355 results

Seafood CRC: Australian abalone industry R&D planning, implementation and utilisation.

Project number: 2008-715
Project Status:
Completed
Budget expenditure: $115,051.00
Principal Investigator: Dean M. Lisson
Organisation: Abalone Council Australia Ltd (ACA)
Project start/end date: 28 Feb 2008 - 30 Jun 2011
Contact:
FRDC

Need

The Strategic Plan summary reports as follows:
For all its economic promise the industry faces some challenges that constrain growth and profitability:
• Lack of appropriate peak body structure and supply chain fragmentation
• Limited enterprise commitment to joint industry development
• Complacency in dealing with market issues – predominant wild caught focus
• Limited sectoral or peak body strategic planning
• Policy dominated by resource managers and technologists rather than those with commercial and market experience.

The industry structure comprises around 300 small owner operator businesses with little or no capacity to coordinate investment in and manage industry development. Recovering lost industry value and delivering future growth is contingent upon coordinated investment in industry development at the whole of industry level.

The ACA is now established and well positioned with the CRC to implement its strategic plan and to integrate R&D work across all stakeholders under its leadership. Two distinct needs are involved in any consideration of better national R&D co-ordination for the abalone sector:

1. The strategic issues of R&D prioritization, funding and the linkages to (and support for) both industry development plans and Government objectives of industry development.
2. The operational issues of facilitating effective communication and coordination at all levels (industry/researchers, among researchers, among industry, FRDC and researchers etc).

Objectives

1. To coordinate the planning, implementation, and reporting of R&D projects conducted by the Seafood CRC to achieve the outcomes specified in the ACA Strategic Plan.
2. To facilitate the abalone industry participation in Seafood CRC projects and the extension and utilization of the project results, particularly in relation to a national product integrity/QA program and the development of new products and new markets.
3. To establish, by December 2010, a mechanism by which the ACA can fund its own R&D coordination and communication activities.

Final report

ISBN: 978-0-9752258-6-8
Author: Abalone Council Australia Ltd
Final Report • 2014-06-17 • 472.87 KB
2008-715-DLD.pdf

Summary

This project aimed to enable the abalone industry to better be able to work collaboratively and improve the quality of products supplied to the market and to maintain market share in major exports.

This project aimed to:

  1. Coordinate the planning, implementation and reporting of research and development projects conducted by the Seafood CRC to achieve the outcomes specified in the Australia Abalone Council's strategic plan.
  2. Facilitate the abalone industry participation in CRC projects and the extension and utilisation of the project results, participation in relation to a national product integrity.
  3. Establish by December 2010, a mechanism by which the Australian Abalone Council can fund its own research and development communication coordination

This project aimed to enable the abalone industry to better be able to work collaboratively and improve the quality of products supplied to the market and to maintain market share in major exports.

This project aimed to:

  1. Coordinate the planning, implementation and reporting of research and development projects conducted by the Seafood CRC to achieve the outcomes specified in the Australia Abalone Council's strategic plan.
  2. Facilitate the abalone industry participation in CRC projects and the extension and utilisation of the project results, participation in relation to a national product integrity.
  3. Establish by December 2010, a mechanism by which the Australian Abalone Council can fund its own research and development communication coordination
Industry
PROJECT NUMBER • 2018-017
PROJECT STATUS:
COMPLETED

Demand Conditions and Dynamics in the Southern and Eastern Scalefish and Shark Fishery: Empirical Investigation

This final report, a collaboration between economists from CSIRO, CQU and ABARES, is the first detailed analysis of the interrelationship between fish prices on the Sydney and Melbourne fish markets. In addition, the study derived empirical estimates of the own and cross-price flexibilities for the...
ORGANISATION:
CSIRO Oceans and Atmosphere Hobart

SCRC: Developing a (Sea)Food Marketing Course

Project number: 2013-717
Project Status:
Completed
Budget expenditure: $0.00
Principal Investigator: Meredith Lawley
Organisation: University of the Sunshine Coast (USC)
Project start/end date: 29 Sep 2013 - 29 Aug 2014
Contact:
FRDC

Need

A strong Australian food industry is vital to both food security and a strong economy, with the food industry currently worth over A$110 billion annually and over 15% of Australians employed throughout the food value chain. As stated in the National Food Plan ‘Growing international and domestic food markets will create substantial opportunities for competitive and productive food businesses in Australia.’ And further ‘Global food demand will shift in coming years to higher value and more protein rich foods like meat.’

