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2008




   Rural Fisheries Work
   Experience
   Programme
   By Hitesh K Karkar




                 College Of Fisheries
       Junagadh Agricultural University, Junagadh
                        Gujarat
RURAL FISHERIES WORK EXPERIENCE PROGRAMME              By- Hitesh Karkar




RURAL FISHERIES WORK EXPERIENCE PROGRAMME
                  (RFWEP)

                             YEAR – 2008

                            FIELD REPORT

                            SUBMITTED BY


              Name       : - HITESH K. KARKAR
              Roll No.   : - 03
              Reg. No.   : -J3-04-2004
              Class      : - B. F. Sc.
              Semester    : - VIII.




         Maximum Marks:                      30

         Marks Obtain:                     -------


         PLACE: - Veraval             Signature of Examiner
         DATE: -




                   COLLEGE OF FISHERIES
             JUNAGADH AGRICULTURE UNIVERSITY
                        VERAVAL




          College of Fisheries, Veraval                       Page 2
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar



                                C ERTI FIC AT E
      This is t o c ert ify th at a n in ter nship pr og r amm e s atisfa c tor y

car ri ed o ut i n 8th semest er and h en c e r ec ord ed i n this rep ort is

bo naf i ed wo rk of M r . H I T E S H K . K ARK A R h a v ing Re g. no .

J 3 -0 4 - 2 0 0 4 d urin g t h e a cad e mi c y ea r 2 0 0 7 - 2 0 0 8 .



Dat e:
Pla ce: Ve raval



Si gn of FR W EP                                                   Pri nc ipal
In ch a rg e                                         Col le g e of fisher ies




                   College of Fisheries, Veraval                                     Page 3
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                      By- Hitesh Karkar



                                    CONTENTS


Sr.No.                                   TOPICS                              Page No.
1        Acknowledgement                                                     1
2        Introduction                                                        2
3        Aims and objectives of FRWEP                                        3
4        Report on experience in:
         A) Fish Processing                                                  4
            a) Fish processing plant                                         5
            b) Survey of fishery products                                    17
            c) Surimi Plant (HUL)                                            18
            d) Pre-processing handling                                       23
           e) Fish curing yard                                               24
            f) Fish meal plant                                               26
           g) SUMMARY                                                        28
         B) Fishing Experience and Activities                                29
           a) Co-operative society, Mangrole                                 30
            b) Royal shipyard, Mangrole                                      31
            c) Fishing experience, Jafrabad                                  33
         C) Study of fish catch composition                                  34
             a) Production of yield from landing center                      35
             b) SUMMARY                                                      36
         D) Socio-Economic Survey In Fishing Villages                        37
            a) Socio-economic aspect of village fishermen                    38
             b) SUMMARY                                                      72
         E) Fisheries Co-Operative Society                                   73
            Assessment on the performance and significance Of Fishery co-    74
                operative society
             b) SUMMARY                                                      77
         F) Aquaculture And Allied Work                                      78
             a) Shrimp farm structure, design and management                 80
             b) Fisheries research station, Okha                             89
             c) Fisheries research station, Sikka                            98
             d) Inland fisheries research station, Junagadh                  103
             e) Maharaja Chinese circular hatchery, Bharuch.                 106
             f) SUMMARY                                                      108
  5      Study tour report and advantages of study tour                      109
  6      Summary of field work report                                        128
  7      FEED BACK AND SUGGESTION TO IMPROVE THE EFFECTIVENESS OF            129
         RFWEP

         effective




              College of Fisheries, Veraval                                 Page 4
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                         By- Hitesh Karkar




                               ACKNOWLEDGEMENT
      I express sincere gratitude to Dr. A.Y.Desai, Dean, College Of Fisheries, Veraval

and Prof. C.R.Trivedi coordinator of RFWEP for conducting and coordinating RFWEP. I

also express my sincere thanks to Dr.S.M. Zofair, Dr.K.L.Mathew, Prof. N.G.Akolkar and

Prof. K.H.Vadher for providing and arranging facilities in respective field.




                 College of Fisheries, Veraval                                 Page 5
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                       By- Hitesh Karkar




                                   INTRODUCTION

      RFWEP was conducted with a basic aim of gaining fieldwork experience in various

discipline of fisheries science. The programme was divided into following categories.



Fish processing technology: - 35 days

Fish catch composition analysis: - 21 days

Socio economic survey: - 7 days

Fisheries co-operative society: - 7 days

Aquaculture and allied work: - 35 days

      In addition to this our college had arranged a study tour of 14 days. We visited

four major states of Indian coastline i.e.

   1. Maharashtra

   2. Goa

   3. Karnataka

   4. Kerala



      We visited various national fisheries institute, fisheries colleges and private

organizations for better exposure in fisheries science.




                  College of Fisheries, Veraval                             Page 6
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                      By- Hitesh Karkar




                AIM AND OBJECTIVE OF THE "RFWEP"

 To develop skill and confidence among the student to tackle the various situation.

 To collect the data regarding fishery and allied sector.

 To know the gap between theory and practical.

 To provide scope and opportunity to get better expose in the fisheries world.

 To know how to deal with the fisherman, manager and officer.


 To tackle the people at their gross root level.

 To familiarize with the socioeconomic condition of the fisherman and status of the
  fishery in society, country and world.


 To develop the understanding of rural community life and situation
   Prevailing in the village.

 To provide opportunity for practical training through extension teaching method.

 To know the role of fisherwoman in fishery and allied sector.

 To know the factor affecting the adoption of modern technology.

 To develop confidence and competence among the students for solving the
  problem related to fishery.




              College of Fisheries, Veraval                             Page 7
RURAL FISHERIES WORK EXPERIENCE PROGRAMME   By- Hitesh Karkar




                 FISH PROCESSING




       College of Fisheries, Veraval            Page 8
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                    By- Hitesh Karkar




FISH PROCESSING PLANT

             Under RFWEP I visited the JINNY MARINE TRADERS, GIDC, Veraval to obtain
training regarding fish/shellfish processing technology. The plant is EU approved. The
entire internship program for fish processing technology is of 20 days started from 30th
December 2007 to 18th January 2008.
The general information related to processing plant is given below.

(1)   Owner: - Mr. K.P. Thomas
(2)   CEO: - Mr. K.P. Thomas
(3)   Plant manager: - Mr. Pathan
(4)   Production manager: - Mr. K.S. Babu
(5)   Q/C In charge: - Mr. D.S. Bisth
(6)   Lab Incharge: - Mrs. Khyati

           Mr. K.P. Thomas is first person to establish fish processing plant in veraval.
He had a good experience in various aspects of this business and technology.

             The plant has various sections like…

  1. Raw material receiving room
  2. Raw material chill room
  3. Pre-processing section
  4. Ice-crushing room
  5. Processing section
  6. Blanching room
  7. Flake ice room
  8. Processing material chill room
  9. IQF section
  10.      Packaging section
  11.      Daily packaging material room
  12.      Cold storage
  13.      Ant room
  14.      Freezing section

  PLANT DETAILS

               The plant was commissioned in September 1996.
        Total land area: - 5319 m2
        Ice plant: - 30 m ton/day
        R.M. Chill room: - 20m ton/day
        Freezing facility: - 3 Blast freezer
                                : - 2-plate freezer
                                  : - 2 IQF Units

                  College of Fisheries, Veraval                            Page 9
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

      Water treatment plant: - 12000 Ltr/hr
      R.M. capacity: - 20 ton/day
      Block ice plant: - 25 ton/day
      Flake ice plant: - 15 ton/day
      Whole R.M. freezing capacity: - 38 ton/day
      Tunnel freezer: - 4 ton/ 8 hrs
      IQF NO.1: - 3750 ton/day
               NO.2: - 1.5 ton/day
      Production capacity: - 20 ton
      Cold storage NO.1: - 175 M ton
                         NO.2: - 275 M ton
                         NO.3: - 150 M ton
      Storehouse: - 3 No. (For packaging materials, Chemicals, cleaning agent)
       15. No. Of Workers: - 600 No.

OTHER FACILITIES
       Apart from these other facilities include well-equipped In house laboratory for bacteriological
and chemical tests like Histamine, Indole, TMA, and TVBN. Water treatment plant is there to provide
portable water. Separate change room male and female workers. Foot dip and hand dip facility is
available in every section. Adequate no of toilet far from seafood handling and processing area.

LOCATION

       The plant (JMT) is located in veraval G.I.D.C. near by fish landing center. The distance
between plant and landing center is about 3 kms.
       GMP is incorporated in handling and processing of seafood. They also follow HACCP system
very strictly. Monitoring and improvements are done regularly in sanitation and hygiene conditions.
       The personnel involved in handling and processing of fishes are trained regularly for better
hygienic seafood products.

Chlorine level

           DESCRIPTION                          CHLORIN LEVEL
           Processing water and glaze water     < 2 ppm
           Floor and wall washing               100-200 ppm
           Hand dip                             20 ppm
           Foot dip                             100-200 ppm
           Utensil and table washing            50 ppm


SPECIES USED FOR PROCESSING
     In JMT only shell fishes are processed these include cuttlefish, squid, shrimp and octopus.
Among these, various species are used to process according to demand and supply.


(A). CUTTLE FISH: -

                   College of Fisheries, Veraval                                      Page 10
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar

    1. Sepiella inermis (Unda goti)
    2. Sepia prasadi (Long Bone), (LB)
    3. Sepia subaculeata (Dedka)
    4. Sepia pharonis (Makul), (Biggest size)

(B). SQUID: -
     1. Loligo duvacelli (Indian squid)
     2. Loligo indica (Semi needle)

(C). OCTOPUS: -
     1. Octopus memranicus
     2. Octopus vulguris

(D). SHRIMP: -
     1. Parapenaeopsis stylifera (Tiny)
     2. Parapenaeopsis solenosera
     3. Penaeus monodon (Tiger shrimp)
     4. Metapenaeus dobsoni (Flower tail prawn)
     5. Metapenaeus affinis
     6. Metapeneaus monoceros (Kapsi)

PRODUCTS

       They have many kind of products prepared from above fishes. The one of special feature of
this plant is their value added product. Some products prepared here are not found any other
processing plant. The some products prepared in JMT are listed below.

          SPECIES                                    PRODUCTS
          (A) CUTTLE FISH                            CFW, CFWC, CFST, CFTN, CFSK.
          (B) SQUID                                  SQWC,       SQW,    SQTN,    SQRG,
                                                     SQRGBKN, SSQ, SQFT, PUD Stuffed
                                                     squid           (SQ       tube+PUD
                                                     shrimp+Tentacle), SQT & SQTN,
                                                     Frozen skewer with or without
                                                     capsicum.
          (C) SHRIMP                                 HO, HL, HLSO, PUD Shrimp, PD
                                                     (Block frozen).


GRADING SYSTEM

        By grading one can sort out material of uniform size and of weight. In JMT the grading is done
manually by workers. These grades are universal and depend on buyer’s demand and subject to
change.
e.g. 40/60: - It indicates that in this grade in 1 kg of fish more than 40 pieces and less than 60 pieces
should be there.
               In JMT only shellfishes are processed and packed. The grade system for these species
is as follows.


                    College of Fisheries, Veraval                                        Page 11
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar




    SECIES/ PRODUCT                            GRADE
    1.CUTTLE FISH: -
    (A) CFWC                                   U/1= 1050 gm,
                                               1/2 =550-1050 gm,
                                               2/4= 260-555 gm,
                                               5/7= 160-255 gm,
                                               8/12= 95-155 gm,
                                               13/20= 55-90 gm,
                                               20/40, 40/60, 60/Up or 60/80.
    (B) CFW                                    U/20= Less than 20 gm,
                                               U/50= Less than 50 gm,
                                               50/100, 100/150, 150/300.
    2. SQUID: -
    (A) SQWC                                   U/10, 10/20, 20/40, 40/60.
    (B) SQW                                    U/3, 3/6, 6/10, 10/20.
    (C) SQRG                                   40/60, 60/Up.
    (D) SQTN                                   60/Up.
    3.OCTOPUS: -
    (A) GUTTED                                 16/25, 20/40, 40/60.
    4. SHRIMP: -
    (A) PUD (Peeled and Un Deveined)           10/25,   20/40, 40/60, 60/80, 80/100, 10/200
                                               200/300, 300/600.
                                               10/30, 30/50, 50/70, 70/100, 100/200.
    (B) HL (Head Less)                         21/30, 31/40, 41/50, 51/60, 61/70.
    (C) HO (Head On)                           11/16, 16/20, 21/25, 26/30, 31/35, 36/40, 41/50.

YIELD RATE: -

              Yield rate shows the quantity (Wt.) of product obtained after processing at final stage. It
depends on condition of raw material. If the raw material is fresh the yield rate is more and as the
quality of raw material deteriorate yield rate also less. In some products yield rate is…
(1) SQW: 100%               (2) SQWC: - 80%                (3) SQRG: - 40%
(4) PUD (HO): - 60%         (5) PUD (HL): - 45%

PUD STUFFED: -

       PUD Stuffed is prepared mainly from squid. Their ingredients are as follows…

          INGREDIENT                   QUANTITY                    WEIGHT
          Squid head                   1 NO.                       8 gm
          PUD shrimp                   16 No.                      24 gm
          Squid tube                   1 No.                       25 gm
          Squid wings                  1 Pair                      3 gm
                                       Total weight                60 gm

                   College of Fisheries, Veraval                                         Page 12
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                 By- Hitesh Karkar



WATER AND ICE REQUIREMENT: -
       In the processing and cleaning of fishes/seafood portable water is used for that water
treatment plant is also set up. For the processing of 1 kg fish 8-10 ltr water is required. This depends
on condition of raw material. If raw material is fresh then less water requires to process it and vice
versa.

       Ice plays very important role in maintaining quality of fish/fish products for longer time. As
much as ice is used to store the fish better it will be. In JMT daily ice requirement is…

Ice used/ day = Wt. of ice block * Ice blocks used/ day
              = 110 kg * 150 Nos.
              = 16500 Kg Ice/day.



RAW MATERIAL SUPPLIER
          ITEM                  SUPPLIER’S NAME                    CODE      PLACE
          Fish                  Ankoor seafood                     A         Veraval
          Fish                  Super star seafood                 S         Veraval
          Cephalopod            Narendra seafood                   N         Veraval
          Cephalopod            Roshni seafood                     R         Veraval
          Shrimp                Jay somnath seafood                J         Veraval
          Shrimp                Haji seafood                       H         Veraval
          Capsicum              Sheetal seafood                    SH        Rajkot


CODE LIST
        For packing they use 5 ply-corrugated cartons. When the products are packed in cartons
information about product is printed on carton in code form.
    Product name
    Grade
    Production year
    Production month
    Production date
    Type of packing
    Supplier code
    Shift (Day, Night)
    For production year month wise alphabets are used and these are accepted universally. Only “I” is
    not used in this.




             CODE        MONTH
             A           January


                   College of Fisheries, Veraval                                        Page 13
RURAL FISHERIES WORK EXPERIENCE PROGRAMME            By- Hitesh Karkar

            B          February
            C          March
            D          April
            E          May
            F          June
            G          July
            H          August
            J          September
            K          October
            L          November
            M          December

E.g. SQRG IQF
    60/Up    6A07
    1*10 kg D R
       SQRG= the product name (Squid ring)
       IQF = Type of freezing
       60/Up= grade of product
       1*10 kg= wt of product
       D= shift (day)
       R= supplier name (Roshni sea food)
6A07= production date, month and year (7/1/2006)




FLOW CHART

(A). PREPARATION OF CEPHALOPOD PEELED PRODUCT BLOCK FROZEN
(SQWC, SQT & SQT, SQT, SQRG, SQTN & SQWC): -


                  College of Fisheries, Veraval                  Page 14
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                      By- Hitesh Karkar


SECTION                PROCESSING                           WORK

R.M. receiving          R.M. received       washing, sampling,
                                            Visual inspection, weighing and icing

                                        
Pre-processing          Peeling             Deskining, gutting

                           

                       Agitating            2.5 % brine sol. For15-20 min
                           
                       Washing              In portable water

                           

Processing             Grading              Size wise sorting
                            
                        Weighing
                            &
                       Jali setting          for freezing

                          
Freezing              Freezing                6-8 hrs in tunnel
                                                  freezer
                           
                       Glazing               In portable chilled water.
                           
