DA VERO - ECOSEAFOOD COLD CUTS
UNIVERSITY OF IOANNINA HELLENIC OPEN UNIVERSITY
ECOTROPHELIA GREECE 2011 - Or/Gold ECOTROPHELIA EUROPE 2011 - Or/Gold
Fisheries industry holds one of the first places in the production of waste products. It is noteworthy that to produce one pound of fish fillet, about another pound is tossed into the environment. If the world catch is over 91,000,000 kilo of fish, we can easily consider the negative impact of such waste products in the environment. Given that marine reserves are exploited day-by-day whilst many by-products hold high nutritional properties, utilization of by-products of the fisheries industry can contribute substantially to protect the environment. The Eco-Parizaki is a new idea for the ecological utilization of fisheries’ by products, in a tasty and nutrient choice of a seafood sausage. By-products that were utilized for this project were the edible parts and trimmings produced from squid and octopus manufacturing processes, such as cutting in rings. In collaboration with the industry Kontoveros SA, we aim to significantly reduce the volume of waste and also increase the competitiveness of the company with a novel product of eco-friendly character. Enriched with organic extra virgin olive oil and with only 22 calories / slice, the new seafood product will be launched into the retail market and address to customers looking for an alternative nutrient option with no saturated fat, no chemical preservatives and artificial coloring. The product is ideal for vegetarians, diet or healthy eating and anyone who love the eco-products. The idea and method of production of the Eco-Parizaki has been applied for patent and the final product is expected to go on sale in 2012. Besides Greece, the Eco-Parizaki will be presented through promotional campaigns in other EU countries, USA and Japan.