Studies on the Fish Drying Activities in Singra Upazila under Natore District of Bangladesh

Posted on 6th Oct 2024 10:57:04 PM Fisheries


INTRODUCTION
Bangladesh is a riverine country. It is blessed with vast and rich fisheries resources in the form of rivers, beels, haors, baors, ponds, marshlands, inundated crop fields, estuaries and a part of the Bay of Bengal. A large amount of fishes are obtained from these sources. Fish is the major source of nutrition in the diet of the people of Bangladesh. In Bangladesh fish is the most important sources of animal protein in our daily diet as 58% of the animal protein supply comes from fisheries sources. Not only for the food supply fish plays an important role in the economy of Bangladesh. It accounted for about 4.70% of the GDP and 2.7% of the export earnings in 2009-10 fiscal year (DoF, 2011). It is estimated that this sector employees 1.5 million full time fishermen and about 12 million people are directly or indirectly involved in fishing or related occupation. More over out of 14-15 million rural house holds about 9-10 million households, get involved in seasonal or part time fishing during the monsoon. So, the people of Bangladesh are benefited a lot by the fisheries resources both in economical and nutritional point of view.

There are about 4652665 ha of inland waters and 67,51,000 ha of marine waters in Bangladesh. In inland water 40,24,934 ha. are open waters where  10,31,563 ha. of river and estuary, 1,14,161 ha of  beel,  68,800 ha of kaptai lake and 28,10,410 ha of flood plains in Bangladesh. (DoF, 2011).

The role of fisheries resources in the national economy of Bangladesh is very important. Fisheries sector is very promising and important for creating employment, earning foreign exchange alleviating poverty and improving nutritional status of the people. In the national export income (2009-2010) the contribution of the fisheries sector is second. On the export income, 2.70% comes from the fisheries sector. During the year 2009-2010, Bangladesh earned 3408.52 crore taka by exporting of 77643 metric ton fish and fishery products to foreign countries (DoF, 2011).

Among the total fisheries resources small indigenous species (SIS) got important and essential role. Vit. A, C, iron, calcium, zinc and iodine are available in small fish species. Though rice is the main source, making up 60% of the daily food intake but we have to depend on small fishes for these essential nutrients.

In Bangladesh where thousands of children go blind every year from vitamin ‘A’, deficiency and 70% of women and children are iron-deficient. Small fishes, which are less than 10cm in length and usually eaten whole with the organs and bones, contain large amount of calcium and possibly iron and zinc. Some species got high amount of Vit. ‘A’. In a survey conducted by Thilsted et al. (1997) in Mymensingh observed the condition in which 25% of the women said that mola is full of Vit. ‘A’ and 45% said it protects eyes.

In Bangladesh fish harvesting is mostly seasonal and each of the catch fish reaches to its peak during late spring and early summer. Due to lack of adequate transport, storage and preservation facilities, every year a huge amount of fish cannot be utilized properly. Most of the market samples become slightly off-odour and some has already lost the shelf life where rancid odour and bitter taste were developed (Saha, 1999). This situation could be overcome by improving the traditional preservation methods like drying, fermentation and salting. Nearly 25% of the total annual catch of the world is known to be preserved by these methods (Cutting, 1962).

Drying is one of the most important methods of fish preservation in Bangladesh which is regarded as a traditional and primitive preservation method of fish. In many areas of the world drying is still principal means of preserving fish. Although dried fish do not give similar flavour, taste or texture of fresh fish, it is liked and consumed by a large number of people of the whole world because of its characteristic taste and flavour developed in the products during the drying process.  It is of vital importance in the developing countries of the world, and will remain so for a long time. 

The process of drying fish is mainly performed by the households in the fishing communities. There are frequent complains from the consumers about the quality of the products that the physical and organoleptic qualities of most the traditional sun dried products available in the market are not satisfactory for human consumption (Kamruzzaman, 1992; Khan 1992; Saha, 1999). Rough handling during loading and unloading, contamination, longer duration of exposure of the fish to high environmental temperature, inadequate knowledge about scientific and hygienic methods of handling, improper storage and inadequate transport facilities probably contributes significantly to the loss of quality. It is important to supply good quality of raw material for the production of any value added product. It is well known that once the raw material quality is deteriorated there is no way to improve the quality of the final product through any means of preservation.  

Dried fish is an important source of protein in Bangladesh. It is relished by many people of coastal, central and north-eastern district. However, the physical and organoleptic qualities of many traditional sun-dried products are un-satisfactory for human consumption (Nowsad, 2005). 

