Shrimp head : From waste to food / Norvida C. Gatdula
Material type: ArticlePublisher: Quezon City, Philippines : National Fisheries Research and Development Institute , 2021Content type:- text
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Item type | Current library | Collection | Call number | Vol info | Status | Date due | Barcode | |
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Newsletter Article | NFRDI Central Office NFRDI KMRC Indexed Materials Collection | Electronic | Volume 3, Issue no. 4 (October - December 2021), page 13 | Available | IMC000407 | |||
Newsletter | NFRDI Central Office NFRDI KMRC Institutional Repository Collection | Electronic | SH 1 .N2775 2021 vol. 3 no. 4 (Browse shelf(Opens below)) | Volume 3, No. 4 (October - December 2021) | Available | IRC00050 |
“Don’t waste your food,” that’s what our parents often say. Unfortunately, some parts of the food we eat eventually go to waste, such as cow’s bone, fishtail, or crab’s shell. What if these throwaways are turned into food? This is what the scientists at the National Fisheries Research and Development Institute (NFRDI) did with the shrimp’s head! In a shrimp processing plant, the shrimp’s head is typically discarded along with its shells and tails. The waste makes up 50% of the raw material, which means almost half of the money spent goes down the drain already. Improper disposal of these wastes may cause harm to the environment due to their nutrient-rich properties.
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