Department of Fisheries and Aquaculture, University of Veterinary and Animal Sciences (UVAS), Ravi campus celebrated "World Fisheries Day 2023" with the theme of "Cast the Net" today on November 21, 2023. Different activities including an awareness walk, seminar, fishing competition and business ideas competition were organized to highlight the importance of the day. Dr. Muhammad ABid, Director (Aquaculture) Department of Fisheries Govt of Punjab, was the chief guest while Dean Faculty of Animal Production and Technology UVAS, Prof. Dr. Saima, Chairman Department of Fisheries and Aquaculture Dr. Muhammad Hafeez-ur-Rehman, Chairman Department of Wildlife & Ecology and Principal Officer Ravi Campus Prof. Dr. Arshad Javid, Food Safety Officer M. Suleman Najeem, Aquaculture consultant M Adnan Arif, fisheries professionals and a large number of postgraduate students and faculty members attended. At the end shields were presented to the respectable speakers and certificates were distributed to the position holders of fishing and business ideas competition.

In this training course, we focused on various processes and methods for adding value to fish products, aimed at increasing profit along the value chain. Surimi, a mechanically deboned, washed (bleached), and stabilized fish flesh, was highlighted as an intermediate product used in the preparation of ready-to-eat seafood such as Kamaboko, fish sausage, crab legs, and imitation shrimp. Ideally, surimi is made from low-value, white-fleshed fish with excellent gelling ability, which are abundant and available year-round.The concept of value addition was emphasized as it creates opportunities for new markets, facilitates market penetration, provides a competitive advantage, and mitigates risks. By adding value, owners could increase net income, profit margins, and enhance customer satisfaction.

The new facility had the capacity to train up to 300 men and women fish processors each year. It also played a role in supporting and improving hygienic fish processing, reducing post-harvest losses, and promoting the adoption of new value-added products, including fish smoking technology and surimi-based products. The concept of value addition was emphasized as it created opportunities for new markets, facilitated market penetration, provided a competitive advantage, and mitigated risks. By adding value, owners were able to increase net income, profit margins, and enhance customer satisfaction.

The program educated participants on effective marketing strategies for fish products produced at UVAS, including approaches for marketing during production and the development of comprehensive business plans for starting new ventures. It delivered valuable insights to the participants, many of whom were recent graduates from M.Phil. degree programs. As a result, these participants gained critical knowledge on entering the business sector, as well as the essential steps required to formulate viable business plans prior to launching their own enterprises.

Businesses along the fish value chain constituted the primary livelihood for most individuals. However, these businesses faced challenges that needed to be addressed in order to enhance income generation and improve livelihoods. In response, the Department of Fisheries and Aquaculture organized a two-day capacity-building workshop to tackle some of these issues for twenty-five (30) participants. The training specifically selected beneficiaries who had not previously attended any sessions at the Fish Processing Unit of the Department of Fisheries and Aquaculture. The participants received hands-on training on the equipment used for fish processing.

A series of five (05) trainings was conducted in the Fish Processing and Value Addition Unit with following objectives.

Aims and Objectives of the Training Series:
The aim of this training program is to enhance the knowledge and capacities of the participants on ways to improve value and quality of fisheries products through the use of simple methods and technologies in support of developing small-scale fisheries and aquaculture activities and businesses.
 
The objectives of the training programs are:

1. To share information, experience and best practices on ways to improve quality and value of fisheries product across the value chain;
2. To enhance knowledge on fish storage, handling, post-harvest processing and preservation;
3. To encourage the use of simple methods and technologies to improve the quality and value of fisheries products;
4. To share knowledge on freshwater food safety and quality standards; and
5. To increase the market through improved quality of fisheries products.

The Outcomes of the trainings includes:

1. Enhancing knowledge and capacities of participants on fish storage, handling, post-harvest processing and preservation;
2. Sharing of information, best practices and experience on how to improve value and quality of fisheries products;
3. Increased knowledge on the use of simple methods and technologies for improving quality and value of fisheries products;
4. Improved skills on how to optimize market access through improved quality of fisheries products
5. Increase economic benefits of fishing efforts through better products and services.

One day seminar on "Pond Construction and Management" was conducted in the Department of Fisheries and Aquaculture, Faculty of Fisheries and Wildlife on Wednesday, 15th May, 2024 at 10:30 a.m. The seminar covered various aspects related to pond construction and management such as selecting the right location, designing the pond, choosing appropriate material and maintaining water quality. It provided insights on best practices, common challenges and innovative techniques. Dr. Majid Hussain, In-charge, Department of Fisheries and Aquaculture, University of Okara, was the resource person for the said event.

The main objectives of the training were to utilize the waste obtained from fish processing unit in different fish by-products to reduce the waste management cost and environmental pollution. Number of by-products were introduced and was prepared by the postgraduate and undergraduate students during training. Preparation of economically important fish by-products like Fish oil from skin and liver, bone powder, fish maw, icing glass, silage and fertilizers were demonstrated to the participants. 

The contents covered during this training:

• De-skinning of fish and its conversion into fish oil
• Methods to prepare silage from fish viscera
• De-boning and preparation of calcium enriched fish bone powder
• Collection of fish swim bladder for fish maw preparation 
• Fish liver oil extraction