Standardization and introduction of new product for …ifpkochi.gov.in/Newsletter March for...

Published by

Dr. S. GirijaDirector, NIFPHATT

EditorSmt. P.R. Anandavally AmmaHindi Translator

Editorial BoardDr. S. GirijaDirector

Shri. Jai Singh Meena,Deputy Director (P & M)

Shri. Varghese JohnMarketing Officer

Shri. K. Kamalraj,Processing Technologist

Shri. C. SreekumarProcessing cum QualityAssurance Supervisor

Smt. Valsamma JohnSuperintendent

Shri. Prakasan KStatistician

Shri. Renju RaviMarketing Assistant

Kum. Sonia S. KuriakoseStatistician

Hindi Translation & Type settingSmt. P.R. Anandavally AmmaHindi Translator

Fish wafers

Fish as a safe and healthy food is an answer to all lifestylerelated problems & diseases. Fish has added advantages of polyunsaturated fatty acids (PUFA) especially omega 3 fatty acidswhich give protective effects on so many life style relatedproblems like heart disease, cancer, diabetics etc. Some peopleare so sensitive with the fishy taste and hence they either avoidfish or don’t take enough fish to meet the nutritional requirement.On this concern, in order to maintain a healthy life, it is essentialto get nutrition from fish in any other form.

Processing Section of this Institute with its experience hasstandardized the preparation of fish wafers with least fishy taste.These types of fish products help the above mentioned category ofconsumers to plug the gaps of essential amino acids for their body.Fish wafers can be used either as a snack or as a side dish afterfrying in oil.

These products are marketed through our outlets and mobilemarketing channels. Customer response was collected throughoutlets and it is found that products have got good consumeracceptance.

Frozen Fish Curry in Pouches

Food habits in metropolitan cities have changed as theseplaces are mostly inhabited by nuclear families which replacesthe traditional image of kitchen to a microwave oven. Urbancustomers in their daily diet are facing the problems like lackof time, food adulteration and waste disposal.“Ready to servefoods” is a solution for these problems and also make themmore convenient in their busy life.

Standardization and introduction ofnew product for test marketing

Fish Wafers

NIFPHATT with its vision of developing newtechnologies keeping in pace with time for healthyseafood supply, has standardized “Ready to servefrozen fish curry” mainly targeting the customersin the urban areas. These products under the Sagarbrand of NIFPHATT is 100% natural and ensureshigh quality food safety.

During this season, the Institute has preparedand marketed frozen fish curry packets. As theseproducts are customer trusty, it has got a goodconsumer response. To meet the high demand inthe current market, this institute has started theproduction in a wider range.

Training on HACCP Concept

Three days HACCP training programme wasprovided to students from various universities allover India and to the personnels from the fisheriesindustry. The training programme was scheduledinto different sessions which included groupdiscussions on various topics like GoodManufacturing Practices, SOPs, SSOPs, principlesof HACCP and implementation of HACCP in foodindustry, seafood regulations and quality standards.The trainees were provided with a training kit whichincluded HACCP training manual 4th and 5th

edition, training schedule and uniforms. During thefinal day of the training programme, the studentswere grouped to 4 batches for the work session andeach batch prepared the Hazard analysis worksheetand HACCP plan form for a specific product.Persons representing each group made apowerpoint presentation and a group discussionfollowed. An evaluation programme was carried outand a discussion on the same made by the traineesto fully conceive the concept of HACCP.Shri K. Sasidhararn Nair, Deputy Director (Retd.),MPEDA, Shri S.Shaji, Deputy Director, MPEDA and

Programmes for creating a cadre of fish processing experts

Participants of HACCP Training Programme

Frozen Fish Curry

Sl. Name of the Institution Discipline From To No of TraineeNo. benefici- days

aries

1 St. Marys College, Tiruvalla, M.Sc. Food Science 25.09.2014 27.09.2014 6 18Kerala

2 Kerala University of Fisheries & MBA 25.09.2014 27.09.2014 11 33Ocean Studies, Kerala

3 Seafood Industry, Kerala Professionals 25.09.2014 27.09.2014 5 154 Sacred Heart College, Thevara, M.Sc. Aquaculture 25.09.2014 27.09.2014 11 33

Kerala

HACCP TRAINING

Shri V.Vinod, Assistant Director, MPEDA were theexternal faculties who led the entire session of thetraining programme. The training programme wascompleted successfully with a valedictory functionduring which certificates were distributed to thetrainees.

