Einar is president and group leader for Cargill’s aquaculture business globally, a role he has held since the group was formed in 2015. He is responsible for the integration of former EWOS and Cargill aquaculture businesses, as well as executing Cargill’s aqua strategy.
Einar’s career in aquaculture spans more than three decades. He earned his MSc and Ph.D. at the Norwegian University of Life Sciences, and his MBA at the Norway School of Management. He began his career as a fish feed consultant with Morsk Landburkskjemi, then worked as a researcher for EWOS. He held several roles in EWOS before ultimately serving as its chief executive officer. He also is chair of the Seafood Innovation Cluster in Bergen, Norway.
Get to know Einar
Q: What excites you most about Cargill’s growth aspirations in aquaculture?
Einar: It’s the potential in combining the leading technologies and competencies we have in salmon feed with the global footprint of Cargill. This powerful combination should be a great platform for growth. When we announced Cargill’s acquisition of EWOS, a journalist said to me, “I have for many years heard the vision of bringing salmon technology to other species, and the EWOS-Cargill combination makes me believe it.”
Q: What scientific advances do you think offer the greatest opportunities to keep improving animal nutrition in the near future?
Einar: We need to apply existing knowledge in aquatic health to reduce mortality in shrimp and salmon. I believe that improved practices, better regulation to avoid disease transmission, and use of functional health feeds can significantly reduce both mortality rates and the use of medication.
Q: What’s something that might surprise people about you?
Einar: That I thrive in the kitchen! I love to prepare new dishes and enjoy inviting guests to try them. I search for new recipes all the time online and try new ingredients. Clearly, seafood is a preference, and the sushi meals I make with my daughter are something I’m proud of. I also love to experiment with varieties of Peruvian ceviche, where seafood is prepared in lime marinades. Delicious and healthy!
Q: What does the future of animal nutrition look like?
Einar: I think we need to continuously “ask” the animals what good nutrition is. This means feeding animals and measuring responses. What will change is how we measure those responses. New technologies like sensors and biomarkers will allow us to measure animals’ performance in normal production situations real-time, with fast and accurate answers on what the right nutrition looks like.