monthly exports increased by NOK1bn to NOK4.8bn in comparison with a year ago. Egil Ove Sundheim, director of market information with the Norwegian Seafood Export Council said that the figures showed that Norwegain seafood was still very popular in export markets despite the economic

situation that has seen other export sectors suffer. The November figures showed that exports of salmon reached NOK2.2bn thanks to good volumes and good prices with the biggest increase in exports being to the US. Herring and clipfish exports were also up by 8% to NOK662m and by 5% to NOK287m respectively, while exports of Norwgian Fjord trout fell by 18% to NOK163m. The biggest decline for trout was seen on the Japanese market, the second biggest after Russia.

Denmark: Trout an environmentally friendlier choice of flesh

Image: Dansk Akvakultur

Substantial increase in Norwegian Seafood Export Council marketing budget for US

A study has found that smoked trout fillet releases 496 g of greenhouse gases into the atmosphere.

A study by the Institute for Agri Technology and Food Innovation, an independent agricultural consultancy in Denmark, that analysed the impact on global warming of a smoked trout fillet, concluded that the production and transport of a kilo of fresh trout releases 1.2 kg of greenhouse gases into the atmosphere, while a smoked 125 g fillet packaged for a supermarket releases 496 g. The study was based on a life cycle impact assessment that analyses the entire

life cycle of the product from the feed through the growth to the processing and final distribution. A similar study carried out by the Swedish Institute for Food and Biotechnology for farmed salmon showed that emissions from the production of a kilo of salmon fillet from fish farmed in Norway and sold in Stockholm were 2 kg which compared with the emissions from a kilo of chicken, were half the emissions from a kilo of pork and a seventh of the emissions from beef. www.eurofishmagazine.com

With some 70 international speakers, the 2010 North Atlantic Seafood Forum will be the most ambitious and the most international yet staged, says organiser Norway Trade Fairs, who expect attendance to top the 450 delegates from 24 countries registered in 2009.

regarding some of the provisions of this legislation, says Mr Correard, particularly with regard to enforcement and they will hope to get some answers at the conference.

North Atlantic Seafood Forum, Oslo, 3-4 March 2010

Be inspired by the best!

The North Atlantic Seafood Forum has justified its reputation as the seafood industry’s premium event four years in a row. This year promises to be no exception. With more than 70 industry experts to analyse the critical issues affecting the seafood industry today the conference will provide unique insights and perspectives that are guaranteed to deliver real value to the audience.

M

uch is changing in today’s seafood industry. The reform of the Common Fisheries Policy, the introduction of new fishery control regulations, the entry of Iceland with its important fisheries into the EU, and the repercussions of the global economic and financial crisis, are just some of the topics to be addressed at the conference. We have assembled a formidable panel of some 70 international experts, says Jorgen Lund, Conference Director. They will be analysing the impact of these shifts on businesses, markets, and prices, and giving their own predictions of current and future developments in the sector, information that will help executives take the decisions needed

to make progress in a difficult environment. The potential impact of Iceland joining the EU is also generating a lot of interest, says Bruno Correard, a French consultant for the seafood sector responsible for marketing the NASF conference in France, particularly concerning the Icelandic fisheries and their management. French participants at the conference will also be looking for information on the current negotiations between Norway and the EU about fishing rights in each others waters.

Ministers set out their vision of the future Under the joint chairmanship of Guus Pastoor, President of the AIPCE, the EU Fish Processors

12 Eurofish Magazine 1 / 2010

Association, and Rolf Domstein, Chairman of the Norwegian Seafood Export Council, the conference will open on 3 March with a first session on the future of fisheries and aquaculture in the North Atlantic. This session, the North Atlantic Ministerial Session, will focus on policy and three fisheries ministers from Norway, Denmark, and Ireland are expected to set forth their vision for the sector over the next five years. Within this framework the ministers will discuss the new reform of the EU Common Fisheries Policy, the prospects for ecolabelling, sustainability, and resource management. Although new regulations designed to combat illegal fishing came into force on 1 January 2010, some processors and distributors are still seeking clarification

Staging a major conference at a time of recession is always a risky business. Companies are cutting back on all non core activities and convincing them to attend such an event calls for significant powers of persuasion.

We have a powerful programme with some of the biggest names in the trade sharing their visions with the audience, says NASF Director Jorgen Lund. This year we also wanted to mark the fifth year of the event by looking to the future and asking speakers and panellists to consider the issues that will come to steer the industry in five years. And delegates will be interested to learn whether there is any feeling that the end of the recession is in sight. The impact of the crisis has also not been uniformly felt over the whole industry. In German, says Alexander Wever, a consultant for the fisheries sector and NASF marketing representative for Germany, my feeling is that the retail sector was less affected than the food service business, the restaurants and caterers. He anticipates that German delegates will be particularly interested in the Seafood Industry Captains session and the presentations on salmon, pelagics, and whitefish. www.eurofishmagazine.com

[ Events ] Prospects for salmon analysed The first session will also portray the industry perspective with presentations from Iain McSween, CEO Scottish Fishermen’s Organisation, Bart van Olphen, CEO Fishes, and Arne Mogster, CEO Austevoll Seafood, representing the view from the UK, the Netherlands, and Norway respectively.

Van Olphen, the founder of the seafood retail chain “fishes,” that seeks to highlight sustainability, will be be telling delegates how he set up the first fully-sustainable seafood retail shop chain, combining good policies with good business. The industry perspective will also feature Lars Liabø, Chairman of Kontali Analyse, Kolborn Giskeødegaard, Senior Analyst with Nordea Markets, and Geir Isaksen, CEO of Cermaq, who will analyse the supply situation and market outlook for salmon.

The conference also takes into account the importance of non governmental organisations (NGOs) and their increasing ability to inform policy and influence consumers. WWF is currently developing standards for a number of aquaculture products and intends to launch the Aquaculture Stewardship Council once the standards have been finalised.

Jason Clay, Senior Vice President Market Transformation, WWF USA will be presenting an NGO perspective at the conference. The audience will also be treated to presentations from key industry leaders in the next session titled seafood industry captains, who will give their take on developments in the market, prices, and the seafood trade. The day will conclude with a panel discussion including industry CEOs, NGOs and the CEO of a private equity fund addressing the topic why to invest in seafood companies. www.eurofishmagazine.com

Innovative ideas flow at expanded MareLife seminar Running parallel to the afternoon session is the MareLife seminar on innovation. MareLife is a Norwegian network linking a wide range of organisations involved in the three bio-marine fields, aquaculture, fisheries and marine by-products, that seeks to foster innovation by facilitating collaboration between its members. The first part of the seminar on 3 March will feature presentations on each of the three bio-marine fields addressing the overall theme of the seminar of sustainable seafood production. This is the second time that this innovation seminar is being held within the umbrella of the North Atlantic Seafood Forum.

Although it faced scepticism the first time, with some considering it a distraction from the main conference, the seminar proved to be so successful that this year it has been expanded.

The second day of the conference is jointly chaired by Terje Martinussen, CEO, and Egil Sundheim, Director, Norwegian Seafood Export Council and opens with a session on trends in world seafood markets. Presentations cover all the major markets in Europe, the US, and China. In the afternoon the debate will shift to the supply side with presentations that look at resources and prices.

Sustainability will feature again in this session with an intervention

by Professor Jimmy Young from Sterling University in the UK.

Corporate finance seminar draws big names The second day promises to be particularly hectic as running alongside the plenary sessions

are two other events: the second part of the MareLife innovation seminar, and the Seafood Finance Seminar. The concluding session of the innovation seminar is chaired by Courtney Hough, General Secretary of EATIP, the European Aquaculture Technology and Innovation Platform. This session features a series of brief innovative case studies pre-selected by the organising committee that will be presented to the audience with a view to connecting the people behind the ideas with the manufacturers and venture capitalists who could help realise these visions. The case studies stem from all marine sectors and are based on business or science-related ideas.

food industry. During the two days of the conference there will be ample opportunities to meet during the coffee and lunch breaks, while in the evening on 3 March delegates can unwind with their colleagues at the conference dinner.

The North Atlantic Seafood Forum is co-organised by ABG Sundal Collier, Nordea Bank, the Norwegian Seafood Export Council, and MareLife and is sponsored by Grimsby Food Town, the Findus Group, the Norwegian Fishery and Aquaculture Industry Research Fund (FHF), and Fish Pool.

For more information visit www.nor-seafood.com

The corporate finance seminar is one of the highlights of the North Atlantic Seafood Forum and will feature all the biggest names in the Norwegian seafood industry.

Presentations by the chief executives will offer a unique insight into some of the different challenges and opportunities that the industry is facing.

As usual in connection with the conference there will be a series of social events to promote the sort of networking that is at least as important for delegates as the conference itself. There has been substantial interest for the conference in the UK, says Mike Purves, the NASF European representative. Seafish, the UK authority on seafood, is a conference partner and there will be speakers and a sizeable delegation from Britain. This interest will be manifest at a reception at the British embassy in Oslo on 2 March for speakers and other invited guests which will be preceded by a presentation on Grimsby highlighting the facilities the town can offer the sea

Eurofish Magazine 1 / 2010

13

The trade fair will present outstanding special shows, new ideas and products at the Bremen Exhibition Centre.

rope-wide. The advantage of the young company: buying, processing, and sale of the shrimps are all concentrated in one location. This guarantees short delivery times to buyers of the fresh peeled shrimps.

“We began trading in June 2009 and will be presenting our product at a trade fair for the first time”, says Magdalena Juncewicz from Fresh & Fine. “fish international offers us a good opportunity to get to know potential customers.”

Fish International, 21-23 February, Bremen

Series of innovative concepts at fish international

An innovative cleaning robot from the company Jürgen Löhrke GmbH forms part of a fully automatic production line at the special show “Robotik Pack Line,” which the company K-Robotix and eight technology partners will be bringing to the trade fair. In an area of 200 square metres the production line will demonstrate how various packaging, sorting, control and palletizing systems use robots to guarantee perfectly hygienic fish production and processing.

Visitors to the 12th fish international exhibition in Bremen from 21 to 23 February 2010 will be spoilt for choice when it comes to innovative new concepts to be launched at the event. A new self-service fish concept will be presented by TransGourmet Seafood Business to business from Bremerhaven for the grocery sector „which stands out for its significant culinary networking service spectrum,“ says TransGourmet Seafood Manager Ralf Forner. The company will exhibit a large range of seafood delicatessen and other marine products – including fresh fish, frozen In the run-up to the fair profesfish, marinades, shellfish and crustaceans, delicatessen salads, fried products and modern sional visitors can already get to know one another using fish interrefrigerated sales counter technology.

G

erman customers can also look forward to meeting a new fish species, the Asian redtail catfish (Hemibagrus nemurus), which F.L. Bodes Nachfolger GmbH & Co. KG has been importing since last year. A freshwater species grown in the mountain rivers of Viet Nam, the fish has already gained acceptance amongst fishmongers, says

Peter Koch-Bodes, who plans to introduce the fish to a wider audience at the fair.

Rich variety of Polish products Under the motto “Taste Poland” Polish producers will be inviting visitors to taste their products at lunchtime on Sunday and Mon-

14 Eurofish Magazine 1 / 2010

day. They will exhibit a rich choice of products under the umbrella of the Polish Fish Market Development Association – from unusual herring products such as herring rolls in cinnamon and grape sauce, to mackerel and halibut.

The Polish company Fresh & Fine is a newcomer to the fair. They sell hand peeled brown shrimps from the North Sea to customers Eu-

national’s B2B networking service and arrange to meet at the fair in the B2B Lounge in Hall 6. The B2B Lounge is open on all fair days.

Appointment co-ordination is being handled by Enterprise Europe Network. It is possible to register for the networking service, enter profile details and look for potential business partners as well as get more information about the fair at www.fishinternational.com. www.eurofishmagazine.com

The European Seafood Exposition and Seafood Processing Europe are the continents biggest and most international events for the seafood sector.

European Seafood Exposition, 27-29 April, Brussels

Will sustainability dominate the news at ESE again?

The European Seafood Exposition, the biggest and most international of the European fairs for fish and seafood will open its doors to the public on 27, 28, and 29 April. For the ESE this will be the 17th time the show is being held, while it will be the 11th edition of Seafood Processing Europe, the equipment manufacturers event, that is held parallel to the ESE.

I

n 2009 despite early fears that the fair would not live up to expectations due to the economic recession and the financial crisis

nearly 1,600 companies from over 80 countries exhibited at the ESE with a further 200 at the SPE. Visitors to the two events represented

140 countries. This year the effects of the recession are still being felt, with many companies particularly in Central and Eastern Europe re-

porting cutbacks in staffing levels, longer waits for payment, and delayed or cancelled investment plans. Whether this will translate into reduced numbers of exhibitors at the ESE/SPE remains to be seen. Already by the middle of January the combined list of exhibitors stood at around 650. Some of them will be competing for the Seafood Prix d’Elite awarded to the best products by a jury of specialists.

Finalists in the competition can expect plenty of publicity for their products and the interest of buyers, who are looking for new and innovative items. In 2009 the ESE was marked by the theme of sustainability which was not only apparent from the number of products that boasted a sustainable label, but also by the conference dedicated to the topic. This year too the emphasis is likely to be the same particularly in light of the discussion on the reform of the Common Fisheries Policy. Eurofish Magazine will carry a comprehensive review of the trade show in the June edition with profiles of the new products and equipment presented.

List of exhibitors at the European Seafood Exposition / Seafood Processing Europe 19 January 2010 Company name

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Company name

A. Espersen A/S ABRAMCZYK Company LTD Abroma Fishing Industries (Pty) Ltd Absolute Foods Ltd. Activ International Adepta Adriatic Sea Aquarium & Equipment Srl Affish BV Afos Ltd Agriculture and Agri-Food Canada Agri-Food Export Group Quebec-Canada AIP Akua-Group

5-429 6-832 7-1853 9-4046 5-113 4-6115

Alaska Fisch GmbH & Co. KG

4-6243 9-4161 4-6313 9-4089 9-4089 9-4027 5-353

Booth

7-1649 6-1126 Alaska Seafood Marketing Institute 6-1127 ALFOCAN, S.A. 5-150 ALIF-Associacao da Industria 7-1701 Alimentar Pelo Frio Alimex Seafood A/S 5-429 All- fish Handelsgesellschaft mbH 5-620 Alliance Elabores- La Dieppoise 5-541 Alpha Bay SA 5-615 Amand Terroir P-4730 Ammon International Inc. 6-1201 Andaman Seafood Co. Ltd. 7-1801 Andromeda Group 6-901 Anduronda 6-1159

16 Eurofish Magazine 1 / 2010

Company name

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Company name

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Angel Lopez Soto SL /Procsa Angulas Aguinaga S.A. Anhui Fuhuang Sunzhen Foodstuff Co., Ltd Anova Seafood BV Anthony Foods Limited / Rongcheng Luyang Aquatic Foods Co., Ltd Antrex Shipping N.V. APIA AquaChile Aquaculture Stewardship Council (ASC) ARBACOMMERCE d.o.o.

Arbi Dario Spa

6-1142 6-1163

Arctica Areco Arheh Group - Arhehpez S.A. (In Argentina) Asian Seafoods Coldstorage (Suratthani) Co., Ltd Asian Seafoods Coldstorage Public Company Limited Atka Atlantic Canada Lobster Atlantic Dawn Ltd Aucxis Trading Solutions AWEX - Wallonia Foreign Trade and Investment Agency

5-501 4-6105

11-2341 6-1023 11-2341 4-5822 7-1401 6-864 7-2053 11-2132 6-1265

7-1501 7-1801 7-1801 6-939 9-4089 9-4050 4-6206 4-6205

www.eurofishmagazine.com

[ Events ] Company name Baader, Nordischer Maschinenbau Rud. Baader GmbH + Co KG Germany Baltijas Eksposerviss Ltd. Bangladesh Export Promotion Bureau Bantry Bay Seafoods Ltd Barton Maquinaria, SL Bascules Robbe NV BASF Construction Chemicals Belgium N.V. BC Salmon Marketing Council Beaver Street Fisheries, Inc. Beijing Culimer Seafood Im-Exporting Co., Ltd. Beijing Leway International Fairs Co. Ltd Beijing Yin Qi Cheng Exhibition Best Foodstuff (Dalian) Co., Ltd Binca Seafoods GmbH BioNovations Inc. Biorius Bizz Dev Blue Max Seafoods Co., Ltd. Blue Star Seafood Co. Ltd, China Bord Bia, The Irish Food Board Bornholms A/S Boulogne sur Mer Developpement Cote d‘Opale British Seafood Limited Budenheim Altesa SL Bullmeat BV Bureau Veritas Butlers Choice A/S C.M.E „Les Pecheurs d‘Etaples“ Cabinplant International A/s Caladero Italia Caladero Scotland Ltd Caladero Seafood SL Camara de Comercio de Vigo

Booth 4-5943 P-4601 7-1553 5-609 4-5927 4-5844 4-5850 9-4089 6-1123 6-1225 11-2341 11-2341 11-2341 5-124 4-5816 4-6205 4-6205 6-1201 9-4329 9-4259 5-341 5-501

9-4029 6-1160 6-1318 9-4026 5-134 5-501 4-5915 7-1853 7-1853 7-1853 4-5927 9-4089 9-4169 Canada Agriculture and Agri-Food 9-4379 Capithan Exporting Company 7-1601 4-5830 CAPPMA-China Aquatic Products Processing & 7-1453 Marketing Association Cardon Logistique 4-6205 Carolina Classics Catfish Inc 6-1123 Cartagena Shrimp Company 6-1363 Caspian Tradition SA 6-1057 Caviar Import 6-1357 5-501 5-509 CCI International 5-611 CCPIT-SSA 11-2341 Chambre de Commerce 5-501 Boulogne Sur Mer Chanthaburi Frozen Food Co., Ltd 7-1801 Charlottetown Metal Products 4-6047 China Chamber of Commerce for Import & Export of Foodstuffs, 11-2401 Native Produce and Animal By-products CIFC Quick State S.L. 11-2121 Cimbric Fiske Konserves A/S 5-140 Cipal Sa 5-713 Cite Marine 5-241 Clearwater Seafoods Limited 9-4379 Coastal Villages Seafoods 6-1127 Cocci Luciano 4-6325 Comumap S.A 6-959

www.eurofishmagazine.com

Company name Congalsa Consejo Federal de Inversiones Control Union Certifications Coppens International BV Cornelis Vrolijk/Jaczon

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6-1215 11-2145 9-4024 4-5948 9-4153 6-1063 Corpei 6-959 Cosmos Foods 9-4349 Cozzini Inc 4-6355 CPF (Charoen Pokphand Foods Plc) 5-625 Crab Kingdom Inc. 7-1859 Cretel NV 4-6143 Croatian Chamber of Economy 6-935 Crustamar SARL 5-729 Crustimex 6-1027 Crustimex Seafood GmbH 5-720 CS France 5-345 CSB-System AG 4-6151 Culimer Vietnam Co., Ltd 6-1225 Dalian Bingshan Group Import & 4-5935 Export Co., Ltd Dalian Changfeng Food Co. Ltd. 11-2341 Dalian Donglin Seafoods Co. Ltd 6-854 Dalian Evergreen Foods Co. Ltd 11-2341 Dalian Free Trade Zone Lianyang 6-1031 Foods Co Ltd Dalian Shanhai Seafood Co., Ltd. 11-2124 Dalian Tianbao 11-2100 Green Foods Co.,LTD Dalian Yingjie Foods Co Ltd 11-2341 Dalian Yonming Food Co. Ltd 6-828 4-6011 Danish Export Group Association 4-6015 Del Mar Seafoods, Inc 7-1859 Delanchy Transports 4-6255 Delfin Ultracongelados SA 11-2140 Delimed 5-130 Delta Mossel BV 6-824 Denholm Seafoods 5-145 5-341 Denmark 5-429 Department of Fisheries Malaysia 7-1901 Desietra GmbH 9-4335 Deyan Aquatic Products 11-2341 & Foodstuff Co. Ltd Dias Aquaculture Group 6-815 Dieckmann & Hansen GmbH 9-4333 Direct Ocean 5-509 Dish Hospitality Private Ltd 7-1601 Drader Manufacturing 4-6317 6-1001 6-1015 Dutch Fish Marketing Board/ 6-1101 Nederlands Visbureau E&E Foods 6-1127 East China Seas Holdings Corp Ltd 9-4070 Ecodis Sarl 6-1148 Edge Manufacturing 4-6347 Egersund Net 4-5838 Eliona Industrial NV 4-6143 Elque & Company 7-1601 Embassy of Bangladesh 7-1553 Engelsviken Canning Denmark A/S 5-429 Erich Geiger Fish & Convenience 5-753 Escal S.A. 5-553 Estonian Association Of Fishery 5-329 Euroconsultants 4-6205 Eurofish 7-2049 European Commission, Directorate-General For 7-1511 Maritime Affairs and Fisheries Eurotrade 6-1035

Company name EXPALSA Exportadora de Alimentos SA Falmouth Fishselling Co. Ltd FAO - Globefish Farmers Land Handels GmbH FAS 2000 Limited Fastnet (Highlands) Limited Fastnet Fish Limited Fiordosur Seafood Fiorital Srl FischereihafenBetriebsgesellschaft mbH Fisheries & Oceans Canada Five Star Foodstuff Co. Limited Fjord Import Florida Bureau of Seafood and Aquaculture Fomaco Food Machinery Company A/S Food Empire Holdings Ltd

Food Export USA - Northeast Food from Denmark A/S Food Partners Co SA Forever Frozen Seafoods Inc. Foster Packaging Ltd

FranceAgriMer Frederiksvaerk Aaleexport A/S

Fresh Catch Limited Freshpack Friedrichs KG Frio Antartic SA Fripur S.A.

