Nifphatt cover inner

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GENESIS AND PROGRESSIVE DEVELOPMENTS OFNIFPHATT IN A NUTSHELL

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3 .1 Processing

The processing plant constructed byNorwegians has been refurbished through majorrenovation as per EU standards with a total floorarea of 5200 Sq.m. having facilities of pre-processing, processing, plate freezers, IndividualQuick Freezer (IQF), IQF tunnel freezer and coldstorage rooms. Meat picking machine, slicer,deskinning machine,squid cutting machine andfilleting machine are other facilities available in theplant for production of consumer friendly andconvenience product options.

The Canning Plant which produces differentcanned fish products and retortable pouch packedproducts is one of the key facilities of the Institute.

A rural technology development anddissemination centre is at function with modelkitchen, silent cutter, vacuum packing machine andan industrial cooking facility which fully caters tothe rural technology dissemination work ofNIFPHATT meant for rural community.

3.2. Marketing

The marketing activities such as the sale offish and fishery products are carried out through aramifying retail network at Ernakulam, Palai andthe sale of fish and fishery products in the ruralareas and high ranges of Kerala is carried out byway of mobile marketing deploying refrigeratedand insulated departmental vehicles. In the cities

1. Introduced mechanized boats.

2. Introduced deep sea fishing like long lining,purseseining, deep sea lobster trawling, gillnetting etc. as a part of exploratory andexperimental fishing.

3. Established refrigeration plant and cold storagefacilities.

4. Developed diversified value added marineproducts and processes.

5. Popularized the diversified fishery products inrural and urban markets in different parts ofthe country and created an awareness amongprocessors and consumers

6. Established marine workshop and slipway/dry docking facilities for fishery trawlers.

7. Established fully equipped electronic andelectrical sections.

8. Established life raft-servicing station and gotit duly recognized by the Mercantile MarineDepartment.

9. Led the Antarctic expedition in the polar vesselSagar Sampada for the exploration of the Krillresources.

10. Conducted training programmes on harvesttechnology, repairs and maintenance of fishing gears.

11. Provided Consultancy / Technical Assistancefor design and layout of seafood processingfacility and assessment of technical skill trainingneeds of personnel of Women’s Cooperatives,Dili under the approval of United NationsIndustrial Development Organization(UNIDO), Centre for South-South IndustrialCooperation (UCSSIC), in Timor-Leste.

3. FACILITIES AVAILABLE AT NIFPHATT

2. MILESTONE ACHIEVEMENTS

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like Kolkata, Goa, Vizag, Delhi, Mumbai, Chennai,Bangalore and also in North Eastern states, the saleis done through dealers.

3.3. Refrigeration

A full fledged and well equipped refrigerationplant with cold storage facilities with 126 sqm.capacity machine room is always at serviceproviding support to the activities of the processingand marketing sections. Standby machineries &equipments are also available for uninterruptedworking.

3.4 Civil Wing

NIFPHATT has an exclusive civil section forcivil refurbishment of the plant, hostel and livingcampuses and for extending consultancy in fisheriesinfrastructure.

3.5 HRD Wing

On Job Training in Post Harvest Technology& Quality control is being imparted to UnderGraduates, Graduates, Post Graduates, ResearchScholars and Engineering Graduates by the wing.It also imparts training to the fisher-women inhygienic handling and processing of various valueadded products using easily assimilable, ruralappropriate technology. Besides Library facility,audio visual equipments also aid the trainings. Afull fledged Quality Assurance laboratorydetermines the quality and safety of the rawmaterial and finished products.

3.6 Direct fish landing facility

NIFPHATT possess a 110 m waterfront withadequate berthing facility of 44m width, facing themain channel. Around 25 boats can moor in a row.Four boats can land fish at the Jetty simultaneously.The easy, convenient and cheap mode of supply ofraw material especially from Fishermen Co-OpSocieties, Matsyafed, Lakshadweep Fisheries Deptt.

and from Sister Organizations can be ensured bytheir boats directly landing at NIFPHATT Jetty. Fishlandings are sorted, weighed, washed, iced anddistributed for onward activities at the enclosed FishReception Hall to which the Jetty joins. Hence timeand quality loss, wastage and contamination canbe avoided to the maximum possible extent.

3.7 The Quality Control wing

The Quality Control (QC) section is primarilyaimed for assuring HACCP based foodmanagement system in the new refurbishedfreezing plant. It deals with the inspection of rawmaterials, ingredients and packing material toensure that they conform to the laid downspecification. The section carries out in-processinspection of products, which is integrated withprocess control, and ensures that the products arefree of contamination that leads to food safety ofthe consumers. This section also identifies thetraining needs of the quality assurance departmentand coordinates the training activity for the plantpersonnel, mainly in the aspects of personnelhygiene, good manufacturing practices andstandard sanitary operating procedures.

The QC Lab is full fledged with all modernequipments for microbiological and biochemicalanalysis of fish products. It is also deployed forimparting on job training to students of variousinstitutes, all over the country in the aspect of endproduct testing for microbiological safety forvarious fishery products.

3.8. NIFPHATT Visakhapatnam Unit

Vizag Unit of NIFPHATT was set up in 1989 withskeleton staff and without any major plant andmachinery in a rented building. Construction ofpermanent Plant-cum-Office Complex withinfrastructural facilities at Vizag was started during 1993and the Institute became fully equipped in all respectsfor its activities during 2001 in its own building on theBeach Road near the Fishing Harbour Complex

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1. Schemes for introduction of new generation

technologies and processes in post harvest

sector

2. Schemes for extending the reach of Institute’s

marketing efforts to commensurate with the

augmented production process to cover larger

segments of consumers within the State as well

as outside the State.

3. Schemes for Human Resource Development

activities in fisheries science and technology inpost harvest sector.

4. Scheme for establishing Rural Appropriate

Technology Designing and Dissemination

Centre.

5. Schemes for extending assistance to small scale

industries, export houses & Fisher women groups

by way of consultancy services, job works.

6. Schemes for strengthening the laboratory so as

to undertake various research programmes

related to the development of novel products

like canned/ dried pickled/ battered and

breaded fish.

4. CURRENT MISSION & MANDATE

5. SCHEMES FOR ACHIEVING THE MANDATED TARGET

1. Post harvest technology upgradation and itstransfer to beneficiaries such as rural fishermencommunity, small scale industries, ExportProcessing Houses, and students throughconsultancy, job work and training.

2. Value added product development by way ofprocess and product diversification from allvarieties of fish including low value,unconventional species and seasonallyabundant fishes.

3. Imparting training in the field of post harvesttechnology, refrigeration technology, Qualitycontrol and value added products.

4. Providing consultancy services and training forrural development programmes/ women

empowerment programmes in fish processing,supporting local fish farmers, self help groupsof fisher-men community, fishermen’s co-operative societies functioning underPanchayathi Raj Institutions.

5. Popularisation and test marketing of valueadded products from fish varieties includinglow value, unconventional species andseasonally abundant fishes.

6. Extension of the activities through popularizationand test marketing of value added products tonew areas and develop markets in all states in aphased manner with added attention to ruralareas and enthusing entrepreneurs to enter intosea food processing industry.

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Annual Report 2013 - 14

1. The first export consignment from NIFPHATT’schilled (Tuna) fish plant was flagged off on 24th June2013.

2. NIFPHATT has given technical assistance/consultancyservice to Quilon Social Service for the design and layoutof depuration cum processing centre for yellow clam atThekumbhagam on the banks of Ashtamudi Lake.

Flagging off the consignment by Ms. Leena Nair, IAS,Chairman, MPEDA, Kochi.

Depuration cum Processing Unit

3. NIFPHATT conducted one day training programme formaster trainers of Quilon Social Service Society onhygienic processing of yellow clam.

4. NIFPHATT conducted technical skill upgradationtraining for 129 fisherwomen in 6 batches fromGanjam district of Odisha state.

5. NFDB sponsored training programme for the fisherfolks from Odisha and Andhra Pradesh wasconducted in Visakhapatnam unit.

Fish filleting by trainees of Odisha

Participants of the training along withSashimi Tuna Products

6. 8th meeting of the Fish, Fisheries and Aquaculture SectionalCommittee, FAD 12 in joint session with ‘AquacultureSubcommittee’ held on 24th September 2013.

Dr. B. Meenakumari, DDG Fisheries chairing thesession of 8th meeting of FAD-12 at NIFPHATT.

(Continued..)

Page No. 7

Hands on training on processing of Yellow Clam

6. HIGHLIGHTS OF ACHIEVEMENT 2013-14

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8. Expert Committee meeting to review the standards

for the sanitary import permit of fish and fishery

products held on 21st October 2013 at NIFPHATT

9. Briefing meeting for Indian delegation attending the

7th Meeting of ISO/TC 234 “ Fisheries and

Aquaculture Technical Committee held on 26th

October 2013.

10. The Director NIFPHATT who is the convenor of

“WG07 Traceability Standards of Shellfish including

Crustaceans and Molluscs’ led the deliberation of

traceability standards in the 7th Working Group

Meeting of International Organisation for

Standardization- Technical Committees (ISO-TC-

234) during 28-29th October, 2013 at Hotel Crown

Plaza, Kochi, Kerala.

11. NIFPHATT has undertaken the consultancy workwith UNDP-GEE-GOI-GOAP, Kakinada, AndhraPradesh.

12. NIFPHATT has conducted an evaluation programme

for the activities of different SHG’s from 1st-2nd

November 2013 at Matsyabhavan, Adimalathura,

Thiruvananthapuram.

13. First working group meeting constituted for

examining the agenda documents of Codex

Committee on Fish and Fishery Products (CCFFP)

held on 22nd January 2014.

Preparation of Cultets by trainees

Inaugural Function of Evaluation programme of fisherwomen trainees at Matsya Bhavan, Thiruvananthapuram

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7. The National Agricultural Innovation Project (NAIP)wing of NIFPHATT prepared different value addedproducts from Oyster such as IQF oysters, frozenoyster curry, and popularized through testmarketing channels of NIFPHATT.

Oyster Curry Oyster Soup

Mr. Svein Ludvigsen, Chairperson ISO-TC 234addressing the gathering

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Sashimi is a traditional Japanese dish made fromthin slices of premium quality red meat species offish, which is consumed in raw condition. Freshness,appearance, presentation, texture, age, size, degreeof sexual maturity, taste and fat content will decidethe gradation as well as rate of sashimi grade fish.

Currently fish is exported from India in frozencondition. Chilled fish will fetch many folds in termsof value in international market as against conventionalfrozen fish. Tuna is the most sought after species inchilled fish trade, others include groupers, cobia etc.

Sashimi process onboard includes gaffing &landing, killing, bleeding, gilling, etc. in a scientificmanner with utmost hygiene. In the onshore chilledprocessing centre, the fishes are dressed and cleanedat thermally controlled atmosphere, then packedand exported in chilled condition by air. The wholeprocess warrants expertise, technology and aptfacilities as the above exercise is to be carried outand completed without time delay.

During this year different variety of fish such asTuna, Tuna lions, Sword fish lions, pomfret,Groupers, Red snappers, prawn tiger, Red grouper,Red mullets at a total revenue of Rs. 9,34,67,542was exported from here to Dubai, Qutar, Jordan,Italy, Spain, Germany and France by M/s. CorelExports, the lessee of the plant.

Flagging off the consignment by Ms. Leena Nair IAS,Chairman, MPEDA, Kochi

Dr. S. Girija, Director, NIFPHATT, delivering the welcome speech

7.1. The first export consignment from NIFPHATT’s chilled (tuna) fish processing plant was flagged off on 24th June 2013.

The value realized from the export of fish infrozen form is almost on par with or slightly abovethe domestic rates, but of course prop up the foreignexchange of the nation. In order to shift the focusfrom frozen to chilled form NIFPHATT had set upa chilled tuna processing facility (meant for otherfishes also during lean seasons) with the supportof MPEDA. This plant has a water front withlanding/berthing facility facing the main channel.This plant is expected to act as groundswell forsimilar entrepreneurship.

This facility was made available to exporters ondry lease basis as promotional measure so that theprivate sector could take up this line of businesswithout facing the risks associated with a nascentventure such as high capital investments,operational costs, markets etc. Currently the facilityis being leased out to M/s. Coral Exports based atKochi. The first export consignment was flagged offon 24th June 2013 at the plant premises inNIFPHATT campus by Ms. Leena Nair IAS, Hon’bleChairman, MPEDA. Dr. S.Girija , Director,NIFPHATT, Dr. Madhusudhana Kurup, Hon’bleVice- Chancellor, KUFOS, Shri N.Ramesh, Director(Marketing), MPEDA and Mrs. Lissy, MD, CoralExports were also present at the occasion.

7. MAJOR ACTIVITIES AND PERFORMANCE

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Bivalves form a major fishery in Kerala. Amongbivalves mussels, oysters and clams are the majorvarieties. Yellow clam fishery was one of the majorshell fish fishery in the Ashtamudi Lake in Kollam,Kerala. The Quilon Social Service Society (QSSS)is an NGO doing commendable work among thefishermen communities in the Kollam District ofKerala. They have approached CMFRI for technicalassistance on stock management and depurationand NIFPHATT on post harvest handling,shucking, product development completeutilization etc. Accordingly a depuration cumprocessing centre for yellow clam was set up atThekumbhagam on the banks of Ashtamudi Lake.The consultancy for the design and layout of theprocessing centre was offered by NIFPHATT. Inaddition, the fisherwomen are being continuouslytrained for technical skill upgradation byNIFPHATT. Here fishermen can bring their catch,get them depurated, shucked and afterwardsconverted into various value added products.

Over fishing and unscrupulous exploitation ofjuveniles have resulted in the dwindling of this fishery.The timely intervention of the scientific communityparticularly the CMFRI by the effective introductionof conservation methods such as closed seasons,minimum size of capture etc. has saved the fishery to acertain extent. There is a major population of fishermen

in the Ashtamudi Lake who depend on this fishery fortheir livelihood. They are economically marginalizedas the returns from this fishery are very nominal, someof the reasons being, restricted marketing area andfewer acceptance among the higher end customers,who often complain about grittiness /sand particles.

The returns from this fishery can only beimproved by making the products more appealingto the higher end customers and also by wideningthe reach. In order to overcome the abovementioned problems and also to handle it in a betterhygienic manner, modern depuration techniqueshave to be adopted. The principle of which isstarving the organisms in filtered running waterwhich also help to reduce their high bacterial loadas the clams are filter feeders.

The chilled/frozen products thus processed at thecentre, can be distributed to a wider area and variedstrata of consumers. The QSSS is already in the processof establishing a marketing network by fisherwomenSHGs for fishery products in Kollam city and havesucceeded very much in that direction. A conduit forthe yellow clam products into the above channel is alsogoing to be advantageous.

