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2008




   Rural Fisheries Work
   Experience
   Programme
   By Hitesh K Karkar




                 College Of Fisherie...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME              By- Hitesh Karkar




RURAL FISHERIES WORK EXPERIENCE PROGRAMME
   ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar



                            ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                      By- Hitesh Karkar



                                    CO...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                         By- Hitesh Karkar




                               ACK...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                       By- Hitesh Karkar




                                   I...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                      By- Hitesh Karkar




                AIM AND OBJECTIVE OF ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME   By- Hitesh Karkar




                 FISH PROCESSING




       College of F...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                    By- Hitesh Karkar




FISH PROCESSING PLANT

             Und...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

      Water treatment plant: - ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar

    1. Sepiella inermis (Und...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar




    SECIES/ PRODUCT      ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                 By- Hitesh Karkar



WATER AND ICE REQUIREMENT: ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME            By- Hitesh Karkar

            B          February
            C     ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                      By- Hitesh Karkar


SECTION                PROCESSING      ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                              By- Hitesh Karkar

                              
...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

       For the isolation of pat...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar

      (c) Should not exceed 10...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                     By- Hitesh Karkar


UNIFORMITY
        The i...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                              By- Hitesh Karkar

         Calibration register
 ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                             By- Hitesh Karkar

    Squid meal                  ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                         By- Hitesh Karkar


Director of plant: - Mr. Sudhakar Dh...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                            By- Hitesh Karkar

                                 M...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                 By- Hitesh Karkar

                             ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                           By- Hitesh Karkar




 WHITENESS: - It was checked by...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar


        Grade Moisture Minimu...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                       By- Hitesh Karkar

         The handling o...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar

        In curing yard at ve...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar

       Products were prepar...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar

        For the fishmeal prepa...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                            By- Hitesh Karkar


METHOD OF FISH MEAL PRODUCTION

 ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

          For the fish-process...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar




                   FISHIN...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar

establishment the society i...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar

Mohammad Hussein. Mr. Moham...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar


               We were obs...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                   By- Hitesh Karkar




                   STUDY...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar

      The main benefit for s...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                          By- Hitesh Karkar



   We were engaged in making of v...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                          By- Hitesh Karkar




          SOCIO-ECONOMIC SURVEY I...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                    By- Hitesh Karkar

b) Has the village easily ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                     By- Hitesh Karkar

                         ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                 By- Hitesh Karkar

                  2
         ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

      b) No. of room       : - ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME              By- Hitesh Karkar

      c. Milk products

  5. Fats and oils
     ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                            By- Hitesh Karkar




                               ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

        1) Repair of boat/yr: -...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                 By- Hitesh Karkar

                Season?      ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

3.    House hold composition

 ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                               By- Hitesh Karkar

10    How much does he spend on...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                    By- Hitesh Karkar

                 off. Seas...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                By- Hitesh Karkar

                  NAME        ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                              By- Hitesh Karkar

     5) On ration/trip: -       ...
RURAL FISHERIES WORK EXPERIENCE PROGRAMME                                  By- Hitesh Karkar

     30        Does he have ...
Rawe Report (Hitesh Karkar)
Rawe Report (Hitesh Karkar)
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Rawe Report (Hitesh Karkar)
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Transcript of "Rawe Report (Hitesh Karkar)"

