The Trapezoidal Integration Method for Calculating Fo Values in Fishery Products Canning

A mathematical method in which the time-temperature data are used to measure changes I in lethality during heating and cooling. By using standard time intervals the lethal value: is computed in stages and the cumulative L value for the process is found without the need for graphical representation of the heating and cooling curves.

The Fo value for the process is calculated by summing all the L values and multiplying this value by the standard time interval between readings.

The trapezoidal method also allows simple calculation of the contribution to total process lethality of the heating and cooling portions of the process.

In Table 2 are shown L values and in Table 3 is shown a worked example in which temperature was recorded at 5 minute intervals for a process of 60 minutes at 121.1 °C.

To calculate Fo for the process: Summing the L values gives 2.925 which when multiplied by 5 (the time interval between readings) gives an Fo value of 14.6 min.

To calculate Fo for the heating phase: The sum of L values at time 25 and 60 min (0 and 0.776) is divided by 2 and this value (0.388) is added to the sum of L values from time 30 to 55 min. This gives 1.730 which when multiplied by 5 yields on Fo of 8.6 min for the process lethality at the stage when the steam was turned off.

The Improved General Method which relies on a temperature-time plot. for the entire process is the most accurate of all methods for calculating Fo value and for this reason is frequently quoted as the "reference method". Like the Trapezoidal Method there are no assumptions made regarding product heating and cooling characteristics, however the benefits of accuracy have to be balanced against the lack of versatility. Data from one set of trials cannot easily be used to calculate Fo values when product temperature and/or retort temperature are (is) altered. This means that once process conditions are altered new temperature-time data must be collected under the new experimental conditions.

Table 2. Values of L for temperature ranging 
from 90 ºC to 130.9 ºC in 0.1 ºC intervals

oC	0.0	0.1	0.2	0.3	0.4	0.5	0.6	0.7	0.8	0.9
90	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.001
91	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.001
92	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.001	0.002
93	0.002	0.002	0.002	0.002	0.002	0.002	0.002	0.002	0.002	0.002
94	0.002	0.002	0.002	0.002	0.002	0.002	0.002	0.002	0.002	0.002
95	0.002	0.003	0.003	0.003	0.003	0.003	0.003	0.003	0.003	0.003
96	0.003	0.003	0.003	0.003	0.003	0.003	0.004	0.004	0.004	0.004
97	0.004	0.004	0.004	0.004	0.004	0.004	0.004	0.005	0.005	0.005
98	.005	0.005	0.005	.005	0.005	0.005	0.006	0.006	0.006	0.006
99	0.006	0.006	0.006	0.007	0.007	0.007	0.007	0.007	0.007	0.008
100	0.008	0.008	0.008	0.008	0.009	0.009	0.009	0.009	0.009	0.010
101	0.010	0.010	0.010	0.010	0.011	0.011	0.011	0.011	0.012	0.012
102	0.012	0.013	0.013	0.013	0.013	0.014	0.014	0.014	0.015	0.015
103	0.015	0.016	0.016	0.017	0.017	0.017	0.018	0.018	0.019	0.019
104	0.019	0.020	0.020	0.021	0.021	0.022	0.022	0.023	0.023	0.024
105	0.025	0.025	0.026	0.026	0.027	0.028	0.028	0.029	0.030	0.030
106	0.031	0.032	0.032	0.033	0.034	0.035	0.035	0.036	0.037	0.038
107	0.039	0.040	0.041	0.042	0.043	0.044	0.045	0.046	0.047	0.048
108	0.049	0.050	0.051	0.052	0.054	0.055	0.056	0.058	0.059	0.060
109	0.062	0.063	0.065	0.066	0.068	0.069	0.071	0.072	0.074	0.076
110	0.078	0.079	0.081	0.083	0.085	0.087	0.089	0.091	0.093	0.095
111	0.098	0.100	0.102	0.105	0.107	0.110	0.112	0.115	0.117	0.120
112	0.123	0.126	0.129	0.132	0.135	0.138	0.141	0.145	0.148	0.151
113	0.155	0.158	0.162	0.166	0.170	0.174	0.178	0.182	0.186	0.191
114	0.195	0.200	0.204	0.209	0.214	0.219	0.224	0.229	0.234	0.240
115	0.245	0.251	0.257	0.263	0.269	0.275	0.282	0.288	0.295	0.302
116	0.309	0.316	0.324	0.331	0.339	0.347	0.355	0.363	0.372	0.380
117	0.389	0.398	0.407	0.417	0.427	0.437	0.447	0.457	0.468	0.479
118	0.490	0.501	0.513	0.525	0.537	0.550	0.562	0.575	0.589	0.603
119	0.617	0.631	0.646	0.661	0.676	0.692	0.708	0.724	0.741	0.759
120	0.776	0.794	0.813	0.832	0.851	0.871	0.891	0.912	0.933	0.955
121	0.977	1.000	1.023	1.047	1.072	1.096	1.122	1.148	1.175	1.202
122	1.230	1.259	1.288	1.318	1.349	1.380	1.413	1.445	1.479	1.514
123	1.549	1.585	1.622	1.660	1.698	1.738	1.778	1.820	1.862	1.905
124	1.950	1.995	2.042	2.089	2.138	2.188	2.239	2.291	2.344	2.399
125	2.455	2.512	2.570	2.630	2.692	2.754	2.818	2.884	2.951	3.020
126	3.090	3.162	3.236	3.311	3.388	3.467	3.548	3.631	3.715	3.802
127	3.890	3.981	4.074	4.169	4.266	4.365	4.467	4.571	4.677	4.786
128	4.898	5.012	5.129	5.248	5.370	5.495	5.623	5.754	5.888	6.026
129	6.166	6.310	6.457	6.607	6.761	6.918	7.079	7.244	7.413	7.586
130	7.762	7.943	8.128	8.318	8.511	8.710	8.913	9.120	9.333	9.550

