Fish Processing Industry in the Philippines
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Questions and Answers

What is one of the primary benefits of smoking fish?

  • It reduces the overall weight of the fish.
  • It eliminates all harmful bacteria from fish.
  • It enhances the flavor and preserves the fish. (correct)
  • It allows fish to be stored without refrigeration.

    • What percentage of the total production of smoked fish in 1982 was exported?

  • 54% (correct)
  • 40%
  • 46%
  • 60%

    • Which of the following is NOT one of the common defects in local canned sardines?

  • Defective can seams
  • Mislabelling of contents
  • Empty cans are sold (correct)
  • Off odours due to delayed processing

    • Which regions in the Philippines primarily process smoked fish?

    <p>Central Luzon and Tagalog Province</p> Signup and view all the answers

    What type of fish is mainly exported as smoked-dried?

    <p>Tuna</p> Signup and view all the answers

    What is the required proportion of solids to sauce in canned sardines?

    <p>60/40</p> Signup and view all the answers

    Which method of fish processing is mentioned as being less practiced in the Philippines compared to drying or fermenting?

    <p>Smoking</p> Signup and view all the answers

    What benefit does freezing provide to the fish processing industry?

    <p>Allows efficient preservation and storage for future processing.</p> Signup and view all the answers

    Which region has the highest number of fish processing plants involved in smoking?

    <p>Southern Tagalog</p> Signup and view all the answers

    What is the total number of fish processing plants in Naga?

    <p>458</p> Signup and view all the answers

    Which type of fish product has the least number of processing plants in Dagupan?

    <p>Fish Sauce</p> Signup and view all the answers

    Which region has processing plants that produce shrimp noodles?

    <p>Cagayan</p> Signup and view all the answers

    In which region are salted fish processed?

    <p>Pampanga</p> Signup and view all the answers

    Which fish processing activity is associated with the National Capital Region?

    <p>Fish Sauce</p> Signup and view all the answers

    How many fish processing plants in Cebu are recorded?

    <p>2</p> Signup and view all the answers

    Which region has the least number of total fish processing plants recorded?

    <p>Tacloban</p> Signup and view all the answers

    What was the trend of fish production in the Philippines from 1975 to 1986?

    <p>Increasing from 1.3 million mt to over 2.0 million mt</p> Signup and view all the answers

    In what year did the average per capita fish consumption reach 41 kg annually?

    <p>1986</p> Signup and view all the answers

    Which country was mentioned as a major source of fish imports in 1981?

    <p>Thailand</p> Signup and view all the answers

    What significance does the fish processing industry hold for the Philippines?

    <p>It generates employment and is a major foreign currency earner.</p> Signup and view all the answers

    What was the amount of fish exported from the Philippines in 1986?

    <p>101,448 mt</p> Signup and view all the answers

    Which of the following was NOT a major import in the Philippines in 1981?

    <p>Frozen shrimp</p> Signup and view all the answers

    What was the trend in fish importation from 1983 to 1984?

    <p>Decreased from 23,038 mt to 6,097 mt</p> Signup and view all the answers

    What percentage of the population relies on the fish processing industry for employment in the Philippines?

    <p>Approximately 1 million</p> Signup and view all the answers

    What is one goal of the proposed educational information dissemination program?

    <p>To improve handling, hygiene, and sanitation standards</p> Signup and view all the answers

    Which aspect is NOT included in the recommendations for the fish processing industry?

    <p>Conducting fishing competitions</p> Signup and view all the answers

    What type of training is suggested to improve the skills of technologists and extension officers?

    <p>Training in fish processing technology</p> Signup and view all the answers

    Which method is suggested to enhance quality in fish processing?

    <p>Increasing quality-consciousness among workers</p> Signup and view all the answers

    What type of media is recommended for promoting proper fish processing procedures?

    <p>TV and radio programs along with print media</p> Signup and view all the answers

    What is one of the specific training components mentioned for the industry?

    <p>Standard processing procedures</p> Signup and view all the answers

    Who is primarily targeted for the proposed training programs?

    <p>Technologists and extension officers</p> Signup and view all the answers

    What is the focus of the 1982 INFOFISH publication mentioned?

    <p>The production and storage of dried fish</p> Signup and view all the answers

    What percentage of the total marine commercial catch in most ASEAN countries is comprised of trash fish landed as by-catch?

    <p>50%</p> Signup and view all the answers

    What industry has grown due to consumer demand for improved acceptability of bangus, a bony fish?

    <p>Bangus deboning industry</p> Signup and view all the answers

    What proportion of fish scraps and wastes used in fishmeal production comes from the fish canning industry?

