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Journals/Magazines SEAFDEC Asian Aquaculture

1999 Milkfish industry practices

Surtida, Marilyn B.

Aquaculture Department, Southeast Asian Fisheries Development Center

Surtida, M. B., & Buendia, R. Y. (1999). Milkfish industry practices. SEAFDEC Asian Aquaculture, 21(3), 20-24. http://hdl.handle.net/10862/2831

Downloaded from http://repository.seafdec.org.ph, SEAFDEC/AQD's Institutional Repository aquafarm news • milkfish culture

Milkfish industry practices

when fry catch from the wild runs short of grow-out demand. A lson’s said they can pro­ duce as much as 300 kg of eggs per day from 3,000 The Sarangani Bay area where the action is now inbangus world class processing breeders. Raising more than a billion fry can not be far off. By MB Surtida and RY Buendia Since the early Like most industries, the milkfish indus­'80s, the Bureau of try in the Philippines started in small, di­Fisheries and vided groups, some merely into collectingAquatic Resources Circular broodstock cage and the egg collector (SEAFDEC/AQD wild fry, others grew them in ponds, andused to maintaindesigned) in Tagabuli, Davao del Sur: About 60 pieces of broodstock were sold to Alson's Aquatechnologies in 1996 still others deboned and smoked somebreeders under the pieces for a few selected customers. These National Bangus have greatly changed. Today, the milkfishBreeding Program to address shortfall in industry has progressed into the assemblyfry production. But in 1996, due to admin­ line type of production where breeding,istrative and technical problems, the pro­ hatchery, grow-out, and post-harvest proc­gram was privatized and the breeders were esses are done under one roof, (hankssold. to Buyers of the breeders now maintain advances in technologies generated fromtheir own broodstock for their farms and research and the infusion of the Taiwan­sell what they do not need. ese intensive method of culture. Some farmers say that they prefer to This report will discuss some practicesstock wild-caught fry because they are of the bangus industry from interviewssturdy and fast growing. But fry brokers with pond, pen, and cage operatorssay in that buyers have no way of knowing southern Philippines. whether they are wild or hatchery-bred as

Breeding and hatchery next page

The milkfish industry in the Philippines is Bangusproduction in the Philippines has gone a long way. Big companies are now said to be more than 1,000 years old. All into value-added production like bone­ these years, it used to depend on fry catch less bangus.For consumers who love the from the wild. Today, Alson’s best part o bangus f --the belly -- they Aquatechnologies, Inc., based in Sarangani might be interested in the "choice cuts" Province supplies fry to Luzon, Visayas pack. All-belly, heads-and-tails, fish and Mindanao (the bulk falls on Mindanao) shoulder are now sold in supermarkets

