Everything is
good in fish!
1
Everything is
good in fish?
2
What do we take ?
Every year, about 130 millions of tons of fishes are captured and
produced
3
What do we take ?
No more wild fishes captured since 30 years !
4
What do we land ?
1.
By catch
5
What do we land ?
1.
By catch
6
What do we land ?
1.
By catch
7
What do we land ?
1.
By catch
8
What do we land ?
1.
By catch
9
What do we land ?
1.
By catch
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What do we land ?
1.
By catch
Every year about 7,3 millions tons of by
catches are rejected into oceans (FAO),
much more says the WWF (40,4% of global
marine catches)
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What do we land ?
2.
Wastes on board
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What do we land ?
2.
Wastes on board
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What do we land ?
2.
Wastes on board
Every year thousands tons of wastes are
rejected into oceans
14
What do we let ?
3.
Home wastes
What do we let ?
3.
Home wastes
What do we let ?
3.
Home wastes
What do we let ?
3.
Home wastes
What do we let ?
3.
Home wastes
What do we let ?
3.
Home wastes
What do we let ?
3.
Home wastes
Cut off
(17%)
skin
(2%)
backbones
(15%)
head
(19%)
viscera / liver (15%)
roes / milt
We eat less than half of the fish under
fillet form
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What do we let ?
3.
Home wastes
What do we let ?
4.
Industrial wastes
SORTING
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What do we let ?
4.
Industrial wastes
CUT OUT
24
What do we let ?
4.
Industrial wastes
CANNING
25
What do we let ?
4.
Industrial wastes
Big amount of wastes are generated by fish
industries
In France, each year more than 150.000 tons
of wastes are generated each year !
26
What do we let ?
5.
Global fish and seafood wastes
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What do we do ?
1.
Landfill
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What do we do ?
2.
2.1
Mass transformation
Fish meal and fish oil
Raw material
OVEN
OIL
PRESS
Press cake
DECANTOR
Solids
SEPARATOR
Stick water
EVAPORATOR
Concentrate
DRYER
MEAL
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What do we do ?
2.
2.1
Mass transformation
Fish meal and fish oil
What do we do ?
2.
2.1
Mass transformation
Fish meal and fish oil
33 millions tons
of raw material
6.3 millions tons of fish meal
1.1 million tons of fish oil
17% of by products only !
(5.6 millions tons)
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What do we do ?
2.
2.2
Mass transformation
Artisanal fish oil
2 volumes of water + 1 volume of fish wastes
20 minutes of boiling
Food grade oil
What do we do ?
2.
2.3
Mass transformation
Composting
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What do we do ?
2.
2.4
Mass transformation
Fish silage
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What do we do ?
2.
2.4
Mass transformation
Fish silage
What do we do ?
2.
2.4
Mass transformation
Fish silage
What do we do ?
2.
2.4
Mass transformation
Fish silage
Lower level of proteins compare to fishmeal !
Crude proteins (non cooked)
Applications fields non limited to feed
What do we do ?
2.
2.4
Mass transformation
Fish sauce
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What do we do ?
2.
2.4
Mass transformation
Fish sauce
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What do we do ?
2.
2.4
Mass transformation
Fish sauce
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What do we do ?
2.
2.4
Mass transformation
Fish sauce
Traditional in Asia
Big volumes are produced
Some sorted by-products can be used !
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What do we do ?
2.
2.5
Mass transformation
Hydrolysates
PROTEINS + OIL + MINERALS
Acid or Base
Enzyme
OIL + MINERALS
PRO
TEIN
S
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What do we do ?
2.
2.5
Mass transformation
Hydrolysates
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What do we do ?
2.
2.5
Mass transformation
Hydrolysates
44
What about
sorting …
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What do we do ?
3.
3.1
Sorting for a better upgrading
« Direct food »
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What do we do ?
3.
3.1
Sorting for a better upgrading
« Direct food »
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What do we do ?
3.
3.1
Sorting for a better upgrading
« Direct food »
48
What do we do ?
3.
3.1
Sorting for a better upgrading
« Direct food »
49
What do we do ?
3.
3.1
Sorting for a better upgrading
« Direct food »
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What do we do ?
3.
3.1
Sorting for a better upgrading
« Direct food »
Local markets but can be important !
Food standards
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What do we do ?
3.
3.2
Sorting for a better upgrading
traditional foodstuff : aroma
Raw material + water
mixing + drying
5-7% of soluble extract
~ 20% of insoluble powder
Raw material
cooking + drying
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What do we do ?
3.
3.2
Sorting for a better upgrading
traditional foodstuff : aroma
All the by-products with food quality
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What do we do ?
3.
3.3
Sorting for a better upgrading
traditional foodstuff : gelatin
Fish gelatin from cold
water weak strength and
low temperature of
jellification
Fish gelatin from hot
water classical strength
and temperature
Microencapsulation
Substitution:
Kasher
Halal
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BSE
What do we do ?
