Mihails Silovs

Latvia University of Agriculture | LLU · Faculty of Economics

The dramatic change in various spheres of daily life caused by the COVID-19 virus epidemic has had many ambiguous effects on the Latvian fisheries sector. As part of a national research program project reCOVery-LV to study the virus’s effect on the supply chain, LLU researchers concluded that Latvian fish processing demonstrates a multidirectional...

To survive in today's competitive environment, companies must continuously develop and offer customers new products. To increase the probability of a successful business case of investing in the development of a new product, careful attention must be paid to risk analysis in terms of the present value of future potential income. The article conside...

The mandatory requirements for the fishery and aquaculture products, their production and sale in force in the territory of the Customs Union of the Eurasian Economic Union (CU EAEU) arise from the regulatory and legal acts of the Eurasian Economic Union and its predecessor - the Customs Union - and apply in a package approach similar to the law of...

Zivju pārstrādes nozarē nepilnīgas izejvielu izmantošanas problēma ir īpaši aktuāla, jo tā veido ievērojami lielu procentuālo daļu no zivju pārstrādes ražošanas procesa. Pievienotā vērtība, kas tiks iegūta risinot šo problēmu, ir pievilcīga alternatīva ne tikai tāpēc, ka rada papildu ekonomiskus stimulus ražotājam, bet arī atbilst zilās ekonomikas...

The poster illustrates the results of the research “Development of technologies and recipes of “Baltic anchovy in oil” preserves (salted product) and of paste “Baltic anchovies” from Baltic sprat (Spratus balticus) as analogue to traditional Italian canned food “Anchovies in oil”

Natural weight loss during storage of frozen fish raw materials is standard and can be easily calculated using reference data. In the case of bona fide suppliers, the loss is about 10%, but most often, the loss during defrosting is much higher. With any fish raw materials, there is moisture loss which leads not only to direct economic losses but a...

Fisheries have a long history and tradition in Latvia. In recent years, the fish processing subsector has been challenged by the development and introduction of new and innovative products manufactured from Baltic Sea sprats (Sprattus sprattus balticus), which serve as an alternative to canned sprat production. Therefore, the aim of the present res...

In Latvia and across the world, modernisation of fish processing industry has been quite slow. The processing methods remain significantly based on the traditional approach and often cannot supply products which are demanded by a modern consumer. The need for innovative solutions is shaped by the highly increased pace of a daily life and changing e...

The article raises the question of economic rationale of including Latvian sprat to the protected geographical identification (GI) register of the European Commission. GIs aims to address the situation of asymmetric information on the market specifically a situation when high-quality foodstuffs customers’ loyalty and trust can be jeopardized by pre...

The rise in consumption of fish and fish products has led to the generation of high amounts fish processing by-products and there is an urgent need to convert this nutritious by-product into a value-added product that is suitable for human consumption. In this investigation, an innovative technological process has been developed to produce a pate o...