  1. 1. 2008 Rural Fisheries Work Experience Programme By Hitesh K Karkar College Of Fisheries Junagadh Agricultural University, Junagadh Gujarat
  2. 2. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar RURAL FISHERIES WORK EXPERIENCE PROGRAMME (RFWEP) YEAR – 2008 FIELD REPORT SUBMITTED BY Name : - HITESH K. KARKAR Roll No. : - 03 Reg. No. : -J3-04-2004 Class : - B. F. Sc. Semester : - VIII. Maximum Marks: 30 Marks Obtain: ------- PLACE: - Veraval Signature of Examiner DATE: - COLLEGE OF FISHERIES JUNAGADH AGRICULTURE UNIVERSITY VERAVAL College of Fisheries, Veraval Page 2
  3. 3. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar C ERTI FIC AT E This is t o c ert ify th at a n in ter nship pr og r amm e s atisfa c tor y car ri ed o ut i n 8th semest er and h en c e r ec ord ed i n this rep ort is bo naf i ed wo rk of M r . H I T E S H K . K ARK A R h a v ing Re g. no . J 3 -0 4 - 2 0 0 4 d urin g t h e a cad e mi c y ea r 2 0 0 7 - 2 0 0 8 . Dat e: Pla ce: Ve raval Si gn of FR W EP Pri nc ipal In ch a rg e Col le g e of fisher ies College of Fisheries, Veraval Page 3
  4. 4. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar CONTENTS Sr.No. TOPICS Page No. 1 Acknowledgement 1 2 Introduction 2 3 Aims and objectives of FRWEP 3 4 Report on experience in: A) Fish Processing 4 a) Fish processing plant 5 b) Survey of fishery products 17 c) Surimi Plant (HUL) 18 d) Pre-processing handling 23 e) Fish curing yard 24 f) Fish meal plant 26 g) SUMMARY 28 B) Fishing Experience and Activities 29 a) Co-operative society, Mangrole 30 b) Royal shipyard, Mangrole 31 c) Fishing experience, Jafrabad 33 C) Study of fish catch composition 34 a) Production of yield from landing center 35 b) SUMMARY 36 D) Socio-Economic Survey In Fishing Villages 37 a) Socio-economic aspect of village fishermen 38 b) SUMMARY 72 E) Fisheries Co-Operative Society 73 Assessment on the performance and significance Of Fishery co- 74 operative society b) SUMMARY 77 F) Aquaculture And Allied Work 78 a) Shrimp farm structure, design and management 80 b) Fisheries research station, Okha 89 c) Fisheries research station, Sikka 98 d) Inland fisheries research station, Junagadh 103 e) Maharaja Chinese circular hatchery, Bharuch. 106 f) SUMMARY 108 5 Study tour report and advantages of study tour 109 6 Summary of field work report 128 7 FEED BACK AND SUGGESTION TO IMPROVE THE EFFECTIVENESS OF 129 RFWEP effective College of Fisheries, Veraval Page 4
  5. 5. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar ACKNOWLEDGEMENT I express sincere gratitude to Dr. A.Y.Desai, Dean, College Of Fisheries, Veraval and Prof. C.R.Trivedi coordinator of RFWEP for conducting and coordinating RFWEP. I also express my sincere thanks to Dr.S.M. Zofair, Dr.K.L.Mathew, Prof. N.G.Akolkar and Prof. K.H.Vadher for providing and arranging facilities in respective field. College of Fisheries, Veraval Page 5
  6. 6. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar INTRODUCTION RFWEP was conducted with a basic aim of gaining fieldwork experience in various discipline of fisheries science. The programme was divided into following categories. Fish processing technology: - 35 days Fish catch composition analysis: - 21 days Socio economic survey: - 7 days Fisheries co-operative society: - 7 days Aquaculture and allied work: - 35 days In addition to this our college had arranged a study tour of 14 days. We visited four major states of Indian coastline i.e. 1. Maharashtra 2. Goa 3. Karnataka 4. Kerala We visited various national fisheries institute, fisheries colleges and private organizations for better exposure in fisheries science. College of Fisheries, Veraval Page 6
  7. 7. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar AIM AND OBJECTIVE OF THE "RFWEP"  To develop skill and confidence among the student to tackle the various situation.  To collect the data regarding fishery and allied sector.  To know the gap between theory and practical.  To provide scope and opportunity to get better expose in the fisheries world.  To know how to deal with the fisherman, manager and officer.  To tackle the people at their gross root level.  To familiarize with the socioeconomic condition of the fisherman and status of the fishery in society, country and world.  To develop the understanding of rural community life and situation Prevailing in the village.  To provide opportunity for practical training through extension teaching method.  To know the role of fisherwoman in fishery and allied sector.  To know the factor affecting the adoption of modern technology.  To develop confidence and competence among the students for solving the problem related to fishery. College of Fisheries, Veraval Page 7
  8. 8. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar FISH PROCESSING College of Fisheries, Veraval Page 8
  9. 9. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar FISH PROCESSING PLANT Under RFWEP I visited the JINNY MARINE TRADERS, GIDC, Veraval to obtain training regarding fish/shellfish processing technology. The plant is EU approved. The entire internship program for fish processing technology is of 20 days started from 30th December 2007 to 18th January 2008. The general information related to processing plant is given below. (1) Owner: - Mr. K.P. Thomas (2) CEO: - Mr. K.P. Thomas (3) Plant manager: - Mr. Pathan (4) Production manager: - Mr. K.S. Babu (5) Q/C In charge: - Mr. D.S. Bisth (6) Lab Incharge: - Mrs. Khyati Mr. K.P. Thomas is first person to establish fish processing plant in veraval. He had a good experience in various aspects of this business and technology. The plant has various sections like… 1. Raw material receiving room 2. Raw material chill room 3. Pre-processing section 4. Ice-crushing room 5. Processing section 6. Blanching room 7. Flake ice room 8. Processing material chill room 9. IQF section 10. Packaging section 11. Daily packaging material room 12. Cold storage 13. Ant room 14. Freezing section PLANT DETAILS The plant was commissioned in September 1996. Total land area: - 5319 m2 Ice plant: - 30 m ton/day R.M. Chill room: - 20m ton/day Freezing facility: - 3 Blast freezer : - 2-plate freezer : - 2 IQF Units College of Fisheries, Veraval Page 9
  10. 10. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Water treatment plant: - 12000 Ltr/hr R.M. capacity: - 20 ton/day Block ice plant: - 25 ton/day Flake ice plant: - 15 ton/day Whole R.M. freezing capacity: - 38 ton/day Tunnel freezer: - 4 ton/ 8 hrs IQF NO.1: - 3750 ton/day NO.2: - 1.5 ton/day Production capacity: - 20 ton Cold storage NO.1: - 175 M ton NO.2: - 275 M ton NO.3: - 150 M ton Storehouse: - 3 No. (For packaging materials, Chemicals, cleaning agent) 15. No. Of Workers: - 600 No. OTHER FACILITIES Apart from these other facilities include well-equipped In house laboratory for bacteriological and chemical tests like Histamine, Indole, TMA, and TVBN. Water treatment plant is there to provide portable water. Separate change room male and female workers. Foot dip and hand dip facility is available in every section. Adequate no of toilet far from seafood handling and processing area. LOCATION The plant (JMT) is located in veraval G.I.D.C. near by fish landing center. The distance between plant and landing center is about 3 kms. GMP is incorporated in handling and processing of seafood. They also follow HACCP system very strictly. Monitoring and improvements are done regularly in sanitation and hygiene conditions. The personnel involved in handling and processing of fishes are trained regularly for better hygienic seafood products. Chlorine level DESCRIPTION CHLORIN LEVEL Processing water and glaze water < 2 ppm Floor and wall washing 100-200 ppm Hand dip 20 ppm Foot dip 100-200 ppm Utensil and table washing 50 ppm SPECIES USED FOR PROCESSING In JMT only shell fishes are processed these include cuttlefish, squid, shrimp and octopus. Among these, various species are used to process according to demand and supply. (A). CUTTLE FISH: - College of Fisheries, Veraval Page 10
  11. 11. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 1. Sepiella inermis (Unda goti) 2. Sepia prasadi (Long Bone), (LB) 3. Sepia subaculeata (Dedka) 4. Sepia pharonis (Makul), (Biggest size) (B). SQUID: - 1. Loligo duvacelli (Indian squid) 2. Loligo indica (Semi needle) (C). OCTOPUS: - 1. Octopus memranicus 2. Octopus vulguris (D). SHRIMP: - 1. Parapenaeopsis stylifera (Tiny) 2. Parapenaeopsis solenosera 3. Penaeus monodon (Tiger shrimp) 4. Metapenaeus dobsoni (Flower tail prawn) 5. Metapenaeus affinis 6. Metapeneaus monoceros (Kapsi) PRODUCTS They have many kind of products prepared from above fishes. The one of special feature of this plant is their value added product. Some products prepared here are not found any other processing plant. The some products prepared in JMT are listed below. SPECIES PRODUCTS (A) CUTTLE FISH CFW, CFWC, CFST, CFTN, CFSK. (B) SQUID SQWC, SQW, SQTN, SQRG, SQRGBKN, SSQ, SQFT, PUD Stuffed squid (SQ tube+PUD shrimp+Tentacle), SQT & SQTN, Frozen skewer with or without capsicum. (C) SHRIMP HO, HL, HLSO, PUD Shrimp, PD (Block frozen). GRADING SYSTEM By grading one can sort out material of uniform size and of weight. In JMT the grading is done manually by workers. These grades are universal and depend on buyer’s demand and subject to change. e.g. 40/60: - It indicates that in this grade in 1 kg of fish more than 40 pieces and less than 60 pieces should be there. In JMT only shellfishes are processed and packed. The grade system for these species is as follows. College of Fisheries, Veraval Page 11
