EVALUATION UNIT 2 (CONT’D) FISH PROCESSING AND PRESERVATION AND PACKAGING The student will be able to 1.2.5 give reasons for processing and preserving fish. 1.2.6 construct a fish preservation equipment. 1.2.7 prepare and package fish for local and export markets. 1.2.8 analyse supply and value chains in the fishery industry. 1.2.9 describe food fish quality and safety standards Reasons for processing and preserving fish - prevent spoilage. - increase shelf life. - improve taste. - add value Construction of preservation equipment. Preparation and packaging offish for local market or for export Supply and value chains in the fishery industry. Food fish quality and safety Standards: Smoked Fish - Hygiene of processing environment, - Absence of living or dead organisms, - Absence of foreign matter, - Absence of bad odour and flavour - Absence of moulds, - Absence of faecal matter. Students to discuss the reasons for processing and preserving fish. Students to build models offish preservation equipment e.g. Chorkor smoker, drying racks. Students to identify material needed for packaging fresh or preserved fish for local market or for export. e.g. Crates and baskets. Students to demonstrate methods of packaging fresh and preserved (smoked, dried, salted) fish for local or foreign markets. Students to discuss value chains in the fishery industry and the responsibilities of actors in the supply and value chains. Students to contact Standards Board or the Food and Drugs Board to find out Food fish quality and safety standards of various fish products Smoked fish Frozen fish Canned fish Dried fish Salted fish Suggest ways for improving traditional methods offish preservation. State two reasons why fish should be i) processed ii) preserved. Project: Construct a Chorkor smoker and use it to preserve fresh fish. Exhibit products in class. Outline the procedures involved in packaging the following fora foreign market i. smoked fish ii. frozen fish iii. salted fish iv. dried fish. Explain the supply and value chain in the fish industry. Draw a flowchart to show the linkage among the value chain players of a named fishery product. Itemise quality and safety standards of two fish products.
