World Seafood Congress 2007 programme

:25/' 6($)22' &21*5(66

:HOFRPH $GGUHVV

LL

)RUHZRUG IURP +RVW

LLL

)RUHZRUG IURP ,$),

LY

:HOFRPH WR 'XEOLQ¡V )DLU &LW\

(QYLURQPHQW )RFXV

6HDIRRG &LUFOH ² 5HFRJQLVLQJ ([FHOOHQFH

*XLQQHVV ,ULVK 2\VWHUVÂŤ $ 1DWXUDO 8QLRQ

(QVXULQJ ,ULVK 6HDIRRG LV 6DIH

6XSSRUWLQJ ,ULVK (QWUHSUHQHXUVKLS

&URNH 3DUN

5HVHDUFK 'ULYH

6($)22' 75867Š 1HZ &HUWLÀFDWLRQ %UDQG IRU ,)4&

7UHQGV LQ WKH )DVW FKDQJLQJ :RUOG RI *OREDO 6HDIRRG

$ 1DWXUDO 6FLHQFH

7KH *UHDW 'HEDWH ,V 6HDIRRG WKH %HVW 6RXUFH RI 2PHJD "

6WHHULQJ D 1HZ &RXUVH

9DOXLQJ WKH ,QYDOXDEOH 7KH 1HW :RUWK RI 6HDIRRG LQ 'HYHORSLQJ &RXQWULHV

)ORRU 3ODQ ([KLELWRUV /LVW

6FKHGXOH

6SHDNHUV

3UHVHQWHG E\

+RVWHG E\

&R RUJDQLVHG E\

International Association of Fish Inspectors

Compiled and produced by Inshore Ireland Publishing Limited. Telephone: (021) 844 822.

Designed & typeset by Checkmate Design. www.checkmatedesign.ie

'($5 '(/(*$7(6 (;+,%,7256 On behalf of the Irish government and indeed on behalf of the Irish people, I would like to extend a warm welcome to all of you who have travelled from abroad to take part in the World Seafood Congress of 2007. Greetings also to the Irish seafood professionals from all over the island of Ireland who are attending. I think that you have all made a wise choice in prioritising your time to come to this important event.

I hope that you have an enjoyable and fruitful experience during your short stay in Dublin and that at the end of the WSC’07 you will feel that your time has been well spent.

Having looked at the very full Congress programme, and knowing what an excellent venue Croke Park is, I am confident that this will be the case.

The Irish government places a high priority on seafood development and it forms an important part of our programme for government over the next five years. We recently published an ambitious and detailed strategy entitled Steering a New Course, which sets out our plans for the sector. I am pleased to see many of the key issues raised in that report being explored as breakout topics at the WSC’07.

Many of the important topics surrounding the successful development of the seafood sector are truly global in nature and it is only at a world gathering like the WSC’07 that they can be adequately aired. I have no doubt that we can all learn a lot from each other, and I would urge all those attending to take the fullest possible part in the Congress, both in its formal sessions and during the equally important networking opportunities that the event provides.

ii

From a government perspective, we are determined to have a vibrant and successful seafood sector playing its part as a vital component of Ireland’s world famous food industry. I see the staging of the WSC’07 in Ireland as an important first step in that effort. I commend the agencies, An Bord Iascaigh Mhara, Enterprise Ireland and the Food Safety Authority of Ireland for their efforts in co-hosting the event and would like to thank IAFI for choosing Dublin as the venue for this year’s Congress.

Apart from the trade related issues, I am also conscious of the role of seafood as an important part of a healthy diet.

An improved understanding of the role of sustainably sourced seafood in human nutrition could lead to big benefits in terms of the health, both physical and mental, of the populations of all of our countries, and I am very pleased to see that these important topics are also at the core of the WSC’07 agenda.

I will watch with interest the outcome of your important discussions and I am confident that the experience will be mutually beneficial for all concerned.

MS MARY COUGHLAN T.D. Minister for Agriculture Fisheries and Food

)25(:25' )520 +267 $*(1&,(6 On behalf of the 2007 World Seafood Congress organisers and Irish state agencies Bord Iascaigh Mhara (Ireland’s State Fisheries Board), Enterprise Ireland and Food Safety Authority of Ireland, may I extend a very warm welcome to all of our Congress delegates and exhibitors.

We look forward to sharing Ireland’s world renowned welcome of hospitality and warmth with our Congress participants who have travelled from every corner of the globe to attend this seminal event for the seafood industry.

Ireland is the proud host of the 2007 Congress following IAFI’s world-wide trawl for a suitable Congress partner.

Ireland’s appointment to the World Seafood Congress coincides with the recent launch of the Irish government’s multi-million euro strategy for the Irish seafood industry. The Congress will be the first major international seafood event staged in Ireland since this strategy roll-out began, and we look forward to showcasing our seafood industry at a compelling three-day conference and very busy World Seafood Congress trade exhibition.

Our issues-driven Congress programme will offer informed discussion, debate and the very latest thinking on the ongoing sustainable development of the global seafood industry. The challenges and opportunities seafood industries face collectively will be presented and articulated by a line-up of world–class guest speakers, experts and commentators. Our event will also be highly interactive as we anticipate delegate participation becoming a significant feature of WSC 2007.

Our networking and entertainment programme will give you a unique insight into Ireland’s celebrated capital city, Dublin, home to Croke Park Stadium and Conference Centre, Ireland’s premier venue for sporting events, meetings, conferences, exhibitions and entertainment and where the 2007 Congress will be located.

After a considerable period of planning and organisation, Ireland is set to unveil an exceptional World Seafood Congress.

May I take this opportunity to thank IAFI for choosing Ireland as its preferred World Seafood Congress location.

I would also like to pay tribute to the Irish government, World Seafood Congress co-organisers, sponsors and numerous supporters without whom this year’s Congress would not have been possible.

Finally, it is my pleasure to welcome you once more to the 2007 World Seafood Congress. May I wish all of our delegates and exhibitors the very best for a stimulating, rewarding and enjoyable World Seafood Congress 2007.

MR DONAL MAGUIRE Moderator

iii

)25(:25' IURP ,$), The International Association of Fisheries Inspectors (IAFI) is delighted to welcome you to the 2007 World Seafood Congress.

This year marks the 7th hosting of the Congress, and I am confident that our 2007 event will be ably handled by Dublin, IAFI’s chosen event host. We look forward to Ireland, a progressive island nation with a renowned quality-focused seafood industry, building on the success the Congress has secured to date.

The Congress is established as a key feature in the global seafood event calendar, and is flagged as a critical biennial meeting of the seafood industry.

Our 2007 event looks set to continue this tradition through its superb delegate and exhibitor experience. Doubtless this experience will more than deliver on the expectation of the hundreds of seafood professionals; regulators; food safety experts; health advisors; environmentalists and retail giants set to congregate on Dublin for the WSC. IAFI looks forward to meeting delegates and exhibitors at the Congress’s very impressive and busy line-up of plenary sessions, breakout sessions, workshops and meetings.

I know from past WSC experiences the demands an event of the Congress’s size and standing places on the event organisers. In this regard may I pay tribute to the sterling work of the Irish government agencies BIM, the Irish State Fisheries Board; Food Safety Authority of Ireland and Enterprise Ireland. On behalf of IAFI may I wish you, our 2007 partners, the very best for your event.

iv

Finally, I wish all participants a fulfilling and entertaining Congress. I look forward to seeing you in Dublin as we join forces and work to make the 2007 World Seafood Congress one of the premier, prestige seafood events of the year.

MS JAYNE GALLAGHER President International Association of Fisheries Inspectors

:(/&20( 72 '8%/,1·6 )$,5 &,7< Welcome to Ireland’s capital, steeped in history and youthful energy. Dublin is a medieval city where the charming and cosmopolitan converge in delightful diversity. Fine museums and art galleries chronicle its long and colourful past, while the pubs and cafes buzz with traditional entertainment.

Dublin is vibrant and exciting, with something here for everyone! Dublin will shower you with friendship and unforgettable memories, and provide you with a place where you can feel at home, even after the shortest stay.

We hope that you will enjoy the hospitality of Dublin, a city that will take you to its heart and ensure that your time spent here will be unforgettable.

:KDW WR 6HH Throughout Dublin city and county you will find an abundance of visitor attractions to discover and explore – from the most majestic museums to more modern centres of entertainment. Whether your interest is sport, history, art or literature; whether you want to follow a heritage trail, visit a zoo, eat in a castle or play with a model railway set, there’s something for everyone.

Everything and everyone who has made Dublin what it is today is rejoiced and remembered here, and every person who visits Dublin can be part of it. Dublin’s many attractions include stately theatres; cultural centres; markets; castles; churches; cathedrals and fine galleries, along with fascinating museums that celebrate everything from the history of famous Dublin writers to the history of Guinness, Baileys and Jameson! Dublin provides a host of offerings that are suitable for every taste and age group.

2·&RQQHOO 6WUHHW O’Connell Street is the main thoroughfare in the city centre and is one of the widest streets in Europe. It stretches from Parnell Square to O’Connell Bridge. The spire, a 120 metre high landmark is located in the middle of O’Connell Street, just across from the famous General Post Office. It was unveiled in 2002.

Dublin’s GPO, another landmark building situated prominently in the middle of O’Connell Street, is one of the last great public buildings of the Georgian era. It is the headquarters building for An Post, the Irish postal service. The foundation stone was laid in 1814 and the building played a central part as the headquarters of the Republican Army in the 1916 Rising – one of the most significant events in the history of Ireland.

1

At the north end of O’Connell Street is Parnell Square, which contains the Garden of Remembrance, created to commemorate the death of the Irish volunteers in the 1916 Rising. Opposite the garden is Dublin city gallery, The Hugh Lane. The collection at the gallery includes Impressionist masterpieces by Renoir, Degas, Monet, Morisot; the largest public collection of 20th century Irish art and works by contemporary Irish and international artists. The most recent acquisition is the Studio of Francis Bacon, together with its entire contents numbering more than 7,500 items. The Studio has been reconstructed at the gallery and is a permanent exhibit.

The Dublin Writers Museum which opened in 1991 is situated close to the gallery. Situated in a magnificent eighteenth century mansion in the north city centre, the collection features the lives and works of Dublin’s literary celebrities over the past three hundred years. Swift and Sheridan; Shaw and Wilde; Yeats, Joyce and Beckett are among those presented through their books, letters, portraits and personal items.

6PLWKÀHOG 7KH 3KRHQL[ 3DUN One of the main attractions in Smithfield village is The Old Jameson Distillery. The site closed as a working distillery years ago and the buildings are now a museum dedicated to the history of whiskey production. The existing 185ft old Jameson Distillery chimney has been topped with an enclosed viewing platform, providing a 360 degree panoramic view of Dublin city.

2

Close to Smithfield village is the National Museum of Ireland – Decorative Arts & History – which has its home in Collins Barracks. Artefacts on display range from silver, ceramic and glassware pieces to weaponry, furniture, examples of folk life and costume. All of these are displayed with imagination in innovative and contemporary galleries that entice you to go further, look harder and examine more closely.

The Phoenix Park is the largest enclosed public park in Europe and is located adjacent to the River Liffey on the west side of the city. It contains Dublin Zoo; a police museum; visitor centre, Farmleigh House; Ashtown Castle (a small 17th-century tower house); monuments to public figures (including an obelisk and a cross marking a papal visit in 1979); the homes of the Irish President (Áras an Uachtaráin) and the American ambassador, as well as several lakes and herds of deer.

'RFNODQGV The Dublin Docklands – the area known as Dublin’s waterfront quarter – is a unique part of Dublin and is undergoing a process of regeneration and change, effectively extending the city centre down river. One of Dublin’s finest heritage buildings – the Custom House, which was designed by renowned architect James Gandon and completed in 1791 can be found on the north side of the river. It was destroyed by fire in 1921 during one of the more dramatic events of the War of Independence. The Custom House was rebuilt, the interior was redesigned, and further renovation work was carried out in the 1980s.

Other points of interest in the Docklands are the Famine Memorial statues and the Sean O’Casey Bridge. Visitors to the Docklands can also enjoy the hospitality of the numerous hotels, pubs, restaurants, coffee shops and convenience stores dotted along quay side.

7HPSOH %DU 7KH 2OG &LW\ Bordered by the Liffey to the north and Dame Street to the south, Temple Bar is Dublin’s cultural quarter and is a maze of cobbled streets.

This area is home to more than fifty contemporary arts and cultural centres, and an array of restaurants, bars, shops and hotels, to suit all tastes and pockets. Meeting House Square is an open modern space in the heart of Temple Bar where markets are held at the weekends and films are screened during the summer.

Many cultural centres and arts organisations are located around this area, including Temple Bar Music Centre; The Ark; The Gallery of Photography and the National Photographic Library.

The Ha’Penny Bridge links Temple Bar to the north side of the river and is the city’s oldest pedestrian crossing over the River Liffey. It was erected in 1816 as the Wellington Bridge, acquiring its better known nickname from the halfpenny toll levied on all users of the bridge up to 1919.

Dublin Castle is the heart of historic Dublin. Dublin gets its name from the Black Pool – ‘Dubh Linn’, which was located on the site of the current Castle garden.

Another important site is The Chester Beatty library, which houses the artistic treasures of the great cultures and religions of the world. The library’s rich collection of manuscripts; prints; icons; miniature paintings; early printed books and objets d’art from countries across the world, offer visitors a visual feast.

The story of the capital in Dublin’s City Hall is an exciting multimedia exhibition tracing the history of Dublin City.

It tells of the city’s founding; from Viking times, through prosperity and oppression, into the unique and vibrant city of today.

Close to City Hall is Dublin’s oldest building – Christ Church Cathedral – founded c.1030 by Sitric, King of the Dublin Norsemen. Treasures of Christ Church include a unique range of manuscripts, historic artefacts and spectacular examples of gold and silverware. The choral services are sung by the Cathedral choir, which traces its origins to the choir school founded in 1480 and is famous for taking part in the first performance of Handel’s Messiah.

The exhibitions at Dublinia and the Viking World reveal fascinating glimpses of the Viking and medieval past using reconstructions, audio-visual, artefacts and interactive displays.

The exhibition is housed in a beautiful neo-Gothic building, formerly the Church of Ireland Synod Hall, linked to Christ Church Cathedral by an elegant covered bridge, one of the city’s landmarks.

Saint Patrick’s Cathedral is another important city landmark. It has contributed much to Irish life throughout its long history. Writer and satirist Jonathan Swift was Dean of Saint Patrick’s from 1713-1747. Handel’s Messiah received its first performance in 1742, sung by the combined choir of Saint Patrick’s and Christ Church.

3

7KH /LEHUWLHV :HVW 'XEOLQ In the early years of Dublin’s development, the network of streets known as ‘the Liberties’ lay outside the city walls, forming one of many Gaelic self-governing districts. One of the main attractions in this area today is the Guinness Storehouse where visitors can take a audio/visual journey through the history and making of the world famous beer.

Follow every step that goes into making a pint of Guinness, not to mention passion and pride and the magic ingredient, Arthur Guinness. It’s a dramatic story that begins over 250 years ago and ends with a complimentary pint of Guinness in the Gravity Bar overlooking the city.

The Royal Hospital at Kilmainham now houses the Irish Museum of Modern Art and was built between 1680 and 1684 as a retirement home for old soldiers. It was the first great classical structure to be built in Ireland; its four great buildings around a central courtyard are worth seeing for their architecture alone. Exhibitions that combine pieces from its own collection with the work of guest artists run throughout the year.

Close by is Kilmainham Gaol, Ireland’s most infamous prison. It opened in 1796 and remained in service until 1924.

A guided tour takes the visitor around the dungeons and past the cells once occupied by those who struggled for Irish independence such as Constance Markiewicz, Eamon de Valera and Padraic Pearse, and into the grim yard where sixteen leaders of the 1916 Uprising were executed.

4

&LW\ &HQWUH *UDIWRQ 6WUHHW Trinity College is the oldest university in Ireland and is situated at College Green. Founded in 1592 by Queen Elizabeth I, the College is in an enviable position in the heart of Ireland’s capital. The college on a forty acre site retains some of its ancient seclusion of cobbled squares, gardens and parks. Great treasures include the Book of Kells – a 9th century illuminated manuscript – the Books of Durrow and Armagh, and an early Irish harp. These are displayed in the Treasury and the Long Room that houses over 200,000 of Trinity’s oldest books.

Grafton Street is Dublin’s principal shopping street, running from College Green in the north to St Stephen’s Green in the south. The street was named after the first Duke of Grafton, who owned land in the area. It was developed from an existing country lane by the Dawson family in 1708, after whom the parallel Dawson Street was named.

The statue of Molly Malone is located at the end of Grafton Street, opposite Trinity College. Molly Malone was a semi-historical/legendary figure who was immortalised in the song ‘Cockles and Mussels’, a Dublin anthem.

A life-size bronze statue of Phil Lynott was unveiled on Harry Street, off Grafton Street, in August 2005. At the south end of Grafton Street is St Stephen’s Green, Ireland’s best known Victorian park. This nine hectare park is a sanctuary from the bustle of the city streets with its tree lined walks, shrubberies, colourful flowerbeds and ornamental lake.

During the summer months, ‘the Green’ is alive with lunch-time concerts.

All photographs courtesy of Dublin Tourism

'XEOLQ 3DVV

The Dublin Pass offers the visitor the best in attractions, sightseeing, shopping, service and restaurant offers, all in one complete package.

The purchase price of this Pass covers entrance to over thirty of Dublin’s top attractions and gives access to over twenty-five special offers, added-value and preferential rates at selected venues, theatres, retail outlets, restaurants, transport and tours. For more information see www.dublinpass.ie For further information on visitor attractions, events, accommodation and much more visit Dublin’s official online tourist information centre on www.visitdublin.com

9LNLQJ ,UHODQG A very exciting exhibit running until summer 2008 is ‘Viking Ireland’, centre stage of which is a 30-metre warship, Sea Stallion from Glendalough. This longboat is a replica of a Viking longboat that was discovered fifty years ago near the town of Skuldelev in the Roskilde Fjord in Denmark. It is believed that Skuldelev was built in Dublin in 1042 of oak from County Wicklow, 30 miles south of Dublin. Skuldelev 2 left Dublin in the 1060s and is the largest warship known from the Viking era. The exhibition is running in the National Museum of Ireland, Collins Barracks.

Photograph courtesy of Werner Karrasch, Viking Ship Museum, Roskilde

5

(19,5210(17 )2&86 Working Towards Responsible Fishing and Aquaculture, and Sustaining the Marine and Coastal Environment Over the past decade, Bord Iascaigh Mhara (BIM) – Irish Sea Fisheries Board, has undertaken a considerable amount of work to ensure a sustainable future for the country’s fisheries and aquaculture businesses.

The organisation has been involved in many local and international collaborative projects that cover issues related to the marine and coastal environment, responsible fishing and aquaculture, and the sustainability of seafood supplies.

Of prime importance is BIM’s position statement on responsible fishing and aquaculture, which is a blueprint of the organisation’s themes of responsibility.

It sets out a direction for ensuring responsible and sustainable development of stocks from fisheries and aquaculture, as Michael Keatinge, BIM’s fisheries development manager explains: “We have a deep concern for the future of the oceans and their resource, and the ongoing vibrancy of rural and coastal communities. The position statement is a declaration of our commitment to this assertion and is the key to our future work in this direction.”

6

BIM’s position statement outlines that the organisation is committed to: P Encouraging and promoting care of the catch/harvest and use of best practice throughout the seafood supply chain.

P Developing new methods to reduce by-catch in fisheries.

P Promoting continuous improvement of technology used in fishing, aquaculture and processing to help minimise environmental impact.

P Protecting the ecosystem to maintain the natural resource.

P Promoting a supply chain quality approach and encouraging use of accredited schemes such as the Quality Seafood Programme.

P Promoting compliance with national and international law, seafood safety legislation, and international labelling and traceability requirements.

P Facilitating ongoing education and training for all sectors of the fishing and aquaculture industries.

P Growing membership of the Seafood Circle, which recognises best practice and seafood excellence in the food service and retail sectors, and aims to encourage responsible procurement.

P Communicating to consumers the health and nutritional benefits of regularly including responsibly sourced seafood in the diet, and providing information and assistance on the preparation and cooking of seafood.

P Supporting diversification of the seafood industry in coastal regions so as to enhance the contribution of the sector to employment, income and welfare, both regionally and nationally.

The position statement heads up a new section on the BIM website – www.bim.ie, which is designed to help buyers, retailers and food service managers ensure that the stocks they purchase have been sustainably sourced and responsibly fished. It will also assist in answering customers’ queries about the current status of seafood resources.

BIM’s chief executive, Jason Whooley, explains that consumers are increasingly concerned about the origin of all their food, and campaigns by environmental groups put fisheries and aquaculture high on the list.

%XW :KDW LV 6XVWDLQDEOH 6HDIRRG DQG :KDW LV 5HVSRQVLEOH )LVKLQJ $TXDFXOWXUH" The two statements are inexorably interlinked. Very simply put, sustainable seafood comes from a resource that is managed to ensure the long-term continuation of stocks, whilst respecting all aspects of the natural environment.

Nevertheless, it is not just about managing the resource at sea. It is also important to ensure that care is taken of the catch once harvested, to ensure the quality of the product is maintained to the point of landing and beyond to the fish retailer or processor. Responsible fishing and aquaculture encompass these important factors and are manifested in terms of BIM’s environmental and quality schemes.

“We take a supply chain approach that seeks to maximise use of the resource and avoid wastage, because this is equally important to the sustainability of stocks,” says Jason Whooley.

:25.,1* :,7+ '2/3+,16

7

For the past few years, BIM has been involved with industry, Galway-Mayo Institute of Technology and the Irish Whale and Dolphin Group, to develop acoustic deterrent devices known as ‘pingers’ that aim to prevent cetaceans (whales, dolphins and porpoises) being trapped in fishing nets.

According to BIM project coordinator Ronan Cosgrove, this research is an important part of BIM’s work to develop and promote environmentally-friendly and responsible fishing practice.

Common Dolphin. Photo: Simon Berrow, IWDG

“Incidental catches are rare; however Common dolphins in particular can get caught with Albacore tuna as they swim alongside them. The devices we are developing are designed to stop dolphins entering the nets,” he explains.

After much trial and effort, an interactive pinger device was developed in 2005 which transmits a deterrent signal only when a dolphin is in the vicinity. It works by recognising their echolocation signals.

“The benefits of this type of intermittent device are that it minimises noise emission and therefore doesn’t exclude cetaceans from the preferred habitats. It also prevents them becoming accustomed to the noise and ignoring it at their peril,” Ronan outlines.

The device was thoroughly tested to ensure that engine noise and fish- finding equipment would not set it off. It proved success with captive Bottlenose dolphins in Sweden and wild Bottlenose dolphins in the Shannon Estuary.

Quietly confident of success, the research team undertook trials with Common dolphins off Cork in 2006, but with surprising results.

“We didn’t find any evasive response to the pinger device, although we know that it triggered at the appropriate times. We now know from further research however that different cetacean species respond to different acoustic signals – so it’s back to the drawing board to find one that is appropriate for Common dolphins,” says Ronan.

«DQG 3RUSRLVHV Since the introduction of an EU Regulation in 2006, it is mandatory to use pingers in bottom gillnet fisheries in a number of EU waters, including areas off the south and southwest coasts of Ireland. The aim is to reduce by-catch, particularly of Harbour porpoises in these fisheries.

Although a number of devices are commercially available, fishermen have raised concerns about their effectiveness and the practicality of using them in a working environment. BIM carried out trials on Irish gillnet vessels for hake in 2005 and 2006 using four different types of pingers and compared notes with agencies from Sweden, Denmark, France and the UK. They looked at spacing, reliability, and effective range. This is important because under the current legislation a fisherman using 20km of nets would have to fit 100 pingers at a cost of around ½10,000.

The trials showed that in the Irish fishery, porpoise by-catch is very low and that pingers can be used to deter them away from the nets. Nevertheless, there is a need to develop pingers with much greater durability so as to reduce cost implications of deployment.

«DQG +XPSEDFN :KDOHV 8

In 2006, BIM sponsored a trip to Cape Verde, off West Africa in search of Humpback whales. The research trip, organised by the Irish Whale and Dolphin Group (IWDG), resulted in the sighting and recording of 42 Humpback whales. Scientists also obtained images and acoustic recordings of other species including sperm whales and pilot whales.

“This was a vital research expedition and contributed to international knowledge about Humpback whales – one of the most vulnerable species in the Atlantic Ocean,” explains Dr Simon Berrow, coordinator of the IWDG. “We are grateful to BIM for their interest and support in our work, which we hope will help us to discover the breeding grounds of the Irish Humpback whale population.”

«DQG 7XQD Research has also been carried out on Bluefin tuna over the past couple of years, for which there is a small rod-and-line fishery off Donegal, Mayo and Galway each Autumn. BIM persuaded angling vessels to participate in a tag-and-release scheme whereby satellite tags were attached to the fish. The attachments corrode over time and typically release the tags after seven months when they float to the surface and transmit the information collected.

“We have seen some amazing results with tags released as far afield as the Bahamas, Malta and Portugal. This helps in the development of fisheries management plans,” explains Ronan Cosgrove.

“Not having a commercial quota, the fish have little value, and anglers were pleased to get involved in our research,” he adds.

*+267 ),6+,1*

India Rose collecting discarded nets

The term ghost fishing refers to nets lost or illegally discarded at sea that continue to catch fish and sharks.

And, because these nets are not hauled in, the catch dies and adds to the problem of decreasing fish stocks.

Ghost fishing is a particular problem in the northeast Atlantic – an area where deep-sea gill net and tangle net fishing is largely unregulated.

A recent collaborative project, DEEPNET, researched by fisheries scientists in Ireland, Norway and the UK, estimates that the 40 or so vessels fishing the area each lost up to 30km of nets per trip.

“Vessels typically shoot 250km of nets into the Atlantic where they can remain for up to 10 days before the fishermen return to collect them. During this time, despite having caught a large number of fish, many are unfit for consumption after being trapped for so long,” explains Dominic Rihan, BIM marine technology executive.

“The main problem with this type of fishery however occurs when vessels lose or even abandon their nets. We reckon thousands of kilometres of nets are lying on the seabed,” he adds.

In 2006, BIM and Norwegian researchers undertook a short survey in the Rockall area and retrieved more than 45km of lost gear. They also identified hundreds more kilometres on the seabed.

“The nets we hauled were in poor condition as a result of being in the water for a long time. Nevertheless, they still contained a sizeable catch of crab, monkfish and deepwater sharks,” says Dominic.

The practice of leaving nets to fish over a couple of weeks is not illegal, but is contrary to the principle of responsible fishing.

“The EU proposes to introduce emergency measures to stop this practice; however the damage done so far is considerable,” he states.

Measures have now been introduced requiring vessels to account for all their nets on landing. It is hoped that this will considerably reduce the number that are discarded at sea.

9

75$,1,1* Training plays an important role in BIM’s portfolio, covering all the needs of the seafood industry. The State agency is responsible for vocational training in fisheries, aquaculture and processing, and has its own training centres in Castletownbere, Co. Cork, and at the National Fisheries College, in Greencastle, Co. Donegal.

E-learning is also becoming widely available.

To ensure that fishermen and fish farmers have access to courses where they need them and when they need them, BIM operates several mobile training centres.

“It is important that personnel are well trained and kept up-to-date with such aspects as safety, hygiene, risk management, new technology and communications,” says Richard McCormick, BIM marine services manager.

BIM is currently putting together a training plan to take the industry through to 2013, paying particular attention to meeting the changing needs of the Irish seafood industry.

“There will be greater emphasis on sustainability, seafood traceability and minimising the impact of fisheries and aquaculture on the environment,” explains Richard.

10

“To address this, new business management, supervisory, marketing, quality, conservation, environmental responsibility and sustainability skills modules will be developed and incorporated within BIM’s existing suite of training programmes for all sectors of the seafood industry.”

(19,5210(17$/ 0$1$*(0(17 6<67(06 (06

,1 7+( &$7&+,1* 6(&725 BIM is currently undertaking a pilot project entitled ‘Seafood EMS – Green Chooser’, which is helping four cooperatives to assess and improve their environmental and business performance. The project is run with assistance from Seafood Services Australia, which seconded Emma Thomson to get the work underway.

Similar projects undertaken in Australia have won several environmental awards.

Foyle, Clogherhead, Malin Head and Union Hall cooperatives are involved in the scheme, which aims to improve the quality of products and services and business relationships; introduce

Emma Thompson discussing EMS with Danny Farren, a crab fishermen from Malin Head

provenance to buyers and create an advantage in the marketplace, and ensure that responsible practices are put in place.

These include waste management; energy management; fuel efficiency; responsible fishing; use of environmentallyfriendly fishing gear, and development of corporate social responsibility, all of which can ultimately be incorporated into a Seafood EMS. This is an ongoing process allowing companies to constantly review and manage risks related to the environment, fish quality, profitability and public perception.

The project is supported by grant aid to assist cooperatives and vessels to upgrade or introduce equipment to improve quality and handling practices.

The pilot project began in January 2007 and the cooperatives are enthusiastic about their participation, and are hopeful it will result in a positive and profitable future for fishermen and the industry. The project has already witnessed notable outcomes, such as the introduction of a fuel oil recycling scheme in Foyle whereby waste fuel from fishing vessels is being used to fuel a special burner in a community centre in Inishowen, Co. Donegal.

“This is just one of a number of initiatives we hope will develop from the pilot project,” says Emma Thomson.

,16+25( ),6+(5,(6 0$1$*(0(17 7+( .(< 72 68&&(66 More than 80% of Ireland’s fishing fleet works in the inshore fishery, catching crustaceans such as crab, lobster and shrimp, and molluscs (scallop, whelk, clams and cockles). These vessels also account for 2,500 jobs, which is half of all employment in the catching sector, and land shellfish to the value of around ½50 million each year.

Sustainable management of this resource is thus vital, both from a fisheries and a community perspective. To ensure this happens, BIM in consultation with State agencies and industry has prepared a management framework for shellfisheries, which sets out a structure to deliver a sustainable and viable shellfish industry.

The framework is based on the preparation of long-term management plans for individual species, with achievable biological, economic and social targets and goals. It also relies on regular communication between all parties involved – from fishermen through scientists, to legislators.

0DQDJLQJ /REVWHU 6WRFNV Several important measures are already underway that have had a major impact on lobster stocks. Lobster is an important species in the Irish inshore fishery and at 850 tonnes (2004), represents around 22% of annual total European production.

Firstly, BIM set up a programme to identify, number-tag, and put a V-notch into the tails of female lobsters, following the introduction of legislation in 1995 that made it illegal to land them. Under this scheme, such lobsters are released back into the area in which they were caught, and the fishermen are paid 50% of the market value. Around 10,000 are put back into the sea each year.

11

Fishermen are also encouraged to record the details of tagged lobster later caught in their pots, and to report the date and location of capture, and the size and reproductive status, before returning it to the water.

Participation in the V-notching and recording programmes is voluntary but has been enthusiastically adopted by many in the industry.

Oliver Tully, BIM Inshore Fisheries Coordinator, explains the value of this initiative.

“The catch rate and biological information returned to BIM by fishermen is really important as it helps us assess the stocks and estimate the effects of the V-notch programme on spawning levels. We have monitored fisheries in Wexford and Clare very carefully and have found that the number of V-notched lobsters have built up considerably in the stocks. This means they are able to continue breeding and add to the recruitment of the population,” he explains.

Evidence of increased recruitment was seen in the growing numbers of juvenile lobsters 2-3 years after the introduction of V-notching, with a subsequent increase in catches of legal size lobster.

/REVWHU +ROGLQJ 7DQNV Trials are ongoing with a number of chilled water systems used for the long-term storage of lobsters. These valuable shellfish have the highest market value in the winter months and can double in price from ½15-30/kilo – especially around Christmas time when demand is at its highest in Europe. Storing lobster caught during the late summer, for sale in winter, allows fishermen to maximise profits.

According to Oliver Tully, trials were first undertaken in 2004 and will continue in 2007, to enable BIM to provide

12

advice on holding conditions, water quality and lobster quality management. A grant-aid programme is also available to help companies to upgrade or install storage facilities.

