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Guide to Improved Dried Shrimp Production

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Guide to Improved Dried Shrimp Production GUIDE TO IMPROVED DRIED SHRIMP PRODUCTION Cover photograph: Dried and peeled shrimp © ILO/Ansen Ward GUIDE TO IMPROVED DRIED SHRIMP PRODUCTION Ansen Ward Post-harvest Fisheries Specialist Products Trade and Marketing Branch Fisheries and Aquaculture Department Food and Agriculture Organization of the United Nations Rome, Italy Daw Win Kyi Director Food Science and Technology Association International Labour Organization Yangon, Myanmar Khin Maung Aye Fisheries Consultant International Labour Organization Yangon, Myanmar Jonathan Bird Technical Officer Value Chain Development International Labour Organization Yangon, Myanmar Published by the Food and Agriculture Organization of the United Nations and International Labour Organization Rome, 2020 Required citation: FAO and ILO. 2020. Guide to improved dried shrimp production. Rome. https://doi.org/10.4060/ca8928en The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or International Labour Organization (ILO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or ILO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO or ILO. ISBN 978-92-5-132566-7 [FAO] © FAO, 2020 Some rights reserved. This work is made available under the Creative Commons Attribution-NonCommercial- ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc- sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited. In any use of this work, there should be no suggestion that FAO endorses any specific organization, products or services. The use of the FAO logo is not permitted. If the work is adapted, then it must be licensed under the same or equivalent Creative Commons licence. If a translation of this work is created, it must include the following disclaimer along with the required citation: “This translation was not created by the Food and Agriculture Organization of the United Nations (FAO). FAO is not responsible for the content or accuracy of this translation. The original [Language] edition shall be the authoritative edition.” Disputes arising under the licence that cannot be settled amicably will be resolved by mediation and arbitration as described in Article 8 of the licence except as otherwise provided herein. The applicable mediation rules will be the mediation rules of the World Intellectual Property Organization http://www.wipo.int/amc/en/mediation/rules and any arbitration will be conducted in accordance with the Arbitration Rules of the United Nations Commission on International Trade Law (UNCITRAL). Third-party materials. Users wishing to reuse material from this work that is attributed to a third party, such as tables, figures or images, are responsible for determining whether permission is needed for that reuse and for obtaining permission from the copyright holder. The risk of claims resulting from infringement of any third-party- owned component in the work rests solely with the user. Sales, rights and licensing. FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through [email protected]. Requests for commercial use should be submitted via: www.fao.org/contact-us/licence-request. Queries regarding rights and licensing should be submitted to: [email protected]. iii ABOUT THIS GUIDE Dried shrimp is an important product. It is produced and consumed in many east Asian countries. Dried shrimp quality is affected by processing method, handling and hygiene practices at all stages of production, starting from fishing. Poor quality dried shrimp results in a low price and reduced income for producers. Poor practices can also mean the final product is harmful to consumers. This guide is for dried-shrimp producers, buyers and those involved in extension services. The aim is to describe good processing, handling and hygiene practices that will help producers maximize the value and income from dried shrimp, meet required national standards and access new and high-value markets. v CONTENTS About this guide ........................................................................................................ iii Acknowledgements .................................................................................................... vi 1. Introduction ....................................................................................................... 1 2. Main steps in improved dried shrimp processing .......................................... 4 Fishing ............................................................................................................... 4 Sorting ............................................................................................................... 4 Washing ............................................................................................................ 6 Cooking ............................................................................................................. 6 Draining ............................................................................................................ 8 Drying ............................................................................................................... 9 Peeling ............................................................................................................. 11 Grading ............................................................................................................ 13 Weighing ......................................................................................................... 14 Packing and labelling ...................................................................................... 14 3. Shrimp quality and safety .............................................................................. 18 Spoilage of fresh shrimp ................................................................................. 18 Bacteria ........................................................................................................... 19 Enzymes .......................................................................................................... 21 Rough handling ............................................................................................... 21 4. Good handling and hygiene practice for dried shrimp production............ 23 Be quick .......................................................................................................... 23 Keep it cool ..................................................................................................... 23 Keep shrimp clean ........................................................................................... 24 Keep equipment clean ..................................................................................... 25 Good cleaning practice .................................................................................... 27 Keep yourself clean ......................................................................................... 27 Handle shrimp with care ................................................................................. 28 5. Looking after workers .................................................................................... 30 6. Finding new markets ...................................................................................... 31 Resources used for this guide ................................................................................. 32 vi ACKNOWLEDGEMENTS This guide is based on work undertaken by the International Labour Organization (ILO), under the Entrepreneurship Development and SME Support in Myanmar project, which was funded by the Norwegian Agency for Development Cooperation (NORAD). The guide has been produced by Ansen Ward, FAO, a consultant for the ILO project. The work that led to this guide was facilitated by Jonathan Bird, Technical Officer, Value Chain Development, ILO, Myanmar, with support from: Htet Aung Myo, SME Officer, ILO; Daw Win Kyi, Food Science and Technology Association, Myanmar; and Khin Maung Aye, National Fisheries Consultant, Myanmar. Thanks also go to Omar Peñarubia, FAO, for guidance during the finalization of the guide, and to Gloria Loriente, FAO, for the preparation of the layout and publication of this guide. 1 1. INTRODUCTION In East Asia, the term dried shrimp refers to boiled, dried and peeled shrimp (Penaeidae, Palaemonidae), which are widely consumed in salads, soups and condiments in: Cambodia; China; China, Hong Kong SAR; Indonesia; Malaysia; Myanmar; the Philippines; Singapore; Thailand; and Viet Nam. Dried shrimp are a good source of protein, vitamin B12 and also selenium, vitamin A, vitamin E, vitamin B6, iron, magnesium, sodium (salt), zinc and copper. Depending on shrimp size and quality, the retail selling price can be up to USD 30/kg. Due to their popularity, they are also sold in specialist food shops
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