Scandinavian American. [volume] (Seattle, Wash.) 1945-1958, 1951-03-23
Norway
Herring Industry


western Norway, the Research In.
stitute of the Norwegian Herring
Oil and Meal Industry started on
erations at it's unique laboratory
factory at Tjaereviken, some six
miles southwest of Bergen. Simi-
lar to a pilot-plant, where expert.
ence gained at the test-tube stage
is translated into semi-plant oper-
alton, the Tjaereviken factory is
different in that it emphasizes
basic research rather than the
testing of specially designed ma
chinery. It's primary purpose is to
collect urgently needed data on
the properties ofethe herring as
a raw material, and to check its
reaction under widely differing
conditions.
Among the many moot prob
lens to be studied by the plant
researchers are questions concern
ing average composition of the
raw herring, especially it's fat con-
tent, as well as the yield and
quality of the final products that
may be obtained from various
types of fish, such as the sloe
herring, spring herring, summer
herring and fat herring. Scientists
are also seeking new and safer
ways of storing greater quaint
ties of herring over longer periods,
in an effort to eliminate spoilage
and deterioration that results in
inferior oil and meal. The preserv-
ing qualities of chemical agents
are subjected to critical tests UNI
der the most varied conditions.
A Joint Enterprise
The Research Institute, which
owns and operates the Tjaereviken
laboratory-factory, was founded in
194S through the joint efforts of
the Norwegian Herring Oil and
Meal Manufacturers Association
and the Cooperative Sales Organi-
cation of Norwegian. Fishermen
Located just outside Bergen, the
Institute today includes five sci
entific laboratories, and an expert
mental feeding section with 1000
carefully controlled chicks, besides
library, drafting room, storage ia
| cilities and administrative offices.
One of the principal tasks of the
Institute is to direct and control
the operation of the Tjaereviken
pilot-plant. Each of the many pro-
cessing steps is subjected to pains
taking scientific control, and the
results are then analysed and
tested in series of special inves-
legations. New processes are
checked to make sure. not only
that they are practicable in techni-
cal respects, but also that the end
product-oil and meals of high
| est quality.
New Studies
At the present time, the Insti-
tute is in the process of q COM
plete revaluatioh of he properties
of herring meal. Still sold primari-
ly for its protein content, herring
meal has other and potentially
more valuable properties than pro-
TEN. Herring meal, researchers
have discovered, contains a num-
Der of special .vitamins or growth
factors. including animal protein
factor" (APF). in optimal pro-
portions, as well as an ideal amino
acids distribution in its protein.
To check and further investigate
these relatively unknown proper
ties, the Institute has installed
a ARCHAEOLOGICAL laboratory and
section for feeding tests
OF great interest to the herring
meal and oil industry are methods
Of utilizing so-called "stick-wat-
err" a soluble protein which is
lost with 20% of the total solid
herring matter. The Institute has
already conducted Intensive studies
on the best way of reclaiming this
valuable ingredient in the form Of
condensed fish solubles," as well
as by Incorporating the solids
into the meal in the form of So
called whole meal" or enriched
meal.
The Research Institute, the first
and only of its kind to specialize
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