PRODUCT DEV REVIEWER
 The Philippines is the largest seafood
producer in the world with 4 million tons
 40 percent comes from IUU
 More than 85% come from artisanal
 2.1 million Filipinos work in the seafood-
related industry
Better Seafood Philippines (BSP)- seeks to
improve the environmental performance of
Philippine fisheries and safeguard the
livelihoods of fishing-dependent communities
SFP developed an initiative under USAID
CHALLENGES
 Overfishing
 IUU Fishing
 Climate Change
 Pollution
 Market Demand and Consumer
Preferences
Seafood Processing
 Introduction of new processing techniques
 Seafood Industry Development
 Adaptation of Advanced Technologies
 Promotion of Seafood-based Commodities
Food Security- proper and optimum utilization
of fishery resources with minimum waste
Value Addition- stimulates innovation which
promises even greater satisfaction
Sustainability- maximum utilization of fishery
resources and preserving for future use
Availability- through preservation and value
addition, fishery resources can be stored with
improved shelf life
Sustainable Aquaculture Practices
Are ways of farming fish and other aquatic
organism that minimize environmental impacts
and maximize social and economic benefits
 Choosing the right species and a suitable
farm site that match the local conditions
and resources
 Designing the farm layout to reduce water
use, waste, and energy consumption
 Managing feeding practices to avoid
overfeeding and nutrient pollution
 Minimizing the use of chemicals and
veterinary drugs that can harm the
environment and human health
 Planting native vegetation to enhance
biodiversity and ecosystem services
Group 1
Seafood Innovation- ensure long-term viability.
It involves diversifying the range of products
available to consumers
Value Added Products:
 Ready-to-cook meals
 Canned seafood with unique flavor
 Processed seafood snack
Benefits
New ways of presenting Familiar seafood
Creating convenient meal Solutions
Utilizing underutilized fish and seafood Species
Embracing sustainable practices
Examples of Seafood Innovation in the
Philippines
Tilapia Ice Cream
Unmeat fish Free Tuna
Mega Sardines
The Philippines presents both challenges and
opportunities for seafood product innovation.
Challenges:
 sustainable sourcing,
 meeting quality standards,
 accessing markets.
Opportunities
 diversifying products,
 leveraging local flavors,
 tapping into growing demand
sustainable and healthy options.
 Collaboration with local fishermen
Group 2
Good Manufacturing Practices (GMP)
-are a set of regulations and guidelines aimed at
ensuring the consistent quality, safety, and
efficacy of products.
-is a comprehensive manufacturing system
designed to ensure product consistency and
quality.
5 P’s of GMP
1. Product
- The primary materials need to be of the
highest quality.
2. Processes
- All manufacturing processes must be
followed and documented to guarantee
consistency and quality.
3. Premises
- All facilities laboratories and equipment
should be maintained
4. People
- All team members must follow
manufacturing regulations
5. Procedure
- Processes and procedures are strictly
related all procedures, the guidelines to
perform a process, must be up-to-date and
followed.
the 5 Ps form a comprehensive framework
for ensuring product quality, safety, and
regulatory compliance in manufacturing
operations.
How to Prevent Food Contamination
Food Contamination occurs in many ways
starting from the production to the serving
of food. Eating contaminated food might
cause symptoms such as dizziness, stomach
pain, and diarrhea.
Hygiene and Communicable Diseases
for • Clothing
• Hair
• Personal habits
• Hand washing
• Personal effects and jewelry
• Illness and disease
• Injuries
• Visitors
• Training
Group 3
Importance and Advantages of Value Addition
1. Extend Shelf life
2. Reduced Food Loss and Waste
3. By-Products Utilization
4. Economic and Environmental Impact
Value Addition- refers to the practices that
enhance the quality, appeal, and market value
of seafood products using methods that have
been passed down through generations.
- Using processing procedures;
- Adding specialty components
- Novel packaging to promote nutrition,
- Sensory properties,
- Shelf life
- convenience of food goods
Examples of Value Addition
1. Smoking- Applying vaporous or liquid
2. Drying and Salting- Traditional drying
and salting methods remove moisture
from seafood
3. Fermentation- Fermented seafood
products like fish sauce
4. Curing- Curing involves using salt, sugar,
and sometimes spices to preserve
seafood.
5. Pickling- Pickled seafood, such as
herring pickled in vinegar or brine, is
popular in many cultures.
6. Marination- Marination: Marinating
seafood in herbs, spices, and acidic
liquids.
