Loreto Seguel, executive president of the Salmon Council, valued the initiative as a way to continue positioning Chilean salmon production and maintain its place of prestige and international leadership thanks to its nutritional attributes.

In order to relieve Chile as a global food power and to promote the development of a productive, competitive and sustainable salmon industry, the Chilean Salmon Council signed a cooperation agreement with two important institutions linked to the food sector: the Institute of Nutrition and Food Technology (INTA) of the University of Chile and the Chilean Association of Gastronomy (ACHIGA).

The agreement was signed at an event held on Monday, September 15, where Loreto Seguel, executive president of the Salmon Council; Francisco Pérez Bravo, director of the Institute of Nutrition and Food Technology of the University of Chile; and Maximo Picalla, president of the Chilean Association of Gastronomy.

On the occasion, and on the eve of the Fiestas Patrias, a tasting of salmon cancato and grilled salmon was shared with the attendees, dishes presented as a healthy and delicious alternative for the celebration menu on these dates.

Impulse the kindness of Chilean salmon

Thanks to this partnership between the Salmon Council, INTA and ACHIGA, in the coming months joint dissemination actions will be carried out on different communication platforms, with the aim of valuing the benefits of salmon, the second most exported product in our country, today present in more than 100 international markets.

In the case of INTA – a multidisciplinary body of the University of Chile, oriented to research, teaching and extension in the field of nutrition and the development of technologies applicable to the productive sector related to the food sciences – the agreement will apply in advice regarding technical support in the review of nutritional information of salmon, validation of nutritional messages, such as the sleep, aesthetics, longevity and all those related to well-being and healthy life. Technical consultations, educational talks and nutritional and communicational support will also be conducted in mass dissemination campaigns around salmon attributes.

Meanwhile, the collaboration with ACHIGA will be reflected in the promotion of salmon as a star ingredient within the gastronomic offer offered by the guild, as well as voices and talks by culinary experts.

In this context, Maximo Picallo, president of ACHIGA, highlighted: “In this month of the Homeland, in which we normally associate grills and meat, we believe that salmon can be a special guest on our tables, with its healthier meat, besides very easy to roast on the grill, can normally be only on the one hand, hopefully with skin, and provides, besides nutrients, very important flavors for our gastronomic culture.”

For his part, Francisco Pérez Bravo, director of INTA, said "Salmon is one of the fish with the highest amount of omega-3 fatty acids, which are essential nutrients for cardiovascular and neurological health. It is also an excellent source of vitamin D, which plays an important role in the bone health of people, as well as affecting immune response, muscle function and balance, among other known functions. With this one agreement we seek that information about the nutritional contributions of salmon be communicated with scientific support, bringing the evidence closer to the citizenry and contributing to more informed decisions about food."

Loreto Seguel, executive president of the Salmon Council, valued the initiative as a way to continue positioning Chilean salmon production and maintain its place of prestige and international leadership. “We know that salmon is a superfood thanks to its high content of vitamins and minerals. In addition, it is not only a high quality protein, but also has a low carbon and water footprint, becoming a key part for the global food of the future. That organizations of such relevance as INTA and ACHIGA collaborate in the dissemination of this message is an impulse to project the growth of salmon farming and the importance it has for the growth and sustainable development of the country,” he said.