DOCSLIB.ORG

View Full Article

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
View Full Article BRANCH-WISE ECONOMY UDC 338.1(470.1/.2) LBC 65.352.52(21) © Vasilyev A.M. Deep processing – the main direction in enhancing the efficiency of fish utilization The article proves that the modern level of processing of catches does not correspond to the objectives of marine fishing development contained in the Concept for the development of fishery in the Russian Federation for the period until 2020 and the Russian Federation State Programme “Development of fishery complex”. The article proves that to achieve the targets set out in the documents, the following measures should be carried out: the development of coastal fishing, the introduction of innovation technologies and equipment at coastal enterprises, the creation of integrated enterprises for production and processing of aquatic organisms, the enhancement of export efficiency, the promotion of unloading fish products onto Russia’s shores. Marine fishing, Northern basin, the level of processing of catches, high-tech products. Anatoliy M. VASILYEV Doctor of Economics, Head of the Department at G.P. Luzin Institute of Economic Problems of Kola scientific centre of RAS [email protected] The Concept for the development of fishery should be exported and supplied to the in the Russian Federation for the period untill domestic market; and it is also necessary to 2020 (hereinafter – the Concept) [1] and the process fish wastes. However, at present, the Russian Federation State Programme “Deve- situation is totally different. Ground fish species lopment of fishery complex” (hereinafter – (cod, haddock, pollack, perch, halibut and the State Programme) [2], in particular, other), which should be processed into a variety state the following: “The strategic goal is to of products, are often subject only to minimal processing (heading and gutting). In this achieve by 2020 the level of economic and form they are delivered both to the domestic social development of the fishing industry, market and abroad for further processing and corresponding to the status of Russia as the production of various kinds of fish products. leading world power of the 21st century, Fillet is produced in limited amounts. Pelagic occupying the leading positions in the global fish (herring, mackerel, capelin, etc.) is salted, economic competition. The achievement of smoked, and sold whole and frozen. this goal requires the transition of the fishery Due to a poor development of high-tech complex from the development based on raw processing in Russia’s fishery, including that materials export to innovation development”. in the Northern basin, the value added is low The essence of the problem lies in the fact and the contribution of the fishing industry in that it is deeply processed fish products that gross regional product is insignificant. Economic and social changes: facts, trends, forecast 5 (29) 2013 79 Deep processing – the main direction in enhancing the efficiency of fish utilization In marine fishery, the catches of fish and This means that the caught raw fish, after other marine products can be processed at sea being processed, reduced in volume by 31% on board the fishing vessels and factory ships, and 29.4%. The population received ready- or they can be delivered to ports for production prepared fish production and semi-finished of various products at coastal enterprises. products in significant quantities. The In the pre-reform period the catches of fish coefficients of the output of finished food in the Northern fishery basin were processed at products from the raw materials, aimed for food sea to the greatest possible extent. For these purpose, were 0.796 and 0.814. The production purpose the trawlers, which had no freezing of canned fish and preserves in 1980 amounted units, produced semi-finished products to 189787 standard cans, in 1981 – 174141 (headed and gutted fish), part of which was standard cans; the production of fish meal was, salted on board the ship, and the other part respectively, 96.7 and 86.6 thousand tons [3]. was delivered by contactless method to factory To date, the composition of the fishing fleet ships. Besides, they produced klipfish (salted and the range of products have changed cod with bones removed), chilled fish, fish dramatically. First, the total number of packed in ice, canned food and edible fat trawlers, compared with the 1980 level, manufactured from cod liver, fish flour from decreased from 403 to 275 units (by 68.2%). substandard fish and wastes. Second, the number of vessels not equipped Trawlers-factories and fish processing with freezer units, that had previously worked vessels produced fillet, splitted fish, frozen in one technological chain with coast-based headed and gutted fish, various canned fish and enterprises decreased from 99 to 42 units (by preserves, fish flour. These fish products went 57.6%), out of