Ant room                Packing             In 5 ply corrugated carton.
                           
Cold storage           Frozen storage       at -18 C or below.

                           
Packaging              Final packing        As per buyer’s demand.
                           
                       Shipment




(B). PREPARATION OF SHRIMP PRODUCTS (HO, HL, PUD and BLOCK FROZEN):

SECTION                PROCESSING                           WORK

R.M. receiving         R.M. received          Deicing, washing,
                                             Inspection, weighing


                  College of Fisheries, Veraval                               Page 15
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                              By- Hitesh Karkar

                              
                         R.M. chilling room
                              
Pre-processing           Beheading/peeling/             Head and offal removal
                         Deveining
                              
                         Washing                        Using chilled portable
                                                        Water.
                               
Processing                Grading                      Size wise setting
                               
                          Jali setting                 Size wise setting
                               
Freezing                  Freezing                     IQF freezing
                               
                          Packing                      5 ply corrugated carton.
                               
                          Frozen storage               At -18 C or below.
                               
                          Shipment

       The flow of process should be in one-way i.e. unidirectional, ones material comes to
processing section should not send to pre-processing section. It helps to save energy and reduces
chances of cross contamination.


MICROBIOLOGY LAB
       In JMT well-equipped microbiology lab is there for to do bacteriology. The equipments they
have in the lab are.
    Centrifuge machine
    Hot plate/magnetic stirrer
    Digital pH meter
    Electronic/Digital balance
    Colony counter
    BOD Incubator
    Auto clave
    Oven
    D.W. Unit
    Water bath
    Incubator
    Refrigerator, etc.

Microbial Tests
           1. TPC                5. vibrio cholera
           2. E.coli             6. vibrio parahaemolyticus.
           3. Streptococcus       7. Salmonella
           4. Interobactor



                   College of Fisheries, Veraval                                      Page 16
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

       For the isolation of pathogens various media are used. These media favors the growth of
specific pathogens only. The media used for isolation of various pathogens is as follows.


               Sr. No.                   PATHOGENS                        MEDIA
                     1.                     TPC                  TGBE, N- Agar, PCA (Plate
                                                                       count Agar)
                     2.                    S.coccus                     BP- Agar
                     3.                      E.coli                      T-7 agar
                     4.                       V.P.                         APW
                     5.                       V.C.                         SPW
                     6.                   Enterobacter                    VRVG


   WORKING AREA OF MICROBIOLOGY LAB

   1.   Media preparation room.
   2.   Sterilization room.
   3.   Inoculation room.
   4.   Incubation room.
   5.   Discarding room.

MICROBIOLOGICAL TEST

     SAMPLE                       PARAMETER                  FREQUENCY          NO. OF
                                                                                SAMPLE
        Raw material and          S. aureus, V.C., E.coli,   Daily
        finished products         Salmonella, TPC
        Sanitation and hygiene    TPC, Coliform, V.C.        Every 15 days
        Salt                      S. aureus, E.coli,         Lot wise/monthly   AS REQUIRED
                                  sulphite reducing
                                  bacteria
        Water and Ice             TPC, Coliform, V.C.        Every 15 days

LIMITS OF MICROBS, PESTICIDES & METALS

(A) METALS

                                 SR.          METAL            LIMIT (ppm)
                                 NO.
                                  1.         Cadmium                  1
                                  2.           Lead                   1
                                  3.         Mercury                 0.5
                                  4.          Arsenic                76

         Sulphite as So2 limit:-
        (a) For U.K. and FDA (U.S.): - 100 ppm
        (b) For EU: - 500ppm


                    College of Fisheries, Veraval                                      Page 17
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar

      (c) Should not exceed 100 ppm in raw meat and 30 ppm in cooked meat.

   (B) MICROBS IN FROZEN PRODUCTS

                            SR. NO.       MICROBS              LIMIT
                              1.            E.coli             20/gm
                              2.           Staphy             100/gm
                              3.         Enterobacter           N.D.
                              4.             V.C.          N.D. in 25 gm
                              5.             V.P.               N.D.
                              6.          Salmonella       N.D. in 25 gm
                                                   (N.D. = Not detected)


   (C) PRSTICIDE

                            SR. NO.      PESTICIDE          LIMIT (ppm)
                              1.           Dieldrin             0.3
                              2.         DDT, DDE,               5
                                            TDE
                               3.        Heptachlore             0.3


ORGANOLEPTIC EVALUATION

       Organoleptic evaluation is done to check freshness of material or product. Generally it is used
   to check any dehydrated pieces, total pieces, over size and under size pieces, general
   appearance, etc.
   Info on carton: -
       KING GRORGE – SASHA
       CFWC IQF
       13/20 D R
       1*8 Kg 9-1 SHARVAN
   Master carton Wt. (Mc Wt.): -
   Fr. Wt.: -               Count: -
   Fr pieces Wt. = Wt. of total pieces in 1 kg + extra pieces to compensate glaze wt.
   Total piece Wt. = Individual Wt. of previously taken pieces (1 kg)
   Total pieces in M.C. =
   Any Deformity =
          Yellow shade
          Pink shade
          Shape less
          Head broken
          Color/appearance
          Shape
For Organoleptic evaluation No. /quantity of sample required is as follows.
   For R.M. 1 kg or 10 pcs from every 500 kg source wise and variety wise.
   For frozen product: - as per sampling scale. Type wise, variety wise and from days production.


                   College of Fisheries, Veraval                                        Page 18
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                     By- Hitesh Karkar


UNIFORMITY
        The individual wt. avg wt. of the pieces in the range of (+,-)25 %variation.
        Avg. wt. = Fr. Wt. / count
Eg. Fr.Wt. = 100, 86, 88, 98, 96, 86, 90, 124, 110, 112.
          = 1010/10
           = 101 gm.
(+, -) 25 % variation is acceptable so,
For +25% variation = 101+25
                      = 125
For -25% variation = 101-25
                      = 76
    The minimum wt/piece = 76 gm.
    The maximum wt/piece = 125 gm.

DOCUMENTATION FOR EXPORT
       For export of seafood container for Euro plant documents required for one container are as
follows.
    4 copy CFE
    3 Copy invoice
    2 copy Code list
    Health certificate
    G.S.P.
       The consignment we are exporting is insured against any damage occur to it. The payment of
shipping of consignment is done by two ways. One is payment by processor and another is by
buyers. But in most cases payment is done by processor.


RECORD KEEPING

       In JMT they maintain certain records/register.
        Raw material register
        Water tank washing register
        Cold storage register
        Meeting register
        Online check register
        Cloth washing register
        Waste disposal register
        Water treatment plant register
        Ice production register
        Worker’s training register
        Cooking and blanching register
        Freezer log book
        Ingredient check list
        Processing register
        Daily production and packaging register
        Periodic or monthly sanitation control record
        EIA certificate register

                    College of Fisheries, Veraval                                          Page 19
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                              By- Hitesh Karkar

         Calibration register
         Chlorine testing register
         Bacteriological register
         Dispatch register




                          SURVEY OF FISHERY PRODUCTS

      Under RFWEP I visited Khara kuva local fish market at veraval. At there various fishery
products were sold.

    Salted jelly fish
    Processed fish vertebrae                   Fish gut lining
                   College of Fisheries, Veraval                                      Page 20
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                             By- Hitesh Karkar

    Squid meal                               Air bladder of catfish
    Dried Bombay duck                        Fish maws
    Dried jawala prawn                       Chitin
    Glucosamine                              Essential amino acid
    Shark bone                               Fish silage
    Shrimp extract powder                    Fish liver oil
    Fish body oil                            Fish wafer
    Shark skin leather                       Shark fin rays
    Squaline                                 Dried Scolidon
    Gonad of Bombay duck                     Liver of catfish
    Salted Hilsa                             Dried shrimp
    Dried Bombay duck                        Dried Mendali
    Dried reef cod                           Dried Herring
    Dried Silver Pomfret                     Dried and saltedshrimp
    Dried Steak and Bumbla                   Dried Khagri
    Dried Bangra                             Dried Dhoma




                              HINDUSTAN UNILIVER LTD
                                    CHORWAD
INTRODUCTION: -
       Under RFWEP I visited Hindustan Unilever Ltd (HUL), Chorwad to observe and get knowledge
about Surimi production. The first time Surimi production was by “Gadhrimarine” in 1994. The plant
was established in 1996. They operate two Surimi plants one in Chorwad and another in Manglore.
Traditional and advanced system was used for Surimi production.


                  College of Fisheries, Veraval                                    Page 21
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                         By- Hitesh Karkar


Director of plant: - Mr. Sudhakar Dhande
Q/C in charge: - Mr. Sameer Nayer

SELECTION OF RAW MATERIAL

Various species of fish used for Surimi production such as...
                 Rani fish (Nemipterus spp.)
                 Dora (Priacanthus spp.) (Kinmedai)
                 Bhunger (Saurida spp.)
                 Turi (Johnius spp.)
                 Dhoma (Johnius spp.)
                 Jeera (Sphyraena spp)
                 Bagga (Trichurus spp.)
      For Surimi production meat should be white so fishes having white meat were selected. The
raw material selected for Surimi production should be
 Cheap
 Easily available
 More flesh
 Low market price

The Flow Chart of Surimi Production
                                            Raw material
                                        (Head less and gutted)
                                                  
                                           Screw conveyer
                                                  
                                           Fish washer – 1
                                      (10ppm chlorinated water)
                                                  
                                            Net conveyer
                                                  
                                           Quantity feeder
                                       (Double screw conveyer)
                                                  
                                           Fish washer – 2
                                        (10ppm chlorine water)
      `                                  
                                            Net conveyer
                                                  
                                               Crusher
                                                  


                   College of Fisheries, Veraval                                Page 22
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                            By- Hitesh Karkar

                                 Meat separator  waste  outside
                                                    
                                      Continuous leaching tank- 1
                                                (CLT – 1)
                                                    
                                             Vacuum pump
                                                    
                                Rotary screen 1 & 2  Washed water
                                                                    
                       Continuous leaching tank – 2 Correction rotary screens
                                                    
                                             Vacuum pump
                                         
Rotary screen 3 & 4          Washed water
    
Batch leaching tanks 1 to 5  Washed water
                                     
                                Fat trap tanks
                                     
                                Vacuum pump
                                    
Holding tank  Correction rotary screen
   
Vacuum pump
   
Rotary screen  Washed water
   
Refiner               Correction rotary screen
                             
Screw press  Water  Vacuum pump
   
Screw conveyer
                                                    
                                                Hi-Knidder
    [It mixes the meat and Cryoprotectants, 100kg meat + 6kg sugar + 200 gm STPP (Sodium trio
                      polyphosphate) + 200 Gms egg white powder (if required)]
                                                    
                                           Stuffer (Extruder)
                                                    
                                                 Packing
                             (10kg blocks are packed in polythene bags)
                                                    
                                                 Freezing
                                   (In plate freezer for about 2 hrs.)
                                                    
                                             Metal detector
                                                    

                  College of Fisheries, Veraval                                   Page 23
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                 By- Hitesh Karkar

                                     Packaging in master carton
                             (Two slabs are packed in one master carton)
                                                 
                                              Storage

QUALITY INSPECTION OF SURIMI
Sample Preparation

        For quality inspection of Surimi sample was taken at every 100 carton. 1kg meat as sample
was taken from the block and was kept for thawing for 20-25 min. To prevent protein denature
thawing was done in control air condition. After thawing it was grinded in Silent cutter for about 3 min
temperature maintained at -2 to -3 C now salt (30 gm) was added and again 5 minute grinded. During
grinding temperature was maintained at 150C. After grinding tapping was done (10-15 times, but
standard is 22-23 times) to remove air bubbles. Then meat was filled in Stuffer to prepare tubes.
Tubes were made up of Vinyledene chlorine, which is a heat resistant plastic. Tubes were prepared
using stuffer. Generally 3 tubes were prepared from 1 kg meat. These tubes were then kept in chill
water for 10 min after that placed in hot water (90 0C) for 40 min. Then it was kept in ice for 10 min.
and incubated for 12 to 24 hrs. at 200C.
After that following tests were done.

   MOISTURE: - Moisture is measured in moisture meter (moisture content of surimi should be
75.5). 5gm sample was placed under infrared lamp for 15-20 min.
       GEL STRENGTH = DEPTH (cm) x BREAKING (gm)


   GEL STRENGTH: - Gel strength is measured by RHEO TEX meter. It decides the quality of
surimi.

   COTAMINATION TEST (Sand check): - Sand particles were checked and points given to decide
the quality of surimi.

 = 1 Point, if size of sand particle is more than 5 mm.
∆ = ½ point, if size of sand particle is less than 5 mm.


                                   POINT TABLE
                                     POINT            CONTAMINANT
                                      10                   0
                                       9                  1-2
                                       8                  3-4
                                       7                  5-7
                                       6                  8-11
                                       5                 12-15
                                       4                 16-19
                                       3                 20-25
                                       2                 26-30
                                       1                 31-Up
                   College of Fisheries, Veraval                                        Page 24
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                           By- Hitesh Karkar




 WHITENESS: - It was checked by whiteness meter.
 MEAT PH: - Meat pH is tested using pH indicator.
 ASHI TEST: - Ashi test is done by piercing the teeth into meat.


       In addition to quality checks water Hardness, water PH, TDS and Chlorine tests were also
done. Microbiological tests are also done such as TPC, Salmonella, E-Coli, Vibrio etc.




Grade Determination
After completion of above test grading was done.




                   College of Fisheries, Veraval                                Page 25
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar


        Grade Moisture Minimum Minimum   Total  Whiteness Contaminants Ashi
                       Braking  Depth     Gel
      .
                        (Gm)    (Cm)   Strength
                                        (Gm X
                                         Cm)
        SSSA   75-76     900      1.4    1260      49        7 UP        9
                                                                       UP
         SSA   75-76     800      1.3    1040      48        7 UP      8.5
                                                                       UP
         SA    75-76     617     1.17    700       47        6 UP        8
                                                                       UP
         AA    75-76     175     1.05    522       46        6 UP      6.5
                                                                       UP
          A    75-76     400       1     400       44        6 UP      5.5
                                                                       UP
         KA    76-77     333      0.9    300       44        6 UP        5
                                                                       UP
         (A)   76-77     250      0.8    200       44        6 UP       <5

          C       76-77      <250        <0.8       100         44            6 UP         -


Grades were written on the carton after two days of packaging. And after that it was exported to
Japan and other countries




                               PRE-PROCESSING HANDLING
        Under RFWEP I have sanctioned to observe pre-processing handling of fish and shellfish. So
for that I had visited the landing center at Veraval. Here I had observed following things.




                   College of Fisheries, Veraval                                       Page 26
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                       By- Hitesh Karkar

         The handling of fish is not in hygienic manner. When boat lands on jetty the fishes are
removed using spade from the fish hold to cartons. The cartons are very dirty. The quantity of ice
used for storage of fish is not enough.
         For the weighing fishes traditional weighing system is used. Drainage system is not proper to
drain water from fish wash.
         There is no fencing to prevent rodents like cats, dogs, etc. get entry in pre-processing handling
area of landing center and damage the fish quality. Fishermen and the buyers are not bothering about
quality of fish. Fishes are dumped in hazardous manner. The spade used for transferring the fish from
fish hold is rusted and sharp, which may damage the fish.
         Ice which plays important role in maintaining quality of fish for longer period is of poor quality.
Some fishermen use thermocol boxes while going for fishing, which play a role of barrier between ice
and atmosphere so ice will melt at very slow rate.
         The condition of fish hold is good in some boats and in some cases some of its part was
rusted. The fishes are stored in fish hold in bulking method. Generally most fishermen go for 10 days
fishing.
         After washing, weighing and icing the fish at landing center fishes are transported to
processing plants in “chhakdo rickshaw”. These rickshaws are very dirty and inner surface is rough
having crevices and cracks so, the dust particles, scales, etc accumulate and deteriorate the quality
of fish. There is no facility of facility of insulation or shade in it so the temperature of fish rises to high
and deteriorates the fish quality.
         Still the landing center of Veraval needs lots of improvement. It has good potential if proper
facility and development is done.




