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OSU Surimi Story (Surimi Story of USA) goes to the FolkLife Festival at the Smithsonian Museum: June
27-July1; July 4-8, 2012 |
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Health, Wellness,
and Good Taste
The 12th SURIMI
INDUSTRY
FORUM
May 8 (Tuesday), 2012
Followed by The 20th
OSU Surimi School
May 9 11,
2012
(No. 20 Basin Street
Suite F,
The Surimi Industry
Forum Program Development Meeting will be held with the attendance of the US
industry leaders in Seattle on Thursday December 1,
2011.
Designed for: Executives, Operators, Marketers, Technologists from the Global Surimi and Surimi Seafood
Industry
Lectures/Discussion: Fishery Update - Alaska Pollock and Pacific Whiting, Commodity Update, Sodium in Surimi Seafood, and Health Benefits of Surimi
Seafood.
Panel Discussions: (1) Surimi Production & Market Update USA,
Europe, Japan, Korea, South America, Thailand, and India; (2) Health,
Wellness, and Good Taste
Product Cutting and Tasting: Surimi Seafood with
Health-Wellness-Good Taste from Japan, USA, Korea, and Europe.
Instructors/Panelists: Experts
from industry, government, and academia
2012
SPONSORS
PLATINUM - American
Seafoods, UniSea, Trident Seafoods, Maruha Nichiro North America Group
GOLD Takasago
Americas, ASMI, Shining Ocean, Future Seafood
SILVER Flottweg, King & Prince Seafood, Aquamar, San Arawa S.A., Pacific Blends, LM Foods, Activ International, T Hasegawa,
Beck Pack Systems, Glacier Fish, ET Horn, Arctic Storm Management, Ocean
Nutrition, BioMedix, Pacific Surimi, Kami Steel,
(Listed as confirmed)
Contact Dr. Park for any question
on sponsorship
Congratulations!
15-Year
Sponsorship Award:
T Hasegawa
10-Year
Sponsorship Award:
Arctic Storm
Management
5-Year
Sponsorship Award:
San Arawa
Glacier Fish
First
time sponsor:
Ocean Nutrition
Sponsors for the OSU Surimi School Previous Years
Course Descriptions:
This
1-day course is designed for surimi technologists,
operators, marketers, and executives who wish to update a practical knowledge
of fishery
resources, surimi supply/demand, market trends of surimi and surimi seafood, and
current issues/ hot topics in the industry. Two panels provide excellent
information on surimi and surimi
seafood. The panels each include open
discussion and explore options for a better future in the industry. It also highlights product cutting and tasting using
various leading products from Japan, Korea, Europe, and USA. General outline and theme are renewed every
year based on suggestions made by the 30-35 US industry leaders who gather at the program
development luncheon meeting in Seattle in October November.
Registration & Enrollment:
Enrollment
is typically 120-130. However, registration is
typically completed by late February
to early March. Therefore, EARLY REGISTRATION IS ENCOURAGED. Please
return completed registration form with a tuition check made payable to: Oregon
State University to ensure your enrollment, and mail to:
Dr. Jae Park
OSU Seafood Lab
Tel: 503-325-4531; Fax: 503-325-2753
E-mail: jae.park@oregonstate.edu AND surimiman1@yahoo.com .
Registration Form: The 12th Surimi Industry Forum and the 20th Annual OSU Surimi School
Click here to download the
registration form (If you wish)
Name: ___________________________
Company: _________________________
Address:
______________________________________________________________________________________
E-mail:
_________________ Telephone: _________________
Please
mark one of the following for your registration:
( ) The 12th Surimi
Industry Forum (Tue, May 8, 2012): $400 (before 4/7/12), $500 (after 4/7/12): Hot breakfast, coffee breaks, and
lunch are included. You are encouraged to
attend the evening reception starting at 6:00pm. Appetizers and drinks are
provided.
( ) The 20th OSU Surimi
School (W-F, May 9
11, 2012): $800 (before 4/7/12), $900 (after 4/7/12). Included are a surimi
textbook (Second Edition 2005): SURIMI AND SURIMI SEAFOOD: CRC Press
(Publisher); Jae Park (Editor) ($160), surimi
school hat or bag, surimi school pen, two luncheons,
three breakfasts, and coffee breaks.
( ) Both: $1,200 (before 4/7/12), $1,400 (after 4/7/12).
Accommodations:
Holiday Inn Express Hotel and Suites (www.astoriahie.com), 204
West Marine Drive, Astoria, OR 97103. Tel: 888-898-6222. Surimi School Rate: $93 for Single or Double occupancy. All rooms are
non-smoking. Contact directly to Caroline at the Holiday Inn Express phone 503-325-6222 or 888-898-6222 or
email caroline@astoriahie.com. Room
Block is guaranteed until April 8.
For questions, contact Dr. Jae Park at
503-325-4531 or fax at 503-325-2753 or E-mail to jae.park@oregonstate.edu AND surimiman1@yahoo.com . No refund upon cancellation
after 3/10/2011. Cancellation before 4/8/2012 would be refunded excluding $200 administration fee.