which 31 units (73.8%) are for sale, as well as for further processing at small vessels for coastal fishing; consequently, coastal enterprises. At that, it should be taken the supply of population and coastal plants into account that the products manufactured at with chilled fish reduced dramatically. Thirdly, sea or at shore-based fish factories from chilled the number of vessels, capable of processing raw fish are considered to be of higher quality wastes and substandard raw materials into and, as a rule, they are in great demand and fish meal and fat, decreased to 69 units (down have higher prices. to 25% of the total composition), the rest of Shore-based enterprises produced mostly the vessels thrown waste and fish unsuitable the types of products impossible or difficult to for food production overboard. Fourth, the produce at sea: smoked, dried, structured number of trawlers equipped with filleting (high-tech) products, various culinary machines decreased from 186 units (46.2% products, canned fish and preserves, edible, of the total number) to 70 units (25% of the veterinary and technical fish oils, fish meal total number) [4]. from wastes, etc. Thus, the changes in the structure of the With the implementation of the above fishing fleet do not contribute to the achievement scheme, quite a high and efficient level of of the goals set out in the Concept and the State fish processing was achieved. For example, Programme. Besides, throwing overboard in 1980 and 1981, when some of the highest substandard and non-target fish, as well as production volumes were achieved, the the waste from cutting catches contradicts the coefficients of the “depth” of fish processing objectives of responsible fishing and reduces (the ratio of the objects of production to the economic efficiency. After all, what is being volume of production) were 0.69 and 0.71, thrown overboard includes small fish, the respectively. bycatch of non-target valuable fish species 80 5 (29) 2013 Economic and social changes: facts, trends, forecast BRANCH-WISE ECONOMY A.M. Vasilyev and up to 67% of the amount of target fish high-tech (deep) processing in 1980 than in catch, which could be used for producing 2011: canned food and preserves – 16.7-fold, hundreds of tons of food products and fish culinary products – 39.1-fold, smoked fish flour necessary for agriculture, and which is and balyk – 48.8-fold, dried fish – 7.6-fold, the main component in the production of feed feed flour – 14.6-fold and fish fats – 24.4-fold. for cultivating predatory fishes in aquaculture. Similar situation is observed in comparison Such a situation results from the fact that with 1981 [5]. the Northern basin uses mainly the Western- Economic conditions also do not always made vessels that are not equipped with fish contribute to the increase in the production of meal plants. The productive capacity of such “deeply” processed fish, the main type of which trawlers with regard to catches is a lot higher in the Northern basin of Russia is currently than that of conventional ones, and they fillet. Table 1, according to the Russian and have smaller crews. However, countries with Norwegian statements, using the example of developed fishing limit their usage in the North exported cod fish products shows the revenues Atlantic, due to the development of coastal per 1 ton of raw fish when producing headed cod fishery using small vessels and seiner-trawlers and fillet. Thus, in 2009 the economic entities that deliver catches to coastal enterprises for of the Murmansk Oblast sold 68.250 thousand processing. They become the predominant tons of cod products abroad, including 58.15 type of vessel only in Russia, due to the great thousand tons of headed and gutted production remoteness of the main fishing grounds, poor (85.2% of the total cod exports) and 7.9 development of coastal fishing and absence of thousand tons of fillet (11.6%). Other types of restrictions on trawl fishing. Currently, such products amounted to only 2.2 thousand tons vessels harvest approximately 1/3 of the total (3.2%). catch, and more than half of the total amount Approximately the same range of fish of ground fish species. In the medium term the products export is observed in the other years Western-made trawlers will harvest about 90% of the decade under consideration. of the total quota of ground fish species, allotted The data in table 1 shows that in 2009, to Russia’s Northern basin. judging by the expenditure of raw fish, it was Changes in the structure of the fishing fleet by 18% more profitable to export filleted cod and fish-dressing equipment (on board ships than headed cod. In 2011, this argument was and at coastal plants) became one of the main lost, and, given that the labour intensity of factors in changing the assortment of fish fillet production compared with headed cod products produced on board ships and at production [4] is approximately 1.6–2 times coastal enterprises.