Note:

z = 10 ºC
T = product temperature

Table 3. Trapezoidal method for integration of 

lethal rate data to calculate Fo value

Time (min)	Temperatur (oC)	L	L/t	Fo (min)
0	24	0
5	24.5	0
10	34	0
15	54	0
20	72.5	0
25	87	0
30	98	0.005
35	105	0.025
40	110.5	0.087
45	114.5	0.219
50	117	0.389
55	119	0.617
60	120	0.776	1.730	8.6
* STEAM OFF
65	120	0.776
70	106	0.031
75	88	0	2.925	14.6

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Calculating Fo Values in Fishery Products Canning: The improved general method

A plot of temperature versus time is made on specially constructed lethal rate paper which has on its left-hand vertical axis product temperature (on a log scale) while on the other vertical axis is drawn lethal rate (on a linear scale). Thus for each temperature can be shown the corresponding lethal rate. Time is plotted along the horizontal axis, using a convenient scale.

The area under the graph which represents the product of exposure time at all lethal rates throughout the process, is then divided by the area equivalent to that of an Fo value of unity. This yields the total sterilising effect, or the Fo value, for the process. In Figure 3 is shown a hypothetical heat penetration curve for a semi-solid product processed for 40 min at 120 ºC.

Figure 3. Heat penetration lethal rate curve

The temperature profile shown is that of the slowest heating point. By counting squares or using a planimeter the area under the graph is found to be 71 cm², while the area corresponding to one unit of lethality (Fo = 1) is 4 cm². Therefore the total process lethality can be calculated,

 
This means the total sterilising effect of the process is equivalent to 17.5 minutes at 121.1 ºC, assuming instantaneous heating and cooling. We have now expressed the severity of sterilisation, as experienced at the slowest heating point of the can.

