Carretera Colegio Universitario, 16T. 986 469 301 - 986 469 303 - Fax: 986 469 269

36310 Vigo (España)www.anfaco.es

D. Jesús M. Alonso EscurísPRESIDENT

The food industry and particularly the processing sector of fish and aquaculture products needs to use innovation and technology as a lever to bring more value to their products, optimize their processes and, ultimately, provide them with tools of competitiveness stay ahead in national and international markets.

To rely upon a technological center such as ANFACO-CECOPESCA, with a special closeness to the industrial reality and a proven trajectory in the development of scientific and technological solutions to meet companies needs, represents a great opportunity for the industry to compete on the basis of differentiation, optimization of processes and the development of new products adapted to the increasingly demanding consumer needs.

The increase in ANFACO-CECOPESCA performance indicators reflects year by year the growing and sustained confidence that the industry deposits in our scientific-technological capacities. Global incomes of 7.0 M€, of which 87% corresponds to R&D&i activities and the provision of technological services, meaning a year increase of 24% in total revenues and 24.4% in revenues for technological services and R&D&i, endorse the work of our professionals and indicate that we are on the right track.

That is why we will continue on the path of sustained growth, betting on quality employment, and the provision of new equipment and technological systems, to achieve our ultimate goal, to support the growth of the food sector through technology and innovation.

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D. Juan M. Vieites Baptista de SousaSECRETARY GENERAL

The confidence placed by our clients in ANFACO-CECOPESCA scientific-technological services allows us to present with great satisfaction the results achieved throughout the year 2016. Those build on our professionals’ excellent work and on the confidence that the industrial sector deposits in us.

Thus, the 103 professionals on staff of ANFACO-CECOPESCA, have developed for our more than 480 clients a total of 64 R&D&i projects, 80% of them under contract with companies. 22.300 samples have been managed for laboratory analysis, more than 1.780 technical assistance activities have been carried out, and 1.436 company inquiries have been resolved. These activities, carried out both at national level and in more than 20 countries at the international level, consolidate ANFACO-CECOPESCA as the reference Technological Center for the manu-facturing sector of fishery and aquaculture products.

The opening in 2016 of CYTMA, the Center of Advanced Technologies for the Marine and Food Industry Research and Innovation, represents a qualitative and quantitative leap for ANFACO-CECOPESCA, providing us with a total constructed area of 10.000 m2 equipped with the most advanced technologies to contribute to the advance of industrial processes. CYTMA thus responds to the needs of the marine and food sector by developing its research activities into two main blocks:, Blue Biotechnology and industry 4.0.These allow the development of new healthy products, the integrated use of food products and by-products, the focus towards a circular economy and the development of strategies to optimize food safety, and automation, flexibilization and optimization of productive processes, respectively.

For us, the greatest satisfaction is the trust of our clients who, year after year, renew their strategies of analytical control, technical assistance and innovative solutions to support them on their way to excellence and competiti-veness in the international markets. Finally, we gratefully thank you for your loyalty, reinforcing our commitment to continuous improvement to provide more advanced services every year to the industrial sector.

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GOVERNING BOARD

PRESIDENT

D. Jesús M. Alonso EscurísJealsa Rianxeira, S.A.U.

SECRETARY

D. Enrique Albo DuroHijos de Carlos Albo, S.L.

MEMBERS

D. Iván Alonso-Jáudenes CurberaConservas Antonio Alonso, S.A.

D. Jorge Jordana Butticaz de PozasFundación LAFER

Dña. Rosa Quintana CarballoConselleira do Mar – Xunta de Galicia

Secretaría de Estado de Investigación, Desarrollo e InnovaciónMinisterio de Economía, Industria y Competitividad

D. Alberto López-Asenjo GarcíaSecretario General de Pesca - Ministerio de Agricultura y Pesca, Alimentación y Medio Ambiente

