13 results
Industry
Industry
PROJECT NUMBER • 1984-015
PROJECT STATUS:
COMPLETED

Feasibility of intensive aquaculture of freshwater crayfish of the genus Cherax

In Western Australia, and now elsewhere, there has been considerable interest in marron farming for over two decades. Many schemes have come and gone and the highly optimistic attitude which once prevailed has gradually been replaced by a more realistic approach to marron aquaculture. While, for...
ORGANISATION:
Curtin University
TAGS
Nutrition
Marketing
Freshwater
Aquaculture
Blank
PROJECT NUMBER • 2007-711
PROJECT STATUS:
COMPLETED

SCRC: Seafood CRC: review of health benefit research and development relevant to the Australian seafood industry and members of the Australian Seafood CRC

The purpose of this review was to; Undertake an initial assessment of the current status of organisations and institutions providing information regarding seafood consumption Detail the work that has been done to document the health benefits of seafood Identify current methods and those...
ORGANISATION:
Curtin University
TAGS
Stakeholder
Resource Enhancement
Marketing
Innovation
Health Benefits

Seafood CRC: Centre of Excellence Science Seafood & Health (CESSH): Post Harvest Research Program

Project number: 2013-711
Project Status:
Completed
Budget expenditure: $412,202.00
Principal Investigator: Jayne M. Gallagher
Organisation: Curtin University
Project start/end date: 14 Jun 2013 - 29 Jun 2016
Contact:
FRDC
TAGS
Waste
Training
Stakeholder
Rac Wa
Policy

Need

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

Objectives

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

Final report

Author: Professor Alexandra McManus and Dr Janet Howieson
Final Report • 2019-01-01 • 863.24 KB
2013-711-DLD.pdf

Summary

This report summarises the outputs of Sub-Programs 2-5 of FRDC 2013-711: Centre of Excellence for Science, Seafood and Health. The report focuses on the period between January 2013 and June 2015 after which time the Sub-programs were ceased. The Sub-programs were entitled: Retailer 2020, Food
Policy Research, Research Advisory Service and Education, Communication and Extension. However, in reviewing the research, many of the outputs were common to several of the programs so will be reported in this way rather than under each sub-program.
Industry
PROJECT NUMBER • 2014-705
PROJECT STATUS:
COMPLETED

Seafood CRC: a guide for use by the shark and other fisheries for preparation of information for consumers.

This project aimed to develop ‘how to’ guide for small to medium businesses to assist in navigating the Food Standards Code as well as a simple promotional brochure framework, using Augusta Wild Caught Fisheries to illustrate how it could be used in practice. This guide aims to help...
ORGANISATION:
Curtin University
TAGS
Rac Wa
Promotion
Nutrition
Food Safety
Consumer Health
Industry
PROJECT NUMBER • 2016-261
PROJECT STATUS:
COMPLETED

Investigating the use of trace element profiles to substantiate provenance for the Australian prawn industry

In 2015 industry stakeholders from the Australian Council of Prawn Fishers (ACPF) and the Australian Prawn Farmers Association (APFA) identified the potential for the "Love Australian Prawns" (LAP) campaign to be undermined by the practice of unscrupulous operators substituting Australian prawns...
ORGANISATION:
Curtin University
TAGS
Traceability
Supply Chain
Resource Access And Allocation
Media
Communications
SPECIES
Black Tiger Prawn
King Prawns
Banana Prawns
Tiger Prawns
School Prawns
Industry
PROJECT NUMBER • 2013-711.40
PROJECT STATUS:
COMPLETED

Seafood CRC: new opportunities for seafood processing waste

This report summarises the research undertaken under FRDC 2013/711.40: New Opportunities for Seafood Processing Waste Industry consultation and the development of a modified value chain analysis framework for new products from processing waste resulted in eleven industry case studies being...
ORGANISATION:
Curtin University
TAGS
Waste
Value Add
Survey
Supply Chain
Stock Assessment
SPECIES
Southern Bluefin Tuna
Patagonian Toothfish
Blue Mussel
Abalone
Octopuses
Industry

Seafood CRC: new opportunities for underutilised species

Project number: 2013-711.30
Project Status:
Completed
Budget expenditure: $64,500.00
Principal Investigator: Janet Howieson
Organisation: Curtin University
Project start/end date: 14 Aug 2015 - 14 Jan 2016
Contact:
FRDC
TAGS
Trade
Supply Chain
Stock Assessment
Stakeholder
Rac Wa

Need

Approximately 25,000 tonnes of finfish is not harvested in Australia each year, even though operators are licensed to do so. This is because the fish have a low market value (leatherjacket), are difficult to process (Boarfish), are very fragile and require an exacting supply chain to reach the market in satisfactory condition (sardines, Australian Salmon) or are harvested from remote areas with inadequate support infrastructure. Additional tonnage is harvested but directed to low value products such as pet food, bait and aquaculture feed (sardines, mackerel, silver warehou, bonito tuna). There are also areas (e.g. Western Deep Trawl) where little is know about the fishery resource and potential
for commercialization. And there are also fish discarded after being caught due to low market value or insufficient space for storage. Each of these under-utilised species can be used to produce high quality, fresh and processed products that could help meet the increasing demand for seafood.