Such systems were originally developed in Canada and use low water temperatures to reduce the energy consumption of lobsters, and induce them into a state of semi-hibernation. ”They can be stored without harmful effects or loss of meat quality for at least six months,” he explains.

&UDE Brown crab is fished mainly on the northwest and southwest coasts. At 13,500 tonnes per year this is a high volume fishery, and although the unit value is relatively low, the fishery is the third most important behind mackerel and prawns.

The Irish fleet has six vivier vessels that keep the crab in live-holding tanks on board before landing. An important conservation measure used by the vessels is the grading of crab at sea, with those in poor condition or soft shells put back into the water. Crab have to moult their shells to grow, and have little edible meat content during the moulting period. They are also vulnerable to stress at this time and suffer high rates of mortality during transport to markets on the continent. Returning them to the water thus avoids unnecessary wastage and helps with the conservation of stocks.

0$1$*,1* :$67( On the 12th of July, BIM in conjunction with Petlon UK made a presentation regarding their efforts on managing waste fishing gear at the CETMAR Conference in Vigo where similar problems are being experienced and efforts are being made to counter them.

Management of waste fishing gear is a vital part of caring for the environment, and until recently, apart from illegal dumping at sea, landfill sites presented the only option for fishermen to dispose of old gear material. This has caused a number of problems as monofilament gillnets and tangle nets do not rot down; they also damage waste handling machinery. In addition, as landfill sites become over used, so the cost of waste disposal goes up, making it more tempting to seek illicit solutions.

To counter these problems, BIM has looked at ways to recycle monofilament netting and has undertaken a thorough analysis of the Abandoned and lost gear retrieved from the marine environment in 2006

practicalities, logistics and costs of providing a waste management system for industry.

Myles Mulligan, BIM marine technologist, explains that currently the biggest source of waste in the industry is netting made from Nylon 6, so the project initially concentrated on finding recycling options for this material.

“We needed to find something that was cost effective and easy to manage, and would not present another burden on the industry,” he says.

BIM teamed up with the Department of Communications, Marine and Natural Resources (DCMNR) and Petlon Polymers UK, to collect, bale and recycle the nylon netting. “We chose Petlon because it has the ability to re-constitute this material into nylon pellets that can be used for making other products such as chair wheels,” he explains.

Dunmore East in Co. Waterford was identified as a suitable location for the trial, where a baler was installed to ease handling and storage of the waste.

Nets were sourced, stripped of rope and other material and then transported to the collection centre for baling and storage. The first shipment of 170 bales was sent to the UK for processing last summer.

Following these successful trials, BIM is to install another collection and baling point to cover a wider area. “We’re also going to explore ways to recycle other materials such as steel wire, polypropylene and polyethylene, in an effort to make their disposal more environmentally friendly,” Myles adds.

Baled nylon netting during project

Before any scheme can become a complete success, however, Myles admits that a change in attitude by industry is needed: “This is down to education; we’ve all learned to recycle household waste, and I am sure that the industry will be quick to learn how to separate and process its own waste for recycling.”

13

8VLQJ 7HFKQLFDO &RQVHUYDWLRQ 0HDVXUHV One of the ways to improve fisheries management and reduce fish waste is through use of technical conservation measures. These include changes to trawl design; the introduction of separator panels in trawl nets to sort species according to the height they swim above the seabed and to allow unwanted ones to escape; different size mesh in various parts of the fishing net; escape panels in creels and pots, and release windows in nets. All measures are specific to a particular fishery.

BIM has worked on many projects over the past 15 years with trawl and net manufacturers and fishermen – all designed to improve the selectivity of fishing gear – and the organisation intends to continue this work in the long-term.

“This is a vital part of our remit of responsible and environmental stewardship, that will help to make our fisheries sustainable,” says Michael Keatinge, BIM fisheries development manager.

One of the latest projects has investigated a ‘coverless trawl’, whose design allows fish to escape from the mouth of the net before entering the main body of the trawl. “This has been found to be particularly effective at reducing by-catch of whitefish in the Nephrops (prawn) fishery, and will be undergoing further trials as a conservation measure,” explains Dominic Rihan, BIM marine technology executive.

,PSURYLQJ )XHO (IÀFLHQF\ Another important aspect of BIM’s work is to seek practical solutions to help vessels become more fuel efficient.

This not only helps them to save money, especially with the spiraling cost of fuel, but also helps to conserve the

14

natural resource. Michael Keatinge explains that the price of marine diesel has increases by 50% since 2004, placing a huge burden on industry.

“We’re currently looking at a number of different measures that might help, such as modifications to fishing gear to reduce drag on the seabed, use of alternative gears, making changes to towing time, and greater use of biofuels,” he says.

,17(51$7,21$/ 0$5.(73/$&( 6((.6 ¶*5((1· 6($)22' The latest research by BIM indicates that international consumers are putting health, product innovation, convenience and quality at the top of their list of food-related concerns, closely followed by a growing awareness of green issues and the future of the marine environment.

According to Richard Donnelly, BIM market research executive, analysis of two major reports by the Food & Agriculture Organisation (FAO) and the International Food Policy Research Institute (IFPRI) points to notable shifts in global seafood trends over the next decade. In particular, there will be a growing reliance on products from aquaculture, as world population increases and the natural resource fails to keep up with demand.

Technological innovation will be needed here to address the challenge of reducing the level of fish meal and fish oil used in aquaculture production, while good communications can reassure consumers that an ecological balance is being achieved.

Overfishing and sustainability of the marine resource are already key issues in the marketplace, and these aspects are predicted to grow in importance. Better use of information technology is expected to greatly improve global fisheries management and so help to address these problems.

%XW :KDW 'RHV $OO 7KLV 0HDQ IRU WKH ,ULVK 6HDIRRG 6HFWRU" “The Irish seafood industry is small in world context; however market perception is of a high quality product that is fished or produced with great concern for environmental welfare, and this has a positive influence – particularly in the retail sector,” explains Richard.

“I believe that BIM’s ongoing work in this area means we are well placed to deliver exactly what the future market needs.”

0$,17$,1,1* $ +($/7+< 2&($1 BIM has produced a ‘Marine Debris Biodegradation Timeline’ which clearly shows why we should not discard anything into the sea.

Did you know for instance that a milk carton can take three months to degrade, a tin can or styrofoam cup 50 years, a plastic bottle 450 years, and a nylon fishing net 600 years?

The timeline has been issued to schools and to vessel owners as part of an education programme.

Copies are available from Catherine Morrison at BIM. morrison@bim.ie

15

%,0 6(76 7+( 67$1'$5' )25 $48$&8/785( Ireland’s aquaculture industry is a significant contributor to the economy, employing in excess of 3,000 people and producing products worth well over ½100 million annually.

The core species are salmon, mussels and oysters, but other species such as scallops, abalone, clams, charr, perch and turbot are also being successfully farmed.

To ensure that aquaculture businesses meet the highest possible environmental standards, BIM recently introduced ECOPACT, which is an Environmental Management System designed for the aquaculture sector, and is particularly suitable for smaller companies.

“Global industry standards for accredited environmental management systems such as ISO 14001 or EMAS, are not easily embraced by individual operators, particularly shellfish companies, as they represent a huge administrative burden,” explains Donal Maguire, aquaculture development manager at BIM.

16

ECOPACT addresses the needs of these companies, because it can be individually tailored to make environmental management a reality in day-to-day operations. It has been developed by BIM’s aquaculture environment & quality section, in cooperation with the Irish Farmers Association (IFA Aquaculture).

BIM’s aim is for all aquaculture operations to embrace an environmental management system whereby all aspects of the business are examined to identify areas that are not effectively managed, eg in terms of waste disposal, equipment maintenance, noise, visual or light pollution, stock health and underwater archaeology. A time-lined programme is then drawn up to ensure that these issues are addressed.

“Using ECOPACT will bring many benefits to companies, including improved public image, control of risks, increased operating efficiency and improved environmental performance, and we are pleased with the high level of uptake of this system,” says Donal.

&/$06 CLAMS was established in 1998 and stands for Coordinated Local Aquaculture Management System. It is a nationwide initiative to manage the development of aquaculture in bays and inshore waters at local level, and integrates both national and local policies to ensure effective and environmentally sound use of the resource.

It involves a high level of cooperation by all interested parties and has resulted in much improved communications between the aquaculture sectors and the community.

Local CLAMS groups now enthusiastically organise cooperative activities and get actively involved in the area management process. For example, in Dungarvan Harbour, the 33 members undertook an ambitious project to remove and recycle 1,000 abandoned trestles and realign a further 20,000 trestles. This successful initiative is ongoing and has been repeated in other areas.

A number of CLAMS groups organise periodic shore and pier clean-up operations.

With the support of BIM, these typically involve a designated day where all members, sometimes with their families and BIM staff, ‘get their hands dirty’ removing waste from the area. This is sorted into metal and wood for recycling, and general waste for disposal.

The clean-ups act as an excellent teambuilding exercise and improve community pride in the area.

1HZ 3URMHFWV The BIM Aquaculture section has been particularly active over the past few years in initiating projects to improve the operating efficiency and environmental impact/performance of fin fish and shellfish farms.

The organisation has also paid attention to quality, and has introduced independently and internationally accredited Quality Schemes for aquaculture species. It is now in the process of trialling an ECO Label for mussels and salmon, and in April 2007 launched a new Irish Quality Salmon Organic Standard. These standards are of interest to national and international retailers.

Another initiative is encouraging mussel farmers to move away from using plastic pergolari netting to attach small mussels to their growing lines, and to use cotton socking instead which is biodegradable. This reduces the amount of waste product from the farms.

Where waste cannot be reduced, initiatives to reuse and recycle are encouraged. Ongoing projects include a grant-aided scheme to recycle the plethora of different coloured mussel floats used on farms, and replace them with a uniform grey float. This has had a positive effect on visual impact – especially where mussel farms are close to the shore.

BIM has also supported successful trials to compost fish processing waste. A number of operators now send their waste for composting, and Marine Harvest in Donegal has invested in its own composting facility.

Michael Molloy of Blackshell Mussels in Co. Mayo has embraced all the initiatives and new systems, including ECOPACT, and is a keen promoter of the CLAMS process.

“My company has benefited in many ways from keeping up with the latest environmental requirements, and my customers are delighted with the added reassurance that my product is being grown in a sustainable and environmentally friendly manner,” he says.

17

6($)22' &,5&/( ² 5(&2*1,6,1* (;&(//(1&( Consumers looking for the very best of Irish Seafood need look no further than members of the newly-created Seafood Circle. Officially launched in February 2007, the Seafood Circle recognises excellence in both seafood and customer service in the hospitality and retail sectors, and already has more than 100 restaurant, pub and seafood retailer members.

According to former BIM chief executive Pat Keogh who recently left the board after 10 years at the helm, the Irish market for seafood has never been so buoyant, with retail sales increasing by 15 per cent in 2006 compared with the previous year. And with consumers increasingly aware of the nutritional and health benefits of eating seafood, consumption rates are set to continue their rise over the next decade.

“Initiatives like the Seafood Circle are an excellent way to grow the market by encouraging sales of local seafood and giving consumers confidence in the product,” he says.

The Seafood Circle concept was initially developed in 2001 with the licensed trade, to encourage publicans to improve the quality

18

and range of seafood on their lunchtime menus. “It was hugely successful and led us to explore the idea of widening membership to restaurants and the retail sector,” explains Geraldine Lane, BIM’s consumer support executive.

“It is also part of our approach that encourages quality and best practice throughout the supply chain, and we are working towards responsible procurement as a key objective for the future.”

BIM has teamed up with Georgina Campbell, author of the ‘The Guide’, to provide expert, independent assessment and selection of restaurants for the Seafood Circle. Georgina’s team applies strict and comprehensive criteria which ensure that diners are guaranteed a memorable seafood experience when they visit a Seafood Circle restaurant or pub.

So what does the team look for? “A good proportion of the menu must include Irish seafood with a bias towards local sourcing, and there must be a reasonable selection of species on offer,” explains Georgina.

“We also look to see that there is imaginative use of seafood; that it looks and tastes fresh; is well cooked and served; that the menu is honest and that the restaurant itself is pleasant and comfortable and the staff courteous and knowledgeable.”

Retail membership is split into Seafood Specialist, which includes independent retailers, and Supermarket Seafood Counter, encompassing multiple groups, independent supermarkets and specialist food shops.

Retailers receive a minimum of two visits from BIM staff and an independent assessor, who look at product variety and quality, food safety and hygiene, and overall customer service. Superquinn has been involved in a pilot project to help

BIM refine the assessment criteria, and seafood buyer John Healy has found it a very worthwhile experience.

“It is a tremendous achievement to become the first multiple retailer in the Seafood Circle and we have noticed a lot of local interest, with people alerted by a local advertising campaign organised by BIM,” he says.

“The scheme is particularly good because it demands fully briefed staff with a high level of knowledge about the products, and this in turn is appreciated by our customers.”

Martin McLaughlin, proprietor of Nicky’s Plaice, an independent retailer in Howth, Co. Dublin, and chair of the independent retailers association IASC (Irish Association of Seafood Companies), believes the Seafood Circle programme is a huge step in the right direction for seafood retailing.

“This puts a real focus on developing quality fish sales through independent retailers, and will also help us to tackle issues related to sustainable sourcing in the future,” he explains.

“Membership of the Circle shows a real commitment to excellence in seafood and BIM’s consumer campaign to promote members will give us all boost to sales.”

Nick and Anne Foley from Nick’s Seafood Restaurant in Killorglin, Co. Kerry, run one of Ireland’s most famous seafood restaurants and are thrilled to be included in the Seafood Circle.

“I only source local seafood – including mussels and oysters from my son’s farms, and cook it very simply to ensure customers enjoy it at its best – so I wholeheartedly support BIM’s initiative,” says Nick.

Anne agrees with him, adding that as their restaurant is off the beaten track, they rely very much on word of mouth and recommendation. “It is an honour to be recognised as a source of seafood excellence,” she exclaims.

07/08 membership, 59 restaurants and seafood bars were selected for membership and the full list can be found on www.seafoodcircle.ie.

First published in Irishfood/Seafood Edition, April 2007. Reprinted with kind permission of IFP Media

Award winning chef, Brian Meehan; Helen Brophy, former marketing development manager, BIM; Jeffrey Wright, Wrights of Marino and Mary Murphy, fish manager, Superquinn

19

*8,11(66 ,5,6+ 2<67(56« $ 1$785$/ 81,21 Like Fred Astaire & Ginger Rodgers the two go together!

Donal Maguire, conference moderator, describes the renowned taste-bud sensation.

On the one hand, oysters!

Slippery and sweet, cold and salty as the sea!

Blessed are the oysters!

Through the ages, oysters have been treasured; in ancient times Roman Emperors bartered them weight by weight, for gold!

Now it must be said however that oyster eating excites strong passions: those that love them, do so passionately and those that do not despise them.

The famous scholar Henry Ward Beecher put it very well when he exclaimed: ‘An oyster, that marvel of delicacy, that concentration of sapid excellence, that mouthful before all other mouthfuls.’

And those that love them are not slow to criticise those more faint hearted. Saki, the famous short story writer, was

20

positively vehement!

‘Oysters are more beautiful than any religion. You needn’t tell me that a man who doesn’t love oysters and good beer has got a soul. He’s simply got an instinct for being unhappy.’

But they are not for everyone. Woody Allen famously said: ‘I will not eat oysters. I want my food dead. Not sick, not wounded, dead.’ Then again Mr Allen has made a famous living out of being miserable…!

On the other hand: GUINNESS! The free!

The flow!

The frothy freshener!

As James Joyce so brilliantly put it.

Guinness has also inspired writers and kings, making this union of fantastic Irish products most definitely the best taste sensation in the world…!

Never mind bacon and eggs, or port and stilton – food for the faint hearted!

Guinness and quality Irish oysters are your only man!

In Irish gastronomic lore, the two are intertwined and almost inseparable. Both are delightful and both are healing super foods. The wonderful black stuff has twice the level of health giving flavenoids than those other nasty ‘yellow’ beers!

Drinking Guinness allows one to explain to anyone crass enough to question the habit: “I really only drink it for medicinal reasons!”

For hundreds of years, the importance of consuming Guinness and Irish oysters has been recognised in Ireland. Sir Bartemaeous Mescal in his celebrated 18th century ‘Recommended changes to the Habits and diet for the necessary betterment of the Irish person’, said: ‘It should be held in the loftiest admiration. It is both food for the sick-room and food for the strong man. It is one of the most valuable forms of nourishment for the growing child, and it gives strength to those of declining years. It is especially appropriate for the brain worker, and yet it is deservedly in great repute with the muscle user – whether athlete or artisan. In short, there is everything to be said for it, while not a single word can be urged against it.’

But which was he talking about? It could have been either Irish oysters or that elixir of life, the pint of Plain! In fact it was Irish oysters! But the similarities between oysters and Guinness and what people know and believe about them are amazing.

Even the great Ernest Hemingway was moved to write about this celestial combination. They rescued him at a time of great personal turmoil and anguish, as he put it, more or less: ‘As I ate the oysters with their strong taste of the sea and their succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the Guinness, I lost that empty feeling and began to be happy and to make plans.’

No proper consideration of the best of Ireland’s oysters would be complete without mentioning their fabled powers as an aphrodisiac. Irish oysters have been doing their bit for human happiness long before Viagra was even thought of!

Science tell us that Irish oysters are a rich source of phosphorous, iodine and zinc. These compounds are very beneficial to human health and are the precursors of the important hormone progesterone, so there may well be a factual basis for the mythical belief.

History also records that Casanova – the famous 15th Century lover – once famously seduced two virtuous nuns by feeding them oysters and champagne.

If Guinness had been around at the time, he might have managed the entire convent! Oysters are also fat and carbohydrate free, so a diet of Guinness and oysters would be even healthier than Atkins and a lot more fun!

0RUH +LVWRULFDO )DFWV Henry VIII ate 300 oysters as an appetiser at the wedding feast for his fourth marriage! God only knows how many he ate for his sixth…!

Ever since the Greek goddess of love, Aphrodite, sprang forth from the sea on an oyster shell they have inspired kings, poets and writers, so much so that BIM and Guinness recently held a poetry competition and the following timeless classics were penned!

21

7KH 2\VWHU 7KH 3LQW A pretty young oyster heaved a sigh and addressed a pint of Guinness, “How can we bivalves express ourselves when our glory is cloistered within us”?

“Don’t talk to me now” said her neighbour “I glisten and sparkle and flash, but my brightness is swift as the wink of a fish or the whim of a moth burned to ash”.

They liaised with the lava, consulted with night, sent questionnaires to the blue.

One strove for vigour and depth to his light and one for her light to shine through.

But there came no answer and wearily the pint shook his creamy head, but they spotted a poet sat down by a tree “Let’s ask him!” the oyster said.

The poet mulled over the question, he rumpled his brow like a duvet, and his tongue lolled around with a slockety sound like a gastronome slurping a cuvée.

22

“Your spark’s superficial and your glow lacks charm” said the poet “because you confine them.

But your powers may bloom like a rose on a tomb if you just have the faith to combine them”.

“But how can we meet” blushed the oyster “when his glass and my shell come between us?”

So to aid what beset them the poet just ate them (Like the Walrus – Odobenus odobenus).

The poet retired for siesta while his friends settled in their new home, and when they were fully digested he woke up and wrote down a poem.

The poem was bright as the wink of a fish but solid as Parian stone, and it glittered with trickings and sparkled with wit yet inly burned deep and alone.

And he thought of his friends with affection offered thanks with a belch and a grin, and went home with the sheen of the pint on his face and the glow of the oyster within.

The Guinness is sought by the thirsty man The pearl is sought by the rich The hungry man wants the oyster’s flesh But the poet wants his itch.

Fintan O’Higgins, 77 Pimlico, Dublin 8.

3XFNV 3LOOV As a Kerryman I offer my sympathy and do not snigger At our unfortunate neighbours who have lost their manly vigour Too much culture has killed their primal passion Now buried by a swell of sophistication and fashion They mass-produce Viagra to allow them compete With the proud pucks of Kerry who have no need to cheat.

Now selling the surplus has brought great prosperity And mansions were funded through erectile difficulty But money alone won’t salvage lost pride And this chemical reliance reflects poorly on Leeside They need to rediscover the natural source For restoring a man’s vital force.

So to de boys from de Banks I offer this advice To be like the Kerrymen they must make a choice Take the pure juice of Barley, the Guinness I mean And ignore imitations, lay off the drisheen Down some oysters and Guinness, that creamy black stout And de girls won’t be faking, they’ll have reason to shout!

Victor Sheahan Millstream House, Greenville, Listowel, Co. Kerry.

So guests, delegates and exhibitors at the World Seafood Congress 2007, take your part in history and be sure to sample Irish oysters washed down by a pint of Irish Guinness. Without doubt the finest combination of taste sensations to be had in the civilized world!

23

(1685,1* ,5,6+ 6($)22' ,6 6$)( In Ireland, food safety control is managed centrally by the Food Safety Authority of Ireland (FSAI). The Government decision to establish a single food safety body was taken following a number of major food scares that damaged consumer confidence in the safety of the food supply, and threatened the viability of the agri-food sector.

The FSAI was established in 1999 as a statutory, independent and science-based body accountable to the Minister for Health and Children. Its mission is to protect consumers’ health and interests by ensuring that food consumed, distributed, marketed or produced in Ireland meets the highest standards of food safety and hygiene.

The FSAI is governed by a Board of ten, all of whom are independent of producer interests. The FSAI’s Scientific Committee and Sub-committees provide a credible scientific advisory structure involving more than 50 scientists from all over Ireland to provide risk assessment and risk management advice to the FSAI and to Government.

In addition, the FSAI is advised by the Food Safety Consultative Council – a forum comprising key stakeholders in

24

Ireland in relation to food production and consumption. It presents an opportunity for industry to interact with consumers and address issues of concern.

&RQVXPHU 3URWHFWLRQ A key function of the FSAI is to coordinate the enforcement of food legislation along the entire food chain. This involves 39 State agencies with more than 2,300 food safety professionals operating under service contract to the FSAI. This requires a partnership approach, with the goal of improved consumer protection.

The FSAI defines the consumer as its primary customer, and through its activities places great emphasis on protecting public health. The enforcement of food safety legislation, by the official State agencies, through the service contract process, is an integral part of achieving this seamless inspection service for food safety.

The FSAI works together with other State agencies to ensure the safety of seafood.

Ireland has an extensive framework of legislation and official controls in place to ensure food safety.

The establishment and continuous updating of these controls and their enforcement involves the combined activities of a number of departments and agencies operating at both national and local level, augmented by a wide spectrum of medical, veterinary and scientific experts who provide specialist support services.

1DWLRQDO 0RQLWRULQJ 5HJLPH Ireland is obliged under European hygiene regulations to have a national marine biotoxin monitoring programme in place to monitor shellfish harvesting areas for the presence of toxins produced by several different species of marine phytoplankton.

The primary aim of the Irish Shellfish Monitoring Programme is the protection of human health, with the view to maintaining the excellent reputation of the shellfish industry.

Working in partnership with all interested parties is a priority for the FSAI, and this is exemplified through cooperation in the Molluscan Shellfish Safety Committee comprising a group of representatives of all stakeholders in the shellfish sector in Ireland. It has proved a valuable forum for dealing with the many issues confronting the regulation and production of shellfish.

The Committee has managed to successfully merge often conflicting viewpoints, resulting in improved regulatory and industry practices focused on consumer protection. It has been a key driver in the development of a more efficient and effective shellfish monitoring system that is now among the most comprehensive in Europe.

Safe seafood, of high quality with traceability and honest labelling is what consumers require.

Working in partnership in a climate of continuous improvement the food industry, the food safety inspectorate and the FSAI will deliver on this requirement.

Further information can be obtained from the Food Safety Authority of Ireland at www.fsai.ie or by contacting us on +353 1 8171300.

6833257,1* ,5,6+ (175(35(1(856+,3 Enterprise Ireland is the government agency responsible for the development of Irish-owned enterprise. Its mission is to accelerate the development of world-class Irish companies to achieve strong positions in world markets, resulting in increased national and regional prosperity.

Enterprise Ireland works intensively with Irish companies both individually and in sectoral groups to help them exploit market opportunities and to drive innovation and internationalisation. Ultimately the objective is to ensure that Enterprise Ireland companies are sufficiently innovative, productive and competitive to substantially grow export market share. Enterprise Ireland supports exported-oriented

Pat Molloy, Chairman of the Board of Enterprise Ireland; Micheál Martin, Minister for Enterprise, Trade and Employment, and Frank Ryan, Chief Executive Officer, Enterprise Ireland at the launch of Enterprise Ireland’s Annual Report and Accounts for 2006

manufacturing companies and internationally traded services companies.

7UDQVIRUPLQJ ,ULVK ,QGXVWU\ 26

Enterprise Ireland’s strategy is designed to ensure that growth opportunities for Irish companies are maximised throughout all sectors and regions, and that relevant support is provided to client companies to enable them to meet the challenges of the global marketplace.

Enterprise Ireland’s activities are aimed at assisting its client companies to compete and grow by developing their key capabilities in internationalisation and export growth, research, innovation and technology, competitiveness and productivity, and management.

The key objectives of Enterprise Ireland’s interactions with client companies are to: P Develop quality, sustainable and scalable start ups.

P Assist companies in achieving international scale.

P Promote industry led Research and Development.

P Drive export growth.

These activities focus on achieving five high level strategic targets specified in the strategic plan, designed to support the development of indigenous industry to end 2007.

These targets are: P ½3 billion in new international sales by end 2007.

P Increase to 596 the number of firms engaging in meaningful (spending over ½100,000 per annum) in R&D by end 20071.

P Increase to 42 the number of firms engaged in significant (½2 million) R&D by end 20072.

P Support the creation of 210 new high potential start-Up (HPSU) companies nationwide by end 2007.

P Implement productivity and competitiveness improvement projects in 300+ firms by end 2007.

1 2

With an overall target of 1050 by 2013.

With an overall target of 100 by 2013 – both these targets are outlined in the Government’s National Science Strategy.

3HUIRUPDQFH RI WKH ,ULVK )RRG 6HFWRU LQ In-company R&D, innovation in high value-added products, and pioneering technical excellence played a major part in the success of the food and retail consumer sector in 2006 as it again made the largest contribution to Ireland’s export growth with ½7.849 billion in total exports.

Enterprise Ireland’s 32 overseas offices play a key role in assisting Irish food companies to access new markets and increase export sales.

Enterprise Ireland and BIM are actively working with more than 20 Irish seafood processing companies, with a specific focus on export market development; strategic management development; research and development and technology transfer for the sector. Enterprise Ireland is working in partnership with BIM and Údarás na Gaeltachta (State agency supporting economic development in rural Irish-speaking coastal communities) in developing an operational programme for seafood processing sector.

6WUDWHJLF 3ULRULWLHV P Driving International Sales and Partnering.

P Research and Development and Innovation.

P Management Development.

P Productivity and Competitiveness Improvement.

P Driving Innovation led start-ups.

P Developing Irish Companies of Global Scale.

P Finance for Growth.

P Regional Development.

$QQXDO 5HSRUW +LJKOLJKWV P Gross new export sales generated reach ½1.699 Billion.

P Total exports sales in 2006 reach ½11.779 Billion, an increase of 12.1% on 2005.

P Net increase in employment of 1,261 in Enterprise Ireland supported companies.

P 284 companies secured first-time international sales contracts.

P New Enterprise Ireland overseas offices established in India, Canada and Brazil.

P 31 leading Irish software and technology company CEOs participating in the Leadership4Growth Programme at Stanford University.

P 4 industry-led research projects underway in the BioIndustry, eLearning, Power Electronics and Mobile Telecoms sectors.

P 63 company-college collaboration projects supported through the Innovation Partnerships Initiative.

P 400 potential entrepreneurs take part in First Step programmes delivered throughout the country.

P ½7 million approved for Community Enterprise Centre Scheme projects in 2006.

See: www.enterprsie-ireland.com or contact Enterprise Ireland Dublin on (01) 808 2000 for further information.

27

&52.( 3$5.

28

29

National Football League Final, 3rd February 2007

Croke Park is home to the Gaelic Athletics Association (GAA) which was established in 1884 by a group of spirited Irishmen who realised the importance of establishing a national organisation to revive and nurture traditional, indigenous pastimes. Until then, Irish culture and traditions were being slowly eroded by emigration, desperate poverty and outside influences.

Within six months of that famous first meeting, clubs started to spring up all over Ireland and people began to play the games of hurling and Gaelic football. The Irish who emigrated brought their national games to their adopted

30

countries, and clubs were established in America, Australia, New Zealand, Britain, Canada, mainland Europe, and in other parts of the world where the large Irish diaspora are located.

The GAA now has more than 2,500 clubs in Ireland alone and Gaelic games are the largest spectator sports in the country. The GAA remains an amateur sporting association.

The site upon which it now stands was originally known as the ‘City and Suburban Racecourse’. The GAA became one of the ground’s most frequent users and in 1913 the Association purchased the site for £3,500 and renamed it Croke Park in honour of the Association’s first patron, Archbishop Croke of Cashel. Over time Croke Park has been developed and redeveloped in an ad-hoc manner as finances have allowed.

:RUOG FODVV 6WDGLXP In 1992 the GAA announced plans to redevelop Croke Park into a 79,500 capacity state-of-the-art stadium. This ambitious project would happen in a phased programme, and work commenced in 1993. The Cusack Stand was officially opened in 1996, followed by works on the Canal and Hogan Stands which were officially opened in 2003.

The decision was taken to keep Hill 16 as a standing terrace and in 2005 the new Dineen Hill 16 and Nally End Terraces were opened.

At 700,000 sq ft (16 acres) and with an overall capacity of 82,300 Croke Park is the fourth largest football stadium in Europe.

The Cusack Stand (24,500 capacity) is named after one of the original founders of the GAA, Michael Cusack. The Hogan Stand (23,450 capacity) is named after a Tipperary footballer, Michael Hogan. The Canal Stand (21,000 capacity) was recently renamed as the Davin Stand in honour of Maurice Davin, the first president of

Croke Park Junior Final, 1929

the Association. The original Hill 16 was constructed from the rubble left in Sackville Street, (renamed O’Connell, Dublin’s main street) after the 1916 Rising. The redeveloped Hill 16 and Nally Terrace have standing capacity for 12,750.

The terrace houses the biggest outdoor screen in Europe. The Premium Level holds 8,600 spectators and approximately 1,900 people can be

31

accommodated in the corporate boxes. The redevelopment of Croke Park started in 1993 and finished in 2005 at a cost of ½260 million.

The total capacity of Croke Park for matches or concerts is 82,300.

2WKHU 6WDGLXP (YHQWV In addition to the cream of Gaelic sports players, many other stars have shone in Croke Park. Muhammad Ali fought there beating Al ‘Blue’ Lewis in July 1972; the Pitsburg Steelers met the Chicago Bears in Croke Park in 1997 and the best of Australia’s AFL talent have played there in the International Rules Series which is held in Croke Park every

Croke Park Programme, 1962

second year (in Australia every other year).

In 2005 Billboard magazine voted Croke Park the world’s top rock venue after U2’s awesome Vertigo Tour was staged there over three nights, attracting in the region of 250,000 people. The band had also played in the stadium 20 years earlier. Other artists who have performed there include Tina Turner, Elton John, Billy Joel, Bon Jovi, Robbie Williams and Garth Brooks.

Arguably the greatest events to be held in Croke Park were the spectacular opening and closing ceremonies of the Special Olympics World Summer Games in 2003. This was the first time these events were held outside the United States, and everyone recalls the event as one of the best ever staged on the island of Ireland!

During the redevelopment of Lansdowne Road, the stadium is the venue for international rugby and soccer matches.

The first historic events were the Six Nations fixture between Ireland v France on 11th February 2007 followed by the Ireland v England game two week’s later. Next month, the European Championship 2008 soccer qualification campaign fixtures will be held in the stadium.

32 Croke Park Special Olympics, 2003

&RQIHUHQFH (YHQW 9HQXH Croke Park has become one of Irelandâ&#x20AC;&#x2122;s premier conference and event facilities. The premium, corporate and hospitality areas were designed for multi-purpose use and are ideal venues for conferences, meetings and exhibitions. The Conference Centre offers six conference suites and 87 meeting rooms.

