Åpningstale ved Spekematkongressen 2006

Soria Moria Hotell og Konferansesenter i Oslo

Good Morning.

Distinguished guest, participants, ladies and gentlemen.

On behalf of the Norwegian government, I would like to express my cordial welcome to all the guests and participants.

It is a great pleasure for me to open this first International Dry-cured Meat Congress in Norway.

Norway has an old tradition in producing dry cured meat. We take pride in our fenalår. In fact we can trace this particular food tradition back to the Vikings.

All over the world people and regions take great pride in their dry-cured meat specialities. Dry cured meat is a type of food production that combines tradition with modern science, technology and innovation.

This conference is an important arena for focusing on today’s and tomorrows challenges for dry-cured meat production.

As the minister in charge of both Agriculture and Food, I appreciate the initiative taken by The Norwegian Meat Research Centre. Their aim is to offer the meat industry new insight and knowledge in all areas, and to improve the industry’s competitive edge. This is an important task.

If the industry is to survive with increasingly international competition, new knowledge and scientific breakthroughs are important elements. By bringing you all to Norway and inviting you to share your knowledge, the Norwegian Meat Research Centre is making an important contribution to the future of the dry cured meat industry.

Food safety is by all the main grounding in producing food. This issue can not be emphasized strongly enough.

The main objective is to ensure consumers safe, high quality food through healthy food production. This includes the entire process from the farm to the table, and ensures it is performed in a manner that protects the environment, health and animal welfare.

We have recently had a period where the aspect of food safety has been brought into focus. With unfortunate consequences, several small children became sick, and we had one tragic death. The source for this outbreak of E.coli was dry fermented sausages. This crisis is a reminder that we always will have a certain risk, and that the fight for food safety is a struggle we have to fight every day.

Now, what kind of basic measures do we, the authorities, have to put in place to gain the consumers trust and confidence?

We need regulations with distinctive responsibilities and penal provision for all parts of the production chain.

We also need a governmental body with requisite resources, and the requisite authority, instruments and independence to fulfill their responsibilities

This is how we create confidence.

This congress has gathered around 100 international experts, producers and industrial representatives from New Zealand to Slovenia.

Over 10 different countries are represented, and there will be close to 30 speakers during five oral sessions and poster sessions within 3 days.

There will also be a proposal for establishment of an International scientific committee, where each one of you could play a vital role in the future.

In short, there will be a lot of information for you to process during this time. You are now in the hills over Oslo and from what I understand you will be sailing on the Fjord tonight. Please take the opportunity to enjoy Oslo's sights, meet new people and broaden your networks.

I again wish to express my welcome to all participants and delegates, and wish you all an interesting and enjoyable congress in Oslo.

Thank you.