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The 2nd
SURIMI FORUM JAPAN

Tue - Wed, August 20 – 21, 2013

Immediately before Tokyo Seafood Show (Aug 21-23)

Sunroute Ariake Hotel

“Sustainable Fish, Sustainable Surimi, and Susutainable Surimi Seafood”

…Connecting Japan and the Rest of the World with Surimi…

with Simultaneous Translation (Japanese – English)

Organized by:

OSU Surimi School

US Surimi Industry

Secretariat:

Exhibition Technologies Inc

Special Co-operation:

TBA

Sponsored by

Ajinomoto, Nichimo/Bibun, American Seafoods Japan, Trident Seafoods Japan, Kibun Foods, Arctic Storm Management Group, NISSUI, Pacific Blends, Surimi Tech/Future Seafoods, Stable Micro Systems (Listed as Confirmed)

Do you still worry about the Fukushima Nuclear Disaster (3/11/2011)? Click this web site: Radiation Dose in Major Cities. Tokyo is extremely safe to travel.

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Background

At the first Surimi Forum Japan in 2010, we tried to connect Japan and other countries under the name of our common word “surimi”. With long history of surimi and kamaboko, spanning 900 years, Japan was the major producer of surimi. In 1975, Japan used an estimated 95% or more of surimi produced in the world. The invention of crabstick (kanikama) became a corner stone to introduce “surimi” into various global markets. That initiated the globalization of surimi. Today, as a leading country, Japan uses approximately 50% of all surimi produced in the world. This kanikama played a major role in connecting all of us: Japan – Asia – North America – Europe – Russia – South America, together. At the first Surimi Forum Japan in 2010, we revisited those products and technologies, which were developed outside Japan during 35-yr after the invention of kanikama. The first Surimi Forum Japan was featured by major newspaper covering our industry: Suisan Keizai; Minato Shinbun; Kamaboko Tushin .

We would also like to use this opportunity to demonstrate the world’s recognition and respect for Japan and Japanese surimi industry for their efforts in developing the wonderful products and helping the world enjoy various surimi products.

Course Description

This 1 ½ day course, which is scheduled to be offered every other year, is designed for operators, marketers, surimi technologists, and executives who wish to update a pragmatic knowledge of fishery resources, surimi supply/demand, market trends of surimi and surimi seafood, new technologies, and current issues/ hot topics in the industry. A panel, consisting of global leaders, will deliver the most updated market information on surimi and surimi seafood. Surimi technology and products will be reviewed by Japanese and global experts. General outline and theme are renewed every other year based on suggestions made by the industry leaders.

Registration & Enrollment

Enrollment limits 100 attendees. Early registration is highly encouraged to secure your seat.

Registration fee (¥35,000 plus tax for Japanese; US$400 for foreigner) includes three coffee breaks, two lunches, and one dinner. Program booklet and souvenirs are also provided. We have kept the same rate used in 2010. A refund for cancelation would be available by July 20, but a service fee (¥10,000 or $100) will be charged. No refund is guaranteed for cancelation after July 20.

Contact to complete your registration (July 20-21, 2010):

1) Japanese: Contact Ms. Shimako Funabashi 船橋 (Exhibition Technologies Inc) at funabashi@exhibitiontech.com or 03-5775-2855 with your Name, Company, E-mail, and Telephone. An invoice will be e-mailed to you.

2) Foreigner: Contact Dr. Jae Park at surimiman1@yahoo.com or 1-503-440-5636 with your Name, Company, E-mail, and Telephone. An invoice will be e-mailed to you.

Accommodations

Sunroute Ariake Hotel is a required accommodation for attendees’ registration. For attendees from outside Tokyo, their room reservation must be made at Sunroute Ariake Hotel to avoid the last minute cancellation of the registration of the Surimi Forum Japan. For clarification, feel free to contact Dr. Park at surimiman1@yahoo.com or Ms. Funabashi at funabashi@exhibitiontech.com.

Hotel reservation has to be made individually. Special rates have been secured for attendees: ¥8,715 (Aug 19) and ¥10,290 (Aug 20) including breakfast. You may be allowed to reserve your room before Aug 19 and after Aug 20. Click “Hotel Reservation”. For your reservation password, contact Dr. Park or Ms. Funabashi.

Day 1 (Tuesday, August 20, 2013) –– Sunroute Ariake Hotel

08:00 – 09:00 Registration

09:00 – 09:20 Opening Remark

TBA

09:20 – 09:30 Welcome and Introduction

Dr. Jae Park (Professor, OSU Surimi School)

09:30 – 10:40 1- PANEL I: Global market update and review for Surimi and Surimi Seafood

1a India (15 min)

1b Thailand (15 min)

1c Vietnam (15 min)

1d Malaysia/Indonesia (10 min)

1e China (15 min)

10:40 – 12:30 (Continued) 1- PANEL I: Global market update and review for Surimi and Surimi Seafood

1f South America (10 min)

1g USA (20 min)

1h Western Europe (15 min)

1i Eastern Europe/Russia (15 min)

1j Japan (20 min)

1k Summary (30 min)

12:30 – 13: 30 Lunch

13:30 – 14:10 2- Sustainable Fisheries: Alaska Pollock and Pacific Whiting

TBA

14:10 – 14:35 3- Commodity affecting the Surimi Industry

Mr. Cameron Wells (Pacific Blends, Port Coquitlam, BC, Canada)

14:50 – 15:20 4- Sustainable Efforts by the US Surimi Industry – Sustainable Surimi

Mr. Richard Draves (American Seafoods, Seattle, USA)

15:20 – 16:00 Coffee/Tea Break

Product Cutting and Tasting: Surimi Seafood from outside Japan

Products from Europe and USA will be tasted and voted.

16:00 – 17:30 5- PANEL II: Accurate Quality Assessment of Surimi for Fair Trade

TBA- Global leaders (technical and marketing) will be invited for discussion.

Technical experts from Japan, Europe, SE Asia, and Europe will share their point of views for the development of quality assessment mutually respected.

17:45 – 21:00 Network Development/Social Gathering/Reception

· Dinner

· Sponsor’s Presentations – All about their Technologies, Products, and Services

Day 2 (Wednesday, July 21, 2013) – Sunroute Ariake Hotel

09:00 – 09:45 6- Fish Protein Isolate

Dr. Tyre Lanier (Professor, North Carolina State University, Raleigh, NC, USA)

This is a new concept of fish protein that can be used for the production of various forms of surimi seafood products from kamaboko to crabstick. It is not surimi by its conventional definition. However it can be used successfully. Its production yield can exceed 35% and various researches reported the superior gelling quality. As compared to current surimi production yield 25-30%, 35% or higher means less waste of our limited fishery resources.

09:45 – 10:25 7- Research and Product Development

Dr. Tyre Lanier (Professor, North Carolina State University, Raleigh, NC, USA)

10:25 – 10:45 Coffee/Tea Break

10:45 – 11:05 8- Trends and Observations in Frozen Surimi

Dr. Jae Park (Professor, Oregon State University, Astoria, OR, USA)

11:05 – 11:40 9- Magic Role of Transglutaminase (TGase) in Surimi – Science behind and diversified usage

TBA (Ajinomoto 味の素株式会社, Tokyo, Japan)

Discovering the role of transglutaminase (TGase) was one of the greatest technology evolutions in modern surimi. Initially transglutmase was considered to be effective only in setting products such as Kamaboko. However, transglutaminase is used in various surimi products with breakthrough technologies which has been developed later. Science behind transglutaminase enzyme itself and application technologies maximizing its function and future possibility will be discussed.