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Studies on the Quality Problem of Shrimp at Different Stages in Value Chain

Dr. Md. Kamal
Professor
Department of Fisheries Technology, BAU, Mymensingh-2202

Abstract/ Executive Summary:

Shrimp is a highly perishable commodity. The importing countries particularly, the EU countries, USA and Japan are highly conscious about food hygiene and safety. These countries will not accept any food item with doubtful quality in respect of its freshness, hygiene and safety for human health. In Bangladesh, the shrimp export volume is very low and stagnated around 73000 MT in 2007-2008. The processing industries are producing and exporting a number of value added products such as head on shell on shrimp with claws. There is common phenomenon in all processing industries that the processors buy shrimp abundantly in cheaper season when the price of the raw materials is low. During the lean period, the processors buy shrimp and make block frozen for certain period. As soon as when the buyers place order for different value added products, at that time the frozen blocks are thawed and produce different types of value added products. There is no report available on Bangladeshi shrimp about quality loss during repeated freezing and thawing. The present state of the art makes room for wastages of the valuable shrimp resource at each point of the supply chain. It is suspected that the loss, both in quality and in quantity, must be substantial leading to a significant economic loss also. In the face of extremely low production, any loss of this very valuable exportable resource is most undesirable. However, dependable information to quantify such losses at various points of shrimp handling is lacking.

Keywords: Quality loss of shrimp products, Shelf life of different shrimp products.

Location: Khulna area and Faculty of Fisheries, BAU

Start Date: 01-01-2010

End Date: 31-12-2011

Program Area:

Commodity: Shrimp

Objectives:

1) To identify causes of quality losses at different stages in value chain. 2) To evaluate the quality loss of shrimp due to injecting of foreign materials through push and use of STP and other chemicals. 3) To evaluate the quality loss of shrimp products due to repeated freezing and thawing 4) To investigate the shelf life of different shrimp products.

Methodology:

1) Survey on qualitative and quantitative spoilage of shrimp at various stages of handling and transportation. 2) Investigation on inserting foreign material through pushing and quality assessment. 3) Investigation on the use STP and chemicals and quality assessment. 4) Investigation on the repeated freezing and thawing. 5) Shelf life of the value added shrimp products.

Source of Information: Annual workshop on BAU research Progress: 2010-2011; BAURES, 02-03 April 2012, BAU, Mymensingh, 02-03-2012

Article Link (Online Journal):

Funding Source:

1.	Budget: 240000
2. University Grant Commission	Budget: 240000

Total Budget (Tk.) : 240000

Achievement/Findings:

The present state of the art makes room for wastages of the valuable shrimp resource at each point of the supply chain. It is suspected that the loss, both in quality and in quantity, must be substantial leading to a significant economic loss also. In the face of extremely low production, any loss of this very valuable exportable resource is most undesirable. However, dependable information to quantify such losses at various points of shrimp handling is lacking.

Knowledge Management: Report/Proceedings