Load more

Recommended publications
  • Mycological Evaluation of Smoked-Dried Fish Sold at Maiduguri Metropolis, Nigeria: Preliminary Findings and Potential Health Implications
    Original Article / Orijinal Makale doi: 10.5505/eurjhs.2016.69885 Eur J Health Sci 2016;2(1):5-10 Mycological Evaluation of Smoked-Dried Fish Sold at Maiduguri Metropolis, Nigeria: Preliminary Findings and Potential Health Implications Nijerya’da Maiduguri Metropolis’te satılan tütsülenmiş balıkların mikolojik değerlendirilmesi: Ön bulgular ve sağlığa potansiyel etkileri 1 2 3 Fatima Muhammad Sani , Idris Abdullahi Nasir , Gloria Torhile 1Department of Medical Laboratory Science, College of Medical Sciences University of Maiduguri, Borno State, Nigeria 2Department of Medical Microbiology, University of Abuja Teaching Hospital, Gwagwalada, FCT Abuja, Nigeria 3Department of Medical Microbiology, Federal Teaching Hospital Gombe, Gombe, Nigeria ABSTRACT Background: Smoked-dried fish are largely consumed as source of nutrient by man. It has been established that fish food can act as vehicle for transmission of some mycological pathogens especially in immunocompromised individuals. Methods: Between 7th October 2011 and 5th January 2012, a total of 100 different species of smoke-dried fish comprising 20 each of Cat fish (Arius hendeloti), Tilapia (Oreochromis niloticus), Stock fish (Gadus morhua), Mud fish (Neoxhanna galaxiidae) and Bonga fish (Enthalmosa fimbriota) were processed and investigated for possible fungal contamination based on culture isolation using Sabouraud dextrose agar (SDA) and microscopy. Results: Organisms isolated and identified in pure culture were Mucor spp. (36%), Aspergillus niger (35%), Aspergillus fumigatus (6%), Candida tropicalis (3%), Candida stellatoidea (2%), Microsporum audunii (2%), Penicillium spp. (2%), and Trichophyton rubrum (1%) while Mucor spp. and Aspergillus niger (4%); Mucor spp. and Candida tropicalis (3%); Aspergillus fumigatus and Mucor spp. (1%); Aspergillus niger, Candida spp. and Mucor spp. (1%) were isolated in mixed culture.
    [Show full text]
  • Structures Assisting the Migrations of Non-Salmonid Fish: USSR
    FAO Structures assisting FISHERIES TECHNICAL the migrations of PAPER non-salmonid fish: USSR 308 D.S. Pavlov Severtsov's Institute of the Evolutionary Morphology and Ecology of Animals Leninskii Prospekt 33 117071 Moscow B-71, USSR FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 1989 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. M-42 ISBN 92-5-102857-5 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechani- cal, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Via delle Terme di Caracalla, 00100 Rome, Italy. 0 FAO 1989 PREPARATION OF THIS DOC UMENT The Working Party of Experts on Inland Fisheries of the Indo-Pacific Commission, at a meeting in New Delhi, India, in January 1984, recommended that information be collected on the use of fish-passes. s a result of this recommenda- tion, FAO commissioned a consultant to review stn ctures assisting migration of non-salmonid stocks in the USSR. The original manuscript has been subject to substantial editing by Drs R.
    [Show full text]
  • A Report on the Sodium Levels of Salted Dry Fish in Chennai And
    The Pharma Innovation Journal 2018; 7(11): 01-04 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 A report on the sodium levels of salted dry fish in TPI 2018; 7(11): 01-04 © 2018 TPI Chennai and recommendations to comply regulation www.thepharmajournal.com Received: 01-09-2018 Accepted: 02-10-2018 A Devi Dharshini, M Latha Mala Priyadharshini, D Baskaran and A Devi Dharshini G Dhinakar Raj College of Food and Dairy Technology, TANUVAS, Abstract Koduveli, Chennai, Tamil Nadu, Regulating the intake of sodium is in need of the hour pertaining to the established health effects of high India sodium consumption. Labeled food products from organized food sectors provide information on sodium M Latha Mala Priyadharshini levels, while in unorganized sector the sodium content of some of the heavily salted food products such Assistant Professor, Vaccine as dry fish goes unnoticed. This report is presented based on the studies from 12 commercial dry fish Research Centre – Bacterial samples collected form Chennai, one of the major sea food export coastal region of India. The samples Vaccine, Centre for Animal were tested for NaCl, sodium and moisture content. The NaCl content was found to be well above 15% in Health Studies, Madhavaram 7 samples, between 10-15% in 2 samples and below 10% in 3 samples. Consequently 9 samples had Milk Colony, Madhavaram, sodium content above 2000 mG/100G and it was evident that NaCl content of more than half the samples Chennai, Tamil Nadu, India was not in compliance with the FSSAI regulations of 10-15% NaCl content by weight of salted dry fish.
