Alonzo, Jenny B. <br/><br/>
Production and marketing of smoked fish in lowland areas of Cavite / 
by Jenny B. Alonzo.  
 - Indang, Cavite :  Cavite State University- Main Campus,  2009. 
 - xi, 33 pages :   illustrations ;  28 cm. 
<br/><br/> Thesis (BS Business Management -- Agribusiness) Cavite State University  
<br/><br/>Includes bibliographical references. 
<br/><br/>College of Economics, Management, and Development Studies (CEMDS)  College of Economics, Management, and Development Studies (CEMDS) 
<br/><br/> ALONZO, JENNY B. Production and Marketing of Smoked Fish in Lowland Areas of Cavite. Undergraduate Thesis. Bachelor of Science in Business Management, major in Agribusiness. Cavite State University — Main Campus, Indang, Cavite. March 2009. Adviser: Prof Lina C. Abogadie<br/>The study was conducted in five towns of Cavite, namely: Bacoor, Imus, Naic, Rosario and Tanza. The purpose of the study was to analyze the processing and marketing practices of smoked fish in lowland areas in Cavite. Specifically, it aimed to: 1) describe the socio-economic characteristics of smoked fish processors in Cavite; 2) determine the process in making smoked fish; 3) determine the marketing practices used by smoked fish processors; 4) determine the level of profit generated from processing and marketing of smoked fish; and 5) identify the problems encountered by the smoked fish processors. A total of 100 smoked fish processors composed the sample of the study. Data gathering was done through personal interviews. Range, means, frequency counts and percentage were used to analyze the data gathered. The average age of the respondents was 45 V2 years old. Eighty-five percent attained high school education. Smoked fish processors had an average household size of seven members. One hundred percent of the smoked fish processors derived their income from smoked fish business and 86 percent were the owners of the business.<br/>Ninety-five percent of the smoked fish processors sold their products in the wet markets located in Central Public markets. They usually sold smoked fish in wholesale. Majority of their customers (82%) paid in cash. The major problems cited by the smoked fish processors were low quality of raw fish, shortage of fish supply, lack of capital, lack of transportation facilities, improper handling, and non-availability of business space (stalls).<br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Smoked fish--Economic aspects<br/>Agriculture
<br/><br/><label>Dewey Class. No.: </label>639.31   / Al7 2009