Investment increases province’s lobster holding capacity

Charlottetown, Prince Edward Island, June 6, 2016 – There will be more space available in Prince Edward Island to store live lobsters so they are as fresh as possible when they are processed and sent around the world.
“The food industry requires extensive physical infrastructure to produce and to grow their businesses,” Economic Development and Tourism Minister Heath MacDonald said. “Innovation PEI is responding to the industry’s needs by providing grants to five projects that will enhance our province’s live lobster holding capacity, enhancing our exports and supporting the economies in our rural communities while building our reputation as “Canada’s Food Island.”
Innovation PEI has contributed more than $224,000 in grants to the Live Lobster Holding Program since it began in March 2015, with the remaining $2.2 million coming from the private sector. The expansions are being made to holding facilities in

• Evangeline (Acadian Supreme Inc.);

• Souris (Colville Bay Oyster Co. Ltd.);

• Tignish (Royal Star Foods Ltd.);

• Summerside (JMK Fish Mart Co.); and

• Darnley (Basin View Seafood Inc.).
“This investment will certainly help with the quality, efficiency, and the consistency within our processing division,” said Jeff Malloy, Acadian Supreme Inc CEO and general manager. “An increase in live lobster storage capacity gives us the opportunity to store more lobster during peak landing periods and as a result will get additional fresh, high quality, value added products to market.”
The projects will add more than a half-a-million pounds to the province’s total lobster holding capacity, which is approximately 2.3 million pounds. Being able to hold live lobster for a longer period gives processors more flexibility to adjust their production to meet existing labour supply.
“PEI is recognized worldwide for its high quality food products and government is committed to leveraging this reputation,” said Agriculture and Fisheries Minister Alan McIsaac. “We are evaluating the trends and needs associated with cold storage capacity within the industry so our processors can continue to uphold our reputation for producing the world’s best seafood.”


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Brad Chatfield
Department of Economic Development and Tourism

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