D. Juan José de la Cerda López-BaspinoNueva Pescanova España, S.A.

D. Pablo García RodríguezStolt Sea Farm, S.A.

D. José M. Blanco CidConservas Selectas de Galicia, S.L.

D. Manuel Calvo García-BenavidesCalvo Conservas, S.L.U. – Grupo Calvo

D. Ignacio Rodríguez-Grandjeán López-ValcárcelJusto López Valcárcel, S.A.

D. Ignacio Lachaga BengoecheaSalica Industrias Alimentarias, S.A.

D. Jose Luis Morais VallejoIndustrias Frigoríficas del Louro, S.A. – Grupo Coren

D. Jose Mª Fonseca MoretonConservas A Rosaleira, S.L. – Grupo Terras Gauda

D. José Antonio Gómez DíazMascato, S.A.

D. José Luis Lojo MuñozS.A.C. Pescados y Mariscos Peixemar

SECRETARY GENERAL

D. Juan M. Vieites Baptista de SousaANFACO – CECOPESCA

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IN

X

DE

01. INVESTMENTSAND EQUIPMENTp. 06

02.ECONOMIC DATAp. 08

07.ANALYTICAL TECHNOLOGYAREAp. 24

06. TECHNICAL ASSISTANCE AND INTERNATIONAL COOPERATION ACTIONSp. 20

04. RESENTATIVENESS: CLIENTSAND ASSOCIATED COMPANIESp. 10

05.R&D&i AREAp. 11

03.HUMANRESOURCESp. 09

5

01INVESTMENTSAND EQUIPMENT

Located at the University Campus of Vigo, ANFACO-CECO-

PESCA has a plot of 6.000 m2 with a total constructed area of

more than 10.000 m2, in which is located the Advanced Te-

chnology Center for Marine and Food Industry Research

(CYTMA). This new infrastructure, inaugurated in March 2016,

has a constructed area of more than 6.300 m2 distributed in five

plants exclusively for research and a Pilot Plant destined to the

scaling of technological solutions at semi-industrial level, simu-

lation of processes, development of prototypes of processing,

product development using new technologies of processing and

conservation, among others. Thus, the new laboratories and the

most advanced equipment will allow the implementation of new

lines of research in the field of marine and food industry, as well

as the increase in the scope of the current research lines deve-

loped in ANFACO-CECOPESCA.

CYTMA has the most advanced and sophisticated technologies

of processing, packaging and food preservation, robotics and

0,98 M€

19,2 M€of total investment

of investment in 2016in new infrastructures and scientific-technologicalequipment

6

vision systems, equipment for the valorization of by-products

and modern techniques for its application in food and health

and food safety. CYTMA has unique equipment like: High pres-

sures, Multienergetic Cavity, Induction Systems, Extrusion Sys-

tems, Skinpack, HPLC-MS / MS, FPLC, System for determining

the bioavailability in tissues-Ussing Chamber, Supercritical Fluid

Extraction , Hydrolysis Reactor, Vertical Centrifuge, Ultrafiltra-

tion Membranes Systems....

The Technological Control, Digitalization and Advanced Au-

tomation (TECDA) Laboratory stands out among the facilities

located in the Center, which seeks to promote the implementa-

tion of the so-called industry 4.0 in the agri-food sector. TECDA

will implement new technological developments in areas such

as artificial vision, process simulation, data management and

analytics, automation and industrial robotization, advanced

sensory, ICT tools for the integral control of processes or indus-

trial cybersecurity.

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02ECONOMICDATA

The proximity of ANFACO-CECOPESCA to its clients and as-

sociated companies, as well as the consonance of the provi-

ded services with the priorities of the marine and food industry

become evident in data of sustained growth in recent years,

consolidating the role of ANFACO-CECOPESCA as Technolo-

gical Center of reference for the industrial sector.

