The available database comprises research projects in Fisheries, Aquaculture, Seafood Processing and Marine Biotechnology active in the time period 2003-2022.
BlueBio is an ERA-NET COFUND created to directly identify new and improve existing ways of bringing bio-based products and services to the market and find new ways of creating value from in the blue bioeconomy.

More information on the BlueBio project and participating funding organizations is available on the BlueBio website: www.bluebioeconomy.eu

Last Update: 2024/06/19

NA
Seafood Processing
Processing mackerel for smoking - phase 1: Opportunities and barriers for processed mackerel for smoking
National Programme
National
Morten Heide
morten.heide@nofima.no
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
NA
2014
2014
€ 85,625
https://www.fhf.no/prosjekter/prosjektbasen/900971/
"A proportion of the mackerel, which Norwegian companies export, is used as raw material for smoking in foreign further processing industries. Since the mackerel is primarily frozen round on land in Norway, only a small proportion of the value creation takes place in Norwegian industry. If the industry would be able to increase the degree of processing of semi-finished products in Norway, this could be a segment that can contribute to increased value creation and profitability in the Norwegian pelagic consumer industry. Through its work on the industry plan, the expert group for pelagic consumer industry has recommended to FHF to initiate a project with the provisional title: ""Processing of mackerel for smoking"". The overall aim of the project is to be able to increase the degree of processing of mackerel which is later smoked by foreign industry, so that it both differentiates itself from the competitors and at the same time retains a greater proportion of the residual raw material in Norway. Such a project will deal with large parts of the value chain for mackerel, with several potential challenges from catch to market. The project will therefore be divided into several phases, so that one can continuously evaluate whether there is a basis for proceeding with the project after each phase. Phase 1 of the project will deal with market conditions and market potential, while a possible phase 2 of the project will deal with technology and processing. Therefore, the goals of this project are: • To increase value creation and market opportunities for Norwegian mackerel. • To obtain market knowledge that can form the basis for strategies for the development of new processed mackerel products for smoking in a global industry. The results of this project show that today's processed mackerel products are not sufficiently adapted to the wishes and needs of foreign smokehouses. Development of market-adapted mackerel products represents an opportunity for the Norwegian pelagic industry and can contribute to the industry becoming less dependent on the export of frozen round mackerel. The project has identified two market opportunities for processed mackerel products for smoking: • gutted (and decapitated) mackerel that can be used directly in production for foreign smokehouses • fillet and or flaps of high quality A successful development of these products will depend on being able to develop products that can defend the production and development costs. In this calculation, you must also include the value of the residual raw material from further processing of mackerel."
Market; Fish; Mackerel; Fish products;
NA
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