Improvement of traditional fish-based products in Andhra Pradesh

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dc.contributor.authorKhasim, D.I.
dc.contributor.authorJeeva, J.C.
dc.contributor.authorGupta, S.S.
dc.date.accessioned2014-01-02T08:45:20Z
dc.date.available2014-01-02T08:45:20Z
dc.date.issued2005
dc.description.abstractDried fish, cured and dried fish and smoked shrimps are the major traditional tish-based products processed and marketed from Andhra Pradesh. In fish drying sector, traditional and often unhygienic drying is practiced in many parts of Andhra Pradesh. The traditional fish drying contributes to the income and sustenance of fisherwomen and economically weaker sections of fisher population along the coastline. With the help from some NGOs, a few processors have started fish drying in a hygienic way on raised platforms. Recent development in fish drying is installation of a solar drier in a fishing village near Visakhapatnam. In this paper, various technological studies done by CIFT in Andhra Pradesh in improving the quality of cured and dried fish, control of insect infestation, improvement in jithaka smoking process, preparation of pickle from clam, fish and shrimp meat and others are discussed and guidelines are given for implementation of the improved techniques.en_US
dc.identifier.citationProceedings of the seminar on Sustainable Fisheries Development - Focus on Andhra Pradesh, 23 July 2004, Visakhapatnam, India ed.by Boopendranath,M.R. et.al, 178-182en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1223
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectTraditional fishery productsen_US
dc.subjectcuringen_US
dc.subjectdryingen_US
dc.subjectinsect infestationen_US
dc.titleImprovement of traditional fish-based products in Andhra Pradeshen_US
dc.typeArticleen_US
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