In the worked example, the retort was not operating at the reference temperature (121.1 ºC) nor did the product reach retort temperature. It is important not to confuse the specification for the process (40 min/120 ºC) with Fo for the process. A process specification alone indicates little about the total process lethality. It would be possible to have a process specification of 60 min at 121.1 ºC and Fo values of, say, 6.2 min and 11.5 min for 450-g and 225-g cans respectively, the different process severity in this case reflecting can size. Similar mode of heating (convection/conduction), pack weight and fill temperature can all affect the Fo value even though retorting conditions may be constant.

To Summarize:

• The improved general method takes account of the entire heating and cooling effects including any changes in heat penetration rates caused by product gelation or liquefaction.
• The thermal characteristics of the product need not be known. While this makes Fo calculation simple it limits the versatility of the technique .
• Theoretically the thermal centre of a conduction heating can is at the geometric centre, while that for a convection heating product is slightly below this on the vertical axis. It is important to locate thermocouple tips at the thermal centre for solid packs heating by conduction but less so for convection heating, as the rapid heat transfer caused by convection currents prevents any significant heating lags.

PAGE    1   -   2   -   3   -   4   -   5   -   6   -   7

The Principles of Canning for Fishery Products: Calculating Fo Values

Thermocouple probe

To be sure of commercial sterility the Fo value at the SHP, the thermal centre of the container, must be sufficient to kill all Clostridium botulinum and reduce survival probabilities for other more heat resistant bacteria to an acceptable level. It is assumed that bacterial spores will randomly contaminate the fish and that therefore they may be located at the SHP. Although a pessimistic approach, this caters for the ``worst case`` scenario on which product safety must be based.

The measure Fo value heat penetration studies are conducted for representative packs of the canned fish filled to the maximum fill weight likely to be encountered. These cans are then fitted with thermocouple probes which must be located so as to measure the temperature at the SHP. (As can-to-can variation in the rate of heat penetration can be significant, it is recommended that at least twelve replicates are tested before data from the slowest heating of all the test cans are used to compute the Fo value for the process).The thermocouples are connected to digital or graphical recorders, some of which indicate the product temperature during the thermal process, while others can be purchased which automatically compute Fo value. Where automatic computation is not possible, the temperature-time data can be used in a number of ways to calculate Fo value.

Figure 2. Thermal death time curve passing through 1 min at 121.1 ºC

PAGE     1   -   2   -   3   -   4   -   5   -   6   -   7

The Principles of Canning for Fishery Products: Lethality of Heat During Heating and Cooling

Clostridium botulinum

Although by convention the sterilising effect of a process is expressed in standard units of minutes at 121.1 ºC (the symbol used is Fo), the product inside a can does not instantaneously reach processing temperature and in some cases of conduction heating, the temperature at the thermal centre of the can never reaches that of the heating medium (which need not be at 121.1 ºC).

This paradox is resolved by making use of a relationship which shows that the rate of change in the thermal destruction of bacteria (i.e. the rate of change in their D values) is logarithmic around temperatures commonly used in heat sterilisation. This means that the lethal rate of destruction at any temperature can be related to that at a reference temperature. This relationship is graphically represented .in Figure 2  which shows a thermal death time curve passing through 1 min at 121.1 ºC. This "phantom" curve shows that relative to the lethal rate of unity at 121.1°C the lethal rates at 91.1, 101.1, 111.1, 131.1, 141.1 and 151.1 ºC are 0.001, 0.01, 0.1, 10, 100 and 1 000, respectively.

The sterilising effect of a thermal process (the process Fo value) can therefore be computed by integrating the combined lethal effect of exposure at all time/temperature combinations throughout the process. This means that a process that delivers an Fo value of 2.8 min (the so called 12D process for Clostridium botulinum) is equivalent in . sterilising effect to heating the contents of the can to 121.1 ºC instantly, holding it at that temperature for 2.8 min, and then cooling it instantly. Similarly, a process for solid style canned tuna packed in 84 x 46.5 mm cans may have a target Fo value of 10 min, which can be achieved by processing for 74 min at 116 ºC or 50 min at 121.1 ºC. With each process, however, the sterilising effect is the same as, and equivalent to, holding the can of tuna at 121.1 ºC for 10 min under conditions of instantaneous heating and cooling.

