Assessment of Processing Methods for Sandfish (Holothuria scabra) in Pangasinan, Palawan, and Davao, Philippines
The Philippine beche-de-mer is reported to get the lowest prices compared to Indo-Pacific Islands competitors, mainly due to small sizes, inferior end-product quality, and use of low-value species. With this, the traditional methods of processing sandfish (Holothuria scabra), a high-value sea cucu...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Fisheries Research and Development Institute
2021-06-01
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| Series: | The Philippine Journal of Fisheries |
| Subjects: | |
| Online Access: | https://www.nfrdi.da.gov.ph/tpjf/vol28/pp45-60 |
| Summary: | The Philippine beche-de-mer is reported to get the lowest prices compared to Indo-Pacific Islands
competitors, mainly due to small sizes, inferior end-product quality, and use of low-value species. With this,
the traditional methods of processing sandfish (Holothuria scabra), a high-value sea cucumber species, were
assessed through survey questionnaires (n > 30) and documentation. The identified study sites were coastal areas
where sandfish production and processing are abundant, namely: Anda and Bolinao, Pangasinan; Palawan; and
Davao and Compostela Valley. Processing sea cucumbers into beche-de-mer involves the primary steps of
cleaning, boiling, and smoke or sun-drying. Variations were observed in the order and number of doing each
primary step, as well as in the specific manner of cleaning (slitting, gutting, brushing), boiling, and smoke or
sun-drying. Quality evaluation of the products from these different processing methods is recommended to
theorize how to improve the overall status of Philippine beche-de-mer, as well as the updating of these findings. |
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| ISSN: | 0048-377X 2672-2836 |