                                         FISH CURING YARD
      Under RFWEP I visited fish curing yard at veraval. I visited S.S. Fisheries and Jose & Bros. to
get knowledge and experience on various aspects of fish curing.



                     College of Fisheries, Veraval                                            Page 27
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar

        In curing yard at very small and thin fishes like anchoviella were dried whole without salting.
Small fishes like sole fishes, small Crockers were salted whole and dried. Splitting or cutting into
pieces before salting was done in case of bigger fish. While big fish like big ray, cat fish, shark etc.
are split and deep sores are made in the exposed layer before salting for more contact with salt and
to increase the surface area for faster evaporation of moisture. Salting is better in brine rather than in
dry salt. When fatty fish is salted air should be excluded during brining to prevent rancidity. Salt are
added in appropriate ratio 1:3.
       They use raised platform for drying of fish it prevent fish from contamination through dust,
animal and also from water.

         Dried fish has shelf life of 15 days in summer and 30 days in winter. After drying fishes were
packed in wooden box and cover with gunny bag. Each box contains 45 kg of fish. Soon after packing
it was transported.

Species used for curing

     Ribbon fish                   Sandhi
     Dhoma                         Turi
     Bombay duck                   Sole fish
     Jibh                          Eel
     Kati                          Shark
     Magra                          Barracuda
     Bangda
       Dry salting method they follow is as under.

                                     B-grade quality raw material
                                                     
                                                 Grading
                                     (Big, fatty and small fishes)
                                                     
                                      In big fishes were spilited,
                                   Small fish gill cover was removed
                                                     
                                      Dry salting for 1 to 2 days
                                                     
                                         Excess salt removed
                                                     
                                        Cleaning (fat removal)
                                                     
                                    Small fishes dried for 3-4 days
                                                     
                                                 Packing
                                               (Polybags)




                    College of Fisheries, Veraval                                         Page 28
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar

       Products were prepared as per the buyers demand.
      Light salt full drying for West Bengal, Tripura, Assam
       Light salt semi dried for Kerala, Tamilnadu.

       The cured fishes were exported in Srilanka and Singapore.




                                       FISH MEAL PLANT
       During internship in fish processing technology I visited fishmeal plant. I visited Star fish meal
plant at veraval G.I.D.C. generally fish meal was prepared from kutto and used for feeding in poultry
farm due to good nutritional content.


                    College of Fisheries, Veraval                                          Page 29
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar

        For the fishmeal preparation they receive raw material from the Veraval, Porbandar, Jakhaw,
Mangrole, and Okha. They also receive raw material from fish processing industries, which include
trash fishes, damaged, and rejected fishes & fish processing industrial waste. The raw materials were
purchased at the rate 1.50 to 2 Rs/kg

      According to protein level fishmeal was graded.

GRADE: - A

                            Sr. No.     COMPOSITION            %
                            1.          Protein                45
                            2.          Moisture               10-12
                            3.          Sand/silt              5
                            4.          Salt                   5

GRADE: - B

                            Sr. No.     COMPOSITION            %
                            1.          Protein                35
                            2.          Moisture               10-15
                            3.          Sand/silt              8-10
                            4.          Salt                   5

FISH MEAL PRODUCTION

Method:
             Raw material was washed and then spread in a thin layer over a raised platform for 8 to
10 hrs for drying under sun to maintain moisture level. After drying dried raw material was sieved
sand & silt separated from it and kept in gunny bags. Each bag contains 25kg of dried fish. These
dried fishes were grinded in the grinder. The grinder has a 50 hp motor. Now microbial test was done
for protein, moisture, sand/silt & silt. The production capacity of the plant was 10-12 ton/day with 6-8
working hrs/day. After grinding the powdered dried fish were packed in gunny bags and stored in cool
and dry place.

 Storage: - They store the fishmeal in gunny bags of 50-55 kg.
 Shelf life: - 6 months.
 Storage capacity of plant: - 1000 ton.
 Market price of fishmeal: - Rs. 8000/ton.
 Marketing: - they sold it to poultry farm
 Problem: - during storage insect infestation and moisture level.


      I visited another fishmeal plant "OCEAN AQUATICA". The entire fish meal production was
mechanical and very less manual work was involved.
      The fishes that are commercially not important (trash fish), damaged and low market price
were generally used in fishmeal production.

                   College of Fisheries, Veraval                                        Page 30
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                            By- Hitesh Karkar


METHOD OF FISH MEAL PRODUCTION

                                      Raw material received
                               (Dumped in pit)
                                                 
                                         Screw conveyor
                                                 
                                              Cooker
                                     (Cooking for 10-15 min)
                                                 
                                           Screw press
                                    (Removal of excess water)
                                                 
                                               Dryer
                                (As per required moisture content)
                                                 
                                            Crushing
                              (In hammer mill as per required size)


      This entire process takes about 1.5 - 2 hrs. Fishmeal is then packed in 50kg polythene bags
and stored in cool and dry place.




SUMMARY: -

       During my RFWEP in processing section, I have gone through all practical aspect regarding
post harvest technology.



                  College of Fisheries, Veraval                                   Page 31
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

          For the fish-processing unit, I was engaged in JMT Ltd. Where I gained all the practical
knowledge regarding finfish & shellfish processing in various forms as per buyer’s demand. In that
plant the fishes & shellfishes were processed starting from pre-processing, grading according to
different size, freezing, and finally packing in various forms. We also gone through some of the
microbial aspects like detection of specific microbes in seafoods.

       At last I engaged in Survey of various fishery-based products where I observed various by
products.

           For the surimi production process I was engaged in HUL, Chorvad. Where I observed
aspects related to surimi.

         For the preprocessing handling process observation, I was engaged at Veraval harbour.
Where I observed preprocessing handling of fish& shellfish onboard vessel & at harbour during
unloading.

       We were engaged at “Joes & Bros“ curing yard. Where I was well aware that how fishes
were preserved by dry curing method. By using of salt & sunlight they can preserve the fishes up to
months.

         For the study & practical experience of Fishmeal production, I had visited “S.S. Fish meal
plant”. Where I got practically information regarding Fishmeal composition, their use & application in
various fields.


         Thus through out this programme I was very much well aware with all that post harvesting
activity conducted in Veraval.




                   College of Fisheries, Veraval                                      Page 32
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar




                   FISHING EXPERIENCE AND ACTIVITIES




                  SHRI MAHAVIR MACHIMAR SAHKARI MANDLI
LOCATION: MAHAVIR MACHHIMAR SAHKARI MANDLI-MANGROLE.
DATE:      23/02/2008

        Under RFWEP I have take visit of co-operative society at Mangrole. I have concerned Mr.
Ramjibhai Gohel, he is in charge of this society has give information about various activities of this co-
operative society. This co-operative society was established on 26th FEB 1954 at Mangrole. Since


                    College of Fisheries, Veraval                                         Page 33
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar

establishment the society is working for the progress and socio-upliftment of fishermen community of
Mangrole village.

Activities of society : -

 This society possess diesel pump so, member fishermen of this society get diesel at low cost then
market price.
 It provides fishing gears, equipment and accessories to fishermen at low price.
 Society provides subsidy on purchase of fishing gears and small boat.
 If there is any problem arise in fishers regarding fishing or any other, society intervene it and put in
front of government.
 Society takes helps of information collected by satellites, in which information regarding availability of
fishes with respect to fishing ground is present. So, that fisherman gets more catch at less effort.
 The society remains in contact with port authority and collects information of weather and tide
condition and provides it to fishermen.
 It also helps fishermen for sell of catch so, that they get maximum possible returns from it.

Membership

        To obtain member of this society any person (fisherman) of that area having at least 18 yr old
can be a member of this society. For this he has to pay 51 Rs.


SUMMARY
            Shri Mahavir Machhimar co-operative society, Mangrole working efficiently and actively for
development and success of fisher community. The infrastructure and management of the society is
very good. The personnel of society are always ready to help and to solve the problem of fishers.




                                            ROYAL FIBER

LOCATION: “ROYAL FIBRE” SHIPYARD MANGROLE.
DATE:       21/02/2008


      I have taken a visit of “Royal fibre” at mangrole. They mainly prepare fibre boats in this
shipyard in different sizes according to the buyer’s requirement. I have first concerned Mr.

                    College of Fisheries, Veraval                                         Page 34
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar

Mohammad Hussein. Mr. Mohammed has make me familiar about how to prepare FRP boat sand
gave information about various chemicals and materials required for preparing FRP boats.

 Chemicals & Materials required for FRP boat construction are:

 MAT: - Met is a fibrous material prepared from synthetic fibre. Chopped strand mat having specific
   gravity of 300-800 gm/mt2.
 ROUISE: -It is a kind of synthetic material.
 RASIN: - It is a one type of polyester.
 WAX or POLISH: - To make smooth surface of the mould.
 COBALT: - It is mixed with resin to provide stickiness.
 CATALYST: - It is mixed with resin for proper application of resin.
 PIGMENT: - To give color.
 GEL COAT: - It is a semi-liquid type of material and is used to mix the color well.

       Resin is mixed with cobalt and catalyst just prior (5                    to    10 min)      of its
 use.     Cobalt    is    used     because     it    provides stickiness         &     strength      while
catalyst is added to accelerate the chemical reaction.

       All above chemicals and materials are brought from local shop in mangrole. In addition to all
these chemicals and materials mould is prepared for the preparation of FRP boats.


MANUFACTURING PROCESS OF FRP BOATS: -

 First inner surface of entire mould is cleaned to make it free from dust. The surface of the mould
should be clean and smooth before its use.
 After that apply thin layer of wax (polish) on it with clean and soft cloth and then immediately wipe off
the wax. Repeat this process until a lustrous surface is obtained. So, the material can be easily
removed after the process is completed.
 Then apply gel coat and color on the waxed surface of the mould.
 Apply one layer of mat on the surface of mould by using resin, which is already mixed with cobalt
and catalyst. On this layer one layer of rouise is spread using resin.
 Likewise alternate layers of mat and rouise is applied with the help of resin. Total number of layers of
mat and rouise to be applied is mainly depends upon the size of the boat. It differs with the size of boat.
 Then the mould is kept for drying under the sunlight.
  After complete drying mould is removed and finally using wooden frame two parts are jointed
together and strength is given th


                                     FISHING EXPERIENCE

 LOCATION: JAFRABAD
 DATE: 10/4/2008


               Under RFWEP I got the opportunity to experience a fishing trip in Jafrabad. We have
started our trip in early morning. The fishing boat takes about 2 hours to reach to the fishing ground.
Here in Jafrabad generally Dol-net is used for fishing. Dol-net is a one type of passive gear.

                    College of Fisheries, Veraval                                        Page 35
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar


               We were observed the entire operation of Dol-net fishing. About 4-5 dol nets was used
in fishing boat. After reaching to the fishing ground the fishermen set the net using sinkers and
floaters (buoys). The net is kept as such in the water for about 6 to 7 hrs. Then after 6 – 7 hours after
that 7 to 8 fishermen hauled the net. Net hauling is very tough job. After hauling, net was again set in
the water and then sorting of fishes was done on the boat deck and then second net was hauled,
likewise this process continuously done in whole day.

               We help them in sorting of fishes and also in the net hauling. Various spps of fishes
were caught by Dol-net such as shrimps, sole fish, bhunger, Bombay duck, croaker, miscelineous,
etc. After sorting these fishes are stored in the cold storage. We observe the entire operation very
carefully. We also observed how to use the VHF and how to operate the boat.

           The fishing trip was only one day so, we return at evening time. The trip was very
informative and joyful. The fishermen were very kind to us, they explain us the entire fishing
operation. This experience was amazing and I will never forget this in my rest of the life.




                    College of Fisheries, Veraval                                         Page 36
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar




                   STUDY OF FISH CATCH COMPOSITION




                                 VERAVAL FISHING HARBOUR
        I have visited veraval fishing harbour & landing centre. I had collected some information
regarding fish catch composition in which various fishing vessels, their input costs, catch quantity &
output (revenue) were also included. I had surveyed 60 fishing vessels in veraval fishing harbour.

     Data analysis from the survey carried out from 60 various boats on the basis of their fish catch
composition.

       I concluded that about 9-10 species are generally caught in veraval and near by area in the
month of Feb. So on this basis of this data; I prepared a final statistical report in which every species
was individually coded like A, B, C ….Due to slake season the total catch of each boat was near
about 1-4 ton.



                    College of Fisheries, Veraval                                         Page 37
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar

      The main benefit for statistical data analysis is that, I find the various species available at
veraval landing center.

         Catch of 60 boats is 48722 kg, so we can calculate average catch & annual catch from this
data.


   Total catch of 60 boats      = 48722 KG
   Total trip/yr                = 32
   No. of boat                  = 3000

        Average catch = Total catch
                        No. Of boat

                       = 48722
                           60
                       = 803.78 kg/trip

        Annual catch = average catch x Fishing trip in year x No. of boat

                      = 803.78 x 32 x 3000

                      = 2411340 kg/yr




SUMMARY:

   In the internship of Fish catch composition study, I was engaged to know Catch composition of
various species available at Veraval harbour.

 For that I collected catching related information & data from harbour. I also came to know which
are the various species available at Veraval. I also got knowledge regarding various gear used in
catching of various species.

   One day I was engaged to the “Royal Fiber ship yard”, Mangrole, where I got information
regarding FRP boat building process, various materials used for the making of the FRP boat
construction. I also got well aware with advantage of using FRP boats.


                    College of Fisheries, Veraval                                          Page 38
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                          By- Hitesh Karkar



   We were engaged in making of various models of Aquaculture pond construction and site
selection.

 At last we were engaged in fishing experience and activities, Jafrabad.




                   College of Fisheries, Veraval                                Page 39
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                          By- Hitesh Karkar




          SOCIO-ECONOMIC SURVEY IN FISHING VILLAGES




                                         Annexure V
                           Fisheries Economics Survey Guidelines
                                       (Questionnaire)

1. Identification

Village: - Chorvad
Mouza/district: - Junagadh                               Block: - Chorvad
Name of student: Hitesh K Karkar
Date of survey: - 27/2/2008

1.1   Location and approach

a) How far is the village from the district and sub division: - 25 km



                    College of Fisheries, Veraval                               Page 40
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                    By- Hitesh Karkar

b) Has the village easily accessible in all seasons of the year? If not, in which     part of the year and
       what is the mode of approach? : - Yes
c) Topography: - Sloppy gradient
d) Give the distance from

                                                   Approximate distance from the
                          Center
                                                             village
             Taluka head quarters                                    25 km
             Post office/telegraph office                             9km
             Railway station/RTC bus depot                            4 km
             All weather motor able road                              4 km
             Primary/middle school                                    4 km
             High school/collage                                      4 km
             Godown/ware house                                          -
             Cooperative credit society                               1 km
             Commercial bank/RRB/GB                                   4 km
             Police station                                           0 km
             Health center                                            1 km

   Communication, transport & marketing facilities

a) What kind of transport facilities is available in the village: - Diesel rickshaw
                                                                    & S.T. Bus
b) Note storage the facilities available, with details of no, capacity and rate
    Charge: -                                       No facility available
c) Mention the market wholesale and retail market (give details of location,
   Distance and produce handled): - Local market available in village &
                                         Wholesale market in VRL 19km
d) Is there any regulated market near by? : - Yes, in Chorvad
e) Sale scope of agriculture and other animal product: - No
    Vital Statistics

                                                      Census     Increase or decrease over
                          Population
                                                       year           19 (percentage)
              1. Males
                    a) Adults                     65 %
                    b) Children (below 15 year)
                    c) Sub-total
              2. Females                                        Data not available
                   a) Adults                      35%
                   b) Children (below 15 year)
                   c) Sub- total
              Grand total                         6000
Sex ratio (female per 1000 male): - 60 % (1000 males: 600 female)

   Occupation distribution



                    College of Fisheries, Veraval                                         Page 41
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                     By- Hitesh Karkar

                           Particulars            1971    1981       1991   Difference (+, -)
               1) No. of fisheries labor
               2) No. of non fisheries workers               Data not provided
               3) Other total

