The New Zealand Institute for Plant & Food Research Limited. It takes guts: Transforming fish processing in NZ
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1 It takes guts: Transforming fish processing in NZ Sue Marshall & Jacqui Day (PFR Seafood Technologies, Nelson) New Zealand Seafood Industry Conference, Wellington 19 August 2015
2 For comparison... Trident: High volume fish suppliers + fishmeal/oil + limited bulk 2 o products (US$2 billion sales/annum) American Seafoods/American Marine Ingredients: High volume fish suppliers + fishmeal/oil + limited bulk 2 o products (>US$500 million sales/annum) Working the sorting table on board a Pollock trawler (18 grades pollock roe) Richard Draves. American Seafoods Group American Marine Ingredients Seattle, WA Iceland : fresh fillet caught to order, full quota landed, all resource utilised for maximum value
3 Fish product cascade Simple non-fillet food products & organs Hydrolysed protein Fresh, frozen, processed Single species and mixed Single species
4 Limited fish supply Iceland (2013) New Zealand (2012) Finfish Catch (tonnes x 1000) Cod 236 Food, addedvalue byproducts, meal/oil Capelin 443 Mostly bulk meal/oil. Roe Mackerel 154 Food, meal/oil Finfish Blue Whiting 107 Food,? Southern Blue Whiting Herring 65 Food, meal/oil Total landed wild catch ( ) # Commercial finfish species Catch (tonnes x 1000) Hoki 128 Jack Mackerel 43 Squid Barracouta 28 1,339 (Less than quota) ~412 ~32 ~100 Source: Statistics NZ and Statistics Iceland, Seafood NZ
5 Volume vs value Tonnes (000's) US$ (Millions) Fresh vs frozen High-value fillet By-products Technology for new production methods and to improve raw material utilisation Cod Hoki Sources: Icelandic Ocean Cluster Cod Value Analysis via Bergur Gudmundsson, Marel.
6 Volume vs value Tonnes (000's) US$ (Millions) Fresh vs frozen High-value fillet By-products Technology for new production methods and to improve raw material utilisation Cod Hoki Sources: Icelandic Ocean Cluster Cod Value Analysis via Bergur Gudmundsson, Marel.
7 A coordinated & collaborative programme: Maximising value of the resource Understanding the potential for full resource utilisation and exploiting the unique attributes of NZ fish and their by-products Aotearoa Fisheries Sanford Waitangi Seafoods Hokotehi Moriori Trust Plant and Food Research Callaghan Innovation Food HQ MBIE Bioprocessing Alliance MBIE Export Marine Products MBIE Vision Matauranga
8 We don t know much about our by-products and their potential Flesh only ( Food Comp Tables, Seafood the Good Food ). Confidential reports to seafood companies; (limited sampling) by CI (IRL), Cawthron, Plant & Food Research (CFR). Company in-house R&D. Vleig: groundbreaking work on NZ species (62 finfish species ) DSIR report 1988 BUT only single sampling 4,5 or 6 fish from 1 area. McLean and Bulling (2005) Differences in lipid profile of NZ marine species over four seasons. Journal Food Lipids 12 (4), 313. But we do know that there is potential Diverse number of species & ability to make novel high-quality products. Safe, sustainable, validated provenance. Unique: species, components, location, processing methods, scientific validation, story.
9 Understanding our fish & product/ process economics What have we got? How much? When? What can we do with it? Sampling and analysis of tissues Rendering yields Market info (Prof Malcolm Wright, Massey): What s so special about the big overseas nutraceutical brands and what can we learn? Business case for investment based on robust data A model for researching more species Skills and people development for the future
10 4 species 1-2 locations 2 samplings/year Fillet Each sampling 150 fish Length Fillet Weight By-product weight Catch date Location By-products 20 fish Meal: Yield, protein, carbohydrate, fat, ash, heavy metals Stickwater: yield Oil: Yield, lipid class, fatty acid profile, oxidation control Random: Every 7 th fish By-products 130 fish Separated and weighed individually: Head Frame Skin Gonads (m/f + maturity) Liver (m/f) Rendering Analysis Company analysts, factory staff and researchers working together Component Analysis Composite of each tissue type homogenised Dry weight yield Total oil lipid class fatty acid profile polar lipids Ash, N 2, protein
11 Thank you
subject doctoral Contextt East. Rise in the Chatham Page 1 of 5
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