print 1978-03-03 ipfc sec iii.tif (685 pages) · part of demonstrations on food processing and...

FISH PROCESSING TECHNOLOGY AND EXTENSION SERVICES IN THE PHILIPPINES

Anselma S. Legaspi Bureau of Fisheries and Aquatic Resources

Manila, Philippines

Abstract Although the fishing industry is rapidly expanding and fish production is increasing, the rate of

technological transfer from research institutions to the industry is rather slow. This has prompted the Government to launch a massive extension service in fish processing.

To date, there are 72 full-time and 25 part-time extension workers assigned at the 12 Regional Office of the BFAR. Extension services are available on request in the form of lectures, demonstrations, technical assistance, training seminars, conferences and also through mass media.

The fish processing methods usually demonstrated are the following: fish smoking canning, salting, curing, fermentation, bangus (milkfish) deboning and the preparation of snack items.

The ultimate objective of fish processing technology is to eliminate wastage in the handling, processing, marketing and distribution of fish, to develop import substitutes and to expand and develop export markets.

INTRODUCTION

Fish processing industries in the Philippines are rapidly expanding with constantly increasing fish production. From the traditional methods the industry has expanded into modern fish processing. Modern technology has been introduced through foreign assistance, either in the form of study and training grants abroad or through experts who give technical advice on technology to both Government and private sector. As technology is adopted, the Government sees to it that the industry maintains and/or improves the quality of its products through technical assistance and inspectio? services. Nevertheless, the application of this technology is limited to the big establishments, usually those exporting their finished products.

In general, the adoption of modern technology is rather slow as most of the processing plants operate on a small scale and have not deviated from traditional processing methods. Being aware of this slow pace of technological transfer, the Government has taken steps to keep pace with modern developments. Research laboratories and educational institutions have geared fishery projects toward applied research and development. Results of these researches are transferred to the industry through different information systems but the most recent and effective approach is through extension.

BACKGROUND

A fish processing extension service is not new in the country; its origin can be traced back to the establishment of government fishery schools in the fourties. However, the fish processing extension service was limited to demonstrations conducted by fishery students and Government employees either independently,or as

part of demonstrations on food processing and nutrition. In the past, although signicant changes in fish processing technology have gradually been introduced in the country, the transfer of developed technologies to the industry was rather slow. This may be attributed to one or a combination of the following factors:

Lack of mined manpower for extension service;

Lack of the necessary capital to adopt modern technology;

Resistance to change on the part of the industry particularly those which operate on a small scale;

Insufficient attention to the quality of processed fishery products both by producers and consumers. Hence, processors do not feel the need to improve their products;

h c k of coordination between research institutions and the industry. Hence, research programmes do not reflect the needs and problems of the industry; this results in the non-application of research results;

Filipino culture and tradition continue to play a role in people's food behaviour.

To keep pace with the fast tempo of technological advancement both here and abroad, the Government launched an intensive extension programme. This will ensure that the 12 Regional Offices have extension workers who can help narrow the gap between the Government and the private sector by transferring technological advances from research institutions (both local and abroad) to the industry.

The official take-off of the massive extension service in fish processing was 1971 when the Government, through a joint venture of the Bureau of Fisheries (now Bureau of Fisheries and Aquatic Resources, BPAR) and the National Food and Agricultural Council(NFAC), started courses on Trainers' Training on Communication and Extension Teaching Methods. The Bureau's technical personnel from all the three aspects of fisheries participated, i.e., lnknd Fisheries, Marine Fisheries and Fish Processing.

Five fish processing technologists participated in this two week course and a month later they organized and implemented a training programme for fish processing extension workers. This programme, entitled 'Training on Fish Processing and Communication and Extension Teaching Methods', was held at the Bureau's Pilot Processing Plant at Mercedes, Camarines Norte (Region V). This month-long course had more than 40 participants representing the different Regional Offices and the Central Office. After the training all the participants went out to do extension work throughout the country. Since then, fish processing extension workers have been rendering extension services throughout the country.