  12. 12. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar SECIES/ PRODUCT GRADE 1.CUTTLE FISH: - (A) CFWC U/1= 1050 gm, 1/2 =550-1050 gm, 2/4= 260-555 gm, 5/7= 160-255 gm, 8/12= 95-155 gm, 13/20= 55-90 gm, 20/40, 40/60, 60/Up or 60/80. (B) CFW U/20= Less than 20 gm, U/50= Less than 50 gm, 50/100, 100/150, 150/300. 2. SQUID: - (A) SQWC U/10, 10/20, 20/40, 40/60. (B) SQW U/3, 3/6, 6/10, 10/20. (C) SQRG 40/60, 60/Up. (D) SQTN 60/Up. 3.OCTOPUS: - (A) GUTTED 16/25, 20/40, 40/60. 4. SHRIMP: - (A) PUD (Peeled and Un Deveined) 10/25, 20/40, 40/60, 60/80, 80/100, 10/200 200/300, 300/600. 10/30, 30/50, 50/70, 70/100, 100/200. (B) HL (Head Less) 21/30, 31/40, 41/50, 51/60, 61/70. (C) HO (Head On) 11/16, 16/20, 21/25, 26/30, 31/35, 36/40, 41/50. YIELD RATE: - Yield rate shows the quantity (Wt.) of product obtained after processing at final stage. It depends on condition of raw material. If the raw material is fresh the yield rate is more and as the quality of raw material deteriorate yield rate also less. In some products yield rate is… (1) SQW: 100% (2) SQWC: - 80% (3) SQRG: - 40% (4) PUD (HO): - 60% (5) PUD (HL): - 45% PUD STUFFED: - PUD Stuffed is prepared mainly from squid. Their ingredients are as follows… INGREDIENT QUANTITY WEIGHT Squid head 1 NO. 8 gm PUD shrimp 16 No. 24 gm Squid tube 1 No. 25 gm Squid wings 1 Pair 3 gm Total weight 60 gm College of Fisheries, Veraval Page 12
  13. 13. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar WATER AND ICE REQUIREMENT: - In the processing and cleaning of fishes/seafood portable water is used for that water treatment plant is also set up. For the processing of 1 kg fish 8-10 ltr water is required. This depends on condition of raw material. If raw material is fresh then less water requires to process it and vice versa. Ice plays very important role in maintaining quality of fish/fish products for longer time. As much as ice is used to store the fish better it will be. In JMT daily ice requirement is… Ice used/ day = Wt. of ice block * Ice blocks used/ day = 110 kg * 150 Nos. = 16500 Kg Ice/day. RAW MATERIAL SUPPLIER ITEM SUPPLIER’S NAME CODE PLACE Fish Ankoor seafood A Veraval Fish Super star seafood S Veraval Cephalopod Narendra seafood N Veraval Cephalopod Roshni seafood R Veraval Shrimp Jay somnath seafood J Veraval Shrimp Haji seafood H Veraval Capsicum Sheetal seafood SH Rajkot CODE LIST For packing they use 5 ply-corrugated cartons. When the products are packed in cartons information about product is printed on carton in code form. Product name Grade Production year Production month Production date Type of packing Supplier code Shift (Day, Night) For production year month wise alphabets are used and these are accepted universally. Only “I” is not used in this. CODE MONTH A January College of Fisheries, Veraval Page 13
  14. 14. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar B February C March D April E May F June G July H August J September K October L November M December E.g. SQRG IQF 60/Up 6A07 1*10 kg D R SQRG= the product name (Squid ring) IQF = Type of freezing 60/Up= grade of product 1*10 kg= wt of product D= shift (day) R= supplier name (Roshni sea food) 6A07= production date, month and year (7/1/2006) FLOW CHART (A). PREPARATION OF CEPHALOPOD PEELED PRODUCT BLOCK FROZEN (SQWC, SQT & SQT, SQT, SQRG, SQTN & SQWC): - College of Fisheries, Veraval Page 14
  15. 15. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar SECTION PROCESSING WORK R.M. receiving R.M. received washing, sampling, Visual inspection, weighing and icing  Pre-processing Peeling Deskining, gutting  Agitating 2.5 % brine sol. For15-20 min  Washing In portable water  Processing Grading Size wise sorting  Weighing & Jali setting for freezing  Freezing Freezing 6-8 hrs in tunnel freezer  Glazing In portable chilled water.  Ant room Packing In 5 ply corrugated carton.  Cold storage Frozen storage at -18 C or below.  Packaging Final packing As per buyer’s demand.  Shipment (B). PREPARATION OF SHRIMP PRODUCTS (HO, HL, PUD and BLOCK FROZEN): SECTION PROCESSING WORK R.M. receiving R.M. received Deicing, washing, Inspection, weighing College of Fisheries, Veraval Page 15
  16. 16. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  R.M. chilling room  Pre-processing Beheading/peeling/ Head and offal removal Deveining  Washing Using chilled portable Water.  Processing Grading Size wise setting  Jali setting Size wise setting  Freezing Freezing IQF freezing  Packing 5 ply corrugated carton.  Frozen storage At -18 C or below.  Shipment The flow of process should be in one-way i.e. unidirectional, ones material comes to processing section should not send to pre-processing section. It helps to save energy and reduces chances of cross contamination. MICROBIOLOGY LAB In JMT well-equipped microbiology lab is there for to do bacteriology. The equipments they have in the lab are.  Centrifuge machine  Hot plate/magnetic stirrer  Digital pH meter  Electronic/Digital balance  Colony counter  BOD Incubator  Auto clave  Oven  D.W. Unit  Water bath  Incubator  Refrigerator, etc. Microbial Tests 1. TPC 5. vibrio cholera 2. E.coli 6. vibrio parahaemolyticus. 3. Streptococcus 7. Salmonella 4. Interobactor College of Fisheries, Veraval Page 16
  17. 17. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar For the isolation of pathogens various media are used. These media favors the growth of specific pathogens only. The media used for isolation of various pathogens is as follows. Sr. No. PATHOGENS MEDIA 1. TPC TGBE, N- Agar, PCA (Plate count Agar) 2. S.coccus BP- Agar 3. E.coli T-7 agar 4. V.P. APW 5. V.C. SPW 6. Enterobacter VRVG WORKING AREA OF MICROBIOLOGY LAB 1. Media preparation room. 2. Sterilization room. 3. Inoculation room. 4. Incubation room. 5. Discarding room. MICROBIOLOGICAL TEST SAMPLE PARAMETER FREQUENCY NO. OF SAMPLE Raw material and S. aureus, V.C., E.coli, Daily finished products Salmonella, TPC Sanitation and hygiene TPC, Coliform, V.C. Every 15 days Salt S. aureus, E.coli, Lot wise/monthly AS REQUIRED sulphite reducing bacteria Water and Ice TPC, Coliform, V.C. Every 15 days LIMITS OF MICROBS, PESTICIDES & METALS (A) METALS SR. METAL LIMIT (ppm) NO. 1. Cadmium 1 2. Lead 1 3. Mercury 0.5 4. Arsenic 76  Sulphite as So2 limit:- (a) For U.K. and FDA (U.S.): - 100 ppm (b) For EU: - 500ppm College of Fisheries, Veraval Page 17
  18. 18. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar (c) Should not exceed 100 ppm in raw meat and 30 ppm in cooked meat. (B) MICROBS IN FROZEN PRODUCTS SR. NO. MICROBS LIMIT 1. E.coli 20/gm 2. Staphy 100/gm 3. Enterobacter N.D. 4. V.C. N.D. in 25 gm 5. V.P. N.D. 6. Salmonella N.D. in 25 gm (N.D. = Not detected) (C) PRSTICIDE SR. NO. PESTICIDE LIMIT (ppm) 1. Dieldrin 0.3 2. DDT, DDE, 5 TDE 3. Heptachlore 0.3 ORGANOLEPTIC EVALUATION Organoleptic evaluation is done to check freshness of material or product. Generally it is used to check any dehydrated pieces, total pieces, over size and under size pieces, general appearance, etc. Info on carton: - KING GRORGE – SASHA CFWC IQF 13/20 D R 1*8 Kg 9-1 SHARVAN Master carton Wt. (Mc Wt.): - Fr. Wt.: - Count: - Fr pieces Wt. = Wt. of total pieces in 1 kg + extra pieces to compensate glaze wt. Total piece Wt. = Individual Wt. of previously taken pieces (1 kg) Total pieces in M.C. = Any Deformity = Yellow shade Pink shade Shape less Head broken Color/appearance Shape For Organoleptic evaluation No. /quantity of sample required is as follows. For R.M. 1 kg or 10 pcs from every 500 kg source wise and variety wise. For frozen product: - as per sampling scale. Type wise, variety wise and from days production. College of Fisheries, Veraval Page 18