    <p>40%</p> Signup and view all the answers

    Which of the following forms is not mentioned as a way products from the bangus deboning industry are exported?

    <p>Canned</p> Signup and view all the answers

    What fish types are primarily used in the manufacture of boiled tuna in the Tagalog Region?

    <p>Frigate tuna, bullet tuna, and eastern little tuna</p> Signup and view all the answers

    What was the drastic reduction in fishmeal importation from 1980 to 1984?

    <p>From 24,621 mt to 4,816 mt</p> Signup and view all the answers

    Which of the following is indicated as a processing improvement needed in the fishmeal industry?

    <p>Enhancement of processing techniques</p> Signup and view all the answers

    What percentage of live crabs' waste materials is stated to constitute in the frozen food industry?

    <p>80%</p> Signup and view all the answers

    What is a significant requirement for labelling fish and fishery products regarding artificial substances?

    <p>The use of artificial colors must be explicitly declared.</p> Signup and view all the answers

    Which practice is crucial to prevent contamination during fish processing?

    <p>Maintaining strict cleanliness in processing and storage areas.</p> Signup and view all the answers

    What must be avoided in the canned fish production process to meet quality standards?

    <p>Concealing damage with artificial coloring.</p> Signup and view all the answers

    What type of contamination must fish processors specifically guard against during production?

    <p>Particulate and bacterial contamination.</p> Signup and view all the answers

    What governs the standards of wholesomeness in fish and fishery products?

    <p>FDA requirements regarding various quality dimensions.</p> Signup and view all the answers

    What is the primary microbiological test employed at 35-37°C?

    <p>Standard plate count</p> Signup and view all the answers

    Which pathogen is specifically tested for as a faecal coliform indicator?

    <p>Escherichia coli</p> Signup and view all the answers

    Which organization collaborates with various agencies to set standards for processed fish in the Philippines?

    <p>Philippine Standards Association</p> Signup and view all the answers

    What is a common method used to analyze rancidity in fish products?

    <p>Gas chromatography</p> Signup and view all the answers

    Which standard relates specifically to microbiological specifications in food?

    <p>ICMSF</p> Signup and view all the answers

    Which seafoods are most frequently associated with salmonella contamination?

    <p>Shellfish</p> Signup and view all the answers

    What factor is critical to preventing freezer burn in fish products?

    <p>Vacuum sealing</p> Signup and view all the answers

    In canning processes, what is typically monitored to ensure product safety?

    <p>Microbial load</p> Signup and view all the answers

    What specific requirement is set for Salmonella levels in imported frozen shrimps and prawns?

    <p>Absence of Salmonella in a 25 g sample</p> Signup and view all the answers

    At what count level must Staphylococcus aureus be to comply with food import regulations for frozen shrimp?

    <p>Must not exceed 1 o2/g sample</p> Signup and view all the answers

    What percentage of workers' hands showed the presence of Staphylococcus aureus in one study of shrimp processing plants?

    <p>40 to 77.88%</p> Signup and view all the answers

    What is the maximum allowable histamine level in canned tuna set by importing countries?

    <p>10 mg%</p> Signup and view all the answers

    What is primarily responsible for scombroid poisoning in fish such as tuna?

    <p>Microbial enzyme decarboxylation of histidine</p> Signup and view all the answers

    What contamination issue led to the rejection of fish sauce and paste shipments to the U.S.A.?

    <p>Presence of insect and rodent filth</p> Signup and view all the answers

    How can the risks of contamination with pathogenic organisms be eliminated during shrimp processing?

    <p>By ensuring proper hygiene practices by workers</p> Signup and view all the answers

    What is the consequence of failing to comply with food import regulations for fishery products?

    <p>Tremendous losses for exporters</p> Signup and view all the answers

    Study Notes

    Overview of Fish Processing Industry in the Philippines

    • The Philippines has abundant fisheries, ensuring a reliable food source for its population.
    • Fish is a crucial and affordable animal protein source, with a high average per capita consumption of 41 kg annually, among the highest in Southeast Asia.
    • Fish production increased from 1.3 million metric tons (mt) in 1975 to over 2.0 million mt by 1986.
    • Exports rose significantly from 25,988 mt valued at ₱328 million in 1975 to 101,448 mt worth ₱4.863 billion in 1986.
    • Fish imports decreased, from 23,038 mt (₱111 million) in 1983 to 6,097 mt (₱50.2 million) in 1984.