THE EXTENSION SERVICE: CURRENT SITUATION

To date, the fish processing extension service has around 72 full-time and 25 part-time extension workers assigned at the 12 BFAR Regional Offices all over the country (Appendix 1). A breakdown of the extension service by Region, is shown in Appendix 2.

Form

In most cases, extension service is given to requesting parties usually in the form of one or more of the following:

(1) Lectures and/or demonstrations; (2) Technical assistance and/or consultancy ; (3) Training seminars or conferences; (4) Mass media., either-through publication of research results or through radio and television.

Lectures and/or demonstration

Lectures and demonstrations on the different methods of fish processing are given mostly at the request of interested parties. Such lectures and demonstrations are usuaily given to schools, universities, institutions, societies and other civic organizations as well as to the general public during trade fairs and during Fish Conservation Week.

The fish processing methods usually demonstrated are the following:

(a) Fish smoking! both ordinary and soft-boned smoked milkfish; (b) Fish canning; (c) Fish salting, curing and fermentation; (d) Bangus (milkfish) deboning; (e) Preparation of fish cakes, sausages and rolls;

(f) Preparation of snack items like shrimp kroepeck, spicy dilis (anchovy), fish polvoron, squid rings, sea cucumber sitsaron, etc.

In addition to the above-mentioned fish processing methods, demonstrations are usually preceded by a short lecture on fish handling and nutrition.

A fish cooking contest is also being sponsored by the Bureau during Fish Conservation Week. This contest aims to create awareness among housewives and fish consumers on the importance of fish in the diet and to encourage the utilization of cheap species of fish and shellfish in the preparation of both ordinary and special or fiesta recipes. The contest is open to the general public and cash awards are given t o winning entries.

Lectures and demonstrations on fish handling, marketing and distribution have now become a part of all fisheries training programmes, not only those conducted by the Bureau but also those sponsored by SEAFDEC and even in workshops sponsored by the private sector like the Federation of Fish Producers.

Some of the fisheries training programmes where lectures and demonstrations on fish handling, marketing and distribution were incorporated in their course design are as follows:

1. Prawn Culture Training: sponsored by SEAFDEC/BFAR which has already trained five groups of government technicians, private fish pond owners and cooperators. Each group comprised 30-40 participants;

2. ASEAN Training Course in Freshwater Fisheries: participants from Indonesia, Malaysia, Singapore, Thailand and the Philippines;

3. Fisherman's Training at Sangley Point, Cavite City: from 1975 to present it has already trained more than three hundred fishermen with 40-60 participants per group (six months course).

Technical assistance and/or consultancy

Technical assistance is usually given to people engaged in the fish processing industry, t o fishpond owners, t o fishermen and to fish .exporters. Technical assistance is usually on fish handling, processing, preparation of feasibility studies and in-plant demonstrations on proper handling of fish during transport, preprocessing, processing and also during marketing. Similar services, such as inspection, quality control, etc., deemed necessary for the growth and development of the industry, are also being given. Such technical assistance is delivered through field visits, office calls, written communications, telephone calls, personal calls, during the inspection of fish processing plants and also through media.

Training seminars or conferences

(a) On-the-job training of students from schools, colleges and universities, particularly those taking fish processing technology and food technology, is undertaken by the Bureau throughout the year. This training usually lasts for one month but may be shorter if the requesting party so desires and prepares the prospective graduates for future employment. During this training period they are given the chance to do fish processing work in actual job situations. They are also given lectures on fish handling and nutrition and on the principles involved in each step in the different fish processing techniques. The students are also taught to prepare project feasibiiity studies. They are required to submit a report at the end of the training period. Every year the Bureau trains 8 0 t o 120 graduating students from different colleges and universities.

(b) A one week intensive training seminar on fish processing is conducted by the Bureau for housewives, businessmen and the general public. This seminar is formal; the participants (groups of 15-25), attend six days from 09.00 to 17.00 h. After training, a certificate of attendance signed by the Director is awarded t o those participants who attended continuously.

