Salmon “waste” becoming more valuable
Perhaps a good decade behind Europe in terms of the initial explorations regarding biotechnological uses of seafood species, Chile has reached the moment where it has the financial resources, infrastructure, and professionals necessary to develop its nearly limitless potential in the biotechnology sector. The one wealth that Chile has always had is its natural resources and salmon is one resource within thousands. The Fundación Chile together with Innova Chile, two government-supported institutions for the promotion of economic opportunities recently initiated a project tittled, “The map of innovative opportunities for marine based biotechnological products”. According to the local newspaper El Llanquihue, Chile produces more raw material suited for the biotech sector than Norway since the majority of Chile’s salmon is processed into fillets, which leave behind considerable amounts of fishheads, skin, fat, and mussel tissue in the plant. Norway processes more whole-fish products and thus doesn’t leave as much “to waste”. According to Alberto Ramirez of Fundación Chile, “In fact, if these “waste products” were handled with the same care as the main product, protein of excellent quality could be obtained, similar to protein alternatives such as egg whites or beef protein.” As for salmon, besides the most obvious that is salmon oil, the blood, skin and fins are valued for their derivatives of protein and collagen for the cosmetic industry. The project has also received support from consultants from the Innoways Center of the Leipzig University in Germany, and the IFREMER, an institution of investigation in France of ocean exploration.
