After the installation of the monitoring equipment, the team followed the products to Boulogne sur/Mer, France (via Oslo), where the products were smoked by a French processing company and the downwards supply chain toward the final customer was then monitored for the smoked salmon.
The team followed the finished products to their end customers, who were located in Paris.
The field trials were considered to have been a great success, since on-line monitoring of the temperature and location of the products, from the slaughtering in Norway to the end customer in France, was achievable in real-time.