The venue hosts national and international conferences; conventions; corporate meetings and exhibitions. Facilities include broadband, business services, free car-parking and full onsite catering services.

With the addition of Jurys Croke Park Hotel in 2005, the facilities are further enhanced with luxury 4-star accommodation available at the venue.

The centre is ideally located within 1km of the city centre on the Dublin International Airport route with ample car parking available onsite.

The Croke Park Experience is brought to life in the GAA Museum and Croke Park Stadium Tour. The museum and tours attract tourists, sports fans and cultural enthusiasts from all walks of life.

The GAA Museum brings the history of Gaelic games to life and looks at the unique role it has played in Irish sporting and cultural life. The stadium tour offers an in-depth behind the scenes look at one of the most historic and modern sporting arenas in the world.

5(6($5&+ '5,9( Functional food represents an exciting and dynamic sector in the food industry as a whole, and offers producers an avenue to tap into consumer appetite for nutritious, innovative products. The seafood industry has yet to take advantage of this lucrative market; however work underway at Ireland’s Marine Institute is helping to drive forward development in marine functional food.

The functional foods industry in Europe is evolving. Defining the term itself has been a bone of contention in certain circles. In 1995 The American Institute of Medicine defined functional foods as ‘food or food ingredients that may provide a health benefit beyond the traditional nutrients it contains” (US Institute of Medicine (IOM), J.ADA 1995, 95:493-496).

In 1999 a European Community (EC) Concerted Action on Functional Foods Science in Europe (FUFOSE) defined food as ‘functional’ if ‘it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to either an improved state of health and well-being and/or reduction in risk of disease’.

Exploiting the opportunities in this area has already been very well demonstrated by the dairy industry, where the success of functional dairy drinks globally has resulted in terms such probiotics and prebiotics becoming commonplace in the consumer’s vocabulary.

In Ireland, major investment by government and by industry is positioning the dairy sector at the forefront of innovation in this area. Taking a piece of the pie at this early stage of development in the functional foods sector has been quickly acknowledged by key industry players.

Yet, while the Irish dairy industry has already made significant strides towards making its mark on the functional foods market, the real potential that lies in this area for other food sectors has yet to be fully developed.

This, however, is about to change. The seafood industry has turned its sights on the growing opportunities in functional foods, and a new research programme being spearheaded by the Irish Marine Institute is expected to drive development commercially for the sector.

This new national research programme in Marine Functional Foods and Ingredients is being developed by the Marine Institute in conjunction with Enterprise Ireland*, BIM, Teagasc (the Irish Agriculture and Food Development body), and the Department of Agriculture.

Sea Change – A Marine Knowledge, Research and Innovation Strategy for Ireland 2007 to 2013 identifies the need for such a Programme.

As Dermot Hurst of the Marine Institute explains:

33

“The planning process involved input from various stakeholders, nationally and internationally, and areas for research were initially identified under very broad themes, such as bio-discovery, marine bio-technology and marine functional ingredients. This was the starting point.”

From here, Dermot says that more focus was needed to move forward, and so a marine functional foods briefing document was compiled on the subject and a workshop was organised to target research themes. The outcomes of the workshop were recently published, and based on this, says Dermot, the new national research programme will be put into place, with the support of a ½5.2 million investment package from the Marine Institute and the Department of Agriculture and Food.

The programme fits in with the government’s agenda to position Ireland as a centre of excellence for functional foods. According to Don McSwiney of Enterprise Ireland*: “We are always looking for new opportunities to add value in the seafood processing sector. With the reduction in raw material it makes sense to do more with the material we have. Health and well-being is a big consumer trend and people are aware of the health benefits of seafood. We know that there is clearly potential to develop the range of functional seafood products in Ireland, and through this programme we can establish a knowledge base, which can supply companies with relevant research to develop novel food-based products.

34

“Effectively, we are looking to increase the levels of bioactive materials in seafood. We see functional foods as a major growth area in the future, and it is only natural that seafood is part of this dynamic sector. We need to raise the profile of seafood as a functional food and in turn increase its value, so that we can compete on a premium end internationally.”

“Sea Change,” says Dermot, “consists of three research strands: the Industry Research Measure; the Discovery Research Measure; and Policy Research Measure. There are also a number of supporting programmes for infrastructure and innovation.

In the short-term we need to create the capacity through research under the Discovery Measure in marine functional foods and ingredients, but in the long-term [the findings] will be a valuable resource for the industry.

“We plan to develop within Ireland a research consortium in marine functional foods by building upon the expertise we have in marine and ecological science, and in nutrition and health.”

The marine functional foods research programme is expected to run for 5-7 years, with initial research results more than likely being published in the next 2-3 years. And commercial benefits are an important aspect to the institution’s goals.

“This is being done specifically for the Irish industry. We are building up a reservoir of expertise so that in time, individual companies will be able to draw on the research outputs in developing new products.”

The outcomes of the January workshop provide a direction for the research and highlight the priorities for the industry in this sector.

So what are the themes that the initial research will focus on?

The breakdown of topics at the Marine Functional Food Workshop included: Consumer and Market Analysis; Regulatory Affairs; Marine Origin Consumer Foods; Extracts Obtained from Seafood Processing Discards; Safety of Marine Origin Materials; Nutrition and health; Marine Origin Functional Ingredients; Applications for Novel Marine Ingredients; Marine Ecology; and Marine Functional Food.

The following is a list of the research priorities for each topic, based on the Workshop Outcomes Report:

&RQVXPHU 0DUNHW $QDO\VLV P Determine the market potential of seaweed and seaweed extracts as components in functional foods.

P Understand the barriers to increasing the consumption of fish and fish products in Ireland.

P Develop a robust understanding of consumer acceptability, trends and habits relating to seafood and marine functional foods.

P Develop an understanding of roles for the SME in the marine functional ingredients and seafood supply chain.

5HJXODWRU\ $IIDLUV P Conduct an assessment of the regulatory implications as they relate to health and nutrition claims for marine origin food and food ingredients.

P Undertake an assessment of how and when to integrate regulatory requirements within the New Product Development cycle.

0DULQH 2ULJLQ &RQVXPHU )RRGV 5HVHDUFK 3ULRULWLHV P Explore the potential of all fisheries and aquaculture waste and discards as a source of functional material.

P Identify and quantify the materials that could be extracted from such materials and used in consumer foods.

P Explore the potential to better utilise herring in the development of new high value-added products.

35

([WUDFWV 2EWDLQHG IURP 6HDIRRG 3URFHVVLQJ 'LVFDUGV P Develop an understanding of processing issues for waste â&#x20AC;&#x201C; particularly as they relate to storage, handling and extraction.

P Issue related to the extraction and fractionalisation of fish oil.

P Explore the potential of, and develop methods for, taurine extraction from fish.

P Investigate the potential of krill as a sustainable source of functional ingredients.

6DIHW\ RI 0DULQH 2ULJLQ 0DWHULDOV P Explore the functionality and bioactivity of marine materials as they relate to safety.

P Safety of marine algae and the influence of seasonality on its use in the food chain.

P Examine the safety issues and bioactivity of marine nano-particles.

1XWULWLRQ +HDOWK P Provide evidence of the health benefits derived from the consumption of marine algae and functional ingredients derived from marine algae.

P Generate a data bases on the functional variability of marine ingredients according to geographic location

36

and seasonality.

P Explore bioactive compounds and their contribution to enhanced functionality and safety of marine origin food materials.

P Develop bio-assays and bio-markers to assess the functionality of marine materials.

P Support marine functional food development by undertaking dietary intervention studies.

0DULQH 2ULJLQ )XQFWLRQDO ,QJUHGLHQWV P Develop a systematic approach to targeting, collecting and harvesting bioactive materials from marine organisms; in doing so prioritise marine algae and species from aquaculture.

P Generate a data base(s) of the range of bioactive compounds with functional attributes, the source of them and potential applications.

P Develop platform technologies that contribute to our ability to identify, screen and assess marine bioactives.

P Develop bio-assays and bio-markers to assess the functionality of marine materials.

P Target high priority components including peptides, amino acids, hydrolysates, pre- and probiotics, antioxidants, enzymes and alkaloids, and assess their potential in functional foods.

$SSOLFDWLRQV IRU 1RYHO 0DULQH ,QJUHGLHQWV P Enhance our understanding of the potential of known organisms as sources of bioactive materials, focusing on microalgae, bacteria, finfish and seaweed.

P Target candidate compounds based on existing knowledge of their properties.

P Develop methods for the collection, extraction, purification and identification of bioactive materials from marine sources.

P Develop systematic approaches to identifying potential applications for novel marine bioactive compounds.

0DULQH (FRORJ\ P Improve our understanding of Ireland’s seaweed stock and its potential for commercial harvesting.

P Assess the distribution and availability of marine algae and micro-organisms.

0DULQH )XQFWLRQDO )RRGV P Screen available organisms, both wild and cultured, for any “inherent functionality” and also for their ability to be used as carriers of functional ingredients.

P Develop novel functional feed for use in aquaculture that contributes to the health of cultured species and consumers.

As Dermot notes, in these early stages there is a real element of discovery: “At the moment it is an institutional-based programme. Investigations into areas such as bioactive ingredients in the marine environment may focus on marine algae or alternatively may focus on an entirely new aspect of the marine environment. There is a massive resource available and lots yet to be discovered, so at the moment the topics are quite generic.”

Dermot is also keen to add that sustainability is an important aspect of the overall research: “Maintaining the diversity of our marine environment is essential. There is no point in undertaking research geared at developing new products unless it can be done sustainably.” *Enterprise Ireland (EI) is the Irish Government agency responsible for the development of Irish industry.

Photos courtesy of Marine Institute publication: Marine Functional Foods and Functional Ingredients Irishfood/Seafood Edition, April 2007 Reprinted with kind permission of IFP Media

37

6($)22' 75867 1(: &(57,),&$7,21 %5$1' )25 ,)4& IFQC Ltd, independent accredited experts in seafood certification for seafood integrity, traceability and best practice, is launching its new integrated certification brand – SEAFOOD TRUST® at the World Seafood Congress 2007.

IFQC aims to work with its current and new partners to help consolidate and integrate the plethora of competing seafood standards through integrated certification and the new Seafood Certification Brand – SEAFOOD TRUST. IFQC will continue to inspect and certify against existing established standards internationally such as BRC, IFS, Marine Stewardship Council, EUREP GAP and Label Rouge. IFQC will offer SEAFOOD TRUST to those companies wishing to underpin an environmental, sustainability or organic achievement.

38

IFQC operates internationally and has many international partnerships. IFQC has worked with industry support bodies such as BIM – the Irish Fisheries Board – and the Newfoundland Aquaculture Industry Association for several years in the certification and facilitation of their suite of aquaculture and fisheries quality and confidence programmes.

BIM in conjunction with IFQC is also launching the world- leading EN45011 Accredited Aquaculture ECO-LABEL Certification at the World Seafood Congress. This Standard will be used to certify finfish and shellfish farms as being sustainable and low impact farm enterprises.

IFQC will be working internationally with the Grimsby Institute through the International Seafood Services Alliance to deliver green logistics standards and support programmes. IFQC will also deliver the Eco-Label certification for sustainable and organic aquaculture and for responsible fishing through SEAFOOD TRUST certification.

IFQC has an accredited scope that includes aquaculture and fisheries products relative to product quality, organics, eco-standards and responsible fishing.

Dave Garforth, technical director of IFQC confirmed that IFQC already has contract agreements with BIM; Grimsby Institute of Further and Higher Education; Newfoundland Aquaculture Industry Association and the International Seafood Services Alliance and numerous commercial companies. IFQC staff are market focused, scientifically and technically expert, and are active members of the International Association of Fish Inspectors (IAFI).

According to Peter Marshall – a board member of IAFI and a pioneer and international communication expert of seafood standards – the international seafood sector needs a consolidation of the plethora of seafood confidence standards and communications: “IFQC can independently and expertly offer industry a number of Eco-Label, sustainable, organic or quality related seafood certification solutions and confidence programmes using SEAFOOD TRUST® that allow the applicant to chose or integrate the most appropriate and cost effective standard for them to achieve confidence and trust relative to their customers and consumers.”

He believes the reason SEAFOOD TRUST® has been successful and is entering hyper-growth is that IFQC is seafood industry focused and responds to industry needs: Its accredited certification provides visibility and confidence on the participants and products in a supply chain without necessarily exposing all the private and operational data beneath it, but with enough transparency to offer a clear communication of integrity demonstrated by the SEAFOOD TRUST® certification for successful applicants.

The SEAFOOD TRUST® certification programmes aim to be cost effective and help sustain a viable seafood sector whilst offering the level of integrity needed to instil confidence in the product throughout the chain.

IFQC are proud to be official co-organisers of the World Seafood Congress 2007 along with the FAO, UNIDO and the WHO. IFQC have support partnerships in Europe, North America and Austral-Asia.

For more info see our website www.seafoodcert.com

39

75(1'6 ,1 7+( )$67 &+$1*,1* :25/' 2) */2%$/ 6($)22' It may sound obvious, but the old law of supply and demand still rules the commodity seafood marketplace. Prices often remain cyclical and the seafood harvesting industry in general – whether wild or farmed – is not devoid of risks for investors. It is based on a biological resource whose harvest is, besides human-induced factors, highly dependent on environmental conditions. With so many thousands of species, products, markets, harvesters, products and legislation, it is not as simple to address seafood trends as it is to tackle poultry or livestock ones. But, as sources of protein, they share more than one thing in common, writes Bertrand Charron of SeafoodIntelligence.com

,Q D 6HDVKHOO Last year, SeafoodIntelligence.com ran a web poll in which we asked readers (from environmental NGOs to legislators and bank analysts to fish farmers) what they believed the main challenges for the industry may be ‘in years to come’. The main answer by far was ‘conservation & sustainability’ (28%); followed by ‘animal welfare

40

activism’ (18%); ‘meeting growing demand’ (14%); ‘food safety’ (13%) and ‘stakeholder communication’ (11%).

‘Labelling’ and ‘free trade’ were mentioned by just 8%.

Whilst the ‘wild-vs-farmed’ seafood argument persists, the logic behind such a ‘black and white’ vision is proved everyday more futile (e.g. the melamine-in-feed crisis earlier this year, which concerned the North American salmon and catfish industries, as well as the Alaska ‘wild’ salmon hatcheries).

Beyond the all-important issues of traceability, quality control, illegal fishing and fisheries management, food safety (and the consumers’ perception of food safety) tops the list. So broad is the topic alone, one can but skim the surface in a few lines. Suffice to say that at the centre of it all – beyond regulatory issues, scientific debates, pro- and conarguments on the specific level of consumption at which consumers can reasonably feel ‘safe’ – lies the core topic of unbiased science-based communication and that of multi-stakeholder dialogue.

Most seafood is not only healthy; it is very healthy…

&U\LQJ :ROI RQ 6DOPRQ« We are told that the future of seafood lies with aquaculture – this old farming practice with roots firmly anchored in ancient China; the Romans also pioneered fish farm ponds and oyster cultivation. Its ‘re-birth’ as a modern animal-raising practice in the 20th century – and in the past three decades with marine finfish in the developed world – has provoked as much wonder as

it has criticisms. The very idea of attempting (and succeeding) to control the life-cycle of aquatic species may have contributed to the excitement; however the environmental footprint of such operations is what critics focus on and sometimes rightly so.

Let’s not forget the role of the media in how the industry is shaping itself. After all, the press is an easy target. (Isn’t it always their fault?!)

Yes, headlines on cancer-causing fish; dioxin-fed and PCB-filled farmed salmon, may have been misleading and detrimental to the public’s perception of aquaculture. Fish farmers remember only too well the impact of the January 9th 2004 Science magazine article that provoked a ‘crash’ of the world’s farmed salmon market and had effects lasting more than a year.

Many examples could be quoted of when the media got the ‘wrong’ story, or when it could be construed as having yielded to some ‘anti-aquaculture’ lobbying pressures. Nevertheless, the industry can also be accused sometimes of only putting forward the ‘marketable’ side of its story. Politics and the powers of advertising also play a strong role, and consumers very often have to ‘make do’ with conflicting information. More often than not, all claiming to be scientifically correct.

Yes, salmon farming has suffered more than its fair share of bad publicity. Maybe this is due to the almost ‘magical’ appeal it has amongst people from the Northern hemisphere. The once-abundant silvery fish is endangered in many regions, but its resilient leaps still engender amazement by the lucky few who observe it.

Ireland is fortunate enough to still have ‘good’ stocks of wild Atlantic salmon. This year however, the commercial fishery will undergo drastic changes to ensure Salmon salar’s sustainability. On the other hand, production of its domesticated cousins ensures consumers can still taste the oily flesh and more so now than ever before.

In the Pacific northwest and on the US west coast, consumers are told to ‘use their forks’ to ensure the future of wild Pacific salmon stocks. Different attitude; different species; different lobbies, but often the same concerns. It’s the appeal of salmon that is also driving aquaculture forward…

Anti-aquaculture critics had at least one undeniable merit: they brought the limelight on this sector and somewhat made the industry change for the better. There is no such thing as bad news.

'RQ·W 7DNH WKH 0RUDO +LJK JURXQG Asia remains by far the world’s largest seafood and aquaculture harvester/producer and consumer. According to the most recent figures from the Food and Agriculture Organization (FAO), nine of the world’s top 10 aquaculture producers are Asian (#10 is Chile; although if the European Union’s 15 countries in 2004 were considered as ‘one country’, it would have come in 3rd position after China and India).

41

When it comes to wild fisheries, the prominence of Asia is not as great, however China remains the uncontested #1. It consumes a third of world seafood production. In contrast, the European Union (EU15, 2004), the US and Japan accounted respectively for only 10%, 6% and 8% of the total seafood consumption.

Whereas the international scientific community, NGOs, media and politicians often opt for a ‘westernised’ view of the various issues (including the know-how in terms of ‘sustainability’), the solutions will most likely be found in (and must incorporate) China and Asia. China also has a long diplomatic tradition and understands only too well that empires are not built in one day.

%XW LQ WKH (QG Seafood and fish harvesters; farmers; processors and retailers – must not rest on their laurels. They can be assured that no criticisms will be spared on them by the many groups and NGOs who have made it their ‘mission’ to ensure that issues relating to sustainable trade, environment, consumer and labourers’ concerns remain a prime consideration from seafood business decision-makers and legislators.

That’s why industry and critics have to meet somewhere in the middle. This is something that some countries such as Norway, with its outstanding fish stocks and environmental beauty, seem to manage.

42 All said, and no matter what the level of misinformation by some and propaganda by others, it is undeniable that challenges remain for all sectors of the seafood chain.

Reconciling the economic reality of trade with sustainability of the resource, add a good measure of international politics and a pinch of competitiveness, is no easy task.

Keeping in mind the well-being, present and future interests of not only the consumers but of all marine and aquatic resource stakeholders is THE challenge. The array of issues facing the global seafood industry is hugely diverse, as is the biodiversity on which it feeds.

&RPPXQLFDWLRQ 0XVW 3UHYDLO This is why dialogue and communication between all concerned are necessary conditions that must be fulfilled before any of the key issues can be positively addressed and for sustainable management and vision to become a reality. Such communication must be multi-layered, global and local, away from an ‘experts-only’ perspective.

In this, the 2007 World Seafood Congress will play a vital role. Seafood Intelligence is privileged to contribute in any way it can to raising, publishing, indexing and archiving the varied viewpoints of all those concerned by the seafood challenges of the 21st Century.

Now… those of you present in Ireland in 2004 for the Farming the Deep Blue conference on offshore aquaculture will understand the true meaning of this.

$ 1$785$/ 6&,(1&( With nutrition and health identified as a major trend across the entire food and drink industry, and functional foods becoming a focus for many producers, the scientific link between health and food is an area of real opportunity for industry players.

Irishfood journalist Miriam Atkins talks to Dr Alex Richardson about her groundbreaking research into the effects of Omega-3 oils in the diet in relation to child behaviour and learning development.

Dr Alex Richardson, a Senior Research Fellow at the University of Oxford, has been researching the effects of Omega-3 fatty acids in the diet for over 15 years. Her studies in this area came about after investigating whether or not perceptual difference (i.e. visual and hearing problems) was related to educational and behavioural disorders in children.

During her studies she found that Omega-3 fatty acids in fish oils are “absolutely critical” for a person’s visual system.

“About half your retina should be made up of one of these fatty acids and nothing else will do.

Without it, signaling efficiency goes down a thousand-fold,” she says.

“You need this fatty acid called DHA, which is found only in oil-rich fish for all brain cell membranes; for the brain and the nervous system; for the heart and vital organs and particularly for vision. A lack of it is associated with all kinds of problems. And it was this finding that set me on the track into doing research specifically into Omega-3.”

/DQGPDUN 6WXG\ In 2006 Dr Richardson published a landmark study that examined the role of Omega-3 (sourced from fish oils) in helping children with educational and behavioural problems.

The Oxford Durham Study found that children with educational and behavioural disorders (specifically Developmental Coordination Disorder, which overlaps with dyslexia and some autistic syndromes), benefited from taking fish oil supplements over 3-6 months.

In this study one group of children with behavioural problems were given an Omega-3 fish oil supplement (EPA and DHA) and a second group were given a placebo. The group who received the fish oils showed improvements in reading, spelling and behaviour over the three months.

“The Oxford Durham Study is the biggest study to date in this area and the most convincing, if you like,” explains Dr Richarsdon.

43

“We were looking to see whether the particular Omega-3 derived from fish oil – EPA and DHA – could improve the behaviour and learning of children who were under-achieving in school. The study involved 117 children, all of primary school age and all suffering from motor coordination problems. We found significant improvement in the group of children who took the fish oils in their diet. The children who took the fish oils had three times the normal rate of progress in reading and twice the normal rate of progress in spelling.

Medication is the frontline treatment for children with Attention Deficit-Hyperactivity Disorder, and nobody has ever really been able to prove this [success] using drugs for these conditions.”

“On the placebo pills, the children made normal progress in reading and fell further behind in spelling, which is what happens when improvement in spelling is not achieved. For ADHD-type symptoms, concentration problems were also significantly reduced for the active treatment versus the placebo.”

Dr Richardson emphasises that what is now needed is continued research into Omega-3 to see how many more

44

children, generally, would benefit from an increased amount of fish oils in the diet. Studies into other areas such as age-related cognitive decline are ongoing and are already showing positive results for the consumption of Omega-3.

“Fish oils have been proven to help with mild Alzheimer’s and large scale trials are now underway to confirm this.”

'LHW Although the trials used supplements in order to control the trials, the best way to get these essential nutrients, says Dr Richardson, is by eating seafood.

Changes in western diets however, have reduced our intake of fish and this, she stresses, is worrying: “Since industrialisation, and in particular over the last 50 years, there has been a dramatic change in the fats in our diets. We have been taking in more saturated fats, and the type of fat that is disappearing in our diets is Omega-3 polyunsaturated fatty acids.” So why is this?

“Shelf life and the fact that we don’t eat as much fish and seafood as we used to. But these are the most nutritious foods, because as well as the EPA and DHA Omega-3 type fats, which are attracting huge attention across a range of medical fields, these fatty acids are critical for health; we need them to live.”

According to Richardson, eating more seafood is something that must be addressed, especially with the younger generation.

“Children will eat what they are given. I don’t understand why children are offered different menus in restaurants, and what particularly offends me is that these menus usually contain foods like chicken nuggets and chips.”

Another aspect of our dietary habits is the fact that we are eating a lot more meat, dairy products and eggs, says Dr Richardson, which comes with a rise in affluence and the availability of food.

“These foods provide a special Omega-6 fatty acid. Fish and seafood give the corresponding Omega-3 fats and the balance of these two [Omega-6 and Omega-3] is very important for the body. But instead of this balance we are getting a surfeit of meat, dairy and eggs.”

.QRZLQJ WKH 'LIIHUHQFH Another critical point that Dr Richardson is keen to stress is that people must be aware that there are different types of Omega-3, providing different things for the body. This is an area that she says the food industry should take note of.

“The simplest Omega-3 is obtained from vegetarian sources – you get these from seaweed, green leaf vegetables, and flaxseed. In theory, your body can convert that simple Omega-3, referred to as ALA, into the essential EPA and DHA fatty acids, which are what your brain and body really need. But research is showing that this conversion pathway is not very efficient in humans at all. This is due to a variety of factors including co-factors such as a lack in other vitamins and minerals in the diet. So what do we need to do? Eat fish and seafood.

Manufacturers in the food industry have gone overboard recently on the subject of Omega-3.

Consumers see foods supplemented with Omega-3 and believe it contains the ‘magic ingredient’; but the consumer needs to be aware of the different types of Omega-3 that the body needs, and many of the food products today which have added Omega-3 are supplemented with the vegetarian ALA fatty acid.”

Therefore, her message remains the same: people should be eating more fish. According to Dr Richardson, obtaining EPA and DHA through natural sources, i.e. fish and seafood, offers multiple advantages over consuming supplements: “The body will always absorb and use nutrients better if they come in the combination that nature packages them in.”

Irishfood/Seafood Edition, April 2007 Reprinted with kind permission of IFP Media

45

7+( *5($7 '(%$7( ,6 6($)22' 7+( %(67 6285&( 2) 20(*$ " A highlight of the 2007 World Seafood Congress is ‘The Great Debate’, which questions whether eating seafood is the best way of getting vital Omega-3 fatty acids into the diet.

Omega-3s are considered essential fatty acids, which means they are essential to human health but cannot be manufactured by the body.

For this reason, Omega-3 fatty acids must be obtained from food, such as types of fish and plant oils.

There are three major types of Omega-3s ingested in foods and used by the body: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Once eaten, the body converts ALA to EPA and DHA – the two types of Omega-3s more readily used by the body.

46

Extensive research indicates that Omega-3s reduce inflammation and help prevent certain chronic diseases such as heart disease and arthritis.

These essential fatty acids are highly concentrated in the brain and are considered particularly important for cognitive and behavioural function.

Chaired by Miriam O’Callaghan, a leading Irish broadcast journalist, world experts in nutrition, Professor Michael Crawford; Dr Alex Richardson; Professor Patrick Wall and Paula Mee, will explore and question the role of Omega-3 fatty acids in human nutrition and will tackle vexed issues such as the benefit of eating fresh seafood versus Omega-3 supplements.

They will also debate whether current health advisory guidelines concerning seafood consumption are causing more harm than good by limiting Omega-3 intake.

As each topic is debated and elucidated, delegates will have the opportunity to vote and record their judgements through Digivote technology, which will ensure an exciting, lively and highly interactive event.

The debate will take place on the morning of Day 3 of the 2007 World Seafood Congress.

3DUWLFLSDQWV 352)(6625 0,&+$(/ &5$:)25' Highly regarded and widely published, Professor Michael Crawford is a recipient of some of science’s most prestigious awards; he is also a director of the Institute of Brain Chemistry & Human Nutrition at Queen Elizabeth Hospital for Children in London.

'5 $/(; 5,&+$5'621 Dr Alex Richardson is an acclaimed UK scientist who is conducting ground-breaking research into the role that Omega-3 plays specifically in children’s cognitive development. Her latest findings concentrate on the importance of Omega-3 in the effective management of a number of childhood disorders including ADHD.

352)(6625 3$75,&. * :$// Patrick Wall is professor of the School of Public Health & Population Science at University College, Dublin. A veterinary surgeon and medical doctor, he was a former adjunct professor of food safety in the UCD Centre for Food Safety and was the first chief executive of the Food Safety Authority of Ireland. In 2006 Professor Wall was elected chairperson of the management board of the European Food Safety Authority.

3$8/$ 0(( Consultant dietitian Paula Mee has established a food and nutrition consultancy that offers organisations and industry a range of services in nutrition, product development, and marketing communications. She also operates dietetic and weight management clinics in the Dublin Nutrition Centre. Previously, she was the nutrition manager for Irish food retail chain, Superquinn, and also served as a senior nutritionist with Ireland’s National Dairy Council. Currently on the board of Consumer Foods in Bord Bia, Paula Mee makes regular appearances on television and radio programmes to advise on nutrition and health issues.

0,5,$0 2·&$//$*+$1 The Great Debate will be chaired by celebrated broadcast journalist, Miriam O’Callaghan. Miriam worked with the BBC before returning to Ireland in the early 1990s to present the current affairs flagship programme Prime Time for Ireland’s national television and radio broadcaster, RTE, while continuing to cover the Northern Ireland peace process for Newsnight.

In August 2000, Miriam co-founded Mint Productions – an independent production company specialising in documentary. Unusually for a current affairs anchor, Miriam was voted ‘Best TV Personality’ at the Irish Film and Television Awards in 2003. Outside of her work on Prime Time, Miriam continues to present her own chat show, Saturday Night with Miriam, on RTÉ ONE and has also hosted two Test the Nation specials for the channel.

47

67((5,1* $ 1(: &2856( The largest investment package ever for the development of the Irish seafood industry in the history of the State was announced earlier this year following the publication of the Government’s new National Seafood Strategy.

Entitled, ‘Steering a New Course; Strategy for a Restructured, Sustainable and Profitable Irish seafood industry 2007-2013’, the Strategy addresses a broad range of issues relating to the ongoing development of an Irish seafood industry that is sustainable, profitable, market-focused and competitive.

The document was drafted from a report independently drawn up in consultation with fishermen, fish farmers, processors, marketers and key stakeholders.

According to the Review Group (Dr Noel Cawley, Joey Murrin and Ruan O’Bric) the predominant concern raised by the industry was declining fish stocks and a ‘grievance among the fishing community at the low share of stocks allocated to Ireland under the Common Fisheries Policy’.

48

The issue of fish stock stocks however was not within the Terms of Reference of the Review but it is explicitly noted that immediate action, at national and EU level, is needed to safeguard fish stocks through the ‘adoption of environmentally-friendly conservation methods and an equally compliant approach by both Irish and other EU vessels’.

The creation of a bigger role for aquaculture to meet the demand for seafood and a call for a more innovative approach to adding value and marketing is also highlighted by the Review Group. In addition it states that an integrated approach on the part of various stakeholders along the value chain is needed.

,QGXVWU\ DW D *OLPSVH The Irish seafood industry has developed to meet the growing consumer demand for seafood, yet the supply of fish, declining quotas and, as the Report states, ‘structural imbalances at catching and processing levels’ pose real difficulties. In 2005 Irish seafood sales were reported at ½702 million: the home market accounted for ½311 million; exports amounted to ½354 million and a further ½37.5 million was earned through direct landings by Irish vessels at foreign ports.

Between 2000 and 2005 the value of the seafood market increased by 14%, the home market growing by 23% and exports increasing by 7%.

Approximately 85% of seafood exports go to EU markets, with France, Spain, the UK, Germany and Italy representing the primary markets, respectively. The remainder of Irish product is exported to Far Eastern and African markets and also to the US. Trends on seafood

consumption across Europe indicate a rise in overall consumption, which the Report states is largely reflected in the move towards consumption of pre-packed, pre-prepared products. Demand in frozen fish has remained, for the most part, unchanged, while fresh fish has seen a move from purchasing whole fish on ice to pre-pack, more convenient offerings.

The Report outlines a number of significant factors affecting the market and likely future trends, bringing the issues that will influence market demand in the coming years to the fore. These determining factors include: the declining rate of population growth and growing ageing population across most developed markets, resulting in a consumer base that boasts greater levels of disposable income and a keen interest in health issues; growing environmental concerns about the state of fish stocks and the impact of fisheries on the marine environment; the response by the retail and food service sectors in dealing with these concerns; the continued consolidation of both retail and food service sectors, which will add competitive pressures with increasingly tight margins, and the shortage of raw material and access to imports.

‘Opportunities’ it states, ‘for commodity or bulk seafood products will be challenging, with growing competition from low cost producers, difficulty in competing with economies of scale, and the ability to secure adequate raw material.’

Nevertheless, opportunities in other areas do exist, namely: P Natural health and well being products, focused on the natural goodness of fish and the proven nutritional benefits.

P Products that are convenient and easy to prepare, targeting the premium end of the convenience category.

P Snacking, grazing and flexi-eating opportunities.

P Eco-friendly, organic and environmentally responsible products.

P Functional foods and ingredients.