7,0 M€total revenue

6,1 M€revenue from

Technological and R&D&i

services

24%annual increase

of total revenues

24,4%of revenues

Technological services

and R&D&i

87%of revenue

from Technological

and R&D&i services

74%of revenue

from private funding

0%of non-competitive

public funding

TECHNOLOGICAL R&D&I REVENUE TOTAL REVENUE

4,9 M€

6,1 M€

2015

2016

5,7 M€

7,0 M€

2015

2016

8

03HUMANRESOURCES103 PROFESSIONALS

MULTIDISCIPLINARY TEAM

Chemists, biologists, veteri-narians, engineers, marine

sciences, pharmaceutical…

EMPLOYMENT STABILITY

78% professionals with permanent contract

EMPLOYMENT CREATION

13,2 % yearly increase of research and technical

staff

PROFESSIONALISM AND EFFICIENCY

RESEARCH EXCELLENCE

80% researchers and technical staff, of which

25% Ph.D.

HIGH QUALIFIED75% university graduates

TRAININGTraining and professional

practices to 47 fellows and interns

9

04RESENTATIVENESS: CLIENTSAND ASSOCIATED COMPANIES

245 NATIONAL AND INTERNATIONAL ASSOCIATED COMPANIES

More than 7.300 M€ global turnover amounted.More than 25.000 professionals employed directly, more than 60% work in Galicia.Almost 50% of its products are for export, being present in over 115 countries on 5 continents.

482 CLIENTS Technology and R&D&i services belonging to different sectors of marine and food industry.

447 national clients from 36 provinces.35 international clients from 20 countries.

CLIENTS

1. Frozen, refrigerated and processed sea products 27,6%2. Canned fish and seafood 19,5%3. Others (consigners, wholesales, guilds, foundations...) 11%4. Other food products (meat, dairy, wine, vegetables…) 8,7%5. Shellfish auxiliary sector 5,6%6. Machinery 4,6%7. Laboratories 4,1%8. Producers, cookers and purification plants 3,7%9. Public administration 3,7%10. Fish oils and meals 2,3%11. Universities, research centres and technological centres 2,3%12. Cod and salted fish 2,3%13. Aquaculture 1,9%14. Packaging 1,9%15. Raw materials 0,8%

ASSOCIATED COMPANIES

1. Frozen, refrigerated and processed sea products 33%2. Canned fish and seafood 30%3. Cod and salted fish 13%4. Mussel sector: producers, cookers and purification plants 5%5. Fish oils and meals 4%6. Machinery 4%7. Packaging 3%8. Shellfish auxiliary sector 3%9. Technological partners 2%10. Preserved products 2%11. Raw materials 1%

2 3 4 5 6 7 8 9 10 111 2 3 4 5 6 7 8 9 10 11 12 13 14 151

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05R&D&i AREA: RESEARCH LINES

BLUE BIOTECHNOLOGY

FOOD SAFETY AND INDUSTRIAL HYGIENE

• Chemical and biological contaminants:

- Advanced detection systems. Risk control and preven-

tion

- Reduction / decontamination strategies

- Toxicology. Mechanisms of action and biochemical target

- Bioaccessibility and bioavailability

- Synergistic and antagonistic effects

• Development of biosensors for detection of parameters in

food or natural environment, from the point of view of the

biological-chemical reaction.

• Predictive food microbiology. Mathematical models.

• Predicting shelf life through accelerated studies. Challenge

test.

• Industrial hygiene. Development of strategies for the evalua-

tion and disinfection of food pathogens in industrial plants.

Minimization of the use of cleaning chemicals, strategies to

avoid cross contamination.

• Marine biotoxins: new methods of detection, toxicology,

biochemical targets and detoxification of live and processed

molluscs. Early warning systems for toxic episodes.

• Molluscs purification studies.

BY-PRODUCTS VALORISATION - CIRCULAR ECONOMY

• By-products recovery in the food industry through the de-

velopment of new industrial chemical / biological processes

to obtain new marketable products for food, pharmaceutical

and cosmetic applications.

• Application of supercritical fluids for the extraction of com-

ponents with high added value.

11

• Microencapsulation of bioactive compounds for application

in food or nutraceutical matrices.

