Entrepreneurship Development in Fish Processing Management and Trade

Transcription

1 Certificate Course on Entrepreneurship Development in Fish Processing Management and Trade CIFE, Kolkata Centre Kolkata CENTRAL INSTITUTE OF FISHERIES EDUCATION Deemed University-Indian Council of Agicultural Research) Fisheries University Road,Versova Mumbai

2 India with its vast and varied marine and inland resources stands third in world total fish production and second in inland fish production. India's fish production has increased from 5.6 million tonne during to 6.9 million tonne during During the year , the country witnessed foreign exchange of Rs crore through export of sea food. Fish processing industries in India are gaining importance in recent years due to increase in demand of processed food by the developed countries. There exists vast requirement of sea food and its products in ready to eat form. Increased income, better purchasing power, education and awareness and consciousness towards hygiene and health are some of the reasons for the increased demand of value added products. Sanitation, hygiene and quality assurance of the processed product are the influential factors which decide upon the market price and acceptability of the product. Fish processing industries offer enormous opportunities for employment as the potential for fish production is rising due to technological advancements. Though the share of Indian sea food in world market has grown steadily over the decades till mid 1990s,during the last decade it has been subjected to major challenges such as:stagnant and fluctuating production from both capture and culture fisheries; stringent quality measures and safety standards as well as other non tariff barriers laid down by the developed countries; inadequate and poor post harvest infrastructure in the country; and increasing stiff competition from other sea food exporting countries. In this present scenario trained human resources are required to address and manage the challenges ahead. This course has been specially planned and designed with this back ground to generate a larger pool of skilled human resource with entrepreneurial talent and development orientation. CIFE offers a certificate course on Processing Management and Trade its Kolkata Centre. Entrepreneurship Development in Fish for graduates in biological sciences at Learning Objectives Expected Output Job opportunities a) To develop trained manpower a) Enhanced skill and self for fish processing industries confidence in operation of f in fi sh and shel l fi sh b) To provide opportunities of skill h a n d l i n g, p r o c e s si n g, development in fish processing q u a l i t y c o n t r o l a n d to the participants. marketing c) To provide job opportunities to b) Availing job or business the trainees in fish processing, o pp o r t un i t i e s i n f i sh value addition and marketing processing industries. The candidates who complete this course have ample opportunities for getting employment in fish processing plants and export units a s t e c h n i c i a n s an d f l o o r supervisors. This course also encourages the candidates to start their own enterprise in fish processing, value addition and trade

3 Essential Qualification: Graduates in Biological Sciences with background of chemistry in 10+2 level. Preference will be given to candidates sponsored by NFDB, State Fisheries Departments, Fish Processing Industries, NGOs or any other Government and Industry. Intake Capacity: Maximum 20 per batch Medium of Instruction: English / Hindi Duration: 6 months Course Fees The course fee of Rs. 30,000/- for sponsored candidate and Rs. 15,000/- for Self-sponsored candidate. Course fees include registration fees and teaching materials. Expenditure on travel related to hands on training in the field will be about Rs. 10,000 per candidates. Food and Stay Expenditure on food and stay will be about Rs. 30,000/- per person for the entire period. Accommodation will be provided in the campus where the cerificate course is being organized. Charges for food and stay may vary during field attachment period when students will be provided accommodation at the places other than in campus.

4 Course Contents 1. Procurement of Raw Material Raw material procurement process: Unloading and stacking process, Sourcing and compartmentalizing of raw material from different sources,auctioning and failures; effluent treatment and dismethods, incentives and loyalty development of the supplier, Quick methods of evaluation of raw material quality, preliminary handling of raw material, icing and transportation, different transformation means and their efficiencies, handling gadgets and basic guidelines of handling. For farmed fish, subsequent handling procedure to maintain the quality after harvests. Preprocessing practices at processing unit: Portioning of raw material and maintenance of raw material flow, standard operating procedure for washing of pre-process area, material sorting, washing and icing, gutting, scaling, bleeding, maintenance of hand wash and foot dips, discard and preliminary waste management practices. 2. Processing, Packaging, Storage and Quality Control Processing practices: Familiarization of the operations of different machinery used in fish processing and their importance, calibration and validation, different processing methods, understanding the flow chart, critical point monitoring methods in each processing types, handling of additives, operation of water treatment plant, judicious use of water and electricity, capacity building and management of human resources; skill and knowledge requirement of workers at different level of processing, training requirement, efficiency evaluation methods, allocation of labor in different shifts. Packaging and storage practices: Different packaging materials, their sources and application, different products and their packaging, labeling and cartooning, understanding different refrigerant used in frozen storage, leak detection method, temperature log maintenance and autologgers, storage space management and appropriate method of storage, management of inflow and outflow of products, product stacking and retrieval, canned product store inspection and removing defects, storage methods for ready-to-eat products, basic inventory management practices.