Traditional sun-drying is carried out in the open air, using the energy of the sun to evaporate the water and air currents to carry away to vapour (Fig. 1).

In Bangladesh, sun drying is the most widely used method of fish preservation. This method is also considered as the least expensive method of preservation. Drying involves removal of water content from the fish body. In sun drying this process is carried out by exposing target fish directly under the sun. This is usually done in the open air using solar energy to evaporate the water content of the fish. Natural air carried away the evaporated water from fish body. For export quite a good amount of catch are preserved specially in freeze and sun dried conditions. Among the export quantity of fish a good amount is occupied by the dried fish which are sold in a number of countries of the world. In 2009-2010 Bangladesh exports 622 metric tons dry fish value of Tk. 25.06: crore Tk. (DoF, 2011). Details data of exported of dry fish from Bangladesh (2005-2006 to 2009-2010) are presented in Table 1. If necessary steps could be taken to set up modern fish drying factories, the products can be made and keep in hygienic ways then demand of this commodity will rise up and Bangladesh will earn more foreign currency. 

Dried fish mainly come from two sources and these are marine dried fish and fresh water dried fish. The dried fish of fresh water sources in Sylhet, Mymensing and Faridpur are marketed directly to wholesale dried fish market in Sylhet, Chittagong and Dhaka and also traded in Syedpur, Rangpur, Jamalpur and Mymensingh. In addition, fresh water dried fish is also exported to UK and USA. From these wholesale markets retailers collect dried fishes for retail selling in all season. In Mymeshingh region, a special typed of dried fish, called chepa (Semi-fermented fish) is produced. Many fishermen families produce Chepa and cell these to traders. But in Mymensingh region the wholesale traders buy dried Puti fish and produce Chepa for marketing. 

The consumer now a day is very much concerned about the quality of dried products, particularly use of insecticides, spoilage and infestation by blowflies. It is expected that the high water activity in tropical climate, denaturation of protein, oxidation of lipids and browning probably are major causes of quality loss of dried products.

The chemical composition is an important aspect of fish quality and it influences both the keeping quality and technological characteristics of fish.  Large group of consumers have become more health conscious and interested in convenience food. The changing pattern of life style and increasing number of households in the rural area have an impact on the market demands since consumers now a days insist that the product should be acceptable in respect of both quality and safety.

The aim of this study is to find out the present status of traditional fish drying activities in Singra upazila under Natore District. However, to attain this aim present study is aimed to fulfill the following objectives- 

· To investigate the present status of handling and processing of dried fish  in the study area

· To know the nutritional quality of dried fishes. 

· To know the bacteriological aspects of dried fish. 

· To know the problems associated with fish drying activities.

· To know the socio-economic condition of the dry fish producer.

 

ABSTRACT

The study was carried out at different fish drying points of Singra upazila under Natore district from September 2011 to February 2012. Traditional sun drying was followed in the study area and it was continued throughout the year only in one spot. In the study area, 21 fish species were used for drying. Most of the fishes were collected from the local fish landing center and transported mainly by non-mechanized van, rickshaw, bicycle or by head load or shoulder load of the labours. Price of raw fishes varied according to their species, size, supply of fishes etc. Winter was the best season for fish drying. The hygienic conditions of the fish drying spots were very poor. To prevent infestation, the commonly used insecticide was ‘Finish’ powder. The annual production of dry fish ranged from 24 to 92 MT in the study area. The highest price per kg of dry fish was found from Shing (500-550 Tk) and the lowest from Punti (100-150 Tk). The most of the people (85%) from 20-40 years age group engaged in fish drying activities and rest were from above 40 years. One fifth of the dry fish producers belonged to the medium size family (4-6 members). Muslims were the solely involved in fish drying. In the study area 45% were illiterate, but none of them found S.S.C. level or above. Most of the dry fish producers had the semi-pucca (65%) houses and none of them had pucca houses in the study area. All families used tube well waters for drinking and household activities. It was found that most of the dry fish producers (80%) improved their socio-economic condition through fish drying activities.