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sometimes, hatchery-bred fry arc mixed Mr. Cruz's banguscages. Beside his with wild and passed on as entirely wild bangus,he has square floating cages caught. Price of fry fluctuate greatly from (8 x 8 m) made of steel pipes which P0.40 to P 1.25 apiece. he stocks with pomfret, grouper, and rabbitfish A problem identified by breeders is that when demand for fry is low and it is not sold within 21 to 24 days from hatch­ ing, cost of feed and labor plus the low sur­ tives in order for them to be able to vival lead to poor profit. Thus, most farm­ push for initiatives to improve pro­ ers are hesitant to start a hatchery opera­ duction. Saying that media can tion even if they themselves have grow- “make or break an industry,” he out farms. explains that media can dramatize demands, thus, solutions to prob­ Grow-out practices in southern lems are immediate. He also says Mindanao that it is time for people to learn to eat processedbangus so that the It is interesting to note that in the past three portions that are thrown away (en­ years, southern Mindanao'sbangus pro­ trails, head, scales, tails) can be duction has steadily increased and ac­ gathered and processed for feed. counted for 18% of total national export Mr. Cruz wants the snail prob­ volume.Bangus is cultured in ponds, pens, lem addressed immediately. Per­ and cages. In 1997, it ranked 5th in the haps, he says, the government can national production volume (11,000 tons) allow aquaculturists to use the with west central Philippines (Iloilo- banned chemicals (organotins) in Negros area) being number one (47,000 ponds under controlled use. Saying tons). Southern Mindanao’s production in­ that ponds do not use chemicals as creased by 85% from the past two years. much as agriculture, it is unfair to Southern Mindanao, also known as Regionas the bigger-sized ones can tolerate stress include aquaculture use in the ban. The XI, comprises Davao City, General Santosbetter. He buys most of his fry from Alson’snext recommendation he mentioned is for City, Tagum City, Samal Island; Davao delin Sarangani Province and sometimes fromSEAFDEC to please study the cure for Sur, Davao Province, Davao Oriental, andother brokers. hangla, a natural phenomenon in ponds Compostela Valley; Sarangani Province, Mr. Cruz identified several problemswhen water becomes turbid because of a South Cotabato. that he encounters as he continues with hiscircular motion in the water that brings the enterprise. First, there is no established residue to the surface, affecting water qual­ Sea cages in Samal Island marketing system. The bulong-bulongan ity, and ultimately fish are killed. Again, Offshore milkfish cages in Babak, Samal (whisper) style of marketing predominates.perhaps, a chemical in tablet form can be Island have been installed by Mr. TeodoroThrough this method, price is negotiatedmade, and oncehangla occurs, a tablet Cruz, chair of a Region XI multi-purposebetween the seller and buyer secretly, thus,could restore the water’s placid state, cooperative RAMUCO. there is a wide fluctuation of prices. If har­avoiding fishkills. His cages are made of foam-filled vest from other farms or from Taiwan im­ The last is to strengthen hatchery pro­ circular polyethylene tubes held togetherport arrives while price is being negotiated,duction, not onlybangus, but all cultiva­ by braces. The braces support “posts”the price is drastically affected. The sec­ ble fish species. He realizes the power of which support the handrails. He stocksond problem is the high interest on loansthe hatchery owners as he is still depend­ bangus fingerlings at 50 pieces per m3 andfor agri-aqua. He says interest rate is froment on fry supply, whether from the wild can readily support a biomass load of14-25%. 25 Third, middlemen proliferate. Itor hatchery. Both kinds of fry perform well, tons per crop. The cage has a diameter ofwould also be beneficial if the producersand he says that whoever controls fry sup­ 12 m. He harvests 22 tons per crop. Mr.themselves are allowed to produce, proc­ply controls the industry. Cruz has a survival rate of 95% with a so­ess, and market their products and place The cooperative is a step towards find­ lar powered automatic feeder which en­mechanisms to allow them a margin of ing solutions to their problems. RAMUCO sures continuous feeding during the profit. day. has 500 members and is into technical serv­ He reminds others, however, to stock at He recommends several measures. Mrices, marketing, financing, consulting, and least 15 gram fingerlings in floating cagesCruz wants that producers form coopera­ next page

SEAFDEC Asian Aquaculture Vol. XXI No. 3 June 1999 21 aquafarm news • milkfish culture

Emilio Yulo o f Alson's Aquatechnologies Inc anything that the members need. The members are either seaweed farmers, tilapia, inland and coastal pond owners, and fry gatherers. A subsidiary coopera­ tive for transport or trucking of aquaculture products is also be­ ing organized.

