CANNED FOOD MANUFACTURERS IN ICELAND

The production of canned food in Iceland is shaped by the country's geographical location, natural resources, and focus on sustainable practices. Iceland has a limited production of canned food due to its harsh climate and small agricultural sector. However, it is known for its high-quality fish products, including canned fish like herring and mackerel. These are often exported to other countries.
While there are some local brands producing canned goods, the majority of canned food consumed in Iceland is imported.Here's an overview:

1. Key Resources
Iceland is rich in marine life, making fish and seafood the most prominent products for canning. Cod, haddock, mackerel, herring, and other species are commonly canned.
Due to Iceland's harsh climate and limited arable land, agricultural production is modest. However, some vegetables, lamb, and dairy products might be processed and preserved, including in canned formats.

2. Notable Canned Products
- Fish and Seafood: Canned fish products, such as cod liver and mackerel, are not only consumed locally but are also key export items.
- Meat Products: Canned lamb and reindeer products cater to niche markets domestically and internationally.
- Specialty Foods: Iceland's focus on unique, high-quality goods has led to the production of premium canned products like fish roe and gourmet seafood mixes.

Iceland has a notable history of producing canned food, especially seafood. One of the most famous products is canned cod liver, which is often referred to as "Arctic foie gras" due to its rich flavor and high content of Omega-3 fatty acids, vitamin A, and vitamin D. Companies like iCan have been producing smoked and non-smoked cod liver since 1965, and Iceland now produces around 40 million cans annually.
There's also a growing interest in diversifying the range of canned products, offering high-quality canned salmon and planning to introduce canned Icelandic lamb. 3. Production Practices
- ustainability: Iceland is committed to sustainable fishing practices, governed by strict quotas and certifications like MSC (Marine Stewardship Council).
- Technology: The canning industry in Iceland employs modern technology to ensure product quality and long shelf lives, maintaining high safety and hygiene standards.
- Renewable Energy: Factories often utilize Iceland's renewable energy resources, such as geothermal and hydroelectric power, to reduce the environmental impact.

4. Export and Market
Canned seafood is a significant export product, especially to Europe, North America, and Asia.
Local Consumption: While canned goods are available domestically, Icelanders typically prefer fresh or frozen seafood, given the proximity to the source.

The Iceland Chamber of Commerce is a platform for those who engage in business to participate in any type and form of work aimed at reforming and improving the business environment and enhancing prosperity.

Information about canned fish production in Iceland can be found through various resources, including government reports, industry websites, and company profiles. Iceland has a significant history of canned fish production, with cod liver and other fish products being prominent exports. Akraborg ehf. is the largest producer in Iceland, manufacturing about 2,500 tons annually and exporting to markets such as France, Germany, and the USA. The focus has been on high-quality canned products like cod liver and salmon, often emphasizing sustainable and fresh processing methods.

For further details:
- Matis, a research institute in Iceland, offers insights into seafood processing and export trends.