The centre was inaugurated on 19th June, 2013 byShri K.Babu, Hon’ble Fisheries Minister, Govt. ofKerala and products were also launched under thebrand name “Ashtamudi Lake Fresh”. Dr. M.K.Venu, Processing Technologist, NIFPHATTrepresented the Institute on that occasion.

Depuration cum processing unit

Shri Shibu Baby John, Hon’ble Labour & EmploymentMiister Govt. of Kerala addressing the inaugural function of

processing centre of Yellow Clam at Kollam

7.2 Inauguration of depuration cum processing centre for yellow clam

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As per thedecision of the 6th

plenary meetingof ISO/TC 234held at ReykjavikIceland, the 7th

Working Groupand AdvisoryGroup Meeting ofInternationalOrganization forStandardization(ISO) ‘Fisheries

2. Traceability of Crustacean products-Specifications on the information to be recordedin captured crustacean distribution chains

3. Traceability of Molluscan products-Specifications on the information to be recordedin farmed Molluscan distribution chains

4. Traceability of Molluscan products- Specificationon the information to be recorded in captureddistribution chains, were discussed and it wasagreed to update the documents based on thesuggestions and recommendations during themeeting. The consolidated draft copy of thedocuments was agreed to be sent throughelectronic mail by 20th November 2013 to ISOSecretariat. After receiving support from all themember countries of ISO/TC 234, thesedocuments moved to next stage for circulationas Draft International Standard (DIS).

and Aquaculture Technical Committee’ (ISO/TC-234) was held in India on 28th and 29th October, 2013at Hotel Crowne Plaza, Kochi, Kerala. The meetingwas jointly organized by Bureau of IndianStandards (BIS), Marine Product ExportDevelopment Authority (MPEDA) and SeafoodExports Association of India (SEAI). Dr. S.Girija.Director, NIFPHATT who is the convenor of “WG07 Traceability Standards of Shellfish includingCrustaceans and Molluscs” led the deliberation oftraceability standards. The meeting was attendedby Ms. Hilde Aarefjord (Secretary- ISO/TC 234), Mr.Svein Ludvigsen (Chairperson- ISO/TC 234), andMme Marie-Noëlle Bourquin (ISO CentralSecretariat member). 13 foreign delegates fromFrance, Iceland, Thailand, Norway along with 18Indian delegates representing BIS and variousfisheries institutions nominated by the BISparticipated in this meeting. The comments receivedfrom various member countries of ISO/TC 234 onthe four draft standards which was developed byISO/TC 234 WG07 under project leadership of Indianamely:

1. Traceability of Crustaceans Products-Specifications on the information to be recordedin farmed Crustacean distributions chains

Ms. Leena Nair IAS, Chairman, MPEDA addressing the Inaugural function of 7th working groupmeeting of ISO-TC 234

7.3 7th Working Group Meeting of International Organization for Standardization –Technical Committees (ISO –TC-234) during 28-29th October, 2013.

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WG07 Session in progress

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Dr. S. Girija, Director, NIFPHATT distributing thecertificates to the SHG’s of Kakkinada

India” under India GEF Coastal and MarineProgramme (IGCMP). The grant support is providedfrom Global Environment Facility (GEF) throughUnited Nations Development Programme (UNDP)to the project. The project aims to demonstrate byassessing and promoting multi- sectorial planningand management of activities such as biodiversityand ecosystem services at the landscape level willbenefit the local population and production sectorsover the long run. The mainstreaming of biodiversityconservation into the production sectors of EGREEis to be achieved through:

Cross sectored planning to mainstreambiodiversity conservation

Capacitating the institution for implementingbiodiversity- friendly sector plans, and

Improving community livelihoods andsustainable use of natural resources.

The EGREE landscape/ Seascape region consistsof 41 fishermen villages with nearly one lakhpopulation. Majority of these villages are inhibitedby artisanal fishermen who arelargely depended onthe estuarine ecosystem for their subsistence. There

7.4 NIFPHATT’s Technical and Capacity Building support toEGREEE, Kakinada, Andhra Pradesh.

NIFPHATT extended its support to EGREE toestablish processing and post harvest centres inKakinada, East Godavari district, Andhra Pradesh.Government of India and Government of AndhraPradesh are implementing a GoI-UNDP-GEFProject “ Mainstreaming Coastal and MarineBiodiversity Conservation into production sectorsin the Godavari River Estuary, Andhra Pradesh,

is a decline in resources causing a direct challengefor their sustainable livelihood.This emphasis onadoption of sustainable resource based livelihoodapproaches/alternate livelihoods by the people.

In this regard EGREE has approached NIFPHATTto provide refresher training course on Fish PostHarvest Technology and value addition to the 20trainees who were trained in NIFPHATTVisakhapatnam during 03/09/2013 to 08/09/2013and also to provide technical assistance for thepreparation of village based plans and infrastructuredesigns and budget requirements for establishmentof 10 sub centres and one central processing unit atKakinada. Further, Dr. K. Thulasi Rao, State ProjectCoordinator, UNDP- GEFGOI- GOAP Project, alongwith a team of 5 members visited the NIFPHATTfrom 04.11.2013 to 06.11.2013 to observe theprocessing activities viz., canning, freezing, Valueaddition and Sashimi Tuna Processing Plants of theInstitute. Following this, after an elaborate discussionat NIFPHATT, Dr.M.K.Venu, Processingtechnologist and Shri V.Jayaram, Supervisor (Civil)were deputed to conduct a preliminary assessmentand feasibility survey for the establishment of 10 subcentres and one central processing unit and also toimpart training for the fishermen community atKakinada. With the key technical inputs and capacitybuilding programs offered by NIFPHATT a total of20 trainees were benefited and certificate was issuedby Dr.S.Girija, Director, NIFPHATT for allparticipants those who successfully completed thetraining programme.

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8.1 Processing of fish

In this era of high technology, the processingsection emphasized on ensuring the best qualityproduction and preservation, thereby enablingavailability of processed fish that meets stringentquality requirements of international standards. Wealso focused on good manufacturing practice andimprovement of ready to serve products givingimportance to nutritional benefits and healthstandards of the society.

Processing section of the Institute received100340 Kgs of raw material, of which Tuna –Yellowfin 4 kg up (40840 kg), Sail fish (12328 kg),Kilimeen 70 gm up (8559 kg), Thiriyan (7189 kg),Green Mussel 3120 kg) found prominence. The splitup of the raw material received by the section duringthe year under report is annexed as Table - II.

The section has processed a total quantity of107226 kgs. of raw material during the year underreport. The main varieties processed were Tuna-Yellowfin, Sailfish, Saurida, Kilimeen, Thiriyan, etc.Details of post harvest operations carried out aregiven in Table-IV.

8.1.1 Freezing

Out of 107226 kg. of raw material processed,87899 kgs was utilized for freezing, the differentvarieties of products 52370.25 kgs of IQF/blocks,5625 kgs of slice, 5623 kgs of kheema, 811.50 kgsFillet, 544 kgs of Bits and 576 kg of dressedproducts (Table-V). The main varieties utilizedwere Tuna, Marlin, Kilimeen, Thiriyan etc. Thediversified products developed during the periodunder report are:

1) Frozen fish IQF block made from Tuna, Marlin,Kilimeen, Thiriyan, Fish Mince etc.

2) Fish slices developed from Marlin, Ray, PerchMahi, Tuna, etc.

3) Minced fish meat (Kheema).

4) Fillets were made from squid.

5) Block made from Fish Mince.

6) Dressed product from Dressed Anchovies.

8.1.2. Drying

From the raw fish of 950 kgs along with theproduct conversion of 2736 Kgs a total of 1152.60kgs of dried products were produced from specieslike Dried Oceanic Fish, Ray, Mackerel, Ribbon fish,Silverbelly (Table-VI).

8.1.3 Canning

18877 Kg of raw material was canned. 9419Kgof canned products (50914 nos. of cans) wereproduced during the year 2013-14. Tuna Yellofin 5kg up is the main species utilized. (Table-VII).Theproducts developed during the period under reportare:

1) 307 Tuna in oil (TFS Can-185g) - 42396 Nos.

2) 307 Diet Tuna (TFS Can-185g) - 5940 Nos.

3) Tuna flakes in Oil (TFS Can-185g) - 2578 Nos

8.1. 4. Value addition

924.77 kgs of different frozen products wereconverted into value added products therebyenhancing the value and minimizing the wastageof the resources. 1508.94 kgs of value addedproducts were produced. The main productsdeveloped was fish pickle and fish cutlet.(Table-VIII).

8. PROCESSING ACTIVITIES

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Value added product development by way ofprocess and product diversification, post harvesttechnology upgradation and its dissemination,popularization and test marketing of value addedproducts are some of the major mandates of thisInstitute. Raw material for carrying out all the aboveactivities is procured through this section. Majorsources are fish landings from Dept. vessels andfishermen co-operative societies. Some of the specialvarieties such as mussels are procured directly fromtheir sites. Value added products developed are testmarketed and popularized through various channelssuch as direct fish outlets, mobile marketing, dealersin major cities, exhibitions, trade fairs etc.

Fish handlingThis is the primary activity of this section and

the backbone for product development and otheractivities of the Institute. This year the totalprocurement was 100.30 tons . There is a drop inthe quantity procured compared to the previousyear figure of 157.30 tons. There are three mainreasons attributing to this, the curtailment of RE in2013-14 budget and also due to some problemsassociated with the refrigeration systems. More overthere is a drop of 15 ton in the landing ofdepartmental vessels (from 25.3 tons to 10.4 tons)during this year. The ever increasing rates of rawmaterial had an added effect on the early exhaustionof allotted budget provisions.

The average unit prize of fish procured throughsocieties has risen up to 85/- from 72 per kgduring the previous year. There seems to be manyfactors contributing to this price hike year by year.Some of them include, the momentum gained in theexport of fish varieties to Middle East countries inchilled condition. The medium level table fishes suchas mackerel, ribbonfish are being exported in frozencondition in large quantities, which resulted in thealmost disappearance of such varieties from the localmarkets. The high demand on Nemipterids (kilimeen)and saurida by the surimi industry is still continuing.The export of oil saradine, both for human

consumption and tuna fattening has its indirect effecton the rates of other fishes. Another factor is the boomof prawn farming, demanding more aqua feeds.Cheaper varieties such as scads(thiriyan), juvanilesand damaged fishes( due to improper handling) arechanneled to fish meal factories, catering to aqua feeds.

The average value for the total procurementduring this year is 78.50 per kg compared to

63 last year. The poor share of departmentlandings in the total procurement has resulted inthe loss of buffering effect on the total unit cost, inaddition to the actual increase in the rates.

Eight major varieties have contributed to 91% ofthe total procurement, they include yellowfin tuna(41.4ton), Marlin/ sail fish / Sword fish (13.1 ton)Nemipterids. (kilimeen)(10.1 ton), thiriyan ( 9.0 ton),saurida(8.2 ton) green mussel (3.1 ton), squid ( 3.0ton), anchovies- whole & dressed (2.9 ton),Correspondingly the previous year top five varietieswere saurida, yellowfin tuna, marlin/sail/ swordfish, Nemipterids and thiriyan. The quantity ofsaurida procured has come down from 28.3 tons to8.2 tons this year. Saurida is the primary raw materialfor minced fish meat. This year certain impedimentson freezing system had an adverse effect on theprocurement of this variety.

As is the usual phenomenon, the maximumprocurement (70%) was during the peak fishing seasonie August, September, and October. Last year thisfigure was 63% of the total landings. This year alsothe maximum landing (31.3 ton) was recorded duringSeptember as was in previous year (41.3 ton). Thedetails of fish landings are shown as appendices.

Sales

This year also the sale proceeds from the testmarketing of fishery product has surpassed 100 lakhsand registered a value of 120.94 lakhs. (During 2012-13 it was 109.31 lakhs). The average selling price per kgof fishery product has shown an upward trend to

160.90 from the previous year’s figures of 128 perkg. More value addition as well as a reflection of the

9. MARKETING SECTION

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higher raw materials cost are the reasons. Butunfortunately the sales volume has come down from 85.2tons to 75.2 tons. A drop in the procurement quantity ofraw material due to the reasons elicited elsewhere hasresulted in this.

The frozen product’s contribution to the quantumof sales is 86% compared to the previous year 91%and also its quantum has come down from 77.7 tonsto 64.5 tons. Interrupted mobile marketing schedulesdue to insufficient IQF products have contributed tothis drop in frozen fish sales. The maximum quantumof sales usually swings between the second and thirdquarters. This year it is the third (19.82 tons) quarter,which showed the maximum sales. Month wise,January has the maximum quantum of sales.Quantities sold through Ernakulam (32.9 tons ) andPalai stalls (24.9tonns) did not show much variationscompared to the quantities of the previous year (31.7tons and 25.0 tons respectively ). This year also the

mobile marketing trip’s quantum was on the thirdposition (sharing the position with dealer sales). Theincreased demand for fish in the stalls and insufficientquantum of IQF whole fishes have resulted inrestricting the number of trips. Because of theimprovement in the canned fish production, the dealerrates have improved from 5.6 tons to 8.6 tons this year.

With regard to the varieties sold, because of theimpediments on refrigeration facilities, sufficientminced meat could not be developed. Hence itsquantum has come down to 8.5 tons from theprevious year top postion of 12.2 tons . Instead thisyear marlin/sail fish slice has recorded a quantumof 11.02 tons (11.8 tons previous year). Others includekilimeen 8.8 tons (11.9 tons last year ), Tuna slice 8.6tons and thiriyan IQF 8.0 tons. Maximum value wasfor 307 Tuna in oil cans (29.0 lakhs ), followed bymarlin/sail/slice-20.3 lakhs and tuna slice 7.2 lakhs.More details on sales breakup, product wise, outletwise, month wise, item wise etc are appended.

Comparison of performance in sale of different products -2013-14 & 2012-13

Frozen & fresh fish products 64510.37 8034554.81 77691.65 8360867.96 -16.97 -3.90Pickle & Other preparation 672 206578.96 755 225312.78 -10.99 -8.31Dried Fish 493.3 92991.81 602 103447.1 -18.06 -10.11Canned products 9494.2 3753395.86 6170.05 2239123.89 53.88 67.63

Total 75169.87 12087521.4 85218.7 10928871.69 -11.79 10.60

Unit value/kg of product 160.80 128.24

Volume Value Volume Value Volume Value (Kg) (Kg) (Kg)

2013-14 2012-13

Fluctuation as %increase ordecrease

Percentage contribution of quantity of fish and fishery products marketed and value realisedfor the year 2013-14- stall wise

Particulars

(37.73)

(25.61)

(8.07)

(0.96)

(27.63)

13

(43.89)

(33.13)

(11.12)

(0.34)

(11.52)

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10.1 Training programme on hygienic processing of Yellow clam

A depuration cum processing centre was newlyestablished at Thekumbhagam, Kollam by the QuilonSocial Service Society (QSSS). The objective of such acentre is to increase the economic returns of fishermenwho rely on this fishery. A one day trainingprogramme was conducted on 12th July 2013 for master

Hands on training on processing of yellow clam

trainers of QSSS on hygienic processing of yellowclam. A preliminary training programme was alsoconducted during May 2013 there.