Studies were also conducted on the quality of some fresh water small indigenous species from the study area by determining proximate composition and bacteriological aspects. Four species were used for this purposes, such as punti (Puntius sp.), taki (Channa punctatus), bele (Glossogobius giuris) and mola (Amblypharyngodon mola). The data showed the highest moisture content in taki (35.63%) and the lowest in mola (28.15%). Protein, the most important chemical component ranged from 41.68% to 28.15% with the highest protein content in taki and the lowest in mola. Lipid and ash contents of these species ranged from 2.51 to 14.53% and 20.14 to 24.41% respectively. The highest lipid content was found in mola and the lowest in taki. The Aerobic Plate Count (APC) was found varied in the range of 2.5×105– 2.8×107 CFU/g in the dried fishes obtained from the studied area. The highest value was obtained from taki and lowest from Punti. Taking the 107CFU/g as the upper acceptable limit, only taki fish was considered as unacceptable quality.

 

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CONTENTS

Acknowledgements

Abstract

Contents

List of Tables

List of Figures

List of Plates

Introduction

Review of Literature

CHAPTER I: PRESENT STATUS OF DRYING ACTIVITIES AND SOCIO ECONOMIC STATUS OF DRY FISH PRODUCERS

Materials and Methods

Selection of the study area

Target groups

Period of the data collection

Sample size

Location of the study area

Data collection method

Questionnaire interviewee with dry fish producer

Focus group discussion with dry fish producers

Cross check interviews with key informants

Problems faced during data collection

Data processing and analysis

SECTION-1: PRESENT STATUS OF HANDLING, PROCESSING OF DRIED FISHES IN THE STUDY AREA

Results

Sources of the raw fish

Species used for drying

Duration of the drying

Production of sun dried fish products

Steps followed in drying 

a. Collection of raw materials 

b. Preparation of fish for drying

c. Salting

d. Sun drying

e. Packaging and storage

Season and time of fish drying

Amount of dried fish produced

Selling of the dried fish

Profits in fish drying

Constraints in fish drying activities

Discussion

SECTION-2: SOCIO-ECONOMIC CONDITIONS OF FISH DRYING PRODUCER ENGAGED IN FISH DRYING ACTIVITIES AT SINGRA UPAZILA

Results

Age group

Family type and size

Religious status 

Educational status of dry fish producer

Housing condition

Drinking water facilities

Health facilities

Electricity facilities

Toilets facilities

Main profession

Improvement of socio-economic condition

Producer history in fish drying

Women participation

Discussion

CHAPTER II: STUDIES ON THE NUTRITIONAL AND FOOD QUALITY ASSESSMENT OF DRIED FISHES

Materials and Methods

Sample Collection

Proximate composition Analysis 

Moisture

Ash

Lipid

Crude Protein 

Bacteriological Analysis

Preparation of peptone physiological Saline (PPS) solution

Media preparation

Preparation of the sample

Aerobic plate count (APC)

Results and Discussion

Food quality dried products

Conclusion and Recommendation

References

Appendix

 

LIST OF TABLES

1. Export of dry fish from Bangladesh (DoF, 2011)

2. Species recorded in the fishes used for sun drying in Singra Upazila.

3. Duration of different fish drying at Singra

4. Price of the freshwater species in the study area

5. Average profit of the drying producer in the study area.

6. Age group distribution of dry fish producers

7. Family size of observed dry fish producers in study area

8. Educational status of dry fish producer

9. Distribution of dry fish producer’s housing condition

10. Use of drinking water by dry fish producer

11. Electricity facilities of dry fish producer

12. Toilets facilities in the study area

13. Main profession of the dry fish producer

14. Improvement of socio-economic condition through fish drying

15. Duration of years in fish drying

16. The composition of the PPS solution (1 Liter)

17. The composition of the media (Plate count agar) of 1Liter

18. Proximate composition of traditional dried fish products (wet basis)

19. Aerobic plate count (APC) of traditional dried fish products

 

LIST OF FIGURES

1. Process of sun drying of fish (adapted from Nowsad, 2007)

2. Methodology followed for the study

3. Map showing the fish drying area of Singra upazila under Natore district.

4. Showing the data collection method from dry fish farmer

5. Flow chart of drying process of small fishes

6. Flow chart of drying process of large fishes

7. Percentage distribution of age group dry fish producer

8. Percentage distribution of family size dry fish producer

9. Showing t he education level of dry fish producer

10. Housing condition of the study population

11. Use of drinking water by dry fish producer

 

LIST OF PLATES

1. Species used for traditional sun drying in the study area

2. Transportation of raw fish by van

3. Collection of raw fish

4. Unhygienic sorting of freshwater fish in the market

5. Dressing and gutting of raw fish

6. Salting of raw fish

7. Sun drying of fish

8. Packaging of dried fish

9. Storage of drying fish

10. Kacha housing of study population

11. Women empowerment in drying fish process

12. Use of drinking water by dry fish producer



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