For the Australian Seafood industry to remain competitive and grow, seafood industry marketers not only need to know how to market seafood but will benefit from a broader understanding of how to market food more generally and an understanding of where seafood ‘sits’ in food marketing. By addressing food more broadly and covering a wide range of food sectors (including meat, dairy, horticulture etc) seafood marketers will be able to identify strategies and tactics used by other food industries globally and in Australia that may be applied to seafood marketing. The purpose of the proposed (Sea)Food Marketing course is to build on the knowledge and expertise gained throughout the ASCRC to develop a University accredited course in Food Marketing with specialised content in seafood marketing. It is estimated that seafood specific content would be between 20 to 30 percent of the course.

The proposed course will be available in postgraduate business programs (MBA, Master of Management, Master of International Business and nested graduated certificates and graduate diplomas); as a single course for credit; and in addition a not for credit version of the course will be developed.

At undergraduate level, introductory marketing courses focus on descriptions of theory and application and it is not until advanced level marketing courses that the focus changes to look at strategy and its implementation. At postgraduate business level, given the work experience requirements of many programs, a greater focus on applying theory to real world situations at higher levels is evident. The proposed course is at postgraduate level and will have a strong focus on strategy and decision making and the allocation of resources across the elements of the marketing mix, with the ultimate aim of having students develop a strategy and an implementation plan for a food product (with the formal assessment focussing on these outcomes).

The proposed course will include a series of case studies and lessons learnt vignettes (as per the attached table) that will address two of the extension opportunities identified by Jayne Gallagher and Emily Mantilla at the Seafood Hub meeting in April. These resources will be designed so that they can be used as 'stand alone' for other purposes (eg short courses, VET training).

As part of the formal university accreditation process for a new course, a rationale including evidence of demand must be presented and is considered by committes at both Faculty and Univeristy level before a course can be approved. Hence formal university approval of the course is based on the rational and so is a Go/ NO GO point for the project. For this proposal the formal pathway is the end of September (so aligned with the first Milestone).

Seafood CRC: new opportunities for seafood processing waste

Project number: 2013-711.40
Project Status:
Completed
Budget expenditure: $83,000.00
Principal Investigator: Janet Howieson
Organisation: Curtin University
Project start/end date: 14 May 2015 - 14 Dec 2016
Contact:
FRDC

Need

The seafood industry is facing unprecedented challenges (WAFIC 2020 Strategy, FRDC R&D 2015).
The networks established by CESSH have laid a strong foundation to attract national and international
investment partners. For the first time, the whole industry along the supply chain and post harvest is
working together to achieve outcomes that benefit the WA (and national seafood industry) and the
health of the Australian population. It is essential that the industry is able to remain viable and indeed
grow, within the constraints of an ever changing economic, technological and food security landscape.
There is a need for a continued go-to place that the industry can access to gain support to develop
new products, investigate novel and improved means of harvest, reduce production costs and provide
evidence of the value of consuming seafood. CESSH needs to build on existing strong capacity areas
and establish expertise in areas that are currently not available in WA to service the growing and
diverse needs of industry. This could afford industry a point of difference in the provision of world class
support to answer research and science questions that impact on growth, quality or profitability in a
timely fashion, an essential service for a primary industry.

