Dried fish in Cambodia: Literature review
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Dried fish in Cambodia: Literature review
The literature reviewed in this report clearly identifies the role of processed fish in Cambodia as an important livelihood option, especially for the poorer segments of the population and women; as an important contributor to food security and nutrition; and as a cultural preference. This body of work is fragmented, however, as it does not focus specifically on the processed fish sector. Research that is directly about fish processing in Cambodia is marked by a focus on technical analysis, including the chemical composition of processed fish and the methods followed in processing fish paste and fermented fish. Some studies that analyze the fisheries sector more generally have included discussions of the processed fish sector, addressing a variety of themes – socio-economic conditions; culture; ecology and environment; nutrition; food security and food safety; and policy and governance.
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Report contents
- Introduction
- Types of processed fish in Cambodia
- Historical overview
- Socio-economic characteristics of value chain actors
- Processed fish in Cambodia
- Fish paste and fermented small fish
- Food and nutrition security in Cambodia
- Policy frameworks
- Challenges
- Conclusions
Status
| 2019-10-09 | Draft shared by Gayathri |
|---|---|
| 2019-11-01 | Comments by Melissa |
| 2020-06-19 | Revised draft submitted by Gayathri |
| 2020-12-22 | Copy-edited (Eric) |
| 2021-03-31 | Figures redrawn and imported to wiki (Eric) |
| 2021-04-05 | Published |
