E-book DESCRIBING VALUE CHAINS
| Name | Description | Comments | Due |
|---|---|---|---|
| SECTION INTRODUCTION: Dried fish as commodity: describing value chains | This section looks at different ways of representing "social economies" of dried fish. We use the term "value chains" in a way that upends standard economic definitions of value, suggesting that social and cultural value accumulate and are embedded within the histories of dried fish as commodities. | -- | |
| Maldive Fish Processing in Southern Sri Lanka (S.A. Adikary, D.N. Koralagama, and N. Weerathunga) | Maldive fish is a special form of dried fish utilized as a flavour-enhancing condiment in Sri Lankan curries and sambol. However, the processing technique differs from normal salted and sun dried fish processing, in that it includes smoking as well. Maldive fish processing is popular on the south coast of Sri Lanka, especially as a cottage level industry. Yet it is consumed as a product in the entire island. Using gendered value chain and social wellbeing approaches, this chapter analyses Maldive fish processing techniques, gender relations, and wellbeing of processors, based on qualitative data collected through thirty in-depth interviews. Field work was conducted in two main processing sites, Kudawella (Hambantota district) and Kottegoda (Matara district) in southern Sri Lanka. Changes in processing methods used in the past and present, the extent of women’s and men’s engagement, trading, value addition, and scale of operations are discussed, with special focus on how these practices contribute to the wellbeing of processors. |
PDF version of the submitted text: MALDIVE_FISH_E_book_chapter_-_Final.pdf 2022-02-03: Received from Anupama 2022-02-02: Follow-up email sent to Dilanthi. 2022-01-19: Update from Dilanthi:
2022-01-18: Asked Nireka, who will check with Dilanthi and replay about plans for the Sri Lanka contributions. |
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| Online marketing and e-commerce of dried fish in Thailand (Nova Almine and Ratana Chuenpagdee) | (Revised topic) Study of e-commerce. There are several Facebook groups selling dried fish in Thailand. Many of the groups have up to 217,000 group members that are offering both wholesaling and retailing of dried fish products). Some sellers source their products directly from harvesters and processors located in different provinces. The majority of the Facebook groups were created from the beginning of the COVID times in 2020 until 2021, and new groups continue to appear. Some groups are for wholesale merchants only, while many allow every member to post and sell their products on the Facebook group. Some vendors offer to resell their products to group members. Another popular way of selling online on Facebook is called “Live selling”, where the vendor uses video setup (live streaming) to show and sell the products to their live viewers. This is also called conversational commerce or “C commerce”. It enables direct communication to potential buyers. It is effective because the viewer can buy the product by commenting on the code, they are interested in buying, then it will be reserved for that person. |
2022-01-25: Nova supplied some screenshots on request, showing dried fish product listings from Amazon, eBay, and Facebook (group and marketplace). 2022-01-24 Submission received 2022-01-19: Update from Ratana
2022-01-18: Asked Ratana in response to the Thailand submission. May need to ask Nova directly. |
2022-01-24 |
| Fish fermentation in the floodplain - a photo essay (Mostafa A R Hossain, Ben Belton and Shakuntala H Thilsted) | Fermenting fish is a familiar strategy of food preservation in Bangladesh. In the country, although a number of fermented fish products are available, the most popular one is Chapa or Shidol. The delicious Chapa has long been contributing a regular menu in the diets, particularly in the north-central, north-eastern and southern hilly regions. It is a delicacy and a common protein source in the diet of poor and middle-class people. Thousands of men, women, and children are involved in the fish fermentation sectors – supplying the raw fish, processing – drying and fermenting, and trading. This photo essay aims to contribute to our appreciation on the socially embedded practices and hence broadens our understanding of the fish fermentation in the floodplains of Bangladesh. |
2022-01-19: Text and images shared by Mostafa. The full set of images can be downloaded from Dropbox: https://www.dropbox.com/sh/c2okem0xujz3e5m/AADQfJ165lYW0BL_2jOU97-Za?dl=0. 2022-01-18: Sent email to Mostafa, Ben, and Shakuntala about their plans, inviting a quick selection of images (with captions) from the many that they already have. |