The list of colleges who have participated in theHACCP training during the period is given below.

Total 33 99

This Institute is offering on job trainingprogrammes for students from variouscolleges all over India and for VHSEstudents who are studying fish processingtechnology as the main course. Need basedtraining programme including both theoryand practical sessions related with postharvest technology was given to thetrainees. Theory part includes topics onfisheries post harvest technology like overviewof fisheries, biochemical composition of fish,fish canning, fish freezing, drying, smoking,surumi preparation, value added fisheryproducts, fish microbiology, microbiologicaltest procedures etc. Practical session helpedthe trainees to comprehend the technology

On the Job Training on Fisheries Post Harvest Technology

and to familiarize with pre-processing activities likedressing, slicing, mincing, freezing, canning, drying,smoking, preparation of fish wafers, fish cutlets, fish curryetc. Visits to fishing harbour and other premier instituteswere arranged for the trainees during the training period.

Trainees from S.H. College, Thevara

Sl. Name of the Institution Discipline From To No of TraineeNo. benefici- Days

aries

1 MES College, Ponnani, Kerala M.Sc. Fishery Microbi- 13.10.2014 11.11.2014 19 425ology & Aquaculture

2 Kerala University of Fisheries& Ocean Studies, Kerala Asst. Professors 04.11.2014 24.11.2014 2 34

3 Kerala University of Fisheries& Ocean Studies, Kerala Asst. Professors 10.11.2014 24.11.2014 1 13

4 Calicut University, Kerala M.Sc. Food Technology 13.11.2014 28.11.2014 30 420

Total 52 892

ON THE JOB TRAINING

Sl. Name of the Institution Discipline From To No of TraineeNo. beneficiaries days

1 Govt. VHSS, Kaipamangalam,Kerala VHSE 16.09.2014 26.09.2014 27 270

2 Govt. VHSS, Njarakkal, Kerala VHSE 07.10.2014 17.10.2014 56 560

3 Govt. VHSS, Kadamakkudy, Kerala VHSE 13.10.2014 31.10.2014 28 448

4 Govt. VHSS, Perumbalam, Kerala VHSE 17.11.2014 30.11.2014 25 3005 Govt. VHSS, Kaipamangalam, Kerala VHSE 04.11.2014 28.11.2014 25 400

Total 161 1978

ON THE JOB TRAINING TO VHSE STUDENTS

During the period under report, this Institute hasconducted inplant training programmes on fisheriespost harvest technology from 22nd September 2014 to21st November 2014 for three B.F.Sc students fromthe College of Fisheries, Bihar. In-plant training madethe students to involve in all the activities of postharvest technology emphasising more on the practicalsession like preparation of fish fillet, fish steaks,minced fish, familiarization on different processingmethods like drying, smoking, freezing, canning andpreparation of different value added products likemarinated products, breaded and battered products,fish wafers, fish curry, fish pickle, fish samosa, fishrolls etc. Training was divided into different sessionsviz, theory, hands on experience and visit to premierfisheries institutes and fisheries harbours.Microbiological examination of the frozen products,canned products and testing of microbiologicalparameters of ice and water were also conductedduring the period of training. The students collectedmarine fish samples during the harbour visit andprepared preserved specimens for their futurereference as it was unavailable in their coastline.

Inplant training in fisheries post harvesttechnology

Fisherwomen trainingNIFPHATT conducted training on development of

value added fishery products to 39 fisherwomen ofdifferent SHGs at Kollam under the assistance ofSAF, Kollam from 22.09.2014 to 25.09.2014 in thetraining centre of Dept. of Fisheries at Neendakara.

Three days training programme included the

Trainees with their products

cutlets, fish wafers, prawn wafers, battered andbreaded prawns, fish finger, fish curry, fish pickle,prawn vada, fish samosa and fish roll withoutcoating, fish roll with coating. The trainingprogramme concluded with the explanation ofingredients and procedures to the trainees anddetailed discussion regarding the scientific andmarketing aspects of the products was also held.