P Emerging markets in new EU member states, as increased affluence leads to higher spend on food, especially luxury items.

P Strong growth projected in Asian markets for nutritional food and food ingredients, particularly in China.

P Challenges.

Within the environment, challenges are manifold. As a Strategy Report, the document is clear in its message to stakeholders in the industry: to identify these challenges and establish a vision to tackle the relevant issues.

The fundamental issues are divided into ten challenges that the report urges must be addressed in order for the aforesaid opportunities to be realised.

P The need for a more innovative market-focused strategy throughout the industry aimed at achieving the maximum possible return for each tonne of fish landed.

49

P Lack of profitability, fragmentation and uncertainty of supply within the processing sector.

P Imbalance between catching capacity and resource availability, requiring significant but managed industry restructuring and right sizing.

P Need of stakeholder-supported, commercially aware fisheries management policies and procedures, based on strict compliance with quotas and other National and EU regulations.

P Need for comprehensive industry development programme supported by an appropriate regulatory framework to encourage market-led investment to expand the aquaculture sector.

P Need for a more developed, sustainable exploitation of inshore fisheries.

P Inadequate fish conservation and fishing practices need to be addressed to achieve fish stock/environmental sustainability.

P Need for a level playing pitch throughout the EU with respect to regulatory compliance and conservation practices.

P Need for improved relationship between the industry and the State and its policymakers/regulators.

P Fragmented representation in a fragmented industry.

50

)XQGLQJ Under the National Development Plan 2000-2006, ½150 million in exchequer and EU funds was allocated for investment in the development of the seafood sector. Over this period, NPD funding supported a range of significant development programmes. The Sea Fisheries Programme saw ½49.3 million invested in fleet development in the commercial sea fishing area. A further ½23.3 million was invested in projects focused on sustainability and innovation and as a result of this, according to the Report, Ireland now has a safe modern and efficient whitefish fleet.

Under the Aquaculture Development Measure, ½29 million was awarded to 97 projects designed to improve sustainability efficiency safety and competitiveness in the aquaculture sector. Furthermore, ½2 million has been ring fenced for a new technical environmental support scheme to support application of technology to reduce the environmental impact and increase the competitiveness on marine salmonid farms. Investment in the seafood processing and marketing sector was prioritised for added-value development and NPD grants amounting to almost ½5.7 million leveraged total investments in the sector of just over ½27 million up to 2005.

According the Report, ‘As a result of this investment, progress has been made towards enhancing the industry’s capacity to exploit the growing market demand for seafood products on both the domestic and international markets.’

In relation to the Seafood Industry Training Measure, the Report also notes that during the period 2000-2006 BIM’s training capability was enhanced with the expansion of training facilities and the provision of a new mobile training unit. A mandatory three-day basic training and occupational health and safety training was also introduced.

‘As a consequence of this activity, the principal objectives and commitments in the Integrated Training Plan for the Irish seafood Industry 2000-2006 have been achieved,’ the Report notes.

The progress made in these years has laid a solid foundation upon which to build; however continuing pressure in the global marketplace requires continued action by the industry, and the recommendations laid out in the National Seafood Strategy 2007-2013 are based upon the premise of major financial support to realise this. The development strategy for the sector has been integrated into the Government’s National Development Plan, which envisages a total investment package of nearly ½600 million to implement the strategy. The Government has committed itself to invest up to ½334 million in delivering the strategy and the balance of the package is comprised of co-funding from the sector to match the state investment. This represents a record investment package for the seafood sector.

Speaking at the announcement of the funding, An Taoiseach Bertie Ahern said: “This package and the critically related measures set out by the group in their strategy have the potential to transform the sector and put it on a sound and sustainable footing for many years to come.”

,PSDFW So where will the money go? And what competitive advantage will the Irish industry acquire from this.

The core themes to be addressed in order to deliver on the industry vision set out in the Report are: market development; market-led innovation; processing sector restructuring and development; fleet restructuring and development; fisheries management; aquaculture development; enhancing competitiveness; marine environment and conservation; education and training; industry relations; funding and implementation planning/management.

And it is across these themes that the investment package will be divided. Table 1 outlines the breakdown of the financial requirements for each sector over the period 2007-2013.

The timescale to implement the strategy is dictated by various national and EU planning requirements and the Report states that approval/spending under the EFF and NPD 2007 for the seafood industry will not take place before September 2007 at the earliest.

In the interim, support will be funded through the carryover of the current NPD and Financial Instrument for Fisheries Guidance.

To implement the recommendations in the Report in a cohesive manner, a Seafood Strategy Implementation Group has been established. The results of the successful implementation of this strategic drive will determine the Irish seafood sector’s future on an international platform.

According to the Report, as a result of this investment the Irish seafood industry will have: P Evolved to become a sustainable, self-reliant and commercially aware industry, as opposed to production/policy related concerns being the key industry focus.

P Secured a leading position across a range of target markets, both within Ireland and internationally, with Irish seafood clearly identified within the marketplace and recognised for a range of positive attributes.

51

P Undergone substantial restructuring to the point where the caching capacity of the national fleet is aligned with the available resource and where a competitive profitable processing sector has been established.

P Established a leading role in terms of environmental performance and be recognised as a key advocate and practitioner of conservation measures and regulatory compliance at national and EU level.

P Secured its position as a key contributor to balanced economic growth ensuring its continue recognition as a vital indigenous industry.

P Contributed significantly to ensure that Government’s commitments in terms of National Spatial Strategy are delivered on in coastal/rural areas.

Fleet decommissioning, improved fisheries management and better conservation practices could lead to higher catches of certain whitefish species. Supplies of pelagic species are expected to reach 237,000 tonnes by 2015, and increases are also projected over a range of demersal species; the major impact in terms of output however is expected to come form increased capacity in the aquaculture sector, as outlined in Table 2.

52

Due to investment lead times, the full benefits of the new NDP 2007-2013 in terms of increased output will not be fully realised until 2015. To uplift the value of output there will be a shift away from bulk/commodity category.

As a result of the investment programme industry revenues are projected to increase by roughly 30% on 2005 figures to reach ½911 million in 2015.

Within this total home market sales are forecast to increase by 22% to ½379 million with export sales increasing by 40% to ½495 million. To achieve these ambitious targets, it is crucial that the industry addresses a range of policy structural market and relationship challenges set out in the Report.

Yet, with the foundations for this progress already laid and commitment to support this agenda given by Government and industry players, alongside a buoyant market for seafood, the objectives are certainly achievable.

For further information on ‘Steering a New Course, Strategy for a Restructured, Sustainable and Profitable Irish Seafood Industry 2007-2013’ please visit www.bim.ie First published in Irishfood/Seafood Edition, April 2007. Reprinted with kind permission of IFP Media

© BIM ((l-r) Dr Noel Cawley; Noel Dempsey, Minister for Communications, Marine & Natural Resources; Ruán O’Bric; An Taoiseach Bertie Ahern, Minister of State for Marine; John Browne and Joey Murrin

9$/8,1* 7+( ,19$/8$%/( 7+( 1(7 :257+ 2) 6($)22' ,1 '(9(/23,1* &28175,(6 Seafood, and the resources from which it is extracted, are amongst the world’s most valuable, but undervalued assets. Nowhere is this more so than in the so-called developing countries – and critically so in the poorest, writes Brian O’Riordan, secretary, International Collective in Support of Fishworkers, Belgium.

Seafood and other fishery products provide food for both nutritional and luxury consumption; provide jobs, directly and indirectly in contexts where few alternatives may exist; provide a commodity for trading and raw material for processing and last but not least, the production and consumption of seafood provides ways Shore Seine at Kovalam, Kerala, India

of life and cultural traditions that enrich societies.

Developing countries are characterised by low annual incomes (less than US$750 per person in the 51 or so least developed countries (LDCs); high levels of poverty (people living on less than US$1 per day); poor quality of life (low nutritional, health, education and literacy levels), and by economies that are highly vulnerable in the face of natural disasters (such as crop or fishery failure, climatic abnormalities etc) or human induced disasters (such as war, civil strife, market crashes etc).

Many developing countries are also net importers of food (food deficit) – unable to produce enough food to meet all their needs, and without sufficient foreign exchange to fill the gap by purchasing food on the international market. They may also be heavily indebted, needing to borrow large sums to invest in the development of power generation, transport systems, industrialisation, food production etc.

In these countries seafood and marine fishery resources make major contributions to food supplies, livelihoods, local economic development and foreign exchange earnings. This is particularly so in coastal states, and nowhere more than in the small island developing states (SIDS), where fisheries may be the mainstay of the local economy. The examples of the Indian Ocean islands (notably the Seychelles) and some Pacific islands (notably the Solomon Islands and Kiribati) are noteworthy in this regard.

6WDWLVWLFV Annual fish trade statistics for 2004 collected by the FAO show that around 30 million tonnes with a value of US$20.4 billion was exported by developing countries – an amount that corresponds to 25% of their total fisheries production. Further, their share of total world fishery exports was 48% by value and 57% by volume. A significant quantity of this is fishmeal, and developing countries contributed about 68% by quantity of world, non-food, fishery exports in 2004.

Trade statistics also inform us that the net fishery exports of developing countries (total value of exports less total value of their imports) has increased so much over the last two decades, it now outstrips by far the value of other more traditional commodities such as coffee, tea, rice and bananas. International fish trade is also very lucrative for the poorest countries with the greatest food requirements (the low income food deficit countries – LIFDCs). Their share of the total value of world fishery exports has increased from 11% in 1976 to 20% in 2004, when their net export revenues from fisheries were estimated at US$9.4 billion.

53

This tells us two main things: firstly that fish trade provides a highly significant source of much needed export earnings for developing countries, and secondly that the fishery resources from developing countries are increasingly sought after for international trade. The flip side of this is that increasingly the fishery resources of the industrialised countries are being depleted below sustainable levels, and to meet the supply gap in the

Town fish market at Valdivia, South Chile

world’s richest market places, resources are literally being

sucked in from the poorest countries. In the global market place, demands from luxury consumption hold greater sway than nutritional consumption requirements.

This raises a number of questions, particularly concerning sustainability of fishery resources in developing countries in the face of growing market demand where lack of management capacity allows the use of technologies and fishing practices that damage aquatic ecosystems and cause overfishing. It also raises questions about how far such countries should engage in international fish trade to earn much needed foreign exchange, and how far they should tap their resources to provide food for their own people.

1DUURZ )RFXV By focusing on the economic value of fish as a commodity for international trade, the important nutritional and socio-economic contribution that seafood can make to developing countries is masked. In fact, cashing in on fishery resources solely as a source of foreign exchange can grossly under-utilize the wider potential of seafood, incurring

54

high opportunity costs, and working against long-term interests of sustainable development.

In this regard, fishery access arrangements (either through formal bi-lateral fish licensing arrangements, or private joint venture arrangements), can prove a double-edged sword.

Revenues accruing to developing countries from fisheries access agreements can be of great importance for national treasuries and the fisheries sector (in Guinea Bissau, for example, the various payments amount to almost half of government revenues). But the case of Seychelles (cited above) and that of Mauritania, essentially non-fish eating, fishery resource rich, and classified as LDC, raises questions about this practice.

Mauritania reportedly finances over 20 per cent of central government expenditures with fisheries revenues, mainly from fishing access agreements with the EU. Under current arrangements, Mauritania annually receives ½86 million from the EU ‘in compensation’ for granting EU fleets access to its fishery resources. Two resources are worth particular consideration: the common octopus and the variety of species referred to as the ‘small-pelagics’.

In the case of the octopus fishery, the EU trawler fleet (granted 43 licences under the agreement) competes directly with the local artisanal fishing sector in a fishery where an estimated 31% overcapacity is the cause of a 20% loss in The oil sardine catch, South India

production. In the case of the small pelagics, 22 EU vessels, mainly supertrawlers of the largest and most voracious of their kind, are allowed to fish simultaneously with a total allowable annual catch of 440,000 tonnes.

Many of these small pelagics are caught by artisanal fishermen in neighbouring Senegal, where they provide a vital source of food, and form the backbone of the local fish trading, processing and marketing sub sectors.

Little is known about the biology of these resources, but there are indications that they may form part of the same stocks (in Mauritania and Senegal), and that the capture of these fish in Mauritanian waters by state-of-the-art supertrawlers, competes directly with artisanal fishing for local food supplies in neighbouring countries.

9DOXH RI 6PDOO VFDOH )LVKHULHV Looking specifically at the value of small-scale fisheries in Mauritania, 80,000 tonnes of fish was landed by the sector in 2004. Of this, 8,000 was octopus, meeting more than 80% of the raw material needs of the processing factories.

Annual foreign currency turnover of the sub-sector is ½70-80 million, with local added-value representing almost 90% of the turnover. It provides 30,000 of the 35,000 jobs in the entire sector, and meets all the countryâ&#x20AC;&#x2122;s fish protein requirements (between 12 to 15,000 tonnes). What is more, it generates the highest resource rent of all the sectors, providing significant revenues to the national treasury from licence fees and taxes, and contributes considerably, both directly and indirectly to poverty reduction.

In many developing countries, notably in West Africa, marine fishing and seafood processing and trading are combined with other activities and are vital for supporting rural livelihoods. In many such countries, fishing also provides an option to fall back on when other options fail.

This is especially so in war torn countries such as Mozambique, and where agriculture has failed, such as Senegal.

It is notable that a large proportion of the migrants from West Africa landing up in the Canary Islands are young men, internally displaced from the agricultural sectors in West Africa and who have been unable to make a living from fishing. This is a new phenomenon; the question Cleaning fish at the jetty, Paita, Peru

arises as to whether the export production orientation of fisheries

to produce a cash crop and access for foreign companies has precipitated the demise of fishing opportunities for local people.

Clearly the value of seafood, especially for developing countries, exceeds by far its foreign exchange value from international fish trade. Focusing on such incurs huge hidden costs, in terms of opportunities forgone, food deficits, livelihoods lost and economic and political burdens generated worldwide.

A brief look at the Seychelles highlights the vulnerability and down side risks of fishery dependence for SIDS. Fisheries contribute 30% of GDP for the 84,000 Seychelles people and accounts for 97% of visible exports. In 2004, fisheries exports contributed some US$253 million to the economy and fishing provided direct jobs for around 4,600 people (around 15% of the workforce) and indirect jobs for about 1000 people.

Approximately 2,200 families (9,000 people or 10% of the population) depend on the sector, where tuna capture and canning are the most important activities. But fish exports depend heavily on the EU where they receive preferential margins thanks to the provisions of the Cotonou Convention. To avail of these preferences however the Seychelles must pay a high price for their tuna from the EU fleet to comply with strict rules of origin. These preferences are being eroded through WTO market reforms. This is impacting on the competitivity of Seychelles canned tuna where canning and processing costs are high due to the need to import most of the inputs, including machinery, spare parts, and even the cans themselves. The main canning factory is 60% owned by Lehman Brothers Merchant Banking who bought up Heinz tuna interests in 2006.

If the going gets tough, this New York, London, and Tokyo based global financial institution may just get going, leaving the Seychelles tuna sector, and the entire Seychelles economy high and dry.

55

)/225 3/$1 (;+,%,7256 /,67 $48$77

6WDQG $

AquaTT is an international foundation that provides project management and training services to support the sustainable development of Europeâ&#x20AC;&#x2122;s aquatic resources. AquaTT supports its target audiences by providing support services and through participation in, and coordination of, EU projects and initiatives in the areas of education, training and technology transfer.

For further information visit www.aquatt.ie

%RUG ,DVFDLJK 0KDUD

3DYLOLRQ

Bord Iascaigh Mhara (BIM) is the Irish State agency with responsibility for developing the Irish Sea Fishing and Aquaculture industries and was established under the Sea Fisheries Act 1952.

Its aim is â&#x20AC;&#x153;To promote the sustainable development of the Irish seafood industry at sea and ashore and support its diversification in the coastal regions so as to enhance the contributionâ&#x20AC;?.

The policies and programmes to pursue this mission are determined by the Board of BIM and are set out within the framework of the National Development Plan, EU policies and available resources.

58

%DQWU\ %D\ 6HDIRRGV

6WDQG $

&DPSGHQ /DEV 8.

6WDQG $

Campden & Chorleywood Food Research Association (CCFRA) is the worldâ&#x20AC;&#x2122;s largest independent membership-based food research, consultancy and training organisation. CCFRA serves the whole food chain and works for over 1600 companies in 60 countries worldwide. CCFRA covers all matters relating to food quality and safety, efficiency of manufacture, and innovation (product, packaging and process).

&H%H& *URXS /WG

6WDQG $

Working with the fish industry has enabled CeBeC Group to drive product development and to provide quality seafood to the consumer in the most natural way possible. CeBeC Group Ltd was founded to develop and promote a biotechnologically advanced â&#x20AC;&#x2DC;naturalâ&#x20AC;&#x2122; biocidal range of products to the food and beverage industry worldwide. The effectiveness of the natural range against Listeria and a broad range of pathogens has created an extension in shelf life of fresh seafood and value added produce. CeBeC pro-active commitment and investment in R&D is bringing the fish industry the next generation of product technology for pathogen control.

(XURSHDQ &RPPLVVLRQ

6WDQG $

Better Training for Safer Food initiative of the European Commission DG for Health and Consumer Protection.

Better Training for Safer Food is a European Commission initiative dealing with food and feed law, animal health and welfare rules and plant health rules. It provides training for EU Member State and third country competent authority control staff verifying compliance with EU rules in these areas.

)RRG $JULFXOWXUH 2UJDQL]DWLRQ

6WDQG $

The FAO is providing technical service to member countries to improve food production, food processing, food trade and thereby contribute to poverty alleviation, food security, nutritional security and food safety. FAO promotes science based approaches in all sectors of agri-food business through production to consumption chain.

FAO works closely with member governments and other UN organisations like WHO to develop Codes of Practice and standards for agricultural commodities and standards for food products. The FAO Fisheries and Aquaculture Department as co-organiser of the WSC displays selected publications and information products of interest.

(;+,%,7256 /,67 *OREDO %LRHQHUJHWLFV /WG

6WDQG $

Global Bioenergetics Ltd provides a unique chemical free solution to pests, viruses, diseases and bacteria using the new Bioemitter system. This pioneering technology works by emitting highly specific and safe specially encoded electromagnetic signals to target problem diseases or pathogens like sealice, IPN, PD within the salmon cages. In addition it also boosts fish immune systems, increases their resistance to disease and creates a more balanced environment in which to live. For the farmer it produces a higher value product, reduces chemical costs, reduces losses due to diseases and realises increased profits.

This proven technology has shown consistent results in UK and Ireland and is to be installed in Hawaii, Chile, Canada and the USA. This adaptable technology can be used within various industries like salmon, mussel, trout and more.

To learn more about the Bioemitter system, visit www.bioemitter.com or contact us at +44 (0) 131 440 9086.

7KH *ULPVE\ ,QVWLWXWH

6WDQG $

The Grimsby Institute is an internationally renowned centre for seafood technology with well-established links with industry, government and international fishing bodies worldwide.

With proven expertise in Government inspection systems, added value chains and productivity improvement projects, the Institute offers practical, effective training and expert consultancy to the seafood sector.

+XPEHU 6HDIRRG ,QVWLWXWH

6WDQG $

The Humber Seafood Institute is a hi-tech innovation facility.

It will enable New Product Development and find new uses for food waste. It will house a test process hall, development kitchens and hi-tech laboratories.

The HSI is designed to enable the Seafood Industry and ancillary industries to continue to thrive well into the future.

,QWHUQDWLRQDO $VVRF RI )LVK ,QVSHFWRUV

6WDQG $

,QWHUQDWLRQDO )LVK 4XDOLW\ &HUWLILFDWLRQ

6WDQG $

IFQC Certification (IFQC: International Fish Quality Certification): is the leading independent seafood certification body for quality, food safety, sustainability, organics, eco-label, responsible fishing and Traceability standards.

,QVKRUH ,UHODQG

6WDQG $

Inshore Ireland is the countryâ&#x20AC;&#x2122;s premier newspaper specialising in the marine and freshwater sectors.

Founded by marine journalists, Gillian Mills and Gery Flynn in 2005 and published six times a year, Inshore Ireland reflects the activities within Irelandâ&#x20AC;&#x2122;s coastal rim and inland waterways through a lively mix of news, features, commentary and analysis. Inshore Ireland is also available on subscription. www.inshore-ireland.com

,)$ $TXDFXOWXUH

6WDQG $

IFA Aquaculture is the representative body for all Irish aquaculture producers. As part of the Irish Farmersâ&#x20AC;&#x2122; Association, the organisation comprises salmon, shellfish, trout and other freshwater sectors. IFA Aquaculture is active in lobbying and representing the industry at local, national and EU level and is a member of international bodies such as the Federation of European Aquaculture Producers, European Mollusc Producers Association and the International Salmon Farmers Association.

,QWHUQDWLRQDO 6HDIRRG 6HUYLFHV $OOLDQFH

6WDQG $

ISSA is a new joint venture between Grimsby Institute of higher and further education and IFQC. The new company offers support services to Government market support bodies and industry.

Services include green logistics, sustainability and market access support.

/D 7HQH 0DSV

6WDQG $

La Tene Maps is the worldâ&#x20AC;&#x2122;s leading producer of aquaculture, fisheries and seafood processor maps. The company is also a leading producer and supplier of fish identification charts.

La Tene Maps is Irish based and has been operating in these areas for twenty years. Its research arm has been involved in various EU aquaculture and fisheries-related research projects including two on fish traceability. The company will be showing and giving away samples on the stand.

Contact: John Coleman, La Tene Maps Tel: +353-1-284 7914, email: johncoleman@latene.com; www.latene.com

0DULQH 6WHZDUGVKLS &RXQFLO

6WDQG $

The MSC is an independent non-profit organisation, founded in 1997 to find a solution to the problem of overfishing. Together with scientists, fishery experts and conservation groups, the MSC has developed an environmental standard to evaluate and reward fisheries.

Consumers can identify products from certified fisheries by the blue MSC eco-label.

More information can be found on www.msc.org

7KH 6HD )LVKHULHV 3URWHFWLRQ $XWKRULW\

6WDQGV $ $

The Sea-Fisheries Protection Authorityâ&#x20AC;&#x2122;s mission is to enforce Sea Fisheries Conservation legislation and Seafood Safety legislation fairly and consistently to ensure that the marine fish and shellfish resources from the waters around Ireland are exploited sustainably and may be consumed safely for the long-term benefit of all.

6HDIRRG 6HUYLFHV $XVWUDOLD

6WDQG $

Seafood Services Australia works with the Australian seafood industry to: â&#x20AC;˘ Generate and disseminate new knowledge, processes and technical information from around the world that benefits the industry. â&#x20AC;˘ Develop management systems and standards for seafood safety, quality and the environment; and capitalise on opportunities to develop the seafood industry.

6($)22'SOXV

6WDQG $

SEAFOODplus is an Integrated Research Project supported by the EU under Framework Programme 6. The strategic objective of SEAFOODplus is to reduce important health problems and to increase well-being among European consumers by applying the benefits obtained through consumption of health promoting and safe seafood products of high eating quality.

7URSLFDO 0DULQH &HQWUH

6WDQG $

59

6&+('8/( :25/' 6($)22' &21*5(66 78(6'$< 7+ 6(37(0%(5 23(1,1* &(5(021<

²

Donal Maguire Master of Ceremonies/Chair/Conference Moderator

Opening Ceremony

Mary Coughlan TD Minister for Agriculture, Fisheries and Food, Ireland

Official Opening of the World Seafood Congress 2007

Ms Jayne Gallagher President, IAFI, Australia

IAFI Welcome to Delegates and Exhibitors

Prof. Michael Crawford Institute of Brain Chemistry and Human Nutrition, London Metropolitan University, UK

“Seafood and Human Evolution”, Congress Keynote Speaker

Dr Grimur Valdimarsson Director, Fish Products and Industry Division, FAO Rome, Italy

“Fish in the Global Food Supply Chain”

&2))(( 7($ %5($.

3/(1$5<

60

+2*$1 68,7( ² /(9(/

&$1$/ 1$//< 68,7( ² /(9(/

²

+2*$1 68,7( ² /(9(/

²

Mr John Connelly President, National Fisheries Institute, USA

“Communicating the Benefits of Eating Seafood – Whose Responsibility?”

Mrs Mary Mehigan Head of Corporate Affairs and Corporate Social Responsibility for Wal-Mart & Asda, UK

“Sustainability as a Business Issue”

Mr Alan Reilly Deputy CEO, Food Safety Authority of Ireland

“Importance of Seafood to World Health”

/81&+

+2*$1 68,7( ² /(9(/

(;+,%,7,21 1(7:25.,1* 23325781,7<

0(== 68,7( ² /(9(/

%5($.287

0(== 68,7( , ² /(9(/

Key Import Authority Requirements for Seafood Market access can be denied for a number of reasons, and increasingly public concerns are to the fore when consignments are refused entry at a country’s borders. Representatives from the regulatory authorities in some the key strategic seafood markets (Japan, Europe, the US and Australia) will discuss their respective country’s standards and requirements for imported seafood. A review will be provided of the various regulatory regimes in each region along with information on some of the more commonly found flaws that lead to imported seafood being rejected from these markets.

Mr Donald W Kraemer Deputy Director, US Food & Drug Administration, USA

“Collaborative Approaches to Regulating Imports”

Dr Hajime Toyofuku National Institute of Health Sciences, Japan

“Far Eastern Perspective on Trade Requirements”

%5($.287

0(== 68,7( ,, ² /(9(/

The Retail Sector and the Changing Dynamics of Seafood Consumption The retail sector is a major player in providing consumers with a range of meal formats and choice of species. Trends in the UK and Irish markets mirror the situation in the US and beyond. They highlight how retail consolidation and the requirements of consumers for convenience and choice have become key market drivers. The emerging trend of the retail sector offering foodservice solutions highlights how the ongoing rapid pace of change in this sector will continue to impact how seafood is supplied and consumed.

6&+('8/( Ms Marie Burke Managing Director, TNS World Panel, Ireland

“The Retail Sector and the Changing Dynamics of World Seafood Markets”

Mr James Burke Managing Director, James Burke & Associates, (Consultant), Ireland

“Trends in Modern Retailing”

Ms Clodagh Sherrard Account Director, Levercliff Associates, UK

“How to Win Profitable Business with the Multiples”

Ms Carol Fogarty Management Consultant, Dynamics Reasoning Ltd., UK

Achieving Sales Success In-Store

%5($.287

+2*$1 68,7( ² /(9(/

How Best to Communicate the Risks and Benefits of Eating Seafood Recent research has shown that seafood consumers are confused by the food advisories issued by the Food Safety Authorities worldwide. They frequently react in a manner which is not in the interests of their health, because of anxieties created by the mode of messaging. This breakout session will explore new work being carried out in how to communicate effectively with seafood consumers. Methods of communicating both the benefits of having seafood in the diet, as well as, the potential risks from trace environmental contaminants (methyl mercury, PCB’s and dioxins) in a balanced and proportionate way, will be explored. This breakout session will be exceptionally lively and interactive. It will feature the use of Digivote technology, which allows participants to vote for or against the propositions being put forward by the Provocateur.

Mr Jim Flynn NLP Group (Irl), Ireland

“The Use of Metaphor in Risk Communications”

Mr Filiep Vanhonacker PhD Researcher, Ghent University, Belgium

“Content and Source Impact of Risk-Benefit Information on Consumer Presentation and Behaviour Towards Fish Consumption”

Ms Elizabeth Carger Olson Zaltman Associates, USA

“Framing Risk Versus Reward Dilemmas”

&2))(( 7($ %5($.

3/(1$5<

&$1$/ 1$//< 68,7( ² /(9(/

+2*$1 68,7( ² /(9(/

Exporters View of the Global Seafood Market Mr Samuel GL Balagadde Uganda National Bureau of Standards, Africa

“An African View of Supplying Seafood to the Markets of the World”

Dr Cecilia Solis Fernandez Head of Fisheries Health Dept, National Fisheries Service, Chile

“Meeting Export Requirements in South America”

Dr S D Subasinghe Director, INFOFISH, Malaysia

“An Asian Perspective on Exporting Seafood to other Countries”

Mr Jason Whooley Chief Executive, Bord Iascaigh Mhara, Ireland

Summary and Close of Congress – Day 1

:('1(6'$< 7+ 6(37(0%(5 3/(1$5<

+2*$1 68,7( ² /(9(/

Sustainability Challenges Mr Peter Hajipieris Group Policy Manager, Seafood Tesco, UK

“Understanding the Customer Needs & Challenges for Sustainable Seafood”

Mr Stephen Parry Group Technical Director, Young’s/Foodfest Group, UK

“Young’s Seafood – Our Approach to Sustainability”

Mr Rodger Bing Vice President, Protein Purchasing, USA (Darden Restaurants)

“The Changing Face of Seafood in Food Service”

Mr Mike Rose Aquaculture Director, Barry Group, Canada

“Aquaculture’s Blue Revolution Will Rise to Meet the World’s Seafood Demand”

61

6&+('8/( &2))(( 7($ %5($. %5($.287

&$1$/ 1$//< 68,7( ² /(9(/

0(== 68,7( , ² /(9(/

Sustainability & Nutrition – The Challenges and Opportunities The health benefits of a diet rich in seafood are well recognised. The consequences of this realisation are increased consumer demand for what is also perceived to be a dwindling resource. How can producers and processors of seafood meet the demand and exploit the market opportunity this presents without causing the potential market to implode? Speakers will address this issue, looking at the potential for functional foods from seafoods, the risks and benefits of current consumption trends and what challenges the future might bring.

Dr Andrew Wadge Chief Scientist, FSA, UK

“Reconciling Nutrition Requirements with Sustainability”

Dr Joop Luten European Business Developer, Norwegian Institute of Fisheries and Aquaculture Research, Norway

“Product Innovation and Sustainability “

Mr Doug McLeod Association of Scottish Shellfish Growers, Scotland

“Meeting the Sustainability Challenge through Aquaculture”

%5($.287

0(== 68,7( ,, ² /(9(/

Trends in Sustainable Fishing Technology Improvements in capture technologies place extra demands on the sustainability of fish stocks. Common sense dictates that responsible stock management embraces advances in new technologies, especially those, which contribute to the protection and rejuvenation of fish populations.

Likewise, there is concern for the ecosystem effects of new gears and the economic implications associated with the introduction of new technologies. This session will evaluate current trends and future directions in fishing technology taking into account the impact of the activity on the physical environment and the selective capture and controlled capture of target species.

62

Dr Jake Rice Director of Advice & Assessment, Canadian Dept. Fisheries & Oceans, Canada

“Technology and the Ecosystem Approach to Fisheries”

Dr Steve Kennelly Director, New South Wales Fisheries, Australia

“Reducing By-Catch in the World’s Fisheries”

Dr Dick Ferro Fishing Gear Specialist, FRS Marine Laboratory, Scotland

“The Development of Fishing Gear Technology in the NE Atlantic”

%5($.287

+2*$1 68,7( ² /(9(/

Making the Label Stick – Seafood Standard Certification Over the last five years it has become a pre-requisite for seafood companies, both nationally and internationally, who wish to supply food to processors, multiple retailers and caterers, to have a food quality/safety/sustainability standards certificate against a recognised food standard.

These food standards often surpass legislative requirements and also (where relevant) prescribe structural, welfare, environmental, health and safety and traceability requirements. This session will discuss the emerging trends in Seafood Certification Standards and the emergence of Eco-Label Standards.

Mr Daniel Lee Program Manager UK, Global Aquaculture Alliance, UK

“Certifying Sustainable Aquaculture: The Best Aquaculture Practices Programme”

Mr Timothy Hansen Executive Director, NOAA, USA

“The Great Seafood Quality Innovations in the US that You Have Never Heard About”

Ms Grainne O’Brien Environmental Officer, Bord Iascaigh Mhara, Ireland

“Developing Accredited Aquaculture Eco-Labels and Standards”

Mr Rupert Howes Chief Executive, Marine Stewardship Council, UK

“Promoting Sustainable Seafood: Can Voluntary Approaches to Certification and Eco-Labelling Make a Difference?”