During the training, different fish processing techniques are demonstrated to the group who in turn do the actual processing. The fish and other ingredients are provided by the participants who take home their finished products. This method of extension service differs from the lecture-demonstration approach because the students are not only made to appreciate the techniques but to attain the performance level through' learning by doing'. The programme is as follows:

Day 1

Day 2

Day 3

Day 4

Day 5

Day 6

Morning (09.00 to 12.00)

Registration Orientation:

Policies of BFAR Organization of class

Afternoon (13.00 t o 17.00)

Lectures: Fish handling and nutrition Patis and bagoong preparation

Practical: Lectures: Patis and bagoong preparation Fish cakes and rolls

Lecture/demonstration: Fish smoking Deboning bangus

Practical: Fish cakes and rolls Fish smoking

Practical: Fish canning Deboning bangus

Practical: Shrimp kroepeck Relleno Spicy dilis

Presentation of certificates

Lectures: Fish canning

Lectures: Canning (continued) Shrimp kroepeck

Recapitulation and course evaluation

This programme is conducted at the Bureau of Fisheries and Aquatic Resources' demonstration booth at hhyong Filipino, Pasay City. For the past two years, around 20 groups of students (more than 300), have been trained, some of whom are now engaged in smallscale cottage industries.

The training is undertaken mainly by Central Office Fish Processing Personnel. However, some of the Regional Offices have already started similar training and eventually, as the Bureau expands and decentralizes, all Regional Offices will be conducting similar training.

(c) Training of fish processing extension workers and fish quality inspectors is conducted by the Bureau of Fisheries and Aquatic Resources under the administration and supervision of the Fisheries Training Division. ')'l.iese trainees are employees of the Bureau. On fish processing, at least three courses have already been c,onducted in the past six years, not to mention those who have undergone training abroad. The three courscs conducted by the Bureau are the following:

1. Fish Processing and Communication and Extension Teaching Methods (1972): 40 participants;

2. Fish Quality Control and Inspection (1975): 25 participants;

3. Communication and Extension Methodologies, Fish Handling and Processing Techniques (1977): 41 participants.

Participants of these courses are now working in different parts of the country. More than 60 per cent of fish processing extension workers have undergone technical training. The profile and place of assignment of fish processing extension workers are shown in Appendix 1.

Mass Media

Research results are disseminated to the public through the Philippine Journal of Fisheries and the Fisheries Newsletter. Other technical matters of interest to the general public are also published in the daily newspapers. Radio and television interviews with BFAR officials take place especially during Fish Conservation Week, the third week of October.

In spite of all the efforts and approaches to extension, the transfer of technology from research institutions to the industry is still slow. Fish handling practices throughout the catching and distribution chain have barely improved. In most cases only those who produce for export markets handle their fish in the right manner. Improved fish processing techniques are usually adopted by big processing plants; the smallscale fish processing establishments, which absorb more than 35 percent of the total fish production, stick to their generally unhygienic and outmoded fish processing techniques, sacrificing product quality to the detriment of the consuming public. This situation exists and remains unchecked due to several factors. First and foremost is the economic factor which has prevented the processors from improving their processing area. In most cases there is no separate processing area; part of the house is utilized as a working area. Processing methods employed are usually those that were handed down from generation to generation. Improvements involve extra cost and there is little incentive to change.

Fish processing extension workers have attempted to introduce change in the technologies presently employed. The usual reason for non-adoption is 'lack of capital'. For this reason, the extension workers have

reversed the approach; instead of introducing change to the producers they are trying to educate the consumers. The rationale behind this approach is 'if the consumers demand quality products, then producers would give them what they want or elese they will have no market'. Although this cannot be claimed to be the right approach, this has somehow helped to spread the gospel of correct fish handling and processing techniques.