“NIFPHATT is extending facility to graduate andpost graduate students to undergo their project workas a part of their curriculum. During the period25.08.2014 to 27.08.2014, a student from CUSATcarried out work on cold smoking of mackerel. As apart of the on job training programme with emphasison the project work, two students from SN college,Cherthala had completed the work on topics of studyof “Microbiological analysis of the gill content andskin of Sardinella longiceps and Study of effect ofCinnamon in the microbial quality of Decapterusrusellli flesh during chill storage” at NIFPHATTfrom 7th April to 30th June. Two students fromMACFAST College, Tiruvalla have undergone on jobtraining programme from 1st April to 30th June 2014with emphasis on the work on standardization ofprocedure of fish wafers and prawn wafers. Twostudents from CUSAT (M.Sc.Industrial Fisheries)have carried out their project work on the topics ofcanning of cold smoked oysters with cinnamonflavour in refined oil and canning of hot smoked oilsardine with ginger flavour in refined oil.

The list of colleges participated in the trainingduring the period is given below.

College of Fisheries, Bihar B.FSc. 22.08.2014 30.09.2014 3 0 3 210

College of Fishereis, Chattisgarh B.FSc. 17.01.2015 07.02.2015 13 8 21 378

College of Fisheries, Tripura B.FSc. 20.02.2015 28.02.2015 10 14 24 192

Total 26 22 48 780

Name of College/School Discipline From To Male Female Total Traineedays

demonstration ofhygienic practices tobe followed duringprocessing likechlorination schedule,ornament policy, rele-vance of the use ofuniforms, headgearsand mouthgears. Theproducts preparedduring the sessionwere dressed fish, fishFisherwomen training at

Kollam

Training on Seafood Microbiology toAndhra University Research ScholarsTraining programme on “Microbiological

analysis of Seafood” was conducted at NIFPHATTVizag unit, in which 23 research scholars fromdifferent parts of Andhra Pradesh in collaborationwith the Department of Zoology and Marine LivingResources from Andhra University and AvantiInstitute of Pharmaceutical Science, Vizagparticipated in this 6 days fully practical orientedSeafood microbiological training for assessing thequality of Seafood in different forms and varietiesof products. The training programmes wereconducted from 06.08.14 to 10.08.14 for Zoologystudents and from 22.09.14 to 27.09.14 for MLRstudents of Andhra University.

The trainees were taught the test procedures toisolate, identify, and inoculate the microbes including

On - Job Training to College Students.Vizag unit has conducted on-job training

programmes to the Polytechnic, graduates, postgraduate & research scholars of Andhra Pradesh,Tamil Nadu and Odisha having background in foodscience, fishery science, microbiology,biotechnology, zoology, life science, etc. in variousdisciplines like sea food microbiology, value addedproduct development, HACCP concepts etc. withthe active support of head quarters. The followingcolleges/universities have attended the on-jobtraining in this unit.

Rejuvenating Vizag unit with training activities

1. Govt. Fisheries Polytechnic, Berhampur, Odisha

2. MLSM College, Darbhanga, Bihar

3. College of Fisheries, Nellore, Andhra Pradesh

4. Pavendar College of Engg & Technology,Tamil Nadu

5. Department of Marine Living Resources,Andhra University

6. Department of Zoology, Andhra University7. Avanti Institute of Sciences, Vizag, Andhra

Pradesh

pathogens in various stages of seafood processing.Apart from the practical session, invited officials fromMarine Product Export Development Authority

Fisherwomen Training on Value AddedProducts to Sri Ganga Gowrinath PrimaryFisherwomen Cooperative Society,Visakhapatnam

As per the request from Ganga GowrinathPrimary Fisherwomen Co-operative Society, a fourdays training programme was conducted at Vizagunit during the period from 02.09.2014 to05.09.2014 on “Value added productdevelopment” to 17 fisherwomen fromVisakhapatnam coastal area. The trainees were putto hands-on experience in hygienic production andpacking of safe & quality dried products, dressedfish, dressed & spiced fish, pickle varieties like fishpickle, prawn pickle, squid pickle and fish withvegetable pickle, fish cutlets, fish fingers, fishwafers, fish fillet etc. which has high demand in

(MPEDA) and Export Inspection Agency (EIA)conducted theoretical sessions on quality control in

seafood, Standard Sanitary Operating Procedures(SSOP), GMP, GHP, GLP etc. All the qualityassessing tests as prescribed in USFDA norms forchilled, frozen, canned, dried fish products, water &ice including personal hygiene are to be performed inthe lab for ensuring stringent quality for the safeconsumption of seafood by the consumers. Test forStaphylococcus, Streptococci, E.coli, Coliforms, TPC,Salmonella, Vibrio cholera, V. parahaemolticus,Clostridium botulinum, Listeria monocytogenes arebeing confirmed by performing biochemical test, uptoserological level.

local market. The training programme concludedon 05.09.2014 with the distribution of certificates.