Directions from Seattle or
Portland Airport
The 12th Surimi
Industry Forum, Tuesday, May 8, 2012
Health, Wellness, and Good Taste
07:00 -
08:00 Registration/Breakfast (Provided)
NFI Surimi Committee Meeting
08:10
08:30 Opening
Remarks
TBA
08:30
08:35 Welcome and Introduction
Dr. Jae Park (Professor, Oregon State University)
08:35
09:20 1- Resource
Update on Alaska Pollock and Pacific Whiting
Dr. James Ianelli (NOAA, Seattle, WA)
09:20
09:40 2- Update: Pacific Whiting Industry and Management
TBA
09:40 10:00 3-
Commodity affecting the Surimi Industry
Mr. John Wells (Pacific Blends, Port Coquitlam, BC)
10:00 12:00 4-
Market Report (Surimi): PANEL 1
Panel
Surimi Resource & Supply in Global Market
Moderator Dr. Jae Park We had
historically the lowest TAC for Alaska pollock in
2009 and 2010 (815,000 M/T and 813,000 M/T), respectively). With its increase by 50%, we had 1.27 Million
M/T of pollock and 393,751 M/T of Pacific whiting in
2011. In 2012, Pollock TAC has been
set at 1.2 million M/T.
Are the
resurrected pollock and whiting going to change our
global market? In the meantime Vietnam
and China have produced more than 100, 000 M/T surimi
in 2010 respectively,
but the fishing landing has been reduced significantly in SE Asia in 2011-2012. While
still facing a slow global economy, what is our current market and future?
Coffee
will be available without a formal break -
(10 min) 4a- Mr.
Eduardo Gonzalez Lemmi (CEO, San Arawa
S.A.) South America
(5 min) 4b- Mr. Anucha Technitisawad (Pres,
Andaman Surimi) - Thailand
(5 min) 4c- Mr. Shivram Warrior (Pres, Indian Surimi)
India
(5 min) 4d- Mr. Louis
Kusol (Longsheng Fisheries)
China
(5 min) 4e- Mr. So Chul Hwang (Hansung Enterprise)
South Korea
(10 min) 4f- Mr.
Jean-Luc Beliveau (Director, Alliance Oceane, France) - Western Europe
(5 min) 4g- Ms. Jovita Geciene Eastern
Europe/Russia
(15 min) 4h- Ms. Torunn Halhjem (Director, Trident
Seafoods) Alaska pollock
and Pacific whiting
(20 min) 4i- Mr. Chris
McReynolds (VP, Aker BioMarine) covering Japan
(5-10 min) 4j- Ms. Lisa Torgersen/Dr. Pascal Guenneugues
(Future Seafood) Overall trends
(5 min) 4k- Ms. Pat
Shanahan (Exe Director, GAPP) Update on Pollock MSC and NGO
(25-30 min)
Open Discussion
12:00 13:00 Lunch
13:00 13:15 5- Industry Update: Moisture
Retention/Sodium Issues and Labeling (NFI Surimi
Committee)
Dr. Barbara Blakistone (Director Science and Technology, NFI)
13:15 13:30 6-
Research Update on Surimi and Surimi Seafood
Dr. Jae Park
(OSU)
Health, Wellness, and Good Taste (Panel 2)
Moderator Dr. Jae Park (OSU)
Numerous products were introduced since the creation of crabstick in Japan in
1974-1975. How to present tasteful products
with health benefits could be a trend to enhance our market development. Omega-3 has been a key element for recent
growth in a retail side. This panel will
look into how to make healthy crabstick with good taste.
13:40 14:20 7- [1] Wellness 12
Ms. Angee Hunt (Sr Faculty Research Assistant, Oregon
State University):
will summarize the presentations of IFTs Wellness 12
Conference (March 28-29) in Chicago.
14:20 15:00 Coffee Break &
Product Cutting and Tasting:
Surimi Seafood
with Health-Wellness-Good Taste from Japan, South
Korea, Europe, and USA.
Prodcuts
are donated by:
Japanese manufacturers
Korean Manufacturers
US Manufacturers
European Manufacturers
15:00 15:45 8- [2] Sodium: Is it
essential for surimi products or toxic to our body
Dr. Christina DeWitt (Director, OSU Seafood Research and Education
Center, Astoria)
15:45 -
16:25 9- [3] Nutrition and Health Benefits of Surimi
Seafood in Japan
Dr. Taneko Suzuki (Guest Professor, Kokusai Gakuin
Saitama College, Japan)
16:25 - 17:00 10- [4]
Health Benefits
of Boactive Components from Surimi
Byproducts
TBA, Functional properties of bioactive components from surimi byproducts
17:00 17:15 Discussion/Health-Wellness-Good Taste- How to link it
to Surimi Seafood?
17:15
21:00 Adjourn and Social Hours/Network Development Surimi Industry Forum and Surimi School
Welcome to the 20th OSU Surimi School
Sponsors' Presentations (18:00 - 19:30)
Sponsors' Table Top Sponsored by Sponsors (19:30 - 21:00)
All attendees for The
20th OSU Surimi School are highly encouraged to attend.
Important
Presentations made at the Forum