MANUAL ON PROCESSING
PROCESSING, PACKAGING AND PRESENTATION OF VALUE-ADDED FISHERY PRODUCTS
This document is partly based on production trials/demonstrations and training programs conducted under the CFC/IFAD/INFOFISH Project on “Export Promotion of Value-added Fishery Products and their Sustainable Development”. Any reference to machinery and equipment in the document should not be considered as an endorsement of products or such equipment for the process/processes discussed.
This document is partly based on production trials/demonstrations and training programs conducted under the CFC/IFAD/INFOFISH Project on “Export Promotion of Value-added Fishery Products and their Sustainable Development”. Any reference to machinery and equipment in the document should not be considered as an endorsement of products or such equipment for the process/processes discussed.
*INFOFISH member countries which are Bangladesh, Cambodia, Fiji, Malaysia, Maldives, Papua New Guinea, Philippines, and Thailand.
INTRODUCTION
This handbook aims at providing fundamental guidelines on production, packaging and presentation of fifteen selected value-added fishery products with potential economic importance in the seafood industry. Needless to say, the demand for value added fishery products continues to rise alongside the evolving needs and consumers’ lifestyle. The publication will be able to equip upcoming entrepreneurs with the technical know-hows and expertise on the processing steps related to the products.
Almost all the products can be prepared in a medium-scale plant which are equipped with basic processing facilities. The technology involved is simple and can be modified to suit varying degrees of automation. However, the product should satisfy the quality criteria and product specifications of the buyer.
Needless to say, processing and presentation of value-added products to major markets have to be carried out under specific guidelines which ensure product quality and safety. These guidelines are market specific, but they are all based on the application of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) based production and process controls. Discussion of these quality criteria is beyond the scope of this publication. However, for the convenience of the user of the manual, some basic guidelines on GMP (Appendix 1), Critical Control Points as applied to raw shrimp processing (Appendix II) and buyer specifications for one of the commonly traded conventional products – raw headless shrimp (Appendix III) are appended in the manual.
CREDITS:
Compilation: VK Dey and Sujit Krishna Das
Product photos: VK Dey
Editing: VK Dey, Firoza Buranudeen and Shirlene Maria Anthonysamy
Design, Artwork, Layout: Mohd Syahir Zahardin
Almost all the products can be prepared in a medium-scale plant which are equipped with basic processing facilities. The technology involved is simple and can be modified to suit varying degrees of automation. However, the product should satisfy the quality criteria and product specifications of the buyer.
Needless to say, processing and presentation of value-added products to major markets have to be carried out under specific guidelines which ensure product quality and safety. These guidelines are market specific, but they are all based on the application of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) based production and process controls. Discussion of these quality criteria is beyond the scope of this publication. However, for the convenience of the user of the manual, some basic guidelines on GMP (Appendix 1), Critical Control Points as applied to raw shrimp processing (Appendix II) and buyer specifications for one of the commonly traded conventional products – raw headless shrimp (Appendix III) are appended in the manual.
CREDITS:
Compilation: VK Dey and Sujit Krishna Das
Product photos: VK Dey
Editing: VK Dey, Firoza Buranudeen and Shirlene Maria Anthonysamy
Design, Artwork, Layout: Mohd Syahir Zahardin