Page 290 - Agriculture_Form_Three

Agriculture for Secondary Schools

(a) Use of easy to clean containers
Use plastic buckets, baskets or containers with a smooth surface to prevent damage
to the fish. Transport containers and equipment should be designed to minimise
physical damage and allow rapid handling of fish. Containers should allow melted
ice water to drain.
(b) Handle fish gently
Handle fish with care to avoid physical damage that may accelerate the spread of
bacteria from gut, gills and skin to muscle tissue. Clean the fish with clean water
before storing or transportation. Place fish in a box/container without bending the
body. Do not overcrowd the fish in one box/container.

(c) Ensure personnel handling fish follow good hygienic practices
People handling fish should wash their hands, wear clean clothes, cover their
hair, do not eat, cough or spit and wash working tools.
(d) Storage and transportation of fish
Fish products should be stored under conditions that prevent deterioration and
spoilage. This can be done by controlling temperature and humidity. Fish should
be kept in a clean place and protected from contamination by pests and chemicals,
physical and microbiological hazards. Keep fish shaded from direct sunlight and kept
in a cool place. This practice should be followed until the fish are picked up by the
buyer or put on ice or in a freezer. Fish should be put on ice containers or in freezer
as soon as possible. Fish should be transported in refrigerated trucks or in containers
with ice or ice slurry (1:1 ratio of ice to fish) to ensure temperature is below 4 °C
and close to the temperature of melting ice during the whole transportation period.
Marketing of fish

The goal of a commercial fish farm is to make a good profit margin. In order to do
this, farmers need to adjust their activities to the market. The following aspects have
to be followed in the marketing of fish.
(a) Pick a suitable market location
If the farmer is unable to transport the fish in a hygienic manner while maintaining
a cold chain, the fish should be marketed locally, or the buyer should pick the fish up
from a place close to the farm.

(b) Confirm market before harvesting
It is important to identify a buyer for the fish prior to harvesting time. Make
the necessary arrangements with the buyer before harvesting the fish to avoid
unnecessary spoilage.

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