Delivering lecture on Value addition in Seafood

Hands-on Training on Fish filleting

Preparation of fish cutlets

Preparation of fish finger

Packing of fish cutlets

Peeling of prawn for pickle preparation Preparation of fish pickle

Short term Training programme on Valueadded Product Development to AndhraUniversity students

Vizag unit of NIFPHATT conducted a short termtraining programme on Value added productdevelopment to 21 Post graduate students ofMarine Biology & Fisheries, from Dept. of MarineLiving Resources, Andhra University. This threedays training programme included theory andhands-on experience on hygienic handling and

development of value added products from low costfinfishes and shellfishes. The value added products(ready to cook/ eat) developed were fish fillet (skin-on and skinless), fish finger, fish mince, fish pickle,fish cutlet, prawn pickle, prawn finger, stuffedsquid, squid pickle, fish steaks, dried products etc.Besides these, the trainees had an opportunity tofamiliarize themselves with different processingactivities like freezing, canning, smoking, qualitycontrol etc.

A new Quality Assurance Laboratory was setup at Vizag unit of NIFPHATT, with the grant inaid from NFDB, to ascertain the qualityparameters of raw, pre-processed and finishedproducts, in addition to water, ice and personalhygiene of workers engaged in processing andpackaging seafood products.

Minimum microbiological equipmentslike Hot air oven, autoclave, UV laminarairflow, digital colony counter, biologicalincubator, water bath, refrigerator,glasswares, chemicals, etc. were procuredand equipped in the laboratory and made itfunctional for testing the following tests asper USFDA/EU/HACCP/EIA norms:-

i) Test for detection of pathogens likeSalmonella typhi, Vibrio cholera, V.parahaemolyticus, Staphylococcusaureus, Escherichia coli, Listeriamonocyotgenes, Shigella sp.,Clostridium sp., etc.

ii) Test for detection of Total plate countand Coliforms in water, ice, storagetanks, in-line, etc.

iii) Test for quality assessment for raw, frozen &finished products.

iv) Test for SWAB analysis of the workers engagedin processing.

v) Test for value added products, dry fish, cannedproducts, pickles etc.

Setting up of new Quality Assurance Laboratory atNIFPHATT, Vizag unit

An awareness cum product promotion campaignprogramme was conducted by the unit on 30.8.2014by displaying our fish and fishery products in a mobilevehicle at one of the most attractive tourist spots ofVizag city with wide publicity by issuing the samples

of ready to eat and ready to serve/cook products to thetourists and local fish consumers. Products like, fishpickle, fish wafer, canned sea foods, dry fish and frozenitems too were showcased in mobile van for sales anddisplay purpose.

Demonstration cum Mobile Marketingat Kailasgiri Tourist Spot in Visakhapatnam

Demonstration cum Mobile Marketingat Kailasgiri Tourist Spot in Visakhapatnam

Observance of vigilance awareness week,2014

The observance of vigilance awareness weekcommenced with a pledge administered by Dr. S.Girija, Director, NIFPHATT at the entrance of theadministrative building of NIFPHATT on 27.10.2014at 11.00 AM. All employees had assembled together fortaking the vigilance awareness pledge. Banners andposters with slogans conveying the spirit of the

observance of vigilance awareness week were exhibitedin front of the office and in the office premises.Competitions on speech and essay writing were organizedfor the employees and their children. The closingceremony of the vigilance awareness week was conductedat 15.30 hrs. on 01.11.2014. During the function, Dr. S.Girija, Director of the institute distributed the prizes tothe winners of the competition. The function formallycame to an end with the national anthem.

Other Programmes at NIFPHATT

Swachh Bharat Mission2nd October 2014, the birthday of Mahatma Gandhi

was celebrated as Swachh Bharat Mission day ascalled for by the Hon’ble Prime Minister. NIFPHATTmade all preliminary preparations for the successfulimplementation of the programme. A bannerhighlighting the slogan “SWACHH BHARATMISSION 2014” was displayed in front of the office.On 2nd October 2014, the office was kept open at 9.00

AM and the pledge was taken at 9.45 AM. The staffmembers cleaned the office premises. The gardenin front of the office was cleaned and flower andvegetable plants were planted. Whileadministering the pledge to the staff, the Director,NIFPHATT emphasized on the need to devote twohours per week for cleaning efforts so that 100hours in a year can be devoted for the same.

