TY  - JOUR
T1  - Status of Fisheries Postharvest Industry in the Sultanate of Oman: Part 2-Quantification of Fresh Fish Losses
AU - , Linus U. Opara AU - , Saud M. Al-Jufaili 
JO  - Journal of Fisheries International
VL  - 1
IS  - 2
SP  - 150
EP  - 156
PY  - 2006
DA  - 2001/08/19
SN  - 1817-3381
DO  - jfish.2006.150.156
UR  - https://makhillpublications.co/view-article.php?doi=jfish.2006.150.156
KW  - Postharvest losses
KW  -fresh fish
KW  -value-addition
KW  -market forces
KW  -sultanate of oman
AB  - Global demand  for  fish has continued to increase, particularly as urban populations and incomes rise in  developing  countries.  Fresh  fish  is  highly  susceptible  to  rapid  deterioration  after  harvest, particularly under arid tropical conditions which are commonly prevalent in Oman. Losses in product quality (due to downgrading)  and quantity (unfit for utilization) represent economic losses to the fishermen, traders and end-users. Efforts to reduce the incidence of postharvest losses must include the quantification of the magnitude of losses and identification of critical control points along the supply chain. In this study, we used a combination of structured interviews, questionnaires and field observations to assess the incidence of postharvest losses among fishermen and fresh fish traders in Oman. Our study showed that considerable losses in value occur at key stages in the supply chain, including landing sites, retail and wholesale. The actual quantity of loss as perceived by respondents depended on fish type, time between catching and landing and market forces. Overall, losses in value per day due to downgrading can range from 11 to 33% of the price of top quality product. Most respondents identified the availability of sufficient quantity of ice for cold storage as a major factor in their ability to reduce the incidence of losses. Processing into <I>maleh</I>-a traditional dried spicy fish product, is the most common strategy adopted to reduce wastage in large pelagics (such as tuna). Small pelagic fishes such as sardines are usually stored in ice for up to two days before discarding as waste if there is no market and up to 400 pieces per fisherman per day can be discarded as waste.
ER  -