FROM - Ministerio de Agricultura, Pesca Y Alimentacion FRoSTA AG Future Seafood (Europe) Gadre Marine Export PVT Ltd Gadus nv Galana Nv Galaxidi Marine Farm Sa Gallant Ocean Group Gambastar S.L. GAMMA-A GEA GENEGLACE SAS Gebr. Kraan Palingrokerij BV

Booth 6-959 9-4029 6-1305 7-1459 9-4043 9-4043 9-4043 9-4027 5-149 9-4049 9-4089 11-2341 5-509 6-1123 4-6039 9-4353 6-1227 6-1327 6-1329 6-1337 6-1341 P-4705 P-4709 5-132 6-1201 4-6333 5-101 5-104 5-201 5-301 5-401 5-126 5-145 5-245 5-352 5-501 9-4049 7-1407 6-848 7-1416 7-1417 7-1428 7-1433 7-1436 7-1517 7-1533 7-1617 7-1633 7-1717 7-1733 7-1817 7-1833 7-1917 7-1933 7-2021 7-2029 7-2039 9-4049 6-1309 7-1601 6-957 5-745 6-801 6-1201 7-1853 P-4601 4-6148 6-1165

Company name

Booth

Gelazur GELFISH GeoEye GewuerzMuehle Global Aquaculture Alliance GLOBALGAP Gondi SA Gourmet Chef Packers Ltd Gradient Aquaculture Great Northern International / Seafoodexport Grobest Group Groupe Adrien Grupo Quirola Grupo San Cayetano Guangxi Nanning Baiyang Food Co. Ltd Halieutis SA Hallvard Leroy A/s Handy International Hangzhou Topere Sci. & Tec. Co., Ltd Hanwa Co., LTD. Hanwa Europe B.V. Heat and Control Pty Ltd Heiploeg Group Hela Gewürzwerk Hermann Laue GmbH & Co. KG Hermasa Canning Technology Hottlet Frozen Foods Nv Hubei Chuyu Food Co., LTD Hubei Laker Aquatic Product Co.,Ltd Hubei Shenlu Aquatic Product & Foodstuff Co. Ltd Huckerts International Hung CA CO., LTD IAFI IBA Industrial Iberica de Congelados SA (IBERCONSA) IbroMar BV Ice Works srl Iceland Seafood International Icelandic Group Icemark NV Icy Strait Seafoods, Inc ILPRA SPA Indepesca Overseas PVT LTD Industrade Inlet Seafish Sl

6-823 5-509 4-5828 9-4049 9-4062 9-4024 6-959 9-4089 11-2128

Innovation Norway Inter Fresh Concepts Interocean Seafoods Co. Interpral-Ulysse SAS Intersea Fisheries West Inc Interseafish Bv Interseafish Portugal, Lda Intersmoked SL Invertec Seafood Irvin & Johnson Limited Ishida Europe Ltd Island Fishermen Cooperative Association Isobox Isocab NV Istanbul Exporters‘ Association J. Marr (Seafoods) Limited J.M. Food Industry Co., Ltd.

9-4169 7-2011 5-613 6-959 4-5957 11-2106 6-1068 5-601 6-1123 11-2341 9-4161 9-4161 4-5819 6-915 7-1649 4-5927 6-1059 11-2341 11-2341 11-2341 4-6205 6-814 9-4036 4-6205 6-1158 6-1225 4-5863 6-1153 6-943 11-2120 6-1127 4-5811 7-1601 4-6155 5-620 5-313 5-413 5-513 5-213 4-5840 5-720 5-541 6-1127 6-1345 6-1345 7-1549 5-251 5-451 4-5951 9-4089 4-6341 4-6143 11-2101 11-2110 9-4043 7-1801

Eurofish Magazine 1 / 2010

17

[ Events ] Company name

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Company name

Booth

Company name

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Company name

J.P. Klausen & Co. A/S Japofish SA Jaw Feng Machinery Co., Ltd. JC David Jude Foods India Pvt Ltd. Jun Tcheng International Trading Co., Ltd Just Champion Enterprise Co Ltd JYY Fisheries Corp Kagerer & Co. GmbH Kangamiut Seafood A/S Karavela Ltd KEFALONIA Fisheries S.A Kelapack S. A. Kennemervis Groep Ketchum Manufacturing Inc King Freeze King Transport Kingfisher Holdings Ltd -Thailand KINJIRUSHI SALES CO., LTD Kocaman Balikcilik Exp & Imp Tra. Co. Ltd Kometos Oy Kratzenstein & Co GMBH, Ernst Kroma A/S Krustagroup S.A.U Krustanord Kuhne & Heitz Holland BV Kyokuyo Co. Ltd. L & B Taspac Laitram Machinery Laiwu Dunsunrise Foods Co. Ltd Land Young Foods Co., Ltd Landauer Ltd. Scallops Int. Division Landauer Ltd. Seafoods Division Landwirtschaftskammer Schleswig-Holstein Langosmar Organic L‘Aquaculture Tunisienne Larsen Danish Seafood A/S Laschinger GmbH Launis Fiskekonserves A/S Le Lien Ltd Legrand & Malo Leigh Fisheries Ltd Lenger Seafoods Group b.v.

Lenk Seafood Services GmbH Les Entrées de la Mer LG Fashion Corp - Food Division Liege Airport Lobster Fish Nv Lotacor, S.A. Lübbert Friedrich Wilhelm GmbH & Co. KG Lucky Holder Frozen Food Co., Ltd Lyons Seafoods Ltd Macduff Shellfish (Scotland) Ltd Mainstream Makimpex SAS Mar de Lebu Mardex S.A.

5-241 6-844 4-5836 5-501 7-1601

Mariner Seafoods International Marky‘s Caviar Marr Continental A/S Martesano Maruha Nichiro Group Maryland Department of Agriculture Maurer-Atmos GmbH McAirlaid‘s Vliesstoffe GmbH & Co. KG Memmi

9-4089 6-1123 9-4043 9-4027 9-4137

Norfolk Line Bv Normarine AS North Delta Seafoods Northcoast Seafoods A/S Northseafood Holland BV Norvelita UAB Nova Scotia Seafood Nowaco A/S Ocean Beauty Seafoods Ocean Choice International Inc. Ocean Delices Oceaninvest Oceanus, Lda OceaNZ Blue Ltd Optimar Fodema SA Orion Seafood Group Canada OSO - Delta Peche (Organic & Wild Madagascan Shrimps) OSO Headquarters (Organic & Wild Madagascan Shrimps) OSO Madagascar (Seafood Champion 2009) OSO, Organic & Wild Madagascar Shrimps Pacific Andes International Holdings Limited Pacific Gold S.A. Pacific Harvest Seafood

4-5939 P-4635 9-4169 5-429 7-1505 5-252 9-4089 5-351 6-1127 9-4089 5-501 6-959 7-1853 9-4046 4-5927 9-4089

Promarosa Productos Del Mar Santa Rosa CIA, Ltda Promens Aalesund Promens Dalvik ehf.

Promens Dalvik ehf.

Promens Iberia

Marel Food Systems Marfrío Sa Marine Foods (NZ) Ltd Marine Foods BV Marine Harvest ASA Marine Harvest Ireland Marine Harvest Norway Marine Harvest Scotland Ltd. Marine Harvest VAP Europe NV Marine Stewardship Council

6-1201 6-1201 6-1201 9-4343 5-429 P-4601 6-901 4-5833 9-4143 4-5906 4-6205 4-6205 7-1801 9-4022 5-353 4-5826 5-749 4-6067 5-629 6-859 9-4369 9-4018 5-620 4-6261 11-2341 6-1201 9-4040 9-4040 7-1649 6-959 7-2007 5-429 5-639 5-341 7-1449 6-830 5-115 5-121 9-4361 5-501 5-741 4-6205 9-4331 7-1959 9-4049 6-1201 5-717 9-4017 P-4501 5-624 9-4027 6-959 4-6223 4-6227 6-1243 7-1404 5-624 5-445 5-545 5-545 5-545 5-545 5-545 6-853

Ministero delle Politiche Agricole Alimentari e Forestali Ministry of Foreign Affairs Minnan Aquatic Development Co. Ltd. Modern Pack Hoppe GmbH Mona Mondo Mar Marine Foods APS Montajes Conserveros de Galicia SL Moon Marine (S) Pte Ltd Multiexport Foods Multipond Benelux Bv Multivac Sepp Haggenmueller GmbH & Co KG Musholm Lax A/S MWV NACTIS Naik Frozen Foods Pvt Ltd. Naik Ice & Cold Storage Naik Seafoods Ltd. Nantong Freezing Equipment Factory Narong Seafood Co., Ltd National 1 National Prawn Company Nautilus Food SA Negocios Industriales Real Nirsa S.A. Ness & Co GmbH, Maschinenund Anlagenbau New Brunswick Department of Fisheries New Cheng Coporation New Gabriel Europa Newfoundland and Labrador Seafood NHK Group Nienstedt GmbH Nils Sperre AS Nils Williksen AS Nireus Aquaculture SA Nissui Europe NOAA Fisheries Service NOCK Fleischereimaschinen GmbH Nor Pesca AS Nor Seafoods AS Nord Capital Sp z.o.o Nordic Frozen Food APS Nordic Meeresfruechte Nordic Seafood A/S Nordic Seafood Delicacies Nordic Seafood France SAS Nordic Seafood Iceland ehf.

Nordic Seafood Rus OOO Nordic Seafood SEE d.o.o.

Nordic Seafood Supply Nordic Seafood UK ltd Nordland fylkeskommune

18 Eurofish Magazine 1 / 2010

6-1123 4-6057 4-5812 11-2150 11-2221 11-2321 11-2421 5-129 7-2045 4-5963 5-611 9-4066 4-5927 6-1359 5-634 4-6165 4-6051 5-737 4-6309 5-116 7-1601 7-1601 7-1601 4-6345 7-1801 5-509 9-4039 6-1351 6-959 4-6134 9-4089 6-1201 6-851 9-4089 4-5905 4-6142 5-120 5-611 6-801 5-241 6-1219 4-6351 P-4635 P-4400 P-4509 5-241 5-241 5-241 5-241 5-241 5-241 5-241 5-241 5-241 5-241 P-4409 P-4527

Pacific Seafood Group Packo Inox NV Paljassaare Kalatoostus Papiers a Paviot Parlevliet En Van Der Plas Bv Paul Craemer GmbH Pecheries Guyot Pesca Nordica Pescados E Guillem SL Pescados, Camarones y Mariscos DOCAPES Pescafina S.A Pescanova S.A. Pescargen SA Pescaviar S.L. Pesquera El Golfo Sa Pesquera San Jose Sa Peter Pan Seafoods Inc Peter Stette AS Peter Taboada, S.L. Phatthana Frozen Foods Co., Ltd Phatthana Seafood Co., Ltd Pisces Industries Ltd Pittman Seafoods Nv Plano Pack bvba Plettenberg Bay Plunges Kooperatine Prekyba Pomona PassionFroid Pomona Terre Azur Poonsin Thang Nguan Hah Co., Ltd. Popp Feinkost GmbH Port Boulogne sur Mer Preferred Freezer Services Presteve Foods Ltd Prilam Prince Edward Island Business Development Inc Procesados Pesqueros SL Prochile, Chilean Exports Promotion Bureau Produits Belle Baie Ltée Produits De La Mer Produmar

6-927 6-927 6-927 6-927 6-1259 5-634 6-1127 6-1123 6-1127 4-5847 5-345 4-6006 9-4253 4-6101 5-501 5-241 7-1448 6-959 6-1143 5-229 7-1408 6-1361 5-621 P-4711 6-1127 4-6036 4-5927 7-1801 7-1801 4-6130 5-614 4-5917 7-1853 5-345 6-857 6-857 7-1801 7-1649 5-501 4-6323 9-4089 5-611 9-4089 7-1400 9-4027 9-4089 6-1039 7-1853

Promo Solution Ltd

Booth 6-959 4-6001 4-6001 4-6001 4-6001 6-801 6-815 6-901 7-1749

PROMPERU-Peru Export 7-1849 and Tourism Promotion Board Providence Bay Fish Company Inc 6-1343 9-4029 PS8 Ltd 9-4034 Qin Ye International Co. Ltd. 6-1201 Qingdao Oasis P-4406 Qingdao Yilufa Group Co. Ltd 6-1047 Quality Partner 4-6205 Quick Frozen Foods 6-840 International Magazine Rahbekfisk A/S 5-429 Real Friend Frozen Foods Co., Ltd 6-1201 Realco 4-6205 Regal Springs Tilapia 7-2003 Regnoli Cesare & Figlio Srl 6-1271 Reich Klima-Rauchertechnik 4-5842 GmbH Reutter SA 7-1444 Rex-Pol Krzysztof Parkosz 4-5815 Rivamar SRL 6-866 Rodé Vis B.V. 6-1001 Rongcheng Datian Frozen 11-2341 Foods Co. Ltd Rooney Fish 9-4365 Royal Culimer FZE 6-1225 Royal Fish Denmark A/S 5-735 Royal Greenland A/S P-4627 Rud. Kanzow (GmbH & Co.) KG 6-818 11-2201 Russian Federation 11-2301 S.K. Foods (Thailand) 7-1801 Public Co., Ltd S.P.A International Food Group 7-1801 Co., Ltd SABIEDRIBA IMS Ltd P-4601 Saeplast Containers 4-6001 Sairem 4-5814 Salas Zivis, Ltd. 5-144 Salica 9-4159 Salm Invest Group SA 9-4321 Samherji hf 11-2131 San Arawa SA P-4408 Sanchita Marine Products Pvt. Ltd. 7-1601 Sanya Yuantiao Aquatic Products 11-2341 Sapmer 11-2125 Scanbelt A/S 4-5907 Scandinavian Fishing Year Book 6-842 Schroeder Maschinenbau KG 4-5823 9-4117 9-4129 9-4217 Scottish Development International 9-4227 Scottish Fishermen‘s 5-352 Organisation Ltd. Sea Products International Ltd 9-4029 Sea Value Public Co., Ltd 7-1801 Sea Wealth Frozen Food Co., Ltd 7-1801 Seacold Seafoods (Singapore) 5-718 Pte Ltd Seadco SA 6-834 Seafare 5-611 Seafood Connection bv P-4519

www.eurofishmagazine.com

[ Events ] Company name

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Company name

Seafood International Seafood International Traders Nv/sa Sealord Group Ltd Sealpac International BV SEAMARK PLC Seatrade Reefer Chartering NV Seawork Fish Processor Pty Ltd Selonda Sequid GmbH Setraco NV ShanDong Oriental Ocean Sci-Tech. Co. Ltd

6-1353

Thailand Department Of Export Promotion Thalassa Seafoods nv The Big Prawn Company The Marine Products Export Development Authority The Organic Smokehouse The Union Frozen Products Co. Ltd. Time Seafood (Dalian) Co.,Ltd Tipper Tie Alpina AG Tomex Danmark A/ S Torry Harris America Inc Sucursal en Espana

Shetland Aquaculture Shetland Catch Siam Canadian Foods Co., Ltd Siamchai International Food Co., Ltd Sigma Ittica SL Simo Fishprocessing GmbH & Co. KG Sirena A/S Sirena Salmon A/S Skagerak Group A/S Skagerak Pelagic A/S Skagerak Salmon A/S Skalo SRL Slothouber Seafood BV Smart Farm AS Smurfit Kappa Group Snopac Products Inc. Sociedad Nacional de Galapagos C.A. SONGA SOF-Odden Caviar ApS SOGDA Limited, Inc. Sogelco International Inc Solea International BVBA Solidpack B.V. Somegel Sommetrade, S.L Sopura Southern Clams Ltd Southern U.S. Trade Association Sovintex Sa SPRL Belix Sri Lanka Export Development Board Stalam SpA Steen FPM International nv Stuhrk Delikatessen Import GmbH & co. KG Sudpack Europe AG Supernova SRL Supreme Sturgeon and Caviar Surapon Foods Public Co Ltd Surat Seafoods Co., Ltd Sustainable Fisheries Partnership Tacore Taiwan Frozen Seafood Industries Assn Taizhou Haihua Aquatic Products Co., Ltd Tan Hou Ocean Development Co., Ltd. Team Mare Tecnopool SPA Ternäben Service GmbH Thai Nisshin Technomic Co. Ltd Thai Royal Frozen Food Co., Ltd Thai Union Frozen Products Public Co Ltd

5-723 5-241 4-5911 9-4247 4-6063 5-620 6-901 4-6107 5-529 9-4030

7-1606 6-812 5-429 5-429 5-341 5-112 6-863 4-6311 4-5839 6-1127 6-959 5-755 7-1859 9-4089 5-729 4-6111 6-1043 4-5927 4-6205 11-2126 6-1123 6-1053 4-6259 5-703 4-6035 4-6201 7-1649 4-5827 5-345 9-4089 7-1801 7-1801 P-4402 4-5927 6-1201 11-2341 6-1201 4-6335 4-6161 6-865 P-4715 7-1801 5-153

www.eurofishmagazine.com

7-1801 6-1138 9-4029 7-1601 9-4029 7-1801 11-2341 11-2341 5-341

Trade Council Of Iceland Tradimar Reseau TradiMer bvba Traiteur Cote Mer Tramper Technology BV Trans-Europe Seafood Sales BV Transmarina C.A. Triad Fisheries Ltd Trico Seafood Trident Seafoods Corp.

Trio Food Processing Machinery AS Triomachine, S.L Tri-pack Plastics Ltd Triton Bv Mossel Handel Tropical Aquaculture Europe Tsujino & Co., Ltd. Ucluelet Harbour Seafoods Uhrenholt A/S Uhrenholt Ltd. Uhrenholt S.A.R.L Ulma Packaging Unibond Trading Ltd UNIMA Europe Union of Latvian Fish Processing Industry USDA - Foreign Agriculture Service Vaessen-Schoemaker Valastro Group VC999 Verpackungssysteme AG Veronica Marine Exports pvt ltd Verwijs Import & Export Vette & Verhaart B.V. - Qualimer Vichiunai Europe N.V. Viciunai Videcart SA

Vietnam Association of Seafood Exporters and Producers Vilsund Muslinge Industri A/S Vinh Hoan Corp.

Volta Belting Technology Ltd Wanchese Fish Company West Coast Frozen Foods Westward Seafoods Inc Whitecap International Seafood Wild Planet Foods Willem van de Velde Foodproducts BV Wisse Kramer BV WUSATA WWF Xiamen Comaccord Logistics Xiamen Expansion Eel Co Ltd

Company name

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Xports Yanagiya Machinery Co., Ltd. Yang Sei Seafoods Co., Ltd Yantai Moon Co. Ltd. Yantai TedFoods Co., Ltd Yen Jing International Pty Ltd Yian Ling Corporation Zeus Packing Inc. Zhejiang Taizhou Haierbao Aquatic Products Co Ltd

5-345 4-5833 9-4058 4-6209 7-1402 6-1201 6-1201 7-1853

4-5843 9-4040 5-501 4-5969 9-4137 6-959 6-1127 9-4089 6-1126

7-1410 11-2441 11-2551 P-4418 P-4427

7-1406 4-6027 4-6127 4-6138 6-836 6-839

5-651 5-655 5-645 6-808 7-1801

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Zhejiang Times International Exhibition & Service Co.,Ltd Zhenye Aquatic (Huilong) Ltd. Zhoushan Cereals Oils & Foodstuffs Import & Export ZIEGRA Eismaschinen GmbH ZWAN, W. VAN DER & ZN B.V.

P-4522 7-2001 6-1152 4-6265 9-4149

4-5901 4-5927 4-6031 6-1311 6-858 7-1659 9-4169 5-533 5-533 5-533 4-5851 9-4339 6-1253 P-4601 6-1323 9-4038 6-1317 4-5923 7-1601 6-860 6-843 5-345 5-345 4-6043 9-4059 9-4074 9-4165 5-357 9-4359 4-5920 6-1123 7-1601 9-4137 5-429 7-1859 6-1345 4-6018 7-1859 7-1559 11-2341 11-2341

Eurofish Magazine 1 / 2010

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[ Projects ] PathogenCombat: Reducing food-borne diseases in Europe

The gap between hygiene and technology Pathogenic microorganisms are skilled survivors. Their persistence in the food chain and cross contamination are among the most common causes of food-borne disease. Although the food industry is paying increasing attention to this problem it still happens that pathogens are transferred from processing environments and equipment to food products.

The underlying cause is frequently to be found in the design of the food processing equipment and the layout of production plants which make cleaning and disinfection difficult and fail to prevent microbial contamination sufficiently. For a lot of these problems the EU research project PathogenCombat has developed promising solutions that are now being introduced to the food industry.

H

ow do bacteria, fungi and other microorganisms differ from other contaminants in foods? In contrast to pesticides, heavy metals, and drug residues, microorganisms are living organisms that can multiply.

They can cope with very different conditions and they multiply everywhere where their often modest needs are fulfilled. In this respect, food plants offer microorganisms numerous opportunities. All kinds of bacteria or fungus will be able to find a niche somewhere where they can develop. Some of them like the cold, others prefer a warmer environment; some of them need oxygen, whereas others can get by without it. Food and surfaces where they can settle are available in plenty.

