Within twenty years, Micvac is projected to have a market leading position offering value-added solutions and packaging materials to convenience food producers
When Dr Joel Haamer conducted blue water surveys in the mid-sixties, he realised that there was a good possibility of cultivating mussels in the waters of the Swedish west coast. In 1966, he started the first experimental ”mussel farm”. Funding for research soon followed and best practices were soon established for the professional farming of mussels.
|Dr Joel Haamer
In the late seventies and beginning of the eighties, the company delivered frozen mussels to professional kitchens all over Europe. Exports grew. Times were good. Then came the poisonous algae. This toxic menace nearly wiped out the entire market for Swedish mussels. But all was not lost.
Despite the set back, Dr Haamer continued his extensive research on marine food cultivation and preservation. Conventional methods were used as well as state-of-the art methods developed in the lab.
The understanding what makes one good mussel delicious and another good mussel rancid is fairly simple: oxygen. Oxygen is bad for freshness. So oxygen must go away. That gives freshness a better chance to make it all the way to the consumer. These observations helped inspire the unique Micvac method.
In August 2000, Micvac was founded, and the work to prove the Micvac method started. The first customer was in production during 2005.
Today, Dr Haamer’s innovative method with its unique packaging material and production equipment is being used successfully by the food industry all over the world. The fundamental concept – to cook a product while retaining taste and extending shelf life – remains the same.