2.      Land Utilization, Water Supply and Fish Farming Pattern

2.1 Natures of soils
a) Sandy
b) Type of land: Up Land
2.2 Land utilization pattern in past 3 years

     Items                                               1980               1990             2000
     1) Geographical area                                Data not           Data not         Data not
                                                         available          available        available
     2) Forests                                              =                    =
     3) Barren and uncultivable land                         =                     =
     4) Land put to non fisheries use                        =                     =            =
     5) Cultivable waste                                     =                     =            =
     6) Permanent fish pond and other farming land           =                     =            =
     7) Land under misc. tree crops and groves               =                     =            =
     8) Current fallows                                      =                     =            =
     9) Other fallows land

2.2A     Water supply to the village

Source                           Number              Area water
                                                     supply
1. Canals                        Data not
                                 available
2. Tanks                         1 no.
3. Well                          10 no’s.            Data not available
4. Tube well                     Aprox 60 No.        Data not available
5. Others                        Data not            Data not available
                                 available
6. Total net area water          Data not            Data not available
supplied                         available
7. Total area water supplied     Data not            Data not available
                                 available

3.      Fisheries credit
a) Institutional

               S.T. Loan    Cooperative     Commercial Banks Government          R.R.B.
               Crop wise    S.F.   R.I.      S.F.       R.I.     S.F.    R.I. S.F.   R.I.
                   1                      They Not provide Credit to Fishermen


                     College of Fisheries, Veraval                                          Page 42
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                 By- Hitesh Karkar

                  2
                  3
                             (S.F.: - Scale of Finance; R.I.: -Rate of Interest)

4.     Village Industries
4.1 What are the different agro based industries existing in the village: - No

 4.2 Indicate further scope to set up any other type of agro-based Industry: - Yes, coconut utilizing
industries.

Wholesale and retail price of fisheries products

                 Sr. No.     Product                  Source                Prices (in Rs.)
                   1          Dhoma
                   2         Mackerel
                   3          Shark
                   4         Pomfrate
                   5         Crocker




                                           ANNEXURE VI
                                         FAMILY BUDGETS
Name of respondent: - Karim Memon
Village           : - Chorvad
1.     General
       a)   Educational qualification of the respondent (head)   :- Illiterate
       b)   Religion of the family                               :- Muslim
       c)   Whether nucleus/joint family                         :- Joint
       d)   Occupation/status                                    :- Owner
       e)   Social participation of the respondent               :-Members of co-operative
                                                                   Society & “Swadhyay”
       f) Fuel used                                              : - Kerosene

2.     General living condition
       a) Nature of house: - Pucca


                      College of Fisheries, Veraval                                           Page 43
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

      b) No. of room       : - Two room, one Kitchen
      c) Toilet facility   : - NA

3.    House hold composition

               NAME            M/F          AGE        EDUCATIONAL       OCCUPATION
                                                           LEVEL
          Karim Memon           M           35 Yrs        Illiterate         Fishing
          Firoza                F           32 Yrs        Illiterate        Housewife
          Salim                 M            4 Yrs              -               -
          Reshma                F           11 Yrs            4 th              -
4.    Income of household
      (i) Farm income
            a) Income from land owned               : No
            b) Income from land taken on lease      : No
            c) Lease amount                         : No
     (ii) Non farm income
            a) Source      :- Fishing
            b) Total income: - 4000 – 6000 Rs/month

5.    Family expenditure

                                             Consumed/ Frequency
        Sr.      Name of             Qty/                              Cost/      Total
                          Unit                 Month        of
        NO.     commodity            day                               unit    expenditure
                                             Year week consumption
          1           2        3      4          5          6           7          8

They can’t provide us any type of expenditure and Income of their Family

1. Fish
2. Agriculture product
     a. Cereals
     b. Pulses
     c. Cereal substitute
     d. Pulses products and substitutes
     e. Roots and tubers
     f. Green leafy Vegetables
     g. Other vegetable
     h. Fruits     (i) Fresh
                  (ii) Dry
      i. Nuts & Oil seeds
  3. Fresh Foods
     a. Fresh (mutton, chicken, eggs)
     b. Canned

 4. Milk and milk products
    a. Milk
    b. Curd


                     College of Fisheries, Veraval                                  Page 44
RURAL FISHERIES WORK EXPERIENCE PROGRAMME              By- Hitesh Karkar

      c. Milk products

  5. Fats and oils
     a. Butter
     b. Ghee
     c. Hydrogenated oil
     d. Refined

  6. Sugar and jaggery

  7. Spices and condiments (Tamarind, chilies, turmeric)

  8. Beverages

  9   Bakery products Confectionary etc. And refreshments etc

 10. Total (food)
     a) Clothing
     b) Footwear
     c) Fuel and light
     d) House rents repair and taxes
     e) Ceremonies, function, travel and pilgrimage
     f)    Miscellaneous goods, services and recreation

Total (non food)

Total expenditure

Percentage expenditure on
   a) Food
   b) Clothing
   c) Fuel and lighting
   d) House rents and function
   e) Miscellaneous

11. Total annual expenditure
   Total income
   Total expenditure
   Surplus of deficit




                    College of Fisheries, Veraval                   Page 45
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                            By- Hitesh Karkar




                                  QUESTIONARY

Sr.no.                          Questions                            Answer given by
                                                                      the fisherman
1        Name of the fisherman.                                      Karim Memon
2        Type of ownership of boat / net etc.                        Owner of the boat
3        No. of fishing days in a month.                             20-22 (Uncertain)
4        No. of fishing month.                                       7-8 months/ Yr
5        No. of type of crew on boat.                                4 Crew, Khlasi
6        Type of insurance cover on each of the crew& amount and     Life time 15000-
         duration.                                                   25000 Rs
7        In his opinion which are the hazards on craft and on sea.   Landing very is very
                                                                     difficult and in sea
                                                                     trawlers damage
                                                                     their gears
8        From the fishing village which all places (among from the
         village) does he go for fishing.
9        Weather it is one day or multyday.                          One day
10       How much does he spend on

              College of Fisheries, Veraval                                    Page 46
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

        1) Repair of boat/yr: -                                        10000 – 15000 Rs/yr
        2) Repair of nets/yr: -                                        15000 – 20000 Rs/yr
        3) On fuel per trip: -                                         1500 – 2000 Rs/yr
        4) On ice per trip: -                                          No ice is used
        5) On ration/trip: -                                           No ration required
11      On an average how much of fish does he land per trip.          700 – 800 kg/trip
12      Which are the verities of fishes (enumerate for each of the    Silver, Dhoma, Baga,
        months).                                                       Chapri, etc…
13      What is his method of disposing the catch?                     Manually sorted out
                                                                       and transferred to
                                                                       land in “tagaras”
14      How much hours does he take to dispose of the catch after      3-4 hrs
        his catching them on sea?
15      Whether any middlemen are involved or he gives directly to     Middle man involved
        processors.
16      Is there a co-operative society in the village? If so, how     There is one co-
        many?                                                          operative society in
                                                                       the village
17      Does the society function properly – Mention the problems      No, due to
        encountered in the fisheries co-operative society not          unavailability of
        functioning properly?                                          enough credit
18      In the fisherman’s opinion what best should be done for its    Provide enough
        efficient functioning.                                         financial support
19      Are there other communities also involved in fishing?          Yes, Koli, Muslim
        Which are those?
20      Is there co-operations with these communities?” If not         Yes
        which are the cause of ill-will and/or trouble.
21      Are landing/berthing facilities adequate? If not, which type   Yes
        of facilities do they need?
22      Do they require any structural changes in any of the above,    Yes. They need jetty
        If so, which are those?                                        having enough
                                                                       drought for easy
                                                                       access to sea and
                                                                       land. Fish market in
                                                                       near by area.
23      How much far is the nearest doctor available-Is there a        1 km. away
        primary health centre in the village?
24      Does any fisheries department personnel visit him and      Yes. At every month.
        what is the duration?
25      Which type of help is the fisheries department able to     -
        provide to the fisherman.
26      Does the fisherman face any problem with his dealings with Yes. Some time they
        other departments – If so, which are those?                are not answered
                                                                   properly
27      What does the fisherman do when there is no fishing –      Repairing of boat,
        during slack period Does he take to any worthwhile job or  nets and engine.
        whiles away his time.
28      On an avg. how much does he earn per month during off.     3000 – 4000


             College of Fisheries, Veraval                                        Page 47
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                 By- Hitesh Karkar

                Season?                                                        Rs/month
     29         Of the total amount that the fisherman can save, how much      As per the
                does he spend on…                                              requirements.
                a) Education of his children and himself: -
                b) On up keep of the health of his
                   Children and himself: -
     30         Does he have any vices (bad habits), which can bring down      Yes, smoking
                his working efficiency as a fisherman?
     31         From where does he get the spare parts of engine,              Veraval
                nets/ropes/twines/sinkers etc.
     32         Does GFCCA provide any of his input? If so, which are          No
                those?
     33         What are the total expenses/trip & income/trip?                NA
     34         Does he incur looses in a month/season if so, for how          Yes, 20-24
                many trips on an avg. per fishing season.                      trip/month
     35         Does the fisherman save for his future needs or is it a hand   Yes
                to month existence?
     36         Does the fisherman want his children to follow him or          Yes
                otherwise – if so, which occupation?




                                           ANNEXURE VI
                                         FAMILY BUDGETS
Name of respondent: -Harilal Ranchhod
Village: - Chorvad
1.    General
      a) Educational qualification of the respondent (head):   - Illiterate
      b) Religion of the family:                               - Hindu kharva
      c) Whether nucleus/joint family:                         - Joint
      d) Occupation/status:                                    - Owner
      e) Social participation of the respondent:               -Members of co-operative
                                                                 Society & “Swadhyay”
          f) Fuel used:                                        - Kerosene

2.    General living condition
      a) Nature of house: - Pucca
      b) No. Of room: - One room
      c) Toilet facility: - NA
      d) Living area: - 12 *14 ft



                      College of Fisheries, Veraval                                      Page 48
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

3.    House hold composition

                 NAME            M/F         AGE       EDUCATIONAL        OCCUPATION
                                                           LEVEL
           Harilal Ranchod        M          38 Yrs       Illiterate          Fishing
           Shantiben              F          35 Yrs       Illiterate         Housewife
           Vishal                 M          10 Yrs         4th std              -
4.    Income of household
      (i) Farm income
           a) Income from land owned: No
           b) Income from land taken on lease: No
           c) Lease amount: No
     (ii) Non farm income
            a) Source:      - Fishing
            b) Total income: - 5000 – 7000 Rs/month

5.    Family expenditure

                                            Consumed/ Frequency
          Sr.    Name of           Qty/                                 Cost/      Total
                          Unit                Month        of
          NO.   commodity          day                                  unit    expenditure
                                            Year week consumption
           1       2         3         4        5          6             7           8

They can’t provide us any type of expenditure and Income of their Family



                                           QUESTIONARY

      Sr.no.                          Questions                          Answer given by
                                                                          the fisherman
      1         Name of the fisherman.                                  Harilal Ranchod
      2         Type of ownership of boat / net etc.                    Owner of the boat,
                                                                        Gill net
      3         No. of fishing days in a month.                         20-25 days
                                                                        (Uncertain)
      4         No. of fishing month.                                   8 months/ Yr
      5         No. of type of crew on boat.                            3 Crew, Khlasi
      6         Type of insurance cover on each of the crew&            Yearly 10000 Rs
                amount and duration.
      7         In his opinion which are the hazards on craft and on    Landing very is very
                sea.                                                    difficult and in sea
                                                                        trawlers damage their
                                                                        gears
      8         From the fishing village which all places (among from
                the village) does he go for fishing?
      9         Weather it is one day or multyday.                      One day

                  College of Fisheries, Veraval                                       Page 49
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

10    How much does he spend on
      1) Repair of boat/yr: -                                   10000 Rs/yr
      2) Repair of nets/yr: -                                   17000 – 18000 Rs/yr
      3) On fuel per trip: -                                    2000 Rs/yr
      4) On ice per trip: -                                     No ice is used
      5) On ration/trip: -                                      No ration required
11    On an average how much of fish does he land per           600-700 kg/trip
      trip.
12    Which are the verities of fishes (enumerate for each      Ribbon fish, Pomfret,
      of the months).                                           Dhoma, Dola, etc…
13    What is his method of disposing the catch?                Manually sorted out
                                                                and transferred to
                                                                land in “tagaras”
14    How much hours does he take to dispose of the             3-5 hrs
      catch after his catching them on sea?
15    Whether any middlemen are involved or he gives            Middle man involved
      directly to processors.
16    Is there a co-operative society in the village? If so,    There is one co-
      how many?                                                 operative society in
                                                                the village
17    Does the society function properly – Mention the          No, due to lake of
      problems encountered in the fisheries co-operative        adequate credit and
      society not functioning properly?                         facility.
18    In the fisherman’s opinion what best should be done       Administrative
      for its efficient functioning.                            changes required.
19    Are there other communities also involved in fishing?     Yes, Koli,
      Which are those?                                          Muslim,etc…
20    Is there co-operations with these communities?” If        Yes
      not which are the cause of ill-will and/or trouble.
21    Are landing/berthing facilities adequate? If not, which   Yes
      type of facilities do they need?
22    Do they require any structural changes in any of the      Yes. They need help
      above, If so, which are those?                            from co-operative
                                                                society and fuel depot
                                                                within the village.
23    How much far is the nearest doctor available-Is there     1 km. away
      a primary health centre in the village?
24    Does any fisheries department personnel visit him         Yes. At every month.
      and what is the duration?
25    Which type of help is the fisheries department able to    -
      provide to the fisherman.
26    Does the fisherman face any problem with his              No
      dealings with other departments – If so, which are
      those?
27    What does the fisherman do when there is no fishing       Repairing of boat,
      – during slack period Does he take to any worthwhile      nets and engine.
      job or whiles away his time.
28    On an avg. how much does he earn per month during         2000 – 3000


        College of Fisheries, Veraval                                         Page 50
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                    By- Hitesh Karkar

                 off. Season?                                              Rs/month
      29         Of the total amount that the fisherman can save, how      As per the
                 much does he spend on?                                    requirements.
                 a) Education of his children and himself:
                 b) On up keep of the health of his
                     Children and himself: -
      30         Does he have any vices (bad habits), which can bring      Yes, smoking
                 down his working efficiency as a fisherman?
      31         From where does he get the spare parts of engine,         Veraval
                 nets/ropes/twines/sinkers etc.
      32         Does GFCCA provide any of his input? If so, which         No
                 are those?
      33         What are the total expenses/trip & income/trip?           NA
      34         Does he incur looses in a month/season if so, for         Yes, 22-25 trip/month
                 how many trips on an avg. per fishing season.
      35         Does the fisherman save for his future needs or is it a   Yes
                 hand to month existence?
      36         Does the fisherman want his children to follow him or     Yes
                 otherwise – if so, which occupation?