  19. 19. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar UNIFORMITY The individual wt. avg wt. of the pieces in the range of (+,-)25 %variation. Avg. wt. = Fr. Wt. / count Eg. Fr.Wt. = 100, 86, 88, 98, 96, 86, 90, 124, 110, 112. = 1010/10 = 101 gm. (+, -) 25 % variation is acceptable so, For +25% variation = 101+25 = 125 For -25% variation = 101-25 = 76 The minimum wt/piece = 76 gm. The maximum wt/piece = 125 gm. DOCUMENTATION FOR EXPORT For export of seafood container for Euro plant documents required for one container are as follows. 4 copy CFE 3 Copy invoice 2 copy Code list Health certificate G.S.P. The consignment we are exporting is insured against any damage occur to it. The payment of shipping of consignment is done by two ways. One is payment by processor and another is by buyers. But in most cases payment is done by processor. RECORD KEEPING In JMT they maintain certain records/register.  Raw material register  Water tank washing register  Cold storage register  Meeting register  Online check register  Cloth washing register  Waste disposal register  Water treatment plant register  Ice production register  Worker’s training register  Cooking and blanching register  Freezer log book  Ingredient check list  Processing register  Daily production and packaging register  Periodic or monthly sanitation control record  EIA certificate register College of Fisheries, Veraval Page 19
  20. 20. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  Calibration register  Chlorine testing register  Bacteriological register  Dispatch register SURVEY OF FISHERY PRODUCTS Under RFWEP I visited Khara kuva local fish market at veraval. At there various fishery products were sold.  Salted jelly fish  Processed fish vertebrae  Fish gut lining College of Fisheries, Veraval Page 20
  21. 21. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  Squid meal  Air bladder of catfish  Dried Bombay duck  Fish maws  Dried jawala prawn  Chitin  Glucosamine  Essential amino acid  Shark bone  Fish silage  Shrimp extract powder  Fish liver oil  Fish body oil  Fish wafer  Shark skin leather  Shark fin rays  Squaline  Dried Scolidon  Gonad of Bombay duck  Liver of catfish  Salted Hilsa  Dried shrimp  Dried Bombay duck  Dried Mendali  Dried reef cod  Dried Herring  Dried Silver Pomfret  Dried and saltedshrimp  Dried Steak and Bumbla  Dried Khagri  Dried Bangra  Dried Dhoma HINDUSTAN UNILIVER LTD CHORWAD INTRODUCTION: - Under RFWEP I visited Hindustan Unilever Ltd (HUL), Chorwad to observe and get knowledge about Surimi production. The first time Surimi production was by “Gadhrimarine” in 1994. The plant was established in 1996. They operate two Surimi plants one in Chorwad and another in Manglore. Traditional and advanced system was used for Surimi production. College of Fisheries, Veraval Page 21
  22. 22. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Director of plant: - Mr. Sudhakar Dhande Q/C in charge: - Mr. Sameer Nayer SELECTION OF RAW MATERIAL Various species of fish used for Surimi production such as...  Rani fish (Nemipterus spp.)  Dora (Priacanthus spp.) (Kinmedai)  Bhunger (Saurida spp.)  Turi (Johnius spp.)  Dhoma (Johnius spp.)  Jeera (Sphyraena spp)  Bagga (Trichurus spp.) For Surimi production meat should be white so fishes having white meat were selected. The raw material selected for Surimi production should be  Cheap  Easily available  More flesh  Low market price The Flow Chart of Surimi Production Raw material (Head less and gutted)  Screw conveyer  Fish washer – 1 (10ppm chlorinated water)  Net conveyer  Quantity feeder (Double screw conveyer)  Fish washer – 2 (10ppm chlorine water) `  Net conveyer  Crusher  College of Fisheries, Veraval Page 22
  23. 23. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Meat separator  waste  outside  Continuous leaching tank- 1 (CLT – 1)  Vacuum pump  Rotary screen 1 & 2  Washed water   Continuous leaching tank – 2 Correction rotary screens  Vacuum pump  Rotary screen 3 & 4  Washed water  Batch leaching tanks 1 to 5  Washed water  Fat trap tanks  Vacuum pump   Holding tank  Correction rotary screen  Vacuum pump  Rotary screen  Washed water  Refiner Correction rotary screen   Screw press  Water  Vacuum pump  Screw conveyer  Hi-Knidder [It mixes the meat and Cryoprotectants, 100kg meat + 6kg sugar + 200 gm STPP (Sodium trio polyphosphate) + 200 Gms egg white powder (if required)]  Stuffer (Extruder)  Packing (10kg blocks are packed in polythene bags)  Freezing (In plate freezer for about 2 hrs.)  Metal detector  College of Fisheries, Veraval Page 23
  24. 24. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Packaging in master carton (Two slabs are packed in one master carton)  Storage QUALITY INSPECTION OF SURIMI Sample Preparation For quality inspection of Surimi sample was taken at every 100 carton. 1kg meat as sample was taken from the block and was kept for thawing for 20-25 min. To prevent protein denature thawing was done in control air condition. After thawing it was grinded in Silent cutter for about 3 min temperature maintained at -2 to -3 C now salt (30 gm) was added and again 5 minute grinded. During grinding temperature was maintained at 150C. After grinding tapping was done (10-15 times, but standard is 22-23 times) to remove air bubbles. Then meat was filled in Stuffer to prepare tubes. Tubes were made up of Vinyledene chlorine, which is a heat resistant plastic. Tubes were prepared using stuffer. Generally 3 tubes were prepared from 1 kg meat. These tubes were then kept in chill water for 10 min after that placed in hot water (90 0C) for 40 min. Then it was kept in ice for 10 min. and incubated for 12 to 24 hrs. at 200C. After that following tests were done.  MOISTURE: - Moisture is measured in moisture meter (moisture content of surimi should be 75.5). 5gm sample was placed under infrared lamp for 15-20 min. GEL STRENGTH = DEPTH (cm) x BREAKING (gm)  GEL STRENGTH: - Gel strength is measured by RHEO TEX meter. It decides the quality of surimi.  COTAMINATION TEST (Sand check): - Sand particles were checked and points given to decide the quality of surimi.  = 1 Point, if size of sand particle is more than 5 mm. ∆ = ½ point, if size of sand particle is less than 5 mm. POINT TABLE POINT CONTAMINANT 10 0 9 1-2 8 3-4 7 5-7 6 8-11 5 12-15 4 16-19 3 20-25 2 26-30 1 31-Up College of Fisheries, Veraval Page 24
  25. 25. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  WHITENESS: - It was checked by whiteness meter.  MEAT PH: - Meat pH is tested using pH indicator.  ASHI TEST: - Ashi test is done by piercing the teeth into meat. In addition to quality checks water Hardness, water PH, TDS and Chlorine tests were also done. Microbiological tests are also done such as TPC, Salmonella, E-Coli, Vibrio etc. Grade Determination After completion of above test grading was done. College of Fisheries, Veraval Page 25
  26. 26. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Grade Moisture Minimum Minimum Total Whiteness Contaminants Ashi Braking Depth Gel . (Gm) (Cm) Strength (Gm X Cm) SSSA 75-76 900 1.4 1260 49 7 UP 9 UP SSA 75-76 800 1.3 1040 48 7 UP 8.5 UP SA 75-76 617 1.17 700 47 6 UP 8 UP AA 75-76 175 1.05 522 46 6 UP 6.5 UP A 75-76 400 1 400 44 6 UP 5.5 UP KA 76-77 333 0.9 300 44 6 UP 5 UP (A) 76-77 250 0.8 200 44 6 UP <5 C 76-77 <250 <0.8 100 44 6 UP - Grades were written on the carton after two days of packaging. And after that it was exported to Japan and other countries PRE-PROCESSING HANDLING Under RFWEP I have sanctioned to observe pre-processing handling of fish and shellfish. So for that I had visited the landing center at Veraval. Here I had observed following things. College of Fisheries, Veraval Page 26
  27. 27. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar The handling of fish is not in hygienic manner. When boat lands on jetty the fishes are removed using spade from the fish hold to cartons. The cartons are very dirty. The quantity of ice used for storage of fish is not enough. For the weighing fishes traditional weighing system is used. Drainage system is not proper to drain water from fish wash. There is no fencing to prevent rodents like cats, dogs, etc. get entry in pre-processing handling area of landing center and damage the fish quality. Fishermen and the buyers are not bothering about quality of fish. Fishes are dumped in hazardous manner. The spade used for transferring the fish from fish hold is rusted and sharp, which may damage the fish. Ice which plays important role in maintaining quality of fish for longer period is of poor quality. Some fishermen use thermocol boxes while going for fishing, which play a role of barrier between ice and atmosphere so ice will melt at very slow rate. The condition of fish hold is good in some boats and in some cases some of its part was rusted. The fishes are stored in fish hold in bulking method. Generally most fishermen go for 10 days fishing. After washing, weighing and icing the fish at landing center fishes are transported to processing plants in “chhakdo rickshaw”. These rickshaws are very dirty and inner surface is rough having crevices and cracks so, the dust particles, scales, etc accumulate and deteriorate the quality of fish. There is no facility of facility of insulation or shade in it so the temperature of fish rises to high and deteriorates the fish quality. Still the landing center of Veraval needs lots of improvement. It has good potential if proper facility and development is done. FISH CURING YARD Under RFWEP I visited fish curing yard at veraval. I visited S.S. Fisheries and Jose & Bros. to get knowledge and experience on various aspects of fish curing. College of Fisheries, Veraval Page 27
