The objective is to increase the value of food products by improving quality and stability of the products as well as raw materials. This is done by improving raw material treatment optimizing storage and transport of raw materials and products.

The key to product quality is good raw materials, and to ensure good raw materials, right handling after slaughter or catch is essential.

We look at:

• Factors that affect the quality and shelf life of products and raw materials,
• Handling of raw materials f. ex. drawing blood, refrigeration and mechanical damage.
• Logistics for example, means of transport, temperature and time.
• Storage temperature, time and humidity.
• Packaging

Improving in technology and processes linked to material handling, production, packaging, logistics and storing.