Acronym NA
Category
Seafood Processing
Title New methods for better durability and environmentally friendly transport of salmon products Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Bjørn Tore Rotabakk Coordinator email bjorn.tore.rotabakk@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA - Cermaq Norway AS (Norway) ,
NA - Grieg Seafood ASA (Norway) ,
NA - Hav Line Gruppen AS (Norway) ,
NTNU - Norwegian University of Science and Technology (Norway) ,
RISE - Research Institutes of Sweden (Sweden) ,
NA - Skaginn 3X AS
(Norway) ,
Start year 2020 End year 2022 Funding (€) € 276,150 Website https://www.fhf.no/prosjekter/prosjektbasen/901635/ Summary "When salmon is transported by air to distant markets (Asia/America), the transport accounts for the majority of the climate emissions throughout the salmon's life cycle. E.g. then air freight gives approx. 15 times higher emissions than boat freight to Shanghai, so that the salmon's total emissions (production + shipping) are approx. 3 times higher. According to Nofima's calculations, airfreight of salmon generates CO2 emissions of around 1.5 million tonnes a year. For transport to Europe, which is mainly by car and train, more than 95% of the salmon exported is HOG (SSB/Seafood Council), which means that there is a large volume of low-cost product (head and back) as well as waste (ice) that is transported.
To make salmon more environmentally sustainable, one must consider which methods can be used to reduce the environmental impact. Among these, methods for preserving salmon that reduce environmental impact, while maintaining quality, durability and profitability will be key issues. From a market perspective, it can be challenging to replace a fresh product with other preservation methods. This is highly relevant for fresh salmon as both industrial buyers and consumers in many market segments, such as sushi, have a high preference for this product. There is little knowledge about consumer acceptance of other preservation methods for salmon such as e.g. supercooling, freezing and modified atmosphere,
Based on this, this project will look at the most important export chains for Norwegian salmon to Europe and Asia, and identify alternatives to current preservation methods from slaughter to market. The alternatives are defined based on existing or new technology and logistics solutions that are combined into a functioning value chain. The new chains are evaluated based on climate footprint, quality/durability, economy and market/consumer acceptance.
Main objective:
To find alternatives to the current preservation solution by the end of the project after a thorough evaluation of existing methods and assessment of new methods and their combination, with an emphasis on quality, durability, environmental impact, consumer acceptance and economy.
Sub-goals:
1. Find alternative protocols for the production and transport of salmon, which ensure more durability and quality, using existing or new preservation methods, or a combination of methods.
2. Generate new knowledge about how purchasers and consumers perceive different preservation methods for salmon, and how this affects consumer acceptance and willingness to pay.
3. Evaluate the new methods' climate impact and quantify the economic consequences.
4. Communicate the knowledge the project generates in open channels, both directly and more generally through the media and social channels"
Keywords
Fish quality;
Salmon;
Sustainability;
Economy;
Storage;
Food safety;
Fish;
Marine Region
76
Not associated to marine areas
0
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