Objectives

1. Develop at least two new commercial opportunities for underutilised/low value species.
2. Develop and trial a framework for taking underutilised species to market

Final report

ISBN: 978-0-9925568-9-1
Authors: Dr Janet Howieson Kerri Choo Andrew Tilley Sarah Crisp
Final Report • 2019-04-01 • 1.01 MB
2013-711.30-DLD.pdf

Summary

This report summarises the research undertaken undera suite of activities that formed FRDC 2013/711.30
Using information taken from a variety of fisheries management and market sources, an underutilised species database was developed based on harvested volumes and price (see appendix 1). Initially the database was focused on Western Australia but, following increased stakeholder interest, it was later broadened to include the majority of Australian fisheries. 
A number of case studies for this particular project were selected based on information from the database and on meeting certain parameters under a value chain analysis framework that had been developed in a previous project undertaken with the prawn industry (Seafood CRC 2007-793.10). In order to be undertaken, case studies required whole of chain industry commitment to the project with a proposed path to market. The undertakings of each case study are detailed in the appendices.
Although the New Opportunities for Underutilised Species project resulted in several new products becoming available commercially and a number of others undergoing market trials, it also identified a number of challenges when working with underutilised species
The project succeeded in identifying and collating a range of opportunities for underutilised species in the Australian commercial fishing industry. It also demonstrated that it is possible to work with commercial partners to realise commercially relevant outcomes from these species. It is therefore recommended that the best approach for the Australian Seafood industry to generate opportunities from underutilised species is to use the database and value chain and product development methodology as much as possible but with modifications, if required. However it is also important to note the challenges of such research, including ensuring whole of value chain commitment, flexibility around commercial volatility and patience and awareness of these issues should always be considered in any further project development. Equally, it is key to ensure technological new product innovations are end-user and market-driven and specifically targeted to each particular underutilised species case study.

Project products

Research data • 2019-04-01 • 168.79 KB
2013-711.30-A1-DLD.pdf

Summary

At the commencement of the project an underutilised species Excel database was developed. The database was intended to describe the species, fishery, catch method, total allowable catch, actual catch and pricing as appropriate to allow the informed selection of possible case studies to be included in the project. The criteria for inclusion in the database for underutilised species was related to the harvest levels when compared to the commercially relevant tonnage able to be caught and retained, and current market value (<6/kg for whole fish).
The database was originally developed to focus solely on Western Australia fisheries but it was later broadened to all Australia as it was anticipated it would be a useful tool for all states, even after the current project was finished.
 
This database is alsoutilised as part of: 2017-185: A review of projects concerned with improved exploitation of underutilised species 
Report • 2019-04-01 • 5.05 MB
2013-711.30-A2-DLD.pdf

Summary

In November 2013 Dr Janet Howieson presented on the previous Australian Salmon research results (see Seafood CRC 2008-794.10) at the South Coast Professional Fishermans Association (SCPFA) Annual Management Meeting. As a result of that presentation an Australian Salmon industry development group (IDG) (consisting of fishers, processors and marketers) was formed to oversee the research effort. In December 2013 a workshop (facilitated by Ewan Colquohoun) was held with the IDG and other stakeholders to develop objectives/program/parameters for the Australian Salmon case study. For further desktop research by Colquohoun on Australian Salmon options see Appendix 3.
 
In this case study, Australian Salmon value add opportunities were explored for a range of products, as canned, smoked, fish in oil and premium pet food products, which were developed and market tested. The development and market-testing methodologies are presented in this report. However, although opportunities and small-scale markets were identified, the growth of the sector is hindered by the inability of the fishers at present to produce large volumes of high quality product. New management and harvest strategies are in development in order to address this issue.
Report • 2017-12-01 • 412.54 KB
2013-711.30-A4-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Pilbara Trawl case study, conducted in conjunction with MG Kailis, Westmore Seafoods, Central Seafoods, Catalanos Seafoods, Endeavour Foods, followed on from an approach by MG Kailis and Westmore Seafoods about how to add value to some of the high volume, low value species harvested in the Pilbara finfish trawl. It is currently often not economically viable to retain this catch.
 
