RFLP, BFAR and Zambonga Del Norte
On February 13 2011, agreements between the Food and Agriculture Organization of the United Nations (UN-FAO), Bureau of Fisheries and Aquatic Resources (BFAR), and the provincial government of Zamboanga del Norte were signed to formalize the collaboration between partners in the Spanish-funded Regional Fisheries Livelihood Programme (RFLP) to benefit the fishers of Zamboanga del Norte. The said agreements define major initiatives to be undertaken by RFLP and the roles and responsibilities of the local government units, BFAR and the provincial, municipal and city governments necessary to ensure the success of the joint undertaking.
The treaty directed RFLP to provide technical assistance and training to help develop coastal resources and fisheries management plans and to improve fisheries law enforcement. Patrol boats and surveillance equipment will be provided while RFLP will also help improve fishing boat licensing and registration systems. In addition, RFLP will support income diversification activities and the formulation and implementation of Sardine and Reef Fisheries improvement plans.
BFAR responsibilities detailed in the agreements include the provision of technical assistance and logistical support for co-management measures as well as the establishment of demonstration farms and livelihoods training. BFAR will also help facilitate inter local government unit bay alliances to ensure greater cooperation. Amongst their commitments, the city governments and municipalities agree to mobilize staff, coastal community leaders and fisheries sector representatives. They also consented to fund the operation and maintenance of patrol boats. Meanwhile, the Provincial, Municipal and City Governments will organize and strengthen livelihood/enterprise groups while ensuring adequate policy support for fisheries co-management and livelihood development activities.
RFLP activities in the Philippines are being undertaken in two coastal cities (Dipolog and Dapitan) and 10 municipalities of Zamboanga del Norte Province. RFLP seeks to improve the livelihoods of fishers and their families while fostering more sustainable fisheries resources management practices in Cambodia, Indonesia, the Philippines, Sri Lanka, Timor-Leste and Viet Nam. The four-year (2009 – 2013), USD 19.55 million RFLP is funded by the Kingdom of Spain and implemented by the Food and Agriculture Organization of the United Nations (FAO) in collaboration with national authorities in participating countries.
Fish Handling and Processing Training
The FAO - Regional Fisheries Livelihood Programme (RFLP) for South and Southeast Asia – Philippines, in partnership with Bureau of Fisheries and Aquatic Resources (BFAR) and Livelihood Skills Development and Enhancement Center (LSDEC), conducted a training course on Fish Handling and Processing on September 27-29 2011, at the Livelihood Center in Galas, Dipolog City.
In connection with the culmination of the Field Mission of the International Consultant on Fisheries Post-Harvest and Marketing, the training course aims to benefit the small fisher groups, processors, women in fisheries, and other interested organizations in Zamboanga del Norte as it featured actual on-the-job training on improved handling practices through the use of appropriate fish containers and promoting the application of proper chilling, freezing, and thawing of tuloy (sardines). The hands-on training included other fish processing technologies particularly using the frozen tuloy for bottling/canning; for tinapa (fish smoking); for patis (fish sauce making); and for exploring its new uses (sinaing, fish floss, marinated/pickled tuloy).
The event was attended by 34 participants from all over the province of Zamboanga del Norte; the municipalities of Liloy, Salug, Leon Postigo, Sindangan, Manukan, Roxas, Katipunan, Sibutad, Rizal and the cities of Dipolog and Dapitan.
On June and July of this year, the Regional Fisheries Livelihood Programme – Fisheries and Agricultural Organization (RFLP – FAO) conducted a comprehensive training on Post Harvest held at the Dipolog School of Fisheries (DSF) in barangay Olingan, Dipolog City. The participants of this month’s course have also participated and completed the aforementioned seminar as the Fish Handling and Processing Training served at the final leg in the conclusion of the Post Harvest seminar.
Resource Persons
The principal lecturer of the seminar was Mrs. Jasmin Espejo-Hermes. She is an international FAO consultant and is an authority in fisheries and aquaculture studies. Mrs. Hermes has authored a number of books geared towards the intensification of fisheries education; among those are “Fish Processing Technology in the Tropics,” “Quality Education of Aquaculture Products: Milkfish and Tilapia” and “Introduction to Minor Fishery Products in the Philippines.”