5 Byproduct and waste management practices: Movement of wastes, separation of useful portion for byproduct, cost efficiency of byproduct preparation, packaging and storage of byproducts, maintenance of effluent treatment plant, monitoring of effluent before discharge. Quality assurance practices: Understanding quality manual, quality assurance methods and monitoring requirements, maintaining the hygiene and minimizing the microbiological load at different level, critical point validation, establishing corrective action and correction, basic practice of record keeping, requirement need for ISO 14000, ISO and IS:ISO 17027, importance of GHP, SSOPs in the factory, measures to avoid cross contamination, training and health check of workers at different level of processing, handling internal and external audits, non-conformation. 3. Certification, Marketing and Export The certification and licensing process: Basic requirements of the fish processing building premises, machinery and ancillary instruments and attachments, specifications and sources of processing machinery, training and certificate requirements, personnel handling of hazardous equipments, document requirement for licensing from municipal, food and drug administration and export permission, ISO 9000 and certification processes and requirements, long-term record keeping practices. Familiarization with guidelines and planning for establishing a processing industry including mobilization of institutional credit, grants, subsidy, technical assistance etc. Acts, regulations and guidelines: Basic knowledge of different acts such as factory act, labor act, food and adulteration act, industrial dispute act, contract labor regulation act, fishing act and regulation, EC guidelines, USFDA guidelines, GRAS list, American import-export guidelines, pollution control board guidelines. Marketing and export processes: Locating potential marketing channels, developing buyers loyalty, documentation for export related consignments, safeguarding against deception, basic accounting.

6 document preparation, facing financial audits. Handling customer's feedback, product recall s process. Theory Classes (4 weeks) Theory classes covering all aspects of fish processing and marketing at thebeginning of the course will be conducted at CIFE, Kolkata Centre for the period of one month. The theory would comprise of the following important sections Principles of preservation of fish : Body structure of fish, Composition of fish, Rigor mortis & stages of spoilage, Role of enzyme and bacteria in spoilage of fish, Intrinsic & extrinsic parameters controlling spoilage, Principles and methods of preservation of fish ie Drying, Canning, Salt curing, Smoking, Marinating, Fermentation, Irradiation, MAP & CAP, Freezing, Freeze drying, and Value addition. Functional properties of food components: Emulsification, buffering, water holding, gelling properties of food components. Factors affecting functional properties and food quality. Flavor loss during processing and storage. Basic concepts of hygiene and sanitation: Sources of pathogens and food poisoning organisms, Carriers and vehicles of pathogens, conditions for their growth, their interaction with the food, methods of pathogen inactivation, Effect of disinfectants and principle of their dose calculation, Personal hygiene and periodicity of check. Concepts of Food safety management systems: Quality concepts, HACCP principles, risk assessment methods, quality costs, usefulness of quarantine and certification, guiding and mandatory standards, Role of Food Safety and Standards authority of India Practical (4 weeks) Practical classes covering all aspects of bacteriological and organoleptic examinations will be conducted at the laboratory of CIFE, Kolkata Centre for the period of one month.

7 Field Attachment at Landing Center and Fishing Harbors (2 weeks) For one month period students will be attached at landing centers and fishing harbors to study availability and seasonality of commercial species of fishes and shellfishes, catch composition, handling & transportation processes and preprocessing methods. Attachment to Fish Processing Industry (8 weeks) For two months period students will be attached to HACCP compliant processing unit to understand different processing practices, packaging and storage methods as well as quality management practices in vogue in the industry. During this period candidate will also be exposed to export houses and marketing unit of industries to understand marketing and export processes. The understanding of export requirement would be imparted by discussions with officials of export promotion, inspection and marketing agencies. The case studies of industrial dispute, customer feedback etc. would be taken up for training. Exposure Visits (2 weeks) Fifteen days exposure visits will be conducted at processing plants, landing centers in different parts of the country to compare the working environment and processing techniques adopted. Ten private fish processing industries and seafood trade & export agencies will be the partners in this programme. Report and Evaluation (2 weeks) This exercise will be completed within fifteen days period. Based on the knowledge and experience gained from field attachment course the students will prepare a comprehensive report covering all the above mentioned aspects and the report will be presented during the prolonged debriefing / technical gap filling and evaluation period to be evaluated by a panel of experts. Individual suggestions, if at all, for improvement and better performance will have to be incorporated in the report. An examination also will be conducted to evaluate the trainees. The course will be Application Form (Please submit in A4 sheet) Certificate Course on Entrepreneurship Development in Fish Processing Management and Trade Name of the Applicant: Date of Birth:, evaluated for 200 marks. The break up of the marks Sex: would be as follows: Father s Name: Address: Phone No.:, Mobile:, Field Performance: 50 marks Educational Qualifications: Experience: R e p o r t P r e p a r a t i o n & P r e s e n t a t i o n : 70 marks Final Written Examination: 80 marks If serving, the name of the employer and address: Language known: Course Fees Details:(DD Number: Amount: Bank: Dated:) Details of enclosures: Date: Signature of the Applicant

8 Contact Details Director Central Institute of Fisheries Education (Deemed University-Indian Council of Agricultural Research) Panch Marg, Off Yari Road, Versova Mumbai , Tel.: Fax: , E mail: director@cife.edu.in, Website: Scientist - In - Charge Central Institute of Fisheries Education (Deemed University-Indian Council of Agricultural Research) Kolkata Centre 32 GN Block, Sector-V, Salt Lake Kolkata Tel.: /3893/7265, Fax: E mail: kolkata@cife.edu.in, bkmahapatra@cife.edu.in