In recent years, the fish processing industry, particularly where products are intended for export, started to a.dopt technological advances. With the demonstrated benefits derived from the technology adopted, other processing plants are expected to follow but this move on the part of the smallscale industry needs a massive extension education programme. This is where an extension service in fish processing is urgently needed.

To follow the trend of technological advancement, and its subsequent transfer and application to the industry,.the Bureau of Fisheries and Aquatic Resources launched its Five-Year Extension Programme, part of which is the fish processing extension programme.

FISH PROCESSING EXTENSION PROGRAMME, 1977-1981

Objectives

The objectives are:

(1) To encourage the private sector to adopt newly developed technologies in the handling, processing, packaging and marketing of fish;

(2) To promote import substitution and the development of export products;

(3) To conduct an information drive on fish handling and quality control to prevent unnecessary waste;

(4) To help the private sector explore and expand local and foreign markets for fish and fishery products.

Strategies

To attain the objectives, fish processing extension efforts will be intensified by attempting to cover every municipality and city in each province. In the first year of the programme, each Regional Office will determine priorities, in terms of extension requirements of its cities and municipalities based on the number of fish processing plants and volume of fish production. By the fifth year of the programme, most of the cines and/or municipalities in each region would have been covered.

Extension services will be in the followng form:

(1) Technical assistance in the form of seminars, lectures and dem~nstrations not only to requesting parties but also to those actually engaged in the industry such as fishermen, fish processors, fish vendors, teachers, students, housewives and the general public.

(2) Training of extension workers, housewives and businessmen will be conducted. at strategic places throughout the year. This training will be given in groups of 15-25 persons for six days and a certificate of completion will be issued. The topics to be covered will be fish handling, processing and marketing and fish in nutrition.

(3) On-the-job training of students from different fishery schools, colleges, and universities will also be given. Such training will be conducted for one week to three months depending upon the request of the respective school official. At the end of the training period, students will be required to submit a report.

(4) Pilotscale processing or manufacture of different fish and fishery products will be demonstrated by extension workers at the Bureau's existing processing plants. This will encourage the private sector to engage in commercial production thereby promoting import substitution.

Targets

The target for fish processing extension service is for every extension worker to cover at least 12 cities andlor municipalities every year, making sure that in every municipality a t least eight barrios are covered monthly. The breakdown of regional targets is shown in Table 1.

The effectiveness of the extension service will be measured by:

The number of newly developed and/or improved methods of processing introduced and adopted by each provincelregion ;

Increase in percentage utilization of fish caught, thus decreasing waste;

People's awareness of the extension service being tendered by fish processing extension workers;

Increase in exported fish and fishery products;

Improved methods in marketing and distribution of fish and fishery products.

To carry out the programme for CY 1977-1981, the BFAR Fish Processing Extension force will pursue the

Technical assistance on fish processing in the form of lectures and demonstrations and helping the industry t o solve their problems in fish technology. Everyone engaged in the industry, such as fishermen, fish processors, fish vendors, teachers, students, housewives and the general public will be included.

Seminarlworkshops on fish processing - for extension workers and the private sector.

Training of students, extension workers and housewives at strategic places throughout the year.

Pilot processing demonstration plants are to be established and operated by BFAR. These plants will be located in strategic areas for fish processing development at Sta. Ana, Cagayan, Mercedes, Camarines Norte, Carigara, Leyte, Zamboanga City, Salay, Misamis Oriental and Davao City. These plants will hopefully encourage processors to adopt new techniques and innovations and will be integrated with the operation of ice plants and cold storage facilities of the BFAR.

Through these pilot programmes the BFAR will encourage the development of large, new processing plants. Establishment of canneries near freshwater and brackishwater fisheries will also be encouraged. This will help satisfy the country's demand for canned fish, currently imported from other countries.

( 5 ) A continuing evaluation of the BFAR fish processing extension service will be conducted. Such evaluation will be used for future training projects and for requests for additional personnel.

( 6 ) Extension workers would render technical assistance to fish processors and give them guidelines on the proper handling and processing of their products. Services rendered by the extension workers would be primarily advisory with the regulatory functions left t o the inspectors.

