Fish
India, with a production of 9.6 million MT is the second-largest fish producer in the world. Processing levels of marine food in India are currently at 23%.
Fish is highly perishable, proper technique is to be adopted to process and preserve it. Value addition will increase the diversity of products - improved value and consumer acceptability. Wide scope of improving marketing in both domestic and export markets by adopting proper technology and value addition. Simple preservation practices like chilling or icing, drying to most recent and advanced high pressure, electromagnetic field applications. Based on the technology, shelf life extends from few days to extended shelf life of up to a few years. Low cost to highly cost-intensive technologies is practiced for fish processing.
This video has been prepared as part of the capacity building component under the PRADHAN MANTRI FORMALISATION OF MICRO FOOD PROCESSING ENTERPRISES (PMFME)- NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT (NIFTEM).
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6 сен 2024
