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Traditional Fish Drying Activities and Marketing Status of Dried Fish at Tarash Upazila Under Sirajganj District of Bangladesh

S. SHARMIN
Freshwater Station, Bangladesh Fisheries Research Institute, Mymensingh-2201, Bangladesh

M.M. ALI
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202

M.S. MONIR
Head Quarter, Bangladesh Fisheries Research Institute, Mymensingh-2201, Bangladesh

M.A.U. DOULAH
Freshwater Station, Bangladesh Fisheries Research Institute, Mymensingh-2201, Bangladesh

M.G. SARWER
Fish Inspection and Quality Control, Department of Fisheries, Chittagong, Bangladesh

Abstract/ Executive Summary:

The present study was conducted on traditional fish drying activities and marketing status of dried fish for a period of six months from September 2011 to February 2012 at Tarash upazila under Sirajganj district of Bangladesh. The sources of raw fish for drying were mostly from Chalan beel and dry fish farmers collected raw fishes from landing centers (85%), directly from fishermen (12%) and also small amount from middlemen (3%). Total 21 fish species were identified among them 5 species were common, 13 species few and 3 species were rarely used for drying. The peak season for fish drying was observed in August to October. Salt mixing rate was found as 1kg salt for 10-15 kg of raw fish and drying duration at normal weather condition was 2-6 days depending on the size of the raw fishes. It was observed that almost all the dried fish product (98-99%) carried to the wholesale market at Saidpur in Nilphamary, Rangpur and some parts of Dhaka from the surveyed areas. However, total five (5) types of dried fish marketing channels were observed which consisted dried fish farmers, several middleman and consumer. The price of the dried fishes was ranged from BDT 90-650 per kg. The highest price range of the dried fishes was found BDT 550-650 per kg for Batasi (Pseudeutropius antherinoides) and Boal (Wallago attu). The major constraints facing by the dry fish processors were lack of access to credit facilities, marketing infrastructure, transportation and storage facilities in the study area.

Keywords: Fish drying, Processor, Marketing, Tarash upazila

Location: Tarash upazila, Sirajganj district

Start Date: 00-09-2011

End Date: 00-02-2012

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To study the traditional fish drying activities and marketing status of dried fish of Tarash upazila under Sirajganj district of Bangladesh.

Methodology:

Study area and duration: The study was carried out in the dried fish producer/processors of Tarash Upazila of Sirajganj district for a period of six months from September 2011 to February 2012. Sampling framework and data collection: Questionnaire based interview was taken in collecting data for the present study. A total of 30 dried fish producers/processors were selected for questionnaire interviews in the dried fish processing area. The questionnaire interviews were taken through simple random sampling method. A questionnaire was prepared, pre-tested in field situation and then modified with necessary corrections for data collection. However, all the data were cross checked for ensuring the accuracy of data collected from the responds. Data analyses: Finally, collected data were tabulated and analyzed by using computer software Microsoft Excel.

Source of Information: Marine Res. Aqua. 2(1):32-37(November 2014) ISSN-2076-3913 (Online)

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Dried fish plays an important role in our national economy through increasing protein sources, earning foreign currency and providing employment opportunities but different constraints were reported by the dried fish processors which were lack of access to credit facilities, lack of dried fish processing infrastructure, transportation and storage facilities in the study area. In most cases, storage of dried fish in unhygienic condition was observed which usually took place in the tent having no platform. Furthermore, it was also found that raw and dried products were kept in the same tent which badly affects the quality of dried final product. In this situation, therefore, it is necessary to practice scientific drying methods in all the drying process and, more research and extension opportunities along with the knowledge of dried fish processing and marketing.

Knowledge Management: Journal