VIII Fish Congress

VIII Fish Congress will take place on October 4th - 5th, the biggest meeting of delegates of the fish processing industry, aquaculture, fishing and fish trading, as well as fish industry suppliers.
This year PROMAR is pleased to be a Congress Partner.

The production of fish and fish products is a huge and very dynamically developing market worldwide. FAO estimates that:

- the global consumption of fish and seafood in 2020 reached 20.2 kg per person (in Poland about 14 kg), which is more than twice as much as in the 1960s,
- by the year of 2030, consumption will increase by another 15% to 21.4 kg per person.

It is worth noting that the annual catches in 2020 reached 90.3 million tonnes. This means that on average almost 172 tons of fish and seafood were caught every minute. Every year fish consumption popularity is increasing, and in 2022 more than 3 billion people are already adding fish and seafood protein to their diet.  No wonder - fish are a source of easily digestible protein, omega-3 acids, vitamins D and B12 and iron.

On behalf of PROMAR,  the lecture will be delivered by Piotr Kulawik, Eng. PhD, prof. URK.
The topic of the lecture "The advantages of using spices with high microbiological purity" is related to the research and development project carried out by PROMAR (POIR.01.01.01-00-0370 / 19) co-financed from EU funds "DEVELOPING A NEW RANGE OF SPICES WITH UNIQUE MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES"

We would like to invite all participants to listen to our lecture.
See you in Gdynia, Poland!

Marriott Courtyard Gdynia Waterfront 
19 George Washington St.
More information on the organizer's website: https://www.kongresrybny.pl/

* The aim of the project is to develop significantly improved spices - onions and garlic in the form of a flake, with an unprecedented level of microbiological purity and organoleptic characteristics corresponding to the identified but yet unmet expectations of customers. This concept results from the market demand, which is to increase the safety of the product, related to the limitation of the use of preservatives.

The project is co-financed by the European Union from the European Regional Development Fund under the Operational Program Intelligent Development 2014-2020. Priority Axis 1: "Support for R&D works by enterprises", 
Action 1.1: "R&D projects of enterprises", Sub-action 1.1.1: "Industrial research and development works carried out by enterprises".

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