| Author | Chhouk Borin |
| Call Number | AIT Thesis no.AE-96-21 |
| Subject(s) | Fishery processing--Cambodia
|
| Note | A thesis submitted in partial fulfillment of the requirements
for the degree of Master of Science |
| Publisher | Asian Institute of Technology |
| Abstract | Dai fishing gears or bag nets in the Tonie Sap River has a great potential to catch migratory fish. Nearly a ton of fish are caught in every 5 minutes during the full moon day periods extending December to March. The catch consists of mainly small ciprinids which is categorized as third grade fish. As the catch is relatively larger, a number of processing methods have been used to preserve fish for later use. However, the existing practices are production of fermented fish paste (Prahoc ), fermented fish (Phaork), sun-dried fish, and fermented fish sauce. Other processing methods are used in lesser extent. Prahoc and Phaork processing are carried out either as a family or in commercial venture. Traditional methods such as smoked fish production have been abandoned due the scarcity of wood. This study mainly focuses on fish paste, sun-dried fish and fish sauce processing. Sixty five families came to exchange paddy-rice for fish and 85 families who use cash to purchase fish were selected to interview and to observe their processing methods from two different fish landing places. Thirty commercial fish paste producers and 33 sun-dried fish processors were interviewed and observed for their processing activities. One fish sauce production factory was selected as a case study. During the peak period, the price of the third grade fish is vary from 0. 03 to 0 .10 US$ /kg (average price 0.04 US$ /kg). The families who transact paddy-rice for fish exchange at a rate of 1 :2 to 1 :3 by volume. As a kg paddy-rice cost 0.13 US$ /kg, poor family processors had to pay little over 3 times of average market price of fish. Fish head and fatty tissues are not use when producing fish paste or fermented fish. The head and fat were accounted for 25 and 15 % of total weight of fish respectively. The weight reduction was about 3 0 % when fresh fish are converted to fish paste. Hence, the conversion rate of fish to fish paste is 1.4: 1 when 0.25 kg of salt is added. It was noted that the processors could not make fish paste production process faster as the fish head has to be chopped manually. The conversion rate for sun-dried fish 3: 1. Approximately 1.25 kg of fish is required to produce 1 L of high quality fish sauce. Among three processing methods, sun-drying method has lowest return to total cost due to most of the sun-drying fish processors sold the product in cheap price to the middlemen. |
| Year | 1996 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Yakupitiyage, Amararatne;Demaine, Harvey; |
| Examination Committee(s) | Ramanathan, Krishnamurthy; |
| Scholarship Donor(s) | The King of Thailand; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1996 |