PROJECT PROPOSAL

Project Title : Fish Smoking

Project Location : Taboc, Libertad, Antique
Proponent : Taboc Fisherfolks Association
Project Cost : PhP 100,000.00
Fund Source : Department of Agriculture-Agri-Business Marketing Assistance Divison
Duration : Two days
Resource Persons : Office of the Provincial Agriculturist

I. Introduction

Fish provides a very good balance of nutrients and can compare favorably with meat,
eggs and other protein sources in terms of quantity and quality of protein. Libertad’s fishery
resources do not only serve as food source but are important economically since they provide
job opportunities, income and export products when exploited in a sustainable way.

In line with the Provincial Government’s thrust, which is to increase and improve food
production to cater to local demands and income generation, alternative methods on fish
preservation and fish processing are adapted. The objective of which is the maximum utilization
of fishery resources and to retain the quality and palatability of fish by preventing or delaying
spoilage brought about by microorganisms, enzymes, physical or mechanical means.

The municipality of Libertad boast of abundant fish species all year round such as tuna
and tuna-like species, sardines and anchovies. Through product development, any surplus
volumes of these fish species can be processed to meet the growing sophistication of today’s
market. The abundance of fish species all year round are ideal raw materials for fish processing
such as drying, salting, smoking, fermentation, thermal processing, surimi and value adding.

II. Objectives

To support the fish smoking project in the municipality of Libertad, thru the Taboc
Fisherfolks Association (TAFA).

Specifically:
1. To capacitate the TAFA beneficiaries through the conduct of orientation on Good
Manufacturing Practices (GMP)/Sanitation Standard Operating Procedure (SSOP),
proper fish handling, processing, packing and labeling and storing methods of smoked
fish;
2. To improve fish smoking method thru provision of project inputs and two (2) units
smoke oven; and
3. To improve packaging and labeling of smoked fish products thru provision of impulse
sealer and packaging materials.
III. Project Description

Fish smoking is one of the oldest methods of fish preservation. This method of
preservation is affected by a combination of salting, cooking, drying and the deposition of
naturally produced chemicals resulting from the thermal breakdown of wood. Smoking or smoke
curing of fish is generally defined as the deposition of smoke constituents on the fish to give a
distinct smoke flavor and aroma. The smoked product has an attractive surface color that ranges
from light golden brown to dark shades of brown, juicy and pleasantly flavored. Smoked fish
commonly called “tinapa” is a popular delicacy or viand in Filipino diet.

IV. Methodology of Implementation (Materials and Methods)

This project will be a collaborative effort among Department of Agriculture-Agri-

Business Marketing Assistance Divison (DA-AMAD), Office of the Provincial Agriculturist
(OPA) and TAFA. The two-day training will be charged under the budget of DA-AMAD, to
include the following: catering services, purchase of two (2) units smoke oven, training inputs
and packaging materials. OPA will serve as resource persons. TAFA will prepare the training
venue, identify the participants and facilitate the opening preliminaries.

Lectures on Fish Preparation, GMP, Hazard Analysis Critical Control Points (HACCP),
SSOP, Processing, Preservation, Smoking, Value adding and Packaging will be conducted in
this two (2) day training.

After the lecture and demonstration, the participants will undergo a hands-on training on
product preparation, packaging, labeling and sensory evaluation.

To ensure that the project is sustained, Provincial Planning and Development Office-
Provincial Project Management and Implementing Unit (PPDO-PPMIU) and OPA staff will
document and monitor the enterprise side of the program. TAFA will maintain the records of
production and sales and submit these data to PPDO-PPMIU and OPA.

V. Timetable of Activities

Number Period of
Activities
of Days Implementation
Preparation of training proposal and coordination with OPA 1 day
Approval of project proposal
Identification of beneficiaries 1 day
Procurement of smoke-oven, training inputs and raw materials
Coordination with LGU, follow-up invitation of participants,
preparation of venue and caterings
Conduct of Training 2 days
Submission of Training Report 1 day Monthly

VI. Budgetary Requirements

DETAILED BUDGETARY BREAKDOWN
Unit Cost Estimated Amount
Quantity Items
(PhP) (PhP)
COOKING UTENSILS AND PACKAGING MATERIALS
10 pcs Kitchen knife (stainless) 200.00 2,000.00

3 pcs Wash basin (plastic, large) 200.00 600.00

2 pcs Pail (plastic, medium) 150.00 300.00

4 pcs Pot holder 25.00 100.00

3 pcs Tongs (stainless steel ) 200.00 600.00

3 pcs Stainless tray 300.00 900.00

10 pcs Chopping board (plastic) 200.00 2,000.00

1 pc Cooking casserole 700.00 700.00

3 pcs Ladle (stainless steel with stainless handle) 300.00 900.00
2 pcs Plastic container with lid (20 liters) 420.00 840.00
1 pc Strainer 200.00 200.00

1 unit Impulse sealer (portable, 12 inches) 2,000.00 2,000.00

1 set Measuring spoon (stainless) 120.00 120.00

1 set Measuring cup (stainless) 150.00 150.00

1 box Mask 600.00 600.00

20 pcs Hair net 10.00 200.00

20 pcs Apron (with rubber lining) 100.00 2,000.00

1,000 pcs PE bag (8”x 14”) 2.00 2,000.00

1 unit Thermometer 600.00 600.00
2 units Smoke oven (stainless) 22,000.00 44,000.00

TOTAL 60,810.00
INGREDIENTS
Fresh fish
10 kg Galunggong 60.00 600.00
5 kg Marot 160.00 800.00
5 kg Tamban 150.00 750.00
20 kg Salt 30.00 600.00
4 kg Sugar 60.00 240.00
4L Soy sauce 55.00 220.00
6L Vinegar 100.00 600.00
2L Cooking oil 120.00 240.00
30 pcs Ice 3.00 90.00
3 bundles Firewood 30.00 90.00
1 sack Charcoal 900.00 900.00
 2 sacks Sawdust 300.00 600.00
1 sack Fresh leaves of guava, mango or tanglad 20.00 20.00
TOTAL 5,750.00
TRAINING
24 pax Food for 2 days for 20 participants and 4 resource 600.00 28,800.00
persons @ PhP 600.00/pax
4 pax Accommodation for 1 night for 4 resource persons @ 3,000.00 3,000.00
PhP 3,000.00
TOTAL 31,800.00
MISCELLANEOUS
TOTAL 1,640.00
GRAND TOTAL 100,000.00

VI. Other Relevant Information

Fish consumption can be greatly increased by value adding especially the excess catches
in order to preserve and prolong its shelf life. However, due to lack of infrastructural facilities ni
and equipment the fisherfolks still practice traditional ways. In smoking of fish, the introduction
of smoke oven is of great breakthrough to the fish smoking industry. The initial income will be
handled by TAFA to serve as a capital until it will grow and can be roll over to its members. The
smoke oven will be under the safekeeping and maintenance of the TAFA.

Prepared by: Reviewed by:

RIZA D. SIOCO FARAH GRACE E. FAILAMAN

President, Aquaculturist I,
Taboc Fisherfolks Association Office of the Provincial Agriculturist

Noted:

ALLETTE C. GAYATIN
Senior Aquaculturist,
Office of the Provincial Agriculturist