Mrs. Hermes is currently based in Bangkok, Thailand where the FAO regional office is located. The regional office in Bangkok serves as the secretariat of five Asia-Pacific regional commissions – which are statutory bodies of the Organization – dealing with animal production and health, agricultural statistics, fisheries, forestry and plant protection.
The seminar was hosted and facilitated by Mr. Jonelo Sobrequel, Post Harvest and Marketing Specialist of RFLP-FAO.
Opening Program
During the opening program, Mrs. Rosemarie P. Miranda, City Civil Registrar, delivered the Words of Welcome in behalf of Hon. Mayor Evelyn T. Uy, who extended her greetings to the participants and encouraged them to strengthen the local bottled sardines industry in order to improve the standard of living of the people of Dipolog City and the residents of Zamboanga del Norte.
Mr. Virgilio A. Alforque, FAO Consultant and former BFAR Region 9 Director, gave the opening remarks. He stressed the importance for the residents of Zamboanga del Norte to support the local bottled sardines industry in order for the Philippines to compete internationally. He also mentioned the visit of BFAR Director Atty. Asis Perez who emphasized the significance in providing the local processors of bottled sardines the necessary knowledge, skills, and equipment necessary for the fortification of the fisheries sector.
Mr. Alforque was the supervising fishery aquaculturist of BFAR Region 9 in the 1990s before he became BFAR regional director of Region 4-B, and consequently, BFAR Region 9 Director.
Introduction to Proper Fish Handling
After the opening program, Mrs. Jasmin Espejo-Hermes conducted the introductory lecture on Fish Handling and Processing. The participants were educated on fresh fish handling procedures. She noted that the proper measures encompass all the operations intended in maintaining food safety and quality characteristics from the time the fish is caught to the actual consumption of these marine produce. Mrs. Hermes strongly promoted the reduction of the spoilage rate to prevent contamination of undesirable microorganisms, substances and foreign bodies.
She also provided a brief discussion on the causes of spoilage; bacteria from the environment, the digestive and muscle enzymes, and chemical causes such as lipid autolysis. Chilling techniques were also taught, especially the common methods practiced in Zamboanga del Norte, like West Ice (Icing), Chilled Seawater (CSW) or ice slurry, and refrigerated air. The concept of icing and the storage time for selected species of fish were talked about. The resource person also informed the participants the types and features of good fish containers (Polyethelyne, Polypropylene, and Polystyrene). Moreover, she pointed out that in order to properly handle chilled fish, one needs to carefully consider the 4 important factors: temperature, time, contamination, and damage.
Freezing and Thawing of Fish
Freezing is defined as a way of stopping, either partly or entirely, the deteriorative activities of microorganisms and bacteria, and is a form of dehydration in which the water is removed as ice, according to Mrs. Hermes. Consequently, freezing extends the shelf life of fish as it lowers the temperature to slow down spoilage due to enzymatic and bacterial action. The stages in the freezing process, types of freezing, and freezing systems (Air Blast freezing, Contact or Plate freezing, and Spray or immersion freezing) were also discussed.
Mrs. Hermes also stressed that in order to achieve good quality in frozen fish, one ought to mind the protein denaturation, lipid changes, freezer burns, dehydration or weight loss, and the development of cold store flavor and odor (especially when left in long periods of time).
In relation to the topic on freezing, proper thawing methods were discussed; Mrs. Hermes enumerated 4 strategies: thawing in air, thawing in water, vacuum thawing, and electrical methods. Air temperature should now be higher than 20ºC when thawing in air, while thawing in water is done by immersion, spraying, or a combination of both. On the other hand, the lecturer explained that in vacuum thawing, it is when the water vapor condenses on the surface of the fish and the heat released is then absorbed by the frozen fish. Electrical thawing is aided by dielectric, microwave and electrical resistance heating.
After the lecture, the participants were then divided into 5 groups and performed the practical exercises on chilling, particularly the use of wet icing and chilled seawater (CSW), and the preparation of raw materials for freezing. The attendees applied the proper freezing and icing techniques on Sardines, Skipjack/Yellowfin, Roundscad, and an assortment of species such as Tiger Prawns.
In the afternoon of Day One, the group headed to the 300 Metric Ton BFAR ZANORTE Cold Storage Facility in Barangay San Pedro in Dapitan City where they were able to use the Liquid Quick Freezer to freeze their fish.
