GREEN mussel, which is locally known as “tahong,” is among the only mollusc species farmed in the country.
It is cultivated mainly for its meat due to its popularity among the domestic consumers, particularly when baked, grilled, or cooked as soup and slightly spiced with young chilli leaves
Following this, there is the need to produce safe mussels by adopting science and technology (S&T)-based solutions like “depuration” that will allow mussels to “depurate” or self-cleanse and expel from their gut any bacteria which may pose health risks to consumers when these are eaten raw or partially cooked.
In an effort to boost the mussel industry and provide livelihood opportunities to mussel farmers in the province of Iloilo, a training dubbed “Mussel Depuration: Business Enterprise Opportunity in the Community” was held.
The training was organized by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD), in collaboration with the University of the Philippines Visayas (UPV).
It was held recently at the Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences (IFPT-CFOS) of UPV in Miag-ao, Iloilo.
Organized by the Inland Aquatic Resources Research Division (IARRD) in coordination with the Institution Development Division (IDD) of DOST-PCAARRD, the activity aimed to train the participants on the operations in mussel depuration and the use of the circulating depuration facility.
It also aims to increase awareness of local mussel processors, operators, prospective entrepreneurs, and extension workers on the importance of depuration.
Dr. Ernestina M. Peralta and Assistant Professor Loda M. Nacional of the IFPT-CFOS of UPV discussed the production, postharvest, and market of the Philippine Green Mussel.
They also provided an introduction to food safety and quality of mussel and mussel products.
Rose T. Mueda, also of the IFPT-CFOS of UPV, presented different processes like: harvesting and handling of mussel for depuration; process and types of depuration facilities; and establishing a depuration facility as a business enterprise.
Participants were provided with hands-on training and workshop on depuration processing, microbiological protocols in the examination of shellfish growing, determination of physico-chemical parameters of seawater during depuration, and sensory evaluation of fresh and depurated mussel.
Plans to adopt the technology in the respective regions of the participants were likewise discussed.
After all, the mussel industry is an important component of the aquaculture sector in the Philippines, and mussels are also a cheap source of protein.
The participants were composed of extension workers, processors, private practitioners, stakeholders, researchers, and technical staff from different state universities and colleges, government agencies, and the private sector.
Earlier, the DOST-PCAARRD has already expressed its commitment to assist in increasing the competitiveness of the mussel industry.
The DOST-PCAARRD’s Industry Strategic Program (ISP) for mussel aims to help develop the mussel industry by enabling farmers to produce quality and safe cultured and processed mussel products.
It will develop technologies to provide the farmers with sustainable and reliable source of quality mussel seeds and enable the expansion of production areas for mussel farming. (jaypeeyap@ymail.com/PN)
