About the Lab

Louisiana is poised to move beyond the commodity food chain and become a leader in seafood processing technology, education, and outreach.

The state’s only seafood-focused facility of its kind, SPDL houses commercial food processing equipment for demonstration, training and research purposes. The goal is to help potential and existing seafood processors explore opportunities and new concepts for processing, packaging and value-added seafood products.

Focused on Commercial Fishermen & Processors

Provide training and outreach on food safety and sanitation to help implement effective good manufacturing practices.

Create new business opportunities for fishermen by offering alternatives to low-priced commodity sales. Products created and developed at SPDL add value to both the fishery and the industry—improving resiliency.

Provide opportunities to interact with state-of-the-art processing equipment to learn best practices and determine investment potential.

Extend quality, and enhance appeal and availability of seafood products by demonstrating new types of processing and packaging methods; increasing off-season sales potential.

Aid in research efforts by providing a space for preparing samples by LSU and AgCenter faculty, and other partner institutions.

Act as a seafood hub to assist with the redevelopment and restoration of processing facilities in the devastation zone and beyond.

The SPDL builds upon decades-long field work by LSU AgCenter and Louisiana Sea Grant (LSG) and operates in collaboration with LSU School of Nutrition and Food Sciences. It is modeled on the current AgCenter Food Innovation Institute (FOODii), though our focus is to help develop new seafood product ideas and teach the basics of taking a product to market. Partner agencies may provide further resources to pack and market the product.

 

LouisianaDirectSeafood.com is one such partner initiative. This program connects fishermen and processors directly with consumer and retail markets online and via social media, while also providing educational outreach.

 

LouisianaDirectSeafoodShop.com, an e-commerce site that sells locally caught and processed value-added products online, is another great partner program.

EQUIPMENT

  • Vacuum pack machine with gas flush
  • Meat grinder
  • Fish skinner
  • Shrimp splitter
  • Meat band saw
  • Countertop vacuum pack machine
  • Floor and countertop scales
  • Flake ice machine
  • Slurry nano-sized ice machine
  • Commercial meat smoker
  • Stainless steel worktables (four)
  • Three-compartment stainless sink
  • Hand washing sink
  • Multiple freezers
  • Mobile seafood quality training lab (seawater chilling unit, brine freezer, plate freezer, and small vacuum packing demonstration unit)

This project is directed by

Thomas Hymel

A Marine Extension Agent with both AgCenter and LSG who serves as Executive Director of the Seafood Processing Demonstration Lab.

Evelyn Watts DVM, M.A., Ph.D.

An Associate Professor in LSU School of Nutrition and Food Sciences, and a Seafood Extension Specialist with LSG, who serves as the Research Director of the Seafood Processing Demonstration Lab.

Take Your Business Beyond the Boat

Ready to Get Creative?

Talk to us about your project idea or training request.