Processing Methods, Packaging, and Waste Management
Day Two started with practical exercises on thawing, wherein the participants applied their proper thawing techniques on their previously frozen fishes. They were also taught on how to compute weight loss due to drip.
The treaty directed RFLP to provide technical assistance and training to help develop coastal resources and fisheries management plans and to improve fisheries law enforcement. Patrol boats and surveillance equipment will be provided while RFLP will also help improve fishing boat licensing and registration systems. In addition, RFLP will support income diversification activities and the formulation and implementation of Sardine and Reef Fisheries improvement plans.
BFAR responsibilities detailed in the agreements include the provision of technical assistance and logistical support for co-management measures as well as the establishment of demonstration farms and livelihoods training. BFAR will also help facilitate inter local government unit bay alliances to ensure greater cooperation. Amongst their commitments, the city governments and municipalities agree to mobilize staff, coastal community leaders and fisheries sector representatives. They also consented to fund the operation and maintenance of patrol boats. Meanwhile, the Provincial, Municipal and City Governments will organize and strengthen livelihood/enterprise groups while ensuring adequate policy support for fisheries co-management and livelihood development activities.
RFLP activities in the Philippines are being undertaken in two coastal cities (Dipolog and Dapitan) and 10 municipalities of Zamboanga del Norte Province. RFLP seeks to improve the livelihoods of fishers and their families while fostering more sustainable fisheries resources management practices in Cambodia, Indonesia, the Philippines, Sri Lanka, Timor-Leste and Viet Nam. The four-year (2009 – 2013), USD 19.55 million RFLP is funded by the Kingdom of Spain and implemented by the Food and Agriculture Organization of the United Nations (FAO) in collaboration with national authorities in participating countries.
Fish Handling and Processing Training
The FAO - Regional Fisheries Livelihood Programme (RFLP) for South and Southeast Asia – Philippines, in partnership with Bureau of Fisheries and Aquatic Resources (BFAR) and Livelihood Skills Development and Enhancement Center (LSDEC), conducted a training course on Fish Handling and Processing on September 27-29 2011, at the Livelihood Center in Galas, Dipolog City.
In connection with the culmination of the Field Mission of the International Consultant on Fisheries Post-Harvest and Marketing, the training course aims to benefit the small fisher groups, processors, women in fisheries, and other interested organizations in Zamboanga del Norte as it featured actual on-the-job training on improved handling practices through the use of appropriate fish containers and promoting the application of proper chilling, freezing, and thawing of tuloy (sardines). The hands-on training included other fish processing technologies particularly using the frozen tuloy for bottling/canning; for tinapa (fish smoking); for patis (fish sauce making); and for exploring its new uses (sinaing, fish floss, marinated/pickled tuloy).
The event was attended by 34 participants from all over the province of Zamboanga del Norte; the municipalities of Liloy, Salug, Leon Postigo, Sindangan, Manukan, Roxas, Katipunan, Sibutad, Rizal and the cities of Dipolog and Dapitan.
On June and July of this year, the Regional Fisheries Livelihood Programme – Fisheries and Agricultural Organization (RFLP – FAO) conducted a comprehensive training on Post Harvest held at the Dipolog School of Fisheries (DSF) in barangay Olingan, Dipolog City. The participants of this month’s course have also participated and completed the aforementioned seminar as the Fish Handling and Processing Training served at the final leg in the conclusion of the Post Harvest seminar.
Resource Persons
The principal lecturer of the seminar was Mrs. Jasmin Espejo-Hermes. She is an international FAO consultant and is an authority in fisheries and aquaculture studies. Mrs. Hermes has authored a number of books geared towards the intensification of fisheries education; among those are “Fish Processing Technology in the Tropics,” “Quality Education of Aquaculture Products: Milkfish and Tilapia” and “Introduction to Minor Fishery Products in the Philippines.”
Mrs. Hermes is currently based in Bangkok, Thailand where the FAO regional office is located. The regional office in Bangkok serves as the secretariat of five Asia-Pacific regional commissions – which are statutory bodies of the Organization – dealing with animal production and health, agricultural statistics, fisheries, forestry and plant protection.
The seminar was hosted and facilitated by Mr. Jonelo Sobrequel, Post Harvest and Marketing Specialist of RFLP-FAO.