PAGE    1   -   2   -   3   -   4   -   5   -   6   -   7

The Principles of Canning for Fishery Products: Bacterial Spores Heat Resistance

It is desirable that the test organism in comparative thermal death time determinations be one which grows readily on the ordinary culture medium, with the production of an abundant yield of spores in a minimum time.

It should, furthermore, be an organism which has a characteristic type of growth, or should possess some readily determinable which will serve to differentiate it from contaminants likely to be encountered.

The heat resistance of bacterial spores is specified by the time required to kill 90 per cent of the population at constant temperature; this enables a comparison of heat resistance of spores of many different bacteria. For most spores of importance in canned food spoilage their heat resistance is measured at 121.1 ºC (250 ºF), a common retorting temperature, and is expressed as the D value. A typical plot of the number of survivors against heating time is shown in Figure 1. It can be seen that the time to reduce the population from 1 000 000 to 100 000 is the same as that required to reduce it from 100 to 10. That is, the D value is constant for specific bacterial spores when they are subjected to heat at constant temperature. In Table 1 are summarised the D values of bacterial spores important in canned foods.

Destruction of all spores of Clostridium botulinum is the minimum safety requirement , when thermally processing low-acid canned foods. Canners aim to reduce the probability of one spore surviving the thermal process to such a low level that, for all practical purposes, the contents of the container pose no health risk due to survival of Clostridium botulinum (spores). Experience has shown that a process equivalent in sterilising effect to twelve decimal reductions of the population of Clostridium botulinum is sufficient to protect consumer safety. Such a process is referred to as a "12 D" process and it is equivalent to holding the contents of the container at 121.1 ºC for 2.8 min (12 D= 12 x 0.23 = 2.8 min). A process as severe as this will satisfy requirements (under conditions of good manufacturing practice); however, it will be insufficient to reduce to a commercially acceptable level, the probability of survival for the extremely heat resistant spores (with D values of 2.0 to 5.0 min) of non-pathogenic bacteria. This is why canned fish manufacturers select a thermal process which goes beyond the safety requirements of destruction of Clostridium botulinum.

Fig.1. Survivor curve for bacterial destruction at constant temperature

Although the probability of survival for spores of non-pathogenic heat resistant bacteria may be several thousand times that for Clostridium botulinum spores, their presence is of no great concern to canners for two reasons:

1. Should they lead to spoilage, there is no associated health risk
2. They only grow at temperatures above 40 ºC (i.e., they are thermophilic) and their optimum growth temperature is around 55 ºC, which is above that in most warehouses ) and retail outlets

Table 1. Decimal reduction times (D-values) of bacteria

important in low acid canned foods

Organism	D value (min. at 121.1 ºC)
B. stearothermophilus	4.0 - 5.0
C. thermosaccharlyticum	3.0 - 4.0
D. nigrificans *	2.0 - 3.0
C. botulinum (A & B)	0.1 - 0.23
C. sporogenes (P.A. 3679)	0.1 - 1.5
B. coagulans	0.01 - 0.07

* Formerly C. nigrificans

PAGE    1   -   2   -   3   -   4   -   5   -   6   -   7

The Principles of Canning for Fishery Products: Selection of Thermal Processing Conditions

The purpose of sterilizing cans of fishery products is to rid the container and the contents of all pathogenic micro-organisms and to prevent. spoilage by non-pathogenic contaminants under normal storage conditions. Selection of processing conditions necessary to fulfill these criteria is based upon experimental studies in which the rate of heat penetration to the slowest heating point (SHP) of the container is measured during simulated retorting cycles.

The data from these trials (or from suitable reference sources) are .used by fish canning technologists to determine the processing temperatures and times necessary to render the canned product commercially sterile. Manufacturers of canned fish (and all low-acid canned foods) can specify their thermal processes in terms of target Fo values, where the Fo value is a measure of thermal processing severity.

