Aquaculture North America

Alltech expands in Norway

October 11, 2015
By Erich Luening

US Kentucky-based Alltech is expanding its European operations with acquisitions of two Norwegian companies with experience in the Norwegian agriculture and aquaculture industries, the company said.

            Produs AS and Produs Aqua AS, both family-owned and operated, reached an acquisition agreement with Alltech.

            Produs and Produs Aqua are Alltech’s ninth and tenth acquisitions respectively, and the company touts the deal which “will mean continued innovative, customized and quality products, programs, services and on-farm consultation for customers in Norway, both on land and at sea.”

            Since 2001, Produs teams have serviced Norwegian animal and fish producers with nutrition technologies for the agriculture, aquaculture and food industries, and the company will continue its local approach to meeting the needs of existing and future regional customers.


            In addition, it will be supported by Alltech’s global and local team of scientists, nutritionists and marketing experts. The combined strengths of the companies will deliver the latest nutritional technologies to Norwegian producers, enabling them to become more efficient, sustainable and profitable.

            “We are taking this positive step into the future with Alltech because we believe their global resources, technology and innovative approach to both agriculture and aquaculture will strengthen the operations and profitability of our Norwegian customers,” said Magne Kolstad, chief financial officer, Produs and Produs Aqua.

            Founded in 1980 by Irish biochemist and entrepreneur Dr. Pearse Lyons, Alltech is a global biotechnology company selling products to boost the health and performance of people, animals and plants through natural nutrition and scientific innovation, according to the company. The core business is in animal health and performance by adding nutritional value to feed, naturally, through Alltech’s use of yeast fermentation, enzyme technology, algae and nutrigenomics, which studies the impact of nutrition at the genetic level. 

— Erich Leuning

Print this page


Story continue below