More than a quarter of the weight of clam meat isits nectar (the juice getting separated) which is

usually lost during unhygienic handling/shucking.The nectar is highly nutritive and palatable. If thishuge loss, both in terms of quantity and nutrition is

avoided, will be a great boom to the stakeholders.NIFPHATT is focusing on this aspect and the trainingprogramme oriented towards the development ofother value added clam products were alsoconducted.

10.2 Technical skill up-gradation training to the fisherwomen of Odisha

The Additional Fisheries Officer – cum – P.I.O.,Integrated Coastal Zone Management Programme(ICZMP), Chatrapur, Ganjam district of Odisha state,had requested for conducting a technical skill upgradation training to the fisherwomen. Accordinglythe Visakhapatnam unit of NIFPHATT hasconducted a training programme for 129fisherwomen in 6 batches from Ganjam district. Thetraining commenced on 2-5-2013 and was completedon 19-5-2013

The skill upgradation programme for each batchwas for a period of 3 days. The beneficiaries haveundergone training on personal hygiene, handling offish, GMP, cold chain marketing, cutting, salting,

14

10. TRAINING PROGRAMME CONDUCTEDBY NIFPHATT

15


In tune with the policy of the Government manyefforts are being taken to shift at least a small quantityof export of frozen tuna to chilled tuna which mayfetch many folds. Accordingly under NFDBsponsorship a chilled tuna processing facility was setup in the Visakhapatnam unit. MPEDA has helpedthe fishermen to convert many of their fishing vessels

10.3 NFDB sponsored training programme on sashimi tunaprocessing in NIFPHATT Visakhapatnam Unit.

drying, preparation of various value added productslike fish soup, fish cutlet, fish pickle, fish finger/steak,coated squid rings, prawn pickle, squid pickle,

mixed pickle (using vegetables), prawn chutneypowder, fish masala, hygienic packing, marketingmethodologies to be adopted, etc.

to tuna long liners. Apart from these infrastructures thepivotal point is the maintenance of prime quality duringhandling of tuna onboard the vessels, landing and onfurther processing. The handling protocols are stringentto keep the fish in extremely fresh condition. In order toachieve this objective, extensive training programme forthose who really handle the fish is imperative.

10.3.1 For the FisherwomenFrom Odisha

NFDB sponsored training programme on sashimi tunaprocessing was conducted for the fisherfolks fromOdisha from 22.07.2013 to 24.07.2013 and 20 number offisherwomen was benefited under this trainingprogramme

A total of 20 fisherwomen from Andhra Pradesh haveundergone training on Sashimi Tuna processing from25.07.2013 to 27.07.2013 at NIFPHATT Visakhapatnamunit.

Preperation of Sashimi Tuna Loins by fisherwomen from Odisha

Fisher women from Andhra Pradesh

10.3.2 For the FisherwomenFrom Andra Pradesh

10.4 NFDB sponsored training programme on sashimi tunaprocessing in NIFPHATT, Kochi.

As part of extending services to the south eastcoast of India, NIFPHATT has conducted twotraining programmes on Sashimi Tuna processingto 29 nos of fisherwomen from union territory ofLakhadweep and 31 nos fisherwomen from Keralastate during the period 23rd to 25th November 2013and 26 – 28th November 2013 respectively. Practicaland theoretical sessions on hygienic handling andpreparation of value added products of sashimi tunawas imparted to the beneficiaries.

15

16


On job training in fisheries post harvesttechnology was given to the students of VocationalHigher Secondary schools as part of their curriculumin Ernakulam district namely Govt. V.H.S.S,Njarackal, Govt V.H.S.S. Kadamakkudy, Govt.V.H.S.S. Kaitharam, Govt.V.H.S.S. Perumbalam andGovt V.H.S.S. Kaipamangalam respectively. A totalof 175 students who had not got the opportunity ofgetting enough industrial exposure and practical

experience were trained in this special orientationprogramme

10.6 On the Job Training Programme to Vocational HigherSecondary Schools in Kerala

The training programme provided mainly hands ontraining in different aspects of post harvest technologyviz, hygienic handling of fish, freezing, filleting, canning,value addition, quality control, drying, smoking, productdevelopment and seafood microbiology etc. They were

also trained to implement GMP and HACCP in food

processing plant besides library and Institute/ field visit.

The beneficiary details, the periods of training are asgiven below.

10.5 On the Job Training Programme in fisheriespost harvest technology to college students.

16

Sl. Name of college Discipline From ToNo. of

Trainee

Nobene-

daysficiaries

1 St.Xavier’s College, Vaikom, Kerala BSc. Zoology (Aqua) 15.4.2013 30.4.2013 28 392

2 Madras Christian College, Chennai M.Sc. Marine Studies & CRM 20.5.2013 06.6.2013 4 60

3 The Cochin College, Kochi B.Sc. Botany (Bio-tech) 20.5.2013 06.6.2013 1 15

4 S.N.College, Cherthala M.Sc.Zoology 06.5.2013 18.5.2013 14 154

5 St. Alberts College, Ernakulam M.Sc. Applied Fisheries and 03.6.2013 22.6.2013 35 595Aquaculture

6 Persons from Industry, Chennai B.E Mechanical 03.6.2013 15.6.2013 2 22

7 School of health Science, calicut university M.Sc Food Science & Technology 13.1.2014 31.1.2014 26 416

8 PM Sayeed, College, Lakshadweep M.Sc Food Science 27.1.2014 31.1.2014 11 55

9 MACFAST, Thiruvalla M.Sc Food Science 22.3.2014 27.3.2014 24 120

17


Various Colleges and Universities who weretrained at NIFPHATT

Students Of Madras Christian College, Chennai

M.Sc food Science and Technology students from Calicut University

College of Fisheries, Chattisgarh

College of Fisheries, BiharMSc students from Sayeed College, Lakshadweep

M.Sc Students from Dept. of Marine Living Resources,Andhra University

17

18


Post Graduates students of St.Alberts College, ErnakulamSN College, Cherthala

Fisheries College, Tripura

St.Xavier’s College, Vaikom

18

19


Training on Value Added Product development toFisherwomen

Fisherwomen from Kakinada, Andhra Pradeshunder UNDP Project at Vizag

19

Fishermen from Lakshadweep, NFDB sponcered TrainingProgramme at Kochi

Fishermen from Andhra Pradesh, NFDB sponcered TrainingProgramme at Vizag

Fishermen from Odissa, NFDB sponceredTraining Programme at Vizag

Fisherwomen from Kollam, QSSS

20


10.7 In-plant training on Fisheries Post Harvest Technology

NIFPHATT conducted In- Plant trainingprogramme in fisheries post harvest technology from15 th July to 15th October, 2013 for 8 BFSc studentsfrom the College of Fisheries, Bihar and from Jan 20thto 13th Feb, 2014 for 25 BFSc students from Collegeof fisheries, Tripura and also from March 4th to IstApril 2014 for 19 BFSc Students from College ofFisheries, Chattisgarh. The trainees were providedwith a training kit which included a training manualhaving all the basic topics of Fisheries Post HarvestTechnology like Fish canning, Fish Freezing,Biochemical Composition of Fish, Fish Microbiology,Test Procedures etc. The training programme wasdivided into four sections viz. Microbiology Practicalexperience, theory on the concerned subject, plantexperience and Institute visit.

Faculties of the Institute have given lectures ondifferent topics like Freezing, Canning, Biochemical

Composition of Fishes, Fish Spoilage, PackagingTechnology, Quality Assessment of Fishery Products,General and applied Microbiology etc, to the students.Besides this the trainees who got a chance to familiarizethemselves with different processing activities likeFreezing and Canning and thus giving them a differentexperience during the training programme. They werealso provided hands on training in preparation ofvarious value added products like fish pickle, fish cutlet,Fish finger, fish soup etc. The products were distributedamong the students which gave a new experience tothem. A visit to Fish landing centres and other premierfisheries institutes was also arranged during the trainingperiod.

In-plant training to the students of College of Fisheries,Bihar

Lecture Session to the Students of Fisheries College, Tripura

10.8 . HACCP TRAINING

Training on HACCP was provided to thestudents from St. Alberts College, Ernakulam andCollege of Fisheries, Bihar from 25th to 29th June 2013and 4th 2013 to 8th October 2013 respectively byexperienced faculties from the fisheries field. Thetraining included lectures on various topics likeGood Manufacturing Practices, SOPs, SSOPs andHazard Analysis and Critical Control Point Systemin the food industry. The students had anopportunity to interact with the experts and pavedthe way for better job opportunities in the fisheries

sector. As part of the HACCP, training the studentswere given exposure to visit EU Approved SeafoodProcessing Plants in and around Kochi.

HACCP Training - College of Fisheries, Bihar

20

21


From the year 2000 onwards NIFPHATT haslaunched its extensive training programme for thefisher women. In order to make them financially selfreliant and socially secure with the effective supportof different user agencies like SAF, ADAK,MATSYAFED from Govt. of Kerala. The successstory of a need based training programme can beobtained only after the evaluation of the executionof the knowledge gained by the trainees and theirpractical utility in the field of micro entrepreneurshipand small scale business for better livelihood.

In this context NIFPHATT has conducted anevaluation programme for the activities of differentSHGs from 1st-2nd November 2013 atMatsyabhavan,Adimalathura, Trivanathapuram.The beneficiaries were local fisherwomen who weretrained in NIFPHATT under the assistance of SAF,

10.9 Evaluation of Fisher women Training Programme

Govt. of Kerala. Officials from NIFPHATT visitedthe working ground of different SHGs ofThiruvanthapuram district. Each SHG comprisedof 8-10 fisherwomen who have obtained hands ontraining from NIFPHATT, these groups are wellestablished in their field and working under theassistance of Society for Assistance of Fisherwomen(SAF), Kerala. These groups were hygienicallyproducing safe and quality dried fishes, differentvalue added products like dressed fish, dried fish,fish pickle, fish cutlets, fish fingers, prawn curry,prawn chutney powder, prawn masala which fetchhigh demand in local market. Local markets,exhibitions and melas are the marketing channelsfor their products. During the evaluationprogramme trainees were given a refreshing classto prepare different value added products and alsoconducted a demonstration for the preparation ofspecialty products like fish wafers and fish noodles

Inaugural Function of Evaluation Programme of FisherWomen Trainees at Matsya Bhavan, Thiruvananthapuram

Preparation of value added products by the trainees

NIFPHATT is conducting one yearApprenticeship training in Fisheries Post HarvestTechnology for the students who were completedVHSE course with fish processing technology asthe main subject in the curriculam. TheApprenticeship training is sponsored by board ofApprenticeship training, Ministry of HumanResource Development, Govt of India jointly withdirectorate of VHSE, Govt of Kerla. During 2013-14 period four trainees have attended the trainingprogramme. During the training period they weretrained in all aspects of fish processing technologyviz. freezing, canning, Drying, smoking,preparation of value added fishery products,

seafood microbiology etc. After the successfulcompletion of the Apprenticeship training for oneyear they were absorbed by a fish canning unit atErnakulam District.

10.10 Passing Out of Apprentice Trainees

21

22


The National Agriculture Innovation Project(NAIP) wing of NIFPHATT is continuouslyprocuring the excess produce of oysters fromfisherwomen SHGs. During this season from 4th

June onwards oysters were collected, depuratedand heat shucked for further processing. Differentproducts such as IQF oysters (200g packet), frozenoyster curry (150g packet) etc. were prepared andpopularized through test marketing channels ofNIFPHATT. Around ‘61,900/- worth of productshave been marketed during this season.

Under the National Agricultural InnovationProject (NAIP) “A value chain on high value shellfish from mariculture systems”, NIFPHATT is theconsortium partner with CMFRI as the consortiumleader. NIFPHATT has helped fisherwomen toacquire techniques on handling, processing,preservation, value added product developmentand in marketing their produce. The NAIP hadhelped to establish some tie ups between the SHGsand high end restaurants in Ernakulam to acceptoysters in live condition, fetching a premium pricefor the farmers.

Harvesting of farmed oyster

Prepration of various oyster products

The edible oyster (Crassostrea madrasensis) is oneof the fatest growing mollusk, widely cultured inindia. The farming technology for this Indianspecies in backwater using simple wooden farmstructures has been developed by CMFRI and thisvillagers in kerala . it has been considered as a healthfood as it has low saturated fatty acids , containsomega-3 fatty acids, rich in minerals like iron, zinc,

Introduction

11.2 Cold Smoked Oyster Products - An Innovative Method forvalue addition on high value shellfishes

11.1 Bolstering the Mariculture activitesof fisherwomen SHGs

11. NATIONAL AGRICULTURE INNOVATIVEPROJECTS (NAIP)

22

23


The sensory analyses of the developed productswere carried out using a 10-point hedonic scale by

8-10 trained taste panelists. A comparative studywas also carried out with hot smoked oysterproducts by sensory evaluation, for consumeracceptability and shelflife.

23

Cold Smoked Oyster

Procedure

- The depurated oysters werepre dried at 900C for 10 minin Smoking/chamber.

- Then remove the flat shellonly, using pointed knife andalso detach the meat, allowto retain in cup shell.

- Cold smoked at 300 C for 2hrs

- Shrink Packing

- Storing at chilled (+40C) orfrozen temperature (-200 C)

Flow chart:

Oyster

Washing

Depuration over night

Pre drying

cold smoking

cooling to room temperature

IQF Shrink Packing

IQF/Chilling

Storing

Removing flat shell and detaching the meet

selenium and calcium and vitamin B-12.It isbelieved that oysters have two unusual amino acids–D- aspartic and (D-Asp) and NMethyl D-aspartate(NMDA). Minerals in general help to developimmunity and memory.Smoking is one of the oldestmethods of fish preservation, by reducing wateractively, thereby retarding microbial growth. Thepreservative process which combines smoking withsalting, drying, heating, imparts the product acharacterstic and desirable flavor . Today, smokedproducts are often treated as delicacies in manycountries. Generally two types of smoking methodsare used, cold and hot smoking. From a marketstudy, it was noticed that only a few smoked oysterproducts are available which were developed byhot smoking method. Such products have somedisadvantages on product yield, texture, juiciness,shape etc. in order to overcome these and to avoidthe bad effects of hot smoking, cold smoking is analternative. but cold smoked products have to befurther preserved by other methods such as chilling,freezing, canning etc. The aim of this present studyunder National Agricultural Innovation Project(NAIP) was to develop some novel cold smokedoyster products which are not prevalent in ourmarkets. Its sensory evaluation, Product packagingand storage, shell life, and acceptability studies werealso carried out.

