Dumas featured in Press Herald for scallop trip to France
The interviewed Robert Dumas, °µÍø¸£Àûapp food science innovation coordinator and food pilot plant manager, about his recent trip to France, where he and a group of others from Maine learned more about how French chefs prepare scallops and how the industry could be improved in Maine. Dumas said the scallop fishery in France is well managed and one of the more sustainable fisheries in the world. Scallops are almost always sold whole in France, he said, but the Gulf of Maine has toxic algaes that can accumulate on certain parts of the scallop. The toxins can’t accumulate on one part that is popularly eaten in the U.S., but a couple of Maine aquaculture companies have started raising whole scallops that are free of toxins.