Having selected an appropriate Fo value (which may be far in excess of that required to reduce to an acceptably low level, the probability of survival of Clostridium botulinum spores as may be the case when the process is designed to bring about bone softening) the canner then adopts a time and a temperature for the thermal process which will ensure its delivery at the SHP of the container.

PAGE    1   -   2   -   3   -   4   -   5   -   6   -   7

The Principles of Canning for Fishery Products Preservation

What is Canning?

Canned fish

Canning is a method of preserving food in which the food is processed and sealed in an airtight container, providing a typical shelf life ranging from 1 year to 5 years and under specific circumstances a freeze dried canned product can last as long as 30 years and can still be safely consumed. The process was first developed as a French military discovery by Nicolas Appert in 1810. The packaging prevents microorganisms from entering and proliferating inside.

The Principles of Canning
The purpose of thermal processing during manufacture of canned fishery products is the destruction of bacteria by application of moist heat. Only having satisfied the safety requirements of protecting consumer health, and the commercial requirements of preventing non-pathogenic spoilage, does the canner set about choosing a thermal process schedule that will optimise the sensory quality of the finished product.

Of the bacteria contaminating fishery products, some (the pathogenic bacteria) cause food poisoning while others only spoil the food. Of particular concern to fish canners is the possibility of there being contamination by Clostridium botulinum which, if present, can form heat resistant spores capable of withstanding a mild thermal process. As this micro organism can grow at the pH of fish flesh it is important that the processor ensure that all his cans have received a process that is sufficiently severe to kill spores and vegetative forms of the bacterium. Survival of Clostridium botulinum, after the thermal process, is an extreme health risk as low-acid canned foods (pH > 4.5) support growth of the organism, and under certain conditions will also favour formation of the neurotoxin responsible for outbreaks of botulism.

Sterilization is a heat treatment given foods capable of supporting the growth of heat resistant spore forming bacteria. Sterilization processes destroy all pathogenic contaminants and all other micro organisms capable of growing under normal storage conditions; survivors of the process will be extremely heat resistant spores which pose no health risk and only grow at elevated temperatures (= 40 ºC). Rather than make canned foods absolutely sterile, canners aim for "commercial sterility" which means that the contents are safe (as all pathogenic microorganisms have been destroyed) and shelf-stable at normal storage temperatures. Were the thermal process designed to make all cans absolutely sterile, there would be unnecessary loss of sensory and nutritional quality without there being any increase in the safety of the product.

The higher the temperature of sterilization the greater is the rate of thermal destruction, which is why canners process their canned fish in steam under pressure rather than in water at atmospheric pressure. The rate of thermal destruction is also affected by the nature of the product (liquids heat faster than solids) and the container size (large cans of fish packed in brine take longer to reach lethal temperatures, than do small cans containing the same product). The total sterilization effect of a thermal process can be expressed as the sum of all the sterilization effects achieved by all the time-temperature combinations throughout the entire thermal process. By convention, sterilizing effect is expressed in standard units of minutes at 121.1 ºC, so that. an entire processing cycle is expressed as being equivalent, to holding the product at 121.l ºC for a given time. The unit of sterilization is the Fo unit, where an Fo value of one minute is equivalent to holding the product at 121.1 ºC for one minute and then cooling it instantly.

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U.S: Fresh and Frozen Seafood Processing Industry's Revenue for the Year 2009

Research and Markets: the Fresh and Frozen Seafood Processing Industry's Revenue for the Year 2009 Was Approximately $10.5 Billion Usd, with an Estimated Gross Profit of 33.3%

This latest Fresh and Frozen Seafood Processing Industry report provides the most updated market research on the industry. Its scope contains analysis on the industry's key financial data, competitive landscape, shipment and inventory data, upstream and downstream industries, and trade data.

The downstream analysis section of this industry reveals a large dependency on personal consumption. Understanding the recessionary effects on consumer consumption for products within this industry is essential.