Objectives

1. Sub Program 1: Waste minimisation and management - optimisation of supply chains to reducewaste
total utilisation of seafood products
and innovative product development fromunder-utilised species
2. Sub Program 2: Retailer 2020 - Develop an understanding of multi-channel consumer retailenvironments (current and future trends) to support Australian businesses to capitalise on newand emerging oppoprtunities
3. Sub Program 3: Food policy research - maintain currency of expertise and knowledge in:regulation of food labelling and food laws
nutrition and health claims
nutritional dietary guidelinesand the human health benefits of seafood to inform industry marketing initiatives and nutritionalclaims
4. Sub Program 4: Research advisory service - Develop a technical advice service to provideassistance along the supply chain
assist and upskill industry to apply for research funds
providefood technology advice (e.g. nutritional composition)
provide health benefit advice to industry(market advantage)
and develop tailored industry and consumer resources
5. Sub Program 5 - Education, communication and extension - respond to industry post harvesttraining needs
inform industry of relevant research findings in a variety of formats appropriate tothe end-users
and build post harvest research and scientific capacity that is imbedded within theindustry.
6. Sub Program 6 - Collaborative manufacturing hub - investigate and trial collaborativemanufacturing hubs to reduce costs and maximise efficiencies in developing and commercialisingnew products

Report

ISBN: 978-0-9925568-5-3
Authors: Dr Janet Howieson Kerri Choo Andrew Tilley Tuna Dincer Rachel Tonkin Dechen Choki
Report • 2017-07-01 • 1.06 MB
2013-711.40-DLD.pdf

Summary

This report summarises the research undertaken under FRDC 2013/711.40: New Opportunities for Seafood Processing Waste
 
Industry consultation and the development of a modified value chain analysis framework for new products from processing waste resulted in eleven industry case studies being identified for the project: these included products for potential waste transformation such as on board Patagonian Toothfish waste, land-based tuna and other finfish waste, abalone shuckings, pearl oyster adductor muscle, scampi roe, octopus heads and offal, swim bladders of various species and out of specification Blue Mussels. A variety of different waste transformation techniques were trialled including enzyme and acid hydrolysis of frames, offal and bones, curing of roe, drying and milling, enzyme extraction, oil extraction, composting and flavoured stock production. As a result a variety of products for different outcomes were produced, and compositional and shelf-life analyses completed on each of them.
For each processing waste case study, an individual report summarising the methods and results was produced and provided to the industry partners as well as generally being made available as publishable appendices to this report. Some of the outcomes were for non-human products such as Patagonian Toothfish, tuna and other finfish hydrolsate for fertiliser, aquaculture feed or pet food, composting products, low quality oil and extracted enzymes for potential addition to detergents. However there were also some high value food products produced including scampi roe, Blue Mussel stock, pearl meat adductor muscle and fish maw (swim bladders). In total, of the eleven industry requested case studies commenced three new products have been commercialised (tuna hydrolysate, scampi roe and pearl adductor muscle), and a number of other products are in market/commercial trials.

Project products

Report • 2017-09-01 • 224.48 KB
2013-711.40-A1-DLD.pdf

Summary

The project commenced with a literature review and then an audit of the seafood processing waste estimated to have been produced in 2013 in Australia. Likely to be the most accurate assessment undertaken thus far in this field, the audit estimated different forms and feasibility of access for the waste in Australia. The resulting volumes (whilst now historic but upgradeable), with limitations, now allow a more informed evaluation of potential economic opportunities from seafood processing waste.
Report • 2017-09-01 • 1.35 MB
2013-711.40-A2-DLD.pdf

Summary

The results demonstrated an improvement in the operation of the SAMPI facility in shifting from acid to enzyme hydrolysis. There was a slight difference in the compositional quality, the processing times were improved and the separation of the product on standing was reduced. The original objective to extract a high quality oil was not achieved due to the changes in the raw material, the company objectives and difficulties in up-scaling the laboratory results to commercial facilities.
Report • 2017-09-01 • 1.58 MB
2013-711.40-A3-DLD.pdf

Summary

The experimental work, whilst defining compositional analyses and putative final product process methodologies for the tuna bones and gill plates, has not resulted in any outcomes which can be commercially explored by the SAMPI company at this time.
There are other opportunities for value-adding from fish bones, such as extraction of collagen, collagen hydrolysates and hydroxyapatine, and production of gelatin, but these were considered beyond the scope of this project and will likely be put forward as potential student projects.
Report • 2017-09-01 • 1.91 MB
2013-711.40-A4-DLD.pdf

Summary

Investigate the feasibility of developing an on board hydrolysis waste treatment and discharge regime that meets current CCAMLR requirements for protecting seabirds and could potentially result in the development of alternative, economically viable by-product options.
 
