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Traditional Smoked Shrimp Products and Socio-economic Condition of the Fishing Community

M. Haq
Dept. of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

F.H. Shikha
Dept. of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

M.I. Hossain
Dept. of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

M. Kamal
Dept. of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

A detailed survey was conducted on September 2007 on the present status of smoked shrimp production and marketing in coastal village of Paikgacha, Khulna, through interview with cross section of people engaged in smoked shrimp production and marketing. This study was undertaken for exploring the processing technique of traditional smoked shrimp products and the socio-economic condition of the coastal people involved in this activity. The present study reveals that the livelihood status of the most smoked shrimp producers are below poverty level. They are illiterate and are not aware about the quality aspects particularly on hygiene and sanitation of smoked shrimp products. The overall quality of the .traditional smoked shrimp products including processing, handling, packaging and transportation in the markets is very poor. So, efforts should be made to remove problems for building up an ideal shrimp smoking and marketing system.

Keywords: Traditional, Smoked shrimp, Fishing community, Coastal region

Location: Paikgacha, Khulna

Start Date: 10-09-2007

End Date: 13-09-2007

Program Area: Socio-economic and Policy

Commodity: Shrimp

Objectives:

To study the socio-economic condition on production and marketing of traditional smoked shrimp products in coastal (Khulna , Paikgacha) region.

Methodology:

A detailed survey has been conducted to investigate and gather information about traditional smoked shrimp produced in Khulna region. In order to collect information on the production and marketing systems of traditional smoked shrimp, the area of the smoked shrimp production in Paikgacha was selected and data was collected randomly from 17 producers. The data were collected using prescribed questionnaire prepared by the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, through interview with the owners and persons involved in smoking kiln (Locally called Khuittya). The survey was conducted on 10th to 13 th September, 2007.

Source of Information: Bangladesh Journal of Extension Education Volume 19, No. 1&2,2007:105-112; ISSN 1011-3916

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The production of smoked shrimp is widely practiced in coastal region of Bangladesh but the production lacks proper scientific and hygienic procedures. The smoked shrimp products are processed by traditional method. The manpower involved in smoked shrimp production is not institutionally trained but they attained the skill through working experience. The people associated with smoked shrimp production and marketing is very poor and deprived of modem facilities of living. This study was aimed at drawing public consciousness and attention about the production and marketing of smoked shrimp. Though smoked shrimp is a nutritious and tasty product, most of the countrymen are not introduced with this. So, the study was fruitful for the extension of the knowledge of smoked shrimp products among the people and to flourish the smoked shrimp production and trading with maintaining the desirable quality and safety.

Knowledge Management: Journal