(7) Extension workers will give technical advice on the proper handling of fish and fishery products during transport and distribution to local and foreign markets. The proper use of ice, proper containers, correct packaging and transport facilities will be explained and/or demonstrated to fish handlers.

TRENDS 1N PROSPECTS OF THE EXTENSION SERVICE

Research institutions or laboratories

Research institutions or laboratories form the foundation of extension services without which the system would not exist at all. The importance of this relationship between research and extension cannot be overstated, for research has established the scientific foundation on which sound technology must be based.

In effect, the output of these research institutions or laboratories becomes the input of the extension service. In the Philippines, a number of Government agencies and educational institutions are engaged in fish processing technological research; among them are the following:

(1) Bureau of Fisheries and Aquatic Resources (BFAR); (2) Food and Nutrition Research Institute, NIST, NSDB; (3) Philippine Atomic Energy, NSDB; (4) Food Terminal Incorporated; (5) University of the Philippines; (6) Some private companies and educational institutions.

The results (particularly of applied research) of the research institutions are first pilot tested by the Fish Processing Section, Fisheries Extension Division, BFAR, before they are taught to the extension workers who in turn disseminate to the private sector. Consequently, the rate of technological transfer is greatly influenced by the rate of research turnover. Nevertheless, extension does not only depend on locally researched technology but also on imported technology, applied to the local situation.

One overriding factor in the adoption of transferred technology is 'relevance', that is, the introduced technology must be relevant to the current and future problems of the industry. Unless the industry feels the need to change their present technology, no adoption will take place. Hence, it is important for those involved in research to be aware of the way the industry works. They should be be in close contact with the industry. Burgess, referring to the people involved in research, puts it this way: 'unless staff are widely experienced, they cannot be expected to talk on the same terms or perhaps even to understand the nature of the questions asked. The result is likely to be that industry will not seek the advice of the laboratory which will become more and more concerned with other, less relevant programmes' (Burgess, 1975).

Region

I I1

I11 1v v VI

VII VIlI IX X

XI XI1

Existing lumber of cities and municipa-

lities

135 113 126 244 106 135 140 141 85 126 81 9 3

1,525

- Exten- sion

worken

Targeted cities and nunicipa-

lities

2 5 15 2 0 60 60 60 5 0 50 20 35 1

Table 1

Regional targets and extension worker for fish processing programme, 1977-198 1

Exten- sion

workers

rargeted :hies and nunicipa-

lities

Exten- sion

workers

rargeted :ities and nunicipa-

lities

84 72 72 168 lo6 135 48 48 85 72 8 1 60

Exten- sion

worken

8 7 7 15 13 12 6 5

11 7 7 7

rargeted ities and nunicipa-

lities

d~u l l - t ime extension workers only

Roblems and needs of the industry

An extension service can be effective only if the technology extended is adopted by the industry. Inasmuch as industry adopts technology relevant to its problems and needs, the extension services. to be effective, must be responsive to the needs and problems of the industry.

The fish processing industry in the Philippines is still developing and is beset with many problems: economic, financial, technical and socio-cnltural. [t has been mentioned that the foremost reason for nonadoption of introduced technology by the industry is financial; this is particularly true of smallscale industries.

For this reason, any introduced technology that would entail expense would surely encounter resistance. Considering that the needs of the industry are for hygiene and sanitation, and for improvement of present handling practices and processing techniques, there seems to be a great challenge ahead for the extension worker. How can they bring about change without using capital? The answer is simple, 'technological change through an economic approach' but the solution may be technological research with cost-benefit analysis. A very simple example is the problem of quality in handling fresh fish. Most fish handlers do not add sufficient ice because that would mean additional investment. But if it can be proven through concrete data based on research and cost-benefit analysis that the increase in the selling price of good quality fish is much more than their additional investment, then adoption of the technology introduced would surely gain headway.

