Production & marketing of fish sauce in selected towns of Batangas / by Mary Grace R. Foronda.
Material type:
TextLanguage: English Publication details: Indang, Cavite : 2004. Cavite State University- Main Campus,Description: x, 31 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 664.58 F76 2004
- College of Economics, Management, and Development Studies (CEMDS)
| Item type | Current library | Collection | Call number | Materials specified | URL | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|---|
Theses / Manuscripts
|
Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 664.58 F76 2004 (Browse shelf(Opens below)) | Link to resource | Room use only | T-2882 | 00006568 |
Thesis (B.S.B.M.--Marketing) Cavite State University
Includes bibliographical references.
College of Economics, Management, and Development Studies (CEMDS)
FORONDA, MARY GRACE R. Production and Marketing of Fish Sauce in selected towns of Batangas. BS Thesis. Bachelor of Science in Business Management, major in Marketing. Cavite State University, Indang, Cavite. April 2004. Adviser: Dr. Luzviminda A. Rodrin.
The study was conducted to provide information in the production and marketing of fish sauce in selected towns of Batangas. Specifically, it aimed to describe the socio-economic characteristics of fish sauce producers; describe the production and marketing practices used by the fish sauce producers; determine the production and marketing cost and identify the problems encountered by the producers in the production and marketing of fish sauce. The data were gathered through personal interview. A total of 63 respondents from selected municipalities in Batangas namely Balayan, Calaca and Nasugbu was selected to provide the needed information. Majority of the respondents 56 percent were male and only 44 percent were female. Most of the respondents were married. The age of the respondents ranged from 29-70. Thirty eight percent of the respondents finished high school while 65 percent of the respondents were self-employed. The household size ranged from 1-2. Sixty seven percent of the total respondents ranged from 18-30 years of experience in producing fish sauce. Fifty nine percent of the respondents produced fish sauce as their additional source of income and 41 percent of the respondents produced fish sauce as their main source of income.
Fish sauce producers used dilis, tawilis, galunggong, tamban, tambal, dulis, tulingan and ingles in the production of fish sauce. Processing of fish was cleaned and stacked on either terra cotta vats (11%), plastic drums (65%) or container made from cement (24%). Fish were stored from periods ranging from three to forty eight weeks. Sixty three percent of the producers did the extraction manually while 37 percent performed the extraction mechanically. The fish sauce was packaged either 330 ml, 350 ml, 750 ml bottles or a combination of these. Eighty four percent of the producers set the price of their product. Fish sauce producers accepted cash payments, credit terms and installment payments for their products. Fish sauce producers transported their products with the use of jeepneys, truck, tricycle or push cart. Delay in delivery of fish ranked as the number one problem of the fish sauce respondents, followed by competition and lack of government assistance. The producers near the sea shore can be a great help for those who want to make their own business, like patis and bagoong. The proximity to the sea shore does not guarantee a high profit for the business. The government should assist the fish sauce producers. In order to increase profit, they have to promote their products not only in near towns or barangay but also to further boost the business industry.
Submitted to the University Library 07/18/2007 T-2882