                                          ANNEXURE VI
                                        FAMILY BUDGETS
Name of respondent: -Shanti Babu
Village: - Chorvad
1.    General
      a) Educational qualification of the respondent (head):   - Illiterate
      b) Religion of the family:                               - Hindu kharva
      c) Whether nucleus/joint family:                         - Joint
      d) Occupation/status:                                    - Owner
      e) Social participation of the respondent:               -Members of co-operative
                                                                 Society & “Swadhyay”
      f) Fuel used:                                            - Kerosene

2.    General living condition
      a) Nature of house: - Pucca
      b) No. Of room: - Two room
      c) Toilet facility: - Available
      d) Living area: - 10*12 ft

3.    House hold composition


                    College of Fisheries, Veraval                                          Page 51
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar

                  NAME             M/F         AGE      EDUCATIONAL        OCCUPATION
                                                            LEVEL
            Shanti Babu            M           40 Yrs      Illiterate          Fishing
            Rukhibai               F           38 Yrs      Illiterate         Housewife
            Payal                  F            9 Yrs       3rd std               -
4.    Income of household
      (i) Farm income
            a) Income from land owned: No
            b) Income from land taken on lease: No
            c) Lease amount: No
     (ii) Non farm income
            a) Source:      - Fishing
            b) Total income: - 4000 – 5000 Rs/month

5.    Family expenditure

                                              Consumed/ Frequency
           Sr.    Name of            Qty/                                Cost/      Total
                           Unit                 Month        of
           NO.   commodity           day                                 unit    expenditure
                                              Year week consumption
            1        2         3         4        5          6            7           8

They can’t provide us any type of expenditure and Income of their Family

                                             QUESTIONARY

      Sr.no.                           Questions                          Answer given by
                                                                           the fisherman
      1          Name of the fisherman.                                  Shanti Babu
      2          Type of ownership of boat / net etc.                    Owner of the boat, Gill
                                                                         net
      3          No. of fishing days in a month.                         24-25 days
      4          No. of fishing month.                                   8 months/ Yr
      5          No. of type of crew on boat.                            3 Crew, Khlasi
      6          Type of insurance cover on each of the crew&            Yearly 15000 Rs
                 amount and duration.
      7          In his opinion which are the hazards on craft and on    Landing very is very
                 sea.                                                    difficult and in sea
                                                                         trawlers damage their
                                                                         gears
      8          From the fishing village which all places (among from
                 the village) does he go for fishing?
      9          Weather it is one day or multyday.                      One day
      10         How much does he spend on
                 1) Repair of boat/yr: -                                 10000 Rs/yr
                 2) Repair of nets/yr: -                                 20000 – 25000 Rs/yr
                 3) On fuel per trip: -                                  2000-2200 Rs/yr
                 4) On ice per trip: -                                   No ice is used

                    College of Fisheries, Veraval                                      Page 52
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                              By- Hitesh Karkar

     5) On ration/trip: -                                      No ration required
11   On an average how much of fish does he land per           It depends
     trip.
12   Which are the verities of fishes (enumerate for each      Ribbon fish, Dhoma,
     of the months).                                           Dola, etc…
13   What is his method of disposing the catch?                Manually sorted out
                                                               and transferred to land
                                                               in “tagaras”
14   How much hours does he take to dispose of the catch       It depends
     after his catching them on sea?
15   Whether any middlemen are involved or he gives            Middle man involved
     directly to processors.
16   Is there a co-operative society in the village? If so,    There is one co-
     how many?                                                 operative society in
                                                               the village
17   Does the society function properly – Mention the          No, due to lake of
     problems encountered in the fisheries co-operative        adequate credit and
     society not functioning properly?                         facility.
18   In the fisherman’s opinion what best should be done       Administrative
     for its efficient functioning.                            changes required.
19   Are there other communities also involved in fishing?     Yes, Koli,
     Which are those?                                          Muslim,etc…
20   Is there co-operations with these communities?” If not    Yes
     which are the cause of ill-will and/or trouble.
21   Are landing/berthing facilities adequate? If not, which   Yes
     type of facilities do they need?
22   Do they require any structural changes in any of the      Yes. They want proper
     above, If so, which are those?                            functioning of co-
                                                               operative society.
23   How much far is the nearest doctor available-Is there     1 km. Away
     a primary health centre in the village?
24   Does any fisheries department personnel visit him         Yes. Frequently
     and what is the duration?
25   Which type of help is the fisheries department able to    -
     provide to the fisherman.
26   Does the fisherman face any problem with his              No
     dealings with other departments – If so, which are
     those?
27   What does the fisherman do when there is no fishing       Repairing of boat, nets
     – during slack period Does he take to any worthwhile      and engine.
     job or whiles away his time.
28   On an avg. how much does he earn per month during         3000 Rs/month
     off. Season?
29   Of the total amount that the fisherman can save, how      As per the
     much does he spend on?                                    requirements.
     a) Education of his children and himself:
     b) On up keep of the health of his
         Children and himself: -


        College of Fisheries, Veraval                                          Page 53
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar

     30        Does he have any vices (bad habits), which can bring      Yes, Tobacco
               down his working efficiency as a fisherman?
     31        From where does he get the spare parts of engine,         Veraval
               nets/ropes/twines/sinkers etc.
     32        Does GFCCA provide any of his input? If so, which         No
               are those?
     33        What are the total expenses/trip & income/trip?           NA


     34        Does he incur looses in a month/season if so, for how     Yes, 20-24 trips/month
               many trips on an avg. per fishing season.
     35        Does the fisherman save for his future needs or is it a   Yes
               hand to month existence?
     36        Does the fisherman want his children to follow him or     Yes
               otherwise – if so, which occupation?




                                          ANNEXURE VI
                                        FAMILY BUDGETS
Name of respondent: -Lakham Babu
Village: - Chorvad
1.   General
     a) Educational qualification of the respondent (head):   - Illiterate
     b) Religion of the family:                               - Hindu kharva
     c) Whether nucleus/joint family:                         - Nuclear
     d) Occupation/status:                                    - Owner
     e) Social participation of the respondent:               -Members of co-operative
                                                                Society & “Swadhyay”
      f) Fuel used:                                           - Kerosene

2.   General living condition
     a) Nature of house: - Pucca
     b) No. Of room: - One room
     c) Toilet facility: - Available
     d) Living area: - 10*12 ft

3.   House hold composition

                NAME              M/F       AGE       EDUCATIONAL         OCCUPATION
                                                          LEVEL
          Lakham Babu              M       43 Yrs        Illiterate            Fishing


                   College of Fisheries, Veraval                                         Page 54
Rawe Report (Hitesh Karkar)
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Rawe Report (Hitesh Karkar)