Microorganisms will grow on almost any surface, be it metal, plastic or stone, smooth or porous. They can exist practically everywhere and in a relatively short time they will form a biofilm (an aggregate of microorganisms) on the surface. Bacteria and other microbes are particularly persistent, however, in tiny pores and

Under a microscope even a smooth surface made of stainless steel, a preferred material in the food industry, looks like a jagged mountain range in whose deep valleys microorganisms can settle.

20 Eurofish Magazine 1 / 2010

crevices, fine cracks and clefts where they are relatively well protected against most of the measures that are taken to combat them. A bacterial spore in a 15 micron crevice is 1,000 times more likely to survive steam sterilization than a spore that has settled on a surface. At the bottom of a crevice they can develop largely undisturbed, only to rise later on Phoenix-like from the ashes and then re-contaminate the neighbouring surfaces.

Moisture is a risk factor The food industry has been aware of this for a long time and is familiar with the risks that pathogenic microbes pose in foods. That is why European food companies implement GMP, HACCP and hygiene plans to try and locate and limit these risks. A lot of water, disinfectant chemicals, high-pressure cleaners and high temperatures are used to tackle pathogenic microorganisms. Unfortunately, the effort is not always matched by the results: fighting microbes is a task that has to be constantly repeated. Sometimes, what was thought to be a remedial measure in fact helps to distribute the pathogens throughout the processing area, thereby progressively contaminating further new surfaces and food.

Water, in particular, constitutes a problem because wherever there is moisture, microorganisms will find ideal living conditions. Microorganisms multiply rapidly in water and can create a biofilm in just a very short time. At a temperature of 25°Celsius, 10 billion cells can develop from a bacterium in just 24 hours. That is more than the earth’s total population.

And there is plenty of moisture in food plants: wet floors, air conditioning systems, condensation water on non-insulated pipes and www.eurofishmagazine.com

containers or on chilled products, chilled and frozen storerooms, ice and the process water used for cleaning boots or washing raw materials.

Water is not only an ideal habitat for microbes, however, but also an effective medium for transporting and spreading them. Every drop that falls from a pipe and bursts into microdrops on the floor can infect other surfaces. Numerous microbes are rinsed into cracks and crevices with the water that is sloshed generously over the floor during cleaning processes.

High-pressure cleaners can result in visually clean surfaces, but at the same time spread millions of microorganisms from tdissolved biofilms. This process is further exacerbated by the high pressure, which often leads to the development of aerosols that then carry and spread the microbes through the air. Some microorganisms can even swim and are able to cover a distance of about 1.5 metres in one night – often purposefully in a particular direction: a lot of microbes display chemotactic behaviour, i.e. they swim towards greater concentrations of food – our food.

In spite of the great effort that a lot of companies put into cleaning and disinfection, the microbiological benefits they reap are often relatively meagre. However, it would often take only a little trouble and a few small changes to improve this situation substantially. One particularly important issue is “moisture management”, which should be well organised to ensure that wet floors and equipment are thoroughly dried again as quickly as possible after cleaning. Water that is left standing on the surfaces of processing areas encourages biofilm development largely negating the cleaning effort. www.eurofishmagazine.com

Hygienic Design a key Topic of PathogenCombat Of course, it would be even better and more effective if processing plants were built so that they could be optimally cleaned and disinfected. Machines that are installed too close together making them hardly accessible are difficult to clean and hard to control.

Equipment and plants have to be of “hygienic design” because the design, choice of construction material, design of surfaces and the position of a machine within a plant are decisive for its later susceptibility to microbial infestation and biofilm development.

This is one of the numerous topics that were addressed in the context of the integrated EU research project PathogenCombat. The panEuropean project in which 17 small and medium enterprises, 3 industrial partners and 24 research partners from 17 countries participated had the objective to contribute strongly towards improving effectiveness and uniformity in reducing the prevalence of food-borne pathogens in European food. At present, awareness of food safety issues varies significantly between member states in the European Union. Uniformity of procedures which should exist, for example based upon the EU regulatory requirements of self-control in accordance with the HACCP principles, appears to be non-existent.

It is difficult to find two countries that make comparable efforts to control food-borne disease of microbial origin, not only in Europe but on a global basis.

Now, after nearly five years of research work the participants are gradually presenting their findings. Dr. Roland Cocker (Cocker Consulting Ltd) who was included in the research work, drew a bal-

[ Projects ] One thing they wanted to find out was which factors influence the development of pathogen microorganisms, how biofilms on surfaces can be identified and combated reliably, and which conditions encourage the spreading of pathogens.

With this knowledge it would then be possible to develop improved cleaning agents and cleaning procedures for inert surfaces in the food and feed industry – and this was also one of the group’s objectives.

Results of PathogenCombat valuable to industry

Equipment and plants have to be of “hygienic design” because the design, choice of construction material, design of surfaces and the position of a machine within a plant are decisive for its later susceptibility to microbial infestation and biofilm development.

ance of the most important results of work package (WP) 11, Hygienic Processing Systems. The aim of this work package was to provide information on hygienic design, construction materials and cleaning and disinfection routines which can be applied to minimize the transfer of pathogenic agents to humans via inert (contact as well as non-contact) surfaces in food or feed processing plants.

The importance of this work package is emphasised by Dr Cocker’s estimation that over 70% of new CE-marked food processing equipment does not comply with European Economic Area (EEA) hygienic design laws.

The PathogenCombat researchers carried out confidential surveys within European food companies which revealed that a

22 Eurofish Magazine 1 / 2010

lack of disinfection was the main reason for food-borne diseases.

Cross-contamination was the decisive trigger for about one third of all food-borne diseases.

It became apparent that there is a gap in the food industry between technology and hygiene. This was one of the reasons why the participating partners made hygienic design one of the key areas of PathogenCombat.

During the course of the research, the scientists and their partners from industry found numerous starting points for warding off pathogenic microorganisms in the food chain. Some of them can be implemented relatively fast, for example by changing in-house routines or technological processes. Others will be more difficult to set up. The more all participants – those employed within the industry and inspectors and auditors – know about functional aspects of microorganisms, the more effectively will they be able to combat them. The important thing here is that the newly acquired knowledge is conveyed and implemented, in connection with the design of processing lines

[ Projects ] (equipment, logistics, plant fittings, in-company processes).

Special attention was paid to water within production areas because moisture influences the growth and dissemination of microorganisms as hardly any other factor does. Some food companies have already introduced a “Dry Floor Policy”. They do without rubber work boots and the washing stations required for cleaning them, and instead allow only safety shoes, and installventilation and extraction to dehumidify the air.

The scientists also investigated how the design of plants and equipment can promote in-company hygiene. It is a known fact that hygienic design can contribute towards preventing cross-contamination. Wherever possible, surfaces should be slant-

www.eurofishmagazine.com

ing to enable any liquid to run off.

Horizontal surfaces have to be dried quickly to prevent biofilm development. This does not only apply to the upper side but also to downwardsfacing surfaces, where liquids need to be readily-discharged and can be inspected to verify this.

With newly-developed methods, the researchers were able to prove that viewed under a microscope even a smooth surface made of stainless steel, a preferred material in the food industry, looks like a jagged mountain range in whose deep valleys microorganisms can settle. By coating the steel with a very thin layer of titanium, however, it is possible to prevent biofilm development. Cleaning and disinfection are the processes used for microbial removal in food processing. Today, they are often

tested for microorganisms suspended in liquid. Since attached microorganisms are physiologically very different, methods and approaches for analysing cleaning and disinfecting agents were developed and tested under realistic conditions. These techniques, including direct inspection with fluorescent light, for example, or work at molecular level, are not only faster and simpler than the complicated laboratory tests used so far, but they are also more representative. Another key topic block in the EU project looked for more effective cleaning and disinfecting techniques with which the biofilm can be effectively removed or substantially reduced.

PathogenCombat has provided us with an abundance of significant information on microorganisms.

New testing methods were created and novel information on the behaviour of pathogens has been obtained with which it is possible to predict the development, spreading and behaviour of pathogens in the food chain more exactly and with less risk. Today we know considerably more about the details and the dynamics of microbiological processes than before the project. The results prove that a lot of pathogenic risks can be considerably reduced by the application of hygienic design, better thought-out cleaning and optimised disinfection. mk For interaction with PathogenCombat and more information please contact the Coordinator Mogens Jakobsen, moj@life.ku.dk or Project Manager Vicki Lei, vil@life.ku.dk.

You can also visit www.pathogencombat.com

Eurofish Magazine 1 / 2010

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Profet Policy

Strategic issues of importance to fisheries and aquaculture Profet Policy, an initiative funded by the European Commission that ended in 2009, was a gateway to European policies and research efforts affecting the fisheries and aquaculture sectors. Eurofish participated in the project together with the Federation of European Aquaculture Producers (FEAP), the European Aquaculture Society (EAS), the International Council for the Exploration of the Sea (ICES), the European Association of Fisheries Producers Organisations (EAPO), and AquaTT-UETP Ltd.

T

he project combined the results and experiences of two successful EU projects on aquaculture - ‚PROFET‘ and ‚Aquaflow‘ helping to build a platform for the communication and dissemination of the results of EU-funded research projects in fisheries and aquaculture under the 5th and 6th Framework Programmes.

The following four key objectives have been met in the Profet Policy project:

1. To source and summarise, in simple language, research results in fisheries and aquaculture from the 5th and 6th Framework Programmes, focusing on relevance to policy.

2. To improve the flow of information of research results funded by the Fifth and Sixth Framework Programmes to stakeholders, focusing on relevance to policy application and development.

3. To provide dedicated forums for the exchange of views of Nation-

24 Eurofish Magazine 1 / 2010

al and European policy makers and stakeholders through the organisation of trans-national workshops covering the sectors of fisheries and aquaculture, incorporating the dissemination of research results.

4. To identify research needs to support policy definition within the sectors, and as a support to the Common Fisheries Policy.

The information generated has been distributed via the project website www.profetpolicy.info,

The Profet Policy workshop on Baltic Sea Fisheries in Vilnius was one of a series of workshops organised under the project designed to promote an exchange of views between the research establishment, policy makers, and industry in the fisheries and aquaculture sectors.

which contains all the project information and summaries (Technical Leaflets) of the EU-funded research projects.

Nine workshops were organized in different cities throughout Europe on a thematic and regional basis covering fisheries and aquaculture. These workshops were an important forum for the exchange of views of national and European policy makers and stakeholders.

Feedback from the individual workshops has been brought together under the broad topics of sustainability, policy and communication – since these considerations evolved as the major issues of importance judged from the themes of the presentations and the debates in the workshops. The main points can be summarised as follows: www.eurofishmagazine.com

[ Projects ] Sustainability • There seems to be a change in the approach of different stakeholders, where the protection of a common resource, the oceans, is perhaps being replaced by the sustainable exploitation of the largest global ecosystem.

• A coherent approach to certification and labelling was strongly recommended in response to increasing pressure from the consumer and society at large.

• However, when referring to sustainable development, it is evident that development cannot occur without investment – which is only possible from economically profitable operations.

Policy • For fisheries, simplification of legislation is a top priority for the profession, particularly in respect of Regulation 850/98, since this does not blend in well with the regionalized approach being adopted by the RACs. • Some fisheries sectors represented felt that the socioeconomic aspects of fisheries are underestimated, given the accented focus on sustainability issues.

• The aquaculture sector is very concerned about policies that reduce its economic competitiveness. The goalposts are being moved regularly on a wide range of topics, including environmental as well as other operating issues – such as farmed fish welfare. All of these actions end in increasing costs of production while market competition, particularly with third country imports, becomes more and more severe.

• Aquaculture should be an equal rights user (this point was raised regularly). www.eurofishmagazine.com

Profet Policy Workshops Location

Theme

Date

Bergen, Norway

Coldwater Marine Aquaculture

April 2007

Vilnius, Lithuania

Baltic Sea Fisheries

April 2007

Dublin, Ireland

Atlantic fisheries, Marine Cage & Shellfish culture - north

September 2007

Athens, Greece

Mediterranean Marine Aquaculture

November 2007

Warsaw, Poland

Continental Freshwater Aquaculture

December 2007

Marseille, France

Mediterranean fisheries

June 2008

Copenhagen, Denmark

North Sea Fisheries

June 2008

Treviso, Italy

Southern Freshwater Aquaculture

October 2008

Vigo, Spain

Atlantic Fisheries, Marine Cage & shellfish culture - south

November 2008

Profet Policy has shown clear differences between the aquaculture and the fisheries industrial sectors in Europe in terms of expectations and relationships with the research community.

that impact it.

- Capture fisheries are more vulnerable to climate impacts while technical, biological and disease issues are more important for fish farming.

- The fisheries industry is well organized, but communication between researchers and fishermen is difficult.

- The aquaculture industry is a younger sector and dependent on successful research efforts for resolution of many technical issues and problems.

Aquaculture (be it freshwater or marine) as a technical ‘process’ has closer relationships with and higher expectations of the scientific community.

- From an economic point of view fishermen see research as a potential limitation to their activities while fish farmers see successful research as an opportunity to develop their business.

- Fisheries activities are driven by different factors – fuel prices, fisheries stocks (TACs and quotas) – as well as market prices, while fish farming has more flexibility in reacting to market demands and has other mechanisms, such as quality and product differentiation,

Thus, research demands are real and evident in both communities but they differ significantly, involving different scientists and disciplines. However, fishermen and fish farmers place similar products on the same market. In addition, processing activities are similar. The key difference is that fishermen have defined periods for fishing and are limited

by TACs and quotas, while fish farmers have to grow their own livestock and are actively involved with their fish all year round. The big issues for both sectors are the market interest in the products, the best planning of sales (including best prices), and the public image of both sectors as food suppliers and resource users.

cation between science and the producers.

• In general, there is little public knowledge of what research is actually doing in the fields of fisheries and aquaculture; the Profet Policy project has given the research sector an excellent opportunity to explain what it is doing, but many stakeholders do not feel involved in the research.

• Most people are also not aware of policy issues. Communication must be improved at several different levels, for instance, what is science doing to improve, what is the professional sector doing to implement recommendations, how are science and the profession working together, what is the Commission doing in respect of policy development.

• Multi- stakeholder cooperation and agreement is seen as essential for the future, where consensus agreement will be required while understanding the need to move quickly, efficiently and effectively.

• Potential need for an aquaculture observatory (to follow developments) – following the creation of the fisheries control agency in Vigo.

• There is a need to communicate and disseminate research with efficient tools making the most of traditional and new media channels as well as other fora such as workshops and events.

Improving communication

The results delivered by the Profet Policy project have facilitated the flow of information from RTD projects to a wide range of stakeholders from the aquaculture and fisheries sector.

Events such as the Profet Policy workshops provide a unique opportunity to learn the different points of view of the stakeholders, and to promote better communi-

For more information contact Sebastian Rodriguez at sebastian. rodriguez@eurofish.dk or FEAP at secretariat@feap.info

Eurofish Magazine 1 / 2010

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Cover STory

Urker Vishandel G. Koffeman takes new building into operation

Armed for the future with MSC plaice

The Dutch wholesaler G. Koffeman is currently one of the few suppliers in the international arena that sells MSC plaice. The fresh fish is mainly sold in Belgium, France, Switzerland and Germany. G. Koffeman recently took a new building into operation in Urk. With their sustainable product and the modern processing plant the company sees itself well set up for the future.

T

he fishing village of Urk on the east coast of the Ijsselmeer stands like no other location in Holland for the flatfish industry. Dozens of companies there live from processing plaice, sole, turbot, etc. The continuous decline in the Dutch plaice quota in recent years has led to reorganisation of the industry, however, and mergers, takeovers, and bankruptcies resulted in a concentration within the industry to which not only small companies had to give in but also – as was to be seen in the case of Baarssen – industry giants as well. Against this background the investments made by the wholesaler G. Koffeman in a new building seem to possibly signal a turnaround in the flatfish industry in Urk. Geert Koffeman invested about 1.5 million EUR in the new plant which he manages together with his sons Gerrit (sales) and Freek (quality control). About 1,000 square metres are available to the family business with its 15 employees for offices, processing and storage in different temperature zones – much more than they had in the old building which they shared with a second wholesaler. Urker Vishandel G. Koffeman today has two strong footholds: one as a commissioner at Urk auction in which function they view and

Geert Koffeman invested about 1.5 million EUR in the new company premises which he manages together with his sons Gerrit (r.) and Freek (l.).

26 Eurofish Magazine 1 / 2010

G. Koffeman Company Fact File Urker Vishandel G. Koffeman Riepel 2 8321 MR Urk NL – Holland Tel.: +31 (0)527 690 361 Mobile: +31 / 65157 13 05 Fax: +31 (0)527 690 069 E-mail: gerritkoffeman1@live.nl Business: Fresh fish wholesaler Owner: Koffeman family Managers: Geert, Gerrit, Freek Koffeman Sales territory: Belgium, Holland, France, Germany, Switzerland, Italy, Great Britain, Denmark Product range: Plaice and plaice fillets, sole,

turbot, brill, witch, cod, zander, pike, gurnard, goatfish Customers: Wholesalers No. of customers: 40-50 Sales: 8 million EUR Export share: 85 % Main export countries: Belgium, Switzerland, Germany, France Trade volume: about 1,000 tonnes p.a.

Founded: 1984 Vehicle fleet: 5 refrigerated trucks for deliveries to Holland and Belgium No. of employees: 15 Certificates: MSC, further certificates in preparation

assess landings for traders based in other locations and take care of suitable packaging and transport of the fish to its buyer; and the other as a processor of about 20 tonnes of fresh fish (mainly plaice) per week which they supply to wholesalers in various European countries. Zander is a second important product. This comes from local catches in the Ijsselmeer but also from Polish imports.

New building geared to further growth “Trade and processing volume, and consequently space requirements, increased constantly over the past few years. Apart from that, our former premises no longer met the more stringent hygiene requirements which customers from the grocery sector demand today”, says Geert Koffeman in explanation of the investment. The new company was erected in the industrial estate in Urk within just 6 months, with a potential second building already in mind to cope with further growth. The building is to be immediately certified according to ISO 2200+ in order to fulfil all requirements of customers from different European countries.

The company has already been through and achieved MSC certification, enabling them to trade sustainably caught fish. They currently concentrate on plaice from the Ekofish Group (see box).

Rocketing rise in demand “We began in summer with selling 150 kilograms of MSC plaice fillet per week and by the end of the season we had reached eight tonnes”, says Gerrit Koffeman, describing the rapid rise in demand for this product within just a few months. “Evewww.eurofishmagazine.com

Cover STory

The new premises in Urk’s industrial estate were built within just six months, with a potential second building already in mind for further growth. .

In April the company began by selling 150 kilograms of MSC plaice fillet per week and by the end of the season in November this quantity had reached eight tonnes.

Growing space requirements and an increase in trade volume made the new building essential. Today, G. Koffeman has just under 1,000 square metres available as production and storage space and employs 15 people.

The difference in price between MSC plaice and conventionally caught flatfish can constitute up to 50 per cent depending on the season, size category, landings and the demand situation, but on average it has levelled out at about 15 per cent.

rybody is asking for this product because the stocks are not only fished sustainably but because thanks to the twin rig fishery much less damage is done to the environment”, is the reason the Urk company gives for its success in this segment. The twin rig method used by the Ekofish Group differs from the conventional fishery with beam trawls 28 Eurofish Magazine 1 / 2010

Ekofish Group The Dutch Ekofish Group was the first and so far the only company to be certified by the Marine Stewardship Council (MSC) for the plaice fishery in the North Sea. The certification process involved a sixteen-month independent examination of the twin rig fishery. The group has five trawlers

that use nets with a mesh size of 120 to 140 mm and land 2,500 tonnes of North Sea place per year for the North European market. The stock is in the meantime said to be within safe biological limits and the large mesh size guarantees a low by-catch. The Ekofish Group only fishes outside of

the spawning season from 1 April to 1 December. In agreement with WWF and the North Sea Foundation the fishermen close certain regions for the fishery and also take part in scientific research programmes in order to examine the effect of the fishing gear on the marine biotope and the seabed.

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Cov er STory

in that it does without the heavy tickler chains in front of the nets that are mainly responsible for the much disparaged destruction of the seabed. Apart from that, the fishery uses considerably larger mesh sizes in the front section of the net and has optimised the escape panel which leads to a reduction in by-catch.

Together with a lower trawling speed these factors do not only achieve a better selectivity of the fishing gear but at the same time also save up to 30 per cent fuel.

season ended early due to early spawning. As from 1 April when the next fishing season starts again, however, an increase in the catch volume of MSC plaice (currently 2,500 t per year) is expected because other vessels are currently undergoing certification.

The company is not only expecting sustainably fished stocks to produce higher catches. To the pleasure of Cornelis Koffeman the fisheries ministers in December agreed on a higher TAC than in recent years. Cornelis Koffeman is the brother of the company manager and has been working

in the fishery training segment for more than 40 years. He is also the Chairman of the Association of Fish Wholesalers and Exporters in Urk. With the present TAC increase and the newly extended company premises the wholesaler G. Koffeman is looking posinik tively into the future.

Ekofish currently supplies about half a dozen processing plants in Urk with plaice, whereby G. Koffeman has ensured itself the largest share of size category 2 of this fish which is for fishes with a round weight of between 500 and 800 g. From these fishes they produce a range of products that meet all the usual market demands which include whole plaice but also kitchenready plaice and plaice fillets (with and without skin) in various weight classes.

