WWF Indonesia is implementing a training post-catch handling of tuna fish as part of themarine program. This training is very important for fishermen to be able to obtain qualityloin (meat tuna) is good and getting a high price. In addition, this training is one strategyfor fishermen are not too chase that catches a lot to get high prices, but more attention to quality.
With a quality catch, although the catch just one fish every day, pressure on resourcesthat are too high due to the arrest can be reduced. That way, the welfare of fishermennoticed while running conservation programs.
Earlier this year, tuna handling training has been conducted twice, each in Wakatobi,Southeast Sulawesi and Alor, East Nusa Tenggara. Training in the Wakatobi conductedin four villages for four days, one day at each location / village. The first trainingconducted in South Mola village on January 21, 2011, a second workshop conducted inthe village of Mola Marine on January 22, 2011, third at Pia Wapia Village on January 23, 2011 and last in the village of Wae Lumu on January 24, 2011. Then, training in Alorheld for 3 days, ie 16 to 18 February 2011 in Village Adang, Alor District Northwest.
Most of the trainees are fishermen, and other participants are gatherers. All participants were fishermen and gatherers has been accompanied in community empowermentprograms contained in the WWF as well as community groups. At Wakatobi, trainingfollowed by 93 people, while in Alor attended by 23 people.
The training that took place this interactive enough material consisted of presentation stand discussions, as well as direct practice using samples of fish and also interspersedwith discussion. The material starts with 'Sustainable Tuna Fishery', followed bymaterials on the stages of the handling of tuna fish on the boat (onboard handling) thatwill be sold as logs or other forms of loin. No lag, also delivered insights into thehandling of the mini-plan collection, which is a process in the form of tuna loin andpacking.
In addition to the above matters, the training was also conducted based on the needs offishermen to improve the quality of tuna loin meat according to buyer demand,especially in the stage of the handling of tuna, from then lifted onto the boat after afishing line caught up to the collector, either in the form of spindles or already processedinto loin.
This stage is a critical stage in the process of handling the tuna because it is still above the boat with the natural conditions that can not be controlled. Handling that one canmake tuna loin damaged and has no price. Conversely, proper handling willmake thefishermen get the best quality tuna loin with the highest price.Target training is that participants can master the handling of a loin of tuna are skilledwith the best quality or Grade A. The first principle which must be done is to maintaincleanliness and cold chain is not broken.
The next principle is to treat tuna loin and carefully, not picked in a bent positionbecause it can damage the structure of the broken meat or meat (or lift it like holding a baby).Fishermen are trained to clean clothes and with regard to sterilization of equipment andplace. Fishermen are also trained to make ice jelly because it is more efficient andcooler temperatures awake longer, especially for shipment by cargo aircraft.Cleanliness and the cold chain are two things that are often overlooked so that the quality tuna and the price drop just entering Grade D and Reject, which is only aboutRp7.000 per kg. But if cleanliness and cold chain can be maintained, fishermen can selltuna loin to a collector with Rp42.000 price per kg or enter Grade A.
Another thing that is not less important is making sure the size of tuna caught more than20 kg. This is caused by the quality of Grade A loin also consider the size of the loin,which is 2.5 kg to the top of each loin. The size of tuna above 20 kg are allowed to get arrested for loin Grade A, especially the Yellow Fin Tuna (Yellow Fin / Madidahang), Thunnus albacores who was arrested atWakatobi and Alor, also highly relevant to biological and ecological aspects of tuna fish.
Biologically, tuna above 20 kg have decent gear and have reached adult age.Meanwhile, if viewed from the aspect of ecology, has conducted spawning adult fish andcan maintain the sustainability of fish stocks in the wild yellow fin tuna. Tuna fishingunder the weight of 20 kg, will only hurt the fishermen because they can not at reasonable prices while providing ecologically adverse effects.
Seeing the many benefits that can be obtained, both ecologically and economically,improving the skills training of fishermen will continue to do in order to support thewelfare of fishermen and provide information on important aspects of environmentalconservation. All this is aimed for the marine ecosystem can still function in a sustainable ecology and economy.
Label:
MANAGEMENT OF FISHERIES
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