This paper attempts to determine and analyze the factors affecting the value chain of tuna commodity in the Philippines. It also identifies the key players in the industry, and their roles and contributions in the value chain. The paper will utilize both primary and secondary data in the analysis. Secondary...
Published September 1975. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the Sea Grant Catalog: http://seagrant.oregonstate.edu/publications
Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
A structural model of the Pacific halibut fishery is developed. Hypothesis tests
are developed within the framework of the "new empirical industry organization" for
the exertion of market power by Pacific halibut processors in both the exvessel market
and the wholesale market. The relationship of market power exertion and IPHC's...
Oregon Department of Environmental Quality (DEQ) permits for discharging seafood-processing wastes into adjacent estuarine waters expire July 31, 1974. Beyond this date, Oregon's seafood processors must adopt one or a combination of three options: curtailment of waste production, disposal outside of estuaries, or conversion of waste to some other product....
Coastal communities in the Pacific Northwest are looking for ways to increase the diversity of their economies in order to reduce the negative impacts of cyclic economic swings. The economic base of many coastal communities is directly tied to healthy, dynamic working waterfronts through fishing, recreation, tourism, ports, and allied...
Published May 1976. 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
This report deals with utilization of five species of flatfish caught in the Oregon trawl fishery for human food. Utilized fish are those kept and marketed (saleable) from the total catch. Discarded fish are small flatfish and unmarketable species. Herrmann and Harry (1963} reported nearly half the catch was of...
Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...