Page 19 - Vol.38-No.2

FISHERIES

MOROCCO-SAFI: COLLECTION OF RED ALGAE, A

HIGH ADDED VALUE SECTOR

The collection of this “red gold”, (freshly landed) the same day they are
DORQJ WKH FRDVW RI WKH SURYLQFH RI 6DÞ picked, the Al Mohit cooperative opts
H[WHQGHG RYHU NP DQG ULFK LQ ÞHOGV for drying the red algae in the sun for
of seaweed, from which is extracted the several days before selling them di-
agar-agar, a very precious and highly rectly to specialized industrial units.
prized product in the pharmaceutical, Mr. Rainouss, at the same time, ex-
cosmetic, and agro-food sectors among plained that the sale in dry form brings
others, is thus the main source of sub- more for this cooperative, of which the
sistence for many households during great majority of the members do not
the year. exercise any other activity the rest of
With a production of 956,535 kg re- the year, apart from a few who practice
FRUGHG LQ LQ 6DÞ WKLV VHFWRU JHQ- VPDOO VFDOH ÞVKLQJ
erated some 3,826,140 DH, according favorable, ie 25 to 30 maximum days Over the years and gradually, he con-
over the 3 months (July, August and
to data from the Provincial Maritime tinued, the regulation of this activity has
6HSWHPEHU Þ[HG E\ WKH GHFLVLRQ RI
Fisheries Delegation. The same source been favorably received by the trades
the Department of Maritime Fisheries
notes that this collection of marine al- people, who have realized that these
under the Ministry of Agriculture, Mari-
gae in Souiria Lakdima for the same measures aimed at combating “poach-
time Fisheries, Rural Development and
year generated some 2,251,496 DH ing” and “ anarchic exploitation ”, which
Water and Forests.
(582,874 kg). continues throughout the year, have
Regarding the prices charged during
Ibrahim Rainouss, Secretary General been implemented in their interests,
the current campaign, he noted that the
of the “Al Mohit” Cooperative (Ocean) especially since they have allowed the
price per wet kg is in a range of 3.5 to
VSHFLÞHG WKDW GLYHUV FDQ SLFN QHDUO\ natural regeneration of stocks and the
4 DH. While some divers prefer to sell
tons per day and that the harvest only SUHVHUYDWLRQ RI ÞVKHU\ UHVRXUFHV
their harvests of red algae, in wet form
takes place if the climatic conditions are
Circle 24 on enquiry card
DRIVING THE FUTURE OF INNOVATION – INTRODUCING
SKRETTING AQUACULTURE INNOVATION
Skretting ARC has been renamed bility, life start, health, ingredients and row to drive aquaculture into the future.
and restructured into a complete and more,” continues Obach. These are exciting times for aquaculture
multi-functional unit incorporating the The new unit remains headquartered innovation at Skretting!
global marketing, sustainability and dig- in Stavanger, Norway, and comprises
ital teams into its midst. The new unit is more than 150 experts across the func- Sustainable seafood,
called Skretting Aquaculture Innovation tional areas, closely collaborating with conscious consumers
(AI) and integrates all aspects of inno- colleagues around the world. With nov-
vation from basic to applied research, el technologies in the Skretting Bubble The innovation areas of Skretting AI
to product development to digital in- combined with future solutions from are tightly matched with the global rise
novation and sustainability. Nutreco Exploration (NutEx) set to in seafood consumption, combined with
the rise in conscious consumers. The
At the cutting edge of deliver exclusive ingredients through pandemic has highlighted the need for
phytotechnology, biotechnologies and sustainable, healthy and local food and
innovation physical chemistry, combined with in- there is an expectation that companies
creasing opportunities through Nutre-
“What we have created is a com- will operate in a conscious, transparent
co’s breakthrough investment arm Nu-
pletely dynamic approach towards in- and ethical way.
Frontiers, Skretting AI is at the forefront
novation, where we don’t focus only on q$ 6NUHWWLQJ IHG ÞVK RU VKULPS PDWFK-
of cutting-edge innovation.
one aspect of innovation, for example es these requirements,” says Obach.
ingredients, health, digital or only sus- We have a dual role to support the “We contribute to more than 21 million
tainability,” says Alex Obach, Skretting business with the challenges of today seafood meals every day – a big re-
Innovation Director. “We have put all of and our longer-term responsibility to sponsibility. We innovate to incorporate
this together into an integrated and agile bring innovative solutions for tomor- the needs of both our clients and the
value centre, with our clients’ current wider society.
and future needs at the core.”
“We believe that the biggest challeng-
q:H RSHUDWH LQ D VSHFLÞF DUHD RI WKH es facing aquaculture today are ingre-
aquaculture value chain, with great di- dients (availability, sustainability and
versity in our clients, the species farmed logistics) health challenges and circular-
and the ingredients available. However, ity. We have a clear roadmap to address
there are innovation areas that add value these challenges, and a dynamic and
across the board, including sustaina- dedicated team making it happen.
17
Circle 25 on enquiry card Vol. 38 No. 2