This U.S. industry comprises establishments primarily engaged in one or more of the following: (1) eviscerating fresh fish by removing heads, fins, scales, bones, and entrails; (2) shucking and packing fresh shellfish; (3) manufacturing frozen seafood; and (4) processing fresh and frozen marine fats and oils. This 6-digit NAICS industry (311712) is under the hierarchy of Seafood Product Preparation and Packaging Industry (31171), Food Manufacturing Subsector (311), and the Manufacturing Sector (31-33). Its SIC equivalent codes are: 2077 - Animal and Marine Fats and Oils (fresh and frozen marine fats and oils); and 2092 - Prepared Fresh or Frozen Fish and Seafoods.

The industry's revenue for the year 2009 was approximately $10.5 billion USD, with an estimated gross profit of 33.3%. The industry used a projected 58 percent of its full production capacity in 2009. The industry could have increased its total shipment value to $18.1 billion USD under full production capacity. This industry did not have direct foreign trade statistics. The report nevertheless depicted relevant foreign trade data from a higher level NAICS industry or industry group. 

SOURCE: researchandmarkets.com

Oman self-managed in seafoods safety

The Sultanate has implemented stringent measures in tackling threats against safety of seafood and is self-sufficient in the well-being of marine wealth, according to an official at the Directorate of Fisheries. "We have effective system, processes, regulations and action plans besides comprehensive strategy for the safety of seafood taking into consideration that they are meant for public consumption,” Redha Said Khalfan al Faraj, Directorate-General of Fisheries Research, Fisheries Quality Control Centre, and Head of Department of Seafood Safety Implementation System, told the Observer.

He said these stern actions were necessitated after it was found that a major chunk of fisheries wealth had been killed in the Oman seas and a comprehensive action was warranted. “We came up with these actions as there were cases of mass mortality in the seas and protecting the sea wealth and safeguarding the seafood

was called for”.

According to a study conducted by the ministry some time ago, massive fish mortality was caused in the Musandam, Al Batinah, Muscat, Al Sharqiyah, Al Wusta and Dhofar regions against the 7,000 to 8,000 tonnes of fish killed in 1976.

In 2000 alone, massive fish mortality was detected along Azaiba shores and the same year also witnessed another major fish kill in Barka.

Preliminary reports suggested that the fish mortalities were due to toxins associated with harmful algal blooms (HABs).

This had raised local concerns regarding the safe consumption of seafood products. In effect, this warranted certain steps to be implemented to protect the seafood wealth to strike a perfect environmental balance.

With nearly 1,700 km of coastline and 150 species of fish and crustaceans, Oman’s fish reserves are among the largest in the world. The annual catch is the biggest in the Arabian Gulf.

With this prominence in the spotlight, this sector has been strengthened with technology, with improved harbours and facilities, marine workshops and aquaculture projects that add to the marine wealth. Oman’s marine exports include sardines, tuna, grouper, kingfish, hammour, shrimp, lobsters and abalone.

Report says on-shore fish processing best for region

A REPORT on how Forum island countries (FICs) could maximise sustainable returns from their fisheries resources says revenue to the FICs will increase if the region undertakes more on-shore processing of the resource.

The report by the Forum Fisheries Agency (FFA) called “Maximising the Sustainable Returns from Fisheries Resources in the Pacific” has been presented at the 14th Forum Economic Ministers’ Meeting (FEMM) being held in Alofi, Niue 26 – 28 October 2010.

The FFA report is primarily restricted to the Agency’s work in enhancing the economic returns from the off-shore fishery.

The report is one of several addressing the overarching theme of the 14th FEMM: “Broadening the Economic Base”.

The FFA report states the number of persons employed in the commercial fisheries sector in Forum island countries (FICs) can be expected to double in the next five years from the 13,000 in December 2009s as more of the fish caught in the region is processed by FICs.Recent estimates also suggest that FICs receive some US$70 million a year for access fees charged for fishing in their waters of an estimated catch value of US$4 billion.

