Situated along the river Ilova, Ribnjačarstvo Končanica is one of the oldest fish farms in Croatia. The first ponds were hand-made by Hungarian and Czech specialists in 1900.
Established in 1979 in the Daruvar region of Central Croatia, Irida was the first and the largest fish processing plant on the Croatian mainland. Initially occupied with primary processing, branding, and freezing of freshwater fish, Irida in the past decade has expanded into processing marine fish, cephalopods, crustaceans, molluscs and other fish and seafood products. In 2002 Irida became part of Ledo, one of the biggest frozen food manufacturers in Southern Europe. Ledo is now the main brand of the company along with Irida, KPlus and others. The owner of the company is the Agrokor Group, one of the largest privately held companies in Croatia with 40,000 employees.
Fish processing for human consumption generates huge quantities of waste raw materials, which are used both in Poland and worldwide as raw materials for the production of fish meal or as ingredients in the feeds of animals, bred for their fur, or fish. There is evidence to suggest that these waste raw material can be used more rationally as products intended for people, rather than as fodder.
For two centuries, tin cans and jars proved to be an excellent way of preserving foods safely over a long period of time. In the meantime, however, more and more food products are appearing on the market packed in other materials, especially plastics in bag or can format. What advantages do these materials offer? Are they just as safe as the traditional cans, or is the good old tin can era possibly coming to an end?
In the past, labels served only as a means of informing customers on the type, ingredients and price of a product. Today, however, they have to fulfil many more functions. They help streamline stock-keeping and enable product traceability within the supply chain, they protect against theft and simplify payment at the checkout. New technical developments are making labels increasingly efficient and attractive.
Cold preserves and maintains the quality of numerous products and protects them against premature spoilage. Ice is a reliable coolant that has been put to good use for centuries for cooling fish and seafood both on and off shore. But not all ice is the same… There are various different kinds of ice that vary with regard to temperature, consistency and other characteristics. Which ice is best suited to which application?
Danish fish processing equipment manufacturers have for many years been at the forefront of developments in their field. As the world became more globalised Danish processors needed to automate their operations in order to stay competitive. Processing equipment manufacturers responded to this need, building machines that were increasingly sophisticated and that could run virtually with no or very limited human intervention. Now, in other parts of the world too, this expertise in automation is increasingly sought after.
For the last twenty years the tendencies in the fish processing and canning industry have been that the fish have become smaller and smaller. This means that that yesterday’s processing machines, designed as they were to process bigger fish, can no longer cope with today’s demand, as the fish are often smaller than originally envisaged by the engineers.
The Sapmer Group comprises a holding company based in Singapore and subsidiaries Sapmer is a French company on Reunion Island and Mauritius. The group is focused primarily on catching and processing fish before marketing and distributing the products around the world.
Temperature is of key significance for the quality and shelf-life of fish and seafood products. Superchilling is a particularly effective cooling technique: the temperature is reduced to slightly below 0°C so that the fish is subject to intensive chilling without, however, freezing. Superchilling offers major benefits compared to conventional cooling with ice: the shelf-life is extended and the texture of the flesh becomes firmer.