Alson's intensive ponds A lson’s A quatechnologies in Sarangani Province has 208 ha intensive fish ponds. They pro­ duce 10 tons per ha and do not encounter yet much production problem. The secret perhaps, is in their strict production documen­ tation. All these are inputted in Harvest at Alson's. Weight of bangus is >780 g, ideal computer data bases, allowing for processing for export them to easily pinpoint discrep­ ancies in target production in spe­ divided into 4 small cages) in Tagabuli, Davao del cific areas in the farm. For exam­ Sur and markets her produce in bangketa the ple, if a certain growth target has Emilio Yulo, operations manager, identified(stalls) in the market. Stocking is 3,000 pcs per not been achieved within a period,difficulties in the business. He said that gov­cage module. She says business is profitable as an inspection of the parametersernment processes must be made simple toshe can market her produce in 92 days. The big­ would allow them to make make business move efficiently. Sometimes,gest chunk of her budget goes to feeds but if she changes in their protocol. Thetoo, government regulations are unclear. isBut able to sell at P60 per kg (3 pcs per kilo), she documentation also allows themthe bigger problems are the laws that allow can make profit. If the Lake Buluanbangus is mar­ to project, plan, and improve thefu­ Philippines to import fresh, frozenketed with her produce, she has difficulty regain­ ture production protocol bangus and but ban the export of fry! The lawing her capital because Lake Buluanbangus sells standardize production methods.must be repealed especially if we are capa­cheap. Buluan Lakebangus refers to bangus ex­ Size at harvest is mostly 3 fish per ble of exporting hatchery fry. When askedtensively produced in the lake. She wantsbangus 2 kilos, harvested after about 170about snails, Mr. Yulo said that they applyproducers to form cooperatives so that they can days of culture. But they can har­hydrated lime and urea. schedule harvests. That way, no two producers vest other sizes if buyers specify would hit the market at the same time, and maybe, them. Cages in Tagabuli and Lake Buluan make the market more stable. Markets are the Philippines Ms. Mila Lim has been raisingbangus for 2 In 1996, Mayor Suharto Tan Mangudadatu (70%) and abroad (30%). Mr. 1/2 years now in 2 cages (10 x 20 x 3 mstarted raisingbangus in pens in Buluan Lake, Sul-

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tan Kudarat and Maguindanao. Today, the Mayor Suharto Tan Mangudadatu bangus hascages in pens (made of bamboo and polyethylene Lutayan Lake (left and middle photo). The cages nets) occupy about 500 ha of the 8,000 ha occupy almost 500 ha. He is not the sole owner. Others lake. Stocking is 50,000 fry per ha with have also put up bangustheir pens as the lake has become known to raise banguswithout feeding 75% survival from the hatchery of Alson’s. Mr. Mangudadatu does not feed his bangus. He stocks fry and harvests after per person with a minimum participant of 20. He 4-5 months of culture. He sells his produce claims that he taught the 26 initial deboners at in Digos, Cagayan de Oro, Iligan, and Alson’s who now earn their living from deboning. Davao. Price is P6 per piece and a person can debone 50- The Bureau of Fisheries and Aquatic 100 pieces daily depending on skill. A seasoned Resources has a research outreach station deboner can finish 100 pieces in Tagabuli Bay, Lupang, Davao del Sur. per day. Mr. Tudtud describes They use the “Pagbilao cages” (named af­ and demonstrates the ter the cages in Pagbilao, Quezon sec deboning ofbangus thus: (1) photo) made of bamboo, galvanized GI make a cut around the base pipes, and plastic drum floaters, measur­ of the dorsal fins and imme­ ing 10 x 20 x 3 m and 6 x 10 x 3 m. Stock­ diately pull these forward to ing is 2 fish per m3. The station is used for remove the fin bones; (2) cut training and demonstration. open the fish from the dorsal side from head to tail and Processing form a butterfly fillet; (3) re­ move the gills and viscera; Processing ofbangus into "value-added" (4) lay the fish flat on its open products is concentrated in General Santos skin then loosen the back­ City and Sarangani Province because of the bone by cutting from head to presence of world-class processing and tail with the blade of the knife storage facilities like Dole Philippines and held horizontally; (5) pull out Alson’s AquaTechnologies, Inc. the backbone and the at­ Alson’s products are deboned smoked, tached rib bone will come fresh frozen, belly, back, and head and tails. out: (6) make superficial slits Production per week is 50 tons; export to on the dorsal muscle, and Bahrain, Hong Kong, Japan, Los Angeles, with a pair of forceps pull the San Francisco, and New York; to Manila intramuscular spines embed­ at Andok’s, Kabalen, Max’s, and Philip­ ded between the muscles; (7) pine Airlines. These are vacuum-packed. pull out the y-shaped spines Mr. Yulo (mentioned in preceding para­ along the lateral line at the graph) said that technology for processing junction of the dorsal and comes from the DOST prescribed technol­ ventral muscles; (8) clean the ogy forbangus while the smoking proce­ deboned fish and drain. dure was “copied” from Salinas, Cavite, In preparing the product which is famous for smokingtamban. He for storage, the deboned claims that they have already perfected bangus is placed in long smoking and that they can now exportToto Sanz of BFAR Research Outreach stainless trays for contact smokedbangus despite very strict require­Station in Tagabuli Bay, Davao del Surplate freezing. Freezing or cooking time ments. Export requirements are in compli­beside the "Pagbilao" cages takes about two hours after which they are ance with HACCP, GMP, and ISO 9000 made ready for packing. Thebangus are and the identification of the maximum stor­makes a living from deboningbangus. Mr. then packed individually in plastic and age life of the commodity. Alson’s has 300Fred Tudtud, a deboner since 1973 sayssealed he with an electric sealer, These are deboners daily to supply market demandnow conducts training because debonedcold-stored for one week before being for debonedbangus. bangus has already gained a big market in exported. In Piapi, Davao City, a communityDavao City and vicinity. He charges P 150 next page

