Hele
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Fish and shellfish play an important role in livelihoods and economies. There are several methods for processing fish and shellfish to preserve them, including freezing, smoking, drying, curing, and canning. Each method has advantages and effects on the flavor, quality, and shelf life of the processed fish or shellfish. Proper processing, packaging, pricing, and marketing of fish and shellfish products are necessary to maintain or improve quality and earn a profit.
Hele
- 3. plays an important role in our livelihood.
- 6. Methods ofProcessing fish and shellfish: Freezing Smoking Drying or dehydration Fish Curing Canning
- 8. Simplest and most natural wayof preserving fish. Maintain the flavor and quality of fresh fish. Reducesor halt the biochemical reactions in fish flesh.
- 10. Freezer
- 11. Fish
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- 18. .
- 20. Little preservativeaction Unique taste and flavor imported by the smoking process. The fish is placed near a fire where it is cooked and saturated with smoke.
- 23. Grill
- 24. Fish
- 28. •Keep the fish awayfrom the heat asmuch possible. •Cover the smoker and let the smoke for 1 ½ hour. •You’ll need to add wood every 20 minutes to keep the smoke.
- 40. One of the most popular method of processing fish. You expose the fish products to a temperature that’s high enough to removethemoisture but low that it doesn’t cook.
- 42. Fish
- 43. Salt
- 45. This method has these advantages: •Dried fish requires less storage space thanother types of fish. •Dried fish weighsmuch less thanthe equivalent amountof canned products. •Fish can be preserved withoutthe addition of sugar or any other preserving agents.
- 66. Involves the addition of ingredients such as salt, sugar and some preservatives oradditives. Lengthens the shelf life and at the same time develops cured color and flavor in fish.
- 69. Processof applying heat to food that is sealed in a jar in order to destroymicroorganisms that can cause spoilage. involves the addition of ingredients such as salt, sugar and some preservatives oradditives. Lengthens the shelf life and at the same time develops cured color and flavor in fish.
- 70. Open-kettle Method •Thesterilized orheat-treated food is placed in sterile jars and completely sealed without any further processing. •Applied to sugar preserves, jams, and pickles.
- 72. Can-cooked method •Theprepared food is packedin jars or cans. •They are either packedcold or thoroughly heatedto partially cook the food before processing.
- 74. Pressure canner
- 77. •Processed fishproducts serve as alternativesto fresh fish especiallyif the supply of fresh fish is scarce. •Maintain,if not improve, the qualityof fish products.
- 78. Cost of ₱roduction and Marketing of ₱rocessed Fish
- 79. Operating Expenses Production Cost -Cost of actualmaterials or ingredients and labor used in producing products. -Additional costs that cover the basic operation of the rest of the business.
- 80. Profit -net income thatthe business earns..
- 81. TinapangBangus(for arecipe) ProductionCost: 3 medium-sizedbangus(1Kilo) ₱150.00 4 cupssalt 55.00 water 5.00 Operating Expenses: transportation 25.00 Utilities 60.00 Salaries 50.00 Promotions 50.00 _____________ Productioncostandoperatingcost = ₱ 395.00 Example:
- 82. Pricing the Product - The entrepreneur should see to it thatthe profit desired is realisticand reasonable.
- 83. Here is another way to price a product. Formula: *Total Sale ------------------------------ = Selling price per item number of items or pieces(product) *Production Cost + operating expenses + profit forecast = Total sales ₱80.00 + ₱50.00 + ₱30.00 = ₱160.00(Total Sales) ₱ 160.00 ------------- = ₱20.00 selling price per item 8
- 84. Marketing the Product - Understand the needs of the target customers or the target market
- 85. Marketing Techniques - If the target market has been identified, the major goal is to motivate and persuade the customers to buy the product.
- 86. The ff. techniques will help market the product: 1.Offering a good quality product. 2.Packaging the product attractively. 3.Selling the product at an affordable price 4.Ensuring that a food product has a satisfying taste- delicious and well-blended.
- 87. Marketing Tools An entrepreneur should try to differentiate his product from other competitors to attract customers.
- 88. The marketing tools that will help him include: 1. Posters, flyers and brochures 2. Callingor business cards 3. Sponsoring events 4. Word of Mouth 5. Media 6. Telephone Sales
- 92. Sponsoringevents