This strategy may be applied in introducing modern technoloy but it should be coupled with financial assistance or information on how to obtain credit facilities offered by local banks. Assistance on marketing would also be attractive to the industry. Research and extension services cannot do these things in isolation.

Future prospects

A breakdown of the fish processing extension coverage is shown in Appendix 2. Practically everybody or anyone who in one way or another handles or consumes fish should be a target of the extension worker. This is because the ultimate goal of a fish processing extension is to eliminate wastage in handling and processing of fish, to develop and expand export markets and to cut down the importation of fish and fishery products by encouraging local manufacturers to produce import substitutes.

For the fish processing extension service to be effective and able to attain these goals, it is imperative for the extension workers to be able to convince their audience to adopt the technology that they are introducing. To attain this, an intensive programme is needed; additional manpower with appropriate education andlor training and experience will also be needed.

In the future, extension workers are expected to assist aboard the fishing vessels, at fish landings, fish markets, at the processing plants and also in schools, colleges and universities and even in the homes of fishermen and non-fishermen alike. They will not just spread the gospel of technological advances but will also ensure that adoption of transferred technologies leads to improved and developed industries.

With the Government's effort to establish fishermen's cooperatives or Samahang Nayong, the fish processing extension workers will join efforts with the cooperative movement and make use of the organization. Each extension worker will be assigned a certain number of fishermen's cooperatives to cover.

Socialized approach

The strategies and approaches to effective extension services may be summed up as an interdisciplinary or socialized approach. The approach is socialized in the sense that the extension worker will have to work closely with the researcher, the economist, the nutritionist, the fishermen, the processors and the housewives and more specially, with the industry as a whole. This is not an easy job but, if accomplished, will be rewarding, not personally (to the extension worker) but to the people's way of life and to the economy of the whole country.

REFERENCES

Burgess, G.H.O., The cuntribution of fish technology to the utilization of fish resources. In Fishery products, 1974 edited by Kzcuzev, pp.47-5 3

Philippines, Bureau of Fisheries and Aquatic Resources, Accomplished report. Manila, Bureau of Fisheries and 1976 Aquatic Resources

, Report on evaluation of the BFAR Fish Processing Extension Service, 1977 1977

, Fisheries statistics of the Philippines. Fish.Sta.Philipp., 1977 1977a

, Four-year expanded programme 1978

, Fisheries extension programme, 1977-8 1978a

Appendix I

Profile of fish processing extension workers

--

Name

Region I

1. Maxima Biagtan

2. Luzviminda Macaranas

3. Cornelia Madayag

4. Leonida Rosario

5. Experanze de Vera

Region 11

1 . Aurora Agatcp

2. Jovita Ayson

3. Feiicitas Cdigdong

4. Francisco salazarq

5. Nelly ~ a b b u d

Position

Fishery Biologist

Fishery Tech- nologist

Sr. Fishery Tech- nologist

Fishery Aide

Fishery Tech- nologist

Jr. Fishery technologist

Sr. Fishery technologist



Jr, Fishery technologist

Qualifications

Assoc. in Fisheries

B.S. Food Nutrition

Assoc. in Fisheries

B.S.E. Ed.

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Status of Appointment

Permanent

Permanent

Permanent

Temporary

Permanent

Permanent

Permanent

Permanent

Length of Service

(years) (years

TrainingISeminar Attended

Technical training

Technical training

Technical training

Without training

Technical training

Technical training

Technical training

Technical training

Technical training

Technical training

a' Part-time extension worker

4. Alice Casmneda

5. Cleofas Faylona

6. Patricia Haguisan

7. Asuncion Ledesma

8. Magdalena ~ o r i e n t e ~

9. Rebecca Necessito

10. Ma. Eden Ombao

11. Josefa Pascual

Pegion V

1. Genoveva ~ d v u s a r i o ~

2. Lourdes Balean

3. Primitiva Boringot

4. Romana Botilo

Jr. Fishery biologist





Fishery tech.