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Mr Fred Tudtud of Davao City debones 100 bangus per day. He now trains others who want to learn how to debone. He says it is essential that flesh do not stick to bones whenMilkfish canned products these are taken off. Photos below show the Canned products are processed in Indonesia, Philippines steps in deboning. the backyard way and Thailand. The principle of canning is similar in most countries. Cleaned and gutted, the fish is packed in cans and pre-cooked before sauce or liquid is added. After seam­ ing (joining one part of the can to another), the canned prod­ uct is sterilized and cooked before labeling. In the Philippines, the Victorias Foods Corporation (VFC) in Negros Occidental produces canned milkfish (Hot bangus in oil, Spanish). Accordingstyle to its General Manager Nelson Sotomil, the estimated production is nearly half a million cans, requiring 95,000 kg or 95 tons ofbangus. Mr. Sotomil said that the local milkfish producers (in Negros) can ably supply their requirements. Production cost depends on prices of raw materials, specificallybangus prices which oftentimes fluctuate. Annually, export is valued at P0.8 to P1.2 million and domestic sales at P9.0 to P10 million. VFC exports only to the United States. - By E Gasataya and L Tabigoon Jr

The Dole Philippines DiversifiedThe smoking rack and chamber bangus. for Processing Plant in Polomolok, SouthWood shavings are used for Bangus fuel. are Cotabato processes several kinds of spe­first cooked in brine and dried before cies for export, including squid, octopus,smoking tuna andbangus. They provide assistance to small business in obtaining ISO certifi­ cates to certify that their products arc proc­ essed in accordance with global standards. It also ensures that in-house rules, stand­ ards, and procedures are strictly followed by the companies that process their prod­ ucts with them. Backyard deboning and smoking was documented in Davao City. In one home, smoking was done by first deboning, then boiling the bangus in brine water where taste depends on the cook’s preference, sun or oven dried, place bilaoin a , and put over a smoking chamber. The smoking cham­ ber is an open top, empty drum designed to burn woodshavings. On top of which is a rack which holds the bilao. The chamber is first allowed to get hot, then filled with packed woodshavings to create smoke. When smoke becomes heavy, the bangusADDENDUM . The authors wish to acknowledge on thebilao is covered by a straw sack to the kind support of Bureau of Fisheries and Aquatic keep the smoke on the fish. It is interest­ Resources Regional Office headed by Acting Di­ rector Gil Adora and staff members Toto Sanz, Baby ing to note that in some supermarkets inMalim, Beulah Bautista, and Connie Mendoza, and Davao City, several trade names of vari­Estong. Director Adora supported the documenta­ ous processed bangus products cantion be process with a vehicle and a guide through the found in their freezer sections. whole procedure.