• Concentration of added value compounds in liquid streams

through ultra and nanofiltration processes.

• Valorisation of food processing industry effluents.

• Development of new materials of interest from by-pro-

ducts or food raw material. Nanotechnology applied for

this purpose.

HEALTH-NUTRITION AND PHARMAINDUSTRY

• Research in the development of bioactive ingredients, func-

tional foods and diets adapted to people with certain pa-

thologies and specific nutritional needs: active aging, food

allergies, athletes, population with metabolic syndrome (pre-

vention, reduction), ...

• Chemical and functional characterization of extracts with

biofunctionality or functional ingredients. In vitro evaluation

bioactivity of ingredients.

• Studies of digestibility and intestinal absorption of nutrients.

• Nutrients bioavailability ex vivo evaluation and functional in-

gredients.

• Development of new ingredients: new protein sources, natu-

ral antioxidants, pre and probiotics, additives ...

• Studies on the influence of intestinal microbiota on meta-

bolic diseases and methodologies for the incorporation of

probiotic microorganisms in food matrices.

• Obtaining microorganisms and enzymes with biotechno-

logical potential to produce functional ingredients with

higher bioactivity and bioavailability of bioactive compo-

nents.

• Nutricosmetics. Functional ingredients for the improve-

ment and maintenance of physical appearance and aes-

thetics.

• Nanotechnology applied for nutritional purposes: obtaining

new functionalities, increasing the stability, bioavailability

and bioactivity of the active compounds.

MARINE RESOURCES AND AQUACULTURE

• Optimization of breeding techniques in aquaculture from a

biological and species point of view.

- Diseases of cultivated species

- Optimization of their rearing conditions: growth and feeding

• Development of tools based on biotechnology for genetic

improvement, larval development and prevention, diagnosis

and control of pathogens and improvement of aquaculture

production.

• Development of new probiotic diets to mitigate the impact of

pathogens and optimize productive yield.

12

• Natural alternatives to quimicals use in aquaculture industry.

• New ingredients for feed and formulation.

• Technology for small-scale aquaculture: conditioning of bre-

eding stock, ongrowing, purification systems.

• Study of the marine species zoology and introduction of new

cultured species.

• Development of techniques to culture new products of

interest in the marine environment (algae, microalgae,

etc.).

INDUSTRY 4.0

PRESERVATION TECHNOLOGIES - PRODUCT

INNOVATION

• Development of new products minimally processed and

easy to prepare - Fifth Range Products.

• Application of emerging technologies for processing (coo-

king, freezing, defrosting…), preservation (sterilization, pas-

teurization) and product optimization (high pressure, ultraso-

nic, microwave, infrared…).

• Optimization of the physical / technological parameters

(temperature, time, etc.) used in the food products proces-

sing: smoked, dehydrated, sterilized, cooked, etc. to impro-

ve quality, efficiency, etc.

• Development of new forms of presentation for fresh/refrige-

rated foods that improve their shelf life (skinpack, etc).

• New packaging materials, films and new edible coating ma-

terials for preservation.

• Development of new differentiated products. Application of

additives and ingredients for the purpose of improving sen-

sory characteristics and shelf life.

• Development of new technologies of quality control and

characterization of raw materials and products in production

line - real time.

• Valorization of ingredients/raw material… by the develop-

ment new food products (coextrusion, micro-encapsulation,

freeze-drying, etc.).

PROCESS ENGINEERING - INDUSTRY 4.0

• Industrial process scalability from an engineering point of

view (electricity, mechanics, heat transfer, etc.).

• Design, development and validation of industrial prototypes

as well as optimization of their operation. Hygienic design of

machinery.

• Automation and robotics applied to production processes.

• Artificial vision.

• ICT technologies applied to processes improvement. Tech-

nology and application in the chain of processing, distribu-

tion and commercialization.

• Development of ICT control platforms. Communication be-

tween processes. Internet equipment and machines.

• Development of technology for 3D printing.

• Drones and their applications.