The Vessel Day Scheme (VDS) adopted by the Parties to the Nauru Agreement (PNA) to allow more access to the purse seine fishery is expected to result in greater returns to the participating coastal states and more effective management of fishing levels.

The FFA report states that current returns to domestic economies from the fisheries sector largely fall into two categories; access fee revenue and revenues derived directly or indirectly from fisheries sector activities impacting on local economies.

Of these, access fee revenue currently makes the larger contribution although contribution of the tuna fisheries sector to national GDPs is also increasing where shore-side investments have been successfully established.

FFA studies also showed that, in the case of purse seine fishery, for each 100 metric tonne caught, the catching sector generates 0.7 jobs, and the same 100 metric tonne, if processed ashore, would generate seven jobs.

For the longline fishery the benefits of shore-side processing are not so high but still jobs are being increased by 50% if the catch is processed ashore.

Overall the Report states that FFA studies showed that returns to the local economies tripled if the catch is processed ashore.

An additional FFA study which examined the reasons for past success or failure of commercial fisheries enterprises in the region established the importance of appropriately experienced and resourced private sector involvement, while at the same time emphasizing the role of government in establishing an enabling environment and building strategic partnerships between the various stakeholders in such projects.

On future directions, the FFA report explains that the Regional Tuna Management and Development Strategy 2009-2014 seeks to achieve enhanced development outcomes from the fisheries resources by, inter alia, “further providing a way to maximize long-term economic and social benefits available to FFA members”.

The Forum Economic Ministers will discuss means by which the efforts of FICs planning and development agencies can assist to increase the countries’ revenue from the fishery sector in collaboration with national fisheries agencies, as well as, regional bodies such as FFA and the Secretariat of the Pacific Community (SPC), and the sub-regional PNA and Te Vaka Moana groupings.

SOURCE: www.solomonstarnews.com

INDONESIA: fish products export in Q12010 up by 3.7 percent

Export of fishery products in Q1 of 2010 went up by 3.26 thousand tons or 3.7 percent.

The increase is primarily due to increased export of fresh fish, catch as well as cultivated fish, by 2.45 thousand tons.

This was stated by the secretary general at the Ministry of Maritime Affairs and Fisheries, M Syamsul Maarif, here Thursday (8/7).

He added that total value of fish export in Q! amounted to USD 621.8 million or up by 7.09 percent against that of Q1 2009.

In total, export went up but there were products that went down, such as unfrozen and frozen shrimps, canned shrimps, fresh tuna, frozen cakalang tuna, frog legs, snails.

But the lower export of some products could be compensated for by those of others, such as canned tuna. Indonesia’s major fish products export is dominated by Japan, Ghana, Chile, New Zealand.

Import of fishery products also went up slightly. But import of shrimp feed went down, he added. (T.Bhr/dry/ton)

Jakarta 9/7/2010 (Kominfo-Newsroom) 

Retrieved from: Bipnewsroom

Japan and South Korea are interested in investing in the development of the tuna processing plant

Tuna fish

Japan and South Korea are interested in investing in the development of the tuna processing plant in Kulon Progo Regency, Yogyakarta Special Region, because it has great potential.

"Both countries have been sending a team to analyze the possibility of investing in the tuna processing plant," said Head of Fisheries and Marine Resources Special Region of Yogyakarta (DIY) Point Sugiarto in Yogyakarta, Friday (8 / 10).

According to him, the investments required to build a tuna processing plant in Kulon Progo reached Rp1 trillion. Investments that will depend on the results of a study team from Japan and South Korea (ROK). "We responded positively to investment plans by both countries because it can contribute to local revenue and provide employment. Thus, to improve the welfare of society," he said.

He said, along the south coast of Java, especially in the area of Kulon Progo have the best tuna in the world, the blue fin, and the number is very large. However, that potential has not been used optimally. "The average population reached 2,000 tons of tuna, but has not been explored to the fullest. This is because there is still some obstacles faced by local fishermen," he said.

