Newfoundland and Labrador – The Honourable Gail Shea, Minister of Fisheries and Oceans, today announced approximately $97,000 in funding under the Aquaculture Innovation and Market Access Program (AIMAP) for two mussel aquaculture projects in Newfoundland and Labrador.
“Our Government is committed to enhancing the global competitiveness, productivity and environmental performance of Canada’s aquaculture,” said Minister Shea. “By investing in these projects in the Newfoundland and Labrador mussel aquaculture industry, we are supporting a vibrant sector that contributes to the rural economy.”
Newfoundland Organic Seafood Inc. of Logy Bay received $80,960 in funding for the product development, commercialization and marketing of blanched-Individually Quick Frozen (IQF) whole mussels in shell. The focus of this project is to determine the market acceptance and commercial opportunities for a new blanching technique for whole in-shell, ready-to-eat IQF mussels. It is anticipated that this technique will reduce production costs and provide a more versatile product form than currently exists with vacuum-packed mussels.
LBA Enterprises Ltd. of Little Bay received $16,115 in funding for the design, production and testing of an enhanced hydraulic system with the capacity to operate multiple pieces of hydraulic machinery simultaneously in order to reduce on-farm mussel handling. If successful, this new hydraulic system would enable automation of seed stripping, grading and socking operations, and reduce production costs for mussel farmers while significantly increasing productivity.
The overall goal of the Aquaculture Innovation and Market Access Program (AIMAP) is to support Canadian aquaculture and encourage innovative investments in this industry. The program focuses on short duration projects that will lead to industry-wide benefits. Recipients are required to demonstrate how their projects meet at least one of the following objectives: sustainable production, increased diversification, green technology and/or market access.