MSC fish on average 15% more expensive The difference in price of MSC plaice from conventionally caught flatfish can constitute up to 50 per cent depending on the season, size category, landings and demand situation, but on average it has levelled out at about 15 per cent. There were no problems handing on this higher buying price because there was currently rather too little than too much fish of this quality available on the market. “Everybody wants MSC fish and the price sooner plays a subordinate role at present”, says the manager happily of developments in this market segment. In 2009 the fishing www.eurofishmagazine.com

Eurofish Magazine 1 / 2010

29

The fish are hung by hand onto skewers for smoking.

smoked herring as well as ‘Schillerlocken’ (curled strips of smoked dogfish).

Eight four-cart chambers produce parallel

Netherlands FishPartners operates one of the most productive smokehouses in Europe

Smoked mackerel for the international market

The Dutch Kennemervis Group comprises ten firms in six European countries. It reorganised at the end of 2008, uniting the three Dutch companies Muys, Eldoro and Gravis in the subsidiary FishPartners. All the smoking activities of the group are now concentrated in Urk at the Gravis smokehouse. There the company operates one of the biggest and most modern smokehouses in Europe.

T

he former fishing village Urk on the Ijsselmeer is not only home to the biggest and most important auction in The Netherlands but also to one of the most productive smokehouses. This smokehouse which today belongs to the Kennemervis Group was set up ten years ago with a production area of 2,400 square metres and then completely modernised in 2007.

At peak periods up to 80 t of finished products leave the plant per week. The main products processed are based on mackerel but also include smoked salmon and

The raw materials for smoking consist solely of sea frozen fish which is purchased in January and February when, in the opinion of site manager Mario Duyzer, the mackerel has the best consistency for smoked fish. Most of the raw materials are stored externally and taken to the smokehouse as required. There they are defrosted under controlled conditions with the help of warm water. The fishes are then machine gutted, checked over by hand and if necessary reworked before being placed in the brine solution to achieve the right salt content – something which can vary depending on the market for which the final products are destined. The fish are hung by hand onto skewers for smoking.

The whole factory is built on the principle that the products’ paths never cross one another to rule out contamination between raw materials and finished products.

Following this same principle, the eight 4-cart smoking chambers from Vemag each have two doors: one in the raw materials department for filling the machine, and the other on the opposite side for taking the smoked products out.

This door thus marks the start of the finished product department.

Production of own brand and private label products

The smoking process is controlled automatically but monitored by experienced smoke masters.

30 Eurofish Magazine 1 / 2010

The smoking process is controlled automatically but monitored by experienced smoke masters. “The machines are there to support www.eurofishmagazine.com

The Kennemervis Group The Dutch Kennemervis Group has its company headquarters in Spakenburg and unites 15 companies in Holland, Belgium, France, Denmark, Sweden and Norway. It also owns two fishing vessels. The group trades both raw materials and semifinished, finished and convenience products from the segments fresh, smoked and frozen products, as well as marinades and matje herring. It has a widespread sales and

marketing network in Europe. Deliveries go to nearly all market segments, from industry and the whole sale sector, shop-based and mobile fishmongers, to supermarkets and the gastronomy and catering sectors. Group sales amounted to 181 m. EUR in 2008. The Dutch market accounts for about half of this total. The group makes about 8% of its total sales in Germany, equal to about 14.5 m. EUR.

B.V. Kennemervis Groep Spakenburg, NL Myonna B.V. Spakenburg

Netherlands

FishPartners B.V. Spakenburg / Enschede / Urk Schmidt Zeevis Rotterdam B.V.

Rokerij Piccard B.V. St Annaland

N.V. Vadema Heusden-Zolder

Belgium

N.V. Vandermaesen Heusden-Zolder N.V. Marifish International Heusden-Zolder

Kennemervis France Sarl Boulongne-sur-mer

France

Werner Larsson Fiskeeksport Skagen

Astrid Fiskexport AB Rönnäng

Vestmar AS Ålesund

Denmark

Astrid Seafood AB Rönnäng

Sweden

Jonils i Göteborg AB Rönnäng

Norway

Nor Cod AS / Fjord Cod AS Ålesund

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Eurofish Magazine 1 / 2010

31

netherlands

The raw materials consist solely of sea frozen fish. The factory was designed so that the paths of the products never cross one another to rule out contamination between raw materials and finished products.

The fillets are offered both in consumer packs and bulk packs for loose sale.

the operator – not the other way round”, says Site Manager Mario Duyzer to describe the division of work between man and machine during this, the most important, stage of the production process.

in Urk produces both its own brand ‘FishPartners’ and private label products. At present the company is looking to extend the production programme by adding fish species such as butterfish

After smoking, the warm fishes are cooled down to 7°C in a rapid chiller to as far as possible reduce bacteriological processes. Once this temperature has been reached the products are either put loose

into bulk packs for counter sales or packed individually using thermoformers for supermarket sales and dispatched to customers via Kennemervis’ distribution centre in Spakenburg. The smokehouse

FishPartners unites three companies At the end of 2008, three Dutch fish companies – Gravis, Muys and Eldoro – combined their individual strengths under the corporate umbrella “FishPartners”. Together the three fish companies operate five plants in The Netherlands: in Spakenburg (2 plants), Urk, Klazienaveen and Enschede. They pooled their resources to bring together expertise and production know-how in segments like buying and selling, logistics and product development. The aim of this co-operation is to be able to react more substantially than 32 Eurofish Magazine 1 / 2010

before to the fast changing requirements of the market. “For us, future orientation means co-operating more closely and searching for ways to offer our customers a better product and

optimal service. This understanding of partnership is also expressed in our name”, said Peter Frans Koelewijn, the Manager of FishPartners. They were not only aiming at a partnership with the sister companies within the Kennemervis Group but also at partnership with their suppliers and customers. This pooling of resources will not lead to Three formerly independent changes in the named locations: plants united under the umbrella its purpose is to ensure the conof the Dutch Kennemervis tinuity of specific product and Group to form the new company market know-how and to mainFishPartners which also supplies tain the professional compethe German market. tence of local staff. www.eurofishmagazine.com

Also available Online at www.eurofishmagazin.com Eurofish International Organisation H.C. Andersens Boulevard 44-46, DK-1553 Copenhagen V Tel.: +45 333 777 55, Fax: +45 333 777 56

or tuna and has already experimented with pangasius and cobia.

For the medium term they want to build up a new product line under the brand “le fish”.

Deliveries to the German market, too Half of total production volume remains on the Dutch market and the other half is sold in various European countries, with the main focus on the French and German markets. Products destined for Germany go via a wholesaler in Enschede (previously Eldoro) which is a member of FishPartners. This company has already been active on the German market for many years with a range of fish products specially adapted to the expectations and taste of German customers. The company has also made itself a name as a supplier of high-quality products in the field of special marinated nik products. www.eurofishmagazine.com

Eurofish Magazine 1 / 2010

33

netherlands

Sea Fresh produces in its own tuna factory in Sri Lanka

Extension plans in Urk Yellowfin tuna is one of the two mainstays of turnover in the broad product range of the Dutch fresh fish wholesaler Sea Fresh. In order to become more independent and enjoy increased flexibility of supply the company co-operated with a partner just under a year ago to take over a tuna factory in Sri Lanka. And for this year a further extension is planned at the company headquarters in Urk.

W

e look ahead, not back.

That is why we have decided that we should invest now so that at the end of the crisis we will be more productive than we were before.” Sea Fresh managers Jan Ras and Jan Kramer are not to be shaken by the current economic situation – on the contrary.

Although they have registered a slight decrease in sales volume at their fresh fish wholesale company they are planning the extension of the company headquarters at this very time. The builders will be moving in with their excavators as from summer in order to build a new hall with an area

Sea Fresh Company Fact File Sea Fresh Stortemelk 16 8321 EE Urk, Holland Tel.: 0031 (0)527-68 72 39 Fax: 0031 (0)527-68 72 40 E-mail: seafresh@zonnet.nl www.seafresh.nl Business: Producer, wholesaler Owners: Ras Brothers Manager: Jan Ras Sales Manager Germany: William Visser Sales Manager Sea Frozen: Jan Kramer Sales territory: Germany, France, Holland, Spain, Italy, Belgium

Jan Ras and Jan Kramer: “As a processor we can meet our customers’ requirements even better and more flexibly than we could as an importer”

34 Eurofish Magazine 1 / 2010

Product range: Fresh fish, frozen fish (about 30 species) Brands: Sea Fresh, Sea Frozen Customers: Grocery, C+C, wholesalers No. of customers: 60 Export share: 85% Main export countries: Germany, France Trade volume: 25-30 t. per week Founded: 1999 No. of employees: 30

of about 1,500 square metres to create space for new packaging lines. There, the company wants to produce mainly fillet portions and convenience products under modified atmosphere for which they see continuing growth in international demand.

Tuna factory in Sri Lanka with BRC and IFS Depending on the season the core range of the Urk-based wholesaler consists of 20 to 30 species of fresh fish, plus crustaceans and shellfish. The range is made up of North Sea species and imported fish. Sole, plaice, turbot, witch, cod, dab and saithe are just as much a part of the product list as pangasius, Victoria Nile perch, tilapia, swordfish or tuna. Yellowfin tuna, in particular, has developed into an indispensable product in recent years which is why the company last year decided to take over the Northwest Fishery factory in Sri Lanka.

The building was set up three years ago and is currently preparing IFS and BRC certification

In order to become more independent and enjoy increased flexibility of supply the company co-operated with a partner to take over a tuna factory in Sri Lanka. www.eurofishmagazine.com

netherlands

which it expects to achieve already this summer. “As a processor we can meet our customers’ requirements even better and more flexibly than we could as an importer”, is the reason Jan Ras gives for investing in their own company in the country of origin. It will mean that they will be in a position to supply all the usual cuts in customised weights without any problems. “We cut the fish 100% in accordance with our buyers’ wishes”, emphasizes Jan Kramer.

Today, 13 to 15 air freight containers with a total weight of 15 to 20 tonnes of yellowfin are flown fresh to Frankfurt every week for distribution to customers in half a dozen European countries.

These currently number about 60 who receive deliveries regularly three to four times a week.

Among them are numerous big well-known customers from the grocery, wholesale and cash and carry sectors. In Germany, Sea Fresh products are distributed four to five times a week via Cuxhaven.

Sea Frozen completes Sea Fresh Sea Fresh was founded ten years ago as a joint company of the two fish companies Gebr. Hakvoort and Van der Reest Fish. It has been able to expand consistently since then. Four years ago Sea Fresh added a range of frozen fish to its product list and at the same time outsourced this to the sister company Sea Frozen.

The fish species on the frozen product list are mainly the same as those in the fresh fish range.

Jan Kramer is very pleased with developments in this market segment and in the meantime concentrates solely on the frozen fish www.eurofishmagazine.com

trade. Last year the first international office opened in France.

With Philipp Baarssen the firm was able to gain an experienced member of the Baarssen company which got into difficulties last year and had to be broken down.

Sea Frozen’s production facilities are today located in part of Baarssen’s old company premises. Fro-

zen fish trade mainly focuses on cod from Murmansk and zander fillets from Russia, Estonia and Kazakhstan. In addition, Sea Frozen has also integrated the product programme of Baarssen – mainly flatfish, breaded and unbreaded, in cardboard packs or bags – and was thereby able to gain additional customers.

“Every crisis offers chances, too”, of that the Sea Fresh / Sea Frozen managers are sure. With the company takeover in Sri Lanka, the new building in Urk and the extension of the product range in the frozen fish segment they feel well equipped for the future.

nik

netherlands

Haasnoot Vis supplies matje herring, semi-finished products and marinades

Move to larger premises Haasnoot Vis from Katwijk is one of the big Dutch herring processors. The company produces gutted matje herring in barrels, double matje fillets, and marinades, as well as semi-finished products for industry and the wholesale sector. The German subsidiary Weser Feinkost serves the German grocery and catering sectors. Haasnoot Vis will soon be moving to new company premises with more than double the area of the current location.

T

he Dutch have a special relationship to water. No matter whether it is their own home, their office or their company, they like to be able to see water or a canal from their window. For this reason Leen Haasnoot sees the move to the new fish factory which is planned for later this year with rather mixed feelings. “The new company opens up greater possibilities for us but we will miss the direct connection to the water”, laments the Haasnoot manager jokingly. The current location in Prins Hendrikkade 10 in Katwijk fulfils this wish but the district’s building plans only foresee apartments and offices in canal bank locations and producing industries have to give way to this trend by mid-2010.

The major part of Haasnoot Vis’ herring processing has already moved to the nearby industrial estate where more than 4 million EUR were invested in converting a former frozen storage depot.

The new site offers about 9,000 square metres for production, storage and cooling in all temperature zones, and that is more than double the current area.

When the office and administrative wing is complete the last employees will be able to move, too.

“We want to get this over with now as quickly as possible because for in-company logistics reasons it’s by no means perfect having the company divided between two

Leen and Kees Haasnoot in front of the new premises which are more than twice as big as the former location and have about 9,000 square metres available for production and storage, and cooling areas for all temperature zones.

Most of Haasnoot Vis’ Dutch customers are fishmongers. In Germany, Belgium, France and Israel deliveries are mainly to wholesalers and industry.

36 Eurofish Magazine 1 / 2010

locations”, Leen Haasnoot has recognized. Together with his two brothers Martin and Kees he manages the herring company which is today in its third generation after being founded in 1950. And the fourth generation has already entered the company. Martin Haasnoot runs the subsidiary Weser Feinkost in Syke near Bremen.

Kees Haasnoot is responsible for marketing matje herring products on the Dutch market and for the fishing activities of cutter KW 42.

This vessel originally operated in the beam trawl fishery for plaice and sole but was converted for the twin rig fishery at the beginning of last year in Denmark. This fishing method takes less toll on the seabed and requires considerably less fuel. The company is expecting to be awarded MSC certification for KW 42 in mid-2010. The ship’s catches are marketed via the Dutch auctions.

Salt herring and matje herring for the German market Germany is a key market for the Katwijk company. It is mainly salt herring and matje herring that are sold there but a large quantity of marinated semi-finished products and fillets or flaps that are cured in vinegar brine are specially processed in Syke to finished products that fully meet German consumers’ tastes. The company also has big customers in Belgium and France for whom individual solutions are developed in which to soak the fish according to the preferential tastes of the markets concerned. 40 to 50 tonnes of flaps can be put into the solutions every day where they are stirred from time to time and then after a week frozen in 30 kg barrels and stored until ordered by the customers. Semi-finished www.eurofishmagazine.com

netherlands

marinated products currently account for 40% of Haasnoot’s production volume. The remainder consists of double matje herring, matje herring in barrels, herring for smoking, mackerel, herring flaps and salt herring. “Demand for salt herring has declined continually during recent years but particularly in the winter months this product still sells well in Germany”, is how Leen Haasnoot assesses the market situation at the moment. The salt herring is offered under the Weser Feinkost end consumer brand “Meerfisch” in 2 kg tubs and 1 kg bags.

The Dutch company processes about 8,000 tonnes of herring per year. Depending on the season the raw materials come from Norway, Denmark, Scotland, Ireland, and from Dutch shipping companies.

They consist of both round herring for matje herring and smoked fish production and fresh flaps and fillets. MSC herring is becoming increasingly significant, with all available quantities finding buyers because demand for certified raw materials is high.

Extension of service range Particularly since Haasnoot went into its fourth generation the range offered by the company has

www.eurofishmagazine.com

The company also imports frozen fish such as Alaska pollack, saithe or pangasius which Dutch retailers buy for their fried fish production.

been extended beyond herring products. Imported frozen fish

such as Alaska pollack, saithe or pangasius which Dutch retailers

buy for their fried fish production play a particularly important role here. And the product list also includes breadcrumbs and a special oil for frying the fish. The oil is a new development which is said to achieve the same results at a temperature of 175°C as conventional oils do at 200°C. And it is not only more gentle to the fish but at the same time also saves energy. The company also offers a range of sauces to accompany the fried fish. “Fishmongers want to buy as many products as possible from the same supplier. We can offer more than just matje herring and marinades – We can deliver a complete concept to retailers”, unnik derlines Leen Haasnoot.

Haasnoot Vis Company Fact File Haasnoot Vis BV Prins Hendrikkade 10 NL-2225 TZ Katwijk Tel.: +31 (0)71 4016441 Fax: +31 (0)71 4072446 www.haasnoot-vis.nl Business: Herring processor Owner: Familie Haasnoot Managers: Leen, Kees and Martin Haasnoot Subsidiary: Weser Feinkost, Reederei Haasnoot (Ijmuiden)

Sales territory: Holland, Germany, Belgium, France Product range: Matje herring, salt herring/ hard salted herring, double matje herring fillets, matje herring fillets in oil, herring flaps and fillets cured in vinegar brine, frozen fish (hering, mackrel, herring flaps, pollack, pangasius, saithe, etc.), breadcrumbs and oil for frying fish, matje herring, marinades, semi-finished products Brands: Meerfisch,

Haasnoot Vis, Elka Customers: Holland: retailers; Export countries: industry, wholesale sector Sales: 12-15 m. EUR Main export countries: Holland, Belgium, Luxembourg, Germany, France, Israel Trade volume: approx. 8,000 tonnes (fresh + frozen) Founded: 1950 No. of employees: 35 permanent plus temporary staff during the matje herring season

Eurofish Magazine 1 / 2010

37

netherlands

New building, new brand, and involvement in efforts to reduce by-catch

Ibromar becomes Culimer The Dutch fish importer Ibromar is building new headquarters at Rotterdam Airport. The imminent move is a symbol of the company’s starting out in a new direction: It will be changing its name to ‘Culimer’ and will already be presenting its new brand image at the next ESE. For some months now, the company has also been partaking in an environmental programme to reduce by-catch.

M

arc Buczkiewicz, who is responsible for sales at the fish importer Ibromar, is expecting customers from Hamburg today. He wants to pick them up at the airport. Buczkiewicz can wait, however, until the plane touches down on the runway which he can see from his office desk. The arrivals hall of Rotterdam Airport is just a few minutes’ walk from there.

“Our customers from Germany or Great Britain are sometimes at our new company headquarters faster than I am from my home”, he says, pinpointing the decisive advantage gained from the company’s new location: a central site that it easy to reach from anywhere in the world.

The import and export company currently employs 35 people worldwide, 15 of them at the company headquarters in Rotterdam. The majority of staff works in offices in Ho-Chi-Minh, Dubai and Peking and the company is constantly looking for new employees for these locations because its international sourcing business is growing continuously. “We don’t only sell products but – and above all – service, too. A large share of the traded volume consists of customised items that are developed and controlled in their place of origin”, explains coowner Clarine Louwerse.

Revival of a strong brand Ibromar was founded ten years ago, emerging from the company

important single markets, but wholesalers, smokehouses, hotel chains, caterers and the salads and delicatessen industry in Holland, France, Belgium, Spain, Portugal, Scandinavia, Great Britain, Austria and Italy also receive deliveries from the company. Shrimps and king crab are important products in the range, but the main product is yellowfin tuna which is by far the most significant individual product. It is offered in a great variety of product forms from carpaccio and sushinettas, through skewers and saku blocks to chunks, steaks and loins. The product range also includes burgers, smoked tuna and other semi-finished products.

Share of superfrozen tuna growing

Jennifer van Drongelen and Marc Buczkiewicz are responsible at the Dutch trading house for the German market which has developed into one of the most important single markets for the company.

Culimer. Today, says Clarine Louwerse, the name with the characteristic logo is still so well-known that the company has decided to change its name and its brand back to Culimer. The two offices in China and the United Arab Emirates have already been renamed and the company sections in Vietnam and Holland will soon do likewise. There is also to be a new concept for the product packaging and the trade fair stand which was traditionally designed in a bright orange-red colour. The new outfit will be presented in Brussels at the end of the month. “We decided to revive the brand Culimer because the name and the logo are still

38 Eurofish Magazine 1 / 2010

well-known in Europe and, apart from that, “Culimer” gives better expression to what we stand for – that is culinary products from the sea”, is how Clarine Louwerse justifies the return to, or rejuvenation of, the former name.

Fish and seafood from all over the world Ibromar/Culimer offers a wide range of different fish and seafood species from throughout the world. The products arrive in Europe via the port of Rotterdam and from there are delivered to about 100 regular customers. Germany has become one of the most

The share of superfrozen tuna is growing strongly. The fish is preserved with the help of a technology that has been used for highvalue products in Japan for nearly thirty years – particularly for special tuna cuts. This technology involves the fish being cut on board immediately after the catch and cooled in a bed of dry ice snow (approx.

-80°C) and liquid nitrogen (approx. -170°C) to a core temperature of minus 60°C. The temperature in the tissue sinks so rapidly that no ice crystals are formed in the cells that could destroy the membranes.

This prevents the loss of cell and tissue fluid and preserves a physiological condition that is almost equal to that of the live fresh fish.

Using this freezing technique there is practically no difference after defrosting between this and the fresh product, and the light colour of the flesh is also maintained. “From the catch and processing to a core temperature of -60°C it takes no longer than four hours. You can’t get tuna fresher than that”, says Jennifer van Drongelen advertising a product that is finding more and more buyers in Germany, too. www.eurofishmagazine.com

netherlands

Cold chain for -60°C almost closed Over the last two years much effort has gone into building up intact cold chain logistics for extreme minus temperatures. The products come from Vietnam in containers and are put into a correspondingly high-performance cold-storage depot in Rotterdam.