Following the final trials it was decided to cease the project as there were a number of barriers to commercial feasibility. These included on board processing issues such as heating and ability to settle into different layers, the “grey” definition of “stickwater”, difficulties in using biofuels, and the EHA/DHA levels in the toothfish oil which would restrict viable commercial uses onshore.
Report • 2017-09-01 • 227.42 KB
2013-711.40-A5-DLD.pdf

Summary

The Patagonian Toothfish fishery in the Southern ocean produces up to 600 tonnes of fish waste each year. This waste presents a unique utilisation opportunity through the extraction of novel functional compounds from the viscera. There is significant evidence to suggest that the digestive enzymes from cold water fish species have lower optimal temperatures for activity than those of warm water species (Carginale, Trinchella, Capasso, Scudiero, & Parisi, 2004; Feller & Gerday, 1997; Genicot, Rentier-Delrue, Edwards, VanBeeumen, & Gerday, 1996; Somero, 1978). Psychrophilic enzymes have a number of potential uses in the food and other industries.
This project was commenced after the request for an enzyme sample from Proctor & Gamble. The hypothesised lower optimal temperature of the enzymes from Patagonian Toothfish may be highly effective in cold water laundry detergents. This project will attempt to extract and determine proteinase and lipase activity of Patagonian Toothfish digestive enzymes.
Report • 2017-09-01 • 2.26 MB
2013-711.40-A6-DLD.pdf

Summary

Objective: Determine options for potential utilisation of farmed Greenlip Abalone waste (gonads and stomach/ intestines with or without shells atttached) supplied by Southseas Abalone.
 
The project has resulted in production of a powdered abalone product that could potentially be used as a medicinal additive. However the cadmium levels require further investigation. The results have been provided to the industry partner for cost benefit and other considerations.
Report • 2017-09-01 • 974.88 KB
2013-711.40-A7-DLD.pdf

Summary

Biomax is a Singaporean company that has developed a novel enzymatic process for biological waste treatment. The dried product produced by the BIomax process can either be used as fertilizer or as a feed ingredient. The Biomax process had previously been tested on poultry and meat waste and the company were interested to see how waste fish would go in their system. Therefore Curtin worked with BIomax using fish waste as an ingredient in the process.
The Biomax process for fish is described below:
The fish waste material is loaded in a specialized digester along with BM1 enzymes at a ratio of 1ton waste to 1Kg enzymes. A dried waste material was also added (eg coconut coir, sawdust). The digester is a compact and enclosed reactor with sturdy internal mixer that ensures homogenous digestion of waste. BM1 enzymes are a specially formulated cocktail of naturally occurring microbes that break down complex organic compounds inside the waste into simpler organic matter at high speed. This waste/enzyme mix is then mixed, aerated and heated at 80oC within the digestor for the next 24 hours. After 24 hours, nutritious animal feed or fertilizer can be produced in powdery form to be discharged from a separate conveyor belt. This environment friendly zero-waste process does not produce any solid or liquid by products, only the dried product. This product is cooled for 2-3 days. The resulting product is shelf-stable at room temperature for at least 12 months.
Report • 2017-09-01 • 440.62 KB
2013-711.40-A8-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Kinkawooka Blue Mussels requested a case study to look at optimisation of Blue Mussel stock production from second grade Blue Mussels (Appendix 8). A multiple enzyme driven hydrolysis process was developed, and sensory assessment undertaken of the resulting Blue Mussel stock product (Figure 14). A pleasing product was developed at laboratory scale and was despatched for market feedback
Report • 2017-09-01 • 435.47 KB
2013-711.40-A9-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.40 final report, as well as below
Westmore Seafoods requested an investigation into the development of a value-added product from scampi roe (Figure 15). Curing trials were undertaken, laboratory scale production protocols optimised for sensory quality. Shelf-life and composition analyses were undertaken on the product produced in the laboratory
Report • 2016-12-01 • 621.20 KB
2013-711.40-A10-DLD.pdf

