UNNAT BHARAT ABHIYAN St MARYS COLLEGE THOOTHUKUDI PROSPECTING OF FISHERY RESOURCES INTO VALE ADDED PRODUCTS

UNNAT BHARAT ABHIYAN 2.0

ST. MARY’S COLLEGE (AUTONOMOUS), THOOTHUKUDI AISHE CODE: C-41151

TECHNOLOGY DEVELOPMENT PROJECT PROSPECTING OF FISHERY RESOURCES INTO VALUE ADDED PRODUCTS

(PROJECT NO: RP-03525G)

(UNIQUE CODE: UBA/15/0045/C-41151) FINAL PROJECT REPORT

Name of the Institute and AISHE  code - ST. MARY'S COLLEGE (AUTONOMOUS), THOOTHUKUDI, C-41151

Title of the project - Pospecting of fishery resources into Value added Products.

Brief Introduction

Gulf of Mannar is the richest source of marine resources which is situated in the south east coast of India. It is also known as the 'Biological Paradise'.

Value addition is the most talked about word in food processing industry, particularly in export-oriented fish processing industry because of the increased realization of valuable foreign exchange. Value can be added o fish and fishery products according to the requirments of diffrent markets. These products range from live fish and shellfish to ready to serve convenience products. A number of such diverse products have already invaded the western markets. One factor responsible for such a situation is more and more women getting educated and taking up employment. Reasonably good expendable  income, education, awareness and consciousness towards hygiene and health, increased emphasis on leisure pursuits etc. are some of the other reasons. Fish is a rich source of easily digestible protein that also provides polyunsaturated fatty acid, vitamins and minerals for human nutrition. In the present work it is decided make use of the fishery resources into a valuable edible product and this will pave the way to alleviate the serious malnutrition problems. Hence it is decided to prepare vale added products and popularize their nutitive value through modern useful recipes.

Current Status/Achievement of the Project

The project has been successfully completed and the value added fishery products were developed and the village people

learnt the process of producing the value added fishery products

Project Outcomes

• Value addition and conversion of the fish raw materials to different types of products were developed.
• The people were deployed in manufacturing and preparation of different types of value-added products.
• The value added products like fish balls, fish chips, fish pickle, prawn pickle, dry fish chutney powder, dry prawn chutney powder and fish momos were prepared
• The value added fish products nutritionally enriches the foods and health benefits to the village people were ensured.
• Based on the upcoming generation preference to new products that were easily available and readily feasible were explored
• This project opened a wide range of opportunities for the entrepreneurial development among coastal women
• It also helps to enhance their personal capabilities, livelihood and societal improvement

Description of Project 

Value-Addition is the process of taking a raw commodity and changing its form to produce a high quality end product. Value addition in fish results in nutrient-rich products which have a higher degree of quality and are safer for consumption. Value addition of fish in Tharuvaikulam village is done for commercial gains and for nutrient augmentation.

Thus, value addition is a technique which should be readily used in today’s generation. Also, it does not only help in

nutrient enhancement but also in reducing the post production  losses. Therefore, the idea of value addition is incorporated in Tharuvaikulam village as it is a fish landing centre of Thoothukudi district and innovations were made so as to produce a better quality and a more economical product. Because of health consciousness, the modern man is interested in taking seafood more in view of its nutritional superiority than all other sources of food accessible to him. This project enlightened the village people on value addition fishery products. It also throwed light on entrepreneurial skills among

people.

Photos of the UBA activities (maximum of 6 photograph of high resolution)

Description of each photos in maximum of 50 words

i) and ii) Preparation of value added fishery products by the beneficiaries along with our student volunteers.

Fish balls prepared from Seer fish by the village people

Fish pickle made from barracuda fish by the beneficiaries

Prawn pickle prepared by the village people

Fish Momos prepared from Seer fish

Videos, Video and Newspaper Link

VIDEO 1 – https://youtu.be/ShsKYf1K5Mo

VIDEO 2 - https://youtu.be/q6wShaYuN9I

VIDEO 3 - https://youtu.be/_U0ld5b91Sk

VIDEO 4 – https://youtu.be/R7QuDsF-htY

LINK - https://thupparithal.com/a-training-program-on-

fish-products-was-held-at-st-marys-college-thoothukudi/

4 key words

Fish Balls, Fish Chips, Fish Pickle, Prawn Pickle

Other Relevant Information (100 words) optional

To promote the Unnat Bharat Abhiyan initiatives among the rural people these value added products has been developed. This initiative shall be promoted to all the adopted villages by our institution, so that the socio-economic status of the villagers will be increasing and it will also enhance the entrepreneurship ability among coastal people.