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Traditional Practices of Fermenting Small Rock Oysters (Sacosstrea Sp.) "Sisi"

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Traditional Practices of Fermenting Small Rock Oysters (Sacosstrea Sp.) Traditional practices of fermenting small rock oysters (Sacosstrea sp.) "Sisi" Item Type article Authors Patosa, Florabelle; Doncillo, Leonora; Diocton, Renato; Gomba, Felisa; Orale, Ronald Download date 01/10/2021 19:12:57 Link to Item http://hdl.handle.net/1834/35860 cdRJ VOLUME 2 | 2014 Traditional Practices of Fermenting Small Rock Oysters (Sacosstrea sp.) “Sisi” Florabelle B. Patosa,Leonora Doncillo, Renato Diocton Felisa E. Gomba, Ronald L. Orale College of Arts and Sciences, Samar State University Arteche Boulevard, Catbalogan City, Philippines [email protected] Abstract The fermented product from Small rock oyster (Sacosstrea sp.) locally known, “Sisi” is an essential source of livelihood in Zumarraga, Samar. Key informant interviews, ocular observation and focus group discussion (FGD) were conducted to find out the traditional practices used in producing “Sisi”. Salient findings showed that non-standardized processing of Sisi was practiced, thus limiting the revenues derived from this marginalized industry. Furthermore, “Sisi” has high ash content with high microbial count which indicates that there are some colonies that grow in the mixture. Hence, there is a need to standardize the methods applied in producing fermented small rock oyster “Sisi”. Keywords: Fermented small rock oyster, traditional practices, standardization I. INTRODUCTION Samar is one of the poorest provinces of quality and safety of raw materials in the Philippines having poverty for the initial level of contamination, incidence of 59.4%, 43.7% and 36% for environmental hygiene and sanitation, Eastern, Northern and (Western) Samar and processing conditions. Poorly respectively (NSCB, 2009). This is true fermented products easily get spoiled despite the rich resources available for and may get contaminated by pathogenic disposal such as its marine resources. The bacteria(Bekers et al., 199; Beumer, province has a relatively long coastline 2001; Fellows, 2000; Mirbach and El Al, extending over 300 km. Its waters provide 2005; Motarjemi et al., 2001). fishing grounds totaled to an area of 298 square kilometers with Maqueda Bay Small rock oyster (Sacosstrea sp.) and Samar Sea constituting about 31% is one of the marine resources that and 66% of that area (Samar PLGU, grows abundantly in Samar and its 2004). Most of the marine resources are fermented product, locally known “Sisi”, sold raw, dried or fermented. One of the is an essential source of livelihood in most popular product in Samar is the Zumarraga, Samar.“Sisi” performed well fermented rock oyster or locally known in the market as they are available all as sisi. The fermentation process used by year round in terminals of Catbalogan, many producers are unknown and varies Samar and even in some outlets such from one community to others. as Supermarket (SM) in Cebu City and Fermentation process is complex and Metro Manila as delicacies or in local term sensitive and requires careful control “pasalubong”. In product exhibits, bottled 52 An official peer-reviewed journal published by SAMAR STATE UNIVERSITY THE Countryside Development RESEARCH JOURNAL “Sisi” are among the most sold items (DTI Samar, 2006). The demand was high as it is taken as an appetizer during regular meals according to Dioction et al. (2004). Moreover, Bottled oysters can also be used in cooked dishes such as soups, terrines and braised dishes (Grimes, 2003). But recently, there was a reduction of its market demand because of the strict implementation of air transportation laws. Reasons for this market reduction demand must be taken into consideration such as fermentation practices in order to Figure 1: Zumarraga, Samar, the study site help improve this very promising product which can only be harvested abundantly were people from the Zumarraga LGU in Samar; hence this study. represented by the Municipal Agriculturist and the Municipal Social Welfare Officer, Standard fermentation as a diversification barangay/village leaders, two well-known enterprise offers many opportunities as a Sisi processors in the locality, the research result of their global popularity (Marshall team, representative from TESDA, DOST, and Mejia, 2011). Fermented products and DTI. are part of many social, cultural and consumption patterns. The reduced The data was collected through an perishability of many fermented products interview schedule and was then also offers increased advantages to both translated to Waray-Waray, the dialect sellers and consumers. spoken by the respondents, in order to ensure their understanding. It consisted of This study aimed to investigate traditional three parts: 1) profile of the respondents; practices in