Summary

To develop export and domestic markets, Paspaley Pearls have upgraded their commercial on board processing of the pearl adductor muscle from the Pinctada maxima pearl oyster following recommendations from these quality optimization trials. The upgraded on board process has a strong emphasis on maximizing product quality at harvest including the removal of excess moisture, chilled in an ice slurry vacuum packing and snap freezing product. The pearl meat processed with this method is called ‘harvested meat’. There are still some operations that process the pearl meat using the previous method, where there is less emphasis on quality and the meat is removed, chilled, washed and frozen in a commercial freezer in bags. The pearl meat processed using this method is termed ‘fished meat’.
There are three different grades for the pearl meat, based on the age of the shell ,each with slightly different characteristics making each size ideal for particular markets listed below:
• 1R (First Operation): 60 pieces/kg, best for restaurants. Sweeter and tenderer flesh generally harvested from younger pearl oysters. Sell for less if used for producing dried pearl meat.
• 2R (Second Operation): 45 pieces/kg, best for restaurants.
• 3R (Third Operation): 30 pieces/kg, best for producing dried pearl meat. Large and meat can be chewier.
The pearl meat currently harvested is sold to restaurants in the domestic market, with chefs serving them in raw sashimi style and cooked format. The company now has a focus to sell their product to premium food service establishments, both domestically and internationally. To export, the company must meet the requirements set by AQIS, FSANZ Food Standards Code and the regulatory requirements of the importing country. The product must have a best before date to be placed on the product before being exported. The company would also like to provide recommendations on best practice thawing and shelf-life of fresh and thawed product.
Report • 2016-12-01 • 1.44 MB
2013-711.40-A11-DLD.pdf

Summary

Paspaley Pearls were interested in commercialising production of the adductor muscle, a by-product of the pearl harvesting process. Samples of fresh and frozen pearl meat were subjected to different packaging and cold storage treatments and then analysed for sensory assessment and for shelf-life (Appendix 10 and 11) (Figure 16). Optimised procedures were then forwarded to the company, who subsequently purchased the appropriate shipboard processing equipment and developed protocols for addition to production documents for export and domestic markets. Such protocol are now being assessed by regulatory authorities with launch of the new products for the domestic and local markets expected in 2018.
Report • 2016-12-01 • 1.72 MB
2013-711.40-A12-DLD.pdf

Summary

The objective of the project is to develop a cost-effective method to sanitise and dry air bladders (fish maw) to provide a suitable and safe product for the Chinese and Hong Kong export markets.
 
The project partners, Dried Seafood Corporation, have demonstrated an Asian market interest in dried Barramundi air bladders. According to the Australian Fisheries Research and Development Corporation (1994), Barramundi is preferred for its premium grade fish maw and thus, the fish maw from Australian Barramundi can become a valuable export commodity.
Report • 2016-12-01 • 1.07 MB
2013-711.40-A13-DLD.pdf

Summary

Following discussions with the various industry partners it was decided that the next step was to dry swim bladders from a range of species and compare with commercially available products. 
Assess the quality parameters of dried whole farmed barramundi air bladders from different harvest areas in Australia.
Whole frozen farmed barramundi air bladders were supplied by Sealanes and Dried Seafood Corporation. The Sealanes air bladders were from an aquaculture facility whereas the Dried Seafood Corporation samples were from wild harvest.
Two trials were conducted, Trial 1 without manual internal cleaning, and Trial 2 with manual internal cleaning
Report • 2016-10-01 • 2.68 MB
2013-711.40-A14-DLD.pdf

