Salt Based Dry Fish Processing and Marketing by Fishers of Minneriya Reservoir in Sri Lanka

Sugathapala, R. M. N. S.; Suntharabarathy, T. V.; Edirisinghe, U.

doi:10.4038/tar.v23i4.4871

Cited by 7 publications

(6 citation statements)

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“…However, more or less similar findings were also found by Flowra et al (2012) and Shamim et al (2014). Sugathapala et al (2012) also studied about salt based dry fish processing and marketing by fishers of Minneriya reservoir in Sri Lanka. Salt was used less amount in fish of study area than Sugathapala et al (2012).…”

Section: Discussionmentioning

confidence: 99%

“…Sugathapala et al (2012) also studied about salt based dry fish processing and marketing by fishers of Minneriya reservoir in Sri Lanka. Salt was used less amount in fish of study area than Sugathapala et al (2012). This might be due to the climatic condition of Bangladesh as during the drying season, moisture content of air was comparatively less and it took comparatively fewer days to complete drying.…”

Section: Discussionmentioning

confidence: 99%

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Status of drying fish, marketing channel and associated problems in the Kuakata coast of Patuakhali district, Bangladesh

Mehedi

Shahriar

Fahim

et al. 2020

Asian Australas. J. Biosci. Biotechnol.

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The present study was conducted to know the fish drying activities, species used in fish drying and marketing channel of dried fish in Kuakata coast of Patuakhali district of Bangladesh. Sea fishes are mostly used for drying and dry fish producers collected raw fishes from arat (landing centers) (70%), fishermen (25%) and little amount from own capture (5%). It was found that 21 fish species were used for drying among them 3 species (Harpadon nehereus, Setipinna phasa, Lepturacanthus savala) were commonly used and other 18 species were fairly used. The peak fish drying season was observed at mid-October to mid-February (in Bengali Kartik to Magh). It was observed that the dry fish producers used salt to produce good quality dry fish and salt mixing rate is 2 kg salt for 30-35 kg raw fish. The duration of drying at normal weather condition is varied between 3-5 days depending on the size of fishes. After drying, the dried fishes were packed in either jute bags or polythene bags and stored at room temperature for marketing. About 95% dried fish products are sold in the wholesale market at Chittagong, Syedpur, and Dhaka and rest 5% sold to the local retail market. However, three (3) step dried fish marketing channels were observed in the study area. The producers sold their product at very lower price and it ranged between Tk. 120-3200 per Kg. The retail price of the dried fishes ranged from Tk. 200-3500 per Kg. The dry fish producers and intermediaries faced various problems like inadequate capital, natural calamities, lack of scientific knowledge and technology, price instability, lack of transport facilities, inadequate storage facilities, lack of physical marketing facilities and marketing information. Asian Australas. J. Biosci. Biotechnol. 2020, 5 (2), 48-59

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Status of drying fish, marketing channel and associated problems in the Kuakata coast of Patuakhali district, Bangladesh

Mehedi

Shahriar

Fahim

et al. 2020

Asian Australas. J. Biosci. Biotechnol.

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“…The marketing margin recorded was about 57% and this could be attributed to the higher selling price of dry fishes and good carcass recovery. Sugathapala et al (2012) documented market margin of ₹50 per kg of fish. Kolawole et al (2010) and Faruque et al (2012) observed that a kg of fish was converted into 700 g recording good carcass recovery.…”

Section: Market Margin and Efficiencymentioning

confidence: 99%

Economics and marketing of dry fish production in Thoothukudi District, Tamil Nadu, India

et al. 2018

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An attempt has been made to evaluate the economics and marketing of dry fish production in Thoothukudi District of Tamil Nadu, India. The information on various aspects of the dry fish enterprise was collected through random sampling of 29 dry fish producers in a pre-structured interview schedule. The results indicates that 50 % of the total dry fish produced (in terms of quantity) was contributed by sardines and anchovies however, the seer fishes fetched a premium market price of ₹550 kg -1 followed by carangids (₹125 kg-1), and belonids (₹115 kg-1). The dry fish production found to be a profitable business with an Internal Rate of Returns (IRR) value of 75 % and Simple Rate of Returns (SRR) value of 43.48% respectively with a net profit margin of ₹ 2258.83 week-1 was possible. The study also suggests that the dry fishes reached the consumers by way of three marketing channel viz., the channel 1 (producer to consumer) was found the most efficient marketing channel over the channel 2 (producer, middleman and consumer) and channel 3 (producer, wholesaler, middleman and consumer). The cost of raw materials, transportation, packaging, and market margin were the key factors that influences and decides the income of the dry fish producers and all the factors exhibits a statistical significance at 0.05 level.

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“…This is because dried fish products microbial stability during processing and storage is dependent upon their moisture contents (Sugathapala et al, 2012;Scott, 1957;Waterman, 1976;Troller and Christian, 1978). Thus, when the dried product moisture is high, it favors microbial growth and infestation of the product by flies resulting to serious consumer food borne illnesses (Huang et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Biochemical and Nutritional Quality of Dried Sardines using Raised Open Solar Rack Dryers off Kenyan Coast

Ochieng¹,

Oduor²,

Nyale³

2015

J. of Food Resource Science

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Normally sardines are traditionally sun dried unhygienically by spreading on sandy seashores, mats or tarpaulins along the Kenyan coast. However, these convectional traditional solar methods of drying fishes intended for human consumption have serious health hazards due to employment of improper and unscientific methods. Quality assurance of processed seafood is therefore of utmost concern that has greater public health implications. Therefore, in order to overcome the traditional sun drying drawbacks, an investigation was carried out to assess the biochemical and nutritional quality changes in dried sardines using a raised open rack system. The system performance was evaluated in terms of sardine drying rates, biochemical and nutritional quality attributes. Quality attributes were assessed by determining proximate composition, yeast, mold and bacterial counts, peroxide value and color L, a, b values. The results indicated a significant variation in drying rates and assessed quality attributes compared to the convectional traditional sun drying method.

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Salt Based Dry Fish Processing and Marketing by Fishers of Minneriya Reservoir in Sri Lanka

Abstract: ABSTRACT. Fish represent a major source of animal protein in the Sri

Cited by 7 publications

References 0 publications

Status of drying fish, marketing channel and associated problems in the Kuakata coast of Patuakhali district, Bangladesh

Status of drying fish, marketing channel and associated problems in the Kuakata coast of Patuakhali district, Bangladesh

Economics and marketing of dry fish production in Thoothukudi District, Tamil Nadu, India

Biochemical and Nutritional Quality of Dried Sardines using Raised Open Solar Rack Dryers off Kenyan Coast

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