7. Canning- canning seafood preserves it
for long periods
8. Tilapia Ice cream- Developed by CLSU
and introduced to market desert
incorporated by Tilapia.
9. Salmon Candy- fish candy is essentially
extensively smoked slices of fish. s
typically coated with something sweet,
such as brown sugar, maple or birch
syrup, or even molasses.
Innovation in Value-addition
Innovation is described as the process of
developing new ideas, processes, goods,
services, or solutions with a substantial
positive impact and value.
Innovation in value addition involves
creating novel ways to enhance the quality,
appeal, and marketability of seafood
products.
IMPORTANCE OF VALUE-ADDED SEAFOOD
PRODUCTS FROM VARIOUS PERSPECTIVE
Business Importance
- Sustainability
- Reducing waste
- Market Differentiations
- Increased Profit Margins
Local Impact
- Livelihood
- Food Security
Consumers Perspective
- Convenience
- Flavor Diversity
- Longer Shelf Life
Map of Stages for Value-Added Seafood
Products:
 Generation of Product Concepts:
Brainstorming and evaluating new
product ideas.
 Processing and Enhancement: Adding
value through smoking, canning,
freezing, or other methods.
 Packaging and Marketing: Creating
appealing packaging and promoting the
product.
 Distribution and Sales: Getting the
product to consumers through various
channels
Group 4
Value-Added Processing for Fish and Fishery
By-Products
Fish By-Products Utilization, Getting More
Benefits from Fish Processing
Processing often results in quantities of by-
products, such as heads, bones, guts, and shells.
These by-products represent between 30 and
70 percent of the whole fish and provide a good
source of macro- and micronutrients yet they
often go un-utilized and end up as waste.
Methods used to convert by-products into
value-added products
• animal feed ingredients (fishmeal and fish
oil)
• biofuel and biogas
• dietetic products (chitosan)
• pharmaceuticals (omega-3 oils)
• constituents in other industrial processes
• Other popular products (fish leather, fish VALUE-ADDED PROCESSING FOR FISH AND
silage, and fertilizer) FISHERY BY-PRODUCTS
Examples:
• Conventional protein recovery system yields
Fish oil- can be produced from whole fish, fish 20-25%, resulting in a significant amount of
trimmings, or other fish processing by-products. proteinous materials unused.
25-35% of fish meal and fish oil are from by-
• Surimi processing also leaves 33,000 mt of
products of fish processing
refiner discharge in the U.S. each year.
Fish Silage- is produced from the whole fish or
• This study investigated a new protein
parts of it, to which acids, enzymes, or lactic
recovery system for the functional proteins
acid-producing bacteria are added. The fish
from Pacific whiting and sardine. In addition,
silage process transforms fish waste into a liquid
consumer-friendly gelatin will be developed.
mix of hydrolyzed proteins, lipids, minerals, and
other nutrients, easily digestible by both Project Methods
terrestrial and aquatic animals. It can be an
• Protein recovery using pH shift Pacific whiting
alternative to fish meal as a protein source.
and sardines obtained from local fish plants on
FAO recently published feasibility studies on the same day of harvest and transferred in ice
the production and utilization of fish silage in to the OSU Seafood Laboratory.
Barbados and Saint Kitts and Nevis and in
• The fish is beheaded and gutted, minced, and
Bangladesh, Philippines and Thailand
stored at refrigerated temperatures.
The utilization of fish by-products is also linked
• Fish mince is subjected to conventional, acid-
to Blue Fashion. This is an innovative way to
aided (pH 2 and 3), and alkali-aided (pH 10.5,
support fishing communities while reducing
11, and 12) processing methods.
waste and offering sustainable alternatives
• After the conventional stage, fish protein
Blue Fashion aims to create sustainable fashion
samples will be vacuum-packed and stored at -
items from marine raw materials and by-
30 degrees Celsius until used for further tests.
product.
• Then, samples are treated for various
The benefits from fish processing not only
physicochemical analyses like solubility,
results in a more stable product shelf-life and
cathepsin activities, surface hydrophobicity,
can reduce fish loss, but fish processing also has
sulfhydryl content, secondary structures, SDS-
the potential to utilize by-products to produce
PAGE, gel texture, dynamic rheology, and
value-added products and convert what was
thermal analysis.
once waste into both economic and
environmental gains. • Development of gelatin from surimi by-
products Pacific whiting surimi by-products,
which are obtained from various steps of
surimi processing, will be used to extract
gelatin.