Material and Methods

The oysters were obtained from the oyster farmlocated at Satar Island, Moothakunnam, kerala whichwere cultured, harvested and depurated under thetechnology developed by CMFRI. The oysters werethen processed for various ready to eat value addedproducts including cold smoked oyster in shell withnectar, cold smoked oyster meat in oil( canned andretort pouched ) and cold smoked oystermeat- chilledstored, with the technology developed by NIFPHATT.

24

Table.2 Yield Comparison between hot and cold smoked oyster

Process Yield (%) for cold smoked Yield (%) for hot smoked

Blanching 65.90 65.10

Smoking 40.40 25.10

Table.1 Standard procedure for smoked Oyster in Oil ( 307 TFS Cans)

Ingredients Quantity per can (g)

Oyster meat –cold smoked 130.0

Salt 2.0

Vegetable oil 55.0

Result and Discussions

Adoption of cold smoking procedure retains thecharacterstic appearance and colour and improvesaroma and texture of oyster meat. However hotsmoked products have very poor yield fromrawmaterial compared to the cold smoked ones,moreover hot smoked products are crumbled andmangled and the texture becomes brittle. The coldsmoked oyster in shell with nectar , assures zeropercentage nutrient loss by retaining the nectarwithin the cup shell.The canned and retort pouchedoyster meat will have a shelf life of up to two yearsmaking it available throughout the year, whereassmoked and chilled oyster meat have a shell life

comparable to any chilled fish. The cold smokedoyster in shell with nectar has a ready and greatdemand from high end restaurants and customers

Conclusion

The oyster farming technology has beenstandardized and extended to the fish farmers. Buttheir efforts and inputs were not matching with thereturns they earned. In order to improve that, oystersneed to make more acceptable to the consumers,especially at the higher end. The scientific purificationand innovative processing technologies have verymuch improved the demand for oyster and therebymultiplying the primary producer’s earning manyfolds compared to conventional products.

12.1 Refregeration SectionThe section attended operation; repair and

maintenance of the refrigeration plants and unitsfor maintain required temperature for the coldstorage rooms and containers for storing fish andfish products and also maintained requiredtemperature for tunnel freezer and plate freezers forfreezing in the fish and fish products. The sectionalso carried out the preventive maintenance of allunits like freezer container, deep freezer, watercooler, air conditioner and refrigerators etc.

Major repair and maintenance work attendedby the section.

During the reported year section has beencarried out the following major works

All ammonia compressors and freoncompressors were overhauled including shaft repairand white metal works etc also carried out.

Condensers were repaired be welding pipe jointsand de-scaling cleaning and painting etc also carriedout.

Repair and maintenance of cooling tower wascarried out including replacement top portion and support

Repair and maintenance of deep freezers andfreezer containers were carried out.12.2 Works Sub Division

The main functions of the sub-division are toupkeep the Institute by adding, repair andmaintenance of the structures. Repair andmaintenance of the buildings, administrative Block,refrigeration plants, cold storages, processing plant,canning plant, boiler room, Guest houses, staffquarters, jetties etc.

New Construction works

The following small construction works have beencarried during the period.

Providing tile flooring to ground floor of quartersat NIFPHATT living centre, Cochin.

Providing pre coated Galvanized iron semitraffold sheet roofing to NIFPHATT fish stallCochin-16

12. ENGINEERING DIVISION

25

The consultancy work with UNDP- GEF-GoI-GoAP Project, Kakinada is under progress.

NIFPHATT has given the consulatancy service for design, lay out, estimates for establishing the following

amenities in confirmity with HACCP/EU norms at various coastal districts of Kerala.

1. 10 ton Tube ice plant at Sakthikulangara fishing harbour in Kollam district.

2. 10 ton tube ice plant at Neendakara fishing harbour in Kollam district.

13.1 UNDP-GEF- GoI- GoAP Project, Kakinada

13.2 Harbour Engineering Department,Govt. of Kerala

Providing insulated door to processing plantat NIFPHATT Cochin-16

12.2.1 Maintenance workIn Connection with routine maintenance works

of entire building and structure of the Institute has beencarried out through a number of petty works. Some ofthe important works as follows.

Providing aluminium partitions in Processinghall at Tuna plant Cochin.

Providing sheet covering to the partitions at East& South side of tuna plant at NIFPHATT Cochin.

Providing partition in between tuna plant and othersurrounding buildings at NIFPHATT Cochin.

Maintenance to quarter No. 1 to 8 atNIFPHATT living centre, cochin.

Maintenance to the surroundings of quarterNo.4 at NIFPHATT living centre, Cochin

Maintenance to aluminium doors of processingplant at NIFPHATT, cochin

Maintenance to the floor of tunnel freezer atNIFPHATT, Cochin.

Maintenance to the existing drains atNIFPHATT living centre, Cohin.

Maintenance works in connection with watersupply & sanitary arrangements in Institutemain campus, Pullepady & living centrecampus, Cochin

12.2.3 Construction work at Vizag unitProviding tile flooring to the toilets at

NIFPHATT, Vizag unit12.2.4 Land acquisition cases

The subdivision is directly handling the courtcases connected to the land acquisition. During theperiod 21 cases are pending with Hon’ble HighCourt Ernakulam Liaison works with CPWD, CochinThe Works related to Maintenance to NIFPHATT staff quarters at

Pullepady Providing 10000 liters capacity Biogas plant at

NIFPHATT, Cochin12.2.5 Revenue realized

Even though the subdivision is not a revenuegenerating section, it has realized an amount ofRs.11,83,477/- (Rupees Eleven Lakh EightythreeThousand Four Hundred & Seventy Seven) andremitted revenue accounts towards room rent,jetty charges etc. during report year

13. CONSULTANCY SERVICES

26

Additional revenue is expected to be generatedby supplying the flake ice to CIFNET and to otherprivate parties as the Flake Ice Plant is put into goodworking condition now.

Particulars Quantity

1. Total Raw material received - 28, 483.5 kg

a) From CIFNET vessel - 9177 kg

b) From FSI vessel - 19132.5 kg

c) Fishermen Co-op.Societies - 174.00kg.

2. Total raw material - 5532.56 kg.processed

3. Products developed - 3867.11 kg

4. Fish & Products sold - 26161.00 kg

5. Revenue through sales - 447705.25

6. Revenue through training - 186000.00

7. Cold Storage & Other rent - 11725.00

8. Total Revenue realised - 645430.25

14. VIZAG UNIT

STOCK TRANSFER FROM HEAD QUARTERS TO VIZAG UNIT (CANNED PRODUCTS)DURING THE YEAR 2013-14

Sl. Particulars May-13 Nov-13 Dec-13 Jan-14 Mar-14 TotalNo.

1 185 gm Tuna in Oil 54 10 96 96 192 4482 185 gm Tuna in water 45 60 96 0 96 2973 185 gm Tuna Flakes 0 26 96 0 0 122

Total Nos. 99 96 288 96 288 867

Total Value ( ) 9072 9040 27360 9600 28320 83392

Vizag Unit of NIFPHATT was set up in 1989 withskeletal staff and without any major plant and machineryin a rented building. Construction of permanent Plant-cum-Office Complex with infrastructural facilities wasstarted during 1993 and the Institute became fullyequipped in all respects for its activities during 2001 inits own building on the Beach Road near the FishingHarbour Complex with the following facilities:

In spite of the above infrastructural facilities, the Unitfailed to achieve much progress in its activities due to thelack of sufficient staff and repair of the refrigeration system.

In addition to the catches landed from FSI &CIFNET Vessels, Vizag Unit has entered into a tie-up with the Fishermen Co-operative Societies ofAndhra Pradesh for Processing at Vizag Unit onday to day basis and to provide hands on experienceto the fisherwomen and other trainees atUndergraduate and Postgraduate levels in PostHarvest Sea Food Technology and also for sale inand around Visakhapatnam.

With the skeletal staff, the Vizag Unit ofNIFPHATT could process and market the followingquantities during the year under report witheffective support from Hqrs.

14.2 Processing & Marketing:

14.1 Procurement of Raw Material:

27

In conformation to the mandate of the Institute training programmes were conducted at NIFPHATT,Visakhapatnam, on dissemination of the state of the art technology on Post Harvest Technology andmarketing of fishery products.

18 M.Sc students from the department of Marine living resources, Andhra university were impartedon the job training in the field of fisheries post harvest technology during the month of August 2013.

Details of training programme - Vizag unit

14.3.1 On Job Training for college students

NIFPHATT has conducted a training programme for 129 fisherwomen in 6 batches from 02.05.2013to 19.05.2013 sponsored by ICZMP.

NIFPHATT has conducted NFDB sponsored training programme on sashimi tuna processing forthe fisher floks from Odisha and Andhra Pradesh.

Period Sponsoring Male Female Total Fees TraineeAgency

State

From To

Fisherwomen Training

On The Job Training for college Students

23.08.2013 29.08.2013 Dept. of Marine Living 1 18 19 10000 133Resources, Andhra University

Total 1 234 235 186000 781

14.3.2 Training for Fishermen SHGs

14.3 Training:

Days

02.05.2013 19.05.2013 ICZMP Odisha 0 129 129 129000 387

22.07.2013 24.07.2013 Skill Upgradation Odisha 0 20 20 0.00 60Training onSashmi Tuna(NFDB funded)

25.07.2013 27.07.2013 “ Andhra 0 20 20 0.00 60Pradesh

02.09.2013 04.09.2013 GOI- UNDP-GEF Kakkinada, 0 22 22 22000 66Andhra-Pradesh

05.09.2013 07.09.2013 “ “ 0 25 25 25000 75

Training on value added product development

28

The Budget Estimate under Plan for the year 2013-14 was 235 lakhs.. The Institute has incurredamount of 193.96 lakhs in different heads Plan schemes during the report period. The budget Estimateunder Non Plan for the year 2013-14 was 555 lakhs. The final allotment(RE) to the Institute under NonPlan was 495.00 lakhs. Out of this, an amount of 488.12 lakhs has been spent by the Institute underNon Plan during the year under report. The head wise details of expenditure incurred under Plan andNon plan is shown below:

DEMAND NO.3 OTHER SERVICES OF DEPARTMENT OF AGRICULTRE& CO-OPERATION

Code No: Sub Head PLAN 2013-14 NON PLAN 2013-14

Minor Head B.E R.E Actual B.E R.E ActualExpenditure Expenditure

05.01.01 Salaries 65.00 69.47 69.45 330.00 310.10 308.94

05.01.02 Wages 5.30 5.30 5.28 18.00 18.00 18.00

05.01.03 Overtime Allowance 1.00 1.00 0.99 6.00 3.32 3.31

05.01.06 Medical Treatment 1.50 1.00 0.85 12.00 6.90 6.85

05.01.11 Domestic Travel Expenses 2.00 1.50 1.31 13.00 11.50 11.60

05.01.12 Foreign Travel Expenses 0.00 0.00 0.00 2.00 0.00 0.00

05.01.13 Office Expenses 23.00 21.00 20.58 90.00 74.70 73.24

05.01.14 Rent, Rates &Taxes 1.00 1.00 0.94 2.00 0.15 0.26

05.01.21 Supplies and Materials 80.00 79.00 78.98 50.00 50.00 49.92

05.01.26 Advertisement &Publicity 0.20 0.20 0.19 3.00 2.33 2.43

05.01.27 Minor Works 1.00 0.53 0.52 19.00 13.00 11.31

Sub Total 180.00 180.00 179.09 545.00 490.00 485.86

Major Head 4405(Capital)

01.00.52 Machinery & Equipment 35.00 35.00 4.88 10.00 5.00 2.26

Motor Vehicles 10.00 10.00 0.00 0.00 0.00 0.00

01.00.53 Major Works 10.00 10.00 9.99 0.00 0.00 0.00

Sub Total 55.00 55.00 14.87 10.00 5.00 2.26

Grand Total 235.00 235.00 193.96 555.00 495.00 488.12

15.1 Plan and Non Plan Expenditure

15. FINANCE

29

Total Revenue for the year 2013-14- Realized through all sources

S.No Particulars Kochi (HQ) Vizag Total

1 Sale of Fish 121.23 4.37 125.6

2 Other Receipt 53.80 0.094 53.89

3 Rent 4.95 0 4.95

4 Other Accounts 2.70 0.0024 2.71

Total 182.68 4.4664 187.15

As compared to previous year there was 51.72% increase in revenue during 2013-14. Last year totalrevenue realized from all source was 123.35 while itis 187.15 during 2013-14. Revenue realised underthe head “Sales of fish” which is the major source of

Institute’s income shows 24.29% enhancementcompared to last year (i.e from 101.05 lakhs to 125.6lakhs (2013-14) and revenue realised through Otherreceipt also shows an increase from 15.12 lakhs(2012-13) to 53.89 lakhs (2013-14).

16. REVENUE

30


17. 1 Hindi Fortnight Celebrations - 2013

17. OTHER PROGRAMMES AT NIFPHATT

30

As in previous years and as per the officiallanguage policies of Govt. of India, Hindi fortnightwas observed in the Institute for the period from 14-09-2013 to 28-09-2013 by conducting variouscompetitions in Hindi. During the Hindi Fortninght,competitions were held in handwriting, passagereading, translation, administrative terminology,poetry recitation etc. With a view to ensure fullparticipation from all the categories of staff, seperate

competitions were conducted from the group D whowere converted to group C status. The valedictoryfunction was held on 04.10.2013 Shri. D.K. Gulati, ZonalDirector, FSI was the Chief Guest for this function. Inhis speech he has called upon all the officers and staffmembers to use Hindi in their official work as far aspossible. Cultural Programme has been arranged inwhich the staff members and trainees participatedactively. Chief Guest distributed price to the winners.

31


This institute, formerly the Indo-Norwegian Project was one of the pioneerand premier institutes in the marine fisheriessector of India. This was established by theUnited Nations, Government of Norwayand Government of India. The Norwegiangovernment was directly involved in itsactivities till the year 1972. But all theofficials who had served in India had lefttheir good memories and warmth here andthey still cherish the same. The mostastounding fact is that, their children whowere brought up in India during those days,frequently visit this Institute and take backthe sweetness to their parents. All of themserve as India’s goodwill Ambassadors inNorway.

On 19th March 2014 His Excellency Mr.Eivind Homme, Norwegian Ambassador to

17. 2 History Revisited

Paying Homage and Floral Tribute to Norwegian Foundersby Norwegian Ambassador

India accompanied by a delegation visited this Institute. Heeagerly went through all the objectives, facilities and activitiesof this Institute.