  28. 28. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar In curing yard at very small and thin fishes like anchoviella were dried whole without salting. Small fishes like sole fishes, small Crockers were salted whole and dried. Splitting or cutting into pieces before salting was done in case of bigger fish. While big fish like big ray, cat fish, shark etc. are split and deep sores are made in the exposed layer before salting for more contact with salt and to increase the surface area for faster evaporation of moisture. Salting is better in brine rather than in dry salt. When fatty fish is salted air should be excluded during brining to prevent rancidity. Salt are added in appropriate ratio 1:3. They use raised platform for drying of fish it prevent fish from contamination through dust, animal and also from water. Dried fish has shelf life of 15 days in summer and 30 days in winter. After drying fishes were packed in wooden box and cover with gunny bag. Each box contains 45 kg of fish. Soon after packing it was transported. Species used for curing  Ribbon fish  Sandhi  Dhoma  Turi  Bombay duck  Sole fish  Jibh  Eel  Kati  Shark  Magra  Barracuda  Bangda Dry salting method they follow is as under. B-grade quality raw material  Grading (Big, fatty and small fishes)  In big fishes were spilited, Small fish gill cover was removed  Dry salting for 1 to 2 days  Excess salt removed  Cleaning (fat removal)  Small fishes dried for 3-4 days  Packing (Polybags) College of Fisheries, Veraval Page 28
  29. 29. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Products were prepared as per the buyers demand.  Light salt full drying for West Bengal, Tripura, Assam  Light salt semi dried for Kerala, Tamilnadu. The cured fishes were exported in Srilanka and Singapore. FISH MEAL PLANT During internship in fish processing technology I visited fishmeal plant. I visited Star fish meal plant at veraval G.I.D.C. generally fish meal was prepared from kutto and used for feeding in poultry farm due to good nutritional content. College of Fisheries, Veraval Page 29
  30. 30. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar For the fishmeal preparation they receive raw material from the Veraval, Porbandar, Jakhaw, Mangrole, and Okha. They also receive raw material from fish processing industries, which include trash fishes, damaged, and rejected fishes & fish processing industrial waste. The raw materials were purchased at the rate 1.50 to 2 Rs/kg According to protein level fishmeal was graded. GRADE: - A Sr. No. COMPOSITION % 1. Protein 45 2. Moisture 10-12 3. Sand/silt 5 4. Salt 5 GRADE: - B Sr. No. COMPOSITION % 1. Protein 35 2. Moisture 10-15 3. Sand/silt 8-10 4. Salt 5 FISH MEAL PRODUCTION Method: Raw material was washed and then spread in a thin layer over a raised platform for 8 to 10 hrs for drying under sun to maintain moisture level. After drying dried raw material was sieved sand & silt separated from it and kept in gunny bags. Each bag contains 25kg of dried fish. These dried fishes were grinded in the grinder. The grinder has a 50 hp motor. Now microbial test was done for protein, moisture, sand/silt & silt. The production capacity of the plant was 10-12 ton/day with 6-8 working hrs/day. After grinding the powdered dried fish were packed in gunny bags and stored in cool and dry place.  Storage: - They store the fishmeal in gunny bags of 50-55 kg.  Shelf life: - 6 months.  Storage capacity of plant: - 1000 ton.  Market price of fishmeal: - Rs. 8000/ton.  Marketing: - they sold it to poultry farm  Problem: - during storage insect infestation and moisture level. I visited another fishmeal plant "OCEAN AQUATICA". The entire fish meal production was mechanical and very less manual work was involved. The fishes that are commercially not important (trash fish), damaged and low market price were generally used in fishmeal production. College of Fisheries, Veraval Page 30
  31. 31. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar METHOD OF FISH MEAL PRODUCTION Raw material received (Dumped in pit)  Screw conveyor  Cooker (Cooking for 10-15 min)  Screw press (Removal of excess water)  Dryer (As per required moisture content)  Crushing (In hammer mill as per required size) This entire process takes about 1.5 - 2 hrs. Fishmeal is then packed in 50kg polythene bags and stored in cool and dry place. SUMMARY: -  During my RFWEP in processing section, I have gone through all practical aspect regarding post harvest technology. College of Fisheries, Veraval Page 31
  32. 32. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  For the fish-processing unit, I was engaged in JMT Ltd. Where I gained all the practical knowledge regarding finfish & shellfish processing in various forms as per buyer’s demand. In that plant the fishes & shellfishes were processed starting from pre-processing, grading according to different size, freezing, and finally packing in various forms. We also gone through some of the microbial aspects like detection of specific microbes in seafoods.  At last I engaged in Survey of various fishery-based products where I observed various by products.  For the surimi production process I was engaged in HUL, Chorvad. Where I observed aspects related to surimi.  For the preprocessing handling process observation, I was engaged at Veraval harbour. Where I observed preprocessing handling of fish& shellfish onboard vessel & at harbour during unloading.  We were engaged at “Joes & Bros“ curing yard. Where I was well aware that how fishes were preserved by dry curing method. By using of salt & sunlight they can preserve the fishes up to months.  For the study & practical experience of Fishmeal production, I had visited “S.S. Fish meal plant”. Where I got practically information regarding Fishmeal composition, their use & application in various fields.  Thus through out this programme I was very much well aware with all that post harvesting activity conducted in Veraval. College of Fisheries, Veraval Page 32
  33. 33. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar FISHING EXPERIENCE AND ACTIVITIES SHRI MAHAVIR MACHIMAR SAHKARI MANDLI LOCATION: MAHAVIR MACHHIMAR SAHKARI MANDLI-MANGROLE. DATE: 23/02/2008 Under RFWEP I have take visit of co-operative society at Mangrole. I have concerned Mr. Ramjibhai Gohel, he is in charge of this society has give information about various activities of this co- operative society. This co-operative society was established on 26th FEB 1954 at Mangrole. Since College of Fisheries, Veraval Page 33
  34. 34. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar establishment the society is working for the progress and socio-upliftment of fishermen community of Mangrole village. Activities of society : -  This society possess diesel pump so, member fishermen of this society get diesel at low cost then market price.  It provides fishing gears, equipment and accessories to fishermen at low price.  Society provides subsidy on purchase of fishing gears and small boat.  If there is any problem arise in fishers regarding fishing or any other, society intervene it and put in front of government.  Society takes helps of information collected by satellites, in which information regarding availability of fishes with respect to fishing ground is present. So, that fisherman gets more catch at less effort.  The society remains in contact with port authority and collects information of weather and tide condition and provides it to fishermen.  It also helps fishermen for sell of catch so, that they get maximum possible returns from it. Membership To obtain member of this society any person (fisherman) of that area having at least 18 yr old can be a member of this society. For this he has to pay 51 Rs. SUMMARY Shri Mahavir Machhimar co-operative society, Mangrole working efficiently and actively for development and success of fisher community. The infrastructure and management of the society is very good. The personnel of society are always ready to help and to solve the problem of fishers. ROYAL FIBER LOCATION: “ROYAL FIBRE” SHIPYARD MANGROLE. DATE: 21/02/2008 I have taken a visit of “Royal fibre” at mangrole. They mainly prepare fibre boats in this shipyard in different sizes according to the buyer’s requirement. I have first concerned Mr. College of Fisheries, Veraval Page 34
