THE production or processing of functional food is becoming one of the fast growing segments of the country’s food industry.
Functional food contains both essential nutrients and health promoting non-nutrients.
However, fish sauce and other fermented food products may not be considered functional food due to their high salt content.
Fortunately, a project of the University of the Philippines (UP) Visayas was able to produce fish sauce which is derived from mussel.
Since this kind of fish sauce is low in salt, it can be a potential functional food and ingredient.
Funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD), the project is led by Ernestina M. Peralta of the UP Visayas Institute of Fish Processing Technology.
The production of low-salt fish sauce has a potential due to the abundant supply of green mussel (Perna viridis) in the country, which is considered as an important farming commodity in many coastal areas.
After all, mussel farming requires lesser input and capital compared with other aquaculture activities which require the use of fish cages and pens, making it a preferred backyard activity of many fisherfolk.
Mussel can also be an alternative raw material in producing self-fermented sauce due to its high content of protein, amino acids, zinc, calcium, and iron.
Moreover, it is low in fat, cholesterol, and calories.
The low-salt fermented mussel sauce is a natural food ingredient and condiment and can improve protein digestibility as well as the flavor of the food.
Green mussel is also an important and inexpensive source of protein especially for people residing in coastal areas.
Although requiring minimal capital, increase in production hasn’t been realized during the past 10 years.
To address this concern, Dr. Carlos Baylon and Armi May Guzman of the UP Visayas, and Dr. Gay Jane Perez of UP Diliman initiated a project to apply geospatial technologies that can identify suitable sites for mussel culture.
The advent of recent geospatial technologies such as GIS and remote sensing can provide quick and reliable information that can be displayed visually for better management of aquaculture areas.
The geospatial technology project is implemented under the Industry Strategic S&T Program for mussel of the DOST-PCAARRD.
It can also identify sites where both hydrographic and biophysical conditions favor mussel growth in the country.
Geospatial technology can help in expanding mussel culture, which in turn, can help increase mussel production.
Increasing areas of mussel culture can help address issues such as food security, livelihood, and poverty alleviation.
The technology provides monthly data on the chlorophyll-a, sea surface, temperature, and salinity in the area.
Moreover, GIS-based maps based on physico-chemical and biological parameters will be generated.
All these data will be available in an interactive web-based mussel suitability map.
This technology is expected to benefit prospective investors, fisherfolk who will culture mussel to supplement their livelihood, concerned extension personnel of the Bureau of Fisheries and Aquatic Resources, non-government organizations, local government units, and educators or researchers. (jaypeeyap@ymail.com/PN)
