Consumer Acceptance of Aquaponics Product

Rob Sonnenberg Culinary Instructor

What is Consumer Acceptance?According to the internet:

“consumer is a person or organization that uses economic services or commodities”

“acceptance is the act of taking or receiving something offered

ConclusionYes!

Everyone would accept aquaponics produce & fish.

Enjoy your next presentation!

Aquaponics ProductConsumer concerns and questionsFood safetyDoes it taste like fish?How good is it?

NutritionallyTasteTextureColourShelf-life

Culinary Careers PerspectiveCulinary Careers Dual Function:

Academically – provide technical training to studentsAncillary – provide food services to Lethbridge College community

Collaborated with Aquaculture Centre of Excellence for decadesCulinary Careers has cooked and served a lot of fish over those years including:

Grass CarpTroutSalmonTilapia

Overall quality is excellent!

Next on the menu:Barramundi – Asian Sea Bass

Culinary Careers PerspectiveIn the beginning:

Cucumbers and tomatoes

More recently:Herbs – varieties of basil, parsley, chives, cilantroLettuces – bibb, romaine, buttercrunchOther greens – tatsoi, water cress, kale, chardRadishes, Chinese cabbages etc.

LC chefs and students have again found the produce to be of exceptional quality!

Restaurant Produce ProgramBegan in 2015Collaborative arrangement between Lethbridge College and several restaurants in Lethbridge

EarlsMocha CabanaPlumPrime Catering

Restaurant Produce ProgramLethbridge College provided produce to the restaurants.Restaurants provided feedback on the produce:

TextureTasteAppearanceShelf-life

1

1.5

2

2.5

3

3.5

4

4.5

5

9-Ju

n

11-Ju

n

13-Ju

n

15-Ju

n

17-Ju

n

19-Ju

n

21-Ju

n

23-Ju

n

25-Ju

n

27-Ju

n

29-Ju

n

1-Ju

l

3-Ju

l

5-Ju

l

7-Ju

l

9-Ju

l

11-Ju

l

13-Ju

l

15-Ju

l

17-Ju

l

19-Ju

l

21-Ju

l

23-Ju

l

25-Ju

l

27-Ju

l

29-Ju

l

31-Ju

l

2-Au

g

4-Au

g

6-Au

g

8-Au

g

10-A

ug

12-A

ug

14-A

ug

16-A

ug

18-A

ug

20-A

ug

22-A

ug

24-A

ug

26-A

ug

28-A

ug

30-A

ug

1-Se

p

3-Se

p

5-Se

p

7-Se

p

9-Se

p

11-S

ep

13-S

ep

15-S

ep

17-S

ep

19-S

ep

21-S

ep

23-S

ep

25-S

ep

27-S

ep

29-S

ep

Aquaculture Produce Quality SurveyQuality Comparison Ratings (on a scale of 1 to 5)

Texture Taste Appearance Shelf Life

Testimonials“The product that we received was fresh, vibrant, full of flavor, and had a fantastic

shelf life.”Mathieu Daniel (Chef) – Prime Catering (Sandman & Lethbridge Lodge)

“The produce from the aquaponics program is outstanding in freshness, flavor, and texture compared to the produce we can obtain from our broadline distributor.”

Angel Harper (Owner) – Mocha Cabana Restaurant

Testimonials“In the summer of 2015 we were part of a pilot project where we received a

weekly produce basket from the Lethbridge College aquaponics program. The produce in this basket was of superb quality, most a grade or two

higher then our normal supplier.”Adam Robinson (Chef) – Earls Restaurant

Testimonials“Working with the produce from the Lethbridge College aquaponics is a wonderful addition to our business. The produce is beautiful in appearance, taste and quality.

There is no better produce available locally or from national suppliers.”Erica Pyska (Owner) – Plum Restaurant

“The aquaponics product I received was exceptional quality and vibrancy, and such versatility; the kale and cucumbers especially.”

Skylar Sawers (Sous Chef) - Prime Catering (Sandman Inn)

Subjective versus Objective DataPurpose: Objective method to quantify the quality and acceptance of aquaponics fish and produceIFPS (Integrated Fish and Plant Systems) Product Quality Sensory Testing Objective 1: Organoleptic assessment of fish and plant quality

Welcome to Sensory Evaluation

Our FacilityDual purpose classroom – AN 1612Situated away from main kitchen and food preparation areas (minimal cooking odours, fewer distractions)Well lit, neutral environmentPortable privacy shields

Sensory Testing Session

Oct.18, 2016

Apprenticeship Cooks (3rd year class)

Panelist RequirementsAbility to distinguish between:

SweetBitterSourSaltyAstringent

Consume produce & herbs in regular dietDo not suffer from:

Colour blindnessAgeusia – taste budsAnosmia – smell

Panelist RequirementsDo not wear strong perfumes

Do not consume coffee/food within 30 minutes of the testingDo not smoke within 30 minutes of the testing

Do not talk during the panel

Next Sensory Session - 4:30 todayPlease join me!20 people maximumFollow me from the Garden Court Restaurant to our Sensory Testing area after we return from Current Prairie FishermanQuestions?