  • 1. 2008 Rural Fisheries Work Experience Programme By Hitesh K Karkar College Of Fisheries Junagadh Agricultural University, Junagadh Gujarat
  • 2. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar RURAL FISHERIES WORK EXPERIENCE PROGRAMME (RFWEP) YEAR – 2008 FIELD REPORT SUBMITTED BY Name : - HITESH K. KARKAR Roll No. : - 03 Reg. No. : -J3-04-2004 Class : - B. F. Sc. Semester : - VIII. Maximum Marks: 30 Marks Obtain: ------- PLACE: - Veraval Signature of Examiner DATE: - COLLEGE OF FISHERIES JUNAGADH AGRICULTURE UNIVERSITY VERAVAL College of Fisheries, Veraval Page 2
  • 3. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar C ERTI FIC AT E This is t o c ert ify th at a n in ter nship pr og r amm e s atisfa c tor y car ri ed o ut i n 8th semest er and h en c e r ec ord ed i n this rep ort is bo naf i ed wo rk of M r . H I T E S H K . K ARK A R h a v ing Re g. no . J 3 -0 4 - 2 0 0 4 d urin g t h e a cad e mi c y ea r 2 0 0 7 - 2 0 0 8 . Dat e: Pla ce: Ve raval Si gn of FR W EP Pri nc ipal In ch a rg e Col le g e of fisher ies College of Fisheries, Veraval Page 3
  • 4. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar CONTENTS Sr.No. TOPICS Page No. 1 Acknowledgement 1 2 Introduction 2 3 Aims and objectives of FRWEP 3 4 Report on experience in: A) Fish Processing 4 a) Fish processing plant 5 b) Survey of fishery products 17 c) Surimi Plant (HUL) 18 d) Pre-processing handling 23 e) Fish curing yard 24 f) Fish meal plant 26 g) SUMMARY 28 B) Fishing Experience and Activities 29 a) Co-operative society, Mangrole 30 b) Royal shipyard, Mangrole 31 c) Fishing experience, Jafrabad 33 C) Study of fish catch composition 34 a) Production of yield from landing center 35 b) SUMMARY 36 D) Socio-Economic Survey In Fishing Villages 37 a) Socio-economic aspect of village fishermen 38 b) SUMMARY 72 E) Fisheries Co-Operative Society 73 Assessment on the performance and significance Of Fishery co- 74 operative society b) SUMMARY 77 F) Aquaculture And Allied Work 78 a) Shrimp farm structure, design and management 80 b) Fisheries research station, Okha 89 c) Fisheries research station, Sikka 98 d) Inland fisheries research station, Junagadh 103 e) Maharaja Chinese circular hatchery, Bharuch. 106 f) SUMMARY 108 5 Study tour report and advantages of study tour 109 6 Summary of field work report 128 7 FEED BACK AND SUGGESTION TO IMPROVE THE EFFECTIVENESS OF 129 RFWEP effective College of Fisheries, Veraval Page 4
  • 5. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar ACKNOWLEDGEMENT I express sincere gratitude to Dr. A.Y.Desai, Dean, College Of Fisheries, Veraval and Prof. C.R.Trivedi coordinator of RFWEP for conducting and coordinating RFWEP. I also express my sincere thanks to Dr.S.M. Zofair, Dr.K.L.Mathew, Prof. N.G.Akolkar and Prof. K.H.Vadher for providing and arranging facilities in respective field. College of Fisheries, Veraval Page 5
  • 6. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar INTRODUCTION RFWEP was conducted with a basic aim of gaining fieldwork experience in various discipline of fisheries science. The programme was divided into following categories. Fish processing technology: - 35 days Fish catch composition analysis: - 21 days Socio economic survey: - 7 days Fisheries co-operative society: - 7 days Aquaculture and allied work: - 35 days In addition to this our college had arranged a study tour of 14 days. We visited four major states of Indian coastline i.e. 1. Maharashtra 2. Goa 3. Karnataka 4. Kerala We visited various national fisheries institute, fisheries colleges and private organizations for better exposure in fisheries science. College of Fisheries, Veraval Page 6
  • 7. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar AIM AND OBJECTIVE OF THE "RFWEP"  To develop skill and confidence among the student to tackle the various situation.  To collect the data regarding fishery and allied sector.  To know the gap between theory and practical.  To provide scope and opportunity to get better expose in the fisheries world.  To know how to deal with the fisherman, manager and officer.  To tackle the people at their gross root level.  To familiarize with the socioeconomic condition of the fisherman and status of the fishery in society, country and world.  To develop the understanding of rural community life and situation Prevailing in the village.  To provide opportunity for practical training through extension teaching method.  To know the role of fisherwoman in fishery and allied sector.  To know the factor affecting the adoption of modern technology.  To develop confidence and competence among the students for solving the problem related to fishery. College of Fisheries, Veraval Page 7
  • 8. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar FISH PROCESSING College of Fisheries, Veraval Page 8
  • 9. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar FISH PROCESSING PLANT Under RFWEP I visited the JINNY MARINE TRADERS, GIDC, Veraval to obtain training regarding fish/shellfish processing technology. The plant is EU approved. The entire internship program for fish processing technology is of 20 days started from 30th December 2007 to 18th January 2008. The general information related to processing plant is given below. (1) Owner: - Mr. K.P. Thomas (2) CEO: - Mr. K.P. Thomas (3) Plant manager: - Mr. Pathan (4) Production manager: - Mr. K.S. Babu (5) Q/C In charge: - Mr. D.S. Bisth (6) Lab Incharge: - Mrs. Khyati Mr. K.P. Thomas is first person to establish fish processing plant in veraval. He had a good experience in various aspects of this business and technology. The plant has various sections like… 1. Raw material receiving room 2. Raw material chill room 3. Pre-processing section 4. Ice-crushing room 5. Processing section 6. Blanching room 7. Flake ice room 8. Processing material chill room 9. IQF section 10. Packaging section 11. Daily packaging material room 12. Cold storage 13. Ant room 14. Freezing section PLANT DETAILS The plant was commissioned in September 1996. Total land area: - 5319 m2 Ice plant: - 30 m ton/day R.M. Chill room: - 20m ton/day Freezing facility: - 3 Blast freezer : - 2-plate freezer : - 2 IQF Units College of Fisheries, Veraval Page 9
  • 10. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Water treatment plant: - 12000 Ltr/hr R.M. capacity: - 20 ton/day Block ice plant: - 25 ton/day Flake ice plant: - 15 ton/day Whole R.M. freezing capacity: - 38 ton/day Tunnel freezer: - 4 ton/ 8 hrs IQF NO.1: - 3750 ton/day NO.2: - 1.5 ton/day Production capacity: - 20 ton Cold storage NO.1: - 175 M ton NO.2: - 275 M ton NO.3: - 150 M ton Storehouse: - 3 No. (For packaging materials, Chemicals, cleaning agent) 15. No. Of Workers: - 600 No. OTHER FACILITIES Apart from these other facilities include well-equipped In house laboratory for bacteriological and chemical tests like Histamine, Indole, TMA, and TVBN. Water treatment plant is there to provide portable water. Separate change room male and female workers. Foot dip and hand dip facility is available in every section. Adequate no of toilet far from seafood handling and processing area. LOCATION The plant (JMT) is located in veraval G.I.D.C. near by fish landing center. The distance between plant and landing center is about 3 kms. GMP is incorporated in handling and processing of seafood. They also follow HACCP system very strictly. Monitoring and improvements are done regularly in sanitation and hygiene conditions. The personnel involved in handling and processing of fishes are trained regularly for better hygienic seafood products. Chlorine level DESCRIPTION CHLORIN LEVEL Processing water and glaze water < 2 ppm Floor and wall washing 100-200 ppm Hand dip 20 ppm Foot dip 100-200 ppm Utensil and table washing 50 ppm SPECIES USED FOR PROCESSING In JMT only shell fishes are processed these include cuttlefish, squid, shrimp and octopus. Among these, various species are used to process according to demand and supply. (A). CUTTLE FISH: - College of Fisheries, Veraval Page 10
  • 11. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 1. Sepiella inermis (Unda goti) 2. Sepia prasadi (Long Bone), (LB) 3. Sepia subaculeata (Dedka) 4. Sepia pharonis (Makul), (Biggest size) (B). SQUID: - 1. Loligo duvacelli (Indian squid) 2. Loligo indica (Semi needle) (C). OCTOPUS: - 1. Octopus memranicus 2. Octopus vulguris (D). SHRIMP: - 1. Parapenaeopsis stylifera (Tiny) 2. Parapenaeopsis solenosera 3. Penaeus monodon (Tiger shrimp) 4. Metapenaeus dobsoni (Flower tail prawn) 5. Metapenaeus affinis 6. Metapeneaus monoceros (Kapsi) PRODUCTS They have many kind of products prepared from above fishes. The one of special feature of this plant is their value added product. Some products prepared here are not found any other processing plant. The some products prepared in JMT are listed below. SPECIES PRODUCTS (A) CUTTLE FISH CFW, CFWC, CFST, CFTN, CFSK. (B) SQUID SQWC, SQW, SQTN, SQRG, SQRGBKN, SSQ, SQFT, PUD Stuffed squid (SQ tube+PUD shrimp+Tentacle), SQT & SQTN, Frozen skewer with or without capsicum. (C) SHRIMP HO, HL, HLSO, PUD Shrimp, PD (Block frozen). GRADING SYSTEM By grading one can sort out material of uniform size and of weight. In JMT the grading is done manually by workers. These grades are universal and depend on buyer’s demand and subject to change. e.g. 40/60: - It indicates that in this grade in 1 kg of fish more than 40 pieces and less than 60 pieces should be there. In JMT only shellfishes are processed and packed. The grade system for these species is as follows. College of Fisheries, Veraval Page 11
  • 12. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar SECIES/ PRODUCT GRADE 1.CUTTLE FISH: - (A) CFWC U/1= 1050 gm, 1/2 =550-1050 gm, 2/4= 260-555 gm, 5/7= 160-255 gm, 8/12= 95-155 gm, 13/20= 55-90 gm, 20/40, 40/60, 60/Up or 60/80. (B) CFW U/20= Less than 20 gm, U/50= Less than 50 gm, 50/100, 100/150, 150/300. 2. SQUID: - (A) SQWC U/10, 10/20, 20/40, 40/60. (B) SQW U/3, 3/6, 6/10, 10/20. (C) SQRG 40/60, 60/Up. (D) SQTN 60/Up. 3.OCTOPUS: - (A) GUTTED 16/25, 20/40, 40/60. 4. SHRIMP: - (A) PUD (Peeled and Un Deveined) 10/25, 20/40, 40/60, 60/80, 80/100, 10/200 200/300, 300/600. 10/30, 30/50, 50/70, 70/100, 100/200. (B) HL (Head Less) 21/30, 31/40, 41/50, 51/60, 61/70. (C) HO (Head On) 11/16, 16/20, 21/25, 26/30, 31/35, 36/40, 41/50. YIELD RATE: - Yield rate shows the quantity (Wt.) of product obtained after processing at final stage. It depends on condition of raw material. If the raw material is fresh the yield rate is more and as the quality of raw material deteriorate yield rate also less. In some products yield rate is… (1) SQW: 100% (2) SQWC: - 80% (3) SQRG: - 40% (4) PUD (HO): - 60% (5) PUD (HL): - 45% PUD STUFFED: - PUD Stuffed is prepared mainly from squid. Their ingredients are as follows… INGREDIENT QUANTITY WEIGHT Squid head 1 NO. 8 gm PUD shrimp 16 No. 24 gm Squid tube 1 No. 25 gm Squid wings 1 Pair 3 gm Total weight 60 gm College of Fisheries, Veraval Page 12
  • 13. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar WATER AND ICE REQUIREMENT: - In the processing and cleaning of fishes/seafood portable water is used for that water treatment plant is also set up. For the processing of 1 kg fish 8-10 ltr water is required. This depends on condition of raw material. If raw material is fresh then less water requires to process it and vice versa. Ice plays very important role in maintaining quality of fish/fish products for longer time. As much as ice is used to store the fish better it will be. In JMT daily ice requirement is… Ice used/ day = Wt. of ice block * Ice blocks used/ day = 110 kg * 150 Nos. = 16500 Kg Ice/day. RAW MATERIAL SUPPLIER ITEM SUPPLIER’S NAME CODE PLACE Fish Ankoor seafood A Veraval Fish Super star seafood S Veraval Cephalopod Narendra seafood N Veraval Cephalopod Roshni seafood R Veraval Shrimp Jay somnath seafood J Veraval Shrimp Haji seafood H Veraval Capsicum Sheetal seafood SH Rajkot CODE LIST For packing they use 5 ply-corrugated cartons. When the products are packed in cartons information about product is printed on carton in code form. Product name Grade Production year Production month Production date Type of packing Supplier code Shift (Day, Night) For production year month wise alphabets are used and these are accepted universally. Only “I” is not used in this. CODE MONTH A January College of Fisheries, Veraval Page 13
  • 14. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar B February C March D April E May F June G July H August J September K October L November M December E.g. SQRG IQF 60/Up 6A07 1*10 kg D R SQRG= the product name (Squid ring) IQF = Type of freezing 60/Up= grade of product 1*10 kg= wt of product D= shift (day) R= supplier name (Roshni sea food) 6A07= production date, month and year (7/1/2006) FLOW CHART (A). PREPARATION OF CEPHALOPOD PEELED PRODUCT BLOCK FROZEN (SQWC, SQT & SQT, SQT, SQRG, SQTN & SQWC): - College of Fisheries, Veraval Page 14
  • 15. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar SECTION PROCESSING WORK R.M. receiving R.M. received washing, sampling, Visual inspection, weighing and icing  Pre-processing Peeling Deskining, gutting  Agitating 2.5 % brine sol. For15-20 min  Washing In portable water  Processing Grading Size wise sorting  Weighing & Jali setting for freezing  Freezing Freezing 6-8 hrs in tunnel freezer  Glazing In portable chilled water.  Ant room Packing In 5 ply corrugated carton.  Cold storage Frozen storage at -18 C or below.  Packaging Final packing As per buyer’s demand.  Shipment (B). PREPARATION OF SHRIMP PRODUCTS (HO, HL, PUD and BLOCK FROZEN): SECTION PROCESSING WORK R.M. receiving R.M. received Deicing, washing, Inspection, weighing College of Fisheries, Veraval Page 15
  • 16. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  R.M. chilling room  Pre-processing Beheading/peeling/ Head and offal removal Deveining  Washing Using chilled portable Water.  Processing Grading Size wise setting  Jali setting Size wise setting  Freezing Freezing IQF freezing  Packing 5 ply corrugated carton.  Frozen storage At -18 C or below.  Shipment The flow of process should be in one-way i.e. unidirectional, ones material comes to processing section should not send to pre-processing section. It helps to save energy and reduces chances of cross contamination. MICROBIOLOGY LAB In JMT well-equipped microbiology lab is there for to do bacteriology. The equipments they have in the lab are.  Centrifuge machine  Hot plate/magnetic stirrer  Digital pH meter  Electronic/Digital balance  Colony counter  BOD Incubator  Auto clave  Oven  D.W. Unit  Water bath  Incubator  Refrigerator, etc. Microbial Tests 1. TPC 5. vibrio cholera 2. E.coli 6. vibrio parahaemolyticus. 3. Streptococcus 7. Salmonella 4. Interobactor College of Fisheries, Veraval Page 16
  • 17. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar For the isolation of pathogens various media are used. These media favors the growth of specific pathogens only. The media used for isolation of various pathogens is as follows. Sr. No. PATHOGENS MEDIA 1. TPC TGBE, N- Agar, PCA (Plate count Agar) 2. S.coccus BP- Agar 3. E.coli T-7 agar 4. V.P. APW 5. V.C. SPW 6. Enterobacter VRVG WORKING AREA OF MICROBIOLOGY LAB 1. Media preparation room. 2. Sterilization room. 3. Inoculation room. 4. Incubation room. 5. Discarding room. MICROBIOLOGICAL TEST SAMPLE PARAMETER FREQUENCY NO. OF SAMPLE Raw material and S. aureus, V.C., E.coli, Daily finished products Salmonella, TPC Sanitation and hygiene TPC, Coliform, V.C. Every 15 days Salt S. aureus, E.coli, Lot wise/monthly AS REQUIRED sulphite reducing bacteria Water and Ice TPC, Coliform, V.C. Every 15 days LIMITS OF MICROBS, PESTICIDES & METALS (A) METALS SR. METAL LIMIT (ppm) NO. 1. Cadmium 1 2. Lead 1 3. Mercury 0.5 4. Arsenic 76  Sulphite as So2 limit:- (a) For U.K. and FDA (U.S.): - 100 ppm (b) For EU: - 500ppm College of Fisheries, Veraval Page 17
  • 18. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar (c) Should not exceed 100 ppm in raw meat and 30 ppm in cooked meat. (B) MICROBS IN FROZEN PRODUCTS SR. NO. MICROBS LIMIT 1. E.coli 20/gm 2. Staphy 100/gm 3. Enterobacter N.D. 4. V.C. N.D. in 25 gm 5. V.P. N.D. 6. Salmonella N.D. in 25 gm (N.D. = Not detected) (C) PRSTICIDE SR. NO. PESTICIDE LIMIT (ppm) 1. Dieldrin 0.3 2. DDT, DDE, 5 TDE 3. Heptachlore 0.3 ORGANOLEPTIC EVALUATION Organoleptic evaluation is done to check freshness of material or product. Generally it is used to check any dehydrated pieces, total pieces, over size and under size pieces, general appearance, etc. Info on carton: - KING GRORGE – SASHA CFWC IQF 13/20 D R 1*8 Kg 9-1 SHARVAN Master carton Wt. (Mc Wt.): - Fr. Wt.: - Count: - Fr pieces Wt. = Wt. of total pieces in 1 kg + extra pieces to compensate glaze wt. Total piece Wt. = Individual Wt. of previously taken pieces (1 kg) Total pieces in M.C. = Any Deformity = Yellow shade Pink shade Shape less Head broken Color/appearance Shape For Organoleptic evaluation No. /quantity of sample required is as follows. For R.M. 1 kg or 10 pcs from every 500 kg source wise and variety wise. For frozen product: - as per sampling scale. Type wise, variety wise and from days production. College of Fisheries, Veraval Page 18
  • 19. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar UNIFORMITY The individual wt. avg wt. of the pieces in the range of (+,-)25 %variation. Avg. wt. = Fr. Wt. / count Eg. Fr.Wt. = 100, 86, 88, 98, 96, 86, 90, 124, 110, 112. = 1010/10 = 101 gm. (+, -) 25 % variation is acceptable so, For +25% variation = 101+25 = 125 For -25% variation = 101-25 = 76 The minimum wt/piece = 76 gm. The maximum wt/piece = 125 gm. DOCUMENTATION FOR EXPORT For export of seafood container for Euro plant documents required for one container are as follows. 4 copy CFE 3 Copy invoice 2 copy Code list Health certificate G.S.P. The consignment we are exporting is insured against any damage occur to it. The payment of shipping of consignment is done by two ways. One is payment by processor and another is by buyers. But in most cases payment is done by processor. RECORD KEEPING In JMT they maintain certain records/register.  Raw material register  Water tank washing register  Cold storage register  Meeting register  Online check register  Cloth washing register  Waste disposal register  Water treatment plant register  Ice production register  Worker’s training register  Cooking and blanching register  Freezer log book  Ingredient check list  Processing register  Daily production and packaging register  Periodic or monthly sanitation control record  EIA certificate register College of Fisheries, Veraval Page 19
  • 20. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  Calibration register  Chlorine testing register  Bacteriological register  Dispatch register SURVEY OF FISHERY PRODUCTS Under RFWEP I visited Khara kuva local fish market at veraval. At there various fishery products were sold.  Salted jelly fish  Processed fish vertebrae  Fish gut lining College of Fisheries, Veraval Page 20
  • 21. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  Squid meal  Air bladder of catfish  Dried Bombay duck  Fish maws  Dried jawala prawn  Chitin  Glucosamine  Essential amino acid  Shark bone  Fish silage  Shrimp extract powder  Fish liver oil  Fish body oil  Fish wafer  Shark skin leather  Shark fin rays  Squaline  Dried Scolidon  Gonad of Bombay duck  Liver of catfish  Salted Hilsa  Dried shrimp  Dried Bombay duck  Dried Mendali  Dried reef cod  Dried Herring  Dried Silver Pomfret  Dried and saltedshrimp  Dried Steak and Bumbla  Dried Khagri  Dried Bangra  Dried Dhoma HINDUSTAN UNILIVER LTD CHORWAD INTRODUCTION: - Under RFWEP I visited Hindustan Unilever Ltd (HUL), Chorwad to observe and get knowledge about Surimi production. The first time Surimi production was by “Gadhrimarine” in 1994. The plant was established in 1996. They operate two Surimi plants one in Chorwad and another in Manglore. Traditional and advanced system was used for Surimi production. College of Fisheries, Veraval Page 21
  • 22. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Director of plant: - Mr. Sudhakar Dhande Q/C in charge: - Mr. Sameer Nayer SELECTION OF RAW MATERIAL Various species of fish used for Surimi production such as...  Rani fish (Nemipterus spp.)  Dora (Priacanthus spp.) (Kinmedai)  Bhunger (Saurida spp.)  Turi (Johnius spp.)  Dhoma (Johnius spp.)  Jeera (Sphyraena spp)  Bagga (Trichurus spp.) For Surimi production meat should be white so fishes having white meat were selected. The raw material selected for Surimi production should be  Cheap  Easily available  More flesh  Low market price The Flow Chart of Surimi Production Raw material (Head less and gutted)  Screw conveyer  Fish washer – 1 (10ppm chlorinated water)  Net conveyer  Quantity feeder (Double screw conveyer)  Fish washer – 2 (10ppm chlorine water) `  Net conveyer  Crusher  College of Fisheries, Veraval Page 22
