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Seaborn AS Close to nature. Seaborn AS was founded 23th May 2001 by key personnel in the Norwegian seafood industry. Head office in Bergen, Norway. Offices in Sweden .

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Presentation Transcript
slide2
Seaborn AS was founded 23th May 2001 by key personnel in the Norwegian seafood industry.
  • Head office in Bergen, Norway.
  • Offices in Sweden .
  • Seaborn AS is engaged in production and export of farmed salmon and trout in Norway. Our producers have a long experience and tradition in farming during generations.
slide3
Seabornwill be thesuppliercustomerschoosebecauseofhigh service level . Seabornwillalso be the link betweenthe farmers and the market .
slide5
Shareholders

Our shareholders owns a total of 46 licenses for farming of

salmon and trout in Norway

HAVdyrkene….............................................…….60 %

Farmers in the north of Norway………...……………...12 %

Berg Partner Havbruk AS…………………….…………4,5 %

Employees…………..…….………………………….….23,5 %

slide6
Havdyrkerene BA

Steinvik Fiskefarm AS

Osland Havbruk AS

Flokenes Fiskefarm AS

Marø Havbruk AS

Nordfjord Havbruk AS

Hyen Laks

E. Karstensens Fiskeopp.

Fyllingsnes Fisk AS

Bringsvor Laks AS

Straume Fiskeoppdrett

Drageid Laks AS

North Locations

Eidsfjord Sjøfarm

Mortenlaks AS

Skottneslaks AS

Pundslett Laks AS

slide7
Salmon Trout
  • Steinvik Fiskefarm
  • Osland Havbruk
  • Hyen Laks
  • Fyllingsnesfisk
slide8
Salmon in the South
  • Steinvik Fiskefarm
  • Drageid Laks
  • Osland Havbruk
  • Flokenes Fiskefarm
  • Marø Havbruk
  • Hyen Laks
  • Nordfjord Havbruk
  • E. Karstensen Fiskeoppd.
  • Bringsvor Laks
  • Tombre Fiskeanlegg AS

Packing stations: SF-222

SF-371

H-109

  • Salmon in the North
  • Eidsfjord Sjøfarm
  • Mortenlaks
  • Skottneslaks
  • Pundslett
  • Packing stations: N-800, N-308
  • N-169
slide9

SOUTH LOCATIONS

Nordfjord Havbruk AS

E. Karstensens Fiskeoppd

Marø Havbruk AS

Osland Havbruk AS

Fyllingsnes Fisk AS

Bringsvor Laks AS

Hyen Laks

Steinvik Fiskefarm AS

Flokenes Fiskefarm AS

Drageid Laks AS

slide10

NORTH LOCATIONS

Øyfisk AS

Eidsfjord Sjøfarm

Mortenlaks AS

Skottneslaks AS

Pundslett Laks AS

slide11
Electronic Traceability and Documentation

Online

  • Document chain
  • Feed- Broodstock- Freshwater-Seawater- Processing- Logistic
  • Electronic storage
  • Internal control
slide14
VALUE ADDED PRODUCT

Seaborn policy is to supply all actual product to the market:

VAP products will preferably be produced out by Seaborn fish for optimal traceability

VAP products will be produced in private label, to insure best quality and food safety

VAP producers have to satisfy all national and international legislations

slide16

Seaborn commited with environment

  • Marco Polo is the European Union’s funding programme for projects which shift freight transport from the road to sea, rail and inland waterways. This means fewer trucks on the road, less congestion, less pollution and release of CO2 and more reliable and efficient transport of goods.
  • Seaborn has a high percentage of transport services by rail and sea.
slide17

ULT

HISTORY OF ULT

ULT technology was developed for freezing and storage of Tuna for

the Japanese sushi and sashimi market, and has been used since the

1970-ties when new standards were introduced.

Maersk started to develop ULT equipment in the early 1990-ties and

it is this equipment that we are now using to freeze ULT salmon

and trout.

We have been working to produce and promote ULT frozen

products of Norwegian salmon and trout since 2005. A scientific

study was also launched in 2005 to study and document the benefits

and advantages of ULT. Tokyo University of Marine Science and

Technology participated in this study.

In 2006 a number of Japanese importers and processors were invited

by Maersk and Norwegian Research Institute SINTEF to taste

samples of ULT frozen products. The results were very good, and

clear recommendations to start import of ULT frozen salmon and

trout to the Japanese market was given by a majority of

the participants.

FROZEN PRODUCTSOF SALMON AND TROUTAT ULTRA LOW TEMPERATURES

Layout og trykk: TH photo & marketing - 2007

For more information: www.seaborn.no

slide18

WHAT IS ULT?

ULT stands for freezing and storage

At Ultra Low Temperature down

to–60 C. In this particular case it is

freezing and storage of Norwegian

salmon and trout to – 60 C

WHY ULT FROZEN SALMON

AND TROUT

ULT frozen products of salmon and

trout holds a substantially better

quality than standard frozen products

over time, and can in several ways

compete with fresh products.

The ULT frozen products of salmon

and trout gives better:

QUALITY:When frozen to –60C the

bacteriological activity is almost non

exsisting, and the natural fresh quality

of the fish is preserved much better

compared to standard freezing operations.

Studies and tests are clearly showing that

ULT is improving important features such

as colour, texture and fresh, natural

taste and smell.

FRESHNESS: It takes only about 12 hrs

From the fish is swimming in the sea until

it is frozen to –50C. After defrosting the quality is just as good as, or even better,

then fresh salmon and trout delivered

by air.

STORAGE: Because the fish is stored at

–60C, and there is close to none bacterio-logical activity, the fish can be kept in

storage for a long time and still maintain

its high quality and freshness when

defrosted.

ENVIRONMENT: Shipment by ULT container is only giving 1/3 of emissions compared to air transport of fresh salmon

and trout.

ULT frozen salmon and trout will have

the same high quality as the well known

ULT frozen tuna fish.

PRODUCTION OF ULT FROZEN SALMON AND TROUT

We are only using superior quality Norwegian salmon and trout with full

traceability and history from selected farmers to ensure the best possible quality.

Temperatures are closely monitored at all times during production and freezing.

After freezing to – 60 C the fish is quickly glazed and packed, and then put

directly into ULT-containers for storage and transportation.

TESTS ARE SHOWING THE FOLLOWING FREEZING TIMES:

-20c = 5 h -50c = 8 h

-30c = 6 h -55c = 8,5 h

-40c = 7 h -60c = 12 h

slide20

Situation 2010:

  • Biomasse in Norway up 6%
  • Total demand up 8%
  • Total productionworldwide: - 80.000 t. Chile willonlyproduce 60-80.000 t
  • Expectedpriceincrease