Fish and Nutrition Workshop Day 1 (Technical Session II )

1. Dried fish production,
consumption and
trade in Bangladesh
Ben Belton, Mostafa A.R. Hossain, Md.
Mofizur Rahman & Shakuntala H. Thilsted

2. Overview
• Why are we interested in dried fish?
• Dried fish consumption
• An overview of the dried fish sector
• Labour in dried fish processing
• Trade
• Contaminants and food safety
• Fish feeds
• Conclusion: Where to next?

3. Why are we interested in
dried fish?
Percentage of households consuming different types of fish
within the last 3 days (Belton et al, 2014)

4. Two main forms –
dried (shutki), fermented (chapa/shidol)

5. Sold in small quantities
(easily divisible, low nominal cost)

6. Mixed with oils, spices and vegetables
(carrier of other nutrients)

7. Where is dried fish
consumed?
Annual consumption of dried fish (g/capita)
– figures extracted from IFPRI BIHS dataset

8. Where is dried
fish produced?

9. Main marine species about 85% of total production –
loytia, churri, phaisha and many others

10. Puti is the most important freshwater species
dried – mostly used for production of chapa

11. Fish driers minimize labour costs by employing
women, children, some bonded labour, and
providing payment in kind

12. There is a substantial trade in dried fish – at least 20%
consumed in Bangladesh is imported

13. High value products and fermented products (shidol) are
exported for consumption by overseas Bangladeshis and
East Asian markets

14. Sharks fins and the stomachs and swim bladders of
some large M/FW species are shipped to Hong Kong

15. Pesticide is often used during drying to prevent
maggot infestation

16. Insecticides are also used during storage to
prevent insect damage

17. Approximately 15% of marine landings which
are dried are converted to fish meal

18. Most fish meal is made from bycatch of crabs and
fish not fit for human consumption

19. Fish meal production does not directly impact food
security, but fishing practices may not be
sustainable in the long run

20. Dried fish is a concentrated source of protein,
vitamin A and calcium, and is a good source of
iron and omega-3
(4kg fresh fish = 1kg dried fish)
Dried and fermented fish makes an important
contribution to food and nutrition security for
consumers in all income groups, but especially
important for the poor
Conclusions

21. Conclusions
• Dried fish production provides livelihoods
and incomes for large numbers of poor
people with few alternatives
• Better information needed to help sustain the
sector’s important role with respect to
livelihoods and food security
• Further efforts required to develop to viable
interventions improve working conditions,
food safety and fisheries management

22. Thank You