Recasting the Net: Defining a Gender Agenda for Sustaining Life and Livelihoods in Fishing Communities

Thirty-nine participants from 18 countries, including women fishworkers, representatives of fishworker organizations and NGOs, activists and researchers, met at Mahabalipuram, India, during 7-10 July 2010, to discuss the theme “Recasting the Net: Defining a Gender Agenda for Sustaining Life and Livelihoods in Fishing Communities”. The workshop was meant to reflect on what needs to be done to develop a ‘gender agenda’ for sustaining life and livelihoods in fisheries. It was also organized against the backdrop of the growing international recognition of small-scale fisheries and efforts to enhance their contribution to food security and poverty alleviation, as evidenced in the deliberations of the the Committee on Fisheries (COFI) of the Food and Agriculture Organization of the United Nations (FAO). This publication—the proceedings of the Mahabalipuram workshop—will be useful for fishworker organizations, gender activists, researchers, policymakers, fish farmers, members of civil society and anyone interested in gender, fisheries and livelihoods. (PDF contains 89 pages)

The Semiglades: the collision of restoration, social values, and the ecosystem concept

Opinion article

Social structure and underwater behavior of harbor seals in southern Monterey Bay, California

To understand harbor seal social and mating strategies, I examined site fidelity, seasonal abundance and distribution, herd integrity, and underwater behavior of individual harbor seals in southern Monterey Bay. Individual harbor seals (n = 444) were identified by natural markings and represented greater than 80% of an estimated 520 seals within this community. Year to year fidelity of individual harbor seals to southern Monterey Bay coastline was 84% (n = 388), and long-term associations (>2 yrs) among individuals were common (>40%). Consistent with these long-term associations, harbor seals were highly social underwater throughout the year. Underwater social behavior included three primary types: (1) visual and acoustic displays, such as vocalizing, surface splashing, and bubble-blowing; (2) playful or agonistic social behavior such as rolling, mounting, attending, and biting; and (3) signal gestures such as head-thrusting, fore-flipper scratch~ng, and growling. Frequency of these types of behavior was related to seal age, gender, season, and resource availability. Underwater behavior had a variety of functions, including promotion of learning and social development, reduction of aggression and preservation of social bonds by maintaining social hierarchy, and facilitation of mate selection during breeding season. Social behavior among adult males was significantly correlated with vocalization characteristics (r = 0.99, X2 = 37.7, p = 0.00087), indicating that seals may assess their competition based on underwater vocalization displays and adopt individual strategies for attracting females during breeding season based on social status. Individual mating strategies may include defending underwater territories, using scramble tactics, and developing social alliances. (PDF contains 105 pages)

An overview of fisheries conflicts in South and Southeast Asia: Recommendations, challenges and directions

Fisheries conflicts are among the persistent problems affecting the security of food, livelihoods and fishing environments crucial to poor fishing communities in developing countries in South and Southeast Asia. Most conflicts arise from excessive fishing efforts due to increasing population and economic motivations. Conflicts are not all undesirable as some disputes become a catalyst for much needed reforms for policy and economic improvements. However, a framework for analyzing conflicts in fisheries is necessary to organize interventions relevant to the nature of conflicts, and the needs and capacities of fisheries stakeholders in the region. The WorldFish Center, together with research partners, conducted studies that identify a framework for managing fisheries conflicts. Thematic policy recommendations for managing fishing capacity and related conflicts in small-scale fisheries in the region are identified for further consideration by fisheries stakeholders.

Climate change and fisheries: perspectives from small-scale fishing communities in India on measures to protect life and livelihood

Through consultations with key fisheries-based stakeholders in four States of India, this study attempts to assess perceptions of fishing communities about the impact of climate change on their lives and livelihoods. It also evaluates the traditional knowledge, institutions and practices of fishing communities that are relevant to climate-change preparedness. The study identifies adaptation and mitigation measures that may need to be adopted by fishing communities and the State in relation to climate change. Based on this overall analysis, the study proposes measures to protect the lives and livelihoods of small-scale fishing communities in the context of climate-change policies and programmes at different levels. This study will be useful for researchers, policymakers, students and anyone interested in climate change and its potential effects on the lives and livelihoods of small-scale fishing communities.

Social status and problems of fishing community at Allahabad

The paper highlights social status and socio-economic problems of fishermen living along the Ganga and the Yamuna at Allahabad. Since the problems of fishermen varied with respect to category (with owned boat and with hired boat) and location, significance of this variation was tested by x²-test. The paper further emphasises on an intensive study of fishermen community to have in depth analysis of their problems and to suggest remedial measures for their upliftment.

The role of social,economic and cultural factors in the management of satellite lake fisheries in Uganda

The fisheries of small lakes are important for producing fish for local populations not clear the larger lakes.The satelite support important fisheries and other economic activities like fishing water for domestic purpose and tourism besides socio-cultural functions.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.