/81&+

+2*$1 68,7( ² /(9(/

(;+,%,7,21 1(7:25.,1* 23325781,7<

0(== 68,7( ² /(9(/

6&+('8/( %5($.287

0(== 68,7( , ² /(9(/

Microbiological and Virological Risks â&#x20AC;&#x201C; The Reality Terrestrial farmers and producers have faced a succession of food scares from a variety of sources that have undermined their efforts to grow and expand markets. Consumer confidence in a product is now intrinsically linked to the perception that the food in question is not only sustainably produced, but also safe to consume. Speakers will address the issues of virological and microbiological threats (norovirus, listeria and Vibrios) to the perception that seafood is safe to eat.

Prof Lone Gram Danish Institute for Fisheries Research, Denmark

â&#x20AC;&#x153;Persistence and Virulence of Listeria monocytogenes in Fish Processingâ&#x20AC;?

Dr Iddya Karunasager Senior Fishery Industry Officer, FAO, Italy

â&#x20AC;&#x153;Hazards Associated with Vibrio SPP in Seafoodâ&#x20AC;?

Dr Peter Benembarek Dept Food Safety & Food Borne Diseases (WHO), Switzerland

â&#x20AC;&#x153;Viruses in Seafood â&#x20AC;&#x201C; Outcome of FAO/WHO Expert Consultationâ&#x20AC;?

Dr David Lees Director, European Reference Laboratory, CEFAS, UK

â&#x20AC;&#x153;Setting Standards for Viruses in Molluscan Shellfishâ&#x20AC;?

%5($.287

0(== 68,7( ,, ² /(9(/

Models for Managing Fisheries Sustainably Fisheries sustainability is dependent on the quality of the biological inputs to the management process and a variety of external factors, which effect the decision making process. Management models may embrace input at a local, national or regional level or be dictated by unilateral or multilateral administrations and processes. Successes and failures stand testament to judgements based on varying levels of foresight and understanding. Through example and discussion, this session will address the dynamic boundary that exists between the success and failure of sustainable fisheries management models.

Dr Michael Sissenwine Visiting Scholar at the Woods Hole Oceanographic Institute, formerly Director of Science and Research, NOAA Fisheries, USA

â&#x20AC;&#x153;A Comparison of Fishery Management Models of the USA and European Unionâ&#x20AC;?

Dr Gabriella Bianchi FAO, Italy

â&#x20AC;&#x153;Healthy Fish from Healthy Fisheries: Considerations on Setting Minimum Standards for Sustainable Fisheriesâ&#x20AC;?

Dr Poul Degnbol Scientific Advisor to the EU Commissionâ&#x20AC;&#x2122;s Directorate of Fisheries & Maritime Affairs, Belgium

â&#x20AC;&#x153;Fisheries Sustainability in a Multi-Nation and Ecosystem Contextâ&#x20AC;?

%5($.287

+2*$ 68,7( ² /(9(/

SEAFOODplus Breaking News SEAFOODplus is an integrated research project supported by the EU under Framework 6. It has more than 70 partners in 16 countries, and is currently engaged in 20-plus research projects. The strategic objective of SEAFOODplus is to reduce health problems and increase wellbeing amongst European consumers by applying the benefits which may be obtained through the consumption of safe seafood products. This breakout session will bring delegates up-to-date on the breaking news emerging from the wide ranging research being undertaken by SEAFOODplus.

Prof Torger Borrasen Senior Research, Danish Institute (SEAFOODplus Co-ordinator), Denmark

â&#x20AC;&#x153;Overview of the SEAFOODplus Programmeâ&#x20AC;?

Mr Bill Dore Head of National Reference Laboratory for Marine Microbiology (SEAFOODplus Team Leader), Irish Marine Institute, Ireland

â&#x20AC;&#x153;Significant Contributions to Improvements in Seafood Safetyâ&#x20AC;?

Dr Mercedes Careche Project Leader within SEAFOODplus, Spain

â&#x20AC;&#x153;New Concepts for Value-Added Functional Seafood. Inclusion of Dietary Fibresâ&#x20AC;?

Dr Begona Perez-Villarreal Project Leader of Validation within SEAFOODplus, Head of Food Technology Dept.AZTI-Tecnalia, Spain

â&#x20AC;&#x153;Validation and Traceability of Seafood â&#x20AC;&#x201C; The Latest Updateâ&#x20AC;?

&2))(( 7($ %5($.

&$1$/ 1$//< 68,7( ² /(9(/

63

6&+('8/( 3/(1$5<

+2*$1 68,7( ² /(9(/

Greening the Logistics Train Dr Mike Dillon Vice Principal, Grimsby Institute, UK

“Green Logistics”

Mr Peter Marshall Chief Executive, IFQC, Ireland

“Can We Make a Green Label Stick?”

Mr. Mike Feeney Director Food & Consumer Products, Enterprise Ireland, Ireland

Closing Address – Day 2

7+856'$< 7+ 6(37(0%(5 3/(1$5<

+2*$1 68,7( ² /(9(/

THE GREAT DEBATE One of the highlights of this year’s Congress will be “The Great Debate”. The Debate primarily questions whether eating seafood is the best way to get those vital Omega-3s into our diet? A line-up of exceptional speakers will expertly explore and question the role of Omega-3s in human nutrition. They will tackle vexed issues such as the benefit of eating fresh seafood versus Omega-3 intake via supplement. They will also ask if current health advisories concerning seafood consumption are causing more harm than good by limiting Omega-3 intake? As each topic is debated and elucidated, delegates will have the opportunity to vote and record their judgements through the use of Digivote technology, which will ensure an exciting, lively and highly interactive event.

64

Ms Miriam O’Callaghan Journalist/TV Presenter (RTE), Ireland

CHAIR FOR DEBATE Ms O’Callaghan is one of Ireland’s best known TV journalists. She regularly hosts the current affairs programme “Prime Time” and chaired the Leader’s Debate before the recent General Election

Prof Pat Wall Chairman, European Food Safety Authority, Ireland

MEMBER DEBATING TEAM Prof Wall, who is both a physician and a veterinary surgeon, is a former CEO of the FSAI and is a well known expert commentator on human health, nutrition and food safety

Prof Michael Crawford Institute of Brain Chemistry and Human Nutrition, London Metropolitan University, UK

MEMBER DEBATING TEAM Prof Crawford is a world renowned scientist and the recipient of many prestigious awards. He is ranked as the father of the research-drive, which isolated Omega-3s as vital for human health and nutrition

Dr Alex Richardson Director, Food & Behavioural Research, Oxford, UK

MEMBER DEBATING TEAM Dr Richardson is a leading scientist in the field of children’s cognitive development.

She is an acknowledged expert of the important influence that Omega-3’s play in the development and behaviour of children and young adults

Ms Paula Mee Consultant Nutritionist, Blueberry Consulting, Ireland

MEMBER DEBATING TEAM Ms Mee is a well known figure in Irish media circles, advising on health and nutrition. She has a particular interest in the role of seafood in the diet for humans of all ages

&2))(( 7($ %5($. %5($.287

&$1$/ 1$//< 68,7( ² /(9(/

0(== 68,7( , ² /(9(/

Innovations in Seafood Safety 1 Just as new products have emerged to meet consumer demand, so too have new developments in the technology and science of monitoring and assuring the safety of seafood. In the area of biotoxins, for example, monitoring technology is progressing rapidly on a number of fronts driving down the cost of monitoring while raising the precision and speed of results. Speakers will look at a variety of technologies and developments that are driving these trends now and into the future.

6&+('8/( Dr Philipp Hess Team Leader, Irish Marine Institute, Ireland

“Recent Developments in Analytical Techniques for the Detection of Marine Biotoxins”

Dr Mike Quilliam Principal Research Officer & Leader of Toxins Certified Reference Materials Programme, National Research Council, Canada

“The Importance of Certified Reference Materials for Marine Biotoxins to Public Health and International Trade in Seafood”

Dr Maike Timm-Heinrich Dept of Seafood Research, Danish Institute for Fisheries Research, Denmark

“Processing Techniques for Reduced Levels of Dioxin or PAH in Fish – 2 Case Studies from Denmark”

%5($.287

0(== 68,7( ,, ² /(9(/

The Potential & Challenges of the Emerging Functional Foods Markets Health and well being are moving from a ‘niche’ issue to a global concern for most consumers. This trend highlights that the long established demand for functional products in Asia has the potential to also become a mainstream market in other countries. The Asian experience and recent developments globally, with a diverse range of marine functional raw material, reveal the opportunities and challenges any company should consider in developing this emerging market.

Dr Nancy Childs Professor of Food Marketing, St Joseph’s University, USA

“Trends in Functional Foods Consumption”

Dr Alex Richardson Director, Food & Behavioural Research, Oxford, UK

“Does Omega-3-Rich Seafood Really Work as a Functional Food”

%5($.287

+2*$1 68,7( ² /(9(/

Mercury Methyl mercury contamination of seafood is an emotive issue, especially in the USA. This session will aim to separate the facts from the fiction and will put the issue in perspective. The real risks associated with mercury and seafood will be examined and discussed by a panel of expert speakers.

Dr Iona Pratt Consultant Toxicologist, Food Safety Authority of Ireland, Ireland

“Mercury: A Food Toxicologist’s Viewpoint”

Prof Sean Strain Professor of Human Nutrition & Co-Director of the Centre for Molecular Bio-sciences, University of Ulster, Ireland

“Risk Benefit of Fish Consumption: The Seychelles Child Development Nutrition Study”

Mr Phil Spiller Special Assistant for Special Projects to the Director of FDA’s Centre for Food Safety & Applied Nutrition, Food and Drug Administration, USA

“Application of Quantitative Risk Assessment Principles to Methylmercury in Commercial Fish”

/81&+

+2*$1 68,7( ² /(9(/

(;+,%,7,21 1(7:25.,1* 23325781,7<

0(== 68,7( ² /(9(/

%5($.287

0(== 68,7( ² /(9(/

Innovations in Seafood Safety 2 The drive to produce quality seafood in sufficient quantities to meet spiralling consumer demand is pressuring producers to look both at methods of production and locations that were previously regarded as risky. Improvements in the efficiency of monitoring technologies that concentrate on inorganic contamination and veterinary residues may allow areas previously regarded as marginal to be exploited and treatments to be used in a more focused way without reducing the benefit experienced by the consumer. Speakers will look at developments in this area and the potential these might have to allow the supply of seafood to be expanded.

Dr Evin McGovern Marine Institute, Ireland

“Environmental Contaminants in Seafood from the North East Atlantic ”

Mr Phil Busby Senior Programme Manager – Seafood, New Zealand Food Safety Authority, New Zealand

“Managing Biotoxins for Access to the EU and US Markets”

Dr David Glenn Kennedy Agri-Food & Biosciences Inst., Veterinary Sciences Division of the AFBI, Northern Ireland

“Nitrofuran Contamination of Imported Seafoods”

65

6&+('8/( %5($.287

0(== 68,7( , ² /(9(/

HACCP – Where to Next?

Widely recognised by most progressive businesses as a sound investment, HACCP has been the major food safety innovation in the last halfcentury. The system has proved both robust and flexible and has been successfully applied in just about every conceivable food production business type, including seafood. However, what has worked before may not always work in future and a number of international speakers will review the past successes of HACCP, discuss its future prospects and consider what changes need to be applied if this success story is to continue.

Dr Spencer Garrett National Oceanographic and Atmospheric Administration, USA

“HACCP in the Rearview Mirror”

Mr Alf Bungay National Manager, Inspection Systems in HACCP, Canadian Food Inspection Agency, Canada

“HACCP and Fish Inspection in Canada – 15 Years Later: What Have We Learnt and Where Next? “

Mr Waraporn Prompoj Fisheries Foreign Affairs, Department of Fisheries, Thailand

“HACCP – Far Eastern Perspective”

Mr Carlos Lima Dos Santos Senior Consultant, National Industry Confederation Project, Rio de Janero, Brazil

“A View of HACCP from South America”

%5($.287

+2*$1 68,7( ² /(9(/

Maintaining the Seafood Chain of Custody Food Standards Agencies state that food fraud is big business. The UK Food Standards Agency believes that around 10 per cent of the UK weekly shopping may be counterfeit. From printing misleading labels to product substitution to modifying the food itself, there are many ways for unscrupulous suppliers to dupe consumers. This session will look at the latest technology advances and practicality of Seafood Product Integrity Management, Testing and RFID Tracking and Tracing Technology to ensure a Chain of Custody within the Seafood Supply Line.

66

Mr Roy Palmer Chair, Australian Fish Names Committee, Australia

“Misleading, Mislabelling and Misunderstood – The Role of the Australian Fish Names Standard”

Mr Lourens Erasmus Managing Director, Trace Assured Supply Chain Platform, South Africa

“Implementing Traceability in a Food Processing Company”

Mr Mark Boulter Quality Manager, Sydney Fish Market, Australia

“The Development and Application of a Quality Index System for Variety of Australian Seafood Species”

&2))(( 7($ %5($.

3/(1$5<

&$1$/ 1$//< 68,7( ² /(9(/

+2*$1 68,7( ² /(9(/

Capturing the Progress Mr Donal Maguire Congress Moderator WSC 07, Bord Iascaigh Mhara, Ireland

“Pulling Together the Threads of Progress Made at the World Seafood Congress 2007”

John Browne TD Minister of State at the Department Agriculture, Fisheries and Food, Ireland

Closing Ceremony of the World Seafood Congress 2007

(1' 2) &21*5(66

63($.(56 'U *DEULHOOD %LDQFKL

)$2 ,WDO\

Biography Dr Gabriella Bianchi, a Norwegian national, is a fishery resources officer at the Fisheries Management and Conservation Service (FIMF) of FAO, which she joined in 2003. Here she has been working primarily on planning, promoting, implementing and providing technical support in addressing ecosystem approaches to marine fisheries management.

She graduated in Biology and obtained a Masters Degree from the University of Rome in 1980. In 1992 she obtained a PhD at the Institute of Fisheries and Marine Biology, University of Bergen (Norway). Since 2002 she has also been adjunct professor at the University of Bergen, where she has taught courses in fisheries management.

Dr Bianchi worked as associate professional officer at FAO in the early 1980s and as scientist and senior scientist at the Institute of Marine Research (IMR, Norway) thereafter. In later years, she has headed the Department of Development Cooperation in Fisheries Research and Management (IMR), including the Nansen Programme. Her work experience and areas of interest include: distribution and ecology of tropical and subtropical species; community dynamics in response to fishing and development of ecosystem indicators for fisheries management.

She also has extensive experience with biomass estimation and resources mapping in tropical and subtropical areas, through the use of research vessels. Throughout her professional career, development cooperation and capacity building in developing countries have been major components of her work.

Presentation: Healthy Fish from Healthy Fisheries: Considerations on Setting Minimum Standards for Sustainable Fisheries.

Abstract Unsustainable use of fishery resources and aquatic ecosystems has long raised concern amongst users, conservation groups and more recently within society at large. The conditions leading to unsustainable use are well recognised and include the often free and open nature of fisheries, the short-term political or financial gain often being prioritised as compared to long-term conservation goals; poor decision-making processes; poorly participatory nature of most systems; lack of transparency and accountability; weak enforcement (at national and regional levels) and scientific uncertainty.

In response to these concerns, FAO has developed international instruments such as the Code of Conduct for Responsible Fisheries and guidelines for its implementation such as those for the ecosystem approach to fisheries. These provide guidance on how to translate sustainability goals into practical fisheries management. Nevertheless, given the complexity of fishery systems and the major challenges they pose, moving towards sustainable use will also require that users, consumers and society at large share a common vision of a desirable ecosystem state and that all contribute to its achievement. Trade of fishery products constitutes an important link between society at large (consumers) and fisheries. Quality of fishery products could be assessed, not only in relation to food safety, but also in relation to sustainable (â&#x20AC;&#x2DC;healthyâ&#x20AC;&#x2122;) resource use, following minimum criteria and standards consistent with the principles of the Code of Conduct for Responsible Fisheries, for example.

This presentation will discuss some of the criteria that could be used in the evaluation of fisheries â&#x20AC;&#x2DC;healthâ&#x20AC;&#x2122; to complement existing ecolabelling initiatives, and the challenges in making these criteria widely applicable, including in data-poor fisheries. This type of initiative may be a powerful incentive for sustainable fisheries management practices, in a similar way as systems for food safety and quality assurance (e.g. HACCP) have been successfully established worldwide.

5RJHU %LQJ

3URWHLQ 3XUFKDVLQJ 86$

Biography Roger Bing is Vice President of Protein Purchasing for Darden Restaurants. He is responsible for the worldwide procurement of goods and their distribution to more than 1,400 restaurants in the United States and Canada.

Bing has helped bring together the suppliers and buyers who provide all the protein for the companyâ&#x20AC;&#x2122;s four unique brands: Red Lobster, Olive Garden, Bahama Breeze and Seasons 52. He joined Darden in 1998 and has helped develop innovative fresh-fish sourcing systems and cost-saving inventory controls.

Bing received a degree in Animal Science & Natural Science from the University of Wisconsin, Madison. He has held leadership positions with significant industry organisations including the National Fishery Institute, the Global Aquaculture Alliance and the International Groundfish Forum.

Bing, his wife Melissa and their children, Jacquie and Erik, live in Orlando, Fla.

3URI 7RUJHU %ÂĄUUHVHQ

'DQLVK ,QVWLWXWH IRU )LVKHULHV 5HVHDUFK 'HQPDUN

Biography Prof Torger Børresen received a PhD in biotechnology from the Norwegian Institute of Technology in 1976. He has held various research positions in USA, Norway and Denmark concerning food biochemistry and seafood technology. He has a longstanding experience as manager of research at all levels, counting project leadership, management of project groups and a research centre, department management and top administrative management at institute level. He is the current Research Director of the Department of Seafood Research at the Danish Institute for Fisheries Research and Professor HC at the Technical University of Denmark. Torger Børresen has served on more than 50 advisory groups for research and development within the food technology area nationally and internationally. The international advisory activities comprise e.g. service for the Directorate General for Research and Directorate General for Fisheries within the EC, and consultancy services for the FAO. Another focus has been the advancement of research collaboration across the Atlantic for which he has received the Earl P. McFee award. He has a long experience in collaborating with industry and industry associations, and has an extended network within both academia and among decision-makers nationally and internationally. He is coordinator of the EU supported research project SEAFOODplus, which is an Integrated Project with a total budget of ½26 million involving about 200 researchers in 17 countries. Further information is available at www.seafoodplus.org.

Presentation: Overview of the SEAFOODplus Programme.

67

63($.(56 Abstract SEAFOODplus is an integrated research project supported by the European Union under its Sixth Framework Programme. It has 68 partners in 17 countries. The research is organised in six main research areas containing a total of 20 projects, and more than 200 researchers are involved.

Further to this are six activities targeting Industry, Training and Dissemination (ITD). The strategic objective of SEAFOODplus is to reduce health problems and to increase well-being among European consumers by applying the benefits obtained through consumption of health promoting and safe seafood products of high eating quality. The project has been running for more than three years, and the results are very encouraging and point at new priorities for the next framework programme. The breaking news within three selected areas will be presented after this introductory overview.

Further news to be filled in briefly here includes the following. Convincing results have been obtained showing how seafood in a weight reducing diet will lead to higher weight loss than in the control diet. Within the nutrition research pillar it has been further seen how fatty acids in seafood reduce postnatal depression. A better understanding of how consumers perceive seafood has been obtained, making it possible to implement new strategies for increasing consumption for the population groups needing it most. In future more fish will be produced in aquaculture. Interesting results have been obtained in the special pillar within SEAFOODplus concentrating on how safe, nutritious seafood with high eating quality can be produced in sustainable aquaculture. A breakthrough has been obtained in using farmed fish as a carrier for selenium in diets for humans. Further, interesting results have shown how consumers react to cod having been farmed under environmental conditions taking into account animal welfare aspects. Further information can be found at www.seafoodplus.org.

0U 0DUN %RXOWHU

4XDOLW\ 0DQDJHU 6\GQH\ )LVK 0DUNHW $XVWUDOLD

Biography Mark Boulter is the Quality, Safety and Environmental Manager at Sydney Fish Market, Australia. His role is to manage the integrated quality management system for the company. This includes maintaining the companyâ&#x20AC;&#x2122;s accreditation to ISO 9001, HACCP and the AS 4801 OH&S standard and developing the framework for accreditation to the ISO 14001 environmental standard. A key work area for the QA team is the inspection of seafood prior to sale through the companyâ&#x20AC;&#x2122;s auction market.

Markâ&#x20AC;&#x2122;s previous role before moving to Australia was as a Senior Fish Technologist at the Sea Fish Industry Authority in the UK. He has a degree in Fisheries Science from Plymouth University and worked on many small fishing boats in SW England in his earlier years.

Presentation: The Development and Application of a Quality Index System for a Variety of Australian Seafood Species.

68

Abstract Sydney Fish Market is leading a project team that has developed Quality Indices (QIs) for a number of Australian species. This project team has developed an Australian Quality Index Manual and a supporting QI training course framework. This presentation will describe the current outputs of this project and the future targets. The presentation will also discuss some of the difficulties encountered along the way. It will also provide some practical demonstrations of how this QI tool is being used by Sydney Fish Market when undertaking new product development initiatives and how it can help to provide improved product specification capability.

0U %UHWW .RRQVH

8 6 )RRG DQG 'UXJ $GPLQLVWUDWLRQ 86$

Biography Brett Koonse is an aquaculture specialist in the Office of Food Safety, Center for Food Safety and Applied Nutrition (CFSAN), U.S. Food and Drug Administration (FDA). He has worked in the area of seafood as a fisherman, biologist, regulator and researcher for almost 30 years, including the past 17 with the US FDA. In the last five years, he has visited hundreds of various aquaculture farms to interview farmers and to conduct aquaculture research in more than 16 different countries.

Presentation: Food Safety: Down on the Farm.

Abstract Over 200 million people rely on seafood as their primary source of income and one in five as their principal source of protein. Unfortunately, most of the worldâ&#x20AC;&#x2122;s wild fish species are fully exploited or depleted and may in fact disappear by 2048 if over fishing continues at the current rate.

Conversely, aquaculture is growing 10% a year and is the fastest growing sector of the world food economy. Aquaculture can meet the demand for seafood that â&#x20AC;&#x2DC;hunting and gatheringâ&#x20AC;&#x2122; fish cannot, but food safety concerns must be addressed and become an integral part of aquaculture.

Many of the real and perceived problems with aquaculture products are about their safety. The USA and other countries have found PCBs in salmon; chloramphenicol, nitrofurans, and salmonella in shrimp; malachite green in catfish and eel, and fluoroquinolones in tilapia. These hazards originate at the farm and may remain in the product through processing.

Food safety programmes exist for all food processors (e.g. HACCP). The poultry, beef, and pork industries and regulators recognised the farm is the primary source of contamination and developed food safety systems. No worldwide systems exist for aquaculture farmers. Consequently, millions of dollars are spent trying to assure buyers, regulators, and consumers that aquaculture products are free of chemicals, unapproved drug residues, and pathogens.

This talk will address the growth, safety concerns, current attempts to control these concerns, and how the aquaculture industry, NGOs, academia, and governments should work together to address the real and perceived concerns with aquaculture at the farm level to make aquaculture products safe, wholesome and a legitimate alternative to dwindling wild fisheriesâ&#x20AC;Ś now and in the future.

0U $OIUHG %XQJD\

&DQDGLDQ )LVK ,QVSHFWLRQ $JHQF\ &DQDGD

Biography Mr Bungay holds a B.Sc from Memorial University of Newfoundland and a M.Sc. in food science from the University of Manitoba. Mr Bungay has worked in the field of fish inspection for over 23 years, starting his career in Newfoundland in a fish inspection laboratory and is currently the National Manager, Inspection Systems and HACCP which includes responsibilities for the maintenance of the Quality Management Program (QMP) for the Canadian fish processing industry and the Canadian fish import program.

63($.(56 Mr Bungay has had extensive experience in the development, application and implementation of inspection and HACCP systems. As the Area QMP coordinator in Western Newfoundland, he was involved in the QMP implementation for the Canadian fish processing industry which became the worldâ&#x20AC;&#x2122;s first mandatory HACCP based system in 1992. Mr Bungay became further involved in HACCP by working on a taskforce to re-engineer the QMP in 1996 to strengthen the programme and to meet changing market requirements. The QMP is a requirement for the export of over $4.2 billion worth of fish products per year and has been successfully implemented in the 1000 registered Canadian fish processing establishments.

Presentation: HACCP and Fish Inspection in Canada â&#x20AC;&#x201C; 15 Years Later: What have we learnt and Where Next?

Abstract The Quality Management Program (QMP) is the Canadian Food Inspection Agency (CFIA) strategy for the implementation of HACCP for the seafood processing industry in Canada. The QMP was originally implemented in 1992 and was the worldâ&#x20AC;&#x2122;s first regulatory HACCP food safety control system. In 1996 the programme was reengineered to respond to changing market demands and the international interpretation of the HACCP principles. After 15 years of experience in the application of the HACCP principles, the Canadian seafood processing industry has realised many benefits including the enhanced control of the safety and quality of their products and market access. The CFIA, who has the responsibility to verify the effectiveness of the industry HACCP systems, regularly tracks and monitors the results of these verification activities. The verification data shows that the industry in general is maintaining a high degree of control but there are significant challenges remaining in the application of the HACCP principles.

-DPHV %XUNH Biography James Burke has over 20 years with Superquinn holding many roles such as store manager, business development manager, group purchasing manager and trading manager. James is now a food consultant specializing in strategy and business planning for small and large food companies. James has an MBA in retailing and wholesaling from Stirling University.

0V 0DULH %XUNH

716 :RUOGSDQHO ,UHODQG ,UHODQG

Biography Marie has worked in the information business for over 10 years and in particular on consumer panel data. Before being promoted to Managing Director in 2003, Marie was involved with practically all multi-national accounts, providing an insightful approach to interpreting data. Marie is a graduate of the Marketing Institute of Ireland.

TNS Worldpanel is Irelandâ&#x20AC;&#x2122;s leading continuous consumer panel, providing domestic purchasing information on all main grocery markets and offering a broad mix of tracking, diagnostic and analytical services to the marketplace in Ireland.

The panel comprises a sample of 2000 households across the island of Ireland (1,350 Republic, 650 North) which is demographically and regionally balanced to offer a representative picture of the Irish marketplace. The panel households scan their grocery purchases using sophisticated in-home barcode scanning technology.

Presentation: The Retail Sector and the Changing Dynamics of World Seafood Markets.

Abstract The presentation will be split into three parts: 1.

Who is Todayâ&#x20AC;&#x2122;s Consumer?

2.

What is the Retail Landscape?

3.

How has the Seafood Market Changed?

The presentation will be based on consumer panel trends from Ireland and where possible other world-wide trends.

Section 1 â&#x20AC;&#x201C; Who is Todayâ&#x20AC;&#x2122;s Consumer?

This section will cover some macro trends in the market place such as: X

Changes in the household population (in Ireland the demise of the larger HH and the increase of the small 1-2 size HH).

X

Some topline general trends such as food and drink as a % of spend within total HH expenditure, disposal income.

X

Changing eating patterns â&#x20AC;&#x201C; cash rich time poor HH and changes in food consumption (this will be based on UK data).

X

The shift to healthier eating and general food trends â&#x20AC;&#x201C; from frozen to chilled, key categories in growth or decline within the total grocery market.

Section 2 â&#x20AC;&#x201C; What is the Retail Landscape?

Importance of each channel â&#x20AC;&#x201C; multiples, fish mongers, and others and how this has changed over time â&#x20AC;&#x201C; comparing Ireland with the rest of the world.

X

The growth of PL and which retailer is driving the growth.

X

How the discounters have impacted on the fish market.

X

How the individual retailers are performing and the key differences by retailer.

Section 3 â&#x20AC;&#x201C; How has the Seafood Market Changed?

X

Market trends in terms of size.

X

Key changes by sector â&#x20AC;&#x201C; fresh vs. frozen.

X

The drivers of growth â&#x20AC;&#x201C; focusing on the key consumer measures i.e. is it penetration, weight of purchase or price inflation?

69

63($.(56 X

Species â&#x20AC;&#x201C; who is growing/losing share of the market.

X

Consumer â&#x20AC;&#x201C; who is purchasing the market and what challenges that presents.

X

Pricing â&#x20AC;&#x201C; how has this changed over time and the differences between UK and Ireland.

The presentation will be based on data from Ireland and the UK and will outline key differences by region. Where possible I will try to include some international trends. The data will be based on household purchasing panel and the UK consumer data will be taken from the usage panel.

0U 3KLO %XVE\

1HZ =HDODQG )RRG 6DIHW\ $XWKRULW\ 1HZ =HDODQG

Biography Phil has been responsible for all public health aspects of the New Zealand Shellfish Quality Assurance Programme since 1989. Prior to that he was a Public Health Inspector in the New Zealand (NZ) Department of Health.

In 1992 after extensive discussion with the shellfish industry, Phil wrote the first New Zealand Shellfish Standard and in 2006 put in place new shellfish safety standards, including marine biotoxin management to take the New Zealand Shellfish Programme through the years ahead and provide access to markets throughout the world.

Phil weathered the 1993 marine biotoxin event when New Zealand moved from allegedly having no marine biotoxins to detecting ASP, DSP, NSP and PSP toxins within three months. He has also weathered norovirus incidents, international shellfish recalls and, as he says, all the downsides of being in charge of a public health based food safety programme.

Phil was the key person responsible for the requirement in 1996 that the Cawthron Institute receive NZS/ISI/IEC 17025 accreditation prior to phytoplankton being accepted as part of the NZ Marine Biotoxin Management Programme. He is also the key person responsible for the validation and approval of LCMS methods for the ASP and DSP groups of marine biotoxins in 2001; in 2003 he was responsible for putting in place mandatory hydrolysis of all DSP samples and in 2004 approved a LC-MS Screen Test Method for Brevetoxins. Each of these was an international trend setting decision and showed the resolve of Phil and â&#x20AC;&#x2DC;NZ shellfishâ&#x20AC;&#x2122; to provide novel outcome-based solutions while retaining an equivalent or improved level of public health protection.

He has been Chair of the NZ Marine Biotoxin Technical Committee and Chair of the biannual NZ Marine Biotoxin Science Workshops since 1993.

Since 1989 he has represented New Zealand at the USA Interstate Shellfish Sanitation Conference.

70

In March 2004, Phil chaired the Joint FAO/IOC/WHO Expert Workshop in Dublin on Biotoxins in Molluscan Bivalves and went on later that year to Chair the Joint FAO/IOC/WHO ad hoc Expert Consultation on Biotoxins in Molluscan Bivalves in Oslo. His role in this work was facilitated through his position as Vice Chair of the UNESCO Intergovernmental Oceanographic Commission Panel on Harmful Algae Blooms and Chair of the Panel Task Team on Biotoxin Monitoring and Management and he has been re-elected to both these positions this year.

Presentation: Managing Biotoxins for Access to the EU and US Markets.

Abstract Unlike the microbiological part of shellfish safety, there is no coordination between the EU and USFDA on marine biotoxin management. This places pressure of the CODEX Fish and Fish Products Committee (CCFFP) to provide standards and a Code of Practice which facilitates access to both markets. In order to ensure international best practice was followed, CCFFP asked the Food and Agricultural Organisation (FAO) and the World Health Organisation (WHO) for advice on toxicology, methods of analysis and monitoring and management. WHO and FAO combined with the UNESCO Intergovernmental Oceanographic Commission Panel on Harmful Algae Bloom (UNESCO-IOC-IPHAB) and convened a Joint FAO/IOC/WHO ad hoc Expert Consultation on Biotoxins in Molluscan Bivalves in Oslo in 2004.

In the meantime, between 2001 and 2004, New Zealand approved a LC-MS method for the wider DSP group of toxins (2001), a LC-MS Screen method for brevetoxins (2004) and made it mandatory (2003) to hydrolyse sample extracts prior to DSP analysis â&#x20AC;&#x201C; each of these being a new approach to managing biotoxins and providing topics for discussion at the Expert Consultation.

In 2006 the New Zealand Food Safety Authority put in place new shellfish safety standards that include many of the recommendations of the Expert Consultation and provide access into the EC and US markets â&#x20AC;&#x201C; apart from the EC requirement imposed on New Zealand in 2005 that we must test for lipophilic toxins by mouse bioassay, despite its failure to adequately detect the toxins and despite other compounds in shellfish that were not regulated toxins, killing the mice and causing the shellfish industry unnecessary closures and destruction of product.