• Instrumentation and sensory applied to industrial processes

(electronics, non-development part reaction in case biosensors).

• Simulation and calculation of industrial processes. LEAN

manufacturing.

• Management of thermal processes. Design of intelligent mo-

nitoring platforms.

• Optimization of energy and water consumption and Carbon

Footprint calculation. Emission reduction.

• Study for the implementation of renewable energy and its

applicability to current production processes.

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05R&D&i AREA: TECHNOLOGY TRANSFER ACTIVITY AND SUPPORT TO ENTREPRENEURIAL R&D&i

Support to the participation of companies in R&D&i funding programs

• Support during the project preparation including: consortia-

building, administrative and economic support and writing of

technical proposal… in national and regional programs.

• Support for business participation in R&D&i international calls,

particularly in Horizon 2020:

- Guidance and support to companies developing high-qua-

lity proposals.

- Partner search and identification of relevant consortia.

- Identification of research areas of greater chance of suc-

cess for companies in EU programs.

- Integration of companies’ areas of interest in the definition

of future Work Programs in Horizon 2020 calls.

• Support for application to tax deduction for R&D&i activities.

Coordination of the Alianza Tecnológica

Intersectorial de Galicia

(ATIGA)

Promoter Industria 4.0 –

The SmartFactory

in marine andfood industry

Participationin the main

Spanish Technology Platforms

related to fishing and food:

PTEPA and Food For Life Spain

12 scientific

publications and participation

in national and international

scientificconferences

21 patents

on new processtechnologies

and conservation and

biotechnology

Organization of 6 tchnical

transfer conferences

14

05R&D&i AREA: INDICATORS 2016

Development of 64 R&D&i projects, 80% of them are under contract with companies.

51 contracts with companies.

5 international projects.

25 INNTERCONECTA and CONECTA PEME projects:

• 128 companies involved • 47 M€ budget • 5 M€ technological services provided

by ANFACO-CECOPESCA

3 Unidades Mixtas de Investigación with a global budget of 6,4 M€ for the 2014-2019 period.

3 CIEN projects (2015-2019).

21 patents on new process technologies and conservation and biotechnology

9,4%

29,7

%

7,8

%

7,8

%

15,6

%

4,7%

25%

� Health-Nutrition and Farmaindustria� Technologies of conservation - Product innovation� Food Safety and Industrial Hygiene� Process Engineering - Industry 4.0� Marine Resources and Aquaculture� Transfer� Valorization of by-products and circular economy

ACTION LINES OF DEVELOPED PROJECTS

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05R&D&i AREA:PROJECTS

UNIDAD MIXTA JEALSA RIANXEIRA, S.A. / ESCURÍS, S.L. / ANFACO-CECOPESCA

Aim: Improving the industrial competitiveness of Jealsa Rianxeira & Escurís developing two main R&D&i lines: innovation in production pro-cesses under the concept “Factory of the Futu-re” and the modernization of mussel aquacultu-re production in rafts.Partners: Jealsa Rianxeira S.A., Escurís S.L., ANFACO-CECOPESCA.

UNIDAD MIXTA SMART TUNA FACTORY / GRUPO CALVO / ANFACO-CECOPESCA

Aim: Developing the concept of factory of the future 4.0, by modularization the production pro-cesses and implementation a comprehensive control system based on new technologies of production and commercialization of tailor-made products through a more efficient and intelligent processing.Partners: Luis Calvo Sanz S.A., Conservas de Esteiro S.A.U., ANFACO-CECOPESCA.

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SENIORPLUSEmerging technologies and applied nanotechnology for the development of functional foods oriented to population sectors with special needs (elderly and people with allergies and food intolerances).