Summary

small scale enzyme hydrolysis trials were completed on a range of species commonly sold in small retailers. These trials include Snapper, Barramundi and Atlantic Salmon. Subsequently a survey was completed with small seafood retailers about their waste (Appendix 14). The survey results indicated an interest in a solution to produce other products from waste on site, and hence a small scale hydrolysis unit, suitable for small retailers was designed by the research team and construction commissioned (see Figure 5). Whilst still being trialled, the unit has been used successfully to transform mixed product from a small retailer, and will also be used to produce enzyme hydrolysate for juvenile Barramundi feeding trials being conducted by PhD student Muhammad Abu Bakar Siddik. Trials with the hydrolysing unit will therefore be continued past the reporting stage of the project
Report • 2016-09-01 • 413.68 KB
2013-711.40-A15-DLD.pdf

Summary

This report presents two Cost-Benefit Analyses (CBA) for selected Australian seafood waste case studies.
Seafood waste streams offer commercial opportunities for value adding and coproduct development, in either seafood and or related industrial product markets. Dr Janet Howieson, on behalf of Curtin University, is working with the two commercial seafood processors to assess, develop and implement ways to better utilise and commercially monetise their respective seafood waste streams.
This project evaluates the two waste stream case studies (Paspaley Pearling Company, and FishTrade International) from a commercial cost-benefit viewpoint. The report summarises these cases and their commercial prospects. The report also presents a standard cost-benefit template to guide similar evaluations.
Industry
PROJECT NUMBER • 2006-227
PROJECT STATUS:
COMPLETED

Seafood CRC: enhancement of the Pacific oyster selective breeding program

The Australian national Pacific oyster selective breeding program commenced in 1998. In 2005, after 6 generations of breeding, it was apparent that there were limitations to the breeding strategy. The first was a lack of understanding of which genetic traits to select. Whilst the program...
ORGANISATION:
Australian Seafood Industries Pty Ltd (ASI)

Tactical Research Fund: 2013 Trans Tasman Lobster Congress - improving the environmental and economic performance of Australian rocklobster fisheries through collaboration and cooperation across research, management, harvest, transportation and markets

Project number: 2013-411
Project Status:
Completed
Budget expenditure: $20,000.00
Principal Investigator: Daryl Sykes
Organisation: NSW Rock Lobster Assocation
Project start/end date: 28 Aug 2013 - 9 Nov 2013
Contact:
FRDC

Need

Australian rock lobster fisheries, similar to their New Zealand counterparts, are coming under increasing pressure to forfeit access to fishing grounds and to shares of available yields as a consequence of a well organised and resourced marine protection lobby and opportunistic political decision making. In recent seasons the situation for the Australian lobster industries has been made more difficult because of Federal Government marine protected area agendas and difficulties in brokering direct export to the lucrative China market. Industry capacity that might otherwise be committed to improving reputation and efficiency and promoting economic growth and investment has instead been diverted to protecting existing access and utilisation opportunities. The rock lobster industries will directly and indirectly benefit from cooperative approaches to current and emerging challenges (the most recent being biotoxin events for example) and from collaborative efforts to agree and implement growth and consolidation strategies based on good science and credible decision making. The 'sharing of knowledge' which is a feature of each Lobster Congress draws greater numbers of industry participants into agreed work plans and creates wider understanding and awareness across the industries as to he need for responsible fishing, strategic responses to external forces, and wise and credible political lobby and positive profiles within the wider community.

Objectives

1. Rock lobster industries fully aware of the social and political issues which influence management decision making.
2. Rock lobster industries equipped to make credible responses to challenges from environmental NGOs, animal rights and other community groups intent on eliminating or constraining commercial fishing access and opportunity.
3. Rock lobster industries willing to share information and expertise in pursuit of cost effective and timely outcomes for collaborative research, harvest and market initiatives.
4. Rock lobster industries which are equipped to present consistent and positive messages about industry performance against credible standards.
5. Rock lobster industries which are able to agree and implement codes of responsible fishing consistent with the rights and responsibilities associated with rights-based management regimes.
6. Rock lobster industries which can identify and align strategic pathways and consolidate funding and investment for the same.
7. Rock lobster industries which provide safe working environments, career pathways and employment opportunities as components of their contributions to local, regional and national economies.
8. Rock lobster industries better able to understand the influences of climate variability
better able to adapt to the consequences of that variability
and able to capitalise on change when appropriate.
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