    [Show full text]
  • Consolidated Version of the Sanpin 2.3.2.1078-01 on Food, Raw Material, and Foodstuff
    Registered with the Ministry of Justice of the RF, March 22, 2002 No. 3326 MINISTRY OF HEALTH OF THE RUSSIAN FEDERATION CHIEF STATE SANITARY INSPECTOR OF THE RUSSIAN FEDERATION RESOLUTION No. 36 November 14, 2001 ON ENACTMENT OF SANITARY RULES (as amended by Amendments No.1, approved by Resolution No. 27 of Chief State Sanitary Inspector of the RF dated 20.08.2002, Amendments and Additions No. 2, approved by Resolution No. 41 of Chief State Sanitary Inspector of the RF dated15.04.2003, No. 5, approved by Resolution No. 42 of Chief State Sanitary Inspector of the RF dated 25.06.2007, No. 6, approved by Resolution No. 13 of Chief State Sanitary Inspector of the RF dated 18.02.2008, No. 7, approved by Resolution No. 17 of Chief State Sanitary Inspector of the RF dated 05.03.2008, No. 8, approved by Resolution No. 26 of Chief State Sanitary Inspector of the RF dated 21.04.2008, No. 9, approved by Resolution No. 30 of Chief State Sanitary Inspector of the RF dated 23.05.2008, No. 10, approved by Resolution No. 43 of Chief State Sanitary Inspector of the RF dated 16.07.2008, Amendments No.11, approved by Resolution No. 56 of Chief State Sanitary Inspector of the RF dated 01.10.2008, No. 12, approved by Resolution No. 58 of Chief State Sanitary Inspector of the RF dated 10.10.2008, Amendment No. 13, approved by Resolution No. 69 of Chief State Sanitary Inspector of the RF dated 11.12.2008, Amendments No.14, approved by Resolution No.
    [Show full text]
  • View Travel Planning Guide
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: There was something intangibly magical about Lapland. Maybe it was the midnight sun, the endless rugged tundra, or the welcoming nature of the Sami people. All I know is that there was a true sense of Arctic magic everywhere I went, especially when I met an indigenous Sami family on their reindeer farm. As we explored the farm, they introduced me to their way of life and traditions dating back thousands of years. I was saddened to hear that their ancient culture is under threat from two forces: the construction of an Arctic Railway through Sami territory and Sami youth deviating from their traditional lifestyle. You’ll hear about these challenges as well when you meet with a Sami family on their reindeer farm. In the regions I travel to around the world, the stories of the people who live and work there are the most distinct and poignant experiences. You’ll meet with a local educator in Oslo to hear about July 22, 2011—the harrowing terrorist attack on this city—and their personal account of this day.
