Valorizing Byproducts to Minimize Food Loss in Fish Cans at Princess Tuna Mauritius

 

Valorizing By-products to Minimize Food Loss in Fish Cans at Princess Tuna Mauritius

In today's world, where the delicate balance between food production and consumption is often disrupted by wastage, it's vital to highlight success stories that shine a beacon on sustainable practices. One such tale is that of Princess Tuna Mauritius, a leading tuna processing entity in the African continent and the Indian Ocean region. Their journey underscores the importance of valorizing by-products to reduce food loss, and there's much we can learn from their approach. In her presentation, Ms Sorenza gave a glimpse of the various strategies that are being used to valorise the by-products emanating from the processing of Tuna into cans.

1. About Princess Tuna Mauritius:
• Operational Overview:
• The enterprise boasts two dedicated production facilities situated in Mauritius.
• As the dominant tuna enterprise in both the Indian Ocean region and the African continent, Princess Tuna brings over four decades of expertise to the table.
• Production Metrics:
• Each year, the company processes an impressive 103,000 tons of tuna. However, a significant portion of this, only 40-50%, is converted into the final marketable product.
2. Inside the Production Process:
• Tuna Processing Steps:
• The tuna undergoes a thawing process, post which it is eviscerated. This step produces byproducts like viscera and the belly portion. Following this, the tuna is precooked, generating another byproduct known as cooking juice. The subsequent pre-cleaning phase yields several byproducts: artery bulbs, blood meat, backbones, and soft bones. The final stage of sterilization ensures product safety and quality, but inevitably, some cans don't make the cut and get rejected.
3. Making the Most of Byproducts:
• Fish Oil:
• An invaluable byproduct, fish oil is extracted from the heads of the fish. Rich in omega-3 fatty acids, it offers significant health advantages, particularly for cardiac and cognitive health.
• Belly Utilization:
• The belly, separated during the evisceration process, finds its way into various products. A notable mention is the oval cans, which exclusively use the belly portion.
• Biogas from Cooking Juice:
• The juice produced during precooking is a treasure trove of resources. It's effectively used to produce methane-rich biogas, which Princess Tuna has recently begun using for steam production.
• Cosmetics from Artery Bulb:
• The artery bulb, rich in elastin, gets removed during the pre-cleaning phase. It then gets channeled into the cosmetic industry.
• Fish Meal for Aquaculture:
• An assortment of byproducts – viscera, belly skin, blood meat, backbones, and soft bones – are combined to create fish meal. This nutrient-rich mix is primarily used as feed in aquaculture.
4. Innovations on the Horizon:
• Frozen Fish Roe:
• The company is exploring the potential of fish roe as a product. Packed with omega-3 fats, it promises health benefits and could be a delicacy in various European markets.
• Blood Meat Delicacies:
• Instead of relegating blood meat solely for fish meal, the company is considering its use in creating consumer products. Rich in myoglobin and iron, it has both health benefits and culinary appeal.

In Conclusion

Princess Tuna Mauritius epitomizes the vision of a circular economy in the seafood industry. By ensuring every part of the tuna is used purposefully, they're not just enhancing their business model but also safeguarding our planet. As consumers and industry professionals, it's high time we draw inspiration from such sustainable practices and champion a future where food is both cherished and optimized.