dried fish production, consumption and trade in bangladesh. by ben belton, mostafa a.r. hossain, md....

Dried fish production, consumption and trade in Bangladesh

Ben Belton, Mostafa A.R. Hossain, Md.Mofizur Rahman & Shakuntala H. Thilsted

Overview

• Why are we interested in dried fish?

• Dried fish consumption

• An overview of the dried fish sector

• Labour in dried fish processing

• Trade

• Contaminants and food safety

• Fish feeds

• Conclusion: Where to next?

Why are we interested in dried fish?

Percentage of households consuming different types of fish within the last 3 days (Belton et al, 2014)

Two main forms – dried (shutki), fermented (chapa/shidol)

Sold in small quantities (easily divisible, low nominal cost)

Mixed with oils, spices and vegetables (carrier of other nutrients)

Where is dried fish consumed?

Annual consumption of dried fish (g/capita) – figures extracted from IFPRI BIHS dataset

Where is dried fish produced?

Main marine species about 85% of total production – loytia, churri, phaisha and many others

Puti is the most important freshwater species dried – mostly used for production of chapa

Fish driers minimize labour costs by employing women, children, some bonded labour, and providing payment in kind

There is a substantial trade in dried fish – at least 20% consumed in Bangladesh is imported

High value products and fermented products (shidol) are exported for consumption by overseas Bangladeshis and East Asian markets

Sharks fins and the stomachs and swim bladders of some large M/FW species are shipped to Hong Kong

Pesticide is often used during drying to prevent maggot infestation

Insecticides are also used during storage to prevent insect damage

Approximately 15% of marine landings which are dried are converted to fish meal

Most fish meal is made from bycatch of crabs and fish not fit for human consumption

Fish meal production does not directly impact food security, but fishing practices may not be sustainable in the long run

Dried fish is a concentrated source of protein, vitamin A and calcium, and is a good source of iron and omega-3 (4kg fresh fish = 1kg dried fish)

Dried and fermented fish makes an important contribution to food and nutrition security for consumers in all income groups, but especially important for the poor

Conclusions

Conclusions

• Dried fish production provides livelihoods and incomes for large numbers of poor people with few alternatives

• Better information needed to help sustain the sector’s important role with respect to livelihoods and food security

• Further efforts required to develop to viable interventions improve working conditions, food safety and fisheries management

Thank You