Innovation & Investment

Make seafood production and processing more responsive and responsible? Sounds like a job for AI

Environmental reporting and quality control are two additional areas in which artificial intelligence can boost seafood producers' performance. 

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Shrimp farming in Brazil
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Intelligence

Shrimp farming in Brazil

Shrimp farming in Brazil grew rapidly from the late 1990s to 2003. Brazil can again become a global leader, for it has 600,000 ha of suitable area with excellent natural conditions and infrastructure, and a large internal market. 

Smoked fish, part 3
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Intelligence

Smoked fish, part 3

Primarily used for salmon, cold smoking does not cook fish but adds flavor and increases shelf life by reducing moisture content. Hot smoking is used for the majority of smoked fish products. 

Enzymes in seafood, part 3
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Intelligence

Enzymes in seafood, part 3

Digestive enzymes in fish can cause post-harvest tissue degradation, an effect that is most pronounced when connective tissue is affected. Some parasites produce enzymes that make seafood appear unsuitable for human consumption.