In order to enable adequate storage facilities for the products at their customers’ the company cooperates closely with a specialised Danish company which produces “superfrozen” storage chambers for smaller companies throughout Europe. These chambers have a volume of between 2000 and 20 kg which means that restaurants and retailers are also in a position to store such products. In Clarine Louwerse’s opinion it is only the transport from Rotterdam to the customer that has still not been solved to full satisfaction because there are currently no forwarding companies who use trucks that offer cold storage at -60°C. But the company is optimistic that they will find a partner to this end in the medium term. “Transporting products at minus 35 degrees is not a problem but we want the cold chain to be perfect”, she says, revealing the company’s ambition but also subsequently emphasizing that product storage is also possible in conventional frozen storage depots at a temperature of about -20°C whereby colour stability then decreases after about three weeks.

Efforts to reduce bycatch in the tuna fishery Since November 2008 the Dutch company has been involved in a WWF project which aims at reducing the by-catch of marine turtles during tuna fishing off Vietnam.

New round hooks, called “circle hooks”, have been developed for www.eurofishmagazine.com

Ibromar Company Fact File Ibromar BV Linatebaan 75 3045 AH Rotterdam The Netherlands Tel.: +31 10 45 32 050 Fax: +31 10 45 290 55 E-mail: info@ibromar.com www.ibromar.com Business: Import/ export, Offices in Vietnam, United Arab Emirates, China Owners/ Managers: Martin Brugman, Bruno Govaert, Clarine Louwerse

the longline fishery there. They differ from the J-shaped hooks

Sales Germany: Jennifer van Drongelen, Marc Buczkiewicz Brands: Toppy, Mini Customers: Wholesalers, smokehouses, hotel chains, caterers, salad and delicatessen industry No. of customers: > 500 Sales: > 15 million EUR Main markets: Germany, Holland, France, Belgium, Spain, Portugal, Italy, Great Britain, Scandinavia, Austria Founded: 1999 No. of employees: 35, 15 of them in Holland

that have been used exclusively so far in that they are, as the name

suggests, circular and almost fully closed. This is a simple change that has a big effect: turtles can no longer bite the hook because its diameter is now bigger than their mouths and by-catch of turtles has thereby decreased by up to 90 per cent. “We buy these hooks for the fishermen and have them trained in the handling of the new fishing gear. Apart from that we pay a small additional bonus on the regular market price for the catch to give the fishermen an incentive to convert to using the new hooks”, says Clarine Louwerse to describe the company’s active involvement in Vietnam. “We want to do something because we feel we have a responsibility in this area.” nik

is at present in a dilemma – stuck between two opposing requirements: “Packaging is often seen only as a cost factor. At the same time, however, increasing demands are being placed on product presentation and protection.” In order to suffice both these expectations Depron has an R&D department with six staff members who work on improving existing concepts or, together with their customers, on developing individual customized solutions. In the meantime, more than 20 new trend-setting kinds of packaging have been developed in co-operation with design companies.

Use of renewable raw materials

Depron supplies packaging for the food industry and supermarkets

Trend towards transparency

The packaging producer Depron from Weert in Holland specialises in the production of trays and backing boards for the food industry and supermarkets. The company produces about 600 units per year. By using PLA (polylactic acid) they now want to make a contribution towards sustainability.

I

n Weert, just over the Dutch-German border in Holland, people are working on the packaging of the future. “New shapes, higher functionality, improved hygiene, longer shelf-life of the packaged product, and optimal insulation for protection against temperature fluctuations”, are the factors Henry Seidel names when asked about the requirements of modern packaging.

Seidel is the Sales and Marketing Manager at Depron, and he is happy to go into detail when talking about food packaging which, as he sees it,

Size, colour, shape, thickness of material, structure of base and a lot of other parameters can be individually adapted to the product.

40 Eurofish Magazine 1 / 2010

The topic sustainability has recently been playing an increasingly significant role because more and more people are aspiring to forward-looking handling of the environment and resources. That is why Depron is already using PLA (polylactic acid) made from maize kernels for some of its packaging.

PLA is a biologically degradable organic polymer that is made from renewable raw materials. “Absolutely environmentally friendly and CO2neutral if composted or recycled”, is something the Weert company emphasizes. In order to avoid being accused of using foods to produce food packaging the producers are doing a lot of research on PLA to find a way of substituting maize with a different material. The ultimate aim is to use naturally occurring organic material such as leaves or grass cuttings for the production of the packaging.

But that’s looking into the future. At present, Depron generally uses polystyrene. Polystyrene is a widespread plastic that is used in numerous areas of everyday life. It is considered to be physiologically harmless and enjoys unlimited approval for food packaging. It has been used at Dewww.eurofishmagazine.com

netherlands

At the start of production are small polystyrene pellets which are heated and expanded to sheets of different thickness on extrusion lines.

Depron has about 250 different trays and backing boards in stock ready for delivery.

pron since 1970, where the packaging is produced solely with the help of thermal processes. At the start of production are small polystyrene pellets which are heated and expanded to sheets of different thickness on extrusion lines. In a second step these are processed on thermoformers which with the help of heat and presses can then produce very different shapes.

At present, the company regularly produces about 60 standard formats. If this number is multiplied by all the various possible colours and decors plus the option of supplying them with or without absorption pads then the result is a very high number of product variants. Depron has about 250 different trays and backing boards in stock ready for delivery. Anyone who fails to find an adequate solution there can have their own individual packaging designed so that their product will stand out against the standard packs on the store shelves.

Demand for product presentation in transparent trays under MAP Henry Seidel has observed two trends within the current packagwww.eurofishmagazine.com

Henry Seidel: “Packaging is often seen only as a cost factor.

However, increasing demands are being placed on product presentation and protection.”

Pieter Biesheuvel looks after fish customers because this is a growing segment.

Depron Company Fact File Depron B.V. P.O.Box 85 NL-6000 AB Weert Tel.: +31 (0) 495 458 658 Fax: +31 (0) 495 458 680 sales@depron.nl www.depron.nl Business: Packaging producer Sales territory: France, Poland, Germany, Austria, Switzerland, Holland, Belgium, Scandinavia Sales and marketing: Henry Seidel Marketing division/ Fish:

Pieter Biesheuvel Product range: Packaging trays for food and non food from different basic materials Customers: Industry and grocery sector Sales: 25 m. EUR Export share: 60% Main export countries: France, Poland, Germany, Belgium Trade volume: 600 m. packaging units per year Founded: 1970 Employees: 125 full-time and 50 part-time

ing landscape. More and more companies are packing their products in top seal trays under modified atmosphere (MAP), and more and more foods are being sold in transparent trays. This is a development which the expert cannot really understand because conventional foam packaging was not only lighter with better properties but also had a more favourable carbon footprint.

600 million packaging units for the meat and fish industry Within the food industry Depron mainly supplies to customers from the meat and fish sectors. About three quarters of the approximately 600 million packaging units that the company produces each year are destined for the meat sector, with particular focus on the French poultry industry where Depron has made a name for itself. About 160 million units are for the fish sector (on an upward trend), where supply of trays to the Polish smoked salmon industry stand out. In addition to France and Poland, Depron delivers to customers in Scandinavia, Austria, the Benelux countries nik and Switzerland.

Eurofish Magazine 1 / 2010

41

Albania

Albania Albania

A rapidly growing aquaculture industry

The fisheries sector in Albania can be divided into marine, coastal covering inshore and lagoon, and inland fisheries. Marine fisheries takes place along the entire 450 km coastline including its territorial waters 12 miles offshore. In the north the continental shelf is larger and the slope to the 200 m isobath is less steep making the area easier to trawl, while in the south the slope is steep and the shelf is uneven and rocky making trawling more difficult. Fishing activities are therefore concentrated on the continental shelf zone extending for 25 miles in the north, but only for 2-4 miles in the south.

T

he Albanian fleet comprises 245 vessels (2005). Most of the vessels in the fleet are bottom trawlers (168) followed by trammel and gillnetters (32), hooks and lines (30), and purse seiners (15). The fleet is generally ageing with more than half the fleet more than 25-30 years old (2004).

There are four main ports in the country, Shengjin, Durres, Vlore,

and Saranda. In 2005 Durres was the port with the most vessels (93) followed by Vlore (78), Shingjin (40) and Saranda (34). The trawlers operate mainly in waters 50 m deep targeting hake, mullets, cephalopods (cuttlefish, octopus and squid), crustaceans (shrimps) and other demersal fish (sole, turbot, seabream, gilthead, anglerfish, etc.). Marine catches (including

42 Eurofish Magazine 1 / 2010

coastal and lagoon) have increased from 1822 tonnes to 2,680 tonnes between 2001 and 2008 according to figures from the Fisheries Directorate. Of this, production from the lagoons has stayed fairly stable at about 275 tonnes while coastal catches have increased from 116 tonnes in 2001 to almost 500 tonnes in 2008. Marine catches (excluding coastal and lagoon) have increased

Fish are caught and packaged on ice on board the vessel itself (Photo: Thomas Moth-Poulsen)

from about 1,500 tonnes in 2001 to about 1,900 tonnes in 2008.

Coastal lagoons used for fishing and farming Vessels fishing on the continental shelf, but along the coast are small, often equipped only with outboard motors or even sometimes without motors, and that target the fish using gill nets, hooks, and other selective gear. Albania has a number of coastal lagoons with a total surface area of about 10,000 ha. These lagoons are shallow with the depth varying from 0.5 to 5 m and have temperatures ranging from 5-32 degrees C. The largest are the Karavasta lagoon with an area of 3,900 ha and the Butrinti lagoon with 1,600 ha. With the exception of the Butrinti lagoon the lagoons are all situated along the Adriatic coast.

The Butrinti lagoon is located along the Ionian coast. Lagoons have been traditionally used for extenwww.eurofishmagazine.com

Albania sive aquaculture. Fishermen who are licensed to fish in the lagoons have been encouraged by the authorities to store in fish ponds the juveniles that are caught when fishing to fatten them. This protects the juvenile fish and enables the fishermen to increase their incomes.

The Butrinti lagoon is also well known for the cultivation of Mediterranean mussels and in the 80s several facilities were established with production averaging around 2,000 tonnes a year, though it has fallen since then. Total production of Mediterranean mussels in 2007 was 1,360 tonnes (FAO). The coastal lagoons in Albania are also used for capture fisheries using gill nets and and fish barriers, a fixed type of fishing gear. The wild species found in the lagoons include seabass and seabream, grey mullets, and eels.

The trawling fleet is responsible for the bulk of the marine catches.

In 2008 this was 75% but in 2004 it was 95% with an average over the eight years between 2001 and 2008 of 87%. The share in the total marine catch of vessels targeting pelagic species and purse seiners has been declining in general, though in 2008 catches of pleagic vessels shot up to almost 25% of the total in constrast to the previous years 2-5%. The proportion of catches attributable to purse seiners has decreased significantly from 11% in 2001 to 1% in 2008.

Freshwater fisheries important for catch, employment Fishing in inland waters has seen an increase in catches from 1,600 tonnes in 2001 to 2,000 tonnes in 2008. The inland water fishery is practiced on the lakes, hydropower reservoirs, agricultural reservoirs, and the rivers by limited groups of fishermen using small vessels. The Ohrid, Prespa, and Shkodra lakes are transboundary lakes, the first www.eurofishmagazine.com

two shared with Macedonia and the last one with Montenegro. These are the main lakes for the inland fishery. The lakes have stocks of a number of species including the cyprinids common carp, crucian carp, and koran, and bleak. Government hatcheries at the Ohrid and Prespa lakes restock these water bodies with larvae and fingerlings of koran in the Ohrid Lake and common carp in the Prespa. Total fish catches from these lakes are in the range of 200 and 300 tonnes. In addition to these major lakes are the artificial hydropower reservoirs, the biggest of which, with an area of 5,000 ha, is the Fierza reservoir built on the Drini river. Here too the most important species are the cyprinids

including bleak and Chinese carps.

Two exotic species were introduced into the reservoir, pike perch and perch, and both have established themselves and increased in numbers. Smaller irrigation reservoirs, that number about 600, are used for the cultivation of a variety of species of carp including common carp and Chinese carps. In addition Albania has a number of rivers though mainly two of them, the Buna and the Vjosa, are used for fisheries.

Aquaculture developed through historic links with China The aquaculture industry in Albania has been developing since the

Fish and seafood trade in tonnes Year

Production

Volume of imports

Volume of exports

2001

3595

2746

1644

2002

4112

2190

2584

2003

4730

4370

1656

2004

5501

3254

2261

2005

6417

3582

2871

2006

7376

3757

2945

2007

7495

8544

3062

Source: Albanian Directorate of Fisheries

60s when, thanks to the close ties between the former regime and China, Chinese carps were grown in polyculture in Albania using expertise and knowhow from China. The contact between the two nations in this field fostered the development of local knowledge and the recognition that aquaculture was a potent way of increasing the consumption of valuable protein. With the change of regime in Albania and the beginning of privatisation, the aquaculture industry started to expand to other, more valuable, species.

Aquaculture production increased dramatically from 35 tonnes in 2001 to almost 1,500 tonnes in 2008. The variety of water bodies in Albania including lakes, rivers, irrigation reservoirs, coastal lagoons, and a marine coastline enable the cultivation of different species using different cultivation models. The introduction of Chinese carps, which were cultivated in natural lakes and reservoirs, was followed by rainbow trout which were grown in intensive systems in tanks particularly in the mountains in the southern part of the country, and later by seabass and seabream which were farmed in sea cages along the Ionian coast.

In addition the production of Kuruma prawn started in coastal ponds.

Fish production in Albania in tonnes No.

Category

2001

2002

2003

2004

2005

2006

2007

2008

I

Total (1+2+3+4)

3410

3654

3703

4097,9

4442,5

4546

4887

4692

1

Marine (a+b+c)

1466

1956

1921

1722

1752,3

1932

1974

1911

a

Trawling

1190

1721

1611

1632,3

1645

1791

1815

1438

b

Pelagic

120

80

80

43

50

74

87

451

c

Purse seining

156

155

230

46,7

57,3

67

72

22

2

Coastal

116

90

95

67,2

240,3

254

473

482

3

Lagoon

240

235

175

428,1

270,1

282

295

287

4

Inland water

1588

1373

1512

1880,6

2179,8

2078

2145

2012

II

Aquaculture

35

108

167

683,9

724,6

1470

1430

1490

III

Moluscs

150

350

860

720

1250

1360

1042

950

IV

Bivalve Total (I+II+III+IV)

0

0

0

0

0

0

0

0

3595

4112

4730

5501,8

6417,1

7376

7359

7132

Source: Albanian Directorate of Fisheries

Eurofish Magazine 1 / 2010

43

Albania The authorities also encouraged the cultivation of the local salmonid, koran (Salmo letnica), for restocking purposes.

Trout farmers depend on imported fry Trout farming is carried out in the mountainous area in the south of the country. Here the existence of abundant freshwater enables the production of trout in raceways.

Many small trout farms have been established over the last years and production amounted to 350 tonnes from 2002 to 2005 (FAO), but then fell to 221 tonnes in 2007. The eggs, larvae, fry, and fingerlings for trout farming are mostly imported from Italy and Greece, though some farmers have also started producing fingerlings for their own use.

The pelleted feed comes from Italy, Greece, Denmark, Spain, and the Netherlands.

Aquaculture sector lacks a comprehensive strategy The development of marine fish farming has been mainly in the south western part of Albania in the Ionian Sea. Here cages are used to farm seabream and seabass the fingerlings for which are imported from Italy and Greece. According to FAO statistics the production of seabream has increased from 100 tonnes in 2001 to over 400 tonnes in 2007 while value over the same period increased from USD278 thousand to USD2m. The spread of marine cages is also bringing with it conflicts of interest not only with other development activities along the coast, but also occasionally between seabass and seabream farmers in cases where two site are placed too close together, so that the waste material from one site is carried by the sea over to the other site. These problems highlight the lack of comprehensive legislation for the aquaculture industry that

The seabass and seabream farming industry has been growing rapidly in Albania

Rainbow trout farmed in raceways at a family-owned trout farm (Photo: Thomas Moth-Poulsen)

would accelerate its development and allow the simultaneous growth of other coastal activities. There is a certain urgency because the aquaculture sector is growing so rapidly that it is becoming imperative to have a strategy that will offer a direction, says Ms Mimosa Cobani, the coordinator of the Fisheries Inspectorate. The authorities also need urgently to carry out a site selection exercise so that the possibilities for conflicts with other developments (urbanisation, industrial, agricultural, military, tourist etc.) are reduced as far as possible.

Another priority is the establishment of wholesale markets for farmed fish that would have the requisite standards in place to allow the sale of high quality fish to customers not only in the bigger towns and cities, but also in the more remote

44 Eurofish Magazine 1 / 2010

rural areas in the eastern part of the country where the opportunity to obtain fish and seafood products is otherwise limited. These markets would also support the fish farmers by giving them access to a larger customer base, enabling them to increase their income.

Most processed products destined for Greece and Italy The processing industry in Albania produces mainly for the Italian and Greek markets with a smaller volume going to the local market and to countries in the Balkans. In 2008 imports of fish and seafood from Greece and Italy amounted to 65% of the volume and 55% of the value of all fish and seafood imports. This translates into 4,434 tonnes valued at EUR5.35m. Fish and seafood is

also imported from a number of other countries around the world.

In terms of conserves Croatia was the main partner supplying 53% of all Albanian fish conserve imports.

These were mainly conserved small pelagic fish of which the bulk was anchovies. In fact, in volume terms anchovies were the single largest product to be imported into Albania in 2008. These are typically exported block frozen or already salted in barrels and further processed in Albania. Closely following Croatian anchovies were sardines from Greece. Albanian imports and exports have been increasing over the years. Between 2000 and 2007 the volume of fish and seafood exports doubled from 1,542 tonnes to 3,062 tonnes, however over the same period the volume of imports went up almost 4-fold from 2,240 tonnes to 8,544 tonnes.

The processors import and process fish into products for customers on other markets who determine the specifications. Most of the processing facilities are located in the vicinity of the four main ports in Albania, in Shingjin, Durres, Vlore, and Saranda. This facilitates the transport of the locally caught raw material as soon as it is landed. Many processors also have their own vessels or have agreements with fishers to secure raw material supplies. In addition the port cities are usually well connected with good transport links making the logistics easier.

Fish consumption is estimated at an average of 3.5 to 3.8 kg per capita, with higher consumption in the west than in the east. But as markets improve and the availability of fish increases this should go up.

For more information Mimoza Cobani Fishery Policies Directorate Ministry of Environment Forestry and Water Administration Tirana, Albania mcobani@moe.gov.al www.eurofishmagazine.com

Albania

Orata

like starting from scratch.

Farming with Israeli technology

Plans to export to EU countries

Aquaculture in Albania dates back to the 1960s and has traditionally been associated with the farming of carps in semi-intensive systems an activity that was assisted and encouraged by the country’s previous regime which had close links to China. As a result, over the years there was a substantial exchange of technology and knowhow between the two countries enabling the Albanians to acquire carp polyculture techniques and train their own experts. With the change in regime demand grew from the emerging private sector for better quality species to be farmed and for new technologies which would enable farming not only inland but also in marine waters which had not yet been exploited.

A

mong the newer species to be introduced are seabass and seabream which are farmed in sea cages along the Ionian and Adriatic coasts. Production of gilthead seabream has increased from 100 tonnes in 2001 to 400 tones in 2007. One company that has recently started production of seabass and seabream is Orata which brings Israeli technology, experience, and knowhow to a joint venture with Albanian partners.

Relearning farming techniques for the Ionian Sea The Israeli partners have experience growing seabass and seabream in the Red Sea, but pressure from competing interests and the increased focus on environment and water quality forced a rethink in the company that resulted in the investment being pulled out of Israel and rechanneled into Albania.

Over the space of three years the establishment in Israel was shut down and all the equipment transferred to Albania. And why Albania?

There were not that many options in Europe, says Chen Zaira who was brought from Israel to manage the Albanian farm. In Greece they are shutting down farms, in Turkey everything is moving offshore, www.eurofishmagazine.com

Production capacity today stands at 600 tonnes of seabass and seabream and the farm has eight large circular cages of each of 120 m in circumference and 20 small ones of 40 m and 50 m in circumference.

Italy was not considered attractive, and so the choice finally fell on Albania. Farming in the Ionian Sea, he adds, is quite different from farming in the Red Sea and many of the techniques and knowledge that he took for granted had to be relearned to be applied in this new environment. The water here is far colder than it is in the Red Sea, he explains, where it hovers between 22 and 26 degrees C. This allows the

fish to be introduced into the cages all the year around where they also grow and can be harvested all the year around. In contrast, the fish in Albania can only be introduced into the cages in April and May and they only grow during the summer months when the water temperature is high enough. This was just one of the things we learned, says Mr Zaira, there were many others that we had not foreseen, so it was

Orata Company Fact File Orata Muharem Jazo Gjiri i Karaburinit (Raguza), Vlore Farm Manager: Chen Zaira

Products: Seabass, seabream Capacity: 600 tonnes Markets: Albania, EU countries (anticipated)

Today, however, two years into production and Orata is growing rapidly. Production capacity today stands at 600 tonnes of seabass and seabream and the farm has eight large circular cages of each of 120 m in circumference and 20 small ones of 40 m and 50 m in circumference.

These small cages are used for the fingerlings and for the fish that are ready to market. Depending on the market they are 300 g or 400 g, the smaller fish going to the domestic market and the larger ones being exported to Europe. The fingerlings are transferred first to the small cages and then moved to the big ones for the growout period. Once they reach market size the fish are then moved back to the smaller cages for harvesting. When our harvesting capacity reaches 10 tonnes in one go then we will start harvesting from the big cages, says Chen Zaira.