The presentation will address the paths we took in New Zealand during these processes.

'U 0HUFHGHV &DUHFKH

6SDQLVK &RXQFLO RI 5HVHDUFK &6,& 6SDLQ

Biography Dr Mercedes Careche, PhD, is affiliated to the Instituto del FrĂ­o, a Food Science Institute that belongs to the Spanish Council of Research (CSIC), Spain. For many years she has concentrated on the study of different aspects of the quality of fish and fish products. Her work has also dealt with the study of the structural and functional changes of fish proteins, both in intact muscle and restructured products, and their interactions with other food components, and has worked closely with the industry in Spain. She has been a project leader for several research projects, including projects supported by the EU. Currently she is acting as project leader of CONSUMERPRODUCTS within SEAFOODplus, aimed at the development of consumer-oriented functional seafood. She is member of the Innovation Training and Demonstration team within SEAFOODplus. She has served as an evaluator for research boards, and has served as a member of several academic examination boards.

Presentation: New concepts for value added functional seafood. Inclusion of dietary fibres.

Abstract Despite the high demand of functional food products, the functional seafood production is actually limited as compared to other foods; on the other hand, the consumption of convenience foods is increasing. Both aspects can be seen as an opportunity for the seafood industry looking for new market niches. In this sense, the consumption of dietary fibre in European countries should increase, according to different scientific

63($.(56 and public health organisations, to at least 50%. Restructured seafood products, in which the fish muscle is broken into pieces and reshaped to confer a given image, texture, colour or appearance can be developed in order to make functional seafood products, for example, enriched in dietary fibres. But the technological developments have to be translated into attractive products for the consumers. Thus, consumer studies are very important in the design of these products in terms of e.g. concept (fibre-enriched seafood, convenience), use occasion (snack, main course), or sensory characteristics.

The objective in one of the projects within SEAFOODplus is to develop innovative functional seafood products containing health-promoting compounds, including dietary fibres, in a consumer-oriented approach. Fibres are extracted from various plant materials, and introduced into different seafood matrices. In addition to their health benefits, some of the fibres can confer the matrix certain technological characteristics related to water holding, and if the fibres are antioxidant, they can, in addition, prolong the stability of the lipids present in the fish muscle.

The development of these innovative tailor-made seafood products will be addressed, with an outline of the technological characteristics, the interactions occurring among the components in some selected formulations, and some highlights of the consumer test that has been performed in collaboration among two projects of SEAFOODplus and an industrial partner.

0V (OL]DEHWK &DUJHU

2OVRQ =DOWPDQ $VVRFLDWHV 86$

Biography Elizabeth is a senior project manager at Olson Zaltman Associates; she came to the company after completing her Masterâ&#x20AC;&#x2122;s Degree work at the University of Chicago. Bringing a background in international relations and political history, Elizabeth has special interest in projects related to non-profit and political groups. She has managed numerous projects in the U.S., Europe, and Asia on a wide variety of topics ranging from consumer goods to health care policy. Prior to coming to OZA, Elizabeth received several grants and internships that allowed her to research and write on such topics as economic policy and human rights law in Latin America, mass consumption in early twentieth century Chicago, and Irish-American food-ways.

Presentation: Framing Risk Versus Reward Dilemmas.

Abstract In recent years, the seafood industry has faced challenges in communicating the benefits of eating seafood while at the same time acknowledging some health risks to specific populations. Olson Zaltman Associates, a market research consultancy growing out of Harvardâ&#x20AC;&#x2122;s Mind of the Market Laboratory, will provide a brief review of the current psychological understanding of contingent decision behaviour in risk versus reward scenarios. Every communication a consumer encounters is understood through the lens of a pre-existing frame that is activated from memory by the communication. A frame is a viewpoint, a mental model or a network of feelings, beliefs, and associations about the topic. We will illustrate how frames influence consumersâ&#x20AC;&#x2122; interpretations of risk and benefit. Case studies are used from the pharmaceutical industry, the U.S. Food and Drug Administration, and a global producer of disposable personal care products. Each company grappled with problems of effectively communicating the risks and rewards presented by their products and services. By carefully examining the metaphoric language that consumers employed in discussing these topics, Olson Zaltman Associates uncovered the underlying â&#x20AC;&#x2DC;mental modelsâ&#x20AC;&#x2122; that shaped consumersâ&#x20AC;&#x2122; thinking about the respective issues. We will describe how each industry re-framed their discussion of topics that inherently contain some risk so that they resonate with the positive aspects of consumer thinking, while attempting to avoid triggering the risk frames that lead to feelings of fear and uncertainty. We will also draw upon current academic work on political and linguistic framing. These insights will provide a platform for considering how the seafood industry might begin to re-frame the discussion about health benefits and potential hazards of seafood consumption.

'U 1DQF\ &KLOG Biography Dr Nancy Childs teaching focus is international marketing, Japanese comparative marketing, and competitive analysis. She has over 100 publications, proceedings and book chapters to her credit and her research areas include product positioning strategies, health claim marketing, consumer characteristics, and market value impact of label regulation. She is the recipient of the Saint Josephâ&#x20AC;&#x2122;s 1997 Extraordinary Achievement in Research award. Prior to her academic appointment in 1991, Nancy worked for 15 years in the food industry, including positions at General Mills, Quaker Oats and Campbell Soup Company in new product marketing and business development.

-RKQ &RQQHOO\ Biography John Connelly is President of the National Fisheries Institute, Americaâ&#x20AC;&#x2122;s leading trade association advocating for the fish and seafood community and represents the fish and seafood commerce chain from â&#x20AC;&#x2DC;water to tableâ&#x20AC;&#x2122;. NFI lobbies Congress and regulatory agencies, serves as the seafood communityâ&#x20AC;&#x2122;s spokesperson with the media, and provides technical advice to its members. He served as Chairman of International Coalition of Fisheries Associations and helped to establish the International Coalition of Aquaculture Associations. Connelly was recently named a Board Trustee of the Marine Stewardship Council.

Presentation: Communicating the Benefits of Eating Seafood â&#x20AC;&#x201C; Whose Responsibility?

Abstract Repeated studies highlight the importance of eating seafood to healthy diet. It is recognised that the populations living the longest correlate to populations with high seafood consumption. Yet, media reports bombard the public with news about the dangers of fish. PCBs in salmon; mercury in swordfish, antibiotics in farmed fish. How confused is the average consumer as they step toward to the fish counter? Or is the advice from some activists groups causing the consumer to walk on to the meat counter? What are the potential public health impacts of these choices? Whose responsibility is to more accurately communicate the benefits of seafood, while placing any small risks in the proper context?

This session will review research â&#x20AC;&#x201C; not from the health science perspective â&#x20AC;&#x201C; but from the softer science of consumer perceptions.

71

63($.(56 3URI 0LNH 'LOORQ Biography Prof Mike Dillon has over 20 years experience within the food industry. He has written numerous publications and several books which have been delivered nationally and internationally. He has been involved in delivering consultancy to UK organisations and has provided support for several African and Pakistan fisheries departments through the United Nations Industrial Development Organisation and the European Union.

He was the director of the Humber Institute of Food & Fisheries for two years where he was involved with the development of special projects including the successful Humber Food Centre of Vocational Excellence (CoVE). Under his leadership the institute has developed foundation degrees which include Food Manufacturing Management, World Class Manufacturing and Logistics. The institute has successfully delivered training to SMEs through several special projects with the focus on providing support to the food industry. He is currently the Vice Principal, Research and Enterprise at The Grimsby Institute, where he is responsible for the Enterprise and International areas.

0U %LOO 'RUH

0DULQH ,QVWLWXWH ,UHODQG

Biography Bill Dore joined the Marine Institute in 2004 where he is the team leader heading up the activities of National Reference Laboratory (NRL) for monitoring the microbiological and virological contamination of shellfish for Ireland. He has over 20 years microbiology experience with 15 years specialising in the public health problems associated with bivalve shellfish consumption. In addition to a wide range of statutory and advisory duties he has a wide experience of managing research projects. He has an extensive publication record in the area of microbial contaminants of bivalve shellfish. Currently he the co-ordinator of the seafood safety activities in the EU integrated research project SEAFOODplus.

Presentation: Significant Contributions to Improvements in Seafood Safety.

Abstract Seafood is generally recognised as representing a nutritious and healthy food. Despite this, large food poisoning outbreaks associated with seafood consumption have been recorded. Among the most clearly identified risks to consumers are human enteric viruses found in sewage contaminated bivalve molluscs, pathogenic bacteria (e.g. Vibrio species) and the formation of biogenic amines (histamine poisoning) in certain fishery products.

72

The EU integrated project SEAFOODplus is progressing research that addresses each of these areas of concern. The project is making significant ground-breaking contributions to seafood safety for the European consumer. In the area of sewage contamination of bivalve shellfish, the project has developed reliable and robust quantitative procedures for the detection for the two most significant viruses representing a health risk to consumers, namely norovirus and hepatitis A virus. These procedures have been further applied to identify conditions leading to virus contamination in shellfisheries and offer, for the first time, the prospect of developing risk management procedures specifically aimed at reducing the virus risk associated with bivalve shellfish consumption. Researchers in SEAFOODplus are also developing procedures to detect Vibrio bacteria in seafood.

Significantly the procedures developed are able to distinguish between toxin and non-toxin producing Vibrios spp and have been developed specifically for use in the European setting. Ultimately these procedures will be developed to an ISO standard method. Finally, groundbreaking research identifying a new species of bacteria capable of growing at low temperatures has provided new insight into the production of biogenic amines and control of this risk. This finding challenges the effectiveness of current control measures and points the way forward in reducing the risk for consumers. This presentation highlights the significant contributions to seafood safety made by researchers in the SEAFOODplus project and further identifies the latest progress and future directions of the project.

3RXO 'HJQERO

(XURSHDQ &RPPLVVLRQ %HOJLXP

Presentation: Fisheries sustainability in a multi-nation and ecosystem context.

Abstract The objectives for fisheries management in most countries and international management bodies is a combination of economic profitability; social equity and well-being and healthy marine ecosystems. This is also the case for the Common Fisheries Policy of the European Union.

In the short-term, success of one dimension may be achieved on the basis of failure on one or both of the others. In the long-term however, the task is to demonstrate that the three are interdependent, and to ensure that objectives relating to the three dimensions are achieved in tandem. In this presentation, examples from the European, national and local level are used to demonstrate how very different mechanisms for management models, decision-making and implementation are required, depending on the scale of the fisheries and the local ecosystem.

3HWHU . %HQ (PEDUHN Biography Peter K Ben Embarek has a MSc degree in Food Science and Technology and a PhD in Food Safety from the Royal Agricultural and Veterinary University of Copenhagen, Denmark. After several years of research focused on microbiological safety aspects of fishery products, he joined The Food and Agriculture Organization of the United Nations (FAO) at the regional Office for Asia and the Pacific in Bangkok in 1995 where he coordinated research and development activities and provided technical advice on safety and quality aspects of fishery products.

In 1997, he joined the Fisheries Department of FAO HQ in Rome where he covered food safety aspects of the work of the Department. In 2001, he joined the World Health Organization (WHO) at its HQ in Geneva where he is responsible for the microbiological aspects of food safety matters in the work of the Organization.

In recent years he has covered food safety issues as part of the WHO assessment and response efforts to new emerging public health issues such as SARS and Avian influenza. He contributed to the development of the FAO/WHO guidelines on strengthening national food control systems.

Since 2002, he has participated in WHO missions to several countries including PR of China, Thailand and Indonesia to develop national food safety strategies and action plans. Since 1999, he has been associated with the development of work on microbiological risk assessment, risk management and risk analysis in FAO and WHO and in presenting outcomes of these risks assessments.

63($.(56 In recent years he has contributed to WHO guidelines for ship sanitation and for hygiene and sanitation in aviation as well as collaborating with the airline catering industry on food safety guidelines for that industry. He is currently working on the WHO strategy for risk reduction to prevent human exposure to avian influenza and participate in the Organizationâ&#x20AC;&#x2122;s response to the avian influenza outbreaks.

Since the start of the current outbreak of avian influenza, he has participated in several missions to assess or respond to avian influenza outbreaks in countries in Asia and in Europe.

Abstract In recent years viruses have been increasingly recognized as important causes of food borne disease. Implicated foods tend to be those that are minimally processed such as bivalve molluscs and fresh produce. These are typically contaminated with viruses in the primary production environment. In addition, many of the documented outbreaks of food borne viral illness have been linked to contamination of prepared ready-to-eat food by an infected food handler.

While in many countries viruses are now considered to be an extremely common cause of food borne illness, they are rarely diagnosed as the analytical and diagnostic tools for such viruses are not widely available. However, much progress has been made in recent years in terms of the methodology available for detection and identification of viruses in both food and clinical samples. Such developments should contribute in improving the assessment of the actual burden of food borne disease linked to viruses as well as improving strategies for the prevention and control of viruses in foods and the associated risk. Noroviruses and hepatitis A are the most common causes of food borne viral gastroenteritis and hepatitis worldwide and based on our current knowledge, the virus-food commodity combinations of highest priority for risk managers are noroviruses and hepatitis A in shellfish, fresh produce and prepared foods.

In order to gain better insight in this subject and facilitate the risk managing process, FAO and WHO convened an expert meeting in May 2007 in Bilthoven, The Netherlands to review the current state of knowledge on viruses in foods and their public health and trade impact. The objective was to provide advice and guidance on the virus: commodity combinations of particular concern, the issues that need to be addressed by risk managers and the options available to them as well as the identification of additional scientific information needed to provide risk based advice on managing the risks associated with viruses in foods. Viruses require special attention because they behave differently from bacteria, and because currently used control measures are not effective in controlling virus contamination.

The conclusions and recommendations of this meeting will provide the scientific advice needed by the Codex Alimentarius Commission (the international food standard setting organization) to develop risk management options at the international level. The presentation will be based on the conclusions and recommendations of this meeting to give an overview of viruses in seafood and current thinking on managing the public health risks associated with these viruses.

0U /RXUHQV (UDVPXV

7UDFH$VVXUHG /LPLWHG 6RXWK $IULFD

Biography Lourens has worked in the IT industry for more than 20 years. During this time he has been involved with a number of software products in the roles of architect and developer. These products include traceability, payroll, human resources and banking.

Lourens is currently a director of TraceAssured Limited and a director of Business Benefit Solutions. Prior to this Lourens was Chairman of Solit ARMS (Pty) Ltd, Director of CRS (Pty) Ltd and Senior Manager: Special Projects at Allied Information Services.

Presentation: Implementing traceability in a food processing company.

'U 'LFN )HUUR

)LVKHULHV 5HVHDUFK 6HUYLFHV 8.

Biography Dr Ferro joined FRS Marine Laboratory in 1969 as a gear technologist with an engineering background and has conducted research on all types of fishing gears, but in particular trawls and seines. He has studied the engineering performance and size selectivity of fishing gears, and in the 1980s undertook research on computer and physical modelling of trawls for which he was awarded his Doctorate by Tokyo University of Fisheries in 1996.

He spent 18 years (1987-2005) as leader of the Fishing Technology Group in FRS, developing and directing a research programme to advance understanding of the process of fish capture. Dr Ferro was invited to be Buckland Professor for 2002, giving lectures on â&#x20AC;&#x2DC;Fish conservation and the design of fishing gearâ&#x20AC;&#x2122;. He is currently involved in setting up a scheme on behalf of the Scottish Executive to promote closer collaboration between the fishing industry and fisheries science in Scotland.

Dr Ferro advises the UK and Scottish Government on fishing technology issues and on legislation on technical conservation measures relating to fishing gear design. He has a wide experience of the UK commercial fishing industry, both at sea and as a representative at industry/Government meetings. He has initiated industry liaison groups associated with gear technology research projects.

Dr Ferro has attended expert meetings of European Commission groups and committees (STECF) and has been involved in EU and EU/Norway fisheries negotiations on technical issues. He has participated in many EU-funded international research projects since 1990. He has been an active member of the ICES Fishing Technology Committee and of the Fishing Technology and Fish Behaviour Working Group (WGFTFB) for many years and has published a range of scientific papers.

Presentation: The Development of Fishing Gear Technology in the NE Atlantic.

0U -LP )O\QQ Biography Jim Flynn (BSc, MBA) is a coaching psychologist specialising in neuro linguistic programming and other applied techniques. Over the past number of years his particular focus has been on the use and influence of tacit knowledge in attitudes and decision-making. Taking a consumer centred approach to understanding their reaction to risk and reward has proven particularly fruitful. Jimâ&#x20AC;&#x2122;s core interest lies in delivering practical

73

63($.(56 solutions to make complex ideas easier to understand and communicate for the seafood industry. He is a champion in the use of metaphor as a key tool in assisting the consumer to make the right decision.

0UV &DURO )RJDUW\

'\QDPLF 5HVHDUFK /WG 8.

Biography Carol Fogarty is a highly experienced senior commercial manager from the food industry. She has worked for large blue chip FMCG and pharmaceutical corporations including Walkers Snacks, Cadbury and GlaxoSmithKline.

More recently, she held the position of Sales Strategy and Customer Planning Director at GlaxoSmithKline UK where she led and supported several large business critical projects including the commercial implementation of a product portfolio relaunch to the retail sector. At Walkers, Carol was involved in sales operations and the opening of new routes to market. In addition, she developed category propositions and category insights for use with the trade.

Carol has spent most of her career working in the fields of category management, front line selling and trade marketing. All of these roles have required a deep understanding of the consumer, customer and shopper environment, and the knowledge of how to service them. She joined Dynamic Reasoning as a management consultant focusing on how best to sell to major retailers and how to develop commercial propositions that promote your business.

Presentation: Achieving Sales Success In-Store.

Abstract The first step to achieving success in store is to understand that all prospective buyers, your target customers, want to achieve profitable growth for their categories and you need to demonstrate how your product can drive incremental value for each of their categories.

Once you have developed your consumer proposition, it is also essential to understand your shoppersâ&#x20AC;&#x2122; purchasing decisions so you can positively influence their behaviour along the purchase journey, ensuring that your products stand out versus the competition, generating trial and repeat purchase as a result.

Overall, achieving sales success in-store is about maximising impact at the point of purchase and developing a simple but effective implementation plan that will ensure your products make it onto the supermarket shelves and regularly appear in your target shoppersâ&#x20AC;&#x2122; baskets.

0V -D\QH *DOODJKHU

6HDIRRG 6HUYLFHV $XVWUDOLD

Biography

74

From 1979 to 1996, Jayne worked for the Australian government in the Foreign Affairs and Trade and the Agricultural portfolios. In this role she was involved in the APEC Fisheries Working Group and other international consultative forums.

She was the first Australian Government Director of Aquaculture and in this role had responsibility for facilitating seafood industry development generally.

Since 1996, Jayne has worked for the seafood industry including the Australian Seafood Industry Council, with a brief period of CEO, and since 1999 with Seafood Services Australia. Jayne was responsible for the development and introduction of the highly successful SeaQual programme to help industry understand and meet regulatory and customer expectations regarding food safety and quality.

As a member of the board of the International Association of Fish Inspectors (IAFI), Jayne is increasingly involved with seafood safety, quality and trade issues globally. In 2005 Jayne was elected as President of IAFI and hosted the 6th World Congress Seafood on safety, quality and trade.

In 2007, Jayne was appointed Program Coordinator for the Australian Seafood Cooperative Research Centre, a new $135 million initiative to underpin the growth of the Australian seafood industry.

Jayne was charged with pulling together a comprehensive suite of research programmes prior to the official commencement of the CRC in July 2007. She also holds the position of Programme Leader, for Program 2 â&#x20AC;&#x2DC;Product Quality and Integrityâ&#x20AC;&#x2122;.

Jayne has a science degree with a psychology major and has a special interest in developing industry driven commercially viable and sustainable change programmes.

Presentation: Welcome address.

0U (SKUDLP 6SHQFHU *DUUHWW

12$$ 86$

Biography Spencer is the Director of the National Seafood Inspection Laboratory located in Pascagoula, MS. That facility is one of the largest seafood testing laboratories in the US. He received his undergraduate and graduate degrees from USM. He has served as a seafood safety and public health consultant to both FAO and WHO and to his credit has over 150 presentations, feasibility studies, and/or publications dealing with increasing consumer protection in the consumption of fishery products. He has received numerous awards during his career including the NOAA Gold Medal, Bronze Medal and Lifetime Career Achievement Award.

Presentation: HACCP in the Rearview Mirror.

Abstract Socio-Economic Considerations Related to Contaminants in Seafoods. In any business, while consumer perceptions may not always be reality, they nearly always control reality, and such is the case with contamination concerns relative to seafood safety.

There are a few persistent public health issues with seafoods that have sparked on-going scientific, political, and public debates, which have resulted in conflicting reports on the subject, all of which have sharply reduced seafood consumption for some species, spawned the imposition of non-tariff trade barriers for others, and created a demand for other species premised upon the perception they are more â&#x20AC;&#x2DC;pureâ&#x20AC;&#x2122; without the accompaniment of demonstrated benefits.

During the presentation, a kaleidoscopic vista of the aforementioned public health issues will be examined with a view to set the record straight.

63($.(56 0U 3HWHU +DMLSLHULV

7HVFR 6WRUHV /WG 8.

Biography Peter graduated as a Food Technologist at South Bank University, London and has over 22 years experience in the seafood and fresh foods industry, covering quality assurance, trading & retail operations, training and change management.

Peter joined the Seafish Industry Authority in 1985, where he was a key player in raising on-shore sector standards across the UK seafood industry as Quality Assurance Controller for England, Wales & N Ireland, focusing latterly in developing supermarket standards.

X

In 1999, Peter joined Sainsburyâ&#x20AC;&#x2122;s as Business Development Manager for Fish, prior to being appointed Category Training & Operational Support Manager where he was the architect behind a modernisation programme for fresh foods counters in 580 stores. Peter set up the UKâ&#x20AC;&#x2122;s first supplier partnership development scheme alongside Sainsburyâ&#x20AC;&#x2122;s retail colleague development programme for all fresh foods staff and led change programmes in food safety as Head of Retail Standards Training.

X

Peter recently joined Tesco as commercial manager for fish and currently holds the post of Group Policy Manager for Seafood.

Presentation: Understanding the Customer Needs & Challenges for Sustainable Seafood.

Introduction More than ever, operators within the seafood value chain are aware of the importance of sourcing and selling seafood in order to demonstrate â&#x20AC;&#x2DC;corporate responsibilityâ&#x20AC;&#x2122;. Retailers are having to adapt their ways of working to ensure a management framework exists to deal with the whole value chain and encourage better fishery practice. This is major industry change on a global scale and we are in the early phases of it.

Some of the consumer drivers for seafood retailing: X

National culture.

X

Customer socio-economic group.

X

Availability of the raw material & link with sustainability.

X

Retail formats â&#x20AC;&#x201C; convenience, supermarket, hypermarket.

X

Merchandising strategy â&#x20AC;&#x201C; choice, value to premium lines, frozen, pre-pack or counter service or canned.

X

Retail marketing strategy.

X

Quality.

X

Price.

The Challenges â&#x20AC;&#x201C; Why Meeting Customer Needs for Sustainable Seafood Will Be a Long Journey X

We operate in global, fragmented value chains, accessing seafood from areas that are at different stages in their understanding of fisheries governance, fisheries branding, consumer behaviour and marketing.

X

Even developed fisheries organisations are unfamiliar with the change management skills needed to formulate governance regimes and consumer marketing frameworks to demonstrate â&#x20AC;&#x2DC;responsibleâ&#x20AC;&#x2122; or â&#x20AC;&#x2DC;sustainableâ&#x20AC;&#x2122; fisheries.

X

Achieving a sustainable industry will require complete value chains to become better skilled at demonstrating progress on fisheries sustainability and better skilled at communicating this to consumers. This means adopting a brand approach to the management of fisheries.

X

Policymakers who are being challenged to be in tune with modern retailing and customer needs.

X

Where sustainability is a retail competitive tool, it may actually weaken collective efforts towards a more sustainable industry, e.g. in the UK.

X

Customers expect their seafood dietary needs to be met. We believe that customers are entitled to a balanced and healthy diet supported by good quality seafood whatever the socio-economic group.

As we are all part of the â&#x20AC;&#x2DC;challengeâ&#x20AC;&#x2122;, we all need to work together to be part of the â&#x20AC;&#x2DC;solutionâ&#x20AC;&#x2122;. The timelines required to redress the balance across the world fisheries are not conventional. They are long.

This is our challenge. How do we shorten the timelines?

0U 7LPRWK\ +DQVHQ

12$$ 6HDIRRG ,QVSHFWLRQ 3URJUDP 86$

Biography Mr Hansen began his career in the seafood processing business holding several quality assurance and production positions in Washington State and Alaska. In 1985 he joined the National Marine Fisheries Service Inspection Program as an intermittent inspector in Seattle, WA. He was quickly transferred to Los Angeles California and was promoted to Deputy Regional Chief Inspector in 1987 and held that position through 1991. In 1992 he was selected to be the Director of Field Operations for the Inspection Program. During this period he worked with NMFS staff and FDA under a proposed joint voluntary HACCP programme that was important to the implementation of HACCP concept to the seafood industry for both agencies. In 1996 he became the Director of Technical Services for the Seafood Inspection Program leading a group of trainers and scientist who supported the programme and industry. In 1998 Mr Hansen joined the FDA Office of Seafood at the beginning of the implementation phase of the seafood HACCP regulation. He became a branch chief in 1999 and a Division Director in 2003.

During this period he was heavily involved in Codex Fish Committee work and the international implementation of the seafood HACCP regulation (21 CFR 123). In August 2006 Mr Hansen became the Director of the NOAA Seafood Inspection Program.

Presentation: The Great Seafood Quality Innovation in the United States That You Have Never Heard About.

Abstract In the mid 1980s in the United States there was a growing interest in the nutritional value of seafood but there was also a significant lack of control of the quality and safety of the product by both industry and the regulators. This was addressed by the inception by the Food and Drug

75

63($.(56 Administration of the Seafood HACCP Regulation. This regulation required that preventive control systems be in place during manufacturing that ensured the safety of the seafood product. This requirement was well known and highly successful in promoting safer seafood for the American public. During the same period NOAA Seafood Inspection Program developed highly innovative quality inspection services for large institutional buyers of seafood (e.g. Walmart, Kroeger, Safeway, Sysco, U.S. Government). These services helped these organisations define their customer preferences, quality parameters and promotional material at the retail level. These specifications were required for all products purchased by these retail organizations and applied at the distribution or manufacturing level. These quality inspections revealed many nonconformances of quality and enabled the retail organizations to deliver high quality seafood to their customers. Although this programme is not well known it along with the Seafood HACCP Regulation have produced an environment where any consumer in the U.S. can now routinely find high quality seafood products at most retail outlets.

0U 5XSHUW +RZHV

0DULQH 6WHZDUGVKLS &RXQFLO 8.

Biography Rupert Howes took up the reins as Chief Executive of the MSC in October 2004 and heads up the programme from the organisationâ&#x20AC;&#x2122;s London office.

Prior to joining the MSC, Rupert was Director of the Sustainable Economy Programme at Forum for the Future, the UKâ&#x20AC;&#x2122;s leading sustainable development organisation set up by Jonathon Porritt, Chair of the UK Governmentâ&#x20AC;&#x2122;s Sustainable Development Commission (SDC).

Rupert is a former Senior Research Fellow at the Science Policy Research Unit, Sussex University and Research Officer at the International Institute for Environment and Development (IIED). He is a qualified Chartered Accountant (ICAEW) and holds an MSc in Environmental Technology from Imperial College, London and a BA (Econ) Hons from Sussex University.

Presentation: Promoting Sustainable Seafood: Can Voluntary Approaches to Certification and Eco-Labelling Make a Difference?

76

Abstract The Marine Stewardship Council has three overarching objectives: to contribute to reversing the decline in global fish stocks; to deliver real and measurable improvements in the marine environment, and to contribute to safeguarding the livelihoods of fishing communities around the world. The organisation operates a widely recognised, fully FAO consistent, international marine eco-labelling and certification programme which identifies and rewards more sustainable approaches to fisheries management. Over 60 fisheries landing four million tonnes of seafood are now engaged at some stage in the independent, science based assessment process. On the demand side, global retailers and processors are increasingly demanding third-party assurance of the environmental stewardship of their seafood choices and in some markets, end consumers are also now demanding the â&#x20AC;&#x2DC;best environmental choiceâ&#x20AC;&#x2122; in their seafood purchasing decisions. The MSC programme aims to give them that assurance and with nearly 700 individual labelled products available in 28 countries around the world MSC appears to be on the way to becoming a global brand. This â&#x20AC;&#x2DC;demand pullâ&#x20AC;&#x2122; is contributing to catalyse a â&#x20AC;&#x2DC;race to the topâ&#x20AC;&#x2122; as new fisheries come forward into the assessment process. A presentation by Rupert Howes, MSCâ&#x20AC;&#x2122;s CEO, will provide an overview of the progress that has been made by the MSC over recent years and outline their plans for the coming years.

'U ,GG\D .DUXQDVDJDU

)RRG DQG $JULFXOWXUH 2UJDQLVDWLRQ RI 8QLWHG 1DWLRQV ,WDO\

Biography Iddya Karunasagar obtained his Masters and PhD Degrees in Microbiology from Mysore University in India and had his postdoctoral training at the University of Maryland and University of Wuerzburg, Germany. He joined the University of Agricultural Sciences, College of Fisheries, Mangalore as Assistant Professor of Fishery Microbiology, and became full Professor in 1992 and Director of Research in 2005. In 2006 he was appointed by the Ministry of Agriculture in India as the National Professor.

During his 29 years of experience, he has worked in a number of areas and in many countries. The thrust of his work has been on pathogens associated with aquatic animals, and he has experience of working on pathogens affecting fish safety and pathogens causing diseases in aquaculture animals. He has been involved in the development of molecular tools for rapid detection of pathogens, and test kits based on technology developed by his group have been commercialised in India. His work on human pathogenic Vibrios is widely known, and a number of his publications were used in the FAO/WHO Risk Assessment for Vibrio spp in seafoods.

He has served as a member of drafting group for this risk assessment and received the international award, Research Contributor of the Biennium by the International Association of Fish Inspectors at Sydney during the World Congress on Seafood Safety in 2005. Iddya Karunasagar joined FAO in May 2007 as a Senior Fishery Industry Officer (Quality assurance) and is based at FAO Headquarters, Rome.

Presentation: Hazards Associated with Vibrio SPP in Seafood.

Abstract Vibrio spp are widely distributed in the aquatic environment world-wide and some species cause human infections. Even among human pathogenic species only a small percentage of environmental strains, which produce certain virulence factors, cause disease in humans.

For example, of the more than 200 serovars of Vibrio cholerae, the disease cholera is caused by only two serovars, O1 and O139. Similarly, among, V. parahaemolyticus, strains producing a thermostable direct hemolysin (TDH) and a TDH-related hemolysin (TRH) cause gastroenteritis.

In the case of V. vulnificus however, no clear distinction between clinical and environmental strains can be made. Molecular techniques like polymerase chain reaction (PCR) and colony hybridization have been used for rapid detection and quantitation of pathogenic Vibrio spp from the shellfish. Quantitative risk assessments have been made for choleragenic V. cholerae O1 and O139 in warm water shrimp in international trade, V. parahaemolyticus in raw molluscan shellfish, V. vulnificus in raw oysters.

Currently there are large variations in regulatory limits for the level of some Vibrio spp in various countries. The outputs of these risk assessments should be very helpful to risk managers and regulatory agencies in taking measures to reduce the public health risk due to these Vibrio spp.

63($.(56 'U 'DYLG *OHQQ .HQQHG\

$JUL )RRG %LRVFLHQFHV ,QVWLWXWH 8.

