987 resultados para Canned fishery products.
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The article examines the commodity chain trap of marine fishery in Kerala, at both material and value terms, and its ramifications in the globalised fishery chains. The marketing chains both material and value, are very complex in nature since they involve many types of markets and large number of intermediaries and participants. The article also scrutinizes the sensitivity of consumers’ and country’s responses in terms of dietary and hygienic standards relating to seafood trade. In addition, it discusses the devastating effect about the recent stipulations like the US Bio- Terrorism Act and Shrimp anti-dumping duty on the Kerala fishery products
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Fish and fishery products are regarded as healthy foods and there has been a significant increase in their global trade. Besides that, trade liberalization policies, globalization of food systems and technological innovations have furthered the increase in international trade in fish and fishery products.Fish and fishery product exports have a significant place in the export basket of India. Export earnings of India from fishery products increased from ` 4 crores in 1960-61to ` 12901.47 crores in 2010-11(MPEDA, 2012). The share of export earnings from fish and fishery products as a percentage of total agricultural exports of India increased from a low of 1.76 percent in 1960-61 to a high of 25.06 percent in 1994-95. But its share declined to 16.60 percent in the following year. Though its share in agricultural exports of the country has declined since then, in 2010-11, marine product exports accounted for 9.61 percent of total agricultural exports of India representing a significant share.
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Seventy percent of the world's catch of fish and fishery products is consumed as food. Fish and shellfish products represent 15.6 percent of animal protein supply and 5.6 percent of total protein supply on a worldwide basis. Developing countries account for almost 50 percent of global fish exports. Seafood-borne disease or illness outbreaks affect consumers both physically and financially, and create regulatory problems for both importing and exporting countries. Seafood safety as a commodity cannot be purchased in the marketplace and government intervenes to regulate the safety and quality of seafood. Theoretical issues and data limitations create problems in estimating what consumers will pay for seafood safety and quality. The costs and benefits of seafood safety must be considered at all levels, including the fishers, fish farmers, input suppliers to fishing, processing and trade, seafood processors, seafood distributors, consumers and government. Hazard Analysis Critical Control Point (HACCP) programmes are being implemented on a worldwide basis for seafood. Studies have been completed to estimate the cost of HACCP in various shrimp, fish and shellfish plants in the United States, and are underway for some seafood plants in the United Kingdom, Canada and Africa. Major developments within the last two decades have created a set of complex trading situations for seafood. Current events indicate that seafood safety and quality can be used as non-tariff barriers to free trade. Research priorities necessary to estimate the economic value and impacts of achieving safer seafood are outlined at the consumer, seafood production and processing, trade and government levels. An extensive list of references on the economics of seafood safety and quality is presented. (PDF contains 56 pages; captured from html.)
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The Codex Committee on Fish and Fishery Products held its 30th Session in Agadir, Morocco from 28 September to 2 October 2009, at the kind invitation of the Government of Morocco. The Session was chaired by Dr Bjørn Røthe Knudsen, Regional Director of the Norwegian Food Safety Authority. The Session was attended by 218 delegates representing 78 Member States, one Member Organization (EC) and 1 international organization.
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12 samples (6 original samples and 6 diluted samples) were analysed by 14 WEFTA laboratories for their pH values in an inter-laboratory comparison exercise. As a result it can be stated that the majority of participating laboratories could determine the pH values very exactly. The pH values obtained are ranging only little around the calculated mean (less than 0.1 pH unit). It could also be demonstrated that the participating institutes could analyse both, pH values in fishery products and aqueous salt solutions. However, also in this exercise a number of outliers and deviating values have been detected. Therefore it is of utmost importance to calibrate the pH electrodes in regular intervals and to maintain them carefully. Intra-laboratory comparison measurements are recommended to detect weak points.