At the moment the company has three cages with seabass, which is more difficult to produce and therefore also more expensive, while the rest is seabream.

The market is for the fish is mainly within Albania, but the company is looking for export opportunities initially in Italy, but perhaps also in Israel, but we need to do the sums for that and see whether it is profitable to export to Israel as that ultimately is the bottom line, remarks Mr Zaira. The product is fresh fish, though at a later stage the company may venture into processed products. The company has introduced a number of new technological innovations. The feed for example is no longer manually distributed but is pumped into the cages at the press of a button. Measures like these will help keep costs down and allow us to continue expanding, says Mr Zaira.

Eurofish Magazine 1 / 2010

45

Albania

Koral

Fresh and frozen seafood for Italy and Greece Koral with its approximately 50 employees is a mid-sized processing company located in Durres about 50 km from the capital Tirana in Albania. In many ways it is typical of the fish and seafood processing sector in the country, which is concentrated in the four coastal cities Shengjin, Durres, Vlore and Sarande.

L

ike many processors Koral relies on both imported and locally caught raw material which is processed and exported mainly to markets in Italy and Greece or sold locally. Koral was established in 1994 and has been exporting its production for many years particularly to Italy. In 2007 the company moved to a purposebuilt 6,000 sq. meter new building just off the Durres Tirana highway.

Another vessel may be on the cards Helidon Rruga, the managing director of the company, says that

Helidon Rruga, the managing director of Koral, is generally positive about Albania joining the EU

46 Eurofish Magazine 1 / 2010

the company owns a single vessel and has contracts with fifteen others that bring fresh fish to the factory. The vessels are active in the Adriatic and the Ionian Seas.

He considers investing in another vessel to lessen to some extent the dependence on vessels over which he has little control.

Our collaboration with the other boats works in general, he says, but is not without friction. We need the raw material to be delivered in the morning for example and sometimes it gets delivered in the afternoon. This kind of friction is reduced when we own the vessels and can exert greater control over landing times and other factors. Altogether the company processes about 1,500 tonnes of fish and seafood a year of which 500 tonnes is fresh fish from the Adriatic and the remainder is imported from Spain, Panama, Argentina, Thailand, Indonesia, and India among other countries.

I collaborate with some of the biggest and best known companies in Spain and Denmark, says Mr Rruga. Processed products include cephalopods, such as octopus and squid, crustaceans including shrimp, and fish.

Products exported to Italy and Greece The most important export markets for the company are Italy and Greece which are the main buyers of fresh fish from Albania.

One of the bigger customers is a chain that owns 60 frozen fish shops in Italy, to which Koral supplies three or four items. The fish is processed in accordance with the customer’s requirements and sent within two days of landing.

The proximity of the processing factory to the port of Durres ensures that the time between when the fish is landed and when it arrives at the factory is minimal, so that the locally sourced www.eurofishmagazine.com

Albania raw material is always very fresh.

Koral has all the equipment necessary to produce frozen blocks as well as individually quick frozen products, with freezers that reach minus 40 degrees centigrade and freezing storage rooms kept at minus 20 degrees. The company has been audited by an independent Italian company that has issued certificates attesting that Koral meets HACCP and ISO requirements.

Mr Rruga monitors the processing operations closely to ensure that all the requirements of the order are being fulfilled and also to see where processes and procedures can be adapted to increase efficiency and the productivity of the workers. Like much of the rest of the sector Koral has been affected by the financial and

www.eurofishmagazine.com

Koral sh.p.k Company Fact File Koral sh.p.k L.13, Plazh Apollonia Al Durres, Albania Tel.: +355 5 22 36 800 Fax: +355 5 22 36 801 alb@ koralfish.com www. koralfish.com Managing director: Mr Helidon Rruga Markets: Albania, Italy, Greece

economic crisis to the extent that credit is tighter both for his own company and for his debtors. In addition, the higher price of fuel has increased the costs of raw materials. However, he stresses that while the situation is more difficult than in the past it is not posing particular problems.

Products: Fresh and frozen fish and seafood Raw materials from: Spain, Panama, Argentina, Thailand, Indonesia, and India among other countries Vessels: 1 boat fishing along the Adriatic coast, contracts with 15 other vessels Processing facilities: 6,000 sq. m from 2007

Albania moving closer to EU accession Albania is moving slowly forward in its accession to the European Union. In the middle of December the Head of the EU Delegation in Tirana, Mr Helmut Lohan,

handed over the questionnaire necessary to prepare an assessment of the country‘s readiness to fulfil EU membership obligations to Prime Minister Berisha. The responses provided by the Albanian authorities will serve as a basis for the Commission to prepare an Opinion on the application for EU membership presented by Albania in April 2009. For Mr Rruga joining the EU carries advantages but possibly also costs. On the one hand, for exporters it carries more weight with potential clients to say you come from the EU. However, currently wages in Albania are EUR400 a month, he says, once we join the EU they will climb to EUR1000, while in China, India, and Thailand they are probably EUR200 a month. We will have to add a lot of value to the product to be able to compete.

Eurofish Magazine 1 / 2010

47

Anchovies from the Adriatic are processed and packaged manually

Seafood salads under the Rozafa brand

Rozafa

Vast expansion in processing capacity planned The Albanian fish and seafood processing sector has made substantial advances since it was completely privatised at the beginning of the 90s. Before this period the processing industry in Albania consisted primarily of a few factories producing preserved fish. Since the privatisation around 30 new fish processing facilities have been established that meet EU standards.

T

he processing establishment is generally international in its outlook importing raw material from countries such as Morocco, Greece, Italy, Spain, and Latin America and exporting mainly to Italy and Greece. Joint ventures are common with (mainly) Italian investors. One of the prominent processing companies is Rozafa which produces a range of products for the local as well as the export market. The company also owns a fleet of 13 vessels fishing along the Adriatic coast. Fishing trips are short, rarely longer than two days at a stretch. The catching capacity is about 10 tonnes a day but this can vary greatly depending on the weather, the season, the fish, and the regulations in force at the time. If a closed season is

Ms Shprese Alishani, the director of Rozafa, says the company is expanding rapidly

A range of seafood salads is produced under the company brand

in force on one species the boats will target another. The catch is packaged on board in stryofoam boxes on ice and brought to the port in Lezhe north of the capital Tirana, where it can be rapidly

unloaded and conveyed to the processing factory a few meters away. The proximity of the dock to the processing plant means that only the freshest raw material is processed.

48 Eurofish Magazine 1 / 2010

At the well-equipped factory the processing operations start as soon as the fish arrives. In case this is not possible the raw material is placed in cold storage. Much of the fish is exported either fresh or frozen without undergoing further value addition. But Rozafa also produces a range of salads based on seafood, and marinated products. These are packed in retail packaging of 100 g to 200g and are sold under the Rozafa label. Octopus, shrimp, mussel meat, squid, and salads that combine all these raw materials are tpical products.

Anchovies from the Adriatic are processed manually at the factory, a labour intensive process where they are filleted and placed in a marinade in plastic buckets. Once they are ready they are taken up and arranged perfectly in flat plastic containers that are filled with oil and sealed.

The company has markets around the globe with fresh fish being exported to neighbouring countries such Greece, Italy, Croatia, and Montenegro while frozen product is sent both to neighbouring countries, such as Italy, where Rozafa supplies a supermarket in Milan with frozen fish, as well as to countries further afield like Germany and even New Zealand. Products are processed to the requirements of the customer who can determine how it should be treated and packaged. The company uses only salt water piped directly from the sea for all its processing operations. The water is purified and subject to regular analysis to ensure that the quality is suitable for the processing operations. www.eurofishmagazine.com

Albania New vessel to join the fleet Ms Shprese Alishani, the director of the company, describes how the company has grown steadily since 1993 when it was established by Gjergj Luca, the managing director. Today it is still expanding, she says. A new and completely modern vessel will join the fleet in May 2010.

The boat is being constructed in China and will be equipped with all the necessary navigation, fishing, and processing aids. Rozafa is also in the process of building a new and much larger factory on two floors. Construction has already commenced and the new facility is expected to be finished in 2011. The plan has been drawn up by an Italian firm of architects and envisages a ground floor for logistics purposes while the up-

www.eurofishmagazine.com

Rozafa Sh.p.k. Fact File Rozafa Sh.p.k.

Rr. Luigj Gurakuqi AL Tirana, Albania Tel.: +355 42 22786 Fax: +355 4 258 705 luca@rozafa.al, www.rozafa.al Managing director: Mr Gjergj Luca Director: Ms Shprese Alishani Products: Fresh and frozen fish

per storey will be devoted to the actual processing operations.

The area of the new factory will be 14,000 sq meters and the daily capacity 150 tonnes. To put this in perspective, the existing plant has an area of 3,700 sq. meters and a capacity of about 70 tonnes

plant will be used for products intended for sale locally.

and seafood, marinades Markets: Albania, Italy, Greece, Canada, Germany, Kosovo, Montenegro, Bulgaria Raw materials from: Italy, Greece, New Zealand, Argentina Vessels: 13 boats fishing along the Adriatic coast Processing facilities: 3,700 sq. m, (14,000 sq. m under construction)

Chain of fish shops in Albania

per day. The storage capacity in the new building will replace the five coldstores that the company currently has dispersed in different places. The new factory will be used to produce marinades and frozen products for the export market while the existing

The economic and financial crisis has had an impact on the company, but Ms Alishani is hopeful that the situation will improve this year. The increase in fuel prices is reflected in the price of raw materials and problems with credit have reduced the export volume. But the domestic market is still important for the company which has its own chain of shops across the country. The company has also diversified into other activities including fish restaurants, resorts and casinos that reduce the dependence on the fish business.

Eurofish Magazine 1 / 2010

49

Broodfish for the production of common carp and Koi carp.

Romania Piscicola

Plans to invest in agro tourism

Aquaculture in Romania is based primarily on the extensive farming of carps, although there is also some production of trout in raceways. Carp farms vary in size from a few tens of hectares to several hundred and draw their water from rivers, reservoirs, or dam lakes. Carps are grown for two to three years and are sold either for consumption or to stock angling ponds.

T

he carp ponds of the company Piscicola are located in the flood plains of the local river. In 1981 when the farm was built the area was drained and two dikes, one 14 km long and the other 12 km long were built. The area was then divided into ponds and a pumping station was installed to suppy the farm with water from the river.

The current volume of water required is about ten million cubic meters per year.

Back in 1981 electricity was a lot cheaper than it is today says Gheorghe Huian, the owner of

Dr Gheorghe Huian, the managing director of Piscicola, a 1,200 ha carp farm near Iasci in north eastern Romania.

Piscicola. Since the 90s the price of electricity has gone up several

50 Eurofish Magazine 1 / 2010

times and so nowadays the pumps are used only in summer if it gets very dry and only for limited periods of time. Instead the farm now uses a system of inlet channels from the river which feed into pipes that move water from one pond to another through the force of gravity. Switching from pumps to the system of pipes has also meant the construction of a small dam upstream on the river and the creation of an inlet channel. But the investment has been well worth it. By cutting down on the use of pumps Mr Huian has managed to reduce his expenses five-fold.

Today the farm has about 1,200 hectares of ponds making it among the bigger farms in Romania. Currently about 850 hectares are in use. The total area is divided into about 25 ponds some of which are very large and harvested only every alternate year. With the system of pipes that Mr Huian has installed he can drain the large ponds into neighbouring ponds and save thereby about two million cubic meters of water a year.

Among the ponds are several smaller wintering ponds with a combined capacity of about 300 tonnes of fish. The market sized fish, usually three years old, are introduced into these ponds and throughout the winter they are harvested as this is the period when there is no competition from fish from reservoirs or lakes because these are usually not harvested in winter. In this way Mr Huian manages his farm so as to be able to supply fish all the year round and in the winter in particular.

Interest in research leads to development of new strain As a former director of the Aquaculture Research Centre in Iasci Mr Huian has maintained his interest in breeding strains of carp.

Now as the owner of Piscicola he has continued experimenting with developing strains of carp and a few years ago registered a variety of common carp that only had 4 scales at the base of the tail fin. This “topless” carp was developed by selection and apart from the four scales is characterised by its high meat content, small head, and robustness. The variety is being bred on the farm but five families were also sold to a farm www.eurofishmagazine.com

Piscicola Company Fact File Piscicola B-dul T. Vladimirescu Nr. 93, Iasci Romania Tel./Fax: +40 232 210801 piscicolaiasi@yahoo.com Managing director: Dr Gheorghe Huian Area of ponds: 1,200 ha

in southern Romania where they are also being bred. The topless strain is not the only type that is being grown on Piscicola. Production includes common carp, mirror or scale, of about 120 tonnes, another 120 tonnes of crucian carp, while the rest is silver carp, bighead, and grass carp, some European catfish, and pike, to give a total output of about 500 tonnes.

Carp is typically sold either live or fresh on ice. Piscicola owns a chain of six fish shops in Iasci and the rest of the production is sold to retailers all over the eastern part of Romania. Other retailers and fish mongers come to the farm to buy fish directly for their own outlets. Owning the fish shops means that the company reduces to some extent its dependence on retailers. In addition the shops have also been a source of working capital which has allowed the company to continue its activities without having to seek exorbitantly expensive bank loans.

Planned restaurant to sell fresh farmed fish With 1,200 ha of space Piscicola is well positioned to diversify into tourist related activities, a dream that Mr Huian has had for some years. Already he offers sports fishers the chance to go angling on one of the bigger ponds, but he would like to build a resort for www.eurofishmagazine.com

Production: 500 t Products: 120 t common carp, 120 t crucian carp, grass carp, silver carp, bighead carp, pike No. of employees: 35 (45 in peak season) Market: The city of Iasci and the eastern part of Romania

tourists that would combine accomodation, a restaurant, conference rooms, and sports facilities.

The restaurant would of course be supplied exclusively with fish from the farm. The plans are still on the drawing board, but Mr Huian hopes to start in spring next year and be able to welcome the first guests in 2012. The farm already has a small processing facility where vaccuum packed fillets of carp, roe salads, and other products, including some based on marine fish, are prepared for sale at the chain of fish shops. The facility provides training that will be needed when the restaurant opens, but beyond that there are no plans to expand the processing operations. I have to run a 1,200 hectare farm, says Mr Huian, and that is a full time occupation.

One of the biggest problems the company faces is that of theft.

Birds, particularly cormorants, are one threat, but an even greater hazard is poaching. Frightening the birds away is done with mechanical scarecrow like devices set up along the edge of the ponds, while to combat the poaching Piscicola has hired a security firm to patrol the perimeter of the farm on the outside, while a team of employees does the same on the inside. This is the first year that this double layer of security has been in place, but he has already noticed a drop in the incidents of theft.

Eurofish Magazine 1 / 2010

51

Romania

Jirlau Inland Fishers’ Association

Interested in establishing a formal sales outlet Inland fishing production has averaged 4,700 tonnes of fish since 1998 accounting for between a third and a fifth of the total Romanian fish production. It also provides employment to about 2,500 people (mainly men) who fish in small wooden boats in the Danube, the Danube delta and other lakes and rivers.

A

ll along the the Danube fishermen’s collectives are active. There are over a hundred such collectives each comprising a certain number of fishermen that are licensed to fish in the river. Close to Calarasi, a town halfway between the Romanian capital Bucharest and the Black Sea city of Constanta, is the Jirlau association of inland fishermen. The association was founded in 2006 and has 43 members.

Quota increased several years in a row The main office bearer is the president Mr Meleaca, who is responsible for the sales of the fish that is caught by the members. Each member pays a fee of EUR15 to the association to finance the running costs including an accountant and refrigeration and freezing equipment.

The association has a total quota of 23 tonnes of fish which is split up between the members. The quota is further divided into sub quotas for the different species.

The quota is allocated by the government and changes from year to year depending on estimates that are made by scientists as well as the fishers’ experience.

The reasoning is that since the fishers are out fishing every day they will know precisely what

Mr Meleaca, the president of the Jirlau Inland Fishers’ Association.

the stock situation in the river is.

Thus, if the fishermen catch their annual quota then it is increased the following year, while if they fail to catch their quota it is subsequently reduced. The Jirlau association is one of the few that has enjoyed regular increases in its quota.

VAT should come down The Jirlau fishermen are allocated a section of the Danube on which they are permitted to fish.

Mr Meleaca grumbles that since the association is housed on a channel that leads to the Danube, the members have to sail first to the Danube proper before they can start fishing, making it

52 Eurofish Magazine 1 / 2010

more expensive as they use up precious fuel to sail to the fishing ground and sail back again.

Members of the Jirlau association use floating gear to catch the fish, they leave early in the morning and are out on the water all day before they return to hand the fish over to Mr Meleaca to sell. While unrecorded catches are not uncommon in the inland fisheries sector it is apparently not a problem in the Jirlau association. The fishermen deliver all the fish and a record is maintained of the weight, species, authorisation number and other details. Copies of the record are given to the fisherman and to the administration. Whatever price the association can get for the catch is passed on to the fishermen who stands to earn more than if he tried to sell it himself.

The only issue is the one of tax.

The value added tax of 19% is too high, says Mr Meleaca.

Zander, catfish currently sell better than cheaper species The association has a small barge moored to the bank with a couple of cabins housing a large refrigerating unit and a freezer as well as a table where the fish is gutted. If the fish is chilled it has to be sold within 72 hours of being delivered. The catch

comprises a mix of bream, wels, Chinese carp, zander and both the storage units are full of gutted fish from the day’s catch. Mr Meleaca says that sales of the fish has fallen in the last couple of months, a development he attributes to the onset of the harvesting season on carp farms that has brought more fish on to the market. While the more expensive wels and zander have not been affected, the cheaper bream and catfish are not selling as well. People prefer live carp to gutted bream, says Mr Meleaca, despite the fact that in his view the traditional Romanian soup which is widely eaten cannot be prepared without vimba bream.

The association would like to establish a proper shop in a market from where it can sell the catch.

However this calls for an investment that the fishers are not in a position to make. Currently the fish is sold to retailers, wholesalers, as well as individual customers and Mr Meleaca has been in discussion with a buyer from the supermarket chain Metro who was interested in purchasing the catfish and zander when he heard the price. Most deals are made over the telephone and rely on trust, signed and sealed contracts are the exception.

Recruitment to the trade is no problem The inland fishing sector is dominated by young fishers unlike in a number of western countries where fishing is becoming less attractive for young people. In Romania in 2005 some 70% of the inland fishers were between 30 and 40 years of age. The sector is very fragmented with little prospect of uniting the different associations under one banner which might help to organise the market and stabilise prices. www.eurofishmagazine.com

Romania

SC Sardafish srl

spring the skeleton is brought up, linked to the floats and the net reattached.

Falling Black Sea catches prompt diversification into aquaculture

Fish farming generates most of the revenue With two such installations Mr Datcu catches 30-40 tonnes of fish a season, which he sells to tourists and to specialised fish shops.

He used to have his own outlet, but gave it up as the catches got smaller. The tourists know that I usually have some fresh fish to sell every morning so they come to me, he says. The declining catches

A company typical of the small coastal fishing enterprises that fish in the Black Sea Sarda Fish has witnessed a drastic decline in catches over the last 20 years. Today the owner, Matei Datcu, earns most of his income from other activities.

E

arly each morning from April to October Matei Datcu sails out to check his net and to bring in the catch. If the net is full he needs to make several trips back and forth with his boat to empty it, but full nets are mostly a thing of the past. Twenty years ago he could net up to five tonnes of fish a night while today it is rarely more than 100 kg. In the past one season would bring in up to 300 tonnes of fish, in marked contrast to today when a season rarely amounts to more than 40 tonnes. The bulk, about 80%, of the season’s catch is made up of sprats – in April and May the catch is almost exclusively sprats – the rest comprises a mixture of flounder, horse mackerel, and Black Sea mackerel.

Fishing activity ceases in winter The gear Mr Datcu uses is a fixed rectangular fence-like net net that is anchored to the seabed at each corner. The metal skeleton of the net is kept at the correct depth with floats and the walls of the net are equipped with weights at the bottom to retain the shape and to prevent the fish from escaping.

An opening in the rectangular outer wall of the net is bisected by www.eurofishmagazine.com

Mr Matei Datcu, the managing director of Sardafish, has diversified into fish farming.

Twenty years ago Sardafish was catching 300 tonnes a season, today the season’s catch rarely exceeds 40 tonnes.

another 22 m long net like a wall that divides the opening into two and extends from about the middle of the rectangle out into the sea. The fish are funneled into the centre of the rectangle and from there to chambers on either side where they get trapped. The gear normally stays fixed in this posi-

tion unless there is a storm, when the net is removed. When the net is fouled it can be taken down, cleaned, and then reattached to the skeleton. In winter the net is detached and the floats are removed from the skeleton which is allowed to sink to the bottom.

When the season starts again in

SC Sardafish srl Company Fact File SC Sardafish srl Agigea, Constanta, Romania Managing director: Mr Matei Datcu Activities: Black Sea fishing, carp farming, agriculture

Products: Fresh sprats, flounder, horse mackerel, and Black Sea mackerel during the season from April to October; salted sprats; farmed carp Markets: Local fish shops, tourist trade

have meant that Mr Datcu has had to look for alternate sources of income and he has therefore invested in a carp farm with 300 ha of ponds, which today provides 70% of the revenue. In addition he has interests in agriculture. But his heart is in fishing he says. Each winter he tells himself that it will be the last one, but come spring and it is as if he forgets the hardship of the previous year and the nets go up again.