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| Characterizing dried fish value chains in Kalutara and Kantale, Sri Lanka (Madu Galappaththi, Hiroshini Wadige, Ishan Indunil) | Dried fish value chains comprise an important sub-sector of small-scale fisheries that support the livelihoods, food security, and wellbeing of fishing communities, particularly in the Global South. However, the organization and scale of operation of dried fish value chains are rarely documented and poorly understood. The goal of this essay is to map and characterize two distinct dried fish value chains in Kalutara and Kantale, Sri Lanka. Kalutara is a coastal urban area where dried fish is mostly produced using the fish landed at a nearby harbour by multi-day deep-sea fishing vessels. In contrast, Kantale is an inland culture-based reservoir fishery, which is locally well-known for its freshwater dried fish production. Based on in-depth interviews with dried fish processors and key informants, the essay will discuss the two value chains with attention to key nodes, gendered tasks, actors involved, scales of operation, and how dried fish activities are embedded in small-scale fisheries. | Compressed the pictures; originals are in the Word document sent by Madu December 30. | -- |
| Shopping for dried fish: A photo essay portraying the varieties of dried fish products in Thailand (Kongpop Rungruengrayup, Piyanuch Rungrattanapongporn, Suphakarn Traesupap, Suvaluck Satumanatpan, Thammasak Yeemin, Kungwan Juntarashote,and Ratana Chuenpagdee) | Fish is an unassuming food for the Thais. Fish, whether fresh, cooked, dried or in other preserved forms, are easy to find in local, open-aired markets, supermarkets, and convenient stores. The varieties of fish products, especially dried fish, are impressive, and overwhelmed to document. Dried squids and dried anchovies, for instance, are made into numerous textures and flavours, with the latter being promoted as healthy food, especially when mixed with sesame seed, herb and spices. Through this photo essay, we present a range of dried fish products commonly found in markets in Thailand, not only as a glimpse into its diverse culinary dried fish scene, but also as an illustration of the challenges in dried fish research. | -- | |
| Living on the Edge (DFYWA) |
For images, see https://driedfishmatters.org/wiki/Category:DFYWA. Taken from the DFYWA Working Paper; edited by Madu |
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| Dried Fish Consumption in Myanmar (Sithu Lin, Ben Belton, Wae Win Khaing) | Dried fish products have been a staple food in Myanmar Culture and are important for poor and vulnerable people. Regardless of several challenges including poor working conditions and poor food safety, and a large number of women involvements in the dried fish processing and trading, the diverse and complex economy of dried fish production and distribution in Southeast Asia is often overlooked in the research and policy arena. Myanmar Dried Fish Consumption Survey (MDFCS) is conducted between 2019 and 2020 to understand different patterns of dried fish consumption in the country as part of the Dried Fish Matters Project Phase I. It is a quantitative survey that captures the type and amount of dried fish and fish products consumed by a family, source of fish consumed, location of purchase, and their consumption behaviors based on their locations. The fresh and processed fish consumption is highly correlated to the locations of the respondents, whereas Shan (North) has the lowest consumption in all categories of dried fish. The report lays out the dried fish consumption data with several types of dried and processed fish across 8 States and Regions. |
2022-01-17: Message from Ben Belton.
2022-01-17: Two photographs added by Ben (attached here). Wae Win will add these to the DFM Wiki. Figures in the Word document are low-resolution compressed versions. See high-resolutions versions in the DFM wiki. |
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| India’s fish and dried fish trade: An Overview (Jeena) | This paper seeks to examine India’s fish and dried fish trade and the changes that have taken place over the years. The data published by Marine Products Export Development Authority (MPEDA) have been used to analyze the trends and changes in the composition of the export of marine products from India. In contrast, the UN trade statistics have been used to carry out a more detailed analysis of the changes in the volume and value of trade and identify the major trading partners for the export and import of fish and dried fish products from and to India. The UN Trade statistics Harmonized System (HS) classifications for fish, dried fish, and related items since 1995-96 available at https://comtrade.un.org/data have been used for this purpose. |
Received 2022-01-17.
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