Jr. Fish technologist

Fishery Aide




Assoc. in Fisheries

BS. Numtion

B.S. Fisheries

Assoc. in Fisheries

h o c . in Fisheries

B.S. Fisheries

B.S.H.E.

High School Graduate

B.S. Fisheries

B.S. Fisheries

BS. Fisheries

Permanent

Permanent

Permanent

Permanent

Permanent

Permanent

Temporary

Temporary

Temporary

Technical training

Technical training

Technical training

Technical training

Technical training

Technical training

Technical trainin?

Technical training

Without training

Technical training

a/ Part-time extension workers

5. Nelly Carlos

6. Leticia Collantes

7. Josefina Delfin

8. Aida Domantay

9. Cecilia Formento

10. Felicidad Gonzales

11. Perlita de Guzman

12. Fe Perez

13. Milagros Supnet

14. Trinidad Toriente

Region VI

1. Dolores Banaylo

2. Angelina Dela CN&

3. Teqesa Dideles


Fishery tech.








Fishery Ext. Specialist I

Fishery Aide

Fishery Biologist

Assoc. in Fisheries

B.S. Fisheries

BS. Fisheries

Assoc. in Fisheries

BS. Fisheries

B.S.E.

B.S. Fisheries

B.S. Fisheries

B.S. Zoology

B.S. Fisheries

Assoc. in Fisheries

3rd year B.S.E.

B.S. Chemistry

Permanent

Permanent

Permanent

Permanent

Permanent

Temporary

Temporary

Permanent

Temporary

Permanent

Permanent

Temporary

Technical training

Technical training

Technical training

Technical training

Technical training

Non-Technical trainin

Technical training

Technical training

Technical training

Technical training

Technical training

Technical training


4. Marie Amelie Franco

5. Clara Ganzon

6. Brenda Garcia

7. Clarynda de Guzman

8. Lilia Jolo

9. Dolores ~ u ~ e d a q

10. Wenono ~ a z a r t e 5

11. Marcelo Lopez

12. Josephine ~ o n t e r o v

13. Thelma ~ o l i n a s w

14. Remigio Rubio

15. Lilia ~ a l a r d a 9

16. ,Mathilde Salazar

17. Angelica sitacaV



Fishery Ext. Specialist I


Jr. Fishcry technologist



Supvg, Fish Ext.


Fishery technologist

Fish. Ext. Sp. I1

Fish. Ext. Sp. I

Fish. Ext. Sp. I1


B.S.H.E.

Assoc. in Fishcries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

B.S. Food Tech.

B.S. Pharmacy

Assoc. in Fisheries

Assoc. in Fisheries

B.S. Chemistry

B.S. Chemistry

Permanent

Temporary

Permanent

Permanent

Permanent

Permanent

Permanent

Permanent

Permanent

Permanent

Permanent

Permanent

Technical training

Non-Technical trainit:

Without training

Without training

Without training

Technical training

Without training

Without training

Technical training

Non-Tech. training

Technical training

Technical training


18. Mercedita Sta. Maria

19. Herminia V d e s

Region VII

1. Roman ~ a j o s ~

2. Teresita iazane

3. Josefina ~ o ~ e z v

4. Aniceta Deli ~ e n a g

5 . Trinidad ~ a g a v

6. Carmelita Tachoy

Region VIII

1. Felicula ~ c l a o y

2. Editha ~ o l l i z o n d

3. Dionisia ~ a b a l e s y

4. Leticia Otadoy



Jr. Fishery biologist








B.S.E. Ed., Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

B.S. Med. Tech

B.S. Fisheries

Assoc. in Fishereis

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Temporary

Permanent

Permanent

Permanent

Permanent

Permanent

Permanent

Technical training (inland)

Technical training

Technical training

Technical training

Technical training

Non-Technical training

Technical training

Technical training

Technical training

Technical training


2. Erlinda Paculba

3. Epifania Pedimonte

4. Salome Zagado

Pegion XI 1. Trofina Delasante

2. Hanida Fernandez

3. Rosa Fernandez

4. Evelyn Lerios

5. Frediberto Santella

6. Erlina Sisante

7. Esmaelita Tejer~

8. Edna Vidal

Zegion XII

1. May ~ b d u a g

2. Halkat Napii





Fishery Tech.




