|
|
|
|
|
|
|
|
|
|
|
|
|
Ch. 405 2005 LAWS OF MARYLAND
|
|
|
|
|
|
|
|
|
(D) (1) (I) TEAM MEMBERS SHALL SELECT THE CHAIR FROM AMONG THE
TEAM MEMBERS.
(II) ONLY TEAM MEMBERS MAY VOTE IN THE SELECTION OF
PROJECTS TO BE FUNDED.
(2) AT THE INVITATION OF THE MEMBERS, TEAM ADVISORS MAY ASSIST
WITH PROJECT DESIGN, PROPOSAL PREPARATION, AND PROJECT-RELATED
RESEARCH.
(E) IF A PROJECT IS FUNDED BY THE TEAM, THE TEAM SHALL MAKE PUBLIC
THE PROJECT'S DESIGN AND RESULTS ON THE DEPARTMENT'S WEBSITE AND BY
OTHER METHODS DETERMINED BY THE TEAM OR AS REQUIRED BY LAW.
SUBTITLE 10B. INNOVATIVE SEAFOOD TECHNOLOGIES PROGRAM.
10-10B-01.
(A) THERE IS AN INNOVATIVE SEAFOOD TECHNOLOGIES PROGRAM.
(B) THE PROGRAM SHALL:
(1) WITH INDUSTRY AND OTHER RELEVANT PARTNERS, EVALUATE
EACH CORE MARYLAND FISHERY EXISTING AND INNOVATIVE SEAFOOD
TECHNOLOGIES TO DETERMINE THE NATURE AND EXTENT OF LIMITATIONS ON
EXPANSION AND PROFITABILITY AND TO IDENTIFY POTENTIAL STRATEGIES FOR
GROWTH;
(2) CONDUCT APPLIED STUDIES, INCLUDING COMPARISONS OF
ALTERNATIVE PROCESSING METHODS OR SPECIES SUBSTITUTION, TO DETERMINE
EFFECTIVE AND EFFICIENT METHODS TO EXPAND THE PRODUCTION AND
PROFITABILITY OF THE CORE MARYLAND FISHERIES MARYLAND SEAFOOD;
(3) CONDUCT MARKET TESTS TO DETERMINE NEW PRODUCT
ACCEPTABILITY AND POTENTIAL DEMAND;
(4) AS APPROPRIATE, IMPLEMENT PILOT PROJECTS AND SMALL
COMMERCIAL DEMONSTRATIONS TO RESOLVE ANY OUTSTANDING QUALITY OR
PRODUCTION ISSUES AND TO EDUCATE INDUSTRY REPRESENTATIVES,
REGULATORS, AND OTHER PARTNERS;
(5) SUPPORT THE SEAFOOD INDUSTRY IN ITS EFFORTS TO IMPLEMENT
INNOVATIVE PROCEDURES AND TO COMPLY WITH ASSOCIATED REGULATIONS; AND
(6) ENHANCE THE AWARENESS OF INNOVATIVE PRODUCTS AND
PROGRAMS AMONG COMMERCIAL BUYERS AND THE GENERAL PUBLIC.
(C) AS APPROPRIATE, THE PROGRAM SHALL UTILIZE THE EXPERTISE OF
REPRESENTATIVES OF THE SEAFOOD PROGRAM MANAGEMENT TEAM, THE SEAFOOD
INDUSTRY, INCLUDING SEAFOOD HARVESTERS, PRODUCERS, PROCESSORS, BUYERS,
AND FOOD INDUSTRY SUPPLIERS, AND GOVERNMENT AND RELATED ACADEMIC
FIELDS.
- 1884 -
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
