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Surimi: on the way to maturity.

Le surimi: sur le chemin de la maturité.

Type of article: Article

Summary

The paper presents the history of surimi (notably in France), where a commercial explosion has occurred since the market increased from 50 to 11000 metric tons per year between 1985 and 1990. Adisur, a commercial association, works on the development of new products made from a surimi-base, and on research into new raw material sources (main sources at the moment are Alaska coalfish and New Zealand hoki). Today the surimi-based products are not only the early crab sticks, but also wide-spread "copies" (shrimps, scallops, rock lobsters, etc). Surimi seems to have a flourishing future. P.L.

Details

  • Original title: Le surimi: sur le chemin de la maturité.
  • Record ID : 1992-3087
  • Languages: French
  • Subject: Figures, economy
  • Source: Surgélation - n. 304
  • Publication date: 1991/12
  • Document available for consultation in the library of the IIR headquarters only.

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