Aim: Use of emerging technologies and applied nanotechnology to develop healthy foods, with high added value and differentiated quality, but also suitable for their nutritional value for population sectors with special require-ments, mainly elderly and adults with allergies and food intolerances. The introduction of nanotechnology and certain emerging technologies such as high pressure in food processes will ensure greater acceptance, shelf life and food safety of products, as well as the sustainability of processes.Partners: Alibós Galicia S.L. (líder), Bioselección S.L., Kiwi Atlántico S.A., Lugar Daveiga S.L.L., Queixería Prestes S.L., Ramiro Martínez S.L.Subcontracted companies: Custom Drinks S. L. U., Soutos Sativa S.L.Research Centers: ANFACO-CECOPESCA, Universidade da Coruña (UDC), Centro Tecnolóxico da Carne (CTC), Laboratorio Ibérico Internacional de Nanotecnología (INL).

UNIDAD MIXTA FFF4P / FUTURE FOOD FACTORY 4 P / EMENASA INDUSTRIA Y AUTOMATISMO, S.A. / BALIÑO, S.A. / ANFACO-CECOPESCA

Aim: Obtain a solid alliance to promove new competitive solutions of food engineering, serving as an enabler of new technological advances for a factory of the future made in Galicia. To do this, three main lines of research are proposed that address the key aspects of the food sector: Connected factory - Advanced robotics - Individualized production.Partners: Emenasa Industria y Automatismo S.A., Baliño S.A., ANFACO-CECOPESCA.

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MUSSELEarly warning system for the automatic detection of contaminants and prediction of toxic episodes in mussel culture.

Aim: Development of an early warning system to allow real-time monitoring of contaminants in water and sedi-ment (control in infaunal areas, with increased risk of contamination by metals) and detection and prediction of toxic events (arrival of “red tides”).Partners: Dominion Instalaciones y Montajes S.A. (líder).Centros de investigación: ANFACO-CECOPESCA, Instituto Tecnológico de Castilla-León (ITCL), Universidad de Burgos (UBU).

HOLOPLUSInnovative actions to consolidate the international exploitation of sea cucumber.

Aim: Consolidation of the exploitation and international commercialization of sea cucumber (holoturia), an un-der-exploited resource in Galicia.Partners: Cooperativa de Armadores del Puerto de Vigo (ARVI) (líder), Eirepesca S.L., Talleres Josmar S.L., Ingeniería de proyectos marinos S.A (IMPROMAR).Centros de investigación: ANFACO-CECOPESCA, Instituto Español de Oceanografía de Vigo (IEO).

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SELATÚN Minimizing the problematic of mercury and valorization of tuna as healthy food.

Aim: Obtaining scientific evidence for suitable risk/benefit balance of tuna products that results in an improvement of tuna as safe and healthy food. On one side, it will be documented the relationship between the tuna consump-tion and the improvement of certain pathologies with high incidence at the present time and on the other hand, it will be a question of collecting a greater amount of information on the problem of mercury in tuna that allows to carry out more adequate and real risk studies than those developed until now, whereby tuna has been unfairly va-lued. Likewise, the development of procedures to minimize / neutralize the risk of mercury intake in tuna products will be considered.Consorcio: Conservas Selectas de Galicia S.L. (líder), Luis Calvo Sanz S.A., ANFACO-CECOPESCA, Universidad del País Vasco.

DIVERSIFYExploring the biological and socio-economic potential of new/emerging candidate fish species for the ex-pansion of the European aquaculture industry.

Aim: Expansion of European aquaculture industry and access to new markets by the development of solutions for the cultivation, production and development of new products from emerging species with high biological and economic potential in Europe, such as meagre, greater amberjack, wreckfish, Atlantic halibut, grey mullet and pikeperch.Partners: liderado por Grecia y formado por socios de 10 países de la UE (Grecia, Italia, Francia, España, Bélgica, Holanda, Dinamarca, Reino Unido, Alemania y Hungría) y 2 Estados Miembros (Israel y Noruega); 20 Organismos de Investigación (Universidades y Centros Tecnológicos), 9 Pymes, 3 grandes empresas y 6 Asociaciones.