But Mr Datcu is also pragmatic and knows that in the long run if the catches reduce even further he will need to add more value to his production. Already if he cannot sell all the sprat he catches he salts the balance to preserve it. But he would like to establish a motel or small hotel where tourists might be willing to pay more for the freshly caught fish.

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[ Aquaculture ]

Aquaculture

EU Organic Regulation for aquaculture now in place

More practical, pragmatic solutions

The EU Commission has adopted the implementing rules of organic aquaculture in the new EU Organic Regulation. The rules are geared to what is practicable and constitute only the smallest common denominator upon which all participants could agree after lengthy discussions. As was to be expected, their publication was soon followed by criticism…

F

irst, the good news: there is now a regulation for the aquaculture sector, too which rules Europe-wide and uniformly which minimum requirements have to be fulfilled by fish and seafood that are produced and traded under ”organic“ standards.

ket. Instead of using the EU regulation as a starting point for the creation of a uniform, universally valid label which would give European consumers some orientation in this confusing market segment, it constitutes the addition of yet another to the dozen or so already existing organic seals.

But the bad news is that although much effort went into developing this EU regulation it will not lead to the disappearance of the confusing variety of different organic seals and certificates on the mar-

In contrast to agriculture, where throughout Europe tens of thousands of farmers already grow potatoes and farm pigs according to organic rules this idea has not really sparked so far in the aqua-

54 Eurofish Magazine 1 / 2010

culture sector. Because the available statistics are rather unsatisfactory and insufficient it can only be roughly estimated how much fish, shellfish and crustaceans are produced according to organic standards, but it’s not very much. In 2005 Professor Volker Hilge added together all the available figures and arrived at a total of about 25,000 t worldwide whose production was deemed “organic”, “ecological”, “bio-dynamic”, etc. And even if this quantity has in the meantime risen to 40,000 or 50,000 t it

As from 1 July 2010 producers of packaged organic foods will be obliged to use the EU organic logo. (The use of the EU logo is obligatory, but it can be supplemented by individual, national, or private logos).

still doesn’t account for even 0.1 per cent of global aquaculture production which amounted to 65.2 m t in 2007. More than 18 certification organisations in Europe – from the Italian AIAB to the British Soil Assocation – fight over the shares of this modest cake. In Germany alone, where Naturland is undoubtedly the top dog in this segment, there are a further five certifiers who offer their services to the industry: Biokreis, Bioland, Biopark, Demeter and GÄA… mainly for organic carp whose near-natural production gives little cause for doubt anyway.

Why not just one organic label?

A certification organisation’s reputation grows with every producer www.eurofishmagazine.com

[ Aquaculture ] it gains as a client. And so do its earnings because naturally a fee is demanded for the seal. These organisations have no easy job in the aquaculture sector, however, because the pool of fish farmers who would like to switch to organic production is relatively small and, added to that, much courted.

This means that some certifiers hardly stand a chance right from the start. Those of them who see the effort as too great in relation to the benefits choose rather to seek clients in the agricultural sector where their chance of success is considerably higher. What exacerbates this situation further is the fact that more and more fish farmers prefer to pursue professional production standards such as GlobalGAP or BAP (ACC) which have a high reputation in the international arena in favour of the often rather vaguely formulated organic standards.

Perhaps this explains why none of the organic certifiers has welcomed the Organic Regulation unconditionally, although some of them even co-operated on the text within the Standing Committee on Organic Farming (SCOF)

www.eurofishmagazine.com

The EU Organic Regulation: Only applicable to aquaculture and not to fisheries products The first proposal for a reform of the regulations for ecological agriculture and labelling of organic products was already presented by the European Commission in 2005.

After several rounds of negotiating the new basic regulation (834/2007) was adopted in June 2007. It has been in force since 01.01.2009. Details on its practical implementation are summed up in the Implementing Rules Reg. (EG) 889/2008.

The new Organic Regulation of the EU lays down the legal framework for all levels of production, distribution, control and labelling of organic products that are permitted to be offered and traded on the common market.

The regulation applies directly to all organic producers, organic processors and organic distributors in the EU and replaces the old EU organic regulation 2092/91. The similarly new regulation on the labelling of organic products with the obligatory EU organic logo was adjourned by an amendment of the Council Regulation until 1 July 2010.

The Organic Regulation names a number of objectives, principles and basic rules for ecological production and lays down new rules for the import of organic products and their control. It applies to the following agricultural products including aquaculture and yeast: - Living or unprocessed products - Processed foods - Animal feed - Seeds and propagating material - Collection of wild plants and marine algae The regulation does not, however, apply to products from hunting and fishing. The relevant positive lists for processing enterprises from Annex VI of the old, no longer applicable, Reg. (EWG) 2092/91 are now divided up in Reg. (EG) 889/2008, Article 27 and Annexes VIII (Food additives, including carriers) and IX (Non-organic ingredients of agricultural origin). Annexes VI (Feed additives and certain substances for animal nutrition) and V (Non-organic feed-based products of plant origin) now apply to feed producers.

and thus had the chance to influence the regulation’s substance.

It would after all be possible that the uniform organic seal of the EU might make the throng of seals from private certification organisations superfluous. That could be the case if consumers and retail chains posed the justifiable question as to whether a uniform, internationally recognised logo would not be better than the current confusion of organic labels? And that is another reason why the organisations are quick to come up with explanations as to why their standards are much better, more stringent, and more comprehensive than the EU Organic Regulation which apparently only defines minimum requirements in an extremely internationalised market within which there is not even agreement upon what “organic” really means. But for that reason alone the integration of aquaculture in the Organic Regulation was an achievement, said Christopher Stopes, the President of the IFOAM (International Federation of Organic Agriculture Movements) EU Group because it was difficult to reconcile the

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[ Aquaculture ] complex range of opinions within the sector and between the member states.

Naturland welcomed the EU’s Aquaculture Regulation, too, as a means of encouraging ecological fish farming, but at the same time criticised the fact that in large areas it constituted a compromise with positions of conventional industry. Stock densities had been set too high.

In the case of trout they were more than twice, in the case of shrimps nearly three times those demanded by the Naturland requirements. Apart from that, the EU Regulation allowed the presence of critical chemicals, for example for impregnating net cages or as preservatives during processing. And a lot of the requirements were too vague, for example regarding the transport of living animals.

As organic as possible or as organic as necessary?

It is a fact that the EU Organic Regulation only demands minimum requirements from producers and allows about 36 different additives, for example.

Farmers (agriculturalists) are allowed, for example, to pursue organic and conventional farming on the same site. There is a dispute in the Organic Regulation about the tolerance limit for genetically manipulated components in organic products. The strict ban on the use of genetiNaturland welcomed the aquaculture regulation of the EU as a means of encouraging ecological fish farming, but at the same time criticised that in large areas it constituted a compromise with the conventional industry.

56 Eurofish Magazine 1 / 2010

cally manipulated organisms (GMOs) in organic products still applies but there are some exceptions for food additives that are otherwise not available to producers in the market. An upper limit has been set at 0.9% GMO content. The regulation states that these maximum values refer exclusively to a casual and technically unavoidable presence of GMOs”.

In practice such pragmatic rules are of great advantage even if they constitute a deviation from the tenets of hard-line ecologists because they correspond to everyday reality and make work easier for a lot of organic producers. In the medium term they could even contribute towards encouraging more producers to switch to organic fish farming than has so far been the case.

Even opponents of the EU Organic Regulation cannot deny that it will mean certain progress in a lot of areas. It takes a significant stand on the further development of organic aquaculture geared to sustainability of production and a greater variety of higher quality products. Particular importance is placed on increased environmental protection, preservation of biodiversity and high animal welfare standards. Organic production should respect the systems and cycles of nature. Sustainable production should as far as possible be based on organic and mechanical production techniques without the use of genetically manipulated organisms. In exceptional cases synthetically produced chemical substances can be permitted if there are no suitable alternatives.

Their use has, however, to be thoroughly examined and approved by the Commission and member states. Such substances are listed in positive lists in an annex to the regulation. www.eurofishmagazine.com

[ Aquaculture ] permitted if these were produced and controlled under the same or similar conditions to those prevailing in the EU. The import regulations have now been extended. Up to now organic products could only be imported from such third countries as are recognised by the EU (a list of recognised third countries is given in Annex III of the import regulation) or if a member state has examined their production and issued an import authorisation.

In place of this import authorisation the EU Commission would prefer to directly authorise inspectors in third countries. Control points which possess such competencies have to apply to the EU Commission and are then authorised by the Commission and member states following appropriate examination.

The implementing rules are based on what is practicable and constitute only the smallest common denominator upon which all parties could agree after lengthy discussions.

Foods can only be labelled ”organic“ if at least 95% of their ingredients were organically produced. If individual ingredients are of ecological origin, this can be stated in the case of non-organic products but only on the list of ingredients.

It would thus no longer be permitted to call a product “fish fingers with organic crumb coating”. The organic origin of the crumb coating would have to be banned to the list of ingredients. In order to offer the consumer more transparency www.eurofishmagazine.com

As from 1 July 2010 the producers of packaged organic foods are committed to using the EU organic logo. (The use of the EU logo is obligatory but can be additionally supplemented by individual national or private logos). As from this point in time the code number of the control stations has to be changed to a minimum uniform format (Reg. (EG) 889/2008, Article 58).

See tsc he Deu ge:

Organic imports from third countries made much easier

and safety, the code number of the control station must also be named. Older packaging material that meets the requirements of regulation (EWG) No. 2092/91 can continue to be used for products up to 1 January 2012 if these organic products are otherwise in accordance with the requirements of regulation (EG) No. 834/2007.

Ima

There are special flexibility rules to balance the climatic, cultural and structural differences that exist between individual regions of the EU which, after all, stretches from the far north to the south and east of Europe.

The advantages of the new procedure are obvious. Because the production conditions in third countries are often different from those in Europe it is only in rare cases that the European production and control requirements can be followed to the letter. In the past a complicated import authorisation procedure was thus necessary for every individual product to test whether it could be imported.

This complicated system is now to be replaced by a more simple regulation. The EU Commission recognises similar requirements in third countries which in principle conform to the objectives and principles of organic legislature in Europe. On this basis the authorised control points can then undertake the tests on site. The new “more pragmatic” import rules aim at making organic imports into the EU overall easier, and simultaneously enabling better inspection and mk control.

Deutsche See is the supplier with the biggest organic range on the German market.

The decision is left to the supplier as to whether he uses the EU organic logo on organic foods that were imported from third countries. The distribution of organic products from third countries in the common market under an organic label is basically only

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[ Technology ]

N E W s e r ie s Defrosting frozen products – Part 1

Correct defrosting means higher yield and improved product quality The defrosting of frozen raw materials is an everyday routine in fish processing companies.

Although it is a highly sensitive process which has an influence on raw material yield and product quality it is rarely paid the attention it deserves. In other words, there are some reserves here, particularly since the defrosting process often proves to be a “technological bottleneck” within operational production procedures.

A

recently conducted survey of 155 Norwegian seafood companies showed that three quarters of the companies questioned had integrated defrosting into their production

processes. 93% of the companies performed this production step without any specific controls, however, i.e. without the usual detailed operational instructions. This would seem to imply

58 Eurofish Magazine 1 / 2010

that there is some catching up to be done here – and not only in Norway. Because seafood products are frozen there is the logical problem of defrosting them later on. From a physical point of view,

Defrosting is in many respects considerably more complicated than freezing, particularly with regard to the ability to influence and control the process when dealing with such sensitive foods as fish and seafood.

defrosting is the reverse process of freezing, with the heat flow going in the opposite direction: whilst during freezing heat is taken out of the product it has to be put back into it during defrosting. Defrosting is thus a process that requires energy, and the necessary energy comes from the product’s environment: once there is more energy or heat surrounding the product than in the product itself the water contained within the product begins to melt and the product thaws.

Despite several parallels it would be wrong, however, to see freezwww.eurofishmagazine.com

[ Technology ] ing and defrosting as quasi identical processes, be it in different directions. Defrosting is in many respects considerably more complicated than freezing, particularly with regard to the ability to influence and control the process when dealing with such sensitive foods as fish and seafood. A high temperature difference between the product and the cooling medium during the freezing process does not constitute a risk and can even be of advantage (during cryogenic freezing, for example, liquid nitrogen at a temperature of -196°C or carbonic acid at a temperature of -79°C is sprayed onto the product) but excessive temperature differences should be avoided during the defrosting process. Admittedly, a high temperature difference would certainly speed up the thawing process but it could also damage the product. The degree of heat that flows into a product during defrosting should be just sufficient for the ice crystals to melt. At the same time, the process should be as fast as possible because otherwise enzymatic decomposition processes in the tissue are accelerated and the development of micro-organisms encouraged.

Defrosting time hard to predict Defrosting thus takes considerably more time than freezing, for one thing because the temperature difference between the frozen fish and its environment has to be kept as low as possible for the above reasons; and for another because the defrosting speed gets slower and slower over the course of the process. This is because heat conduction is lower in thawed fish than in frozen fish and so the more fish is thawed, the longer the defrosting process takes. The frozen fish thaws from the outside inwards. During the www.eurofishmagazine.com

flesh soft and limp. The product’s typical colour, aroma and flavour properties are lost. And the activity of some enzymatic and chemical spoilage processes increases.

On the other hand, fish that is not completely thawed is much more difficult to process and fillet. Filleting yield decreases because the frozen core of the product makes it more difficult to guide the cut along the backbone.

Defrosting can influence the germ count in a product The biggest economic losses come from the defrosting process itself, however, due to drip loss and the development of harmful microorganisms which can reduce the potential shelf-life of the product.

Thawing is usually considered an ancillary treatment that converts the raw materials into products that can then be further processed.

course of the thawing process a temperature difference is created in the fish’s body. Whilst it is already thawed and soft on the outside it can still be frozen and hard on the inside. In order to completely defrost the fish, heat has to flow through the already thawed body layers from the outside into the inside which is still frozen. The thicker the layer of thawed fish is the more time it takes for the ice in the product core to melt. The temperature differences within the product can amount to 15, 20 or more degrees depending on how far the thawing process has progressed and this makes exact control of the overall process relatively difficult. As a rule, however, the defrosting process is considered to be complete when the temperature of the product core is about minus 1°C, at which point

it can be assumed that all the ice crystals in the product interior have changed back to water.

It is difficult to predict just how long this will take. Defrosting speed depends on several factors, such as the chosen defrosting method, the type and thickness of the frozen product, and the conditions of heat transfer. A simple rule of thumb states that seafood products should be defrosted as fast as possible and as slowly as necessary. In spite of the difficulties mentioned above it is important to recognize the optimal thawing point because both products that have been defrosted for too long and products that have not been sufficiently defrosted and are still frozen in their core can lead to economic losses. For example, excessive defrosting can make the

It may at first seem paradox that large numbers of micro-organisms can develop during defrosting, bearing in mind that probably more germs are killed during the defrosting process than during freezing and storage. The reason for this lies in the immense stress to which the bacteria are subjected during the defrosting phase. Before the ice crystals turn back into water they “expand” slightly, i.e. their diameter increases slightly.

This increase in volume constitutes a considerable mechanical strain on the bacteria. Added to this is the osmotic stress that occurs when the previously frozen tissue fluid melts, thereby “diluting” the ambient medium around the bacteria. Although a very large number of germs are killed or at least inactivated during this process a considerable number of them naturally still survives. And this is where the risk lies because in the course of the thawing process the outer layers of the product quickly reach temperatures at which these germs can flourish again. In general, the higher the

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[ Technology ] defrosting temperature the higher the risk of microbial spoilage. But there are also psychrophilic bacteria (cold-loving bacteria) which reach their optimum at low temperature ranges. For these reasons it is important to control temperature constantly during thawing and to keep the process as short as possible. A long time before the germ count reaches a level that presents a real health risk seafood can already become inedible and thus no longer sellable due to bacterial contamination.

The other big complex of conceivable changes to which a product is subject during defrosting can in the broadest sense best be termed “moisture changes”. These, too, can lead to economic losses. They do not only come about during thawing, however, but strictly speaking already during freezing and frozen storage of the product.

Overall they can alter the product’s physical, chemical and biochemical properties. Nearly all of these changes are related to the water that seafood products contain in their tissue. This water can be redistributed and re-absorbed or completely evaporated by sublimation (sublimation: direct conversion of a substance from a solid to a gaseous state without going through a liquid state). In this way, even frozen products can lose surface moisture and dry out locally. Freezer burn which is caused by incorrect storage is nothing other than local water loss in a product.

Fast shock freezing reduces drip loss Whilst defects such as freezer burn are already recognisable in the product in its frozen state other damages do not become visible until the product is thawed. Mass loss – also called thawing loss – usually occurs during defrost-

ing. This results on the one hand from the melting of the glaze and the rinsing water with which the product was cleaned prior to freezing. This mass loss does not have a negative effect on net weight because this water share was added to the product during the course of freezing. However, the tissue’s ability to bind water can be reduced through freezing and frozen storage, for example if the product was not frozen quickly enough or if it was stored under strongly fluctuating temperatures so that sharp ice crystals have formed and penetrated the cell walls and membranes. In this case, cell and tissue fluid escapes during thawing. This is what is called drip loss. It can account for 3 to 5% of net fish mass and adds up to huge economic losses when one considers that when defrosting one tonne of fish about 30 to 50 kg of the original fish weight are lost.

But there are other reasons for economic losses, too: drip loss also reduces product quality. The milky liquid that drips off the product contains numerous soluble nutrients, especially proteins that are thus lost and hence reduce the product’s nutritional value. And that is one of the reasons why great effort has gone into reducing drip loss during thawing. Paradoxically, drip loss is particularly high when the product is thawed according to recommendations, i.e. relatively quickly, in order to protect the tissue. Although fast thawing helps maintain the typical properties of the product better the tissue has less time to reabsorb the drip loss.

Reabsorption of cell and tissue fluid is a slow process that takes several hours, particularly in the case of fish, whose muscle structure has a relatively low absorption capacity for liquids anyway.

Slowing down the defrosting times does not offer an alternative, how-

60 Eurofish Magazine 1 / 2010

ever, because as described above this could lead to damages to the product elsewhere. In practice, it is impossible to get around having to make a compromise here. This makes it all the more important to do as much as possible in advance to prevent drip loss later on. Fast shock freezing and constant control of temperatures during frozen storage and transport are the best way to keep drip loss to a minimum.

Thaw rigor can damage products The seafood industry endeavours to process and freeze the catch as fast as possible to enable optimum maintenance of freshness. Some companies have developed their technology and logistics to such an advanced stage that the fishes and ready fillets are already frozen prior to the start of rigor mortis.

This pre-rigor freezing has a particular effect called “thaw rigor” in which rigor mortis occurs during or directly after thawing and sometimes damages the muscle tissue. Whilst this is rarely the case in whole fishes it can frequently lead to defects in fillets. Pre-rigor frozen fillets that are thawed at relatively high temperatures often display a particularly intense rigor.

As soon as the water has melted in their interior the muscles contract strongly and the fillet bends and squeezes out a larger quantity of drip. This effect can be seen particularly when pre-rigor fillets are not first thawed but prepared, i.e. heated in their frozen state. In extreme cases the fillet can then become hard and tough. Gaping often occurs, too: the connective tissue between the individual muscle areas tears so that the fillets gape at these points. Gaping also leads to larger quantities of drip loss.

The easiest way to avoid thaw rigor is to leave the product for

a sufficiently long time in frozen storage. If the product is stored for at least eight weeks at a temperature of minus 28°C or colder, rigor mortis will occur already in the frozen state so that it is already over when the product thaws. If a pre-rigor fillet is stored for less than eight weeks it should be thawed slowly at room temperature. Slow defrosting allows rigor mortis to take place gently in semi-frozen state without the described muscle contractions.

Increase attention to thawing In everyday practice defrosting of frozen raw materials is rarely a process to which much attention is paid, however. As a rule it is only an auxiliary process through which the raw material must pass prior to further processing.

Often defrosting is even seen to be a bottleneck which can be an obstacle during production if the process is not exactly fitted into the timing of the technological processes within a company. It is not only for economic reasons that it is worthwhile to pay more attention to thawing: correct defrosting can also have a positive influence on product quality.

Whilst smaller raw material quantities can mostly be thawed “by hand” according to set routines (instructions should define times, temperatures, maximum defrosting quantities and throughput of defrosting medium) for larger quantities it is wise to consider investment in a defrosting unit.

Such automatic plants defrost frozen products according to set programmes and mostly they pay off quickly due to consistent and often better product quality. mk Part 2 of our series will look at common techniques of industrial thawing. www.eurofishmagazine.com

In critical times you need the best information available Good decisions depend on reliable information.

With a subscription to Eurofish Magazine you are in excellent company: Eurofish Magazine is read by top professionals in the seafood sector worldwide.

For a free trial send an email to Aleksandra Petersen, aleksandra.petersen@eurofish.dk or call her at +45 333 777 63

Eurofish International Organisation H.C. Andersens Boulevard 44-46 DK-1553 Copenhagen V, Denmark Tel.: +45 333 777 55, Fax: +45 333 777 56 Internet: www.eurofish.dk, Email: info@eurofish.dk

Fish Infonetwork News Projects

Meetings

Seminar for artisanal fishermen on seafood supply and distribution held on Cuba As one of the final steps of the Project: “Improving Marketing Efficiency of Artisanal Fishermen in Central America, Mexico and the Caribbean (CFC-FSCFT-23)”, a training seminar on “Seafood supply and distribution logistics” was carried out in Playa de Florida, Cuba, on 2-3 December 2009.