fermented small rock oysters 2) methods of processing the fermented (Sacosstrea sp.) “Sisi” production in small rock oyster “Sisi”; 3) marketing Zumarraga, Samarand determine the channels of fermented Sisi; and 4) price chemical content as well as the marketing of fermented Sisi. channels of fermented sisi. The study hopes to present some of the reasons Actual observation was also made to why this famous product fails to penetrate observe the actual processing. Samples bigger market. of fermented “Sisi” were taken into laboratory testing and chemical analysis II. METHODOLOGY following standard procedures was done. This study employed both qualitative and A. Pilot Site quantitative research designs to determine the traditional methods of processing the This study was conducted in the pilot fermented small rock oyster (Sisi). There site, Zumarraga, Samar because it is the were 28 respondents who were active biggest supplier of Sisi in Samar. It involved processors of bottled small rock oyster. eight barangays namely: Poblacion 1 & 2, The respondents of this research Monbon, Butaera, San Isidro, Tinaogan, were identified through a focus group Canwarak, and Buntay. The barangays discussion. Key informants in the project were chosen because most of the active An official peer-reviewed journal published by SAMAR STATE UNIVERSITY 53 cdRJ VOLUME 2 | 2014 Sisi processors come from these areas. Sisi. These barangays were selected during The interview schedule included items the consultative meeting at Samar State and concepts from books, published University together with the directors and unpublished research papers. The of provincial offices of TESDA, DOST, interview schedule also considered and DTI. Officials from Zumarraga LGU suggestions and recommendations from including some Sisi gatherers were also the experts of the University. It was also present during the meeting. pre-tested among seven Sisi processors who have the same characteristics B. Participants/Respondents with the actual participants. Finally, the validated instrument was employed to The respondents of this research included target group, 28 active small rock oyster the active bottled Sisi processors of processors. Zumarraga, Samar, who do the gathering, fermentation and packaging of the Actual observation was also made to product. A total of 28 respondents were observe the actual processing. Samples identified and included in this study. of fermented “sisi” were taken into laboratory testing and chemical analysis C. Research Design and Sampling following standard procedures was done. Procedure A sample of fermented “sisi” was submitted by a local NGO to UP Los Baños for This study employed qualitative and laboratory analysis. quantitative research designs to determine the traditional methods of processing the E. Data Gathering Procedure fermented small rock oyster (Sisi). There were 28 respondents who were active Permission from the local officials of processors of bottled small rock oyster. Zumarraga, Samar was first asked and consent from the respondents was taken The respondents of this research before the study was conducted. were identified through a focus group discussion. Key informants in the project To determine the traditional methods were people from the Zumarraga LGU of processing the fermented small rock represented by the Municipal Agriculturist oyster (Sisi), the researchers personally and the Municipal Social Welfare Officer, administered the interview among the barangay/village leaders, two well-known respondents. Sisi processors in the locality, the research team, representative from TESDA, DOST, A focus group discussion was conducted and DTI. by the researchers. Key informants in the project were people from the D. Data Gathering Instruments Zumarraga LGU represented by the Municipal Agriculturist and the Municipal The data was collected through an Social Welfare Officer, barangay/village interview schedule and was translated leaders, two well-known Sisi processors to Waray-Waray, the dialect spoken by in the locality, the research team, the respondents, in order to ensure their representative from TESDA, DOST, and understanding. It consisted of three parts: DTI) and a recorder who documented the 1) profile of the respondents; 2) methods discussions. of processing the fermented small rock oyster “Sisi”; 3) marketing channels of F. Data Analysis fermented Sisi; and 4) price of fermented 54 An official peer-reviewed journal published by SAMAR STATE UNIVERSITY THE Countryside Development RESEARCH JOURNAL Results of the study were tallied and Table 1 computed through the use of SPSS Respondents’ Age, Sex and Producer Type (Version 17)l. Analysis of data was done Type of Age Male Female Total (%) using descriptive statistics (frequencies, Producer percentage, mean, and standard Gatherers 49-62 2 5 7 25% deviation). FGD result was presented
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