South Australian Research and Development Institute to develop new packaging system to extend shelf life of pipis Stephen Pahl and Sutasinee Anantanawat from the SARDI Food Safety and Innovation team, with the pipis packaging unit at Waite research precinct, Adelaide. Pic supplied by DMITRE, June 2013. THE shelf-life of South Australian pipis will be extended due to the development of a new packaging system by the South Australian Research and Development Institute. The project aims to open up new interstate and international retail and food service opportunities for pipis, which are currently only sold fresh on the domestic market. Minister for Science and Information Economy Grace Portolesi said the project is being awarded $12,333 in funding as part of the Innovation Voucher Program, a State Government initiative to support innovative local businesses. "The new packaging will help South Australian fisheries maintain their reputation for fresh, high-quality and reasonably priced seafood," Ms Portolesi said. This project will also help reduce waste in the fishery, increase the sustainability of harvests and improve environmental performance. Manufacturing, Innovation and Trade Minister Tom Kenyon said the program not only encouraged collaboration between the business and research sectors, but also fostered ongoing growth and advancement for the manufacturing industry. Mr Kenyon said the new system is one of several key programs to be delivered as part of the State Government's Manufacturing Strategy for South Australia. It also supports the work of the Premium Food and Wine from our Clean Environment strategic priority, he said. The Goolwa Pipi Harvesters Association chairman Roger Edwards said the project supported the industry's reform strategy and aims to ensure its licence holders remain sustainable. Mr Edwards said the industry is facing pressure and competition from other domestic and imported clams. "Our strategy is to develop a consortium to enhance product diversification and entry into premium food markets by developing a new range of consumer-convenient and packaged pipis," he said. New packaging formats will enable us to reach new markets and consumers without sacrificing quality or freshness. SARDI senior seafood technologist Karen McNaughton said seven different packaging formats would be developed as part of the project. The ultimate aim is to ensure the pipis are able to travel long distances and remain alive or fresh for as long possible, she said. "Each packaging system will be assessed for its technical performance through visual pack analysis, microbiological shelf-life assessments and sensory evaluation by experienced seafood panellists," Ms McNaughton said. The pipis will be fresh or blanched and will be packaged chilled or frozen. Guidelines and application information are available at: www.dfeest.sa.gov.au/ivp