SU ND department trains women in fish processing
The Silliman University (SU) Nutrition and Dietetics (ND) Department trained women to make various fish products to help fishing households maximize profit from their catch and reduce fishing pressure in resource-scarce marine environments.
The fishing processing training, done in partnership with the Fish Tiangge initiative and the DCCCO Multipurpose Cooperative last January 7, 2022, was part of the USAID-BFAR Fish Right Program’s fish consolidation project.
The training aimed to teach fish consolidators and fishers’ wives how to add value to fresh fish by turning it into fish products with a longer shelf life, such as fish balls and fish lumpia (spring rolls).
“There was one male trainee but…mostly the trainees were women as this skills training is intended for the wives of the fishermen, since they are the ones who have the time while their husbands are away catching fish,” said Asst. Prof. Jin H. Genove, ND Department chair.
Fish processing helps avoid waste and income loss during lean months when the supply and demand for fresh fish are low.
(Photo from the USAID-BFAR Fish Right Program)
The following ND faculty members served as trainers: Genove spoke about how food processing adds value to food; Asst. Prof. Ruth Ann S. Entea talked about food safety; and Rosalie Rola conducted the development and demonstration on value-added fish products, assisted by Asst. Prof. Alvyn Klein A. Mana-ay and Asst. Prof. Mark Ronald C. Genove.
Genove said the training is part of the ND Department’s extension program activities. The Department developed recipes for fish products specifically for this batch of trainees.
The 12 trainees are from Dumaguete, Zamboanguita, and Siaton and are members of the Fish Tiangge initiative in South Negros.
Fish Tiangge is an online marketplace that connects fish vendors in south Negros Oriental and buyers using Facebook.
According to a story on the fish processing training published in the Fish Right newsletter, DCCCO supports Fish Tiangge by providing startup capital to women who consolidate fish using Fish Tiangge. The capital is meant to help women start making fish products during lean months.
Dr. Enrique G. Oracion, SU director for research, leads the Fish Tiangge initiative, which was launched in May 2020 by the Fish Right Program and SU through its Technology Business Incubator (SInergy TBI) and the Dr. Mariano and Lina Lao Ideation, Creation, and Innovation (ICI) Laboratory.
The Fish Tiangge initiative also includes training sessions that promote responsible fishing by incorporating an information campaign against illegal, unreported, and unregulated (IUU) fishing.
(With reports from the USAID-BFAR Fish Right Program Newsletter, published January 26, 2022)
