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SMART TAG PROJECT -Delivering Freshness-. Presented by Mark K Buckley Digital Observer LLC, Kodiak March 5, 2003 2nd Annual Business of SeaFOOD Forum Anchorage, Alaska. Funded in 2002-3 by. USDA through the University of Alaska Fairbanks School of Fisheries and Ocean Sciences
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SMART TAG PROJECT-Delivering Freshness- Presented by Mark K Buckley Digital Observer LLC, Kodiak March 5, 2003 2nd Annual Business of SeaFOOD Forum Anchorage, Alaska
Funded in 2002-3 by USDA through the University of Alaska Fairbanks School of Fisheries and Ocean Sciences Kodiak Fishery Industrial Technology Center (2003 funding includes Alaska Fisheries Development Foundation)
Objectives: QUALITY ASSURANCE AND BRANDING • Fishermen attach sturdy, waterproof data loggers (“tags”) to fish at point of catch. • Tags programmed with fisherman’s, processor’s, buyer’s names. • Tags record temperatures at programmed intervals. • Tags stay on the fish through to “outside” market. • Tag readout assures market of fish quality and provenance.
Why? • Alaska’s wild salmon industry is in a crisis. Prices have plummeted and there is no sign they will rebound. • Fish farmers are producing high quality, low-cost salmon that have become the market standard. • Clearly, Alaska’s industry needs to change to compete. • A vertical study of ‘quality’ fish might provide some answers.
How does the market define “Quality?” • Quality is comprised of three factors, all working together to minimize the buyer’s risk • 1. Appearance--45% (Mark’s number) • External appearance • Does the fish look ocean bright? Are its scales in place? Has it never been mangled and abused? Does it smell fresh? • Internal Appearance • Is the flesh continuous (no ‘gaping’) unbruised and evenly-colored? Will any need to be cut away before sale?
How does the market define “Quality?” (2) • Quality is comprised of three factors, all working together to minimize the buyer’s risk • 2. Shelf Life--45% (Mark’s number) • How long can I hold this fish before I need to drop its price to move it, process it into a lower valued product, or in the worst case scenario, throw it out?
How does the market define “Quality?” (3) • Quality is comprised of three factors, all working together to minimize the buyer’s risk • 3. Taste & “dining experience” 10% • Most Alaska seafood is bought by wholesalers and distributors who want to turn the fish around quickly. How a particular fish tastes, while important, is usually not their highest priority.
Smart Tag, 2002 • Waterproof to 1,000 feet. • Reusable, battery lasts 5 years. • Can take temperature once every 30 min for 667 days. • Programmed & read by infrared coupler.
2002 Research plan • Tags deployed in selected fisheries (CR gillnet salmon, BB gillnet salmon, SE troll salmon and Kodiak halibut). • Fishermen tag 5-6 fish in one trip. • Tags followed through processing plants, into shipping boxes and air freight system. • Tags received & data downloaded in Chicago by Plitt Fish, the region’s largest fresh seafood distributor.
Processing Gillnet/ Seine Fish • Each fish handled 20 + times by people, several times by machines. • More handling affects fish appearance. • Fish warm up as they pass through the plant--on warm days the water can exceed 50º F. • Once fish warm, it is hard to cool them again.
Processing Troll Salmon • Each fish handled 6 times by people, never by machines. • Less handling affects fish appearance. • Fish stay cool as they pass through the plant--typically going from ice to ice in a short time. • Temperature stability enhances shelf life.
Plitt’s Feedback • Each year loses ~$70,000 because air shipped fish arrive spoiled. • Quality at the receiving dock is a no-brainer--Appearance (including smell) and Shelf Life. • Rejected Bristol Bay salmon because were caught in-river. Wants ocean-bright & no gillnet marks. • Usually buys salmon from a Seattle broker who keeps fish origins to himself. • Cost is very important. Customers will almost always buy on price.
Practical Lessons Learned • Reward system needs to be developed for tag return/reporting. • Tags too often become separated from fish; need better means of attachment. • Seafood process workers in Alaska plants need to be educated about the tags. When they see a tagged fish they put it aside, not knowing what to do with it. • Due to the likelihood at least some shipments will be left in the sun, shipping boxes should be white, not brown. • Data management can be daunting. Need better software. • Bar code labeling of boxes would help manage info.
Conclusions • Chilling fish early--and keeping them chilled--is a very good start. • Reduced fish handling can lead to higher quality. • Merely certifying that fish are ‘quality’ when they leave an Alaska plant is not good enough. The fish have a long way to go to market, and many things can go wrong en route.
2003 Research goals • Repeat 2002 samples to obtain more data points for statistical validity. • Experiment with different brand of tags--less expensive. • Experiment with insulation in fresh shipments. • Develop better system to attach tags to fish. • Photograph and swab each fish on boat and in plant. • Hire Chicago lab to handle tags, photos bacteria swabs. • Microbiology labs provide plate counts.
Long term goals • Develop a “blame-free” quality assurance program that encourages responsibility among all fish handlers. • Give buyers confidence that fish are ‘quality’ products. • Customers know where fish came from. • Higher quality, better information = better fish prices.
SMART TAG PROJECT-Delivering Freshness- Questions? Digital Observer LLC Box 649 Kodiak, AK 99615 V; 907 486-4684 F; 907 486-1540 digital@alaska.com