  35. 35. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Mohammad Hussein. Mr. Mohammed has make me familiar about how to prepare FRP boat sand gave information about various chemicals and materials required for preparing FRP boats.  Chemicals & Materials required for FRP boat construction are:  MAT: - Met is a fibrous material prepared from synthetic fibre. Chopped strand mat having specific gravity of 300-800 gm/mt2.  ROUISE: -It is a kind of synthetic material.  RASIN: - It is a one type of polyester.  WAX or POLISH: - To make smooth surface of the mould.  COBALT: - It is mixed with resin to provide stickiness.  CATALYST: - It is mixed with resin for proper application of resin.  PIGMENT: - To give color.  GEL COAT: - It is a semi-liquid type of material and is used to mix the color well. Resin is mixed with cobalt and catalyst just prior (5 to 10 min) of its use. Cobalt is used because it provides stickiness & strength while catalyst is added to accelerate the chemical reaction. All above chemicals and materials are brought from local shop in mangrole. In addition to all these chemicals and materials mould is prepared for the preparation of FRP boats. MANUFACTURING PROCESS OF FRP BOATS: -  First inner surface of entire mould is cleaned to make it free from dust. The surface of the mould should be clean and smooth before its use.  After that apply thin layer of wax (polish) on it with clean and soft cloth and then immediately wipe off the wax. Repeat this process until a lustrous surface is obtained. So, the material can be easily removed after the process is completed.  Then apply gel coat and color on the waxed surface of the mould.  Apply one layer of mat on the surface of mould by using resin, which is already mixed with cobalt and catalyst. On this layer one layer of rouise is spread using resin.  Likewise alternate layers of mat and rouise is applied with the help of resin. Total number of layers of mat and rouise to be applied is mainly depends upon the size of the boat. It differs with the size of boat.  Then the mould is kept for drying under the sunlight.  After complete drying mould is removed and finally using wooden frame two parts are jointed together and strength is given th FISHING EXPERIENCE LOCATION: JAFRABAD DATE: 10/4/2008 Under RFWEP I got the opportunity to experience a fishing trip in Jafrabad. We have started our trip in early morning. The fishing boat takes about 2 hours to reach to the fishing ground. Here in Jafrabad generally Dol-net is used for fishing. Dol-net is a one type of passive gear. College of Fisheries, Veraval Page 35
  36. 36. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar We were observed the entire operation of Dol-net fishing. About 4-5 dol nets was used in fishing boat. After reaching to the fishing ground the fishermen set the net using sinkers and floaters (buoys). The net is kept as such in the water for about 6 to 7 hrs. Then after 6 – 7 hours after that 7 to 8 fishermen hauled the net. Net hauling is very tough job. After hauling, net was again set in the water and then sorting of fishes was done on the boat deck and then second net was hauled, likewise this process continuously done in whole day. We help them in sorting of fishes and also in the net hauling. Various spps of fishes were caught by Dol-net such as shrimps, sole fish, bhunger, Bombay duck, croaker, miscelineous, etc. After sorting these fishes are stored in the cold storage. We observe the entire operation very carefully. We also observed how to use the VHF and how to operate the boat. The fishing trip was only one day so, we return at evening time. The trip was very informative and joyful. The fishermen were very kind to us, they explain us the entire fishing operation. This experience was amazing and I will never forget this in my rest of the life. College of Fisheries, Veraval Page 36
  37. 37. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar STUDY OF FISH CATCH COMPOSITION VERAVAL FISHING HARBOUR I have visited veraval fishing harbour & landing centre. I had collected some information regarding fish catch composition in which various fishing vessels, their input costs, catch quantity & output (revenue) were also included. I had surveyed 60 fishing vessels in veraval fishing harbour. Data analysis from the survey carried out from 60 various boats on the basis of their fish catch composition. I concluded that about 9-10 species are generally caught in veraval and near by area in the month of Feb. So on this basis of this data; I prepared a final statistical report in which every species was individually coded like A, B, C ….Due to slake season the total catch of each boat was near about 1-4 ton. College of Fisheries, Veraval Page 37
  38. 38. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar The main benefit for statistical data analysis is that, I find the various species available at veraval landing center. Catch of 60 boats is 48722 kg, so we can calculate average catch & annual catch from this data.  Total catch of 60 boats = 48722 KG  Total trip/yr = 32  No. of boat = 3000 Average catch = Total catch No. Of boat = 48722 60 = 803.78 kg/trip Annual catch = average catch x Fishing trip in year x No. of boat = 803.78 x 32 x 3000 = 2411340 kg/yr SUMMARY:  In the internship of Fish catch composition study, I was engaged to know Catch composition of various species available at Veraval harbour.  For that I collected catching related information & data from harbour. I also came to know which are the various species available at Veraval. I also got knowledge regarding various gear used in catching of various species.  One day I was engaged to the “Royal Fiber ship yard”, Mangrole, where I got information regarding FRP boat building process, various materials used for the making of the FRP boat construction. I also got well aware with advantage of using FRP boats. College of Fisheries, Veraval Page 38
  39. 39. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar  We were engaged in making of various models of Aquaculture pond construction and site selection.  At last we were engaged in fishing experience and activities, Jafrabad. College of Fisheries, Veraval Page 39
  40. 40. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar SOCIO-ECONOMIC SURVEY IN FISHING VILLAGES Annexure V Fisheries Economics Survey Guidelines (Questionnaire) 1. Identification Village: - Chorvad Mouza/district: - Junagadh Block: - Chorvad Name of student: Hitesh K Karkar Date of survey: - 27/2/2008 1.1 Location and approach a) How far is the village from the district and sub division: - 25 km College of Fisheries, Veraval Page 40
  41. 41. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar b) Has the village easily accessible in all seasons of the year? If not, in which part of the year and what is the mode of approach? : - Yes c) Topography: - Sloppy gradient d) Give the distance from Approximate distance from the Center village Taluka head quarters 25 km Post office/telegraph office 9km Railway station/RTC bus depot 4 km All weather motor able road 4 km Primary/middle school 4 km High school/collage 4 km Godown/ware house - Cooperative credit society 1 km Commercial bank/RRB/GB 4 km Police station 0 km Health center 1 km Communication, transport & marketing facilities a) What kind of transport facilities is available in the village: - Diesel rickshaw & S.T. Bus b) Note storage the facilities available, with details of no, capacity and rate Charge: - No facility available c) Mention the market wholesale and retail market (give details of location, Distance and produce handled): - Local market available in village & Wholesale market in VRL 19km d) Is there any regulated market near by? : - Yes, in Chorvad e) Sale scope of agriculture and other animal product: - No Vital Statistics Census Increase or decrease over Population year 19 (percentage) 1. Males a) Adults 65 % b) Children (below 15 year) c) Sub-total 2. Females Data not available a) Adults 35% b) Children (below 15 year) c) Sub- total Grand total 6000 Sex ratio (female per 1000 male): - 60 % (1000 males: 600 female) Occupation distribution College of Fisheries, Veraval Page 41
  42. 42. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Particulars 1971 1981 1991 Difference (+, -) 1) No. of fisheries labor 2) No. of non fisheries workers Data not provided 3) Other total 2. Land Utilization, Water Supply and Fish Farming Pattern 2.1 Natures of soils a) Sandy b) Type of land: Up Land 2.2 Land utilization pattern in past 3 years Items 1980 1990 2000 1) Geographical area Data not Data not Data not available available available 2) Forests = = 3) Barren and uncultivable land = = 4) Land put to non fisheries use = = = 5) Cultivable waste = = = 6) Permanent fish pond and other farming land = = = 7) Land under misc. tree crops and groves = = = 8) Current fallows = = = 9) Other fallows land 2.2A Water supply to the village Source Number Area water supply 1. Canals Data not available 2. Tanks 1 no. 3. Well 10 no’s. Data not available 4. Tube well Aprox 60 No. Data not available 5. Others Data not Data not available available 6. Total net area water Data not Data not available supplied available 7. Total area water supplied Data not Data not available available 3. Fisheries credit a) Institutional S.T. Loan Cooperative Commercial Banks Government R.R.B. Crop wise S.F. R.I. S.F. R.I. S.F. R.I. S.F. R.I. 1 They Not provide Credit to Fishermen College of Fisheries, Veraval Page 42
