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South Sorong Women Create Processed Shrimp-Head Products

Author: WWF-Indonesia -  

Shrimp as seafood that is rich in nutrients is sought by many connoisseurs of oceanic dishes. However, if we look at the perspective of sustainability, shrimp products should originate from responsible capture practices in order to ensure the availability of shrimp for future generations.

© USAID SEA / Fiali Rajik
© USAID SEA / Fiali Rajik

On the contrary, not all parts of the shrimp are harvested to the fullest. In South Sorong District, the head of the shrimp is disposed which eventually ended up being scattered on the beach. WWF-Indonesia as the implementer USAID Sustainable Ecosystem Advanced (USAID SEA) project encourages the South Sorong community to create a creative business of processed shrimp through training activities held in the Hall of the South Sorong Fisheries Office.

The training aims to increase capacity of the community in creating an alternative economic source by harvesting raw materials from the leftover shrimp after being caught/sold.  This condition is in accordance with the plan to maximize fisheries potentials whereas considering the basic principles of sustainable management which has been pursued by WWF-Indonesia through the Fisheries Improvement Program (FIP). Conclusively, this activity is also used to improve the active role of woman in maintaining resources of Teo Enebekia Water Conservation Area (WCA).

This training involved 31 participants who were members of Family Welfare Empowerment (PKK) and middle-aged female fishers from 3 districts in South Sorong, amongst them are 11 people from Kampung Wamargege Konda District, 5 people from Kampung Konda District Konda, 5 people from Kampung Mate Inanwatan District, 5 people from Kampung Solta Baru Inanwatan District and 5 from Kampung Sayolo Teminabuan district.

This training activity was also supported by the Marine Fisheries and Service offices (DKP) of West Papua Province, academics of the University of Papua (UNIPA) served as a trainee and instructor, as well as the Fisheries Office of South Sorong District which carried out as the organizer and Activity facilitator. The Head of the South Sorong Fisheries Office, Ishak Meres, in his speech suggested that the importance of processing training for fishery products, especially the leftover of the fishery industry, in particular head and carapace of the shrimp.

In addition to improving the community economy, it also reduces the amount of head remnants and bark of shrimp in the environment. “So far most of the prawns sold were headless. Automatically heads are dumped into the sea, reek of stench and polluted the sea as well. Female fishers require to be equipped with knowledge to process shrimp head into a product with economic value” he said.

In the training, participants were given material on how to produce processed food products from meat, head and shrimp skin using simple equipments. The material obtained after, was then put to practiced directly by each participant until finally managed to make a variety of food products such as shrimp crackers, shrimp chili sauce, shrimp stock powder and shrimp burger meat. To produce 2 bags of 250 grams of shrimp meat crackers, the participants had to process 2 kg of shrimp meat while producing 1 small glass of shrimp paste needed about 200 grams of the head and skin of the shrimp.

Apart from making processed food, participants are also introduced to the form of unique and attractive product packaging to increase the aesthetic value of the product. Various packaging models and logos becomes an attraction as well to identity a product. Nevertheless, there are obstacles encountered in the village during this time are the limited asset. “Making processed business shrimp need assets, to buy tools and materials” said Agustina Omeggang, one of the trainees from Wamargege village.

Agustina also expects that the village chief can allocate funds to the PKK group in order to allow them becoming an entrepreneur. “This training is expected not to throw salt into the sea, because during this time the community has been actively involved in training, but there are no follow up afterwards,” he added. WWF-Indonesia in collaboration with the Fisheries Service of South Sorong District and the initiating of the water Conservation Area team of the Laut Seribu Satu Sungai Teo Enebikia, South Sorong District strives to provide mentoring to the trainees.

This has been formed by several groups of joint ventures (KUBE), the group comprehensive documents and group attestation. Including in cooperation with the village government in accessing the source of training capital through the existing village owned enterprises (BUMDES) and the empowerment Fund of village community to accommodate the self-training KUBE.

WWF-Indonesia targets until January 2020, will conduct a series of product processing training to the marketing, such as conducting laboratory tests such as proximate tests aimed to measure the quality of products produced whether safe or not for consumption, perform a PIRT registration (household industry food) which is one of the health certifications of household food, up unto the groups are able to market the products at the local level.

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