Assessment of processing methods for sandfish (Holothuria scabra) in Pangasinan, Palawan, and Davao, Philippines / Rosa A. Bassig and seven others

By:

Bassig, Rosa A

Contributor(s):

Publisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 2021Content type:

Media type:

Carrier type:

ISSN:

2672-2836 (Online)

In: Philippines. The Philippine Journal of Fisheries Volume 28, Issue no. 1 (January - June 2021), page 45 - 60Abstract: The Philippine beche-de-mer is reported to get the lowest prices compared to Indo-Pacific Islands competitors, mainly due to small sizes, inferior end-product quality, and use of low-value species. With this, the traditional methods of processing sandfish (Holothuria scabra), a high-value sea cucumber species, were assessed through survey questionnaires (n > 30) and documentation. The identified study sites were coastal areas where sandfish production and processing are abundant, namely: Anda and Bolinao, Pangasinan; Palawan; and Davao and Compostela Valley. Processing sea cucumbers into beche-de-mer involves the primary steps of cleaning, boiling, and smoke or sun-drying. Variations were observed in the order and number of doing each primary step, as well as in the specific manner of cleaning (slitting, gutting, brushing), boiling, and smoke or sun-drying. Quality evaluation of the products from these different processing methods is recommended to theorize how to improve the overall status of Philippine beche-de-mer, as well as the updating of these findings.

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Holdings
Item type	Current library	Collection	Call number	Vol info	Status	Date due	Barcode
Journal	NFRDI Central Office NFRDI KMRC Institutional Repository Collection	Electronic	SH 1 .B9524 2021 vol. 28 no. 1 (Browse shelf(Opens below))	Volume 28, No. 1 (January - June 2021)	Available		IRC00039

Includes bibliographical references

The Philippine beche-de-mer is reported to get the lowest prices compared to Indo-Pacific Islands competitors, mainly due to small sizes, inferior end-product quality, and use of low-value species. With this, the traditional methods of processing sandfish (Holothuria scabra), a high-value sea cucumber species, were assessed through survey questionnaires (n > 30) and documentation. The identified study sites were coastal areas where sandfish production and processing are abundant, namely: Anda and Bolinao, Pangasinan; Palawan; and Davao and Compostela Valley. Processing sea cucumbers into beche-de-mer involves the primary steps of cleaning, boiling, and smoke or sun-drying. Variations were observed in the order and number of doing each primary step, as well as in the specific manner of cleaning (slitting, gutting, brushing), boiling, and smoke or sun-drying. Quality evaluation of the products from these different processing methods is recommended to theorize how to improve the overall status of Philippine beche-de-mer, as well as the updating of these findings.

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