Patient Counselling. Definition of patient counseling; steps involved in pati...
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.
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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.
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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.
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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)
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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.
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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.
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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.
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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.
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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