He evinced keen interest in the pictorial presentation on the initialconstruction of the facility by the Norwegian officials during early 1960’s.

The ambassador expressed great satisfaction on the smoothsailing of their historic partnership with Indian fisheries andwished all success to the Institute.

1. 8th meeting of the Fish, Fisheries and Aquaculture SectionalCommittee, FAD 12 in joint session with ‘AquacultureSubcommittee’ held on 24th September 2013.

2. Expert Committee meeting to review the standards for the sanitaryimport permit of fish and fishery products held on 21st October 2013.

3. Briefing meeting for Indian delegation attending the 7th Meeting ofISO/TC 234 ‘Fisheries and Aquaculture Technical Committee heldon 26th October 2013.

4. One week training camp for the brackish water aquaculture farmersorganized by the Fisheries Resource Station at Puthuvippe andKerala Fisheries University of Science (KUFOS) by the assistanceof NFDB was inaugurated by Dr.S.Girija, Director NIFPHATT on17th January 2014.

5. First working group meeting constituted for examining the agendadocuments of Codex Committee on Fish and Fishery Products(CCFFP) held on 22nd January 2014.

Dr. B. Meenakumari, DDG Fisheries chairing the sessionof 8th meeting of FAD-12 at NIFPHATT.

Dr. S. Girija, Director, NIFPHATT inauguratingOne week training camp for the brackish water

aquaculture farmers

Discussion in progress - Ist working groupmeeting of CCFFP at NIFPHATT.

17.3 Scientific meeting conducted at NIFPHATT

31

Pictorial Presentation of the past Delegates marking the presence

32


32

1. Anti Terrorism day wasobserved on 21st May 2013 andpledge was taken by allofficers and staff at 11.30 a.m.

2. Environment day wasobserved on 5th June 2013.During the occasion treeplantation was done byofficers of NIFPHATT.

3. 66th Independence day wascelebrated in the premises on15th August 2013.

4. “ Sadhbavana Divas” wasobserved on 20th August 2013and Sadhbavana Day pledgewas taken by all officers andstaff at 11.00 AM.

5. Onam was celebrated on 12th

September 2013.

17.4 Events

Vigilance Awareness Week

6. Vigilance Awareness Week”was observed from 28.10.20 to

1. 4th National Agriculture Exhibition-Krishi Fair 2013 atJaganath Dham, Puri, Odisha from 19-23rd May 2013.

2. “Public Information Campaign” (PIC) organized byPress Information Bureau(PIB) from 25th Septemberto 27th September 2013 at Thazha Chelari,Malappuram, Kerala.

3. Unarvu” conducted by Thiruvangoor HigherSecondary School, Quilandy from 10/10/2013 to 11/10/2013 at Thiruvangoor ,Quilandy.

4. “Public Information Campaign” organized by PressInformationBureau from 29/10/2013 to 31/10/2013at P.P.Auditorium, Chalissary, Palakkad.

5. “International Krishi Mela-2013” conducted byUniversity ofAgriculture Science, Bangalore from07/11/2013 to 11/11/2013at Hebbel, University ofAgriculture Science, Bangalore-24.

6. “India International Trade Fair-2013” from 14/11/2013to 27/11/2013 at Pragathi Maidan, New Delhi.

7. Exhibition conducted by Fisheries Department ofMaharashtraon 27/12/2013 at Saunded, Maharashtra.

8. “India International Seafood Show-2014” organizedby Marine Products Export Development Authorityfrom 10/01/2014 to 12/01/2014 at Chennai.

9. “India International Aqua Show-2014” Organized byFIRMA,Thiruvananthapuram from 24/01/2014 to28/01/2014 at Marine Ground, Cochin.

10. Exhibition conducted by Press Information Bureau(PIC), Cochin from 22/02/2014 to 24/02/2014 atMunicipal Stadium, Kannur.

11. “Shellcon 2014” organised by CMFRI, Cochin from 23/03/2014 to 24/03/2014 at CMFRI campus, Kochi.

Dr. M.K. Venu, Processing Technologist,planting a coconut sapling

Republic day celebration

02.11.2013 and the closing ceremony was held on 05.11.2013.7. Republic day celebrated on 26.01.2014.

18. NIIFPHATT’S OUTREACH- EXHIBITIONS ANDTRADE FAIRS PARTICIPATED

33


EVENTS IN PICTUREEVENTS IN PICTURE4TH National Agriculture Exhibition - Krishi Fair 2013 at Jaganath, Puri, Odisha

India International Trade Fair-2013, New Delhi

Exhibition organized by Fisheries Department, Maharashtra

33

34


International Krishi Mela-2013, BangaloreIndia International Sea Food Show-2014, Chennai

Press Information Bureau, KannurPublic information Campagian (PIC) at Thazha

Chelari, Malappuram -Kerala

Public Information Campaign, Chalissery, Palakad “ Unarvu” Thiruvangoor Higher SecondarySchool, Quilandy

India International Aqua Show-2014, Cochin Shellcon 2014, Cochin

34

35

19. ADMINISTRATION

19.1 Staff position as on 31.03.2014

19.2 Appointments

GroupCochin Vizag Total Cochin Vizag Cochin Vizag

Sanctioned post Post filled Post vacantSl

No.

1 Group A 2 - 2 2 - - -

2 Group B 6 1 7 3 1 3 -

3 Group B (NG) 11 2 13 10 2 1 -

4 Group C 64 12 76 49 9 15 3

5 Group D 30 7 37 24 6 6 1

TOTAL 113 22 135 88 18 25 4

S. Name Designation w.e.fNo

1 Shri Sreejith.S Processing Cum Quality Assurance Supervisor 24.05.2013

2 Shri Libeesh P.K Processing Cum Quality AssuranceSupervisor 24.05.2013 AN

3 Shri Sanojkumar T.M Carpenter 03.06.2013

4 Shri B. Koteswar Processing Cum Quality Assurance Supervisor 08.07.2013

5 Shri Alex. S Mechanic (Workshop) 15.07.2013

6 Shri Jayakumar M.N Steno Gr II (on inter departmental transfer basis) 26.08.2013

7 Smt R.Latha UDC (on inter departmental transfer basis 31.08.2013

8 Shri Sovi Mon.V Processing Worker Gr.III 14.10.2013

9 Shri Vipin K.S Processing Worker Gr.III 21.10.2013 AN

10 Shri Rajesh P.K Processing Worker Gr.III 22.10.2013

11 Smt Seena O.S Processing Worker Gr.III 23.10.2013

12 Shri Saburaj P.R Processing Cum Quality Assurance Supervisor 07.11.2013

13 Shri Nowshad. S Electrician 11.11.2013

14 Shri Arun Pushpan Salesman 12.12.2013

36


19.3 PROMOTION

S. Name DesignationNo From To W e f

1 Shri Sunny K.S Iceman Mechanic 20.08.2013

2 Shri T.Thulasidharan Staff Car Driver Gr II Staff Car Driver Gr I 16.08.2013

3 Smt O.V. Laila Processing Worker Gr.II Processing Worker Gr.I 17.08.2013

4 Smt B. Saroja Processing Worker Gr.II Processing Worker Gr.I 17.08.2013

5 Shri V. Suresh MTS LDC 18.07.2013

6 Shri Madhu UDC Superintendent 01.02.2014Ramakrishnan

19.4 RETIREMENT

Shri K ChandrasekharanProcessing Worker Gr.I,

31-05-2013

Dr. M.K. VenuProcessing Technologist

30-11-2013

Shri T.K. ViswambharanMTS

28-02-2014

Smt P. P. VishalakshiProcessing Worker Grade I

31-03-2014

Shri C MuraleedharanSuperintendent

31-01-2014

3636

37

Dr.S.Girija, Director

1. Participated in a meeting of proposal on theDevelopment of Digital KnowledgeManagement Platform for fisheries organizedby Internal Crops Research Institute for theSemi – Arid Tropics on 21st March, 2013 at NASCComplex, NewDelhi.

2. Attended 7th session of the Committee onFisheries (COFI) Sub- Committee onAquaculture on 27th September 2013 at KrishiBhawan, New Delhi.

3. Participated in the inaugural function ofNational Training on High Pressure Processingconducted by CIFT on 18th October 2013 at CIFT,Kochi.

4. Attended 7th working group meeting ofinternational organization for standardization–Technical Committee from 28-29th October2013 at Hotel Crown Plaza, Kochi.

5. Attended the meeting of the ShadowCommittee of Codex Committee of Fish andFishery Products on 7th January 2014 at KrishiBhawan, New Delhi.

6. Attended inaugural function of “OrnamentalsKerala 2014” International seminar onornamental fish Breeding, farming and Tradeorganized by Department of fisheries,Government of Kerala on 25th January 2014 atAqua Show venue, Marine Drive , Kochi.

7. Participated in the inaugural function ofopening ceremony of eight new research centresof Kerala University of Fisheries Ocean Studies,(KUFOS) on 22nd February 2014 at KUFOScampus, Panangad, Kochi.

20. WORKSHOPS/SEMINARS/ CONFERENCES/ TRAININGSATTENDED BY OFFICERS OF NIFPHATT

Shri Varghese John, Marketing Officer

1. Participated in a meeting of proposal on theDevelopment of Digital KnowledgeManagement Platform for fisheries organizedby Internal Crops Research Institute for theSemi – Arid Tropics on 21st March, 2013 atNASC Complex, NewDelhi.

2. Attended second workshop on Development ofDigital Knowledge Management Platform forfisheries from 29-30th April 2013 at CMFRI,Kochi.

Shri K.Kamal Raj, Processing Technologist

1. Deputed to NIFPHATT Vizag unit :-

To impart Training on Sashimi Tuna processingto the fisherfolks of Odisha and AndhraPradesh from 22nd to 27th July 2013 sponsoredby NFDB

To take up the Charge of OIC from 5th Augustto 7th September 2013

To impart Training in On-Job Training to PGstudents of Andhra University from 20th to 31st

August 2013

To impart Training on Value added productsto fisherfolks of Kakinada, Andhra Pradeshfrom 2nd to 7th September 2013 sponsored byUNDP.

2. Attended a meeting for the Coordinators atIndira Gandhi National Open University(IGNOU) Regional Centre, Kochi on 25.10.2013

3. Participated in National Workshop on Sea FoodSafety & Trade organized by School ofIndustrial Fisheries, Cochin University ofScience and Technology in association withUGC and Department of Science andTechnology, Govt. of India from 17th – 19th

December 2013.

38

4. Attended the meeting regarding the conduct ofIndia International Aqua Show – 2014 convenedby Hon’ble Minister of Fisheries at GovernmentGuest House, Kochi on 9th January 2014organized by State Fisheries ManagementSociety (FIRMA), Govt. of Kerala.

5. Attended a National Workshop on GenderBudgeting for Master Trainers, sponsored byMinistry of Women and Child development,Govt. of India and organized by NationalInstitute of Rural Development at Jaipur ,Rajasthan from 21-23rd January 2014.

6. Presented a paper on “NIFPHATT’Sintervention on the Skill upgradation programsfor Fisherwomen and gender development” atNational Workshop on Gender Budgeting forMaster Trainers, sponsored by Ministry ofWomen and Child development , Govt. of Indiaand organized by National Institute of RuralDevelopment at Jaipur , Rajasthan from 21-23rdJanuary 2014.

7. Attended an Industry Institution Interactivemeet on Apprenticeship Training Scheme on atKerala State Science & Technology Museum,Thiruvananthapuram, on 14th Febrauary 2014jointly organized by Board of ApprenticeshipTraining (BOAT), Chennai and Directorates ofTechnical Education and Vocational HigherSecondary Education , Govt of Kerala

8. Attended the meeting of DepartmentalScreening Committee for the clearance ofprobation in respect of Group C staff held on17.1.2014 in the Directorate of Cashewnut andCocoa Development, Kochi

9. Serves as Program in Charge for Diplomaprogram in Fish Froduct Technology underIGNOU, Kochi

Smt. Syndhya Mary, Processing Cum QualityAssurance Supervisor

1. Participated in National Training on HighPressure Processing conducted by CIFT from18th October to 31st October 2013 at CIFT, Kochi

2. Participated in National Training on SeafoodSafety and trade conducted by CUSAT from 17th

December to 19th December 2013 at CUSATCampus, Kochi.

Shri. Libeesh P.K , Processing Cum Quality

Assurance Supervisor

1. Participated in the one day “ OrientationProgramme on production and qualityassurance in fisheries sector” organized byIndustrial Fisheries Alumini Association atCUSAT, Kochi on 13th July 2013.

2. Participated in National Training on SeafoodSafety and trade conducted by CUSAT from 17th

December to 19th December 2013 at CUSATCampus, Kochi.

Shri. Saburaj. P.R, Processing Cum Quality


Attended one day training programme for thesupervisory personnel of the Fisheries industryconducted by Industrial Fisheries AlumniAssociation (IFAA), CUSAT, on 18th January, 2014,at Hotel Abad Chullickal, Kochi.

Shri B.Koteswar, Processing Cum Quality


Participated in the one day “ OrientationProgramme on production and quality assurancein fisheries sector” organized by Industrial FisheriesAlumini Association at CUSAT, Kochi on 13th July2013.

39

21. TECHNICAL COMMITTEES

Dr.S. Girija, Director

1. Member Convenor of the working group for

fixing “ Standards of Traceability for including

crustaceans and mollusks shell fish” under

ISO/TC 234.

2. Member of the Food Safety and Standard

Authority of India (FSSAI), New Delhi.

3. Group Leader in the Expert Group of review of

standard conditions for sanitary import of

various fish and fishery products by Ministry

of Agriculture.

4. Member of BIS on its technical committee on

FAD-12 fish & fish products.

5. Member of the Task Force constituted by Govt.

of Kerala for processing and marketing.

6. Member of Subsidy Committee with MPEDA

on Machineries &Equipments for value added

product development.

7. Member in the Expert Group to suggest both

short-term and long-term measures for creating

an appropriate and effective legal institutional

frame work for management and control of

aquatic animal diseases constituted by Ministry

of Agriculture.

8. Co- Consortium Project Investigator for the

National Agriculture Innovation Projects funded

by the World Bank during the period 2011-2012.

9. Coordinator of the Indira Gandhi National

Open University Study Centre at NIFPHATT.

10. Member of the committee constituted by Kerala

University of Fisheries & Ocean

Studies(KUFOS) for drafting of Curriculam

content and syllabi for new academic

programme of the university during the

academic year 2013-14.

40


22.1 VIP VISIT

Mr. Svein Ludvigsen, ISO/TC,Chairman, Ms. Hilde Aarefjord,ISO/TC, Secretary, Mr. TerjeMagnussen, Director of Fisheries,Bergen, Norway visited on26.10.2013.

