plays an important role in our

livelihood.

Become one of

the leading

products for

export.

Methods of Processing fish and shellfish:

FreezingSmoking

Drying or dehydrationFish Curing

Canning

Simplest and most natural way of preserving fish.Maintain the flavor and quality of fresh fish.Reduces or halt the biochemical reactions in fish flesh.

Freezer

Fish

.

.

Little preservative actionUnique taste and flavor imported by the smoking process.The fish is placed near a fire where it is cooked and saturated with smoke.

Grill

Fish

Wash and eviscerate the fish

•Keep the fish away from the heat as much 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.

Oil-drum smokerAltona-type oven

Chorkor

One of the most popular method of processing fish.You expose the fish products to a temperature that’s high enough to remove the moisture but low that it doesn’t cook.

Fish

Salt

This method has these advantages:•Dried fish requires less storage space than other types of fish.•Dried fish weighs much less than the equivalent amount of canned products.•Fish can be preserved without the addition of sugar or any other preserving agents.

Electric Dehydrator

Involves the addition of ingredients such as salt, sugar and some preservatives or additives.Lengthens the shelf life and at the same time develops cured color and flavor in fish.

Process of applying heat to food that is sealed in a jar in order to destroy microorganisms that can cause spoilage.involves the addition of ingredients such as salt, sugar and some preservatives or additives.Lengthens the shelf life and at the same time develops cured color and flavor in fish.

Open-kettle Method

•The sterilized or heat-treated food is placed in sterile jars and completely sealed without any further processing.•Applied to sugar preserves, jams, and pickles.

Can-cooked method

•The prepared food is packed in jars or cans.•They are either packed cold or thoroughly heated to partially cook the food before processing.

Pressure canner

•Processed fish products serve as alternatives to fresh fish especially if the supply of fresh fish is scarce.•Maintain, if not improve, the quality of fish products.

Cost of ₱roduction and

Marketing of ₱rocessed

Fish

Operating Expenses

Production Cost-Cost of actual materials or ingredients and labor used in producing products.

-Additional costs that cover the basic operation of the rest of the business.

Profit-net income that the business earns..

Tinapang Bangus( for a recipe)

Production Cost:

3 medium-sized bangus(1 Kilo) ₱150.004 cups salt 55.00water 5.00

Operating Expenses:transportation 25.00Utilities 60.00Salaries 50.00Promotions 50.00

_____________

Production cost and operating cost = ₱ 395.00

Example:

Pricing the Product- The entrepreneur should see to it that the profit desired is realistic and reasonable.

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

Marketing the Product- Understand the needs of the target customers or the target market

Marketing Techniques- If the target market has been identified, the major goal is to motivate and persuade the customers to buy the product.

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.

Marketing ToolsAn entrepreneur should try to differentiate his product from other competitors to attract customers.

The marketing tools that will help him include:

1. Posters, flyers and brochures2. Calling or business cards3. Sponsoring events4. Word of Mouth5. Media6. Telephone Sales

Sponsoring events