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Chapter I

INTRODUCTION

Water covers 70 % of the earth surface with the largest body of water, the Pacific

Ocean taking up more than one third of the planet surface (Melina, 2010).

All of the oceans on earth are estimated to have a volume of 0.3 billion cubic

miles (1.332 billion cubic kilometers) and average depth of 12,080.7 (3,682.2 meters).

But the various bodies of water that make up this total ocean area have their own unique

characteristics that range in size from sprawling pacific to the self-contained

Mediterranean.

May 2014. The Philippines, with an island-dwelling population of more than 93

million and more than 7, 100 islands is a major fishing nation and the world’s second

largest archipelagic state.

In 2012, the Philippines ranked among the major fish producing countries in the

world with the total production of 3.1 million tons of fish, crustaceans, mollusks and

other aquatic animals. Aquaculture contributed 790,000 tons, or 25.4 % to the total of fish

production. In addition, the Philippines is the world’s third largest producers of farmed

seaweeds with production of 1.8 million tons in 2012.(Fisheries and Aquaculture

Department).

People depend mostly on aquatic resources. It is mostly the source of living especially on

island or communities along the coastal area. Some of the processed foods available in

the market are made of fish. One of these products is the fermented bolinao.

Anchovies (Stolephorus spp.) are small salt water fish having silvery with blue-green

backs. They usually never grow larger than 20 cm. Anchovies prefer the warmer waters
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around the world, where they swim in massive schools. They are related to the herring

belonging to the family Clupeidae. Anchovy production can vary widely from year to

year. The fish can appear in large schools for decades and disappear the next year, and

then reappear the year after that (Donald and Beamish, 2009).

Anchovies (Stolephorus spp.) come with more than 100 different species spread

across the Pacific, Atlantic, and Indian Oceans. They are generally found in large

schools, which make them very easy to catch in large quantities. One of the most popular

places to catch anchovies is the Mediterranean Sea, which is why they are such an

integral part of European, Middle Eastern, and North African cuisines (Staughton, 2018).

Fermented fish have, for many years, been considered as a Southeast Asian

product. These products are highly salted and fermented until the fish flesh is transformed

into simpler components. Fish fermentation in the Southeast Asian sub-region normally

lasts for several months (three to nine months) and the fish flesh may liquefy or turn into

a paste (Huss and Valdimarson, 1990).

Some of these products include nuoc-mam of Vietnam and Cambodia, nam-pla of

Thailand, sushi of Japan and patis of the Philippines. Also Philippine indigenous foods

are reminiscent of various foreign influences; local processes are adapted to indigenous

ingredients and in accordance with local tastes. Pervasive throughout the numerous

islands of the Philippines is the use of fermentation to enhance the organoleptic qualities

as well as extend the shelf life of food.

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Background of the study

In today’s life, Filipinos are aching against malnutrition, sickness, poverty and

having a healthy mind as well as healthy life style. One of the productive ways to deal

with it is to have a balanced diet involving healthy foods in its right amount including

affordable and available native fruits, vegetables and seafood that commonly grow in the

local area.

Anchovies are one of the most important pelagic fish found in the Indian Ocean,

which can grow up to 20 cm (8 in), and prefer the warmer waters around the world. The

limiting factors in the effective utilization of the anchovies are small size, seasonal nature

of the fishery forming gluts, sensitive to physical, time and temperature changes.

Anchovies are rich in omega – 3 oils, calcium and iron. They can be cooked fresh,

usually sold packed in salt, tinned in oil, as a paste in jars or tube, or as a sauce. (Dipty A.

Siriskar,Gulab Dattarao Khedkar and David Lior 2013).

The health benefits of anchovies include are healthy heart, skin care, weight loss, as well

as bones and teeth. These are benefits are due to omega-3-fatty acids, proteins, and

various nutrients present in them. Intake of anchovies also lowers the levels of bad

cholesterol and toxins.(John Staughton 2019).

Fermentation is one of the oldest and most widely used food preservation methods in

households and small-scale food industries as well as in large enterprises. Most of

fermented foods including the major products that are common in the western world, as

well as many of those from other sources that are less well characterized, are dependent
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on lactic acid bacteria (LAB) to mediate the fermentation process. Lactic acid

fermentation is widely used in tropical countries as a low-cost method of enhancing food

quality, safety and shelf life. Salt has been used for centuries to increase the shelf life of

foodstuffs and remains a frequently used component to create an unfavourable

environment for food spoilage microorganisms and pathogens. The need for quality

improvement and process innovation in the area of fish fermentation have been widely

recognized in recent years.(Somboon Tanasupawat, Wonnop Visessanguan 2013).

The researcher grew and lived nearby the bay. He decided to conduct a study relating to

fishing and other related staples regarding aquatic production. This way, local citizen of

the area will have a source of income due to its abundance of fish and other aquatic

resources. One of this is the anchovies. The researcher discovered that fermentation of

anchovies is the main source of income in Patnanungan, Quezon. The researcher

conducts a study to discover the different way of processing fermented bolinao and the

problem relating to this.

Objectives of the study

Generally, this study seeks to determine and develop standard on Bolinao

production.

Specifically, it aims to answer the following:

1. Determine the profile of the fishermen.

1.1. Years in bolinao processing business.

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1.2. Initial fund.

1.3. Profit in one month.

2. Assessment of home-based manufacturing practices.

2.1. Motivation to start the business.

2.2. How the business started.

2.3. Main ingredients.

2.4. Tools used in processing

2.5. Span of fermentation.

2.6. Containers of process of bolinao.

2.7. Possible uses of fermented bolinao.

2.8. Impact of processing business.

2.9. Monthly catching of bolinao fish.

2.10. Benefits from the local government.

2.11. Government and non-government support.

3. What is their perceived common problem and possible solution making fermented

Bolinao?

4. What is the locale ways of making Fermented Bolinao?

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Significance of the study

This study will provide benefits to the following:

Fisherman; This study will give an additional information about the process of Making

fermented bolinao

Future researchers; this study will provide an additional information to the future

researchers and to use it as their reference, if they are going to conduct the same research.

Vendors; This study will work for as a new recipe that will be beneficial to human life.

It may also provide good nutrition as needed by the consumers.

Community; this study may be used to create a small business and an additional source

of income.

Educators; It may serve as their basis for research and extension for our Local and

National government and other NGOs in order to help and extend services for them.

Scope and limitations

This study is primarily focused on developing standards on Bolinao in

Patnanungan, Quezon. The result of this study will be based on the respondent’s answer

on the following item of the questionnaire made by the researcher.

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Definition of Terms

To fully understand the study, the researcher offers the following operational

terms used in this study:

Bolinao or Anchovies - small salt water fish silvery with blue green backs.

Measuring cups and spoon - tools and equipment used in measuring ingredients.

Salt - It is a natural white substance to flavor to preserve food.

Bowl - rounded container with the used of mixing all the ingredients

Mixing - mixing or binding of two or more ingredients

Packing - wrapping on a container that covers something being sold

Washing - it is a method of cleaning specially for foods

Fermentation – it is the process to ferment the foods, and can enhance the shelf life of

foods.