Shri Anup Kumar Thakur IAS, Secretary, Depatrtment of Animal Husbandry Dairying & Fisheries (DAHDF),

Ministry of Agriculture visited on 16.11.2013

Dr. V.V.Rao, State Project Manager, Society foreliminating of Rural Poverty (SERP), Department of

Rural Development, Andhra Pradesh visitedon 21-01-2014

22. VISITS

Dr. K.Thulasi Rao, State Project Coordinator, EastGodavari Riverine Estuarine Ecosystem (EGREE),

Kakinada Andhra Pradesh visited on 17.11.2013

40

41


Mr. Eivind S Homme, Norwegian Ambassador, Norwegian Embassy visited on 19-03-2014

Dr. Abdul Basir Kunhimohamed, Director, Infofish, Malaysia visited on 15.01.2014

Mr. Augusto Antonio Generoso,First Secretary,High Commission of the Republic of Mozambique visited on 14.03.2014

22.2 Academic Visit

1 College of Fisheries, Rajendra Agarwal University, BFSc 13.05.2013 26+2Gujarat

2 Central Institute of Fisheries Education, Mumbai MFSc 26.07.2013 73 College of Indegenous Food Technology, Konni, Kerala M.Sc Food 25.09.2013

science& Technology

4 Trainees from Central Institute of Fisheries Technology 4.10.20135 College of Fisheries, GB Pant University, Tripura BFSc 18.11.2013 146 Fisheries College, Tripura BFSc 18.11.20137 Officials from Department of Fisheries, Kerala 11.12.2013 12 Nos8 Executive staff, Fisheries Department, 11.12.2013 15

Govt. of Kerala9 College of Fisheries, Mangalore BFSc 02.12.2013 39+210 Vocational Higher Secondary School, Kadamakkudy Kerala VHSE 10.01.2014 28+311 College of fisheries, Toothukudi, Tamil Nadu BFSc 30.01.2014 28+112 Govt. College, Kottayam, Kerala BSc Zoology 21.02.2014, 23+2

Name of the Institution/ Course Date of No.ofSchool/College Visit students

+ faculties

SlNo

41

42

1 Physicala) Processing Division1 Fish Processing (Tonnes) 100.00 107.72 107.722 Fish Product Developed (Tonnes) 60.00 78.105 130.183 No.of cans produced 50000 50914 101.83b) Marketing Division1 Product marketed (Tonnes) 60.00 75.17 125.282 Value realised from the sale of fish ( in Lakhs) 60.00 120.94 201.57c) Training Section1 Number of trainees trained 500 542 108.42 Number of trainee days completed 8000 7112 88.93 Revenue Realised from training (Lakhs) 4.00 2.89 72.25

Ba) Processing Division1 Fish Processed (Tonnes) 50.00 4.79 9.582 Product Developed (Tonnes) 40.00 3.86 9.65b) Marketing Division1 Products Marketed (Tonnes) 40.00 26.16 65.42 Value realised from the sale of fish ( in Lakhs) 10.00 4.47 44.7c) Training Conducted1 Number of trainees trained - 235 -2 Number of trainee days completed - 781 -3 Revenue Realised from training (Lakhs) - 1.86 -

1 Fish Processed (Tonnes) 150.00 112.51 75.012 Product Developed (Tonnes) 100.00 81.965 81.973 Products Marketed (Tonnes) 100.00 101.33 101.334 Revenue realized from Marketing (Lakhs) 70.00 125.41 179.165 Number of trainees trained 500 777 155.406 Number of trainee days competed 8000 7893 98.667 Revenue Released from Training( in Lakh) 4.00 4.75 118.75II Financial ( in lakhs)1 Plan 235.00 193.96 82.542 Non-Plan 495.00 488.12 98.61III Revenue Released from all Sources ( in Lakh) 80.00 187.15 233.94

PERFORMANCE OF NIFPHATT DURING THE YEAR 2013-14-AT A GLANCE

A. HQ Kochi

B. Vizag Unit

C. Kochi & Vizag units

S.No. Description Target Achiev- % ofement Achie-

vement

Table : 1

43

VARIETY WISE FISH RECEIVED DURING 2013-14Sl. Particulars Apr-13 May-13 Jun-13 Jul-13 Aug-13 Sep-13 Oct-13 Nov-13 Dec-13 Jan-14 Feb-14 Mar-14 TotalNo.

1 Anchovies 0.00 0.00 0.00 0.00 1364.00 498.00 0.00 0.00 0.00 2.00 0.00 0.00 1864.002 Anchovies dressed 0.00 0.00 0.00 0.00 0.00 1095.00 0.00 0.00 0.00 0.00 0.00 0.00 1095.003 Baracuda 100-200 gm 0.00 4.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 4.004 Baracuda 200-500 gm 0.00 0.00 0.00 0.00 0.00 0.00 99.00 0.00 0.00 0.00 0.00 0.00 99.005 Baracuda bel.100gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 6.00 0.00 0.00 0.00 0.00 6.006 Coolipara 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 59.00 0.00 0.00 0.00 59.007 Cuttlefish 150-200gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 7.00 0.00 7.008 Cuttlefish 200-300 gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 14.00 25.00 29.00 0.00 68.009 Cuttlefish 300 gm up 0.00 0.00 0.00 0.00 0.00 28.00 471.00 0.00 2.00 11.00 0.00 0.00 512.0010 Cuttlefish bel 150gm 0.00 0.00 0.00 4.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 4.0011 Dhoma 0.00 13.00 0.00 62.00 0.00 0.00 0.00 30.00 13.00 0.00 0.00 0.00 118.0012 Eel 2 kg up0.00 3.00 0.00 36.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 39.0013 Green Mussel 3120.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 3120.0014 Horse Mack 150-250gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 2.00 0.00 0.00 2.0015 Horse Mack. 60-80gm 62.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 62.0016 Horse Mack. 80-150gm 27.00 6.00 0.00 5.00 6.00 0.00 0.00 0.00 0.00 25.00 0.00 0.00 69.0017 Karikadi 80.00 114.00 34.00 293.00 0.00 0.00 0.00 0.00 15.00 0.00 0.00 0.00 536.0018 Kilimeen 40-70 gm 25.00 152.00 769.00 0.00 150.00 0.00 0.00 0.00 0.00 126.00 121.00 62.00 1405.0019 Kilimeen 70 gm up 0.00 0.00 0.00 2113.00 6292.00 146.00 8.00 0.00 0.00 0.00 0.00 0.00 8559.0020 Kilimeen below 40 gm 0.00 10.00 0.00 79.00 0.00 0.00 11.00 0.00 0.00 0.00 100.0021 Mackerel 100 gm up 0.00 0.00 0.00 0.00 0.00 30.00 486.00 0.00 0.00 0.00 9.00 0.00 525.0022 Mackerel 50gm-63gm 13.00 81.00 0.00 0.00 0.00 0.00 0.00 0.00 14.00 0.00 0.00 8.00 116.0023 Mackerel 64gm-100gm 0.00 0.00 183.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 8.00 6.00 197.0024 Marlin Gutted I.Q.F 58.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 58.0025 Mixedfish Group VII 108.00 34.00 0.00 0.00 57.00 0.00 25.00 0.00 5.00 0.00 30.00 0.00 259.0026 Mixedfish Group VIII 103.00 70.00 0.00 0.00 0.00 0.00 0.00 133.00 165.00 250.00 72.00 17.00 810.0027 Other Clupieds 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 39.00 0.00 0.00 0.00 39.0028 Other Perches 2.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 2.0029 Parava below 50gm 0.00 14.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 14.0030 Perch-MahiMahi 576.00 0.00 0.00 0.00 0.00 0.00 576.0031 Perchsmall bel.250 gm 0.00 0.00 0.00 11.00 0.00 0.00 0.00 15.00 49.00 22.00 4.00 0.00 101.0032 Pomfretwhite bel.75 0.00 67.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 67.0033 Priacanthus 50-100 gm 0.00 0.00 0.00 0.00 0.00 0.00 7.00 0.00 0.00 0.00 0.00 0.00 7.0034 Ray 5 kg-20Kg 0.00 20.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 20.0035 Ray above 20& bel 1.5 kg 0.00 1118.00 81.00 0.00 0.00 0.00 0.00 0.00 43.00 0.00 0.00 0.00 1242.0036 Ribbonfish 150-300 gm up 0.00 0.00 0.00 0.00 0.00 0.00 102.00 0.00 0.00 0.00 0.00 0.00 102.0037 Ribbonfish 300 gm up 0.00 0.00 0.00 0.00 0.00 0.00 1.00 0.00 0.00 0.00 0.00 0.00 1.0038 Sail fish 10 kg up 238.00 0.00 4126.00 0.00 0.00 0.00 5544.00 0.00 0.00 0.00 0.00 2420.00 12328.0039 Saurida 100 gm up 0.00 0.00 0.00 27.00 1538.00 0.00 6471.00 184.00 0.00 0.00 0.00 0.00 8220.0040 Saurida 100 gm up 0.00 0.00 0.00 0.00 0.00 56.00 0.00 0.00 0.00 0.00 0.00 0.00 56.0041 Saurida below 100 gm 0.00 20.00 0.00 44.00 0.00 0.00 0.00 1.00 26.00 10.00 34.00 0.00 135.0042 Shark Gutted 166.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 166.0043 Silverbelly100.00 0.00 0.00 0.00 0.00 0.00 0.00 14.00 43.00 11.00 23.00 0.00 191.0044 Squid 100-150 gm 0.00 1014.00 1467.00 0.00 9.00 0.00 0.00 0.00 62.00 115.00 64.00 0.00 2731.0045 Squid 150-200gm 0.00 0.00 0.00 0.00 0.00 0.00 142.00 26.00 0.00 0.00 63.00 0.00 231.0046 Squid below 100gm 21.00 0.00 0.00 3.00 0.00 0.00 0.00 5.00 11.00 0.00 0.00 0.00 40.0047 Sword fish (Gutted) 202.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 202.0048 Sword fish 10 kg up 295.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 242.00 537.0049 Thiriyan 40-65 gm 0.00 4235.00 1881.00 26.00 0.00 223.00 796.00 28.00 0.00 0.00 0.00 0.00 7189.0050 Thiriyan below 40 gm 0.00 0.00 0.00 0.00 0.00 175.00 855.00 766.00 12.00 0.00 10.00 0.00 1818.0051 Tuna Skipjack 2.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 2.0052 Tuna-Yellowfin 4 Kg up 931.00 0.00 0.00 0.00 10892.00 29017.00 0.00 0.00 0.00 0.00 0.00 0.00 40840.0053 Vala 100gm-200gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 2.00 0.00 0.00 0.00 2.0054 Vatta 100-200gm& 4kg up 0.00 0.00 0.00 0.00 0.00 0.00 1711.00 0.00 0.00 0.00 0.00 0.00 1711.0055 Veluri 0.00 0.00 0.00 0.00 1529.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1529.0056 Y.Fin Tuna (Gu) I.Q.F 548.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 548.00

TOTAL 6101.00 6965.00 8541.00 2634.00 21837.00 31347.00 17294.00 1208.00 585.00 599.00 474.00 2755.00 100340.00

Table : II2013-14 E‰Ú nËÆ˙…x…¬ |……{i… ¥… ¶…z… ®…i∫™……Â E‰Ú |…EÚ…Æ˙

Qty in Kg.

44

Sl. Particulars Apr-13 May-13 Jun-13 Jul-13 Aug-13 Sep-13 Oct-13 Nov-13 Dec-13 Jan-14 Feb-14 Mar-14 TotalNo.