    [Show full text]
  • A Survey in Bacteriological Quality of Traditional Dried Seafood Products Distributed in Chon Buri, Thailand
    P-ISSN 2586-9000 E-ISSN 2586-9027 Homepage : https://tci-thaijo.org/index.php/SciTechAsia Science & Technology Asia Vol. 24 No. 4 October - December 2019 Page: [102-114] Original research article A Survey in Bacteriological Quality of Traditional Dried Seafood Products Distributed in Chon Buri, Thailand Subuntith Nimrat1,2,*, Namphueng Butkhot2, Sireeporn Samutsan2, Kittikoon Chotmongcol2, Traimat Boonthai3 and Veerapong Vuthiphandchai4 1Department of Microbiology, Faculty of Science, Burapha University, Chon Buri 20131, Thailand 2Environmental Science Program, Faculty of Science, Burapha University, Chon Buri 20131, Thailand 3Biological Science Program, Faculty of Science, Burapha University, Chon Buri 20131, Thailand 4Department of Aquatic Science, Faculty of Science, Burapha University, Chon Buri 20131, Thailand Received 11 April 2019; Received in revised form 15 July 2019 Accepted 24 July 2019; Available online 31 October 2019 ABSTRACT This study aimed to assess physicochemical and bacteriological qualities of dried seafood products distributed in Chon Buri province, Thailand. Forty-four dried seafood samples were collected from local markets and examined for pH, water activity (aw), salt content, numbers of viable bacteria and halophilic and halotolerant bacteria, numbers of Escherichia coli and Staphylococcus aureus and the presence of Salmonella, Vibrio parahaemolyticus and Vibrio cholerae using a standard protocol. Values of pH, aw and salt content in dried seafood products were 5.16 ± 0.04 – 8.63 ± 0.03, 0.221 ± 0.01 – 0.822 ± 0.02 and 0.28 ± 0.03 – 18.92 ± 0.10%, respectively. Numbers of viable bacteria, and halophilic and halotolerant bacteria were 102 – 109 and 102 – 109 CFU g-1, respectively. Main compositions of total viable bacteria, and halophilic and halotolerant bacteria in dried seafood products were Staphylococcus, Bacillus and Pantoae.
    [Show full text]
  • Bruschetta with Cod Liver, Cucumber and Dried Onions Cone With
    Snacks and salads Bruschetta with cod liver, cucumber and dried onions Cone with beetroot hummus Bread roll with seeds and pepper jam Guinea fowl liver paste on cranberry bread Dried pumpkin with goat cheese Mussels with tomato gazpacho Shrimp and sea bass crudo Tuna with chuka seaweed and spicy carrots Salmon and avocado tartare Sugudai from muksun «Olivier» salad with chicken Mangal salad Salad with baked pumpkin, beef jerky, seeds and salad mix Baked pepper carpaccio with pesto and hazelnuts Mini vegetables on ice, a mix of salad leaves with dressings Oily fish Roast beef with pickled vegetables Pork balyk Assorted farm cheese with honey, jam and cheese crackers Pickles Salted tomatoes, cucumbers, peppers, pickled forest mushrooms Pirozki with potatoes, mushrooms, meat Soup Pumpkin puree soup with pumpkin seed oil and seeds Bouillabaisse soup with croutons with garlic and herbs Main course Chicken fillet with mozzarella, tomato and basil Piggy kebabs in apple sauce Teriyaki Veal Vol au vent with sea stew and shrimp sauce Sea bass in lemongrass sauce Lamb mini steaks with curry sauce and fresh coriander Stations Cold station Spanish Jamon with melon, pineapples, giant olives and olives, dried tomatoes and artichokes Hot station Smoked Salmon with Cheese Sauce Beef Pastrami with Truffle Sauce Baked Cauliflower, Broccoli, Celery, Beetroot Pancakes Lightly salted salmon Chum salmon and pike roe Jam Sour cream Condensed milk Garnish Roasted potato wedges Fried champignons with garlic and herbs Grilled vegetables with pesto
    [Show full text]
  • The Effects of Different Raw Materials and Gel Forming Conditions on The
    unuftp.is Final project 2015 THE EFFECTS OF DIFFERENT RAW MATERIALS AND GEL FORMING CONDITIONS ON THE QUALITY OF FISH CAKES FROM MINCED REDFISH Tran Thi Huyen Faculty of Food Technology, Nha Trang University 02 Nguyen Dinh Chieu, Nha Trang, Vietnam [email protected] Supervisors: Sigurjon Arason University of Iceland and Matis, Iceland [email protected] Paulina Elzbieta Wasik Matis, Iceland [email protected] ABSTRACT Nowadays, fish cakes are not only popular products in Asian markets but also consumed widely in many countries in the world. Shortage of fresh fish for producing fish cakes has been a great concern of producers. This study aimed to evaluate quality of fish cakes prepared from fresh redfish mince (January 2016), 1-month old frozen redfish mince (December 2015) and 6- month-old frozen redfish mince (July 2015) and in forming conditions of chilled temperature (0 – 4 °C) and room temperature (18 - 20°C) during 4 weeks under chilled storage. The sampling points were 0, 2 and 4 weeks. Results indicated that there were no significant differences in sensory scores, pH, breaking force, hardness of fish cakes made from fresh redfish mince compared to those made from frozen redfish mince. Shear force of fish cake made from fresh mince was higher than that from frozen mince. The different forming conditions did not cause changes in colour, pH, and lipid compounds of fish cakes (with an exception for TBARS value). Forming at 18 – 20 °C brought higher breaking force and shear force of fish cakes than those formed at 0 – 4 °C. Breaking force and hardness increased after second week of storage.