  43. 43. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 2 3 (S.F.: - Scale of Finance; R.I.: -Rate of Interest) 4. Village Industries 4.1 What are the different agro based industries existing in the village: - No 4.2 Indicate further scope to set up any other type of agro-based Industry: - Yes, coconut utilizing industries. Wholesale and retail price of fisheries products Sr. No. Product Source Prices (in Rs.) 1 Dhoma 2 Mackerel 3 Shark 4 Pomfrate 5 Crocker ANNEXURE VI FAMILY BUDGETS Name of respondent: - Karim Memon Village : - Chorvad 1. General a) Educational qualification of the respondent (head) :- Illiterate b) Religion of the family :- Muslim c) Whether nucleus/joint family :- Joint d) Occupation/status :- Owner e) Social participation of the respondent :-Members of co-operative Society & “Swadhyay” f) Fuel used : - Kerosene 2. General living condition a) Nature of house: - Pucca College of Fisheries, Veraval Page 43
  44. 44. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar b) No. of room : - Two room, one Kitchen c) Toilet facility : - NA 3. House hold composition NAME M/F AGE EDUCATIONAL OCCUPATION LEVEL Karim Memon M 35 Yrs Illiterate Fishing Firoza F 32 Yrs Illiterate Housewife Salim M 4 Yrs - - Reshma F 11 Yrs 4 th - 4. Income of household (i) Farm income a) Income from land owned : No b) Income from land taken on lease : No c) Lease amount : No (ii) Non farm income a) Source :- Fishing b) Total income: - 4000 – 6000 Rs/month 5. Family expenditure Consumed/ Frequency Sr. Name of Qty/ Cost/ Total Unit Month of NO. commodity day unit expenditure Year week consumption 1 2 3 4 5 6 7 8 They can’t provide us any type of expenditure and Income of their Family 1. Fish 2. Agriculture product a. Cereals b. Pulses c. Cereal substitute d. Pulses products and substitutes e. Roots and tubers f. Green leafy Vegetables g. Other vegetable h. Fruits (i) Fresh (ii) Dry i. Nuts & Oil seeds 3. Fresh Foods a. Fresh (mutton, chicken, eggs) b. Canned 4. Milk and milk products a. Milk b. Curd College of Fisheries, Veraval Page 44
  45. 45. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar c. Milk products 5. Fats and oils a. Butter b. Ghee c. Hydrogenated oil d. Refined 6. Sugar and jaggery 7. Spices and condiments (Tamarind, chilies, turmeric) 8. Beverages 9 Bakery products Confectionary etc. And refreshments etc 10. Total (food) a) Clothing b) Footwear c) Fuel and light d) House rents repair and taxes e) Ceremonies, function, travel and pilgrimage f) Miscellaneous goods, services and recreation Total (non food) Total expenditure Percentage expenditure on a) Food b) Clothing c) Fuel and lighting d) House rents and function e) Miscellaneous 11. Total annual expenditure Total income Total expenditure Surplus of deficit College of Fisheries, Veraval Page 45
  46. 46. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar QUESTIONARY Sr.no. Questions Answer given by the fisherman 1 Name of the fisherman. Karim Memon 2 Type of ownership of boat / net etc. Owner of the boat 3 No. of fishing days in a month. 20-22 (Uncertain) 4 No. of fishing month. 7-8 months/ Yr 5 No. of type of crew on boat. 4 Crew, Khlasi 6 Type of insurance cover on each of the crew& amount and Life time 15000- duration. 25000 Rs 7 In his opinion which are the hazards on craft and on sea. Landing very is very difficult and in sea trawlers damage their gears 8 From the fishing village which all places (among from the village) does he go for fishing. 9 Weather it is one day or multyday. One day 10 How much does he spend on College of Fisheries, Veraval Page 46
  47. 47. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 1) Repair of boat/yr: - 10000 – 15000 Rs/yr 2) Repair of nets/yr: - 15000 – 20000 Rs/yr 3) On fuel per trip: - 1500 – 2000 Rs/yr 4) On ice per trip: - No ice is used 5) On ration/trip: - No ration required 11 On an average how much of fish does he land per trip. 700 – 800 kg/trip 12 Which are the verities of fishes (enumerate for each of the Silver, Dhoma, Baga, months). Chapri, etc… 13 What is his method of disposing the catch? Manually sorted out and transferred to land in “tagaras” 14 How much hours does he take to dispose of the catch after 3-4 hrs his catching them on sea? 15 Whether any middlemen are involved or he gives directly to Middle man involved processors. 16 Is there a co-operative society in the village? If so, how There is one co- many? operative society in the village 17 Does the society function properly – Mention the problems No, due to encountered in the fisheries co-operative society not unavailability of functioning properly? enough credit 18 In the fisherman’s opinion what best should be done for its Provide enough efficient functioning. financial support 19 Are there other communities also involved in fishing? Yes, Koli, Muslim Which are those? 20 Is there co-operations with these communities?” If not Yes which are the cause of ill-will and/or trouble. 21 Are landing/berthing facilities adequate? If not, which type Yes of facilities do they need? 22 Do they require any structural changes in any of the above, Yes. They need jetty If so, which are those? having enough drought for easy access to sea and land. Fish market in near by area. 23 How much far is the nearest doctor available-Is there a 1 km. away primary health centre in the village? 24 Does any fisheries department personnel visit him and Yes. At every month. what is the duration? 25 Which type of help is the fisheries department able to - provide to the fisherman. 26 Does the fisherman face any problem with his dealings with Yes. Some time they other departments – If so, which are those? are not answered properly 27 What does the fisherman do when there is no fishing – Repairing of boat, during slack period Does he take to any worthwhile job or nets and engine. whiles away his time. 28 On an avg. how much does he earn per month during off. 3000 – 4000 College of Fisheries, Veraval Page 47
  48. 48. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar Season? Rs/month 29 Of the total amount that the fisherman can save, how much As per the does he spend on… requirements. a) Education of his children and himself: - b) On up keep of the health of his Children and himself: - 30 Does he have any vices (bad habits), which can bring down Yes, smoking his working efficiency as a fisherman? 31 From where does he get the spare parts of engine, Veraval nets/ropes/twines/sinkers etc. 32 Does GFCCA provide any of his input? If so, which are No those? 33 What are the total expenses/trip & income/trip? NA 34 Does he incur looses in a month/season if so, for how Yes, 20-24 many trips on an avg. per fishing season. trip/month 35 Does the fisherman save for his future needs or is it a hand Yes to month existence? 36 Does the fisherman want his children to follow him or Yes otherwise – if so, which occupation? ANNEXURE VI FAMILY BUDGETS Name of respondent: -Harilal Ranchhod Village: - Chorvad 1. General a) Educational qualification of the respondent (head): - Illiterate b) Religion of the family: - Hindu kharva c) Whether nucleus/joint family: - Joint d) Occupation/status: - Owner e) Social participation of the respondent: -Members of co-operative Society & “Swadhyay” f) Fuel used: - Kerosene 2. General living condition a) Nature of house: - Pucca b) No. Of room: - One room c) Toilet facility: - NA d) Living area: - 12 *14 ft College of Fisheries, Veraval Page 48
  49. 49. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 3. House hold composition NAME M/F AGE EDUCATIONAL OCCUPATION LEVEL Harilal Ranchod M 38 Yrs Illiterate Fishing Shantiben F 35 Yrs Illiterate Housewife Vishal M 10 Yrs 4th std - 4. Income of household (i) Farm income a) Income from land owned: No b) Income from land taken on lease: No c) Lease amount: No (ii) Non farm income a) Source: - Fishing b) Total income: - 5000 – 7000 Rs/month 5. Family expenditure Consumed/ Frequency Sr. Name of Qty/ Cost/ Total Unit Month of NO. commodity day unit expenditure Year week consumption 1 2 3 4 5 6 7 8 They can’t provide us any type of expenditure and Income of their Family QUESTIONARY Sr.no. Questions Answer given by the fisherman 1 Name of the fisherman. Harilal Ranchod 2 Type of ownership of boat / net etc. Owner of the boat, Gill net 3 No. of fishing days in a month. 20-25 days (Uncertain) 4 No. of fishing month. 8 months/ Yr 5 No. of type of crew on boat. 3 Crew, Khlasi 6 Type of insurance cover on each of the crew& Yearly 10000 Rs amount and duration. 7 In his opinion which are the hazards on craft and on Landing very is very sea. difficult and in sea trawlers damage their gears 8 From the fishing village which all places (among from the village) does he go for fishing? 9 Weather it is one day or multyday. One day College of Fisheries, Veraval Page 49