Catch data was collected for 2011-2014 and all harvested species analysed as per the value chain methodology. Based on catch volume and current market prices as well as consultation with processors and end-users, a list of possible target species was developed. These species were Rosy Threadfin Bream, Bluespotted Emperor, Trevally (smaller size), Robinson’s Seabream, Frypan Bream and Tropical Snappers (Lutjanus spp). A whole of chain Group Explorer Pilbara finfish stakeholder meeting was then facilitated to determine the focus of the case study. It was agreed the main focus would be on cost effective production and retail trial of filleted and headed and gutted product. As such the ongoing research plan was to focus on understanding the relative recoveries, costs and quality of product produced by local production (hand filleting), off shore production or by filleting machine. Initial work was completed with local processors and import and export permits for the target species were applied for and granted. The agreed next stage was to investigate different product forms produced under the different processing scenarios. However the off-shore filleting trials had to be cancelled due to some quality assurance issues with the off-shore facility therefore instead, local operators embarked on a filleting and marketing trials with bluespotted emperor in particular. Despite planned automatic processing options being cancelled due to commercial issues, resulted in a number of former underutilised species such as Bluespotted Emperor, Frypan Bream and Tropical Snappers (Lutjanus spp) achieving improved market status
Report • 2017-12-01 • 413.16 KB
2013-711.30-A5-DLD.pdf

Summary

Note: This report is available on request from the PI or FRDC - A summary of the project is available in the 2013-711.30 final report, as well as below
 
The Saddletail Snapper case study, conducted in conjunction with Australia Bay Seafoods, Catalanos Seafood, explored Saddletail Snapper and the use of a technological innovation involving the injection with a plant based processing enzyme (bromelain) into the fish to improved product texture consistency.
 
Saddletail Snapper fillets sometimes exhibit an inconsistent ‘tough’ texture upon cooking; this has had a detrimental impact on the marketability of the species resulting in significant unharvested quota. Research has identified a positive correlation between the increasing age of the fish and increasing ‘toughness’ of the cooked fillet. However, despite this relationship, there is still substantial variability in the ‘toughness’ of fish of similar age. This limits the commercial viability of using fish age as a predictor of cooked texture as it involves the costly and time-consuming exercise of aging the growth rings of the ear bones (sagittae otoliths). This study explored an injection process to provides a consistent Saddletail Snapper product with improved textural properties. Large scale commercialisation has been achieved and Australia Bay Seafoods is currently developing marketing material and researching suitable markets for the products.
Report • 2018-12-01 • 1.34 MB
2013-711.30-A6-DLD.pdf

Summary

This case study, conductd in conjunction with West Coast deep sea licence holders, Southern Trading Pty Ltd, looked at new options for Champagne Crab, which is characterised by low market acceptance due to low meat yields and the difficulty in extraction, and difficulty in handling due to the spines. The study involved high pressure pasteurisation (HPP) trials.
 
In terms of overseas markets, the main market for the crabs is China via live export. The crabs are sold in small quantities on the local market, either live or cooked and as a whole animal however they are undervalued because the meat is difficult to extract after cooking and the spines make the product difficult to handle. In addition, Champagne Crab are not as highly prized on the export markets as other deep sea crab species because of their smaller size, less favourable colour and handling issues. In terms of the domestic market, champagne crabs are not a species well known for eating and as such, are in little demand. Again this is mainly because it is too time-consuming to extract the meat after cooking.
 
This study confirmed that Champagne Crab has a very sweet flavour and texture and if cooked whole and then frozen, a very acceptable thawed product can be produced. However, there were a couple of issues identified such as although the hairs did not appear to cause tainting, there may be a risk for consumption if the meat is not extracted for use as a food ingredient prior to serving and if the crabs are frozen raw then later thawed and cooked this results in the flesh being very mushy. In addition, the barriers to the product other than as a live product remain in that there are very low meat recovery yields and the difficulty in extraction due to the spines and the hardness of the shell. The results overall were promising enough for the Champagne Crab to be included in the HPP trials as described in Appendix 6. In these trials, efficient raw meat extraction, with pleasing flavour characteristics was achieved, and ongoing work with the champagne crabs has been proposed by the industry partners
Report • 2017-12-01 • 2.66 MB
2013-711.30-A7-DLD.pdf

Summary

HPP technology was also tested on 16 seafood products (including Akoya Oysters, Mussels, Abalone, Prawns, Deep Sea Bugs, Marron, raw finfish fillets, cooked finfish, Octopus, Squid, cooked Crab meat and cooked whole crab). New opportunities associated with meat extraction, shucking and extended shelf-life are currently still under investigation. One new product – HPP cooked crab meat with extended shelf-life - was taken to market and was a Finalist in the 2017 WA Delicious awards.
Report • 2015-08-01
2013-711.30-A3-DLD.odf

Summary

Consultation wasundertaken face-to-face and confidentially with all of the Australian Salmon licence holders in Western Australia. This consultation process included all beach seine fishers in both the South and South West fisheries. This independently managed desk research and consultation process undertaken in April 2015 identified a number of findings, which are reported in this appendix.
Industry
View Filter

Research

Category

Species

Organisation