Experts from Louisiana State University (LSU) Sea Grant College Program and LSU AgCenter will cover the latest trends, best practices, and new equipment in micro-processing at the upcoming Beyond the Boat — Seafood Processors Conference.  The one-day event will be held at on January 30, 2019, 8:30 am – 3:30 pm, at the 4-H Mini Barn at LSU Baton Rouge, behind Parker Coliseum.

“The world of seafood is changing, especially for our harvesters, and we believe micro-processing could be the path to economic sustainability,” said Thomas Hymel, Sea Grant extension agent and director of Louisiana Direct Seafood program.  “Whether you’ve been processing seafood for a while, or just thinking about getting started, this event will give you hands-on strategies to take your business to the next level.”

During the morning session, attendees will learn about the latest best practices in freezing and packaging raw seafood, particularly modified atmosphere vacuum packaging (MAP), along with transportation and packaging options, the world of e-commerce and what is next in moving our industry forward.  A panel of business experts will discuss how to obtain financing and opportunities for assistance.

After lunch (provided), hands-on demonstrations will showcase new equipment like MAP, fish skinner, grinder, Prawnto machine, and softshell shedding system, to name a few. Door prizes will be drawn, as well.

Dr. Evelyn Watts, a seafood extension specialist with LSU AgCenter, Louisiana Sea Grant, and School of Nutrition and Food Sciences, will give several presentations and demonstrations, and is available for technical questions about quality, nutrition, and HACCP planning.

“This is not just a classroom event,” stressed Watts. “We are going to learn by doing. Vendors with the equipment companies, state agencies, and the LSU Food Incubator will all be available to work with you one on one.”

Tickets are $20 (lunch provided) and participants may register online at:  https://beyond-the-boat.eventbrite.com