Fishery Tech.


Fish Ext., Sp. I


Assoc. in Fisheries

Assoc. in Fisheries

B.S.E.

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

M o c . in Fisheries

B.S.E., Assoc. in Fisheries

B.S. Med. Tech.

B.S.E., Assot. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Assoc. in Fisheries

Permanent

Temporary

Permanent

Permanent

Temporary

Temporary

Permanent

Permanent

Temporary

Permaent

Technical training

Technical training

Without training


Technical training

Technical training

Technical training


Technical training

Technical training

Technical training

%art-time extension workers

Appendix 2 continued

Region

W A

Cities Fish Prodl (tonnes)

3 195

1 784

1 599

28 626

Fish Processing Plants

Fishcoma & Fishermen served

Municipalities tion (tank)

4

5

6

Fish Landings

Fishermen Provinces Covered

Cabanatuan City Palayan City San Jose

Zambales Olongapo City

Pampanga Angles City

Tarlac

Sub-Total

Batangas Batangas City Lipa City

Cavite Cavite City TWw-ay City

Trece Martira City

Laguna San Pablo City1 Marinduque

Occ. Mindoro OK. Mindoro Palawan

Puerto Rincesa City

Qwzon Lucena City

Con timed

Appendix 2 continued 1

Region

VI

v

VI

Sub Total

Metro Manila City of Manila -Y City Quezon City W.ocan City

Sub Total

Aibay Legaspi City

Camarines Norte Camarines Sur

Iriga City Naga City

Catanduanes Masbate Sorsogon

Sub Total

Aklan Antique Capiz I b i

Iloilo City

I I I Fish Fishcoma &

uction Fish Fishermen Processing Fishermen (rank) Landings P l d -

Served

4 7 329 79 2 (61) 9 4 933 2

15 64 716 296 11 (590)

1 93 73 18

-- --

f

QI h) *

2 13 10 974 180

Continued

Appendix 2 continued

Fish Landings

10

3 4

Cities I B a r 1 Fish Prc (tonnes)

Region Fishcoma & Fishermen Senml

Provinces Covered Municipalities uction (rank)

3 1

4 2

VIII

continued

Eastern Samar Leyte

Ormoc City Tacloban City

Northern Samar Western Samar

Calbayog City

Sub Total

IX

X

Basilan Sulu Tawi-Tawi Zamboanga Del

Norte Dapitan City Dipolog City

Zamboanga Del Sur Pagadian City Zamboanga City

Sub Total

,Agusan Del Norte Butuan City

Agusan Del Sur Bukidnon Camiguin

Appendix 2 concluded

r

Region

XI

XI1

Provinces Covered Municipalities I -

Fish Landings

Fish Roccssing plapts

Fishcoma 8 Fishermen Smed

Cities

3

2

1

Barangays

380 67

119 5 6

496 206 111 507

3 372

875 394 590 796 631 141 476

lction (rank) -

2

3

1

-

Fish Prc (tonnes)

Sub T o d I 94

Misamis Occidental Oroquita City Ozamis City Tangub City

Misamis Oriental Cagayan de Oro City Gingong City

Surigao Del Norte Smigao City

Sub Total

Davao Del Norte Davao Oriental Davao Del Sur

Davao City South Cotabato '

Gen. Santos City Surigao del Sur

Sub Total

Lanao Del Norte Iligan City

Lanao Del Sur Marawi City

Maguindanao Cotabato Ciry

North Catabaro Sultan Kudarar

TOTAL I 1 4 2 1

13

24

26

112

19 11 13

16

19

78

19

34

16

14 11

print 1978-03-03 ipfc sec iii.tif (685 pages) · part of demonstrations on food processing and...

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