Seafood Processing, Marketing and Distribution

책 소개

Preface Addressing the sustainability of the fish processing industry involves not just the technologies which could militate against environmental damage but also the economics and human societal imperatives behind them. Fish is food: providing nutrition and livelihoods for millions of people across the world. Because the fish processing industry sits between the fish producer and the consumer there is a need for influences from both sides to be considered. The aim of the book is to spark an interest not only in the technologies which can ensure a sustainable world fishery but also the contexts in which they operate. Only the requirements applicable to the fishing industry will be covered in this guide. This guide also provides advice to fishermen on achieving the principles of ‘best practice’ concerning the quality of fish caught and landed from their fishing activity. Advice is given on the legal responsibilities of owners and skippers, vessel and equipment design and on working practices. It covers the operations from capture to landing of fresh fish. It does also cover the operations concerning the freezing or on board processing of fishery products or any operations concerning live products. The guidelines were produced by Overseas Fisheries Cooperation Centre (OFCC) in collaboration with Ministry of Ocean and Fisheries (MOF) as part of South Korea ODA programs for South Pacific Countries.

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