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The NAM CSSTC Shared Knowledge About Processed Fishery Products
Equitable daily energy intake in all countries is one of the most important global food security issues, and this can be achieved by optimising natural resource utilisation by processing fishery natural resources into food. The Non-Aligned Movement Centre for South-South Technical Cooperation (NAM CSSTC) was able to share knowledge about processed fishery products with 12 people from Asia and the Pacific Region thanks to the expertise of a team of facilitators from the Ministry of Maritime Affairs and Fisheries of the Republic of Indonesia (KKP RI). The training took place virtually on July 20-21, 2022.
Processed foods introduced by the facilitator from KKP RI are of high quality and competitive in the market. The facilitator emphasised the importance of maintaining hygiene principles during the processing, in addition to the economic value.
Fish curry puff, fish rissoles, shrimp dumplings, and shrimp wontons are among the new dishes. The techniques presented are extremely effective and can be used by participants not only in their respective countries, but also in their own homes. The facilitator also provided several suggestions for storing food ingredients in the refrigerator to avoid food waste.
The knowledge transfer process has been held by NAM CSSTC in collaboration with KKP RI since 2018, and it always targets participants from the Asia and Pacific Region from various groups, both government and private sector/MSMEs.
Not only can developing countries meet the nutritional needs of their people with increased processing knowledge, but women in coastal areas can also be empowered because they can actively participate in the economy through fish and shrimp processing activities that add value to the household economy.
This is especially important following the pandemic period in 2020 and 2021, when economic activity in many countries was halted.
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