Value-adding through coatings

The paper presents the three categories of food coatings that are used, individually or in combination, to produce battered or breaded foods. These are predust, batters and breadcrumbs. Predusts are usually a blend of flours, starches and other functional ingredients such as proteins, vegetable gums and seasonings or flavors; batters are blends of flours, starches, leavening agents and seasonings which, when mixed with water, forms a viscous liquid used to evenly coat a food item; while breadcrumbs are baked or otherwise thermally processed cereal-based ingredients which are applied to a moistened food item prior to cooking.

The value of mangroves

The article presents the forestry, fishery and ecological values of mangroves. Studies on the measurement of the economic value of mangroves that were conducted in Thailand, Indonesia and Ecuador are also presented.

Economic value of the milkfish industry

A brief description is given of the milkfish (Chanos chanos) farming industry in the Philippines. Over the past 20 years, the relative importance of milkfish has declined with the expansion of tilapia, tiger shrimp and seaweed farming. In 1975, some 141,461 mt of milkfish made up 10% of the total fish production, whereas in 1995, the total milkfish harvest of 150,858 mt made up only 5.5% of the total fish production. Milkfish are harvested and marketed mostly fresh or chilled, whole or deboned, but some are canned or smoked. The domestic markets, mainly in Metro Manila, absorb most of the production. Milkfish is also absorbed in different product forms: dried, canned, smoked, or marinated. An export market for quick-frozen deboned milkfish fillets has begun to develop and fish processing companies are responding fast. The milkfish farming industry has important linkages with the various sectors that supply the inputs, and those that transport, store, market or process the harvest. For intensive milkfish farming to be both profitable and sustainable, more value-added products must be developed and marketed.

Economic impacts of globalisation at the district, landing site and sub-sector enterprise levels on Lakes Kyoga, Albert and Victoria

The Globalisation and fish utilisation and marketing study is a collaboration between the Fisheries Resources Research Institute (FIRRI) and the Mike Dillon Associates Limited , with funding from the Department for International Development (DFID) of the Government of the United Kingdom. The study is designed to examine the impact of the development of the export fishery on the fish producers, processors, traders and consumers in the artisanal fishery in Uganda. FIRRI 's role is to collect field data relating to the livelihoods of artisanal fish producers, processors, traders and consumers. in particular data relating to income and revenue flow. The initial focus is on the eccnomic structure of fish landing sites. The purpose of this paper is to review the progress in implementation of the project and present the interim findings for discussion. During the first quarter, namely April to June, 2002, work was carried out on Lakes Kyoga and Albert and a report produced. During the second quarter, July to September, 2002, Lake Victoria was covered. In both phases, the focus has been on the economic structure of fish landings.

Market opportunity identification for minor crops for food security through value chain studies

The brochure is to contribute to the overall goal of stimulating the adaptation of pro-poor agri-food systems innovations to improve food security and sustainable natural resource management among rural poor farmers. The paper seeks to identify and exploit opportunities for expanding market access for minor crops and NRM products. The minor crops studied included cow pea, sorghum, groundnut, sweet potato and yam.

Nutritive value of fish of Lake Tanganyika [part] I: Amino acid composition

The amino acid composition was determined of three economic important fish species of Lake Tanganyika, representing 95% of the tolal catch:Stolothrissa tanganicae Regan, Limnothrissa miodon Boulenger and Luciolates stapersii Boulenger. The analysis of the whole sun dried fish indicate that, compared with Tilapia macrochir, beef and the whole hen's egg, the fish is of a very high nutritive value. The free amino acids in the dried fish count for an average of 11 %, indicating the degree of auteolysis.

Nutritive value of fishes of Lake Tanganyika: II. Mineral composition

The composition of the minerals in three economically important fish species of Lake Tanganyika was determined. From the analyses there does not appear to be significant difference in the composition for the three species. Beside the major elements: Ca, P, K, Na, Mg, Cl, Fe, Al and Zn, eighteen trace elements were determined. The presence of the bones in the fish is especially nutritionally important for the following elements: Ca, P, Br, Sr, Mn and Mg.