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The financial and economic feasibility of smoke catfish as a viable enterprise for limited resource catfish farmers

Creator:: Jolly, Curtis, Omali-Marcena, Oyie, Diabate, Youssuf, Wang, Yifen, and Barahanyi, Ntam
Abstract:: Limited resource catfish producers are seeking ways to enhance economic and financial profitability of their aquaculture enterprises. One of the recommended methods to increase profitability is to sell value added smoked catfish at niche markets. Development of value-added smoked catfish is a potential cottage industry for limited resource catfish farmers...
Resource Type:: Other
Full Text:: , and the factors influencing the profitability and feasibility of smoked catfish. Three product types

What is the demand for farmed fish on the European markets?

Creator:: Girard, Sophie and Mariojouls, Catherine
Abstract:: This paper analyses what are the potential outlets on European markets for new farmed fish. In the first part, the main striking features about the structure and evolution of the European fish trade over the last decade are presented. The analysis of fish imports and exports provides comprehensive data to...
Resource Type:: Research Paper
Full Text:: 2006 (versus 42% for gadoids, 15% for other demersal fish, 14% for tuna). In terms of product

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:: Tungkawachara, Somjintana
Abstract:: Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Resource Type:: Dissertation
Full Text:: molds (Hobbs 1987). Fish sauce is a kind of fermentative fishery product. From a microbiological

Developing and maintaining customer contacts

Creator:: Oregon State University. Extension Service, Smith, Robert, and Hansen, Eric, 1968-
Abstract:: It has been estimated that a business loses 20 percent of its customers annually. These losses may be a result of competitors’ activities, changing material requirements, changes in purchasing policies, relocation, business failures, retirements, mergers, death, or litigation. In some commodity-like forest products, this percentage may be much higher. Somehow,...
Resource Type:: Technical Report
Full Text:: Marketing Forest Products: Developing and

Marketing of farm forest products. 1, Thirteen western Oregon counties

Creator:: Oregon State College. Agricultural Experiment Station and Adams, Thomas Cooper, 1918-
Abstract:: Published January 1959. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: Marketing of Farm Forest Products I. Thirteen Western Oregon G

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

Creator:: Adu, Gloria Aderemi
Abstract:: The effect of washing machine separated rockfish flesh on composition, quality and desirability was investigated. Washing machine separated rockfish flesh resulted in a 36.88% loss of solids. The greatest reductions were found in the ash (80.32%) and lipid (65.13%) levels in the washed flesh. Most of the sarcoplasmic proteins were...
Resource Type:: Masters Thesis
Full Text:: Flesh 6 Effect of Washing on the Minced Fish Flesh 8 Product Development 11 Microbiological Spoilage

Consumer preferences for seafood information attributes

Creator:: Fonner, Robert C.
Abstract:: Changes in consumer preferences have created a need for developing differentiated and higher valued seafood products. Providing consumers with more information about seafood products at the time of purchase has been suggested as a way of differentiating seafood and promoting healthy fisheries. A discrete choice experiment conducted at high-end grocery...
Resource Type:: Masters Thesis

The sales presentation

Creator:: Smith, Robert, Hansen, Eric, 1968-, and Oregon State University. Extension Service
Abstract:: With a little patience and a lot of practice, sales presentations can become one of your most productive selling tools. Success depends on your capacity to listen, the depth of your knowledge of your company and its products, and your ability to ask the right questions.
Resource Type:: Technical Report
Full Text:: Marketing Forest Products: The Sales

Trends in the integration of cooperative dairy products marketing channels in the Pacific Northwest

Creator:: Hoobler, Sharon Quinten
Resource Type:: Masters Thesis

Thermophysical properties and temperature response of surimi-- measurement and modeling

Creator:: Wang, De-qian
Abstract:: Freezing is one of the important technologies for preservation of foods. In this project, using surimi as a food model, thermophysical properties of frozen foods were evaluated and the freezing process was simulated using a finite element package. To measure temperature-dependent thermal conductivity, a line-source probe system was used. Effects...
Resource Type:: Dissertation
Full Text:: for DeQian Wang ACKNOWLEDGMENTS I would like to thank Charles Crapo, Fishery Industrial Technology

ScholarsArchive@OSU

The financial and economic feasibility of smoke catfish as a viable enterprise for limited resource catfish farmers

What is the demand for farmed fish on the European markets?

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Developing and maintaining customer contacts

Marketing of farm forest products. 1, Thirteen western Oregon counties

Effect of washing on the quality, desirability and stability of drum-dried machine separated rockfish flesh

Consumer preferences for seafood information attributes

The sales presentation

Trends in the integration of cooperative dairy products marketing channels in the Pacific Northwest

Thermophysical properties and temperature response of surimi-- measurement and modeling

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