1. Establish a firm contract for the supply of fresh carp that establishes a good handling/refrigeration and acknowledges price/kg. see B13. This will be done as early as possible into the project, at the latest after successful production of test market samples. Commercial manufacture of new products is the ulimate project objective and the price and quality of raw materials is critical before commercialisation.

2. To perfect processing technology to ensure flavour modification of the carp "muddy" flavour. Application of natural food acid technology will be elaborated on eg by use with Rosinal or other products.

3. To prepare emulsified fish based smallgoods such as sausage, frankfurts, meat loaf and pate. Also to produce fish ham.

4. Define the packaging most suitable for the maintenance of shelf life comparable to that of similar meat based product.

5. Define the shelf life in terms of HACCP programs. NB. A final report will be made available to the NSC will outline full manufacturing details including handling of raw materials, processing conditions, HACCP plans approximate cost structures, marketing opportunities and status of commercialisation. This information will be in-confidence for 12 months after submission to the National Seafood Centre after which time it can be made available inthe public domain. see B8 also.