Responsible Harvesting and Utilisation of

Selected Small Pelagics and

Freshwater Fishes
ASSOCIATED CORE PARTNERS
Name Roles

Fishermen Welfare and Experimental operation of new

Development craft & gear, fish processing
Cooperative Society technologies developed.
(CKFWDCS) Facilitating training of SHG
members for setting up micro
business units
Fisheries Development Commercialisation of value
Corporation (KFDC), added products from fish
through retail outlets designed
by modernisation of existing
processing facilities
SC/ST Cooperative Technical Support in the
Society fabrication of new generation
fishing vessels
 OBJECTIVES
The project aims to develop a business model to streamline
production to consumption system for responsible harvesting of
small pelagics and freshwater fishes. The project objectives are
drawn by dividing the whole value chain into three levels viz.
Production, Processing and Marketing.

Production: Optimisation of fishing craft and gear for cost-

effective and responsible harvesting of marine small pelagics
and freshwater fishes.

Processing: Development of a model processing system for

total utilisation, product development, value addition, food safety
and waste management for small pelagics and freshwater
fishes.

Marketing: Development of marketing systems and strategies

for small pelagics and freshwater fishes.
PRODUCTION – PROPOSED INTERVENTIONS

• Modified propeller system designs for reduction of fuel

consumption in existing ring seiners and dol-netters.

• Improvement of onboard handling and storage facilities in

existing ring seiners and dol-netters and design of associated
HACCP protocols.

• Optimisation of existing ring seine and dol net designs.

• Development of safe and durable craft for reservoir fishery.

• Development of optimised gill nets for reservoirs.

PROCESSING – PROPOSED INTERVENTIONS
• Biochemical & microbiological studies of small pelagics and
freshwater catfish to decide on appropriate processing methods
as well as to establish HACCP protocols.

• Development of chilled, frozen and cured products from

sardine, mackerel and anchovies.

• Development of chilled and frozen products from freshwater

fishes.

• Development of laminated and condiment incorporated

Bombay duck in appropriate packaging.

• Development of ready to serve products from sardine,

mackerel and freshwater fishes.

• Development of active packaging methods for fish products.

 MARKETING – PROPOSED INTERVENTIONS
• Setting up of community based pilot scale value addition
production facility (primary processing and products).

• Development of post harvest activity clusters of fisherwomen

and their entrepreneurship development through training for
processing and retailing of fish.

• Development of marketing strategy for the products (setting up

of model retail outlets, implementation of TQM standards for the
value chain, test marketing, consumer preference analysis,
brand development, identification of markets etc).

• Establishment of a mobile/web enabled model market

information system.

• Information dissemination through publications and video films.

• Impact assessment to evaluate the socio-economic and

environmental impacts of the interventions for further action.
EXPECTED OUTCOMES/DELIVERABLES
• Enhanced income for fishermen

• Reduction of fuel utilized by the sector

• Improved resource sustainability

• Ensuring national food security

• Efficient market chain

• Better employment opportunities

• Improved food safety

• Intellectual property rights and capacity build-up

• Full resource utilisation/ Waste minimisation

 Process Innovations
NAME LIKELY IMPACT BENEFICIARY
Increase in income Fishers /
generation, thereby Consumers
Laminated uplift the socio
Bombay duck economic status of
fishermen. Quality
product for consumers
Commercialization of Fishers /
neutraceutical (PUFA) Consumers
for better income
PUFA Capsules generation.
Easy availability of
essential nutrients for
consumers
Increase in income Fishers /
Frozen breaded
generation, thereby Consumers
and battered
uplift the socio
products from
economic status of
freshwater fish
fishermen. Quality
in thermoform
product for consumers
trays
 Market Innovations

NAME LIKELY IMPACT BENEFICIARY

Direct employment to Consumers/
Community
19 fisherwomen. Fishers
based fish
Marketing of ready-to-
processing
cook products from
unit
sardine and mackerel
(Chellanam,
undertaken
Kerala)

Urban Fish Hygienic fish marketing Consumers/

Stall outlet for urban area. Fishers
(KFDC, Availability of a variety
Mangalore) of quality fish products
throughout the day.
Shopping convenience
 Technology Innovations
NAME LIKELY IMPACT BENEFICIARY

Meat Bone Improve the fish Small and

Separator processing efficiency. medium
Production of uniform business
quality of product. units
Reduce labour cost

FRP craft for Safe and durable fishing Reservoir

reservoir craft; Enhanced fishermen
fishing production with improved
harvesting tool