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06TECHNICAL ASSISTANCE AND INTERNATIONAL COOPERATION ACTIONSINDICATORS 2016

Resolution of 1.436 companies enquiries

1.786 technical assistance activities managed

70 training activities in companies with more than 834 students

1% increase in annual turnover

Coordination of the Master’s Degree in Science and Preservation Technology of Fish Products (University of Vigo).

Management of 45 students doing their professional practice through educational cooperation agreements.

SUPPORTING ACTIVITIES AND TECHNICAL ASSISTANCE SERVICE

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

1. Metrology 784 34,97%

2. Laboratory 436 19,45%

3. Processes/Facilities 193 8,60 %

4. Sterilization Proofs 191 8,51%

5. FDA Registration for companies and products 121 5,40%

6. Evaluation and optimization of analytical methods 80 3,57%

7. Process comprehensive consultancy 65 2,93%

8. Consultancy to export to other countries 60 2,67%

9. Technical Studies of the Products

(transfer factor, shelf life, etc.) 55 2,45%

10. Intercomparative Exercises 52 2,32%

11. Process audits 50 2,23%

12. Comprehensive consultancy for the laboratories

of the companies 50 2,23%

13. Product-Processes Technical Studies 36 1,60%

14. Quality and Food Safety Manuals 28 1,25%

15. Process Studies/Validations 25 1,11%

16. Expert reports 9 0,40%

17. Products export 6 0,26%

18. Environmental Sustainability

(Energy, Water and Environment) 1 0,04%

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TRAINING• Coordination of the Master’s Degree in Science and Preservation Technology of Fish Products

• Management subsidized training (Tripartite Foundation)• Organization and promotion of courses, seminars, conferences and other training events and sectoral interest

• Processing and execution of international European projects in which ANFACO- CECOPESCA participates

• Management practices in ANFACO - CECOPESCA laboratories by students of universities, master’s degrees, vocational training centers

CONSULTANCY AND SPECIALIZED SERVICES• Processing tests and reports required for FDA,Brasil, Vietnam, China and SAE RD 993/2014 registration for companies and products

• Penetration-distribution heat testing• Intercomparative• Market surveys, labelling, concentration factor• Equipment calibration and metrology consulting• Expert´s report and official control sampling

FOOD SAFETY AND AUDITS• Supporting in implementation of APPCC and BRC standards, IFS, GlobalGap, ISO 22000, ISO 14000, EMAS

• Systems supporting • Energy audits• Supporting on energy optimization• Wastewater control• Installation and adjustment of purification plants

PRODUCTS INNOVATION AND PROCESSES OPTIMIZATION• New technologies supporting • Development of new products• Design viability and shelf life studies • Process control

21

06ÁREA DE ASISTENCIA TÉCNICA Y AND INTERNATIONAL COOPERATION ACTIONSMore than 152 Foreign Cooperation activities in more than 37

countries in the last 20 years.

22 Foreign Cooperation Actions for 12 countries in 2016.

• INTERNATIONAL TENDERS

- Leaders “Fishery Products and Live Bivalve Molluscs” BTFS

World program (DG SANTE): Training Course on Live Bi-

valve Molluscs (Chile 2016) – Beneficiaries: Chile, Argentina,

Uruguay and Brazil.

- Design and implementation in Kenya of three official control

laboratories and training in quality and food safety.

• INTERNATIONAL PROJECTS AND CONTRACTS

- Project for Development Cooperation (Xunta de Galicia):

“Capacity building in aquaculture fisheries technological in-

novation, socio-economic management with a gender focus

and environmental sustainability in the coast of Sechura,

Piura (Peru)”, 2015-2016.

- Restricted competitive tender - Cape Verde: “Technical

Assistance in the installation and maintenance of new equi-

pment: HPLC, GC, AAS and Training in High Performance

Liquid Chromatography (HPLC); Gas Chromatography (GC-

MS) and Atomic Absorption Spectroscopy (AAS) “. Ministry

of Infrastructures and Maritime Economy (MIEM).