1 Anchovies 0.00 0.00 0.00 0.00 1364.00 498.00 0.00 0.00 0.00 2.00 0.00 0.00 1864.002 Anchovies dressed 0.00 0.00 0.00 0.00 0.00 1095.00 0.00 0.00 0.00 0.00 0.00 0.00 1095.003 Baracuda 100-200 gm 0.00 4.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 4.004 Baracuda 200-500 gm 0.00 0.00 0.00 0.00 0.00 0.00 99.00 0.00 0.00 0.00 0.00 0.00 99.005 Baracuda bel.100gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 6.00 0.00 0.00 0.00 0.00 6.006 Coolipara 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 59.00 0.00 0.00 0.00 59.007 Cuttlefish 150-200gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 7.00 0.00 7.009 Cuttlefish 200-300gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 14.00 25.00 29.00 0.00 68.0010 Cuttlefish 300 gm up 0.00 0.00 0.00 0.00 0.00 28.00 471.00 0.00 2.00 11.00 0.00 0.00 512.0011 Cuttlefish bel.150 gm 0.00 0.00 4.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 4.0012 Dhoma 0.00 13.00 0.00 62.00 0.00 0.00 0.00 30.00 13.00 0.00 0.00 0.00 118.0013 Eel 2 kg up0.00 3.00 0.00 36.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 39.0014 Green Mussel 3120.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 3120.0015 Horse Mack 150-250gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 2.00 0.00 0.00 2.0016 Horse Mack 60-80 gm 62.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 62.0017 Horse Mack 80-150 gm 27.00 6.00 0.00 5.00 6.00 0.00 0.00 0.00 0.00 25.00 0.00 0.00 69.0018 Karikadi 80.00 114.00 34.00 293.00 0.00 0.00 0.00 0.00 15.00 0.00 0.00 0.00 536.0019 Kilimeen 40-70 gm 25.00 152.00 769.00 0.00 150.00 0.00 0.00 0.00 0.00 126.00 121.00 62.00 1405.0020 Kilimeen 70 gm up 0.00 0.00 0.00 2113.00 6292.00 146.00 8.00 0.00 0.00 0.00 0.00 0.00 8559.0021 Kilimeen below 40 gm 0.00 0.00 0.00 10.00 0.00 79.00 0.00 0.00 11.00 0.00 0.00 0.00 100.0022 Mackerel 100gm up 0.00 0.00 0.00 0.00 0.00 30.00 486.00 0.00 0.00 0.00 9.00 0.00 525.0023 Mackerel 50gm-63gm 13.00 81.00 0.00 0.00 0.00 0.00 0.00 0.00 14.00 0.00 0.00 8.00 116.0024 Mackerel 64gm-100gm 0.00 0.00 183.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 8.00 6.00 197.0025 Marlin Gutted I.Q.F 58.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 58.0026 Mixed fish Group VII 108.00 34.00 0.00 0.00 57.00 0.00 25.00 133.00 5.00 0.00 30.00 0.00 392.0027 Mixed fish Group VIII 103.00 70.00 0.00 0.00 0.00 0.00 0.00 0.00 165.00 250.00 72.00 17.00 677.0028 Other Clupieds 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 39.00 0.00 0.00 0.00 39.0029 Other Perches 2.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 2.0030 Parava below 50gm 0.00 14.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 14.0031 Perch-MahiMahi 0.00 0.00 0.00 0.00 0.00 0.00 576.00 0.00 0.00 0.00 0.00 0.00 576.0032 Perchsmall below 250 gm 0.00 0.00 11.00 0.00 0.00 0.00 15.00 49.00 22.00 4.00 0.00 101.0033 Pomfretwhite below 1.75gm 0.00 67.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 67.0034 Priacanthus 50-100gm 0.00 0.00 0.00 0.00 0.00 0.00 7.00 0.00 0.00 0.00 0.00 0.00 7.0035 Ray 5kg-20kg 0.00 20.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 20.0036 Ray above 20& bel1.5kg 0.00 1118.00 81.00 0.00 0.00 0.00 0.00 0.00 43.00 0.00 0.00 0.00 1242.0037 Ribbonfish 150- 300gmup 0.00 0.00 0.00 0.00 0.00 0.00 102.00 0.00 0.00 0.00 0.00 0.00 102.0038 Ribbonfish 300gmup 0.00 0.00 0.00 0.00 0.00 0.00 1.00 0.00 0.00 0.00 0.00 0.00 1.0039 Sailfish 10 kg up 238.00 0.00 4126.00 0.00 0.00 0.00 5544.00 0.00 0.00 0.00 0.00 2420.00 12328.0040 Saurida 100 gm up 0.00 0.00 0.00 27.00 1538.00 0.00 0.00 184.00 0.00 0.00 0.00 0.00 1749.0041 Saurida 100 gm up 0.00 0.00 0.00 0.00 0.00 56.00 6471.00 0.00 0.00 0.00 0.00 0.00 6527.0042 Saurida below 100gm 0.00 20.00 0.00 44.00 0.00 0.00 0.00 1.00 26.00 10.00 34.00 0.00 135.0043 Shark Gutted 166.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 166.0044 Silverbelly100.00 0.00 0.00 0.00 0.00 0.00 0.00 14.00 43.00 11.00 23.00 0.00 191.0045 Squid 100-150gm 0.00 1014.00 1467.00 0.00 9.00 0.00 0.00 26.00 62.00 115.00 64.00 0.00 2757.0046 Squid 150-200gm 0.00 0.00 0.00 0.00 0.00 0.00 142.00 0.00 0.00 0.00 63.00 0.00 205.0047 Squid below 100 gm 21.00 0.00 0.00 3.00 0.00 0.00 0.00 5.00 11.00 0.00 0.00 0.00 40.0048 Swordfish (gutted) 202.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 202.0049 Swordfish 10 kg up 295.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 242.00 537.0050 Thiriyan 40-65 gm 0.00 4235.00 1881.00 26.00 0.00 223.00 796.00 28.00 0.00 0.00 0.00 0.00 7189.0051 Thiriyan below 40gm 0.00 0.00 0.00 0.00 0.00 175.00 855.00 766.00 12.00 0.00 10.00 0.00 1818.0052 Tuna Skipjack 2.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 2.0053 Tuna-Yellowfin 4 kg up 931.00 0.00 0.00 0.00 10892.00 29017.00 0.00 0.00 0.00 0.00 0.00 0.00 40840.0054 Vala 100gm-200gm 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 2.00 0.00 0.00 0.00 2.0055 Vatta100-200gm&4Kgup 0.00 0.00 0.00 0.00 0.00 0.00 1711.00 0.00 0.00 0.00 0.00 0.00 1711.0056 Veluri 0.00 0.00 0.00 0.00 1529.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1529.0057 Y.Fin Tuna (Gu)I.Q.F 548.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 548.00

TOTAL 6101.00 6965.00 8541.00 2634.00 21837.00 31347.00 17294.00 1208.00 585.00 599.00 474.00 2755.00 100340.00

VARIETY WISE FISH RECEIVED FOR PROCESSING DURING 2013-14Table : III2013-14 E‰Ú nËÆ˙…x…¬ |…∫…Δ∫EÚÆ˙h… ¥… ¶…z… ®…i∫™……Â E‰Ú |…EÚ…Æ˙

Qty in Kg.

45

Anchovies 1864.00 1864.00 0.00 0.00 1864.00Anchovies dressed 1095.00 1095.00 0.00 0.00 1095.00Baracuda 2 Kg up 109.00 109.00 0.00 0.00 109.00Coolipara 59.00 59.00 0.00 0.00 59.00Catfish 0.00 0.00 502.00 0.00 502.00Cuttlefish 300 gm up 591.00 591.00 0.00 0.00 591.00Dhoma 118.00 118.00 0.00 0.00 118.00Eel 2 kg up 39.00 36.00 3.00 0.00 39.00Green Mussel 3120.00 3120.00 0.00 0.00 3120.00Horse Mack 150-250gm 133.00 133.00 0.00 0.00 133.00Karikadi 536.00 536.00 0.00 0.00 536.00Kilimeen 70 gm up 10064.00 10058.00 0.00 0.00 10058.00Mackerel 100gm up 744.00 3927.00 23.00 0.00 3950.00Mackerel below 140 g 94.00 94.00 0.00 0.00 94.00Marlin Gutted I.Q.F 58.00 62.00 0.00 0.00 58.00Mixed fish Group VII 1069.00 1101.00 0.00 0.00 1101.00Other Clupieds 39.00 39.00 0.00 0.00 39.00Perches 2.00 2.00 0.00 0.00 2.00Parava 100 gm up 14.00 14.00 0.00 0.00 14.00Perch-MahiMahi 576.00 576.00 0.00 0.00 576.00Perchsmall 250-500 gm 101.00 101.00 0.00 0.00 101.00Pomfretwhite below 1.75gm 67.00 67.00 0.00 0.00 67.00Priacanthus 100 gm up 7.00 7.00 0.00 0.00 7.00Ray 5kg-20kg 1262.00 1262.00 0.00 0.00 1262.00Ribbonfish 300gm up 103.00 103.00 0.00 0.00 103.00Sailfish 10 kg up 12328.00 13859.00 0.00 0.00 13859.00Saurida 100 gm up 8411.00 12008.00 0.00 0.00 12008.00Shark Gutted 166.00 166.00 0.00 0.00 166.00Silverbelly 191.00 184.00 0.00 0.00 184.00Squid 200 gm up 3002.00 3002.00 0.00 0.00 3002.00Swordfish (gutted) 202.00 202.00 0.00 0.00 202.00Swordfish 10 kg up 537.00 1276.00 0.00 0.00 1276.00Thiriyan 40-65 gm 9007.00 8997.00 0.00 0.00 8997.00Tuna Skipjack 2.00 369.00 0.00 369.00Tuna-Yellowfin 4 kg up 40840.00 19355.00 39.00 18877.00 38271.00Vala 100gm-200gm 2.00 2.00 0.00 0.00 2.00Vatta100-200gm&4Kgup 1711.00 1697.00 14.00 0.00 1711.00Veluri 1529.00 1529.00 0.00 0.00 1529.00Y.Fin Tuna (Gu)I.Q.F 548.00 548.00 0.00 0.00 548.00

TOTAL 100340.00 87899.00 950.00 18877.00 107726.00

PLANT WISE UTILIZATION OF RAW FISHES DURING 2013-14

Item Total Raw Freezing Drying Canning Totalfish received Quantity

utilized

Table : IV2013-14 E‰Ú nËÆ˙…x…¬ EÚSS…‰ ®…i∫™……Â ∫…‰ ¥…EÚ ∫…i… =i{……n˘

Qty in Kg.

46

Variety of fish Block Slice Fillet Dressed BITs & Kheema IQF TotalOthers

Shark Fin 30-40 cm 0.00 0.00 0.00 0.00 0.00 0.00 5.00 5.00Perch small 0.00 0.00 0.00 0.00 0.00 0.00 14.00 14.00Mackerel Small 0.00 0.00 0.00 0.00 0.00 0.00 19.00 19.00Horse Mackerel 0.00 0.00 0.00 0.00 0.00 0.00 20.00 20.00Eel Slice 0.00 30.00 0.00 0.00 0.00 0.00 0.00 30.00Dressed Thiriyan 0.00 0.00 0.00 23.00 0.00 0.00 12.00 35.00Ray portion 0.00 0.00 0.00 0.00 0.00 0.00 40.00 40.00pomfret (small) 0.00 0.00 0.00 0.00 0.00 0.00 68.00 68.00Ribbonfish slice 0.00 0.00 0.00 0.00 0.00 0.00 77.50 77.50Baracuda IQF 0.00 0.00 0.00 0.00 0.00 0.00 90.00 90.00Shark Slice 0.00 111.00 0.00 0.00 0.00 0.00 0.00 111.00Silverbelly (small) 0.00 0.00 0.00 0.00 0.00 0.00 118.00 118.00Squid Crisp 0.00 0.00 0.00 0.00 0.00 0.00 186.75 186.75Brown Shrimp meat 0.00 0.00 0.00 0.00 0.00 0.00 190.50 190.50Perch-mahi slice 0.00 325.00 0.00 0.00 0.00 0.00 0.00 325.00Mussel meat (500gm) 0.00 0.00 0.00 0.00 0.00 0.00 557.00 557.00Ray slice 0.00 639.00 0.00 0.00 0.00 0.00 26.00 665.00Vatta Slice 0.00 0.00 0.00 0.00 0.00 0.00 1005.00 1005.00IQF Dressed Anchovies 0.00 0.00 0.00 480.00 0.00 0.00 560.00 1040.00Veluri 0.00 0.00 0.00 0.00 0.00 0.00 1393.00 1393.00Squid Fillet 0.00 0.00 811.50 0.00 0.00 0.00 590.50 1402.00Dressed Saurida 0.00 0.00 0.00 0.00 0.00 0.00 1720.00 1720.00Anchovies (500gm) 0.00 0.00 0.00 0.00 0.00 0.00 1723.00 1723.00Mixed fish 0.00 0.00 0.00 0.00 0.00 0.00 2110.00 2110.00Fish bits 0.00 0.00 0.00 0.00 544.00 0.00 2541.00 3085.00Mackerel 0.00 0.00 0.00 0.00 0.00 0.00 3607.00 3607.00Fish Mince 475.00 0.00 0.00 0.00 0.00 5623.00 1438.00 7536.00Thiriyan 0.00 0.00 0.00 0.00 0.00 0.00 7770.00 7770.00Kilimeen (Pink Perch ) 0.00 0.00 0.00 0.00 0.00 0.00 8730.00 8730.00Marlin Slice 0.00 4200.00 0.00 73.00 0.00 0.00 6302.00 10575.00Tuna Slice 0.00 320.00 0.00 0.00 0.00 0.00 11457.00 11777.00

Total 475.00 5625.00 811.50 576.00 544.00 5623.00 52370.25 66024.75

DETAILS OF FROZEN PRODUCTS DEVELOPED 2013-14Table : V2013-14 E‰Ú nËÆ˙…x…¬ ¥…EÚ ∫…i… £Ú…‰∫…x… =i{……n˘…Â EÚ… ¥…¥…Æ˙h…˘

Qty in Kg.

47

DETAILS OF DRIED PRODUCTS DEVELOPED- 2013-14

Sl. Name of the product Qty in (Kg) No. of PacketsNo

1 Ray Dried (200 gm) 6.00 30

2 Mackerel Dried (200 gm) 69.80 349

3 Ribbon fish Dried (200 gm) 12.60 63

4 Silverbelly Dried (200 gm) 56.40 282

5 Salted driedfish (manure) 683.00 683

6 Ribbonfish Dried (200 gm) 5.00 25

7 Dried Oceanic Fish (200 gm) 319.80 1600

Total 1152.60 3032

Table : VI

Table : VII

Table : VIII

Sl. Name of the Product Qty in No. ofNo. (Kg) Cans

1 307 Tuna in Oil (TFS Can) 7843.26 42396

2 Tuna Flakes in Oil 476.93 2578

3 307 Diet Tuna (TFS Can) 1098.9 5940

Total 9419.09 50914

Sl. Name of the Product Qty in No. ofNo. (Kg) Packets/Pouches

1 Fish Pickle (Pouch-250 gm) 755.5 3022

2 Fish Cutlet (Packets) 753.44 4709

Total 1508.94 7731

DETAILS OF CANNED PRODUCTS DEVELOPED - 2013-14

DETAILS OF VALUE ADDED PRODUCTS DEVELOPED 2013-14

¥…EÚ ∫…i… EÚ™…‰ M…™…‰ ∂…÷ŒπEÚi… =i{……n˘…Â EÚ… ¥…¥…Æ˙h… 2013-14 ˘

¥…EÚ ∫…i… EÚ™…‰ b˜§§……§…Δn˘ =i{……n˘…Â EÚ… ¥…¥…Æ˙h… 2013-14 ˘

¥…EÚ ∫…i… EÚ™…‰ ®…⁄±™…¥…Ãv…i… =i{……n˘…Â EÚ… ¥…¥…Æ˙h… 2013-14 ˘

48

PLAN

T W

ISE

DETA

ILS

-RAW

FISH

TAK

EN A

ND P

RODU

CT D

EVEL

OPED

2013

-14

MON

TH W

ISE

(Qty

in K

g)

Fre

ezin

gD

ryin

gC

ann

ing

Val

ue

Add

itio

nT

otal

Mon

ths

Raw

mat

e-ri

al

Prod

uct

Conv

er-

sion

Prod

uct

Obt

aine

dRa

wM

ater

ial

Prod

uct

Conv

er-

sion

Prod

uct

Obt

aine

dR

awm

ater

ial

Prod

uct

Conv

er-

sion

Prod

uct

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aine

dRa

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ial

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Prod

uct

Obt

aine

dRa

wm

ater

ial

Prod

uct

Conv

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sion

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uct

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ain-

ed

Apr

-13

9539

.000

34.0

0051

73.5

000.

000

249.

000

87.6

000.

000

0.00

00.

000

0.00

038

.125

90.4

0095

39.0

032

1.12

553

51.5

0

May

-13

8213

.00

1730

.00

8423

.75

16.0

052

6.00

158.

400.

000.

000.

000.

0024

.98

56.0

082

29.0

022

80.9

7586

38.1

5

Jun-

1380

77.0

00.

0067

20.0

037

5.00

00.

0012

5.20

00.

000.

000.

000.

0017

.575

35.2

0084

52.0

017

.575

6880

.40

Jul-1

334

06.0

010

.00

2857

.00

0.00

0.00

0.00

0.00

0.00

0.00

0.00

26.2

755

.36

3406

.00

36.2

7029

12.3

6

Aug

-13

1326

7.00

0.00

1120

7.50

0.00

0.00

0.00

7672

.00

0.00

3914

.23

0.00

172.

9522

9.40

2093

9.00

172.

950

1535

1.13

Sep-

1353

23.0

00.

1942

06.0

00.

000.

000.

0036

55.0

00.

0019

51.7

50.

0025

.90

51.2

089

78.0

026

.085

6208

.95

Oct

-13

1620

7.00

0.00

1087

9.00

14.0

00.