3.
3.3
Sorting for a better upgrading
traditional foodstuff : gelatin
Only the skin is used
Restricted market due to the high price
Microencapsulation is developing
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What do we do ?
3.
3.4
Sorting for a better upgrading
functional food: omega 3
everybody knows omega 3 !
omega 3 are good for health !
EAT omega 3 !
56
What do we do ?
3.
3.4
Sorting for a better upgrading
functional food: omega 3
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What do we do ?
3.
3.4
Sorting for a better upgrading
functional food: omega 3
By-products from fishmeal (fatty fishes)
Matière première
FOUR
HUILE
PRESSE
Gâteau de presse
DECANTEUR
Solides
SEPARATEUR
Eaux de colle
EVAPORATEUR
Concentré
SECHOIR
FARINE
What do we do ?
3.
3.4
Sorting for a better upgrading
functional food: omega 3
By-products from fishmeal industries
Liver of lean fish
Market in expansion
10 – 20 US$/Kg
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What do we do ?
3.
3.5
Sorting for a better upgrading
nutraceutical: with omega 3
Consumption of nutraceutics with fish oil
(in US$ / person)
omega 3 are healthy !
Healthy on everything ?
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What do we do ?
3.
3.5
Sorting for a better upgrading
nutraceutical: with calcium
Positive effect of calcium on bones !
Target : old people (osteoporosis), child and
teenagers who do not drink « enough » milk
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What do we do ?
3.
3.5
Sorting for a better upgrading
nutraceutical: with calcium
Fish bones are used
Emerging market
Compete with mineral calcium
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What do we do ?
3.
3.6
Sorting for a better upgrading
nutraceutical: cartilage care
Principle : to give all the constituents
of the cartilage : calcium,
glucosamine, chondroitine, collagen of
type II,…
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What do we do ?
3.
3.6
Sorting for a better upgrading
nutraceutical: cartilage care
What do we do ?
3.
3.7
Sorting for a better upgrading
Sportive nutrition: proteins & amino acids
Usually take to reinforce muscles and
improve performances
3 kind of products: powder, energetic
drinks and snacks
10% of growing / year
Mostly extracted from whey and soya
What do we do ?
3.
3.8
Sorting for a better upgrading
Cosmetic: gelatin and collagen
Initially under their raw form
What do we do ?
3.
3.8
Sorting for a better upgrading
Cosmetic: gelatin and collagen
Initially under their raw form
Nowadays under hydrolysates form for
cream, peals,…
What do we do ?
3.
3.8
Sorting for a better upgrading
Cosmetic: gelatin and collagen
Initially under their raw form
Nowadays under hydrolysates form for
cream, peals,…
Low melting point of fish gelatin allow its
uses into drink
What do we do ?
3.
3.9
Sorting for a better upgrading
Biotechnology : substitute to mother milk
Mother milk is naturally rich in omega 3
(however reduction since 100 years)
Important market for the marine omega 3
notably DHA
Nowadays market leader is Martek (USA)
with oil extracted from microalgae
What do we do ?
3.
Sorting for a better upgrading
3.10 « Pharmacy » : bioactive peptides
PROTEINS + OIL + MINERALS
Acid or Base
Enzyme
OIL + MINERALS
PRO
TEIN
S
70
What do we do ?
3.
Sorting for a better upgrading
3.10 « Pharmacy » : bioactive peptides
PROTEIN
PROTEIN
PROTEIN
PROTEIN
PROTEIN
Enzyme
P PRPRO
PRO
PROTEI
OTEIN
ROT
TEIN
TEI
N
EIN
N
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What do we do ?
3.
Sorting for a better upgrading
3.10 « Pharmacy » : bioactive peptides
antibacterial
immunostimulating
hypotensive
SCREENING
calciotropic
P PRPRO
PRO
PROTEI
OTEIN
ROT
TEIN
TEI
N
EIN
N
antioxidant
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What do we do ?
3.
Sorting for a better upgrading
3.10 « Pharmacy » : bioactive peptides
Many bioactive peptides have been patented (Japan)
Tuna peptid (Katsuobushi oligopeptid), Sardina peptide,…
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3.
Sorting for a better upgrading
3.11 Fermentation
3.12
Agriculture
3.13
Nutraceutical for petfood
3.14
Veterinary products
3.15
Cosmetic
3.16
…
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Potentialities
Pharma
Nutraceutic
Functional food
Healthy food
Profit
Nutrition
Feed
Energy
Agriculture
Market capacity
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Challenge
100%
of the
biomass
have to be used
Rational use and upgrade solutions are needed
Everything is
good in fish?
Everything is
good in fish!
What about crustaceans…
jpberge@ifremer.fr
to consider waste as a resource solves the problem
of waste and saves the resource
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