As in previous years and as per the officiallanguage policies of Govt. of India, Hindi fortnightwas observed in the Institute for the period from15-09-2014 to 29-09-2014, 14th being the holidayby conducting various competitions in Hindi.During the Hindi Fortnight, competitions were heldin handwriting, passage reading, translation,administrative terminology, poetry recitation etc.

With a view to ensure full participation from allthe categories of staff, separate competitions wereconducted for the group D staff who were convertedto group C status. During the valedictory functionwhich was presided over by the Director of theInstitute, prizes were distributed to the winnerscollectively by the Director, Accounts Officer andthe Processing Technologist of the Institute.

Hindi Fortnight Celebrations - 2014

Scientific Meeting conducted at NIFPHATT

9th meeting of the Fish, Fisheries and Aquaculture SectionalCommittee, FAD12 in joint session with “Aquaculture Sub

committee” held on 7th November 2014.

ISO / TC 234 working group meeting held on10th November 2014

EXIHIBITION AND TRADE FAIRS

1. Independence Day was celebrated in the office premises on 15th August 2014.

2. Sadbhavana Diwas-2014 was observed on 20th August 2014 and pledge was taken by all officersand staff at 11.00 A.M.

3. Onam was celebrated on 5th September 2014.

4. Rashtriya Ekta Diwas was observed on 31st December 2014.

Onam CelebrationsOnam CelebrationsOnam CelebrationsOnam CelebrationsOnam Celebrations

Events

1. Visu Drama-2014 organised by Tamil Kala Mandir on 26th September 2014 at Kala BharathiAuditorium, Visakhapatnam.

2. Swasraya Bharat -2014 from 14th to 19th October 2014 at Kasaragod.

3. India International Trade Fair-2014 from 14th to 27th November at Pragathi Maidan, New Delhi.

4. Exhibition organized by the Director of Extension, University of Agricultural Science, Bangalorefrom 19th to 21st November 2014 at GKVK Campus, Hebbel, Bangalore.

5. Public Information Campaign organized by Press Information Bureau, Cochin from Ist to 3rd

December 2014 at PTB Auditorium, Karuvaarakundu, Malappuram.

6. Krishi Shilpa O Banijya Mela from 06th to 10th December 2014 at Binoy Krishna Smriti FootballGround, Purba Medinipur District, West Bengal.

7. Food Tech Asia 2014 from 22nd to 25th December 2014 at Surat, Gujarat.

8. World Ocean Science Congress (WOSE) Exhibition from 05th February 2015 to 8th February 2015at Ernakulam.

Visu Drama-2014 organised by Tamil Kala Mandir at Kala Bharathi Auditorium, Visakhapatnam.

Swasraya Bharat -2014 at Kasaragod.

“India International Trade Fair-2014” at Pragathi Maidan, New Delhi

Public Information Campaign organized by Press Information Bureau, Cochinat PTB Auditorium, Karuvaarakundu, Malappuram.

Exhibition organized by the Director of Extension, University of Agricultural Science, Bangalore at GKVK Campus, Hebbel, Bangalore.

World Ocean Science Congress (WOSE) Exhibition at Ernakulam.

Krishi Shilpa O Banijya Mela at Binoy Krishna Smriti Football Ground, Purba Medinipur District, West Bengal

Food Tech Asia 2014 at Surat, Gujarat.

1. Shri Nithin C.T Processing Cum Quality 26.09.2014Assurance Supervisor

APPOINTMENTS

PROMOTION1. Smt. Marina D’ Silva Processing worker Gr.III Processing Worker Gr.II 01.09.2014

Shri. N.T. GopiGr.I

Processing Worker31.08.2014

Shri. Jayabahadur K.C.M T S

31.01.2015

Shri. V.G. GopiSales Assistant

31.03.2015

RETIREMENT

PERSONALIA

Shri. T. Thulasidharan, Driver - Gr. I

30.11.2014

Dr. N. John ChellappanP Q A S

Vizag Unit31.01.2015

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