    [Show full text]
  • Panorama CPC July 2018 Panorama CPC July 2018 1 the WAY IT WAS the WAY IT WAS
    № 2 (21) July 2018 Inspiring Beauty p. 30 Contents: Socially responsible: Nikolay Gorban presented a report at the UN office in Geneva • p. 5 / Anniversary Year for Tengizchevroil • p. 10 / Nurtas Shmanov: “I Grew Up on the Route” • p. 14 / Safety: Innovative Experience of the Consortium • p. 20 / Professionals: Time for Tengiz • p. 28 / Thanks to CPC: For the Most Treasured • p. 31 / Ecology: Loving Means Protecting • p. 34 / In the retrospect of the history: A Mystery of the Princess of Ipatovo • p. 44 THE WAY IT WAS CONTENTS THE WAY IT WAS The Heart of the Oil Pipeline System 1 The Heart of BUSINESS AND SOCIETY Socially Responsible 5 the Oil Pipeline System On the Sidelines of SPIEF-2018 6 170 KM SOUTHEAST OF ELISTA LIES A PUMP STATION, COMMISSIONING OF WHICH WAS THE FINAL In the Interests of the University, MILESTONE OF THE EXPANSION PROJECT IMPLEMENTATION. to the Benefit of the Industry 8 Box of Courage 9 CPC SHAREHOLDERS Anniversary Year for Tengizchevroil 10 Nurtas Shmanov: INDUSTRY GREATS “I Grew Up on the Route” 14 PREVIEW CPC – KIOGE 2018 Golden Partner 19 SAFETY Innovative Experience of the Consortium 20 CPC Philosophy: Risk-Free Way 23 Forewarned Means Protected! 26 Drilled in the Field 27 IN THE STEPPES buildings, laid 220 km of power and NIKOLAY PROFESSIONALS Time for Tengiz 28 OF KALMYKIA control cables, and installed about GORBAN, 3.7 thousand pieces of equipment CPC General OUR FUTURE Inspiring Beauty 30 On April 18, 2018, in the PS-2 con- at the new PS. Director: trol room, CPC General Director Nikolay Gorban gave a command The total cost of the station con- “Today we have THANKS TO CPC For the Most Treasured 31 to start commercial operation of struction was slightly over 7 billion a truly historic the pump station in the presence rubles.