  • 23. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Meat separator  waste  outside  Continuous leaching tank- 1 (CLT – 1)  Vacuum pump  Rotary screen 1 & 2  Washed water   Continuous leaching tank – 2 Correction rotary screens  Vacuum pump  Rotary screen 3 & 4  Washed water  Batch leaching tanks 1 to 5  Washed water  Fat trap tanks  Vacuum pump   Holding tank  Correction rotary screen  Vacuum pump  Rotary screen  Washed water  Refiner Correction rotary screen   Screw press  Water  Vacuum pump  Screw conveyer  Hi-Knidder [It mixes the meat and Cryoprotectants, 100kg meat + 6kg sugar + 200 gm STPP (Sodium trio polyphosphate) + 200 Gms egg white powder (if required)]  Stuffer (Extruder)  Packing (10kg blocks are packed in polythene bags)  Freezing (In plate freezer for about 2 hrs.)  Metal detector  College of Fisheries, Veraval Page 23
  • 24. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Packaging in master carton (Two slabs are packed in one master carton)  Storage QUALITY INSPECTION OF SURIMI Sample Preparation For quality inspection of Surimi sample was taken at every 100 carton. 1kg meat as sample was taken from the block and was kept for thawing for 20-25 min. To prevent protein denature thawing was done in control air condition. After thawing it was grinded in Silent cutter for about 3 min temperature maintained at -2 to -3 C now salt (30 gm) was added and again 5 minute grinded. During grinding temperature was maintained at 150C. After grinding tapping was done (10-15 times, but standard is 22-23 times) to remove air bubbles. Then meat was filled in Stuffer to prepare tubes. Tubes were made up of Vinyledene chlorine, which is a heat resistant plastic. Tubes were prepared using stuffer. Generally 3 tubes were prepared from 1 kg meat. These tubes were then kept in chill water for 10 min after that placed in hot water (90 0C) for 40 min. Then it was kept in ice for 10 min. and incubated for 12 to 24 hrs. at 200C. After that following tests were done.  MOISTURE: - Moisture is measured in moisture meter (moisture content of surimi should be 75.5). 5gm sample was placed under infrared lamp for 15-20 min. GEL STRENGTH = DEPTH (cm) x BREAKING (gm)  GEL STRENGTH: - Gel strength is measured by RHEO TEX meter. It decides the quality of surimi.  COTAMINATION TEST (Sand check): - Sand particles were checked and points given to decide the quality of surimi.  = 1 Point, if size of sand particle is more than 5 mm. ∆ = ½ point, if size of sand particle is less than 5 mm. POINT TABLE POINT CONTAMINANT 10 0 9 1-2 8 3-4 7 5-7 6 8-11 5 12-15 4 16-19 3 20-25 2 26-30 1 31-Up College of Fisheries, Veraval Page 24
  • 25. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  WHITENESS: - It was checked by whiteness meter.  MEAT PH: - Meat pH is tested using pH indicator.  ASHI TEST: - Ashi test is done by piercing the teeth into meat. In addition to quality checks water Hardness, water PH, TDS and Chlorine tests were also done. Microbiological tests are also done such as TPC, Salmonella, E-Coli, Vibrio etc. Grade Determination After completion of above test grading was done. College of Fisheries, Veraval Page 25
  • 26. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Grade Moisture Minimum Minimum Total Whiteness Contaminants Ashi Braking Depth Gel . (Gm) (Cm) Strength (Gm X Cm) SSSA 75-76 900 1.4 1260 49 7 UP 9 UP SSA 75-76 800 1.3 1040 48 7 UP 8.5 UP SA 75-76 617 1.17 700 47 6 UP 8 UP AA 75-76 175 1.05 522 46 6 UP 6.5 UP A 75-76 400 1 400 44 6 UP 5.5 UP KA 76-77 333 0.9 300 44 6 UP 5 UP (A) 76-77 250 0.8 200 44 6 UP <5 C 76-77 <250 <0.8 100 44 6 UP - Grades were written on the carton after two days of packaging. And after that it was exported to Japan and other countries PRE-PROCESSING HANDLING Under RFWEP I have sanctioned to observe pre-processing handling of fish and shellfish. So for that I had visited the landing center at Veraval. Here I had observed following things. College of Fisheries, Veraval Page 26
  • 27. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar The handling of fish is not in hygienic manner. When boat lands on jetty the fishes are removed using spade from the fish hold to cartons. The cartons are very dirty. The quantity of ice used for storage of fish is not enough. For the weighing fishes traditional weighing system is used. Drainage system is not proper to drain water from fish wash. There is no fencing to prevent rodents like cats, dogs, etc. get entry in pre-processing handling area of landing center and damage the fish quality. Fishermen and the buyers are not bothering about quality of fish. Fishes are dumped in hazardous manner. The spade used for transferring the fish from fish hold is rusted and sharp, which may damage the fish. Ice which plays important role in maintaining quality of fish for longer period is of poor quality. Some fishermen use thermocol boxes while going for fishing, which play a role of barrier between ice and atmosphere so ice will melt at very slow rate. The condition of fish hold is good in some boats and in some cases some of its part was rusted. The fishes are stored in fish hold in bulking method. Generally most fishermen go for 10 days fishing. After washing, weighing and icing the fish at landing center fishes are transported to processing plants in “chhakdo rickshaw”. These rickshaws are very dirty and inner surface is rough having crevices and cracks so, the dust particles, scales, etc accumulate and deteriorate the quality of fish. There is no facility of facility of insulation or shade in it so the temperature of fish rises to high and deteriorates the fish quality. Still the landing center of Veraval needs lots of improvement. It has good potential if proper facility and development is done. FISH CURING YARD Under RFWEP I visited fish curing yard at veraval. I visited S.S. Fisheries and Jose & Bros. to get knowledge and experience on various aspects of fish curing. College of Fisheries, Veraval Page 27
  • 28. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar In curing yard at very small and thin fishes like anchoviella were dried whole without salting. Small fishes like sole fishes, small Crockers were salted whole and dried. Splitting or cutting into pieces before salting was done in case of bigger fish. While big fish like big ray, cat fish, shark etc. are split and deep sores are made in the exposed layer before salting for more contact with salt and to increase the surface area for faster evaporation of moisture. Salting is better in brine rather than in dry salt. When fatty fish is salted air should be excluded during brining to prevent rancidity. Salt are added in appropriate ratio 1:3. They use raised platform for drying of fish it prevent fish from contamination through dust, animal and also from water. Dried fish has shelf life of 15 days in summer and 30 days in winter. After drying fishes were packed in wooden box and cover with gunny bag. Each box contains 45 kg of fish. Soon after packing it was transported. Species used for curing  Ribbon fish  Sandhi  Dhoma  Turi  Bombay duck  Sole fish  Jibh  Eel  Kati  Shark  Magra  Barracuda  Bangda Dry salting method they follow is as under. B-grade quality raw material  Grading (Big, fatty and small fishes)  In big fishes were spilited, Small fish gill cover was removed  Dry salting for 1 to 2 days  Excess salt removed  Cleaning (fat removal)  Small fishes dried for 3-4 days  Packing (Polybags) College of Fisheries, Veraval Page 28
  • 29. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Products were prepared as per the buyers demand.  Light salt full drying for West Bengal, Tripura, Assam  Light salt semi dried for Kerala, Tamilnadu. The cured fishes were exported in Srilanka and Singapore. FISH MEAL PLANT During internship in fish processing technology I visited fishmeal plant. I visited Star fish meal plant at veraval G.I.D.C. generally fish meal was prepared from kutto and used for feeding in poultry farm due to good nutritional content. College of Fisheries, Veraval Page 29
  • 30. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar For the fishmeal preparation they receive raw material from the Veraval, Porbandar, Jakhaw, Mangrole, and Okha. They also receive raw material from fish processing industries, which include trash fishes, damaged, and rejected fishes & fish processing industrial waste. The raw materials were purchased at the rate 1.50 to 2 Rs/kg According to protein level fishmeal was graded. GRADE: - A Sr. No. COMPOSITION % 1. Protein 45 2. Moisture 10-12 3. Sand/silt 5 4. Salt 5 GRADE: - B Sr. No. COMPOSITION % 1. Protein 35 2. Moisture 10-15 3. Sand/silt 8-10 4. Salt 5 FISH MEAL PRODUCTION Method: Raw material was washed and then spread in a thin layer over a raised platform for 8 to 10 hrs for drying under sun to maintain moisture level. After drying dried raw material was sieved sand & silt separated from it and kept in gunny bags. Each bag contains 25kg of dried fish. These dried fishes were grinded in the grinder. The grinder has a 50 hp motor. Now microbial test was done for protein, moisture, sand/silt & silt. The production capacity of the plant was 10-12 ton/day with 6-8 working hrs/day. After grinding the powdered dried fish were packed in gunny bags and stored in cool and dry place.  Storage: - They store the fishmeal in gunny bags of 50-55 kg.  Shelf life: - 6 months.  Storage capacity of plant: - 1000 ton.  Market price of fishmeal: - Rs. 8000/ton.  Marketing: - they sold it to poultry farm  Problem: - during storage insect infestation and moisture level. I visited another fishmeal plant "OCEAN AQUATICA". The entire fish meal production was mechanical and very less manual work was involved. The fishes that are commercially not important (trash fish), damaged and low market price were generally used in fishmeal production. College of Fisheries, Veraval Page 30
  • 31. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar METHOD OF FISH MEAL PRODUCTION Raw material received (Dumped in pit)  Screw conveyor  Cooker (Cooking for 10-15 min)  Screw press (Removal of excess water)  Dryer (As per required moisture content)  Crushing (In hammer mill as per required size) This entire process takes about 1.5 - 2 hrs. Fishmeal is then packed in 50kg polythene bags and stored in cool and dry place. SUMMARY: -  During my RFWEP in processing section, I have gone through all practical aspect regarding post harvest technology. College of Fisheries, Veraval Page 31
  • 32. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  For the fish-processing unit, I was engaged in JMT Ltd. Where I gained all the practical knowledge regarding finfish & shellfish processing in various forms as per buyer’s demand. In that plant the fishes & shellfishes were processed starting from pre-processing, grading according to different size, freezing, and finally packing in various forms. We also gone through some of the microbial aspects like detection of specific microbes in seafoods.  At last I engaged in Survey of various fishery-based products where I observed various by products.  For the surimi production process I was engaged in HUL, Chorvad. Where I observed aspects related to surimi.  For the preprocessing handling process observation, I was engaged at Veraval harbour. Where I observed preprocessing handling of fish& shellfish onboard vessel & at harbour during unloading.  We were engaged at “Joes & Bros“ curing yard. Where I was well aware that how fishes were preserved by dry curing method. By using of salt & sunlight they can preserve the fishes up to months.  For the study & practical experience of Fishmeal production, I had visited “S.S. Fish meal plant”. Where I got practically information regarding Fishmeal composition, their use & application in various fields.  Thus through out this programme I was very much well aware with all that post harvesting activity conducted in Veraval. College of Fisheries, Veraval Page 32
  • 33. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar FISHING EXPERIENCE AND ACTIVITIES SHRI MAHAVIR MACHIMAR SAHKARI MANDLI LOCATION: MAHAVIR MACHHIMAR SAHKARI MANDLI-MANGROLE. DATE: 23/02/2008 Under RFWEP I have take visit of co-operative society at Mangrole. I have concerned Mr. Ramjibhai Gohel, he is in charge of this society has give information about various activities of this co- operative society. This co-operative society was established on 26th FEB 1954 at Mangrole. Since College of Fisheries, Veraval Page 33
  • 34. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar establishment the society is working for the progress and socio-upliftment of fishermen community of Mangrole village. Activities of society : -  This society possess diesel pump so, member fishermen of this society get diesel at low cost then market price.  It provides fishing gears, equipment and accessories to fishermen at low price.  Society provides subsidy on purchase of fishing gears and small boat.  If there is any problem arise in fishers regarding fishing or any other, society intervene it and put in front of government.  Society takes helps of information collected by satellites, in which information regarding availability of fishes with respect to fishing ground is present. So, that fisherman gets more catch at less effort.  The society remains in contact with port authority and collects information of weather and tide condition and provides it to fishermen.  It also helps fishermen for sell of catch so, that they get maximum possible returns from it. Membership To obtain member of this society any person (fisherman) of that area having at least 18 yr old can be a member of this society. For this he has to pay 51 Rs. SUMMARY Shri Mahavir Machhimar co-operative society, Mangrole working efficiently and actively for development and success of fisher community. The infrastructure and management of the society is very good. The personnel of society are always ready to help and to solve the problem of fishers. ROYAL FIBER LOCATION: “ROYAL FIBRE” SHIPYARD MANGROLE. DATE: 21/02/2008 I have taken a visit of “Royal fibre” at mangrole. They mainly prepare fibre boats in this shipyard in different sizes according to the buyer’s requirement. I have first concerned Mr. College of Fisheries, Veraval Page 34
  • 35. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Mohammad Hussein. Mr. Mohammed has make me familiar about how to prepare FRP boat sand gave information about various chemicals and materials required for preparing FRP boats.  Chemicals & Materials required for FRP boat construction are:  MAT: - Met is a fibrous material prepared from synthetic fibre. Chopped strand mat having specific gravity of 300-800 gm/mt2.  ROUISE: -It is a kind of synthetic material.  RASIN: - It is a one type of polyester.  WAX or POLISH: - To make smooth surface of the mould.  COBALT: - It is mixed with resin to provide stickiness.  CATALYST: - It is mixed with resin for proper application of resin.  PIGMENT: - To give color.  GEL COAT: - It is a semi-liquid type of material and is used to mix the color well. Resin is mixed with cobalt and catalyst just prior (5 to 10 min) of its use. Cobalt is used because it provides stickiness & strength while catalyst is added to accelerate the chemical reaction. All above chemicals and materials are brought from local shop in mangrole. In addition to all these chemicals and materials mould is prepared for the preparation of FRP boats. MANUFACTURING PROCESS OF FRP BOATS: -  First inner surface of entire mould is cleaned to make it free from dust. The surface of the mould should be clean and smooth before its use.  After that apply thin layer of wax (polish) on it with clean and soft cloth and then immediately wipe off the wax. Repeat this process until a lustrous surface is obtained. So, the material can be easily removed after the process is completed.  Then apply gel coat and color on the waxed surface of the mould.  Apply one layer of mat on the surface of mould by using resin, which is already mixed with cobalt and catalyst. On this layer one layer of rouise is spread using resin.  Likewise alternate layers of mat and rouise is applied with the help of resin. Total number of layers of mat and rouise to be applied is mainly depends upon the size of the boat. It differs with the size of boat.  Then the mould is kept for drying under the sunlight.  After complete drying mould is removed and finally using wooden frame two parts are jointed together and strength is given th FISHING EXPERIENCE LOCATION: JAFRABAD DATE: 10/4/2008 Under RFWEP I got the opportunity to experience a fishing trip in Jafrabad. We have started our trip in early morning. The fishing boat takes about 2 hours to reach to the fishing ground. Here in Jafrabad generally Dol-net is used for fishing. Dol-net is a one type of passive gear. College of Fisheries, Veraval Page 35
  • 36. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar We were observed the entire operation of Dol-net fishing. About 4-5 dol nets was used in fishing boat. After reaching to the fishing ground the fishermen set the net using sinkers and floaters (buoys). The net is kept as such in the water for about 6 to 7 hrs. Then after 6 – 7 hours after that 7 to 8 fishermen hauled the net. Net hauling is very tough job. After hauling, net was again set in the water and then sorting of fishes was done on the boat deck and then second net was hauled, likewise this process continuously done in whole day. We help them in sorting of fishes and also in the net hauling. Various spps of fishes were caught by Dol-net such as shrimps, sole fish, bhunger, Bombay duck, croaker, miscelineous, etc. After sorting these fishes are stored in the cold storage. We observe the entire operation very carefully. We also observed how to use the VHF and how to operate the boat. The fishing trip was only one day so, we return at evening time. The trip was very informative and joyful. The fishermen were very kind to us, they explain us the entire fishing operation. This experience was amazing and I will never forget this in my rest of the life. College of Fisheries, Veraval Page 36
  • 37. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar STUDY OF FISH CATCH COMPOSITION VERAVAL FISHING HARBOUR I have visited veraval fishing harbour & landing centre. I had collected some information regarding fish catch composition in which various fishing vessels, their input costs, catch quantity & output (revenue) were also included. I had surveyed 60 fishing vessels in veraval fishing harbour. Data analysis from the survey carried out from 60 various boats on the basis of their fish catch composition. I concluded that about 9-10 species are generally caught in veraval and near by area in the month of Feb. So on this basis of this data; I prepared a final statistical report in which every species was individually coded like A, B, C ….Due to slake season the total catch of each boat was near about 1-4 ton. College of Fisheries, Veraval Page 37
  • 38. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar The main benefit for statistical data analysis is that, I find the various species available at veraval landing center. Catch of 60 boats is 48722 kg, so we can calculate average catch & annual catch from this data.  Total catch of 60 boats = 48722 KG  Total trip/yr = 32  No. of boat = 3000 Average catch = Total catch No. Of boat = 48722 60 = 803.78 kg/trip Annual catch = average catch x Fishing trip in year x No. of boat = 803.78 x 32 x 3000 = 2411340 kg/yr SUMMARY:  In the internship of Fish catch composition study, I was engaged to know Catch composition of various species available at Veraval harbour.  For that I collected catching related information & data from harbour. I also came to know which are the various species available at Veraval. I also got knowledge regarding various gear used in catching of various species.  One day I was engaged to the “Royal Fiber ship yard”, Mangrole, where I got information regarding FRP boat building process, various materials used for the making of the FRP boat construction. I also got well aware with advantage of using FRP boats. College of Fisheries, Veraval Page 38
  • 39. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  We were engaged in making of various models of Aquaculture pond construction and site selection.  At last we were engaged in fishing experience and activities, Jafrabad. College of Fisheries, Veraval Page 39
  • 40. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar SOCIO-ECONOMIC SURVEY IN FISHING VILLAGES Annexure V Fisheries Economics Survey Guidelines (Questionnaire) 1. Identification Village: - Chorvad Mouza/district: - Junagadh Block: - Chorvad Name of student: Hitesh K Karkar Date of survey: - 27/2/2008 1.1 Location and approach a) How far is the village from the district and sub division: - 25 km College of Fisheries, Veraval Page 40