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Sources of fish and fishery products in Nigeria were reviewed. The problems of various agencies involved in freshwater fish production in Nigeria were also analysed, such problems included shortage of manpower, inadequate training for personnel, shortage of funds, lack of infrastructures, among others
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Problems faced by the fishery sector in Nigeria are examined and the role that agricultural cooperatives play in fishery development considered. The importance of improving the marketing and distribution system through fishermen cooperatives is stressed. It is concluded that for the successful implementation of fishery products, there is need for regular communication, cooperation and collaboration among relative agencies
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Influence of fish processing methods on changes of chlordane and toxaphene residue concentrations were studied in various fishery products. Investigation included smoking, marinating and canning of fish. Smoking of Greenland halibut and ocean perch led to an increase in chlordane and toxaphene residue amounts in the edible part in relation to the raw material. A similar increase was observed during the marinating process of herring fillets. In both cases, loss of water was responsible for the observed changes in residue contents. The fat and thus the lipophilic organochlorine compounds remained completely in the products. Canning of herring fillets in tomato sauce reduced the residue concentration of the final product due to dilution by the tomato sauce. The concentrations in the fillets kept nearly unchanged even after storage of cans for six months. No equilibration was observed between residue concentrations in fillets and sauce.
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Minced fish is a significant component of a number of frozen fishery products like fish fingers, cakes and patties. Predominately minced fish is produced from gadoid species (Alaska pollack, cod, saithe, hake and others) possessing the enzyme trimethylamine oxide demethylase (TMAOase, E.C. 4.1.2.32) (Rehbein and Schreiber 1984). TMAOase catalyses the degradation of trimethylamine oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA), preferentially during frozen storage of products (Hultin 1992). In most gadoid species light muscle contains only low activity of TMAOase, the activity of red muscle and bellyflaps being somewhat higher. In contrast, the TMAOase activity in blood, kidney and other tissues, residues of which may contaminate minced fish flesh, may be higher for several orders of magnitude (Rehbein and Schreiber 1984).
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Nigeria is blessed with an abundant variety of fish species, some of which have been exported over the years. These fish species are taken either from the wild or cultured. Large quantities of fishes and fishery products are exported from Nigeria in different forms and which have been sources of foreign exchange earnings for the Country. An estimate value of exports in the fishery sub-sector stood at approximately U.S. $48.212,070 for shrimps/sole fish/cuttlefish/crabs and over U.S.$500,000 for ornamental live fishes
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An account of the occurrenee of tainting in fish and seafood with special consideration of spring spawning herring from the Baltic Sea (estuary of the river Oder) is given. About 26 % of the herring samples examined by sensory methods showed tainting. In general the intensity of taint was weak or moderate and weaker as observed years ago. Also in fishery products (pickled herring, deep fried herring in marinade) processed from tainted herrings the same or a similar sensory intensity of taint as in the raw material was observed. The source of taint is not dear. A pollution with halogenphenols from the sea water could be possible. In further investigations we will monitor the further development and try to identify the tainting compounds.
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The artisanal processing of fish from artisanal, semi-industrial or industrial fisheries is described and the production costs of fishery products processing in significant artisanal fishing zones of Mozambique were studied.
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7. Sitzung des Codex Committee on Fish and Fishery Products vom 2. - 7. Oktober 1972 in Bergen, Norwegen
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The Sub-Saharan region of Africa accounted for only 5.5% of the world's demand for fish from 1989 to 1991, inspite of comprising 9% of the global population. This study was carried out to determine the future demand for fish in the Sub-Saharan region. Fish accounts for approximately 10% of animal protein consumed. It is prominent in the diet of the poor since cured and smoked fish is a cheaper source of protein than meat or eggs. The average per capita consumption in 1992 was about 8 kg compared to 30 kg globally. Fish is prominent in the diets of people near coastal areas and large inland water bodies and a total of 40% of fish consumed is freshwater fish. Consumption is rising in the coastal areas but falling inland, probably due to drought and overexploitation resulting in an inadequate supply. Aquaculture has not been widely adopted and does not contribute substantially to the region's supply. To determine future demand and trends, a regression analysis was carried out at the country level with FAO data on fish consumption from 1960 to 1992, using several proxies for disposable income, cost of fishery products, changes in tastes and national differences in the tradition of fish consumption. An aggregate increase in fish consumption of nearly 2.7% annually over the next few years was predicted with a strong correlation between increases in income, prices and population. Real income was a significant and positive determinant of fish consumption, even though consumption increaed more slowly than income. Given the high projected rate of population increase, the growth rate in overall fish consumption actually implies a reduction in per capita fish consumption of 0.31% annually. If technological progress can improve production and supply, aquaculture could have a significant impact on fish consumption in the region.