Hozen Ricchie Rose A
Assistant Professor
College of Fisheries Engineering
TNJFU, Nagapattinam, Tamilnadu (India)
P Karthickumar
Research Assistant
College of Fisheries Engineering
TNJFU, Nagapattinam, Tamilnadu (India)
S Balasundari
Professor & Head
Dr. M G R Fisheries College and Research Institute
TNJFU, Ponneri, Tamilnadu (India)
K Rathnakumar
Professor & Head
College of Fisheries Engineering
TNJFU, Nagapattinam, Tamilnadu (India)
Abstract
Mainly in the coastal regions of Tamil Nadu, the fisher women make their livelihood by playing the role of the vendor which is usually not economically viable. As they have to sell the catch within that particular day, sometimes they have to sell it at the basic cost which doesn’t even cover their expenses as raw fish does not have a longer shelf life until it is hygienically stored. In order to prevent this and also to increase the margin of their income, they can take up value addition of seafood products. Some easily manufactured value added seafood products are fish pickle, fish incorporated pasta, fish incorporated noodles and Ready-To-Eat Fish curry, for which the manufacturing procedures are described below. This not only increases the income of the fisher women but it will also increase the people who consumes fish in one way or other. This value added fish products nutritionally enriches the foods and gives health benefits to the consumers at the same time. In addition, the upcoming generation prefers to explore new products that are easily available and readily feasible. Therefore, this field proves to have a wide range of opportunities for the entrepreneurial development among coastal women helps to enhance their personal capabilities and societal improvement.
Key words: Fisher women, Entrepreneurs, Social Development and Value Added Fish Products.