Opening Program
During the opening program, Mrs. Rosemarie P. Miranda, City Civil Registrar, delivered the Words of Welcome in behalf of Hon. Mayor Evelyn T. Uy, who extended her greetings to the participants and encouraged them to strengthen the local bottled sardines industry in order to improve the standard of living of the people of Dipolog City and the residents of Zamboanga del Norte.
Mr. Virgilio A. Alforque, FAO Consultant and former BFAR Region 9 Director, gave the opening remarks. He stressed the importance for the residents of Zamboanga del Norte to support the local bottled sardines industry in order for the Philippines to compete internationally. He also mentioned the visit of BFAR Director Atty. Asis Perez who emphasized the significance in providing the local processors of bottled sardines the necessary knowledge, skills, and equipment necessary for the fortification of the fisheries sector.
Mr. Alforque was the supervising fishery aquaculturist of BFAR Region 9 in the 1990s before he became BFAR regional director of Region 4-B, and consequently, BFAR Region 9 Director.
Introduction to Proper Fish Handling
After the opening program, Mrs. Jasmin Espejo-Hermes conducted the introductory lecture on Fish Handling and Processing. The participants were educated on fresh fish handling procedures. She noted that the proper measures encompass all the operations intended in maintaining food safety and quality characteristics from the time the fish is caught to the actual consumption of these marine produce. Mrs. Hermes strongly promoted the reduction of the spoilage rate to prevent contamination of undesirable microorganisms, substances and foreign bodies.
She also provided a brief discussion on the causes of spoilage; bacteria from the environment, the digestive and muscle enzymes, and chemical causes such as lipid autolysis. Chilling techniques were also taught, especially the common methods practiced in Zamboanga del Norte, like West Ice (Icing), Chilled Seawater (CSW) or ice slurry, and refrigerated air. The concept of icing and the storage time for selected species of fish were talked about. The resource person also informed the participants the types and features of good fish containers (Polyethelyne, Polypropylene, and Polystyrene). Moreover, she pointed out that in order to properly handle chilled fish, one needs to carefully consider the 4 important factors: temperature, time, contamination, and damage.
Freezing and Thawing of Fish
Freezing is defined as a way of stopping, either partly or entirely, the deteriorative activities of microorganisms and bacteria, and is a form of dehydration in which the water is removed as ice, according to Mrs. Hermes. Consequently, freezing extends the shelf life of fish as it lowers the temperature to slow down spoilage due to enzymatic and bacterial action. The stages in the freezing process, types of freezing, and freezing systems (Air Blast freezing, Contact or Plate freezing, and Spray or immersion freezing) were also discussed.
Mrs. Hermes also stressed that in order to achieve good quality in frozen fish, one ought to mind the protein denaturation, lipid changes, freezer burns, dehydration or weight loss, and the development of cold store flavor and odor (especially when left in long periods of time).
In relation to the topic on freezing, proper thawing methods were discussed; Mrs. Hermes enumerated 4 strategies: thawing in air, thawing in water, vacuum thawing, and electrical methods. Air temperature should now be higher than 20ºC when thawing in air, while thawing in water is done by immersion, spraying, or a combination of both. On the other hand, the lecturer explained that in vacuum thawing, it is when the water vapor condenses on the surface of the fish and the heat released is then absorbed by the frozen fish. Electrical thawing is aided by dielectric, microwave and electrical resistance heating.
After the lecture, the participants were then divided into 5 groups and performed the practical exercises on chilling, particularly the use of wet icing and chilled seawater (CSW), and the preparation of raw materials for freezing. The attendees applied the proper freezing and icing techniques on Sardines, Skipjack/Yellowfin, Roundscad, and an assortment of species such as Tiger Prawns.
In the afternoon of Day One, the group headed to the 300 Metric Ton BFAR ZANORTE Cold Storage Facility in Barangay San Pedro in Dapitan City where they were able to use the Liquid Quick Freezer to freeze their fish.
Processing Methods, Packaging, and Waste Management
Day Two started with practical exercises on thawing, wherein the participants applied their proper thawing techniques on their previously frozen fishes. They were also taught on how to compute weight loss due to drip.