Biography Glenn is Head of the Chemical Surveillance Department in the Veterinary Sciences Division of the Department of Agriculture & Rural Development in Belfast, Northern Ireland, UK. His department is responsible for all veterinary drug residue and shellfish toxin testing in Northern Ireland. He has published more than 160 refereed papers, many on the analysis and causes of veterinary drug residues. He has co-ordinated two EU research projects, including FoodBRAND â&#x20AC;&#x201C; the project responsible for uncovering the global abuse of the nitrofuran antibiotics â&#x20AC;&#x201C; and has been a partner in several other projects. He has acted as a national expert in EU Food and Veterinary Office audits of residues testing programmes in China and New Zealand. He was a member of the Expert Working Group that produced the technical requirements for analytical method validation contained in Commission Decision 2002/657/EC. He has also assisted the industry and government in Thailand, Brazil, Ecuador, Chile, China and Portugal in their efforts to control nitrofuran abuse and/or to understand EU requirements concerning residue analysis.

Presentation: Nitrofuran Contamination of Imported Seafoods.

Abstract In the mid 1990s, the European Union (EU) banned the use of the nitrofuran antibiotics from use in food producing-animals because of concerns over their carcinogenicity. Reported violations within the EU for these drugs (whose residues are very unstable in tissues) were virtually unheard of at that time and it was not anticipated that the ban on these drugs would have any effect outside the anaytical community. The situation changed however with the launch of the EU R&D project â&#x20AC;&#x2DC;FoodBRANDâ&#x20AC;&#x2122;, which developed analytical methods for the stable â&#x20AC;&#x2DC;tissue-bound metabolitesâ&#x20AC;&#x2122; of the nitrofurans. These methods were applied in early 2002 in two of the â&#x20AC;&#x2DC;FoodBRANDâ&#x20AC;&#x2122; laboratories (in Northern Ireland and The Netherlands) to the analysis of first domestic and then imported foodstuffs. These analyses demonstrated that far from being an obsolete group of drugs, they were in widespread use in industries as diverse as poultry, aquaculture, honey, etc.

In the months that followed, third countries and the EU struggled to meet the demands of an increase in the technology required for effective testing of the need to disseminate the analytical methods to the world-wide scientific community over differences of legal opinion on legal basis upon which enforcement action was taken. The finding that the nitrofurazone metabolite, semicarbazide, could be formed from other non-nitrofuran sources (e.g. lid gaskets in food containers, from flour treatment agents, etc.) led to modifications in the analytical advice offered to laboratories. Nonetheless, despite the attention that has been focused on the nitrofuran drugs and on methods for their analysis, nitrofuran residues continue to be found in food imported into the EU, five years on from the initial findings.

'U 6WHYHQ .HQQHOO\

1HZ 6RXWK :DOHV 'HSDUWPHQW RI 3ULPDU\ ,QGXVWULHV $XVWUDOLD

Biography Dr Steve Kennelly BSc (Hons), PhD, DSc is the Chief Scientist of NSWâ&#x20AC;&#x2122;s Department of Primary Industries in Australia, a large department with over 1,000 scientific staff working in many fields of agriculture, fisheries, forestry and mining. Prior to this, his career involved leading a large number of research projects â&#x20AC;&#x201C; mainly in several fields of fisheries science. One of his fields involves the reduction of bycatch and discarding from commercial and recreational fisheries. His work has led to significant changes to the way fisheries operate in Australia and throughout the world, including the use of bycatch reducing fishing technologies that reduce wastage. He has been the keynote speaker on fishing technology and by-catch issues at many international conferences and is a member of, and chairs, many state and national committees including the NSW Research Scientist Classification Committee, the NSW Scientific Committee, the Ministerial Advisory Council for Primary Industries Science, the Australian Fisheries Management Forum Research Committee and the NSW Marine Park Research Committee. His highest degree (the Doctor of Science) was awarded for his work on the Empirical Study of Marine Biological Resources.

Presentation: Reducing By-catch in the Worldâ&#x20AC;&#x2122;s Fisheries.

Abstract Humans have been harvesting fish for at least 90,000 years using technologies that have developed from simple harpoons through to huge factory trawlers. For most of this history, developments in fishing technology have focused on methods that catch ever-greater quantities of fish of an ever-increasing diversity. This direction changed dramatically in the last few decades in light of one of the worldâ&#x20AC;&#x2122;s most serious and controversial fishing issues â&#x20AC;&#x201C; the waste associated with the incidental capture, mortality and discarding of unwanted by-catch. In response to by-catch issues, fishing technology altered its focus to one where fishing techniques are developed to be selective in what they catch, so that targeted species (and targeted sizes of species) are caught whilst unwanted by-catches are not. In more recent times, this field has expanded to address problems associated with fishing gears (especially dredges and trawls) impacting on the benthos and seabed ecosystems.

This focus on by-catch reduction and ecosystem-effects of fishing has resulted in many successful changes in fishing practices which are estimated to be conserving millions of fish and other organisms throughout the world. These successes have occurred in many types of fisheries and have improved many of the worldâ&#x20AC;&#x2122;s most non-selective and problematic fishing techniques. This presentation will summarise some of these successes, including the all-important methods used to ensure the uptake of newly developed techniques by fishers. The presentation marks a very successful period of achievement by the worldâ&#x20AC;&#x2122;s by-catch reduction specialists and gear technologists in ameliorating some of the most critical problems facing the worldâ&#x20AC;&#x2122;s fisheries. It also outlines how to continue this work and how to broaden the lessons learned to address other emerging fisheries issues.

0U 'RQDOG : .UDHPHU

86 )RRG 'UXJ $GPLQLVWUDWLRQ 86$

Biography Don Kraemer is the Deputy Director of the United States Food and Drug Administrationâ&#x20AC;&#x2122;s (FDA) Office of Food Safety, with primary responsibility for administering the Agencyâ&#x20AC;&#x2122;s seafood safety programme. Prior to that position he served as the Acting Director, Office of Seafood at FDA. He began with FDA in 1977 in the New Orleans District Office as an investigator, specialising in seafood, low acid canned food and other food plant inspections and investigations. He has a Bachelor of Science degree from the University of Maine, Orono, Maine, USA with graduate work at University of Massachusetts and Purdue University, West Lafayette, Indiana.

Presentation: Collaborative Approaches to Regulating Imports.

77

63($.(56 Abstract Shrinking food safety budgets and an upwardly spiralling number of entries of imported food products in the United States are creating incentive for the United States Food and Drug Administration to find innovative approaches to regulate imported foods in ways that meet consumersâ&#x20AC;&#x2122; demands for safe products. Historically, reliance has been made on sampling and examination of products offered for entry to screen out unsafe products. Improvements have and will continue to be made to better target the limited investigational and analytical resources available for this work. More recently however, efforts are being made to look at information that can be provided by the exporting countries or by third parties in those countries that could help FDA make entry decisions, whether that information suggests potential problems or likely compliance. Efforts are also being made to pool data among importing countries, especially those that share common markets, to better inform the entry decision making.

0U 'DQLHO /HH

*OREDO $TXDFXOWXUH $OOLDQFH 8.

Biography Daniel Lee is an aquaculture specialist who has worked mainly on the farming and captive reproduction of crustaceans, most notably marine shrimp, covering numerous research and commercial projects in South America, the Caribbean, Africa and Asia. He is multilingual (English, French, Spanish and Indonesian) and has gained an international reputation as a proponent and expert in the aquaculture field through the publication of the text book â&#x20AC;&#x2DC;Crustacean Farming, Ranching and Cultureâ&#x20AC;&#x2122; and through his work with two newly formed NGOs: the Global Aquaculture Alliance and the Aquaculture Certification Council. He has assisted in the development of international codes of practice for responsible aquaculture, with special regard to food safety, traceability and environmental and social issues.

Presentation: Certifying Sustainable Aquaculture: The Best Aquaculture Practices Programme.

78

Abstract The world aquaculture industry is expanding its output but at the same time it is generating concerns about environmental sustainability. It is often heavily concentrated in coastal areas where there is strong competition for space and water resources and where it has been associated with externalities such as habitat destruction and pollution. Fortunately, awareness of these problems is spreading and key sectors of the industry are taking responsibility for their environmental performance. Their response is being driven partly by the realisation that fish and shellfish farmers are often the first to suffer when the environment is degraded, and partly by pressure from NGOs, consumers, and major buyers of aquaculture products. The aquaculture industryâ&#x20AC;&#x2122;s reaction has involved a wide range of technological improvements (particularly in the areas of nutrition, selective breeding, disease control, and intensive production systems) and the drafting of numerous codes of conduct focusing on responsible practices. Some of these voluntary codes are being refined into global aquaculture standards and, backed-up by third party certification, they are starting to deliver improvements, particularly in situations where the alternative of new legislation is unappealing because of cost, poor enforcement or because of concerns about non-tariff trade barriers.

One industry body, the Global Aquaculture Alliance, established to promote sustainable aquaculture, has started by focusing on shrimp farming and is addressing food safety concerns, and social and environmental issues through its Best Aquaculture Practices (BAP) programme. Its standards are gaining widespread support and there are now major seafood buyers demanding compliance.

'RQDO 0DJXLUH

%RUG ,DVFDLJK 0KDUD ,ULVK 6HD )LVKHULHV %RDUG ,UHODQG

Biography Graduating from University College Cork in 1981 with an honours degree in biology, Donal Maguire wasted no time on world tours and went straight to work in the aquaculture industry. He left Ireland in early 1984 and emigrated to Scotland to run a number of different salmon farming companies, mostly based on the Western Isles. He represented the industry on the Hebrides on various national fora, and was also awarded a Nuffield Scholarship during his time in Scotland.

In 1997 Donal returned to Ireland to take up the post of Aquaculture Development Manager for BIM, which he has held since. No stranger to the role of conference moderator, a function he has discharged on three previous occasions at major international conferences, Donal sees it as his job to make the WSCâ&#x20AC;&#x2122;07 a lively provocative congress with as much participation by the delegates as possible.

3HWHU 0DUVKDOO

,)4& +HDG 2IĂ&#x20AC;FH 5LYHUFRXUW &HQWHU 5LYHUODQH 'XQGDON &R /RXWK ,UHODQG

Biography Peter Marshall is managing director and founder of the IFQC SMART Group, which specialises in seafood product integrity management and product certification. The company has operational projects in Europe, North America and Australia.

Peter is a Graduate of Food Science and Technology from Queens University Belfast in Ireland and his career to date has spanned retail (Marks and Spencerâ&#x20AC;&#x2122;s); government (Department of Agriculture, UK); the manufacturing industry and certification before establishing IFQC in 1997.

Peter is regarded an international expert in food, farm and seafood certification standards, supply chain integrity and accreditation, and has led the development of private, regional, national and international seafood standards and certification programmes.

Peter is a member of the Food Safety Authority of Ireland Industry Consultative Committee; a board member of the International Association of Fish Inspectors; founding partner in Global Food Excellence (Canada), and member of the GS1 Global Traceability Industry Requirements Team.

Presentation: Making the green label stick.

Abstract The presentation will discuss the developments in seafood eco-labels and the accreditation standards that surround them. It will also detail the achievements of the eco-label standards that have been adopted by the Irish Aquaculture sector, and will finish with the award of ISO65 Accredited Eco-Label Certificates to the first Irish companies to achieve certification to these standards. The certificates will be presented by Dermott Jewell â&#x20AC;&#x201C; Chief Executive of the Consumer Association of Ireland.

63($.(56 'U (YLQ 0F*RYHUQ

0DULQH ,QVWLWXWH ,UHODQG

Biography Dr Evin McGovern has spent 20 years working in the field of environmental chemistry and is currently Senior Chemist at the Marine Institute where he has worked for the past 14 years. His team implements a number of statutory food safety monitoring programmes in Ireland including monitoring of environmental contaminants in fish and shellfish and veterinary residues in farmed fish. He is also engaged in marine environmental monitoring and assessment programmes in accordance with national and EC legislation and the requirements of the OSPAR convention. He is involved in a broad range of research in the field of marine pollution and chemical oceanography. This includes research into cost effective monitoring techniques, fate and impacts of pollutants in the marine environment and investigations of emerging contaminants.

Dr McGovern is Irish representative on Marine Assessment and Monitoring Committees and other expert groups under the OSPAR convention and the European Marine Strategy. He currently chairs the Marine Chemistry Working Group of the International Council for the Exploration of the Sea (ICES).

Presentation: Environmental contaminants in Seafood from the North East Atlantic.

Abstract Seafish can accumulate many waterborne contaminants arising from anthropogenic inputs and natural sources. Examples include methyl mercury, other trace metals, and persistent organic pollutants (POPs), such as dioxins and PCBs. Seafood can therefore be an appreciable source of exposure to consumers for many of these substances. There is a plethora of regional and global actions to reduce pollution by hazardous substances and there is evidence of reduction in environmental concentrations of many of the classical pollutants in the North East Atlantic.

To further protect consumers the EC have established regulatory limits for certain substances in seafood. Assessing concentrations of these contaminants plays an important role in assuring Seafood safety and Irish programmes include regular monitoring of fish landed at Irish ports, shellfish grown in Irish coastal waters and farmed finfish. This is supplemented by one-off surveys, usually focused on specific substances or substance groups. An overview of Irish data on levels of environmental contaminants in seafood and the factors that influence these levels is presented. Specific examples given are levels of trace metals in various fish species; levels of certain brominated flame retardants, and; the risk to consumers associated with the occurrence of the chlorinated pesticide toxaphene in fish from the North East Atlantic. Emerging contaminants are briefly considered in the context of Seafood safety.

'RXJ 0F/HRG

$VVRFLDWLRQ RI 6FRWWLVK 6KHOOĂ&#x20AC;VK *URZHUV 6FRWODQG

Biography Doug McLeod has a background in resource economics, an expertise that has been applied in both his original professional incarnation in the international oil industry and now in his second career in the aquaculture sector.

As well as operating a small scale oyster cultivation operation in northwest Scotland, he is chairman of both the national representative trade association, the â&#x20AC;&#x2DC;Association of Scottish Shellfish Growersâ&#x20AC;&#x2122;, a role he has carried out for almost 20 years, and of the trans-sectoral â&#x20AC;&#x2DC;Scottish Aquaculture Training Associationâ&#x20AC;&#x2122;.

He spends most of his time representing the interests of the shellfish cultivation industry in what is perceived to be a neverending series of discussions with government officials, politicians, scientists and regulators across Scotland as well as in London and Brussels. This includes participation on the SFIA â&#x20AC;&#x2DC;Shellfish Advisory Committeeâ&#x20AC;&#x2122;, the â&#x20AC;&#x2DC;Scottish Aquaculture Research Forumâ&#x20AC;&#x2122; and the â&#x20AC;&#x2DC;Lantra â&#x20AC;&#x201C; Sector Skills Council Aquaculture Industry Groupâ&#x20AC;&#x2122;.

On the European scene, he is a past president of the â&#x20AC;&#x2DC;European Mollusc Producersâ&#x20AC;&#x2122; Associationâ&#x20AC;&#x2122;, the multi-national â&#x20AC;&#x2DC;association of associationsâ&#x20AC;&#x2122; representing the European industry, and is a board member of â&#x20AC;&#x2DC;AquaTTâ&#x20AC;&#x2122;, the pan-European vocational training organisation for the aquaculture industry. Working with AquaTT has included a number of projects including innovative technical short course development, the WAVE Project (development of a multi-lingual database of aquaculture competences) and MARINVEST (technical consultancy to environmental and food hygiene Competent Authorities in China).

Internationally, he is a member of the Advisory Committee for the â&#x20AC;&#x2DC;International Conference on Molluscan Shellfish Safetyâ&#x20AC;&#x2122; (ICMSS) and a voting member on the â&#x20AC;&#x2DC;Toxin Task Forceâ&#x20AC;&#x2122; of the AOAC. In his spare time Doug participates in a broad spectrum of conferences related to shellfish issues, ranging from the annual â&#x20AC;&#x2DC;ASSG International Conferenceâ&#x20AC;&#x2122;, traditionally held in Oban and focusing on issues of contemporary interest to Association members, to international events such as the International Conference on Shellfish Restoration and ICMSS. Presentation: Meeting the Sustainability Challenge Through Aquaculture.

0UV 0DU\ 0HKLJDQ

$VGD 6WRUHV /WG 8.

Biography Graduating from University College Dublin, (BA Hons Economics and French) Mary has spent 17 years in various fast moving consumer goods sales, marketing and public affairs roles in Ireland and the UK for Lâ&#x20AC;&#x2122;Oreal Golden Ltd, Scottish & Newcastle Ltd and Asda Walmart UK. Moving from shampoo to beer, and taking time out to complete an MBA at Edinburgh University Management School, she then joined Asda in 1999 and has worked in buying, marketing, format development and most recently as Head of Corporate Affairs & CR. She is Programme Leader for Asdaâ&#x20AC;&#x2122;s UK sustainability strategy across product sourcing, store build & development and distribution, as well as representing Asda on Walmartâ&#x20AC;&#x2122;s International Sustainability Programme.

Presentation: Sustainability as a Business Issue.

79

63($.(56 *UDLQQH 2¡%ULHQ

%RUG ,DVFDLJK 0KDUD ,ULVK 6HD )LVKHULHV %RDUG ,UHODQG

Biography Grainne Oâ&#x20AC;&#x2122;Brien has worked as Environmental Officer with the Aquaculture Division of Bord Iascaigh Mhara since 2005 and prior to this held the same role with the cross-border Aquaculture Initiative. She is involved in a wide range of environmental projects and co-ordinates the ECOPACT programme, which involves the establishment and supervision of Environmental Management Systems for aquaculture operations across Ireland. Other areas of her work deal with waste management in aquaculture facilities, shore clean events, and nature conservation issues in licensing. More recently she has worked with the Technical Advisory Committees on the development of the Irish Quality Eco Standards for farmed salmon and rope cultured mussels.

Presentation: Developing Accredited Aquaculture Eco-labels and Eco-standards.

Abstract Sustainable seafood is fashionable but what does it mean and how can the different labels be distinguished? Such an array of sustainable seafood promises and eco-labels are now widely available, to the extent that they risk causing consumer confusion and fatigue. In the development of eco-standards it is therefore important to ensure their credibility and durability. This can be achieved not only through marketing but also by third party accreditation. Such accreditation offers an independent guarantee of the sincerity of the standard and therefore the certified product. It also facilitates the long-term evolution of the standard to meet new challenges. This presentation will examine the development of the Irish Quality Eco Standards, why they are being developed, the accreditation process involved and their aim to deliver an aquaculture product that is sustainable, high quality and profitable.

0U 5R\ 3DOPHU

6HDIRRG 6HUYLFHV $XVWUDOLD /WG $XVWUDOLD Biography Titles GAICD, DipSI (SP), Cert IV Training & Assessment Position Program Leader (Industry Training) â&#x20AC;&#x201C; Seafood CRC Co Ltd (www.seafoodcrc.com)

Director

80

Tigrey P/L (T/a FishyBusiness) (www.fishybiz.com.au) Seafood Services Australia Ltd (SSA) (www.seafood.net.au) The International Association of Fish Inspectors (www.iafi.net) Seafood Experience Australia Ltd (SEA) (www.seafoodpromotion.com) Committees Chairman, Australian Fish Names Committee. (www.fishnames.com.au) Seafood Standing Committee of AgriFood Industry Skills Council (www.agrifoodskills.net.au) Member Research Adoption Committee Australian Seafood Cooperative Research Centre (www.seafoodcrc.com) USDA International Case Study Fellows (Seafood Marketing) â&#x20AC;&#x201C; Oregon State University Jt Leader â&#x20AC;&#x2DC;Seafood for Lifeâ&#x20AC;&#x2122; (www.seafood.net.au/health) Member World Aquaculture Society â&#x20AC;&#x201C; Asia Pacific Chapter Member Womenâ&#x20AC;&#x2122;s Industry Network Seafood Community Foodservice Industry Association (Vic/Tas) Kooyong Lawn Tennis Club Brief History in Seafood Industry 1972-1990 Exporting, importing and trading; 1990-2003 Retail, Processing and Wholesale and 1990 â&#x20AC;&#x201C; current Training and Consultancy.

Regular contributor for a number of magazines, journals, etc.

Presentation: Misleading, Mislabelling and Misunderstood â&#x20AC;&#x201C; The Role of the Australian Fish Names Standard.

Abstract Seventy per cent of all bad publicity on seafood in Australia is about fish substitution and mislabelling. It is now a world trend and this questions severely the integrity of the entire seafood industry. Would you be upset if you were at a restaurant, ordered a fillet steak, and were served a lamb chop? Would you know if that was the case? In Australia, you would be foolish to try that because Australians are brought up on understanding the various meat cuts. Nevertheless, in Australia everyoneâ&#x20AC;&#x2122;s knowledge of seafood is not as good as it is on meat. Australia also has over 5,000 species of seafood of which 500/600 are commercial and it also imports about seventy per cent of its seafood requirements.

Would anyone know if they ordered Wild Northern Territory barramundi fillets and were served imported Nile perch fillets? Would it matter?

Who does not have a story about a restaurant or retail experience like this? Why are fish names important from an environmental, food safety, fisheries management and, most importantly, consumersâ&#x20AC;&#x2122; perspective? Learn how the Australian Fish Name Standard (a world firstâ&#x20AC;Ś) and science is collaborating to solve the current problems. In addition lets think about how we can all work together to ensure that the seafood industryâ&#x20AC;&#x2122;s integrity is preserved.

63($.(56 0U 6WHSKHQ 3DUU\

*URXS 7HFKQLFDO 'LUHFWRU <RXQJ¡V 6HDIRRG /WG 8.

Brief Description of Current Role/Remit Current role is Group Technical Director across the 14 sites of Youngâ&#x20AC;&#x2122;s Seafood Ltd. This covers the technical areas of quality, policies, codes of practice, legislation and audit. It also provides technical underpinning and fisheries science for the company sustainability agenda and the interface with universities on relevant research.

Background X

BSc Chemical Engineering â&#x20AC;&#x201C; Nottingham University.

X

Unilever (UCMDS) Trainee followed by 18 years in Unilever (Birds Eye Walls and Van den Berghs) in various senior technical and operations roles (1974-1993).

X

United Biscuits â&#x20AC;&#x201C; Operations Director and Technical Director positions spanning the U.K., Northern Europe and Southern Europe (also included running the R&D Centre).

X

Member of the Executive and Council for Campden and Chorleywood Food Research Association (CCFRA).

X

Executive of the Chilled Food Association (CFA).

X

Member of the FDFs Food Safety and Scientific Steering Group.

X

Member of the IGD Technical Leadership Forum.

Presentation: How a Processor Sees Todayâ&#x20AC;&#x2122;s Seafood World.

Abstract World seafood markets are fragmented and complex. The responsible seafood processor must consider many factors including legality, quality, food safety and biological sustainability when managing supplies of seafood raw materials, and the demand for information in all of these areas, at all stages, gets greater each year.

International governmental and NGO focus on malpractice at fishery level means that it can no longer be taken for granted that traded seafood is legal or that legal seafood is sustainable. In a market place where media and NGO attention is intensely focused on the negative, consumer trust and brand integrity have become twin cornerstones of commercial sustainability for the modern seafood processor who must be mindful of challenges which now far exceed basic regulatory compliance.

Systems for assessing the biological sustainability of commercial species as well as the wider environmental, ecological and social impacts of fishing and fish farming operations are being developed by the major seafood brand owners. High level multi-stakeholder engagement and political lobbying have become part of the agenda for seafood companies seeking to safeguard seafood supplies for the future and encourage more precautionary governance of fisheries.

At Youngâ&#x20AC;&#x2122;s Seafood, we have developed a set of rules which govern all aspects of our corporate behaviour with respect to responsible fish sourcing and sustainable fisheries. We call these rules our â&#x20AC;&#x2DC;Ten Principlesâ&#x20AC;&#x2122; and our strict adherence to these guiding principles has created a platform for us to develop and maintain an industry leading position based on a sound understanding of the issues and a pragmatic and fact based decision-making process.

All stakeholders must be prepared to rise to the challenge of managing world seafood supplies within a new paradigm. Governments, catching sector and processors must equally address their own areas of influence and work together to address the major issues that challenge long-term seafood sustainability. In particular, enhanced traceability systems will be required to assure chain of custody integrity and the catching sector must work closer with scientists and regulators in order to generate robust data to support the long term consensus management of fisheries.

'U ,RQD 3UDWW

)RRG 6DIHW\ $XWKRULW\ RI ,UHODQG ,UHODQG

Biography Dr Iona Pratt is currently consultant toxicologist to the Food Safety Authority of Ireland. She previously held the position of chief specialist in toxicology with the Authority, with particular responsibility for risk assessment of additives, contaminants and residues in food. She has been a member of the European Food Safety Authorityâ&#x20AC;&#x2122;s Panel on Food Additives, Flavourings and Food Contact Materials (AFC Panel) since 2004. This work involves providing expert advice on the toxicological hazards of these chemicals in food, which are used in the development of EFSA risk assessments and Expert Opinions.

Prior to joining the FSAI she was senior toxicologist and chemical safety specialist with the National Authority for Occupational Safety and Health of Ireland. She is a graduate of Trinity College, Dublin, in Chemistry and Biochemistry, and is also a Diplomat and Fellow in Toxicology of the Royal College of Pathologists, UK. Preceding her career in government service in Ireland, she worked as a toxicologist and experimental pathologist at ICIâ&#x20AC;&#x2122;s Central Toxicology Laboratory and then as a lecturer in pharmacology and toxicology in University College, Dublin. The FSAI is a partner in the Beneris FP6-funded project on â&#x20AC;&#x2DC;Benefit-risk assessment for food: an iterative value-of-information approachâ&#x20AC;&#x2122;, which focuses, inter alia, on at the beneficial and harmful effects of nutrients and pollutants, including mercury, in fish. Dr Pratt is leader within FSAI for this project.

Presentation: Mercury: A Food Toxicologistâ&#x20AC;&#x2122;s Viewpoint.

Abstract Mercury is a toxic metal which has the potential to accumulate both in the human body and in the food chain. It is found naturally in the environment and also as a result of disposal of waste or releases from industrial activities. Mercury occurs as the elemental metal, in the form of inorganic mercury compounds such as mercuric chloride and as organomercurial compounds such as methylmercury. These forms differ in how they are handled by the body and in their patterns of toxicity. The toxicity of mercury has been demonstrated in exposed workers and in animal studies.

The most critical effect is on the nervous system but mercury is also known to cause kidney damage and neurodevelopmental effects in children.

Methylmercury has been shown to build up in large predatory fish such as swordfish and tuna, due to feeding on smaller organisms that have taken up mercury from the environment. It is a particularly toxic form of mercury which can cause damage to the nervous system and developing brain.

81

63($.(56 Hence, exposure during pregnancy is considered the most critical period for methylmercury toxicity, and the unborn child and young children are the most vulnerable to its effects. Epidemiological studies of mothers exposed to low levels of mercury during pregnancy have shown delayed developmental milestones, altered muscle tone and tendon reflexes, and depressed intelligence in their offspring. Thus, precautionary advice has been issued to consumers concerning consumption of certain fish species known to have higher levels of mercury, such as swordfish and tuna, particularly by high-risk consumers such as pregnant women. Such advice must be balanced against the important nutritional contribution that fish can make to the diet, prevention of heart disease and healthy development in children, necessitating careful consideration of risks and benefits for different segments of the population.

'U 0LFKDHO 4XLOOLDP

1DWLRQDO 5HVHDUFK &RXQFLO &DQDGD

Biography Dr Michael Quilliam is principal research officer at the NRC Institute for Marine Biosciences in Halifax and group leader of the Bioanalytical Chemistry and Biotoxins Group. He also leads the Biotoxins Certified Reference Materials Program (CRMP).

His research focuses on the detection and identification of biotoxins associated with seafood poisoning incidents; the development and validation of analytical methods for biotoxins in plankton and seafood, and the production of CRMs for marine and freshwater biotoxins. Most notable accomplishments include identification of domoic acid as the causative agent in the 1987 and 1991 Amnesic Shellfish Poisoning incidents; identification of several new marine toxins; pioneering efforts in the interfacing of liquid chromatography with mass spectrometry (LC-MS), and the production of a unique suite of biotoxin CRMs that are distributed worldwide. The methods and CRMs that his group has developed are in routine use in regulatory laboratories worldwide. Dr Quilliam has 187 refereed papers, 6 book chapters, and 38 CRM certification reports. For nine years he served as general referee for Seafood Toxins for AOAC International and was recently awarded the 2005 AOAC Harvey W. Wiley Award for accomplishments in the field of analytical chemistry.

Presentation: The Importance of Certified Reference Materials for Marine Biotoxins to Public Health and International Trade in Seafood.

Abstract Contamination of seafood by natural biotoxins (produced by certain types of marine phytoplankton) can pose a serious threat to human health.

Comprehensive analytical monitoring programmes are the best way to ensure that humans are not exposed to harmful levels of such toxins. It is also essential for international trade that products meet importing countriesâ&#x20AC;&#x2122; regulatory demands. The demand for analytical services has led to a significant effort to develop rapid analysis and assay methods for biotoxins.

82

One of the greatest impediments to the development and implementation of analytical methods for biotoxins has been the lack of accurate calibration standards and reference materials. The preparation of such materials presents significant challenges, such as the availability of toxins in only small quantities, their high toxicity, and the difficulty in preparing high purity, anhydrous compounds in a specified salt form. In addition, regulatory labs now face the need to operate under GLP and ISO17025 guidelines, which require not only fully validated methods, but also accurate and traceable calibration standards and certified reference materials (CRMs).

In 1987, the NRC Certified Reference Materials Program (CRMP) launched a programme to produce CRMs for marine algal toxins, particularly those associated with amnesic, diarrhetic and paralytic shellfish poisoning syndromes. CRMP is still the only programme of its kind in the world and now distributes over 20 products to over 40 different countries. This presentation will give an overview of the biotoxin CRMs now available from NRC, the research that went into their development and how they can be used in a regulatory setting. The importance of international collaboration will be emphasized.

0U $ODQ 5HLOO\

)RRG 6DIHW\ $XWKRULW\ RI ,UHODQG ,UHODQG

Biography Alan Reilly is Deputy Chief Executive of the Food Safety Authority of Ireland (FSAI) and Director of the Food Science and Standards Division. He is a former Director of Operations, Director of Consumer Protection and Acting Chief Executive of the FSAI. He has over 30 years experience working in food safety and joined the FSAI in 1999. Before joining the Authority, he worked in the Food Safety Programme of the World Health Organization in Geneva. He has spent a number of years in the UK scientific civil service and has worked as a visiting associate professor at the College of Fisheries, University of the Philippines. A chartered biologist, Mr Reilly holds a BSc from University College, Dublin and a Master of Technology degree from Brunel University in Uxbridge, UK. He is a member of the Advisory Forum of the European Food Safety Authority and a member of the Scientific Advisory Board of the European Food Information Council. He also acts as a food safety advisor to the World Health Organization, the Food and Agriculture Organization of the United Nations and the International Foundation for Science. He is a member of the Advisory Board of the WHO International Food Safety Authorities Network (INFOSAN).

Presentation: The Importance of Seafood to World Health.

Abstract Seafood and freshwater fish are important sources of high-quality protein and essential fatty acids and are rich in micro-nutrients and minerals which together make a very significant contribution to the global diet. In many communities around the world fish is a crucial component of the daily diet, particularly in countries where alternative protein foods are not available locally. Seafood is the principal source in the long-chain polyunsaturated omega-3-fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic Acid (DHA), in the diet. Some species of fish such as mackerel, sardines and salmon have naturally higher levels fatty acids than leaner varieties such as cod, haddock and lobster. Both EPA and DHA are associated with a number of health benefits ranging from improved foetal and infant development to cardiovascular risk reduction in adults. Both observational and experimental evidence associates higher seafood intakes with an increased duration of gestation and improved cognitive development. Similar evidence points to some of the lowest incidence in cardiovascular disease in populations consuming diets high in seafood and a reduction in diseases associated with inflammation, such as Crohnâ&#x20AC;&#x2122;s disease and cystic fibrosis. Healthy eating guidelines recommend the consumption of two portions of fish per week and that preference should be given to oily fish rather than leaner types, due the higher content of EPA and DHA. While some concerns have been expressed about environmental pollutants such as dioxins, polychlorinated

63($.(56 biphenyls and mercury, the benefits of including fish in the diet far out weighs any risks. Consumption of a wide variety of species of fish is the best approach to benefiting from consumption of EPA and DHA while minimising exposure to contaminants.

