Two research teams in Bangladesh, from Bangladesh Agricultural University (BAU) and Sher-E-Bangla Agricultural University (SAU), have separately developed Chanacur (popular snacks), Biscuits and energy bars from dried fish.
The BAU team use kechki fish (Corica Soborna), a small indigenous fish with high nutrient content, to make Chanacur and Bars, whereas the SAU team uses Panga and Siver Carp fish to make Biscuits and Bars.
Both teams claim that these new products are highly nutritious and will contribute to food and nutrition security of Bangladesh.
DFM PhD candidate Mahfuzar Rahman, currently in the field in Bangladesh, has shared with us some links to media reports on these initiatives. We look forward to learning more about these snacks and how they are being received by consumers.
Reports on the BAU team research
BBC News, September 26, 2021. “The way researchers have made nutritious chanachur and other delicacies with glass fish“.
BD-Daily, September 26, 2021. “Bakrbi made a crunchy almond and sesame bar with glass fish“.
Prothom Alo, October 12, 2021. “Bangladeshi researchers made Chanachur with fish“.
The Daily Jugantor, September 26, 2021. “Why is Chanachur made with glass fish nutritious?”
Reports on the SAU team research
Daily Sun, December 14, 2019. “Biscuit, Chanachur from fish to help Bangladesh fight malnutrition“.
United News of Bangladesh (UNB), December 14, 2019. “Biscuit, Chanachur from fish to help Bangladesh fight malnutrition“.
Bangladesh Post, December 8, 2019. “SAU researchers develop biscuit, chanachur from fish“.