It was conducted by a team comprising Mr Roland Wiefels and

The course was formally opened

by Mr. Roland Wiefels, after having been introduced by the local authorities. There were 16 participants, representing practically all the areas related to the local seafood sector (production, distribution, management, quality assurance, law). The topics covered at the seminar ranged from consumption and supply to production, quality,

Meeting of the African network for fish technology and safety Sixteen African countries and 13 regional and international organisations met in Windhoek from 7 to 9 December 2009 to discuss certification and the new IUU fishing regulation of the EU. Various presentations were made with regards to certification, eco-labels and traceability, however focus was laid on the new IUU fishing regulation 1005/2008 which is due to come into force on 1 January 2010.

The state of preparedness of African countries to comply with the new regulation was reviewed. The

to the dialogue on IUU fishing. At the end of the meeting, there was a general consensus among African countries to learn from those countries that have already implemented the certification schemes and set up mechanisms to combat IUU fishing and implement the new EU regulation. Many African states are not yet prepared to comply with the new EU IUU regulation and there is an urgent need to identify specific gaps that need addressing. There was also need to review fisheries legislation in

Trainers and trainees at a CFC-funded seminar in Playa de Florida in Cuba to assist artisanal fishermen from Central America, Mexico, and the Caribbean.

Sixteen African countries and 13 regional and international organisations met in Windhoek from 7 to 9 December 2009 to discuss certification and the new IUU fishing regulation of the EU.

Santiago Caro from INFOPESCA, Ms Helga Josupeit from FAO-Rome and by Mr. Luis Portuondo and Mr. Orlando Ruqué from the Ministry of Fisheries, Cuba. Playa de Florida is a fishermen’s communtiy situated 500 km from the capital city, Havana. Before opening the seminar, the Director of the “empresa de pesca”, Mr. Carlos Pastoriza, showed an ice producing machine, recently purchased in the framework of the current project. The machine had arrived in Playa Florida from China the previous week and is scheduled to start operating by the end of December 2009.

meeting was formerly opened by the Honorable Deputy Minister of Fisheries and Marine Resources of Namibia, the Hon. Kilus Nguvuava who in his keynote speech emphasized Namibia’s commitment

distribution and marketing of fish and seafood. The seminar concluded with a project simulation, which consisted of two working groups, that were required to prepare a seafood supply strategy, using the species most commonly landed in Playa de Florida. They had to delineate the product presentation, its distribution, as well as the price fixing and promotion, through the available means and channels. The seminar was widely appreciated with most participants evaluating it as excellent

62 Eurofish Magazine 1 / 2010

some countries to incorporate these new developments. There was also a general feeling that further capacity building is needed with regards to compliance with the EU IUU regulation.

Events

Malaysian International Seafood Exposition 2009 Five fish processors from Aceh, Indonesia participated at the Malaysian International Seafood Exposition 2009 (MISE 2009) held

3–6 November at the Putra World Trade Centre, Kuala Lumpur. Their participation was sponsored by the Fish Marketing Information www.eurofishmagazine.com

The Fish Infonetwork ( FIN ) The FIN consists of eight independent partner organizations. They cover all aspects of post-harvest fisheries and aquaculture. With more than 50 governments supporting the network, which also has strong links to the private sector, the activities are truly international. The FIN pages, which are a regular feature in the four network magazines – Infofish International, Infopesca Internacional, Eurofish Magazine, and Infosamak Magazine – present the FIN-wide spectrum of activities, showing actions and results. The FIN has more than 80 full-time staff and works with more than one hundred inter­national experts in all fields of fisheries. Through its link from FAO Globefish to the FAO Fisheries Department, it also has access to the latest information and knowledge on fisheries policy and management issues worldwide.

Deputy Prime Minister of Malaysia, Tan Sri Muhyiddin Yasin, touring the booths at the Malaysian International Seafood Exhibition after the inauguration of the event.

System (FMIS) Project funded by the UN-FAO. The main purpose of their participation, arranged by INFOFISH, at MISE 2009 was to promote seafood products from Aceh to the Malaysian and international markets. The Aceh pavilion occupied 3 booths (9m x 3m) under the IMT-GT (Indonesia-MalaysiaThailand Growth Triangle) group.

There were around 100 booths at the MISE which was held in conjunction with the meeting of the Asian Chapter of the World Aquaculture Society. The Aceh processors displayed soft bone and boneless milkfish, dried skipjack flakes, tuna floss, oyster crackers, dried salted

Publications

Guide to Recirculation Aquaculture Key Features • • • • •

leather jacket, cured fish fillet (dendeng) and ready to eat dried/ sweet anchovy with sesame seeds.

Response and feedback from visitors were very encouraging as the products were generally acceptable to Malaysian consumers. A few buyers expressed interest in importing some of the products for distribution in Malaysia and even Singapore. All the participants are small scale processors and they need to meet the strict quality and safety standards for ready-to-eat products such as tuna floss, as well as obtain halal certificates from the Malaysian authorities for sale on the Malaysian market.

A Guide to

Recirculation Aquaculture An introduction to the new environmentally friendly and highly productive closed fish farming systems Author: Jacob Bregnballe

Assists farmers to convert to recirculation aquaculture Introduction to the technology and the methods of management Advise on good practise shifting to recirculation aquaculture Description of water treatment and handling of waste water Case stories from different recirculation projects

The author, Jacob Bregnballe, from the AKVA group has worked all over the world with recirculation aquaculture in research and practice for more than 30 years. He is one of the leading experts, holds a master’s degree from Copenhagen University and has his own fish farm.

Eurofish, the FAO Sub-Regional Office for Central and Eastern Europe, and the Akva Group have published the Guide to Recirculation Aquaculture by Jacob Bregnballe, one of the foremost experts in the field of recirculation technology. This 64-page volume is aimed at farmers who are considering the switch from traditional farming methods to The FAO Sub-regional Office for Central and Eastern Europe supported this guide which is published by Eurofish International Organisation.

Eurofish H.C. Andersens Boulevard 44-46 DK-1553 Copenhagen V Denmark

The FAO Sub-regional Office for Central and Eastern Europe Benczur utca 34 H-1068 Budapest, Hungary

Tel.: (+45) 333 777 55 Fax: (+45) 333 777 56 info@eurofish.dk www.eurofish.dk

Tel.: (+36) 1 4612000 Fax: (+36) 1 3517029 fao-seur@fao.org www.fao.org/regional/seur

www.eurofishmagazine.com

The Guide to Recirculation Aquaculture is aimed at fish farmers considering the switch to recirculation technology.

FIN executes donor projects, prepares market research for private companies, and organizes training courses on marketing and quality assurance. All eight services offer different possibilities for co-operation with the private sector, institutes, government offices and donors. n Globefish Fishery Industries Division FAO Viale delle Terme di Caracalla I 00100 Rome, Italy Tel.: (+39) 06 5705 6313/5059 Fax: (+39) 06 5705 5188 globefish@fao.org www.globefish.org Partners: Seafood Services Australia, Department of Fisheries and Oceans, Canada; Ministry of Food, Agriculture and Fisheries, Denmark; European Commission (DG FISH); OFIMER, France; Norwegian Seafood Export Council; Ministero de Agricultura, Pesca y Alimentación, Spain; National Marine Fisheries Service, Alaska Seafood Marketing Institute, USA; VASEP, Viet Nam n Infopesca Casilla de Correo 7086 Julio Herrea y Obes 1296 11200 Montevideo, Uruguay Tel.: (+598) 2 9028701/2 Fax: (+598) 2 9030501 infopesc@adinet.com.uy www.infopesca.org Member Countries: Argentina, Belize, Brazil, Columbia, Costa Rica, Dominican Republic, Honduras, Mexico, Nicaragua, Uruguay, Venezuela

n Infosa Southern African suboffice of Infopeche P.O. Box 23523, Kenya House Robert Mugabe Avenue, 4th Floor Windhoek, Namibia Tel: (+264) 61 279430 Fax: (+264) 61 279434 infosadc@mweb.com.na www.infosa.org.na Member Countries: Angola, Botswana, Democratic Republic of Congo (DRC), Lesotho, Madagascar, Malawi, Mauritius, Mozambique, Namibia, Seychelles, South Africa, Swaziland, Tanzania, Zambia, Zimbabwe n Eurofish H.C. Andersens Boulevard 44 - 46 DK-1553 Copenhagen V, Denmark Tel: (+45) 333 777 55 Fax: (+45) 333 777 56 info@eurofish.dk, www.eurofish.dk Member Countries: Albania, Bulgaria, Croatia, Denmark, Estonia, Italy, Latvia, Lithuania, Norway, Romania, Spain, Turkey,

n Infofish Menara Olympia, Level 2 8 Jalan Raja Chulan Kuala Lumpur 50200, Malaysia Tel.: (+603) 20783466 Fax: (+603) 2078 6804 infish@po.jaring.my www.infofish.org Member Countries: Bangladesh, Cambodia, India, Indonesia, Iran, Maldives, Malaysia, Pakistan, Papua New Guinea, Philippines Solomon Islands, Sri Lanka, Thailand n Infopeche Tour C -19éme étage, Cité Administrative, Abidjan 01, Cote d‘Ivoire Tel.: (+225) 228980 / 215775 Fax: (+225) 218054 infopech@africaonline.co.ci www.globefish.org/index.php?id=1113

Member Countries: Benin, Cameroon, Congo, Côte d’Ivoire, Eritrea, Gabon, Gambia, Ghana, Guinea, Guinea-Bissau, Liberia, Mauritania, Morocco, Namibia, Nigeria, Senegal, Sierra Leone, Togo

n Infoyu Room 203, Bldg 18, Maizidian Street, Chaoyang District Beijing 100026, P.R. China Tel.: (+86) 10 64195140 Fax: (+86) 10 64195141 infoyu@agri.gov.cn www.globefish.org/index.php?id=2074 Member Countries: China n Infosamak 71 Boulevard Rahal Meskini B.P. 16243 Casablanca, Morocco Tel.: (+212) 22540856 Fax: (+212) 22540855 infosamak@onp.co.ma www.infosamak.org Member Countries: Algeria, Bahrain, Mauritania, Morocco, Sudan, Syrian Arab Republic, Tunisia, Yemen

Eurofish Magazine 1 / 2010

63

Fish Infonetwork News

Handbook for Sustainable Aquaculture The SustainAqua consortium, a group comprising research institutions, industry associations, and SMEs from 15 European countries, was co-funded by the European

Union in a three-year project that aimed to make the European freshwater aquaculture industry more sustainable and more competitive. Among the outputs

SUSTAINAQUA PARTNERS

The Handbook for Sustainable Aquaculture is one of the outcomes of the SustainAqua project and describes how freshwater fish farmers could improve the efficiency of their operations.

Participants AquaBioTech Ltd. Aquakultur Kahle Aranyponty Halaszati Zrt. EUROFISH International organisation for the development of fisheries in Eastern and Central Europe Halászati és Öntözési Kutató Intézet Hodowla Ryb "SALMO" International Ecological Engineering Society Liman Enegre Balikçilik Sanayii ve Ticaret Ltd.STI. Martin-Luther-University Halle Wittenberg Organizacion de productores piscicultores Österreichischer Fischereiverband Polska Akademia Nauk, Zaklad Ichtiobiologii I Gospodarki Rybackiej Stowarzyszenie Producentów Ryb Łososiowatych Su Ürünleri Tanitim Dernegi Szarvasi Akvapark Egyesület Technical University of Denmark - National Institute of Aquatic Resources The Danish Aquaculture Organisation University of South Bohemia in Ceske Budejovice Vattenbrukarnas Riksförbund Verband der Deutschen Binnenfischerei e.V. Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V. Viskwekerij Royaal B.V. Wageningen University - Aquaculture and Fisheries Group

Country Malta Germany Hungary

A handbook for

Sustainable aquaculture

Denmark

Hungary Poland Switzerland Turkey Germany Spain Austria Poland Poland Turkey Hungary Denmark Denmark Czech Republic Sweden Germany

of the project, which came to an end in September last year, is the Handbook for Sustainable Aquaculture. The core of the book is a description of the five case studies that were carried out in five countries using different species of fish.

These research modules, among other goals, sought to optimise production methods, by utilising feed nutrients more efficiently, improving waste water treatment, and reducing energy costs, while at the same time conforming to all legal requirements and producing fish of the highest quality. The practical applicability of the results Germany

The Netherlands The Netherlands

A handbook for Sustainable aquaculture

deployed both on large farms producing several tonnes of fish per year for consumption or on smaller facilities used to grow fish for restocking purposes.

However, recirculation technology is a sophisticated and demanding way of raising fish and calls for new knowledge and greater skills on the part of the farmer. This guide will equip the farmer with some of those requirements. The book is available from the Eurofish website www.eurofish.dk for EUR35.

SuStainaqua

recirculation systems pointing out the advantages and the hazards to be avoided. Recirculation systems offer several advantages including cost effectiveness, reduced environmental impact, as well as lower exposure to pathogens. In addition, through the system the farmer can control virtually every aspect of the plant thereby lessening potential risks and providing the fish with the optimum conditions leading to less stress and better growth.

Recirculation technology can be

EUROFISH HC Andersens Boulevard 44-46 DK - 1553 Copenhagen V Denmark Tel.: (+45) 333 777 55 Fax: (+45) 333 777 56 info@eurofish.dk www.eurofish.dk

This handbook is the sole responsability of the SustainAqua project team and can under no circumstances be regarded as reflecting the position of the European Union.

Project N°: COLL-CT-2006-030384

Sixth Framework Programme

Integrated approach for a sustainable and healthy freshwater aquaculture

is also addressed in a chapter that presents hands-on information for implementing the modules. The handbook is freely downloadable in several languages from the SustainAqua website www.sustainaqua.org. Hard copies in English are available from www.eurofish. dk for EUR45.

us: Please Visit s el ss ru B SPE ril 2010 27. - 29. Ap th 6063 Hall 4 - Boo

64 Eurofish Magazine 1 / 2010

www.eurofishmagazine.com

Diary Dates

February

Fax: +61 3 9645 0475 marinfo@baird.com.au www.infofish.org

3 February, 2010 Marel Salmon Showhow Nørresundby, Denmark Tel.: +45 9892151 Fax: +45 98921101 salmonshowhow@marel.com www.marel.com

June

22 February, 2010 Workshop on Modified Atmosphere Packaging (MAP) in Seafood Processing Fish International , Hall 7, 1st floor, Bremen, Germany Tel.: +45 333 777 69 Fax: +45 333 777 56 marco-frederiksen@eurofish.dk www.eurofish.dk

21-24 February, 2010 Mediterranean Seafood Exhibition (MSE) Rimini, Italy Tel.: +39 0541 744258 Fax: +39 0541 744225 o.foschi@riminifiera.it www.medseafood.com

1-5 March, 2010 AQUACULTURE 2010 San Diego, California, USA Tel.: +1 760 432-4270 worldaqua@aol.com www.was.org 2-4 March, 2010 ACUI, Vilagarcia de Arousa, Spain Tel.: +34 986 48 88 75 Fax: +34 981 55 27 18 info@acui.es www.acui.es

14-16 March, 2010 International Boston Seafood Show 2010 Boston, MA, USA Tel.: +1 207 842 5500 Fax: +1 207 842 5503 food@divcom.com www.bostonseafood.com 16-18 March, 2010 Fish Africa & Aquaculture Africa Cape Town, South Africa Tel.: + 27 11 783 7250 Fax: + 27 11 783 7269 sales1@exhibitionsafrica.com www.exhibitionsafrica.com

21-23 February, 2010 Fish International 2010 Bremen, Germany Tel.: +49 421 3505 264 info@fishinternational.de www.fishinternational.com

March

3-4 March, 2010 North Atlantic Seafood Forum Oslo, Norway Tel: + 47 66 93 91 00 Fax: + 47 66 93 91 01 nv@messe.no

22-26 March, 2010 Alimentaria, Barcelona, Spain Tel.: +34 93 452 1800 Fax: +34 93 452 1801 www.alimentaria-bcn.com

April 27-29 April, 2010 European Seafood Exposition 2010 Brussels, Belgium Tel.: +1 207 842 55 00 Fax: +1 207 842 55 00 www.euroseafood.com

May

7-9 June, 2010 AquaVision 2010, Stavanger, Norway Tel.: +47 51 59 81 00 Fax: +47 51 55 10 15 post@blueplanet.no www.blueplanet.no 9-12 June 2010 FAO Global Conference on Aquaculture 2010 Bangkok, Thailand Tel.: +39 06 57052428 Fax: +39 06 57053020 Aqua-Conference2010@fao.org www.aqua-conference2010.org 15-17 June, 2010 World Ocean Council - Sustainable Ocean Summit 2010, Belfast, UK Tel.: +1 808 277 9008 info@worldoceancouncil.org www.worldoceancouncil.org 16-18 June, 2010 Offshore Mariculture 2010 Dubrovnik, Croatia Tel.: +44 1622 820622 Fax: +44 1329 825330 iroberts@mercatormedia.com

August 17-20 August, 2010 Nor-Fishing 2010, Trondheim, Norway Tel.: +47 73 56 86 40 Fax: +47 73 56 86 41 mailbox@nor-fishing.no www.nor-fishing.no

October 7-9 October, 2010 Polar Fish 2010, Sisimiut, Greenland Tel.: +45 99 35 55 55 Fax: +45 99 35 55 33 ehe@akkc.dk www.polar-fish.net

20-22 May, 2010 TUNA 2010 Bangkok, Bangkok, Thailand Tel.: +61 3 9645 0411

A d d y o u r e v e n t t o w w w. e u r o f i s h . d k

List of A dvertisers Name of Company Imprint Publishing House

Joint publishers & managing editors

Biro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Fachpresse Verlag Michael Steinert An der Alster 21 D-20099 Hamburg Germany Phone +49 (0) 40 / 24 84 54-0 Fax +49 (0) 40 / 280 37 88

Boulogne Sur Mer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Carnitech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Michael Steinert, Aina Afanasjeva

Editorial office Copenhagen

Behnan Thomas (bt) H.C. Andersens Boulevard 44-46 DK-1553 Copenhagen V Denmark Phone +45 333 777 55 behnan.thomas@eurofish.dk

Editorial office Hamburg

André Nikolaus (nik) Phone +49 (0) 40 / 24 84 54-17 andre.nikolaus@snfachpresse.de

Diversified . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U2 Dybvad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 EurofishMagazin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Future Fish Eurasia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Björn Marnau (bm) Phone +49 (0) 40 / 24 84 54-15 bjoern.marnau@snfachpresse.de Editorial office Delbrück

Editorial board Layout

Gewürzmühle Nesse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Dr. Manfred Klinkhardt (mk) Redaktionsbüro Delbrück Franz-Stock-Straße 23 D-33129 Delbrück Germany Phone +49 (0) 52 50 / 93 34 16 manfred.klinkhardt@web.de

Grieg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 GS Schleiftechnik . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Lahsen Ababouch, Martin Gill, Michael New Sven Mohr-Eggert (responsible), Lukas Tarapata Matthias Hellmuth, Norbert Lützow, Sebastian Krebs E-Mail: sven.mohr@snfachpresse.de

Translation

Yvonne Bulmer

Advertising

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Aleksandra Petersen Eurofish Magazine H.C. Andersens Boulevard 44-46 DK-1553 Copenhagen V Denmark Phone +45 333 777 63 Fax +45 333 777 56 aleksandra.petersen@eurofish.dk Frequency

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Jens Møller . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Nor Fishing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Norges Varemesse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

6 issues per year Price: EUR 85,– To subscribe visit www.eurofish.dk or send an email to info@eurofish.dk

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Unless otherwise stated, the copyright for articles in this magazine is vested in the publisher. Articles may not be reproduced without written permission from the copyright holders.

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ISSN 1868-5943

Salmco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Sealane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 SIA Salas Zivis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Sirena . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U4

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66 Eurofish Eurofish Magazine Magazine FischMagazin 1 / 2010 eurofishmagazine.com

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n n n n n n n n n n Supply sources n n n n n n n n n n Crustaceans

Styropor® ( polystyrene ) compressors

Frozen seafood specialties

SALMON SLICER... worldwide R. MAASS + PARTNER GMBH Röntgenstrasse 12 D-21493 Schwarzenbek Tel.: +49 41 51 / 866 955 Fax: +49 41 51 / 867 188 www.maass-slicers.de

Ristic AG Am Espen 15, D-90559 Oberferrieden Tel.: 0 91 83 / 40 90, Fax: 0 91 83 / 4 09 49 Web: www.ristic.com, E-Mail: info@ristic.com

Packaging

Insulated Containers

Salmon slicers

SALMCO Technik GmbH Reinskamp 1 D-22117 Hamburg Tel.: +49-40-713 14 72 Fax : +49-40-712 98 70 Internet: www.salmco.de E-Mail: info@salmco.com

Transport

D-27472 CUXHAVEN Grodener Chaussee 61 Telefon 0 47 21 / 208-0 Telefax 0 47 21 /208-100

Smoked salmon

FRANKFURT / MAIN-AIRPORT Gebäude 456 A, Raum Nr. 3435 Telefon 0 69 / 69 76 76-30 Telefax 0 69 / 69 76 76-50

Wire ropes Feinfischräucherei Noll GmbH D-46514 Schermbeck Tel.: 0 28 53/20 57, Fax: 14 65 Web: www.fisch-noll.de E-Mail: info@fisch-noll.de

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January 1 / 2010

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Armed for the future with MSC plaice Netherlands: The processing industry shows its depth Albania: Rapid growth in the aquaculture sector Technology: Defrosting frozen products N EW se ri es

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