    [Show full text]
  • Environment and Political Economy on the North Aral Sea, Kazakhstan
    Sea changes: environment and political economy on the North Aral Sea, Kazakhstan William Wheeler Department of Anthropology Goldsmiths College, University of London Submitted in fulfilment of the requirement of the degree of Doctor of Philosophy 2016 I, William Wheeler, confirm that the work presented in this thesis is my own. All photographs and maps are, unless otherwise indicated, my own. Where information has been derived from other sources, I confirm that this has been indicated in the thesis. 2 Abstract The Aral Sea regression is globally famous as a devastating ecological disaster, though recently a dam has led to the partial restoration of the North Aral. These ecological changes have overlapped with the collapse of the USSR and resultant political-economic transformations. From ethnographic fieldwork in Aral’sk and fishing villages, and archival research, I argue that the sea’s regression and partial return cannot be analytically separated from political-economic processes of socialism and postsocialism. This study of the entanglements of environmental and political-economic change has, I suggest, implications for anthropological engagements with climate change. Chapter 1 offers narratives of Soviet irrigation policies (which caused the regression) and of the construction of a socialist fishery, arguing that similar political-economic processes drove both. Chapter 2 explores official responses to the regression, especially importing ocean fish for processing in Aral’sk, and sending fishermen to fish elsewhere in Kazakhstan. Chapters 3 and 4 explore how these practices, and their cessation after the collapse of the USSR, shape local understandings of the regression. I thus decentre the environmental disaster narrative.
    [Show full text]
  • Technical Regulations of the Customs Union TR CU 021/2011 on Food Safety
    Technical Regulations of the Customs Union TR CU 021/2011 On Food Safety These technical regulations approved by the decision of the Commission of the Customs Union on December 9, 2011 N 880 . In the decision of the Commission of the Customs Union on December 9, 2011 N 880 amended:ECE decision of the Board on June 11, 2013 N 129 (as amended by the decision of the Board of ECE on June 25, 2013 N 147 ); the decision of the Board of ECE on June 10, 2014 N 91 . - Note manufacturer's database. Lists of documents on standardization, ensuring compliance with the requirements of this Technical Regulation 1 Chapter 1. General Provisions Article 1. Scope 1. Technical Regulations of the Customs Union "On food safety" (hereinafter - the present technical regulations) provides: 1) The objects of technical regulation; 2) Security requirements (including sanitary-epidemiological, sanitary and veterinary) to objects of technical regulation; 3) The rules for identifying objects of technical regulation; 4) Forms and assessment procedures (confirmation) objects of technical regulation requirements hereof. 2. In the application of these technical regulations must take into account the requirements for food products in terms of their labeling, packing materials, products and equipment for the production of food, food contact established by the relevant technical regulations of the Customs Union. 3. In the application of these technical regulations must take into account the requirements of technical regulations of the Customs Union, establish mandatory requirements for certain types of food and related requirements to them production processes (manufacturing), storage, transportation (transportation), marketing and utilization (hereinafter - technical regulations Customs Union for certain types of food products), complementary and (or) clarifying the requirements of these Technical Regulations.
    [Show full text]
  • Preservation of Marine Products by Salting and Drying
    PRESERVATION OF MARINE PRODUCTS BY SALTING AND DRYING by NORYATI ISMAIL (M.Sc., University of Nottingham) A thesis submitted in fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY UNIVERSITY OF NEW SOUTH WALES March 1990 UNIVERSITY OF N.S.W. 2 1 MAk 1991 LIBRARY ABSTRACT Dried, salted morwong, shark and sardine salted in saturated brine at 30°C and dried at different temperatures under ambient RH were prepared. Dried squid was prepared without salting. Salt uptake was very rapid and highest in shark followed by morwong and sardine. Moisture loss was highest in sardine followed by shark and morwong. Squid attained the highest drying rates amongst all the species and at 50°C its rate was the highest followed by shark, morwong and sardine. A drying temperature of 50°C gave a compromise between product quality and drying rates. Lightly salted products were significantly (p < 0.01) prefe^ed in all species. Products dried at lower temperatures were significantly more acceptable (p < 0.01) for shark and sardine but not for morwong and squid. Products salted for 8h (morwong and sardine) 4h (shark) and non-salted (squid) and dried at 50°C were used for storage studies. Storage at 5°C was superior to that at 25°C or 37°C in terms of product appearance, browning, rancidity, moisture loss, product texture and rehydration behaviour. The effects of salting, drying and storage on the protein properties were demonstrated by decreased protein solubility in KCl and SDS + B mercoptoethanol, disappearance and lost intensity of some bands in the IEF pattern of water soluble proteins in all the species.
    [Show full text]