  • 41. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar b) Has the village easily accessible in all seasons of the year? If not, in which part of the year and what is the mode of approach? : - Yes c) Topography: - Sloppy gradient d) Give the distance from Approximate distance from the Center village Taluka head quarters 25 km Post office/telegraph office 9km Railway station/RTC bus depot 4 km All weather motor able road 4 km Primary/middle school 4 km High school/collage 4 km Godown/ware house - Cooperative credit society 1 km Commercial bank/RRB/GB 4 km Police station 0 km Health center 1 km Communication, transport & marketing facilities a) What kind of transport facilities is available in the village: - Diesel rickshaw & S.T. Bus b) Note storage the facilities available, with details of no, capacity and rate Charge: - No facility available c) Mention the market wholesale and retail market (give details of location, Distance and produce handled): - Local market available in village & Wholesale market in VRL 19km d) Is there any regulated market near by? : - Yes, in Chorvad e) Sale scope of agriculture and other animal product: - No Vital Statistics Census Increase or decrease over Population year 19 (percentage) 1. Males a) Adults 65 % b) Children (below 15 year) c) Sub-total 2. Females Data not available a) Adults 35% b) Children (below 15 year) c) Sub- total Grand total 6000 Sex ratio (female per 1000 male): - 60 % (1000 males: 600 female) Occupation distribution College of Fisheries, Veraval Page 41
  • 42. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Particulars 1971 1981 1991 Difference (+, -) 1) No. of fisheries labor 2) No. of non fisheries workers Data not provided 3) Other total 2. Land Utilization, Water Supply and Fish Farming Pattern 2.1 Natures of soils a) Sandy b) Type of land: Up Land 2.2 Land utilization pattern in past 3 years Items 1980 1990 2000 1) Geographical area Data not Data not Data not available available available 2) Forests = = 3) Barren and uncultivable land = = 4) Land put to non fisheries use = = = 5) Cultivable waste = = = 6) Permanent fish pond and other farming land = = = 7) Land under misc. tree crops and groves = = = 8) Current fallows = = = 9) Other fallows land 2.2A Water supply to the village Source Number Area water supply 1. Canals Data not available 2. Tanks 1 no. 3. Well 10 no’s. Data not available 4. Tube well Aprox 60 No. Data not available 5. Others Data not Data not available available 6. Total net area water Data not Data not available supplied available 7. Total area water supplied Data not Data not available available 3. Fisheries credit a) Institutional S.T. Loan Cooperative Commercial Banks Government R.R.B. Crop wise S.F. R.I. S.F. R.I. S.F. R.I. S.F. R.I. 1 They Not provide Credit to Fishermen College of Fisheries, Veraval Page 42
  • 43. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 2 3 (S.F.: - Scale of Finance; R.I.: -Rate of Interest) 4. Village Industries 4.1 What are the different agro based industries existing in the village: - No 4.2 Indicate further scope to set up any other type of agro-based Industry: - Yes, coconut utilizing industries. Wholesale and retail price of fisheries products Sr. No. Product Source Prices (in Rs.) 1 Dhoma 2 Mackerel 3 Shark 4 Pomfrate 5 Crocker ANNEXURE VI FAMILY BUDGETS Name of respondent: - Karim Memon Village : - Chorvad 1. General a) Educational qualification of the respondent (head) :- Illiterate b) Religion of the family :- Muslim c) Whether nucleus/joint family :- Joint d) Occupation/status :- Owner e) Social participation of the respondent :-Members of co-operative Society & “Swadhyay” f) Fuel used : - Kerosene 2. General living condition a) Nature of house: - Pucca College of Fisheries, Veraval Page 43
  • 44. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar b) No. of room : - Two room, one Kitchen c) Toilet facility : - NA 3. House hold composition NAME M/F AGE EDUCATIONAL OCCUPATION LEVEL Karim Memon M 35 Yrs Illiterate Fishing Firoza F 32 Yrs Illiterate Housewife Salim M 4 Yrs - - Reshma F 11 Yrs 4 th - 4. Income of household (i) Farm income a) Income from land owned : No b) Income from land taken on lease : No c) Lease amount : No (ii) Non farm income a) Source :- Fishing b) Total income: - 4000 – 6000 Rs/month 5. Family expenditure Consumed/ Frequency Sr. Name of Qty/ Cost/ Total Unit Month of NO. commodity day unit expenditure Year week consumption 1 2 3 4 5 6 7 8 They can’t provide us any type of expenditure and Income of their Family 1. Fish 2. Agriculture product a. Cereals b. Pulses c. Cereal substitute d. Pulses products and substitutes e. Roots and tubers f. Green leafy Vegetables g. Other vegetable h. Fruits (i) Fresh (ii) Dry i. Nuts & Oil seeds 3. Fresh Foods a. Fresh (mutton, chicken, eggs) b. Canned 4. Milk and milk products a. Milk b. Curd College of Fisheries, Veraval Page 44
  • 45. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar c. Milk products 5. Fats and oils a. Butter b. Ghee c. Hydrogenated oil d. Refined 6. Sugar and jaggery 7. Spices and condiments (Tamarind, chilies, turmeric) 8. Beverages 9 Bakery products Confectionary etc. And refreshments etc 10. Total (food) a) Clothing b) Footwear c) Fuel and light d) House rents repair and taxes e) Ceremonies, function, travel and pilgrimage f) Miscellaneous goods, services and recreation Total (non food) Total expenditure Percentage expenditure on a) Food b) Clothing c) Fuel and lighting d) House rents and function e) Miscellaneous 11. Total annual expenditure Total income Total expenditure Surplus of deficit College of Fisheries, Veraval Page 45
  • 46. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar QUESTIONARY Sr.no. Questions Answer given by the fisherman 1 Name of the fisherman. Karim Memon 2 Type of ownership of boat / net etc. Owner of the boat 3 No. of fishing days in a month. 20-22 (Uncertain) 4 No. of fishing month. 7-8 months/ Yr 5 No. of type of crew on boat. 4 Crew, Khlasi 6 Type of insurance cover on each of the crew& amount and Life time 15000- duration. 25000 Rs 7 In his opinion which are the hazards on craft and on sea. Landing very is very difficult and in sea trawlers damage their gears 8 From the fishing village which all places (among from the village) does he go for fishing. 9 Weather it is one day or multyday. One day 10 How much does he spend on College of Fisheries, Veraval Page 46
  • 47. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 1) Repair of boat/yr: - 10000 – 15000 Rs/yr 2) Repair of nets/yr: - 15000 – 20000 Rs/yr 3) On fuel per trip: - 1500 – 2000 Rs/yr 4) On ice per trip: - No ice is used 5) On ration/trip: - No ration required 11 On an average how much of fish does he land per trip. 700 – 800 kg/trip 12 Which are the verities of fishes (enumerate for each of the Silver, Dhoma, Baga, months). Chapri, etc… 13 What is his method of disposing the catch? Manually sorted out and transferred to land in “tagaras” 14 How much hours does he take to dispose of the catch after 3-4 hrs his catching them on sea? 15 Whether any middlemen are involved or he gives directly to Middle man involved processors. 16 Is there a co-operative society in the village? If so, how There is one co- many? operative society in the village 17 Does the society function properly – Mention the problems No, due to encountered in the fisheries co-operative society not unavailability of functioning properly? enough credit 18 In the fisherman’s opinion what best should be done for its Provide enough efficient functioning. financial support 19 Are there other communities also involved in fishing? Yes, Koli, Muslim Which are those? 20 Is there co-operations with these communities?” If not Yes which are the cause of ill-will and/or trouble. 21 Are landing/berthing facilities adequate? If not, which type Yes of facilities do they need? 22 Do they require any structural changes in any of the above, Yes. They need jetty If so, which are those? having enough drought for easy access to sea and land. Fish market in near by area. 23 How much far is the nearest doctor available-Is there a 1 km. away primary health centre in the village? 24 Does any fisheries department personnel visit him and Yes. At every month. what is the duration? 25 Which type of help is the fisheries department able to - provide to the fisherman. 26 Does the fisherman face any problem with his dealings with Yes. Some time they other departments – If so, which are those? are not answered properly 27 What does the fisherman do when there is no fishing – Repairing of boat, during slack period Does he take to any worthwhile job or nets and engine. whiles away his time. 28 On an avg. how much does he earn per month during off. 3000 – 4000 College of Fisheries, Veraval Page 47
  • 48. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Season? Rs/month 29 Of the total amount that the fisherman can save, how much As per the does he spend on… requirements. a) Education of his children and himself: - b) On up keep of the health of his Children and himself: - 30 Does he have any vices (bad habits), which can bring down Yes, smoking his working efficiency as a fisherman? 31 From where does he get the spare parts of engine, Veraval nets/ropes/twines/sinkers etc. 32 Does GFCCA provide any of his input? If so, which are No those? 33 What are the total expenses/trip & income/trip? NA 34 Does he incur looses in a month/season if so, for how Yes, 20-24 many trips on an avg. per fishing season. trip/month 35 Does the fisherman save for his future needs or is it a hand Yes to month existence? 36 Does the fisherman want his children to follow him or Yes otherwise – if so, which occupation? ANNEXURE VI FAMILY BUDGETS Name of respondent: -Harilal Ranchhod Village: - Chorvad 1. General a) Educational qualification of the respondent (head): - Illiterate b) Religion of the family: - Hindu kharva c) Whether nucleus/joint family: - Joint d) Occupation/status: - Owner e) Social participation of the respondent: -Members of co-operative Society & “Swadhyay” f) Fuel used: - Kerosene 2. General living condition a) Nature of house: - Pucca b) No. Of room: - One room c) Toilet facility: - NA d) Living area: - 12 *14 ft College of Fisheries, Veraval Page 48
  • 49. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 3. House hold composition NAME M/F AGE EDUCATIONAL OCCUPATION LEVEL Harilal Ranchod M 38 Yrs Illiterate Fishing Shantiben F 35 Yrs Illiterate Housewife Vishal M 10 Yrs 4th std - 4. Income of household (i) Farm income a) Income from land owned: No b) Income from land taken on lease: No c) Lease amount: No (ii) Non farm income a) Source: - Fishing b) Total income: - 5000 – 7000 Rs/month 5. Family expenditure Consumed/ Frequency Sr. Name of Qty/ Cost/ Total Unit Month of NO. commodity day unit expenditure Year week consumption 1 2 3 4 5 6 7 8 They can’t provide us any type of expenditure and Income of their Family QUESTIONARY Sr.no. Questions Answer given by the fisherman 1 Name of the fisherman. Harilal Ranchod 2 Type of ownership of boat / net etc. Owner of the boat, Gill net 3 No. of fishing days in a month. 20-25 days (Uncertain) 4 No. of fishing month. 8 months/ Yr 5 No. of type of crew on boat. 3 Crew, Khlasi 6 Type of insurance cover on each of the crew& Yearly 10000 Rs amount and duration. 7 In his opinion which are the hazards on craft and on Landing very is very sea. difficult and in sea trawlers damage their gears 8 From the fishing village which all places (among from the village) does he go for fishing? 9 Weather it is one day or multyday. One day College of Fisheries, Veraval Page 49
  • 50. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 10 How much does he spend on 1) Repair of boat/yr: - 10000 Rs/yr 2) Repair of nets/yr: - 17000 – 18000 Rs/yr 3) On fuel per trip: - 2000 Rs/yr 4) On ice per trip: - No ice is used 5) On ration/trip: - No ration required 11 On an average how much of fish does he land per 600-700 kg/trip trip. 12 Which are the verities of fishes (enumerate for each Ribbon fish, Pomfret, of the months). Dhoma, Dola, etc… 13 What is his method of disposing the catch? Manually sorted out and transferred to land in “tagaras” 14 How much hours does he take to dispose of the 3-5 hrs catch after his catching them on sea? 15 Whether any middlemen are involved or he gives Middle man involved directly to processors. 16 Is there a co-operative society in the village? If so, There is one co- how many? operative society in the village 17 Does the society function properly – Mention the No, due to lake of problems encountered in the fisheries co-operative adequate credit and society not functioning properly? facility. 18 In the fisherman’s opinion what best should be done Administrative for its efficient functioning. changes required. 19 Are there other communities also involved in fishing? Yes, Koli, Which are those? Muslim,etc… 20 Is there co-operations with these communities?” If Yes not which are the cause of ill-will and/or trouble. 21 Are landing/berthing facilities adequate? If not, which Yes type of facilities do they need? 22 Do they require any structural changes in any of the Yes. They need help above, If so, which are those? from co-operative society and fuel depot within the village. 23 How much far is the nearest doctor available-Is there 1 km. away a primary health centre in the village? 24 Does any fisheries department personnel visit him Yes. At every month. and what is the duration? 25 Which type of help is the fisheries department able to - provide to the fisherman. 26 Does the fisherman face any problem with his No dealings with other departments – If so, which are those? 27 What does the fisherman do when there is no fishing Repairing of boat, – during slack period Does he take to any worthwhile nets and engine. job or whiles away his time. 28 On an avg. how much does he earn per month during 2000 – 3000 College of Fisheries, Veraval Page 50
  • 51. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar off. Season? Rs/month 29 Of the total amount that the fisherman can save, how As per the much does he spend on? requirements. a) Education of his children and himself: b) On up keep of the health of his Children and himself: - 30 Does he have any vices (bad habits), which can bring Yes, smoking down his working efficiency as a fisherman? 31 From where does he get the spare parts of engine, Veraval nets/ropes/twines/sinkers etc. 32 Does GFCCA provide any of his input? If so, which No are those? 33 What are the total expenses/trip & income/trip? NA 34 Does he incur looses in a month/season if so, for Yes, 22-25 trip/month how many trips on an avg. per fishing season. 35 Does the fisherman save for his future needs or is it a Yes hand to month existence? 36 Does the fisherman want his children to follow him or Yes otherwise – if so, which occupation? ANNEXURE VI FAMILY BUDGETS Name of respondent: -Shanti Babu Village: - Chorvad 1. General a) Educational qualification of the respondent (head): - Illiterate b) Religion of the family: - Hindu kharva c) Whether nucleus/joint family: - Joint d) Occupation/status: - Owner e) Social participation of the respondent: -Members of co-operative Society & “Swadhyay” f) Fuel used: - Kerosene 2. General living condition a) Nature of house: - Pucca b) No. Of room: - Two room c) Toilet facility: - Available d) Living area: - 10*12 ft 3. House hold composition College of Fisheries, Veraval Page 51
  • 52. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar NAME M/F AGE EDUCATIONAL OCCUPATION LEVEL Shanti Babu M 40 Yrs Illiterate Fishing Rukhibai F 38 Yrs Illiterate Housewife Payal F 9 Yrs 3rd std - 4. Income of household (i) Farm income a) Income from land owned: No b) Income from land taken on lease: No c) Lease amount: No (ii) Non farm income a) Source: - Fishing b) Total income: - 4000 – 5000 Rs/month 5. Family expenditure Consumed/ Frequency Sr. Name of Qty/ Cost/ Total Unit Month of NO. commodity day unit expenditure Year week consumption 1 2 3 4 5 6 7 8 They can’t provide us any type of expenditure and Income of their Family QUESTIONARY Sr.no. Questions Answer given by the fisherman 1 Name of the fisherman. Shanti Babu 2 Type of ownership of boat / net etc. Owner of the boat, Gill net 3 No. of fishing days in a month. 24-25 days 4 No. of fishing month. 8 months/ Yr 5 No. of type of crew on boat. 3 Crew, Khlasi 6 Type of insurance cover on each of the crew& Yearly 15000 Rs amount and duration. 7 In his opinion which are the hazards on craft and on Landing very is very sea. difficult and in sea trawlers damage their gears 8 From the fishing village which all places (among from the village) does he go for fishing? 9 Weather it is one day or multyday. One day 10 How much does he spend on 1) Repair of boat/yr: - 10000 Rs/yr 2) Repair of nets/yr: - 20000 – 25000 Rs/yr 3) On fuel per trip: - 2000-2200 Rs/yr 4) On ice per trip: - No ice is used College of Fisheries, Veraval Page 52
  • 53. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 5) On ration/trip: - No ration required 11 On an average how much of fish does he land per It depends trip. 12 Which are the verities of fishes (enumerate for each Ribbon fish, Dhoma, of the months). Dola, etc… 13 What is his method of disposing the catch? Manually sorted out and transferred to land in “tagaras” 14 How much hours does he take to dispose of the catch It depends after his catching them on sea? 15 Whether any middlemen are involved or he gives Middle man involved directly to processors. 16 Is there a co-operative society in the village? If so, There is one co- how many? operative society in the village 17 Does the society function properly – Mention the No, due to lake of problems encountered in the fisheries co-operative adequate credit and society not functioning properly? facility. 18 In the fisherman’s opinion what best should be done Administrative for its efficient functioning. changes required. 19 Are there other communities also involved in fishing? Yes, Koli, Which are those? Muslim,etc… 20 Is there co-operations with these communities?” If not Yes which are the cause of ill-will and/or trouble. 21 Are landing/berthing facilities adequate? If not, which Yes type of facilities do they need? 22 Do they require any structural changes in any of the Yes. They want proper above, If so, which are those? functioning of co- operative society. 23 How much far is the nearest doctor available-Is there 1 km. Away a primary health centre in the village? 24 Does any fisheries department personnel visit him Yes. Frequently and what is the duration? 25 Which type of help is the fisheries department able to - provide to the fisherman. 26 Does the fisherman face any problem with his No dealings with other departments – If so, which are those? 27 What does the fisherman do when there is no fishing Repairing of boat, nets – during slack period Does he take to any worthwhile and engine. job or whiles away his time. 28 On an avg. how much does he earn per month during 3000 Rs/month off. Season? 29 Of the total amount that the fisherman can save, how As per the much does he spend on? requirements. a) Education of his children and himself: b) On up keep of the health of his Children and himself: - College of Fisheries, Veraval Page 53
  • 54. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 30 Does he have any vices (bad habits), which can bring Yes, Tobacco down his working efficiency as a fisherman? 31 From where does he get the spare parts of engine, Veraval nets/ropes/twines/sinkers etc. 32 Does GFCCA provide any of his input? If so, which No are those? 33 What are the total expenses/trip & income/trip? NA 34 Does he incur looses in a month/season if so, for how Yes, 20-24 trips/month many trips on an avg. per fishing season. 35 Does the fisherman save for his future needs or is it a Yes hand to month existence? 36 Does the fisherman want his children to follow him or Yes otherwise – if so, which occupation? ANNEXURE VI FAMILY BUDGETS Name of respondent: -Lakham Babu Village: - Chorvad 1. General a) Educational qualification of the respondent (head): - Illiterate b) Religion of the family: - Hindu kharva c) Whether nucleus/joint family: - Nuclear d) Occupation/status: - Owner e) Social participation of the respondent: -Members of co-operative Society & “Swadhyay” f) Fuel used: - Kerosene 2. General living condition a) Nature of house: - Pucca b) No. Of room: - One room c) Toilet facility: - Available d) Living area: - 10*12 ft 3. House hold composition NAME M/F AGE EDUCATIONAL OCCUPATION LEVEL Lakham Babu M 43 Yrs Illiterate Fishing College of Fisheries, Veraval Page 54