A hi-tech dehydrator designed and built in Pambula in south-east NSW is on the way to Greenland to help the local Inuit process arctic shrimp waste, ABC News reports.
Waste material from a shrimp peeling plant is being pumped straight into fjords and it is turning icebergs a champagne yellow colour.
The dehydrator will convert arctic shrimp head, tails and shells into a food additive to flavour other seafood products.
By taking the waste out of the water systems it will help Greenland keep its icebergs as white as possible.
Joe Ruiz-Avila from AKT International, who designed the dehydrator, said arctic shrimp have a stronger colour than Australian prawns.
"Strangely enough the factory is where they believe the Titantic hit and at the moment the material is going out and contaminating the glaciers that flow by - colouring them red," he said.
"This is because the beta caratonoids that are in the arctic shrimp are enormous they are about four or five times greater than what we have in our prawns.
"It's turning out these lovely red [icebergs]. But it's not good for tourism, people are going to Greenland to see white glaciers they aren't going to Greenland to see champagne glaciers."
It takes three seconds to turn the waste material into a dry powdered flavour additive that can then be sold to European and American markets.
Read more HERE.
Waste material from a shrimp peeling plant is being pumped straight into fjords and it is turning icebergs a champagne yellow colour.
The dehydrator will convert arctic shrimp head, tails and shells into a food additive to flavour other seafood products.
By taking the waste out of the water systems it will help Greenland keep its icebergs as white as possible.
Joe Ruiz-Avila from AKT International, who designed the dehydrator, said arctic shrimp have a stronger colour than Australian prawns.
"Strangely enough the factory is where they believe the Titantic hit and at the moment the material is going out and contaminating the glaciers that flow by - colouring them red," he said.
"This is because the beta caratonoids that are in the arctic shrimp are enormous they are about four or five times greater than what we have in our prawns.
"It's turning out these lovely red [icebergs]. But it's not good for tourism, people are going to Greenland to see white glaciers they aren't going to Greenland to see champagne glaciers."
It takes three seconds to turn the waste material into a dry powdered flavour additive that can then be sold to European and American markets.
Read more HERE.
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