    Employment and Economic Impact

    • The fish processing industry provides employment for over a million Filipinos, enhancing economic stability.
    • It acts as an important source of foreign currency, demonstrating considerable potential for further development.

    Regional Fish Processing Facilities

    • Various types of fish processing plants exist across regions, specializing in drying, smoking, canning, fish sauce, and more.
    • The total number of processing facilities includes hundreds of canneries and smoking plants in regions like Dagupan, Cagayan, and Southern Tagalog.

    Fish Processing Techniques

    • Fish smoking, introduced by the Chinese, is prevalent, with smoked tuna and milkfish being major export products.
    • Smoking enhances flavor and preservation without needing expensive machinery; however, must address quality defects such as mislabeling and improper processing.
    • Freezing is a vital method that aids preservation and is aligned with export needs.

    Innovations in Fish Processing

    • The rise in consumer preference has led to the development of the bangus (milkfish) deboning industry to meet market demands.
    • Fishmeal production utilizes by-catch and scraps, reducing waste and increasing industry efficiency.

    Challenges in the Industry

    • The industry faces quality control challenges, especially regarding local canned sardines and fishmeal quality.
    • Competition in the export market necessitates improvements in processing techniques to enhance product quality.

    Recommendations for Industry Development

    • Implement educational campaigns for technology transfer and sustainable fish processing practices.
    • Focus on improving handling, hygiene, and sanitation during processing to meet international standards.
    • Encourage quality-consciousness in local producers and promote the export of high-quality fish products.

    Microbiological Tests

    • Common microbiological analyses include Standard Plate Count at 35-37°C.
    • Pathogens of concern: Escherichia coli (faecal coliform), Staphylococcus aureus, Salmonella, and Vibrio.

    Chemical/Nutritional Methods

    • Tests for histamine (using TLC, GLC, fluorimeter) and amino acid rancidity (TBA peroxide value) are essential.
    • Additional analyses include mercury, trimethylamine (TMA), dimethylamine (DMA), and total volatile base (TVB).
    • Nutritional profiles including protein and fat content are required by certain importing countries.

    Quality Standards and Codes of Practice

    • International Commission on Microbiological Specifications for Foods (ICMSF) reviews values for Standard Plate Count and common pathogens in fishery products.
    • Codex Alimentarius, a joint FAO/WHO program, involves over 121 countries in drafting minimum standards for food safety in international trade.
    • Philippine Standards Association (PSA) collaborates with various agencies to set standards for processed fish and shellfish.

    Role of Research and Development in Quality Assurance

    • R&D is crucial for new product, process, or equipment development to enhance quality control.
    • Non-compliance with food import regulations can cause significant losses for fishery exporters.
    • Countries like West Germany, Denmark, and France enforce stringent limits on pathogens in frozen seafood.
    • Specific requirements: absence of Salmonella in a 25g sample; Staphylococcus aureus counts must not exceed 10^2/g.
    • Studies indicate high prevalence of S.aureus on workers' hands in shrimp processing facilities, highlighting hygiene issues.

    Histamine in Canned Tuna

    • Histamine is linked to scombroid poisoning caused by decarboxylation of histidine by microbes.
    • Common in species like frigate mackerel and tuna, levels in canned tuna range from 10 mg% to 30 mg%, exceeding the 10 mg% limit set by importing countries.
    • A histamine analysis certificate is required by the Bureau of Food and Drug (BFAD) for canned tuna exports.

    Hygiene Issues in Fish Sauce/Fish Paste Processing

    • Recent reports indicated rejected shipments of fish sauce and paste to the U.S. due to insect and rodent contamination.

    Quality Standards in Fishery Products

    • Regulations aim to ensure wholesomeness, sanitation, and proper labeling for fish and fishery products.
    • Compliance with FDA requirements includes standards for adulteration, misbranding, labeling, and permissible residues.
    • Undeclared added substances in canned fish can lead to detention of products.
    • Artificial coloring is prohibited if it conceals product damage. Labeling must clearly state permitted additives.

    Quality Indices

    • Quality evaluation includes sensory methods using hedonic scales and descriptions of sensory attributes.
    • Physical evaluations involve measurements like thaw drip (TD) for frozen fish, freshness tests (Torrymeter), and texture assessments using specialized instruments.

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    Related Documents

    The Fish Processing Industry in the Philippines: Status, Problems and Prospects PDF
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    Description

    Explore the current status, challenges, and future prospects of the fish processing industry in the Philippines. This quiz covers aspects such as production trends and industry utilization. Test your knowledge about the dynamics of this vital sector in the Philippine economy.

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