  50. 50. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 10 How much does he spend on 1) Repair of boat/yr: - 10000 Rs/yr 2) Repair of nets/yr: - 17000 – 18000 Rs/yr 3) On fuel per trip: - 2000 Rs/yr 4) On ice per trip: - No ice is used 5) On ration/trip: - No ration required 11 On an average how much of fish does he land per 600-700 kg/trip trip. 12 Which are the verities of fishes (enumerate for each Ribbon fish, Pomfret, of the months). Dhoma, Dola, etc… 13 What is his method of disposing the catch? Manually sorted out and transferred to land in “tagaras” 14 How much hours does he take to dispose of the 3-5 hrs catch after his catching them on sea? 15 Whether any middlemen are involved or he gives Middle man involved directly to processors. 16 Is there a co-operative society in the village? If so, There is one co- how many? operative society in the village 17 Does the society function properly – Mention the No, due to lake of problems encountered in the fisheries co-operative adequate credit and society not functioning properly? facility. 18 In the fisherman’s opinion what best should be done Administrative for its efficient functioning. changes required. 19 Are there other communities also involved in fishing? Yes, Koli, Which are those? Muslim,etc… 20 Is there co-operations with these communities?” If Yes not which are the cause of ill-will and/or trouble. 21 Are landing/berthing facilities adequate? If not, which Yes type of facilities do they need? 22 Do they require any structural changes in any of the Yes. They need help above, If so, which are those? from co-operative society and fuel depot within the village. 23 How much far is the nearest doctor available-Is there 1 km. away a primary health centre in the village? 24 Does any fisheries department personnel visit him Yes. At every month. and what is the duration? 25 Which type of help is the fisheries department able to - provide to the fisherman. 26 Does the fisherman face any problem with his No dealings with other departments – If so, which are those? 27 What does the fisherman do when there is no fishing Repairing of boat, – during slack period Does he take to any worthwhile nets and engine. job or whiles away his time. 28 On an avg. how much does he earn per month during 2000 – 3000 College of Fisheries, Veraval Page 50
  51. 51. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar off. Season? Rs/month 29 Of the total amount that the fisherman can save, how As per the much does he spend on? requirements. a) Education of his children and himself: b) On up keep of the health of his Children and himself: - 30 Does he have any vices (bad habits), which can bring Yes, smoking down his working efficiency as a fisherman? 31 From where does he get the spare parts of engine, Veraval nets/ropes/twines/sinkers etc. 32 Does GFCCA provide any of his input? If so, which No are those? 33 What are the total expenses/trip & income/trip? NA 34 Does he incur looses in a month/season if so, for Yes, 22-25 trip/month how many trips on an avg. per fishing season. 35 Does the fisherman save for his future needs or is it a Yes hand to month existence? 36 Does the fisherman want his children to follow him or Yes otherwise – if so, which occupation? ANNEXURE VI FAMILY BUDGETS Name of respondent: -Shanti Babu Village: - Chorvad 1. General a) Educational qualification of the respondent (head): - Illiterate b) Religion of the family: - Hindu kharva c) Whether nucleus/joint family: - Joint d) Occupation/status: - Owner e) Social participation of the respondent: -Members of co-operative Society & “Swadhyay” f) Fuel used: - Kerosene 2. General living condition a) Nature of house: - Pucca b) No. Of room: - Two room c) Toilet facility: - Available d) Living area: - 10*12 ft 3. House hold composition College of Fisheries, Veraval Page 51
  52. 52. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar NAME M/F AGE EDUCATIONAL OCCUPATION LEVEL Shanti Babu M 40 Yrs Illiterate Fishing Rukhibai F 38 Yrs Illiterate Housewife Payal F 9 Yrs 3rd std - 4. Income of household (i) Farm income a) Income from land owned: No b) Income from land taken on lease: No c) Lease amount: No (ii) Non farm income a) Source: - Fishing b) Total income: - 4000 – 5000 Rs/month 5. Family expenditure Consumed/ Frequency Sr. Name of Qty/ Cost/ Total Unit Month of NO. commodity day unit expenditure Year week consumption 1 2 3 4 5 6 7 8 They can’t provide us any type of expenditure and Income of their Family QUESTIONARY Sr.no. Questions Answer given by the fisherman 1 Name of the fisherman. Shanti Babu 2 Type of ownership of boat / net etc. Owner of the boat, Gill net 3 No. of fishing days in a month. 24-25 days 4 No. of fishing month. 8 months/ Yr 5 No. of type of crew on boat. 3 Crew, Khlasi 6 Type of insurance cover on each of the crew& Yearly 15000 Rs amount and duration. 7 In his opinion which are the hazards on craft and on Landing very is very sea. difficult and in sea trawlers damage their gears 8 From the fishing village which all places (among from the village) does he go for fishing? 9 Weather it is one day or multyday. One day 10 How much does he spend on 1) Repair of boat/yr: - 10000 Rs/yr 2) Repair of nets/yr: - 20000 – 25000 Rs/yr 3) On fuel per trip: - 2000-2200 Rs/yr 4) On ice per trip: - No ice is used College of Fisheries, Veraval Page 52
  53. 53. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 5) On ration/trip: - No ration required 11 On an average how much of fish does he land per It depends trip. 12 Which are the verities of fishes (enumerate for each Ribbon fish, Dhoma, of the months). Dola, etc… 13 What is his method of disposing the catch? Manually sorted out and transferred to land in “tagaras” 14 How much hours does he take to dispose of the catch It depends after his catching them on sea? 15 Whether any middlemen are involved or he gives Middle man involved directly to processors. 16 Is there a co-operative society in the village? If so, There is one co- how many? operative society in the village 17 Does the society function properly – Mention the No, due to lake of problems encountered in the fisheries co-operative adequate credit and society not functioning properly? facility. 18 In the fisherman’s opinion what best should be done Administrative for its efficient functioning. changes required. 19 Are there other communities also involved in fishing? Yes, Koli, Which are those? Muslim,etc… 20 Is there co-operations with these communities?” If not Yes which are the cause of ill-will and/or trouble. 21 Are landing/berthing facilities adequate? If not, which Yes type of facilities do they need? 22 Do they require any structural changes in any of the Yes. They want proper above, If so, which are those? functioning of co- operative society. 23 How much far is the nearest doctor available-Is there 1 km. Away a primary health centre in the village? 24 Does any fisheries department personnel visit him Yes. Frequently and what is the duration? 25 Which type of help is the fisheries department able to - provide to the fisherman. 26 Does the fisherman face any problem with his No dealings with other departments – If so, which are those? 27 What does the fisherman do when there is no fishing Repairing of boat, nets – during slack period Does he take to any worthwhile and engine. job or whiles away his time. 28 On an avg. how much does he earn per month during 3000 Rs/month off. Season? 29 Of the total amount that the fisherman can save, how As per the much does he spend on? requirements. a) Education of his children and himself: b) On up keep of the health of his Children and himself: - College of Fisheries, Veraval Page 53
  54. 54. RURAL FISHERIES WORK EXPERIENCE PROGRAMME By- Hitesh Karkar 30 Does he have any vices (bad habits), which can bring Yes, Tobacco down his working efficiency as a fisherman? 31 From where does he get the spare parts of engine, Veraval nets/ropes/twines/sinkers etc. 32 Does GFCCA provide any of his input? If so, which No are those? 33 What are the total expenses/trip & income/trip? NA 34 Does he incur looses in a month/season if so, for how Yes, 20-24 trips/month many trips on an avg. per fishing season. 35 Does the fisherman save for his future needs or is it a Yes hand to month existence? 36 Does the fisherman want his children to follow him or Yes otherwise – if so, which occupation? ANNEXURE VI FAMILY BUDGETS Name of respondent: -Lakham Babu Village: - Chorvad 1. General a) Educational qualification of the respondent (head): - Illiterate b) Religion of the family: - Hindu kharva c) Whether nucleus/joint family: - Nuclear d) Occupation/status: - Owner e) Social participation of the respondent: -Members of co-operative Society & “Swadhyay” f) Fuel used: - Kerosene 2. General living condition a) Nature of house: - Pucca b) No. Of room: - One room c) Toilet facility: - Available d) Living area: - 10*12 ft 3. House hold composition NAME M/F AGE EDUCATIONAL OCCUPATION LEVEL Lakham Babu M 43 Yrs Illiterate Fishing College of Fisheries, Veraval Page 54

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