Seafood processor meeting set for Jan. 30 in Baton Rouge

Richard Bogren  |  12/19/2018 4:11:04 PM

(12/19/18) BATON ROUGE, La. — Experts from the LSU Sea Grant College Program and LSU AgCenter will present information on the latest trends, best practices and new equipment in micro-processing at the Beyond the Boat — Seafood Processors Conference on Jan. 30.

The one-day event will be held from 8:30 a.m. to 3:30 p.m. at the AgCenter Mini Farm next to Parker Coliseum on the LSU Baton Rouge campus.

“The world of seafood is changing, especially for our harvesters, and we believe micro-processing could be the path to economic sustainability,” said Thomas Hymel, AgCenter and Sea Grant extension agent and director of the Louisiana Direct Seafood program.

“Whether you’ve been processing seafood for a while or just thinking about getting started, this event will give you hands-on strategies to take your business to the next level,” Hymel said.

The morning session will feature the latest best practices in freezing and packaging raw seafood, particularly modified atmosphere vacuum packing (MAP), along with transportation and packaging options, the world of e-commerce and trends in moving the industry forward.

A panel of business experts will discuss how to obtain financing and opportunities for assistance.

The afternoon will include hands-on demonstrations to showcase new equipment like MAP, fish skinners, grinders, Prawnto machines and softshell shedding systems.

Evelyn Watts, a seafood extension specialist with the AgCenter and Louisiana Sea Grant, will give several presentations and demonstrations. She will be available to answer technical questions about quality, nutrition and HACCP planning.

“This is not just a classroom event,” Watts said. “We are going to learn by doing. Vendors with the equipment companies, state agencies and the LSU AgCenter Food Incubator will all be available to work with you one-on-one.”

Tickets are $20 for the conference, with lunch provided. Participants may register online at http://bit.ly/2Gyf5HB.

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