'U -DNH 5LFH

'HSDUWPHQW RI )LVKHULHV DQG 2FHDQV &DQDGD

Biography Jake Rice is Director of Peer Review and Scientific Advice for the Department of Fisheries and Oceans, Canada. He has done extensive research on dynamics of marine populations and ecosystems, ecosystem effects of human activities (including fishing) in the sea, and on factors of sustainability in fisheries. He has published over 125 scientific and technical articles, and served on editorial boards for Marine Ecology Progress Series and Frontiers in Ecology. He has held senior positions in international marine science organisations, including serving as chief scientist of ICES and chair of ICES Working Groups on Ecosystem Effects of Fishing, Fisheries, Management in Marine Protected Areas, Multi-species Assessments, and Regional Ecosystem Descriptions. He has been very active in the application of science to marine policy and management, participating in expert groups and science advisory boards for Canada, the EU, the US, the UN Food and Agriculture Organisation, the Secretariat of the Convention on Biological Diversity, and as delegate to the CBD Conference of Parties and the UN Informal Consultative Process. He has participated in drafting guidelines for implementing an ecosystem approach for groups in the EU, FAO, UN-ICP, Canada, and the US. Presentation: Technology and the Ecosystem Approach to Fisheries.

Abstract The â&#x20AC;&#x2DC;Ecosystem Approachâ&#x20AC;&#x2122; has become the fashionable term for an approach to fix everything wrong with sustainability in fisheries. The concept of â&#x20AC;&#x2DC;ecosystemâ&#x20AC;&#x2122; is so broad that everyone can agree that it offers pathways to solutions to sustainability, without agreeing on which of the many pathways should be followed. Critics of commercial and industrialised fisheries are using the â&#x20AC;&#x2DC;ecosystem approachâ&#x20AC;&#x2122; as grounds to attack technological advances in fisheries, while many in the industry are using that same technology to address aspects of the footprint of fisheries on the ecosystem.

My talk will focus on the ecological challenges facing fisheries in the 21st century, including ones where technology has already made significant contributions and ones where we are only beginning to identify the challenges that need to be addressed. Other speakers in this session will address some the specific technological advances that have contributed to fitting fisheries into a context of ecosystem sustainability, such as reducing bycatch of protected species, and lessening the impact fishing gears on marine habitats. I will focus on some of the emerging issues in sustainable fisheries management, such as protecting the size structure of the exploited fish community, and its resilience and productivity, and speculate on contributions that fishing technology to addressing those issues as well.

0U 0LNH 5RVH

%DUU\ *URXS ,QF &DQDGD

Biography Mike Rose is a senior manager with Barry Group Inc. located in Canada. As Director of Aquaculture Development since early 2006, Mike plays a lead role for the Barry Groupâ&#x20AC;&#x2122;s aquaculture development programme. This includes delivery and development of business plans to significantly increase production of Atlantic Salmon on the south coast of Newfoundland, as well as responsibility to explore other aquaculture opportunities for the Group.

Prior to 2006, Mike is best known for contributions as Executive Director of the Newfoundland Aquaculture Industry Association (NAIA). While guiding the development and growth of the NAIA brand over a number of years, Mike played a leading role in confronting business and policy challenges facing the aquaculture industry. During those years he played a leading role in development and delivery of several international trade, technology and investment missions for Atlantic Canadian companies. He is currently a member of NAIAâ&#x20AC;&#x2122;s Board of Directors. He also played an active national role as member and past Vice President of the Board of Directors of the Canadian Aquaculture Industry Alliance. He is a past member of the Board of Directors of the Atlantic Canada Food Export Partnership. He is a graduate of St. Francis Xavier University, Nova Scotia, and resides in St. Johnâ&#x20AC;&#x2122;s, Newfoundland.

Presentation: Aquacultureâ&#x20AC;&#x2122;s Blue Revolution Will Rise to Meet the Worldâ&#x20AC;&#x2122;s Seafood Demand.

&DUORV /LPD GRV 6DQWRV Biography Carlos Lima dos Santos has been involved in food handling and processing, inspection and quality control for more than 40 years, particularly in the field of fish as food. Carlos holds a diploma in Veterinary Medicine and a MSc in Food Science and Microbiology. He is a former Director of the Brazilian Federal Fish Inspection Service and joined the Food and Agriculture Organization of the United Nations in 1980 from where he retired in July 1999.

Carlos works in 5 languages: English, Spanish, French, Portuguese and Italian. He has field experience worldwide, particularly in Latin America and the Caribbean, Asia, and Africa. He is a trainer and a specialist in the designing and upgrading of food (mainly fish) inspection and quality control systems at government and industry level. During the last 10 years with FAO he was Project Manager of the FAO/UNDP Global Training Program on Quality Assurance and then responsible for the planning, supervision and technical backstopping of FAO activities in fish inspection and quality assurance at global level. He has a number of publications directed to training of government and private sector personnel. He has completed the NMFS (National Marine Fisheries Service) HACCP Training Certificate Course and the Association of Food and Drug Officials/Seafood Alliance â&#x20AC;&#x2DC;Train the Trainer Courseâ&#x20AC;? in the FDA seafood regulation.

Presently he is working as a freelance international expert, based in his home city/country (Rio de Janeiro â&#x20AC;&#x201C; Brazil). His actual major field of interest is the introduction of the HACCP and risk analysis concepts in the food industry from catching/farming until the consumer table. He is a Visiting Professor of Food Hygiene at the Faculty of Veterinary Medicine, Fluminense Federal University, Niteroi, Rio de Janeiro, Brazil and a Senior Consultant for the ambitious National Industry Confederation Project that aims at implementing the HACCP system in the whole Brazilian food

83

63($.(56 industry, from catching/harvesting to the consumer table. He is a founding member of The Academy of Veterinary Medicine of Rio de Janeiro, Brazil, President of the Pan-American Network of Inspection, Quality Control, Technology of Fishery and Aquaculture Products, and member of the editorial board of The Fish Inspector, INFOFISH International and INFOPESCA International. Carlos is Secretary of the Executive Board of the International Association of Fish Inspectors (IAFI).

0V &ORGDJK 6KHUUDUG

/HYHUFOLII $VVRFLDWHV /WG 8.

Biography Clodagh Sherrard is an Account Director with Levercliff Associates Ltd. Levercliff are a specialist food and drink consultancy assisting companies of all sizes to increase sales and profitability within the food industry through best marketing practice.

Clodagh has over 10 yearâ&#x20AC;&#x2122;s extensive experience of working with a wide range of companies and retailers. She works with clients on a range of issues including business development; account management; design and implementation of client development programmes; diagnostic consultancy; strategic and market planning; qualitative and quantitative market research; pack and promotional design management; hands on sales and marketing support and advice.

Prior to joining Levercliff in January 2002, Clodagh worked as a Marketing Executive for Bord Bia, The Irish Food Board, in their London office. Specific areas of responsibility included, Bord Biaâ&#x20AC;&#x2122;s Prepared Consumer Foods Programme in the UK and managing its Speciality Food Programme.

Presentation: How to Win Profitable Business with the Multiples.

Abstract Developing new business in the retail market in the UK demands that suppliers fully understand their market-place and where their products fit into their target customerâ&#x20AC;&#x2122;s range. In such a fiercely competitive market, with many large and sophisticated manufacturers and equally large and sophisticated retailers, new business can only be secured if the companyâ&#x20AC;&#x2122;s products offer a clear point of difference over alternative products in the market â&#x20AC;&#x201C; they may be better, cheaper or different than competitors. This must be supported by quality products, systems and infrastructures capable of servicing major customers.

84

There is a strong resistance to change amongst major buyers, meaning that securing business with new customers is virtually impossible unless approaching buyers with strong, well-researched propositions which fulfil a clear consumer need. Similarly, once business is secured with major customers, the account must be managed for growth â&#x20AC;&#x201C; companies which fail to adequately service their customers, in terms of monitoring performance, tracking market changes, identifying growth opportunities and on-going new product development are likely to ultimately lose their business to more pro-active companies.

The presentation will outline how to go about putting together a convincing market-led presentation and will also explore what is required to maintain that business and grow it profitably. It will look at what the buyer will expect to see in the presentation and what work is required by companies before approaching any retailer.

'U 0LFKDHO 6LVVHQZLQH

:RRGV +ROH 2FHDQRJUDSKLF ,QVWLWXWLRQ 86$

Biography Dr Michael P Sissenwine is a Visiting Scholar of the Woods Hole Oceanographic Institution and an independent marine science consultant with projects worldwide. He served as Director of Scientific Programs and Chief Science Advisor for the U. S. National Marine Fisheries Service for three years until June 2005. He was responsible for about 25 Laboratories, research on eight offshore research vessels and 1,400 staff throughout the USA. From 1996-2002, he served as Director of the Northeast Fisheries Science Center, comprised of five laboratories and approximately 300 staff. Previously, Dr Sissenwine served almost six years as the Senior Scientist of the National Marine Fisheries Service, overseeing the Agencyâ&#x20AC;&#x2122;s scientific programmes throughout the USA. Dr Sissenwine has over 30 years of experience as a research scientist and has written more than 100 scientific reports and publications on a wide range of topics including ecosystem dynamics, fisheries oceanography, resource assessments and fishery management theory and case studies.

He is also the co-editor of three books. Dr Sissenwine has convened several international scientific conferences. He has given testimony to the US Congress, participated in radio talk shows and frequently has been interviewed by the news media.

Dr Sissenwine was the President of the International Council for Exploration of the Sea (ICES) from 2003-2006. He is a former Scientific Council member for the North Atlantic Fisheries Organization; a US delegate to the Pacific Science Association (PSA) and former chair of the National Academy of Sciencesâ&#x20AC;&#x2122; National Committee for PSA; former and current member of several US National Research Council groups; a former member of the scientific steering committee for the US Global Ecosystem Dynamics program (GLOBEC) and a former co-director of GLOBEC; member of the Fishery Resources Commission of the World Humanity Action Trust of the UK; the former chair and current member of the Advisory Committee on Fisheries Research for the United Nations Food and Agricultural Organization (FAO); and participant in several FAO â&#x20AC;&#x2DC;Expert Consultationsâ&#x20AC;&#x2122;. Throughout Dr Sissenwineâ&#x20AC;&#x2122;s career, he has provided scientific advice to US policy makers and managers concerned with conservation and management of marine living resources, such as legislatively mandated Fishery Management Councils.

Presentation: A Comparison of Fishery Management Models of the USA and European Union.

Abstract The fisheries of the European Union and the United States are similar in size (producing about 5-7 million tonnes annually). They are both diverse in terms of ecosystem types, resource species, cultural context and types of fisheries. The Common Fisheries Policy (CFP) is the primary fishery management framework for the European Union. The Magnuson-Stevens Fisheries Conservation and Management Act (M-S Act) is the framework for the USA. While Europe is now establishing Regional Advisory Councils, most responsibility for fisheries management is centralized in Brussels. US fisheries management is much more regionalized with Regional Fisheries Management Councils having responsibility for preparing management plans consistent with national standards. Several other key differences between fisheries management in Europe and the USA are highlighted. One can only speculate on the significance of these differences relatively to the status of

63($.(56 stocks. The European Commission estimate that 81% of assessed fish stocks managed by the Commission are subject to overfishing compared to 25% in the USA.

'U &HFLOLD 6ROtV Biography Dr Cecilia SolĂ­s graduated from Veterinary Medicine at University of Chile, and is currently Head of the Fisheries Health Department, National Fisheries Service â&#x20AC;&#x201C; Chile.

She has worked in the fisheries public sector since the beginning of her career, starting as a veterinary field inspector and then moving on to coordination tasks for the Fisheries Health Department. Since 1994, she has worked directly on the implementation of HACCP system for the Chilean fisheries industry.

Dr SolĂ­s technically coordinates the electronic sanitary certification programme of the National Fisheries Service and dictates the â&#x20AC;&#x2DC;Sanitary Controlâ&#x20AC;&#x2122; course at Veterinary Medicine School, University of ViĂąa del Mar. She is former president of the Panamerican Network of Fishery Products Inspection and Quality Control for Latin America and the Caribbean, and is currently executive director for the networks inspection area.

0U 3KLOLS 6SLOOHU

8QLWHG 6WDWHV )RRG DQG 'UXJ $GPLQLVWUDWLRQ 86$

Biography Philip Spiller has been with the US Food and Drug Administration since 1981. He spent the first nine years in the Office of Legislative Affairs in the Office of the Commissioner where he became the deputy to the Director of that office. In 1990 Mr Spiller became a special assistant to the Commissioner of the Food and Drug Administration on seafood-related matters.

He became special assistant to the Director of FDAâ&#x20AC;&#x2122;s Office of Seafood in 1992. In that capacity, his major responsibility involved the drafting of FDAâ&#x20AC;&#x2122;s seafood HACCP regulations. Mr Spiller became the director of the Office of Seafood in 1994.

In 2007 he became special assistant for special projects to the Director of FDAâ&#x20AC;&#x2122;s Center for Food Safety and Applied Nutrition.

In that capacity he has been working on a quantitative risk assessment for methylmercury in commercial fish products.

Mr Spiller has a law degree from Boston College and an undergraduate degree from the University of Virginia.

Presentation: Application of Quantitative Risk Assessment Principles to Methylmercury In Commercial Fish.

Abstract A recent U.S. National Academy of Sciences report entitled â&#x20AC;&#x2DC;Seafood Choices, Balancing Benefits and Risksâ&#x20AC;&#x2122; recommends that when evaluating the risk from a contaminant, agencies such as FDA should attempt to quantify the risk in the ranges of exposure represented in the general US population. By contrast, the current â&#x20AC;&#x2DC;safety assessmentâ&#x20AC;&#x2122; approach develops a level of exposure deemed to be without appreciable risk, but does not measure the risk to those exposed above that level. As a result, risk managers are often compelled to act on the basis of prudence without a clear picture of whether their actions are significantly lowering the risk to consumers.

Consistent with this recommendation, FDA has been evaluating the feasibility of quantifying the risk from methylmercury in commercial seafood through the range of U.S. exposures as part of a new phase of risk management for methylmercury. A quantitative risk assessment is underway on the basis of this evaluation.

The report from the National Academy also recommends that Federal agencies balance benefits from the food against the risk from contaminants when providing consumption advice to consumers. Consistent with this recommendation, the FDA project for methylmercury has been examining how, consistent with its mission, the agency could better incorporate data on beneficial health effects into risk assessment and into its risk management activities generally. The traditional focus of FDAâ&#x20AC;&#x2122;s food safety programme has been on the safety of the food itself, without taking benefits into account in any formal, systematic way.

6HDQ 6WUDLQ

8QLYHUVLW\ RI 8OVWHU &ROHUDLQH

Biography After graduating with a BSc (Chemistry), BAgr (Agricultural Chemistry) and PhD (Nutritional Biochemistry), all from Queenâ&#x20AC;&#x2122;s University, Belfast, he spent several years (1977-1980) in academia in Australia before joining his current institution in 1981. He was instrumental in creating the highly successful BSc Honours Human Nutrition and Dietetics and building up the Human Nutrition Research Group to its current position. He is Professor of Human Nutrition (since 1994) in the Northern Ireland Centre for Food & Health (NICHE) and was part of the submission in Biomedical Sciences that was top rated (5* for research excellence) in the last two (1996, 2001) UK wide Research Assessment Exercises. He has attracted over ÂŁ31m in research grants and research structural monies and is an author of over 200 peer-reviewed research publications, mainly in the areas of trace element nutrition and in B vitamin and homocysteine metabolism.

In 2002 he was elected a member of the Royal Irish Academy. He is a member of various national and international committees including: Member, Panel on Dietetic Products, Nutrition and Allergies, and Chairman, Working Group on Claims, European Food Safety Authority (EFSA) Parma; Member of Board of Governors, Institute of Food Research, Norwich and Member of Board of Governors of the International Life Sciences institute (ILSI), Europe; MRC College of Experts; MRC Physiological Systems and Clinical Sciences Special Review Panel; Member of Food Safety Promotions Board and past-Chair of its Scientific Advisory Committee; Member of Council of Scientific Advisors to the Children Nutrition Research Center, Baylor College of Medicine, Houston; has been: Chairman of the Scientific Committee on Nutrition of the International Life Sciences Institute-Europe; a member of SEERAD and MRC Visiting Groups; Treasurer of the Nutrition Society; Chairman of the Local Scientific Committee and Local Organising Committee of the highly successful International Conference, Trace Elements in Man and Animals (TEMA 12), which was held in Coleraine in June 2005 and attracted 250 delegates from 27 countries.

Presentation: Maternal long chain polyunsaturated fatty acid status and neuro development in the Seychelles Child Development Nutrition Study.

85

63($.(56 Abstract Maternal fish consumption brings possible risk to the developing foetal brain in the form of methylmercury (MeHg) that accumulates in aquatic food chains worldwide. The risks, particularly Hg, and benefits particularly long chain polyunsaturated acids (LCPUFA), of fish consumption during pregnancy is a subject of topical interest and controversy. We studied whether average maternal hair Hg during pregnancy and various maternal (last trimester) serum measures of LCPUFA exposure might be related to offspring neuro development in a longitudinal observational study of 229 mother-child pairs in the Republic of Seychelles.

At 9 months of age, the psychomotor development index (PDI) of the Bayley Scales of Infant Development â&#x20AC;&#x201C;II was positively associated with maternal total n-3 LCPUFA and the n-6: n-3 LCPUFA ratio using multiple linear regression. At 30 months of age, negative associations between maternal hair Hg and PDI were evident. There was no association between foetal exposure to MeHg and PDI when LCPUFA measures were not included in the analyses. These data emphasize the potential importance of (1) maternal seafood consumption for foetal development and (2) including nutritional (LCPUFA) measures when attempting to uncover possible detrimental effects of foetal exposure to MeHg in observational studies.

0V 0DLNH 7LPP +HLQULFK

'DQLVK ,QVWLWXWH IRU )LVKHULHV 5HVHDUFK 'HQPDUN

Biography Maike Timm-Heinrich, PhD, is food chemist and analytical chemist, educated from the University of Hamburg, Germany. She has for more than 10 years been working within research in the area of lipid oxidation and application of antioxidants in meat products, fish oil enriched foods and structured lipids. During the last years she has been involved in three studies, investigating the influence of smoking and trimming techniques on dioxin contents in salmon from the Baltic Sea. Last year, the study on smoking processesâ&#x20AC;&#x2122; influence on PAH content became her major area of responsibility.

Presentation: Processing Techniques for Reduced Levels of Dioxin or PAH in Fish â&#x20AC;&#x201C; 2 Case Studies from Denmark.

Abstract Baltic salmon is exceeding the current legal maximum limit of the EU for levels of dioxins and dioxin-like PCB. Investigations on processing techniques for fillets of Baltic salmon with respect to reduce these levels have shown that only removal of skin and extensive trimming results in a decrease of approx. 30% of the content of dioxins and dioxin-like PCB. The extensively trimmed fillets of salmon are able to meet the current maximum limits for dioxins and for the sum of dioxin and dioxin-like PCB in fish up to a certain weight. The investigations resulted in a technical procedure for the salmon industry in Denmark.

86

During the smoking process, polycyclic aromatic hydrocarbons (PAH) can be formed, some of which are potent carcinogens. A preliminary survey on smoking techniques used in Denmark for production of smoked trout has been performed. The ongoing project will provide a comprehensive survey of the influence of a variety of smoking process parameters on the concentration and distribution of PAH in smoked trout as a model fish. The outcome of the project will be general guidelines for the Danish smokehouses for best available smoking technology and a better risk assessment of the products and thereby an improvement of the food safety for the consumer.

'U +DMLPH 7R\RIXNX

1DWLRQDO ,QVWLWXWH RI +HDOWK 6FLHQFH -DSDQ

Biography Dr Hajime Toyofuku is a veterinarian with the Division of Safety Information on Drug, Food, and Chemicals in the National Institute of Health Sciences, Japan. Dr Toyofuku received a Bachelor degree and a Master degree in faculty of the Veterinary Medicine from the Hokkaido University.

He has also earned a PhD in Veterinary Public Health from the Hokkaido University.

Dr Toyofuku has in-depth knowledge and experience with Hazards Analysis and Critical Control Point (HACCP) techniques, and microbiological risk assessment in the areas of food safety and food processing of animal origin food. He has in-depth knowledge of International Food Standards and Codex Alimentarius, mainly Committee on Food Hygiene and Fish and Fishery Product, and has contributed to the development of several international standards for seafood products.

His current experience and responsibilities with the Institute is in the areas of standards and policy development mainly in the field of food safety and risk analysis. From 1999 to 2004, he served as a scientist in the Department of Food Safety in the WHO, and mainly worked as a WHO secretariat for the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment and the Joint FAO/IOC/WHO Expert Consultation on Marine Biotoxin.

Presentation: Far Eastern Perspective on Trade Requirements.

Abstract In Japan, importers of all food for the purpose of sale or for other commercial purpose must submit the completed â&#x20AC;&#x2DC;Notification Form for Importation of Foods, etc.â&#x20AC;&#x2122;, along with other necessary documents (production process chart, Health Certificate issued by a competent authority of the export country nominated as the area with active cholera outbreaks etc) to the quarantine station at the port of entry. A determination is made based on the document examination by food safety inspectors in the quarantine station whether or not the inspection (organoleptic, chemical or microbiological) at bonded area is required.

Due to large consumption of raw fishery products, historically large number of food-borne vibriosis has been reported. In order to avoid foodborne diseases, the Food Sanitation Law stipulates microbiological criteria (total Vibrio parahaemolyticus MPN <100cfu/g), processing standards, and preservation standards for slices or peeled fisheries for raw consumption. Microbiological criteria for raw oyster and harvesting sea area are also established.

For â&#x20AC;&#x2DC;frozen food productâ&#x20AC;&#x2122;, microbiological criteria (no of bactria and coliform, process standards, preservation standards are established. For cooked Surimi products, e.g. imitation crab meat, microbiological criteria (coliform, process standard for cooking >75C, or equivalent) and preservation standards are established.

As part of its seafood specifications, standards for veterinary drug residues are established. Enforcement of these standards was enhanced with the May 29, 2006 enactment of a positive list system. Before the positive list system was in place, veterinary drug residues control were in

63($.(56 place for those veterinary drugs for which standards had been established; however, under the new system, residue standards have been set for all veterinary drugs, and any seafood that exceeds these standards is prohibited from being imported or sold in Japan. In addition, several standards on environmental pollutants and marine biotoxins in seafood have been established.

0U *ULPXU 9DOGLPDUVVRQ

)RRG $JULFXOWXUH 2UJDQLVDWLRQ RI WKH 81 ,WDO\

Biography Grimur Valdimarsson has been the Director of the Fish Products and Industry Division of the Food and Agriculture Organization of the United Nations (FAO), at Rome headquarters since 1997. The Division is one of the three main units of the Fisheries and Aquaculture Department of FAO and is responsible for activities relating to optimal utilization of fish resources.

Safety and quality of products is prominent in the work programme. Recent work in this area includes an examination of health-related benefits and risks of fish consumption. International trade in fish also falls under the responsibility of the Division. Issues relating to corporate social and environmental responsibilities play an ever-increasing role in the work of the Division. Market access requirements such as how the fisheries and aquaculture sector can better comply with emerging demands of food retailers with regard to environmental demands including ecolabelling are included in the work programme. The Division also monitors the environmental effects of fishing practices on the environment, and considers how the negative effects can be minimised.

Prior to joining FAO he was Director of the Icelandic Fisheries Laboratories â&#x20AC;&#x201C; a Government R&D institute dealing with all aspects of fish handling and processing, including product development, safety and quality of products utilisation of by-products etc. His main interest is in the area of safety and quality of fishery products, and implementation of fish safety systems such as HACCP. In 2001 he was in charge of a conference entitled â&#x20AC;&#x2DC;Responsible Fisheries in the Marine Ecosystemâ&#x20AC;&#x2122;, co-organized by FAO and the Government of Iceland on how fisheries management could better take into account growing environmental concerns. The resulting â&#x20AC;&#x2DC;Reykjavik Declaration on Responsible Fisheriesâ&#x20AC;&#x2122; calls for ecosystem considerations in fisheries management. The resulting book (edited by M. Sinclair and G. Valdimarsson) contains 22 papers by leading international experts.

Grimur Valdimarsson graduated from the University of Iceland in 1973 with a BSc in Biology and in 1977 he obtained a PhD in Marine Microbiology from the University of Strathclyde, Glasgow, Scotland.

Presentation: Fish in the Global Food Supply Chain.

Abstract Fish is not only an important source of animal protein in the human diet, it constitutes an important part of the staple diet in developing countries. It is increasingly seen as healthy luxury food by rich countries. Fish is widely traded internationally and forms a particularly important income base for developing countries.

The long list of necessary reforms in fisheries is now well established. Overfishing as a result of failed management, overcapitalisation, and environmental degradation are all very much in the public arena. Capture fisheries are putting pressure on fish stocks worldwide; the FAO estimates that 25% of the 600 fish stocks it has information on, are over-fished, depleted or recovering from depletion, whereas 52% of the stocks are fully fished and so in need of effective management.

Solutions to these problems are now being addressed on many fronts. Food retailers are setting in action supply management regimes which reflect the perceived public demand. Harvesting and processing does not only take into account food safety and quality criteria, but also the environmental factors such as by-catch, incidental catch of seabirds and effects on the seabed. Such approaches have broadly been called â&#x20AC;&#x2DC;ecosystem approach to fisheriesâ&#x20AC;&#x2122;.

It is now being recognised that it is not effective enough to simply restrict fishing operations to conserve the resources but that legally defendable fishing rights are essential. Experience shows that clear fishing rights foster conservation and a sense of stewardship of the resources among the sectorâ&#x20AC;&#x2122;s participants and communities. Nevertheless, the nature of the rights must be tailor-made to suit the national and regional cultures and value systems.

The paper will broadly discuss these issues.

0U )LOLHS 9DQKRQDFNHU

3K' 5HVHDUFK *KHQW 8QLYHUVLW\ %HOJLXP

Biography MSc in bio-Science Engineering (graduated: 07/07/2005), working at the Department of Agricultural Economics, Ghent University, since 01/09/2005 as a PhD researcher.

Research interests pertain to: consumer behaviour, consumer attitude, fish, sustainability, animal welfare, communication, information.

Presentation: Content and Source Impact of Risk-Benefit Information on Consumer Presentation and Behaviour Towards Fish Consumption.

Abstract Fish and seafood products are subject to a potential conflict situation regarding communication: stimulating fish demand is desirable because of fishâ&#x20AC;&#x2122;s nutritional benefits, but an increased fish consumption also involves an increased intake of potentially harmful environmental contaminants. In order to anticipate on future scientific findings, a survey, searching for the impact of risk/benefit communication on fish consumption behaviour and attitude towards fish consumption was conducted in Flanders (2005). An experimental design, consisting of four messages (Benefit only/Risk only/Benefit-Risk/Risk-Benefit) combined with three sources (Fish and Food Industry/Consumer Organisation/ Government) yielded twelve different conditions (questionnaires). A benefit only message increased intended behaviour with 21%, while attitude was only marginally influenced, due to the ceiling effect of attitude. Information source had no impact when only health benefits were communicated. A risk only message results in a strong attitudinal decrease, which is not translated into a proportionate lower intended behaviour (-8%), due to optimistic bias and a low perceived credibility and trustworthiness of the message. Again, information source did not affect message impact. Finally, a balanced message including as well health risks as benefits, yielded no significant change in behavioural

87

63($.(56 intention, despite a decrease in attitude. A changed wording order of the benefits and risks showed tendency to affect both intended behaviour and attitude, with the first message part being most influential. Fish- and food industry appeared as most appropriate to communicate a balanced message. The results from this study provide valuable insights for future risk/benefit communication about fish.

%HJRxD 3pUH] 9LOODUUHDO Biography BegoĂąa PĂŠrez-Villarreal is the Director of Business of the Food Research Division of AZTI. She has been the project leader of more than 80 national and international projects; has 50 publications within food and fish technology and is co-author of five new food product patents. She is a member of the board of the Spanish Food Microbiology Society and of many other societies and committees including AENOR and FEDIT. She is also an advisor and evaluator of strategic and R&D planning for several councils and administrations for the food and fish sector. She has been involved in R&D&I activities and technology transfer to the food and fish industry for the last 14 years, particularly in the SME area concerning quality issues and product development.

She has been a management team member of the CA-FQLM, FAIR PL98-4174 and the EU Tracefish project QLK-2000-00164 and is on the management board of two IP granted on the VI FP: GoodFood (Priority 2 â&#x20AC;&#x201C; Demonstration and Exploitation Coordinator) and SeafoodPlus (Priority 5 â&#x20AC;&#x201C; Demonstration and SME involvement Coordinator). She works in Spanish, French and English.

Presentation: Validation and Traceability of Seafood, the Latest Update.

Abstract Despite existing legislation, there is no general way of defining exactly how a traceability system should be implemented. Nevertheless, food companies have to be able to demonstrate that the system in place is efficient and effective. Validation procedures for the traceability systems in companies have been recommended in this project. Control parameters, together with a map of indicators of efficiency and reliability in relation to safety and quality assurance, fraud prevention and data management and information flow, have been defined in a practical reference guide.

This is available on line in the form of a web page specifically constructed for this purpose.

There are multiple traceable data important for the fish sector, and diverse methodologies for measuring each one. In the majority of the cases however, standards do not exist that allow easy or simple comparison of data between interested parties, and not every methodology is suitable for each link in the fish chain.

88

In some cases, official methods exist, although the majority are time consuming and quite slow to show results upon which decisions can be made. In general, some specific sensors and probes have recently appeared, but there is a lack of validation, and reference methods are needed to see the possibility of having them as rapid quality control tools for the fish industry. As the development of new, faster and simpler methods continues, identity, safety and quality parameters will be more frequently controlled and will contribute to a safer and more reliable fish distribution chain.

The establishment of a validated system for traceability management â&#x20AC;&#x201C; including the establishment of standards for the analysis of relevant traceability parameters and inspection procedures in each link of the fish chain â&#x20AC;&#x201C; is of primary importance in these circumstances.

'U $QGUHZ :DGJH

)RRG 6WDQGDUG $JHQF\ 8.

Biography Andrew started his career at Westminster Medical School carrying out research on the effects of environmental pollution upon health. He continued research in this area and was awarded a PhD from Kingâ&#x20AC;&#x2122;s College London in 1985.

After a short spell of post-doctoral research, he joined the Department of Health where he worked on the health effects of environmental pollution, advising Ministers on issues such as asthma and air pollution. In April 2000 he moved to the Food Standards Agency and brought together people from MAFF and DH to form a new culture around the FSAâ&#x20AC;&#x2122;s values of putting the consumer first. Under his leadership, consumer confidence in the handling of food safety issues has grown significantly.

Andrew was appointed Director of Food Safety in August 2003. He is the Agencyâ&#x20AC;&#x2122;s chief scientist and lead media spokesman on food safety issues.

Presentation: Reconciling Nutrition Requirements with Sustainability.

-DVRQ :KRROH\

%RUG ,DVFDLJK 0KDUD ,ULVK 6HD )LVKHULHV %RDUG ,UHODQG

Biography Jason Whooley was appointed Chief Executive of Bord Iascaigh Mhara (BIM) in May 2007, and took up his post on 1 July.

A native of Aughadown, Skibbereen, in West Cork, Jason is a graduate of University College Cork (UCC), where he was awarded a Bachelor of Commerce Degree in Management and Marketing.

Prior to his appointment at BIM, Jason was Chief Executive of the Irish South and West Fish Producersâ&#x20AC;&#x2122; Organisation â&#x20AC;&#x201C; a post he held for 11 years. In this capacity, and in collaboration with other representative organisations, he played a leading role in representing the interests of Irish fishermen both at national and European level. This key position allowed him to develop an extensive knowledge and experience of the fishing industry â&#x20AC;&#x201C; attributes he now brings to his new role in BIM. The recent Strategy for a Restructured, Sustainable and Profitable Irish Seafood Industry has been approved by the Irish Government and incorporated into the National Development Plan 2007-2013.

As Chief Executive of BIM, Jason will be instrumental in the implementation of this strategy, which addresses the many challenges and opportunities facing the industry in the years to come.