- Training to the Competent Authority of El Salvador: ad-

vising the Competent Authority of El Salvador on legislation

on fish products and honey quality, sampling, development

of sampling plans, sampling of surfaces and sensory analy-

sis for different food sectors.

- Training to the Competent Authority of Nicaragua, Hondu-

ras, Guatemala, Panama and Costa Rica: three-day courses

in each of the Central American region countries on the design

of official sampling plans and the taking, handling and sending

of fishery products and aquaculture samples.

- Strategic Fisheries Plan of the Aysén Region, Chile:

analysis of trends and market opportunities in the fishery

and aquaculture sector for the development of the fishing

sector (mainly artisanal) of the region.

- Itajaí Valley University (UNIVALI), Brazil. Conference on

Valorization and Design of New Products: the purpose

was the transmission of specialized technical knowledge for

the development of the Fisheries-Aquaculture Sector of the

Itajaí Region.

1. Mexico2. Belize3. Guatemala4. El Salvador5. Jamaica6. Dominican Rep.7. Honduras8. Nicaragua9. Costa Rica10. Panama11. Colombia12. Venezuela13. Ecuador14. Peru15. Brazil16. Chile17. Uruguay18. Argentina

19. Morocco20. Mauritania21. Cape Verde22. Senegal23. Guinea-Bissau24. Ghana25. Turkey26. Tunisia27. Gabón28. Angola29. Namibia30. Kenya31. Tanzania32. Mozambique33. South Africa34. India35. Sri-Lanka36. Vietnam

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07ANALYTICAL TECHNOLOGY AREAINDICATORS 2016

In 2016, the Analytical Technology Area became a LEADING

LABORATORY IN ALLEGEN DETECTION, pointing out the

magnitude of the analytical service offered. Allergen detection

is an issue of great interest to the food industry and the gene-

ral population, from a food security point of view. Our accre-

ditation includes allergens such as gluten, milk, egg, sulfur

dioxide and sulfites, crustaceans, fish, molluscs, celery,

almond, lupine, hazelnut, peanut, mustard and sesame.

Among our acknowledgments highligths being a FACE Re-

cognized Laboratory (Spanish Federation of Coeliac Associa-

tions).

Our analytical services continue to be dynamic and compe-

tent to offer a quick response and to develop state-of-the-art

methodologies for emerging compounds, such as the residues

of drugs and disinfectants. The recent extension of our scope

of accreditation in 2016 (96/LE230), includes many Veterinary

Drug Residues and Quaternary Ammonium Salts (Benzal-

conium Chloride, BAC).

Emphasize that in our impetus to continue being leaders in ser-

vices of analytical technology for the fishery and food sectors,

the accredited procedures for food analysis were increased in

20, which were included in our ENAC accreditation according

to the UNE-EN ISO / IEC 17O25 for performing physical-che-

mical, microbiological, toxicological and biomolecular tests in

food products, water and packaging.

The Analytic Technology Area supports all the center analytical

activity, and is divided in two large laboratories and several

Specialized Units, which cover all analytical demands for our

customers and associated companies. The service provided

HIGH SCIENTIFIC LEVEL + HIGH QUALITY + QUICK SERVICE = ANALYTICAL DEMAND

24

represents the highest technical scientific level, maintaining

the adequate quality standards and offering a quick response

to the demands received. The telephone and mail technical

support is a differentiating element, considered to be excellent

by our clients to provide optimal solutions.

The numbers supports us…

22.335 samples

305 laboratory clients

114.114 determinations

21,8% anual increase in turnover

420 determinations and 176 ENAC procedures offered

24.325 reports issued, 21.123 covered by the scope of the accreditation

Physical-chemicaland sensory

laboratory

UMBUnit of MolecularBiology

UEEUnit of packaging

Microbiology and bioassays laboratory

UTE – Unit ofspectroscopic

techniques

UTC - Unit of chromatographic

techniques

TECHNOLOGY ANALITICAL AREA

Food Water Packaging FishProducts

Total

176

232

48103

Nº OF ENAC PROCEDURES /MATRIX

25