According to him, some of these obstacles were lack of equipment and the ability of fishermen Kulon Progo make tuna fish, though, availability is huge. "One of the efforts to optimize the potential of it is to prepare a tuna processing factory and an international port. Thus, there is the potential that can be fully utilized to improve the welfare of the community," he said.

Retrieved from: Media Indonesia

INDONESIA invited Peru for developing fish meal processing plant

Minister of Maritime Affairs and Fisheries Fadel Muhammad will meet with Peruvian Minister of Production in charge of fisheries to discuss possible joint ventures in the field of fish meal processing industry.

"Cooperation with the Republic of Peru in the processing of fish meal quite right. Because the fish meal industry in the country is one big enough in the Pacific region," said Head of Data, Statistics, and Information CTF Soen'an H. Poernomo in a press release in Padang, on Wednesday (6 / 10).

Citing Minister of Maritime Affairs and Fisheries Fadel Muhammad, Soen'an said the bilateral meeting is planned to take place on the sidelines of the third meeting of APEC Oceans Related Ministerial Meeting (AOMM3) in Peru, 11 to 12 October 2010. To follow up the cooperation plan, the Minister KP also plans to visit several factories and industrial processing of fish meal and fishing companies in Lima.

The AOMM3 meeting is a follow declaration leaders of countries members of APEC (Asia Pacific Economic Cooperation) 2009 primarily related to environmentally sound sustainable development. The event will be participated by the minister of marine from all APEC member countries.

"Minister of Maritime Affairs has traveled to Peru on Tuesday," he said. AOMM3 will discuss several matters related to management of marine and fisheries that are good for food security.

Source: Media Indonesia

Food and Drug Administration (FDA) of the United States to check the quality and safety of fishery in Indonesia.

Ministry of Maritime Affairs and Fisheries (NOA) received the visit of three officers "Food and Drug Administration" (FDA) of the United States to check the quality and safety of fishery in Indonesia.

"To show the seriousness of the government against the system of quality assurance and safety of fishery, the CTF receives the visit of three officers from the FDA to 15 UPI (Fish Processing Unit) in Indonesia," said Head of Data, Statistics, and Information CTF, Soen'an H . Poernomo, in a written statement received by AFP on Monday.

According Soen'an, visiting officials from the regulatory body of quality safety of food products and medicines intended for the U.S. government's export of Indonesian fishery products to the United States can be accepted in accordance with the country's product safety standards.

Although derived from a similar institution, he added, the three FDA officials were not incorporated and working in a team but individually to each predetermined UPI scattered in various regions in the country.

He said, the visit has been started since 3 October and is expected to last until October 27, 2010.

They, he said, visiting 15 UPI contained in seven provinces, namely Jakarta, Lampung, West Java, Central Java, East Java, Bali and South Sulawesi.

Meanwhile, the National Fish Quarantine, Quality Control and Safety of Fishery Products CTF will also provide guidance to follow the inspection process.

In addition, the agency also will record all findings and if there are any discrepancies then corrective action can be performed quickly and accurately.

He said, the guidance system of quality of fishery products in Indonesia has begun since the late 1960s.

Any improvement to the quality supervising has been made of certified professionals, including a curriculum for training at the Academy of Fishery.

"Products that are exported are also assessed by organoleptic and laboratories, both chemical and microbiological," he said.

He also points out, the next quality coaching will follow international dynamics, namely the quality of analysis at the critical point processing product, which is known as Hazard Analysis Critical Control Points (HACCP), which was initiated by the United States.

At this time, he added, has also expanded the analysis method "traceability" (search) product quality since the beginning of production, which is a method that was first developed in Europe. 

Based on data from the CTF, the export of fishery products to the U.S. in 2009 reached as much as 155.8 thousand tons with total value amounting to 944.4 thousand U.S. dollars.

Source: Sinar Baru Indonesia