Final Weight
% weight loss = ---------------------------- x 100
Original Weight
% weight loss = ---------------------------- x 100
Original Weight
Following the aforesaid exercises, fermentation, smoking, and pickling or marinating processes were discussed. Mrs. Hermes classified the fermented fish products into High Salt (>20%), Low Salt (6-8%), and No Salt category that employs techniques like Dried Bonito fermentation and Alkaline fermentation. The group recognized that in the Philippines, patis or fish sauce and bagoong or fish paste belong to the high-salt classification, while burong isda or balao balao are fermented using the low salt technique.
The resource person also discussed the methods on hastening the fermentation of fish thru physical means (elevated temperature, agitation, grinding), Enzyme application (plant and animal proteases, proteolytic enzymes from bacteria and molds, unpasteurized fish sauce), and the use of acid such as hydrochloric and acetic acids.
The interrelated steps in smoking were also defined: salting, heat treatment, smoke deposition, and drying. Factors affecting the generation of smoke and the types of smoking were also talked about. The resource person also noted that pathogens are annihilated at 70ºC to 80ºC.
Mrs. Hermes also shared to the group the preservative action of ingredients in pickling or marinating. Salts, she said, has selective action on growth or microorganisms while Vinegar has acetic acid as its active ingredient. Sugar acts as preservative and adds to flavor to the product, and spices like black pepper has some preservative action. However, she also acknowledged that bacterial spoilage and mold growth due to improper preparation are the common technical challenges in pickled or marinated products. In order to control these, the acidity of the pack should be checked routinely and glass jars should be inspected regularly to ensure that the fish is properly covered by the pickling liquid.
The discussion on packaging centered on the importance and functions of packaging of fish and other fishery products. One should take into account the container, protection, medium of communication and the means of minimizing cost. Packaging materials are classified into the following: Wood-Pulp based material (paper and board, cellulose), Plastics (PP, PE, PVC, etc.), and rigid containers such as glass, cans, wooden crates, etc. New packaging methods were also introduced. Modified Atmosphere packaging (MAP) usually employs N² 30%, CO² 40%, O² 30% mixture, while Vacuum packaging is the removal of air from the pack during sealing process to perverse oxygen-sensitive products.
The participants then performed practical exercises on fermentation, smoking, and marinating/pickling in the afternoon. Philippine-style and European style pickled fried fish and fish balls were also taught.
Other Value-Added Products and Group Reports
Day Three of the training began with the practical exercises in other value-added products such as fish floss e.g. sardines flakes, bullet tuna, and bangus flakes; barla abon and kalaso abon. Group 2 also made fish tempura from the excess tuloy, although it was not included in the training curriculum. After the five groups had finished with the activity, group reporting commenced. Each group gave an account of their respective teams’ performance during the three-day seminar, their experiences, and their newly-acquired technical skills on fish handling and fish processing.
The group leaders recounted their teams’ undertaking on the different activities from Activity 1: Wet Icing to Activity 5: Fish Flakes and Floss. Mr. Michael Cases, group 3 leader, shared with the group a more effective way in computing the total weight loss of fish, in which Mrs. Hermes recognized.
Original Weight – Resulting Weight
---------------------------------------------
Original Weight
---------------------------------------------
Original Weight
Closing Program and Product Presentation
The closing program of the 3-day seminar started after lunch. Mrs. Angelita Collyer, Livelihood Center Operations Manager (LCOM), who gave the closing remarks, urged the participants to impart the knowledge that they have acquired and the skills that they have developed to their respective communities. Furthermore, she reminded the group that in line with the celebration of the civil service day, as public servants we have the social responsibility to better the lives of our fellow men.
Mrs. Collyer encouraged the participants to imbibe a culture of quality excellence; she then also quoted Rene Domingo, AIM professor, the eight steps to total quality: Quality Mission, Quality Leadership, Quality Policies, Quality Training, Quality Empowerment, Quality Behavior, Quality Attitude, and Quality Culture.
Subsequently, Mrs. Jasmin Espejo-Hermes thanked the participants and LSDEC in behalf of FAO – RFLP and expressed her optimism towards the advancement of the fishery sector in Zamboanga del Norte thru the knowledge and skills that the participants acquired. The participants were then handed their certificates of completion signaling the success of the Fish Handling and Processing seminar.
Product presentation and taste taste capped the 3-day seminar, with the participants, guests, and hosts sampling the Processed Fish Products like Fish Sinaing, Smoked Fish, Fish Flakes, Fish Floss, Pickled Fish Balls, and Fried Sardines Marinate.
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