004.

000.

000.

000.

000.

0010

0.88

163.

3216

221.

0010

0.87

511

046.

32

Nov

-13

3769

.00

0.00

2423

.50

0.00

59.0

018

.00

300.

000.

0014

0.60

0.00

36.0

865

.28

4069

.00

95.0

7526

47.3

8

Dec

-13

3140

.00

0.00

2207

.00

0.00

20.0

06.

0012

45.0

00.

0058

9.23

0.00

160.

0023

6.00

4385

.00

180.

000

3038

.23

Jan-

1441

72.0

026

7.60

3136

.00

0.00

283.

0011

2.20

975.

000.

0044

6.78

0.00

55.5

011

0.56

5147

.00

606.

100

3805

.54

Feb-

1421

16.0

021

4.00

1774

.50

142.

0048

0.00

202.

4032

80.0

00.

0016

02.1

00.

0015

6.43

232.

6655

38.0

085

0.42

538

11.6

6

Mar

-14

1067

0.00

0.00

7017

.00

403.

0011

19.0

043

8.80

1750

.00

0.00

774.

410.

0011

0.10

183.

5612

823.

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29.1

0084

13.7

7

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55.7

966

024.

7595

0.00

2736

.00

1152

.60

1887

7.00

0.00

9419

.09

0.00

924.

7715

08.9

410

7726

.00

5916

.56

7810

5.38

Tab

le :

IX

={…™…

…‰M… EÚ™…‰

M…B E

ÚSS……

®…i∫™… i…l

…… ¥…EÚ ∫…i…

EÚ™…‰

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……x…÷∫……Æ

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013-

14 ˘®…Ω˛“˛x……x…÷∫……Æ

˙

(Qty

in K

g. /

Val

ue in

)

49

ARR

IVAL

OF

FISH

FR

OM

DIF

FER

ENT

SOU

RCE

S AN

D IT

S VA

LUE

2013

-14

MO

NTH

WIS

E

April-

1335

1.00

1473

.0097

8.00

7755

7.40

188.0

034

40.00

0.00

0.00

4584

.0027

8787

.0061

01.00

3612

57.40

6101

.0036

1257

.400.0

00.0

061

01.00

3612

57.40

May-1

314

8.00

744.0

098

.0016

65.75

215.0

048

52.60

0.00

0.00

6504

.0020

2732

.0069

65.00

2099

94.35

6965

.0020

9994

.350.0

00.0

069

65.00

2099

94.35

June

-13

0.00

0.00

34.00

1246

.100.0

00.0

00.0

00.0

085

07.00

6881

01.00

8541

.0068

9347

.1085

41.00

6893

47.10

0.00

0.00

8541

.0068

9347

.10

July-

135.0

030

.0026

29.00

4325

0.80

0.00

0.00

0.00

0.00

0.00

0.00

2634

.0043

280.8

026

34.00

4328

0.80

0.00

0.00

2634

.0043

280.8

0

Augu

st-13

0.00

0.00

150.0

021

00.00

72.00

707.8

50.0

00.0

021

615.0

016

2019

0.50

2183

7.00

1622

998.3

521

837.0

016

2299

8.35

0.00

0.00

2183

7.00

1622

998.3

5

Septe

mber

-13

175.0

017

5.00

562.0

077

26.80

0.00

0.00

0.00

0.00

3061

0.00

3343

089.0

031

347.0

033

5099

0.80

3134

7.00

3350

990.8

00.0

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50

ARRIVAL OF RAW FISH FROM DIFFERENT SOURCES-2013-14 (Variety Wise)

Anchovies 2 12 0 0 0 0 1862 70994 1864 71006Anchovies dressed 0 0 0 0 0 0 1095 76650 1095 76650Baracuda 100-200 gm 0 0 4 112.4 0 0 0 0 4 112.4Baracuda 200-500 gm 9 90 90 2529 0 0 0 0 99 2619Baracuda bel.100gm 6 36 0 0 0 0 0 0 6 36Coolipara 0 0 59 826 0 0 0 0 59 826Cuttlefish 150-200gm 0 0 7 394.1 0 0 0 0 7 394.1Cuttlefish 200-300 gm 25 375 43 2420.9 0 0 0 0 68 2795.9Cuttlefish 300 gm up 0 0 512 28825.6 0 0 0 0 512 28825.6Cuttlefish bel 150gm 0 0 4 225.2 0 0 0 0 4 225.2Dhoma 13 104 105 1333.5 0 0 0 0 118 1437.5Eel 2 kg up 0 0 39 604.5 0 0 0 0 39 604.5Green Mussel 0 0 0 0 0 0 3120 106080 3120 106080Horse Mack 150-250gm 0 0 2 22.7 0 0 0 0 2 22.7Horse Mack. 60-80gm 62 186 0 0 0 0 0 0 62 186Horse Mack. 80-150gm 32 192 31 351.85 6 36 0 0 69 579.85Karikadi 0 0 327 11984.55 209 7320.4 0 0 536 19304.9Kilimeen 40-70 gm 218 654 276 3864 0 0 911 32654 1405 37172Kilimeen 70 gm up 8 48 2259 31626 0 0 6292 213150.5 8559 244824.5Kilimeen below 40 gm 0 0 100 1400 0 0 0 0 100 1400Mackerel 100 gm up 12 120 72 1321.2 0 0 441 32634 525 34075.2Mackerel 50gm-63gm 66 396 50 917.5 0 0 0 0 116 1313.5Mackerel 64gm-100gm 6 48 8 146.8 0 0 183 12810 197 13004.8Marlin Gutted I.Q.F 0 0 58 4263 0 0 0 0 58 4263Mixedfish Group VII 25 150 30 420 204 1224 0 0 259 1794Mixedfish Group VIII 679 2037 113 1282.55 18 54 0 0 810 3373.55Other Clupieds 0 0 39 442.65 0 0 0 0 39 442.65Other Perches 0 0 2 84.4 0 0 0 0 2 84.4Parava below 50gm 14 84 0 0 0 0 0 0 14 84Perch-MahiMahi 0 0 0 0 0 0 576 47232 576 47232Perchsmall bel.250 gm 13 78 88 1487.2 0 0 0 0 101 1565.2Pomfretwhite bel.75 0 0 0 0 67 670 0 0 67 670Priacanthus 50-100 gm 0 0 7 69.3 0 0 0 0 7 69.3Ray 5 kg-20Kg 20 160 0 0 0 0 0 0 20 160Ray above 20& bel 1.5 kg 0 0 43 602 0 0 1199 50358 1242 50960Ribbonfish 150-300 gm up 0 0 102 1428 0 0 0 0 102 1428Ribbonfish 300 gm up 0 0 1 14 0 0 0 0 1 14Sail fish 10 kg up 0 0 0 0 0 0 12328 1486914 12328 1486914Saurida 100 gm up 32 192 316 3128.4 0 0 7928 315565 8276 318885.4Saurida below 100 gm 0 0 135 1336.5 0 0 0 0 135 1336.5Shark Gutted 0 0 166 12201 0 0 0 0 166 12201Silverbelly 100 600 91 1274 0 0 0 0 191 1874Squid 100-150 gm 23 184 223 8172.95 9 329.85 2476 146387.5 2731 155074.3Squid 150-200gm 0 0 205 7513.25 0 0 26 4550 231 12063.25Squid below 100gm 21 63 19 696.35 0 0 0 0 40 759.35Sword fish (Gutted) 0 0 202 14847 0 0 0 0 202 14847Sword fish 10 kg up 0 0 0 0 0 0 537 63426 537 63426Thiriyan 40-65 gm 98 294 259 2201.5 0 0 6832 150562.5 7189 153058Thiriyan below 40 gm 420 420 1398 11883 0 0 0 0 1818 12303Tuna Skipjack 0 0 2 130 0 0 0 0 2 130Tuna-Yellowfin 4 Kg up 0 0 548 46032 0 0 40840 4558935 41388 4604967Vala 100gm-200gm 0 0 2 33.8 0 0 0 0 2 33.8Vatta 100-200gm& 4kg up 0 0 0 0 0 0 1711 188210 1711 188210Veluri 0 0 0 0 0 0 1529 99385 1529 99385Y.Fin Tuna (Gu) I.Q.F 0 0 0 0 0 0 0 0 0 0

TOTAL 1904 6523 8037 208448.65 513 9634.2 89886 7656498 100340 7881103.35

Particulars CIFNET Vessel FSI VesselFishermen Co-op.

Societies Vizag Total

Qty Value Qty Value Qty Value Qty Value Qty Value

Table : XI 2013-14 ˘ ¥… ¶…z… I…‰j……Â ∫…‰ EÚSS…‰ ®……±… EÚ… +…M…®…x… (Qty in Kg. / Value in )

51

ISSUE OF RAW FISH TO DIFFERENT SOURCES- 2013-14 (Variety Wise)Total Receipt Issue to Processing Total

Particulars Qty Value Qty Value Qty Value

Anchovies 1864.00 71006.00 1864 71006 1864 71006Anchovies dressed 1095.00 76650.00 1095 76650 1095 76650Baracuda 100-200 gm 4.00 112.40 4 112.4 4 112.4Baracuda 200-500 gm 99.00 2619.00 99 2619 99 2619Baracuda bel.100gm 6.00 36.00 6 36 6 36Coolipara 59.00 826.00 59 826 59 826Cuttlefish 150-200gm 7.00 394.10 7 394.1 7 394.1Cuttlefish 200-300gm 68.00 2795.90 68 2795.9 68 2795.9Cuttlefish 300 gm up 512.00 28825.60 512 28825.6 512 28825.6Cuttlefish bel.150 gm 4.00 225.20 4 225.2 4 225.2Dhoma 118.00 1437.50 118 1437.5 118 1437.5Eel 2 kg up 39.00 604.50 39 604.5 39 604.5Green Mussel 3120.00 106080.00 3120 106080 3120 106080Horse Mack 150-250gm 2.00 22.70 2 22.7 2 22.7Horse Mack 60-80 gm 62.00 186.00 62 186 62 186Horse Mack 80-150 gm 69.00 579.85 69 579.85 69 579.85Karikadi 536.00 19304.90 536 19304.9 536 19304.9Kilimeen 40-70 gm 1405.00 37172.00 1405 37172 1405 37172Kilimeen 70 gm up 8559.00 244824.50 8559 244824.5 8559 244824.5Kilimeen below 40 gm 100.00 1400.00 100 1400 100 1400Mackerel 100gm up 525.00 34075.20 525 34075.2 525 34075.2Mackerel 50gm-63gm 116.00 1313.50 116 1313.5 116 1313.5Mackerel 64gm-100gm 197.00 13004.80 197 13004.8 197 13004.8Marlin Gutted I.Q.F 58.00 4263.00 58 4263 58 4263Mixed fish Group VII 259.00 1794.00 259 1794.00 259 1794.00Mixed fish Group VIII 810.00 3373.55 810 3373.55 810 3373.55Other Clupieds 39.00 442.65 39 442.65 39 442.65Other Perches 2.00 84.40 2 84.4 2 84.4Parava below 50gm 14.00 84.00 14 84 14 84Perch-MahiMahi 576.00 47232.00 576 47232 576 47232Perchsmall below 250 gm 101.00 1565.20 101 1565.2 101 1565.2Pomfretwhite below 1.75gm 67.00 670.00 67 670 67 670Priacanthus 50-100gm 7.00 69.30 7 69.3 7 69.3Ray 5kg-20kg 20.00 160.00 20 160 20 160Ray above 20& bel1.5kg 1242.00 50960.00 1242 50960 1242 50960Ribbonfish 150- 300gmup 102.00 1428.00 102 1428 102 1428Ribbonfish 300gmup 1.00 14.00 1 14 1 14Sailfish 10 kg up 12328.00 1486914.00 12328 1486914 12328 1486914Saurida 100 gm up 1749.00 68134.30 1749 68134.3 1749 68134.3Saurida 100 gm up 6527.00 250751.10 6527 250751.1 6527 250751.1Saurida below 100gm 135.00 1336.50 135 1336.5 135 1336.5Shark Gutted 166.00 12201.00 166 12201 166 12201Silverbelly 191.00 1874.00 191 1874 191 1874Squid 100-150gm 2757.00 159624.30 2757 159624.3 2757 159624.3Squid 150-200gm 205.00 7513.25 205 7513.25 205 7513.25Squid below 100 gm 40.00 759.35 40 759.35 40 759.35Swordfish (gutted) 202.00 14847.00 202 14847 202 14847Swordfish 10 kg up 537.00 63426.00 537 63426 537 63426Thiriyan 40-65 gm 7189.00 153058.00 7189 153058 7189 153058Thiriyan below 40gm 1818.00 12303.00 1818 12303 1818 12303Tuna Skipjack 2.00 130.00 2 130 2 130Tuna-Yellowfin 4 kg up 40840.00 4558935.00 40840 4558935 40840 4558935Vala 100gm-200gm 2.00 33.80 2 33.8 2 33.8Vatta100-200gm&4Kgup 1711.00 188210.00 1711 188210 1711 188210Veluri 1529.00 99385.00 1529 99385 1529 99385Y.Fin Tuna (Gu)I.Q.F 548.00 46032.00 548 46032 548 46032

TOTAL 100340.00 7881103.35 100340.00 7881103.35 100340.00 7881103.35

Table : XII(Qty in Kg. / Value in ) ¥… ¶…z… I…‰j……Â ∫…‰ EÚSS…‰ ®……±… EÚ… x…M…«®…

52

SPLIT UP OF THE QUANTITY OF FISH PROCURED FROM FISHERMENCO-OP SOCIETIES 2013-14

Qty .in Kg

Value

( )Averagecost/kg

Fishermen Co-Op SocietiesSl No. Particulars

1 Anchovies 1862 70994 38.13

2 Anchovies dressed 1095 76650 70.00

3 Green Mussel 3120 106080 34.00

4 Kilimeen 40-70gm 911 32654 35.84

5 Kilimeen 70gm up 6292 213150.5 33.88

6 Mackerel 100 gm up 441 32634 74.00

7 Mackerel 64gm-100gm 183 12810 70.00

8 Perch- mahimahi 576 47232 82.00

9 Ray above 20 & bel 05kg 1199 50358 42.00

10 Sail fish 10Kg up 12328 1486914 120.61

11 Saurida 100 gm up 7928 315565 39.80

13 Squid 100-150gm 2502 150937.5 60.33

14 Swordfish 10 Kg up 537 63426 118.11

15 Thiriyan 40-65 gm 6832 150562.5 22.04

16 Tuna-Yellowfin 4 Kg up 40840 4558935 111.63

17 Vata 100-200gm&4kg up 1711 188210 110.00

18 Veluri 1529 99385 65.00

Total 89886 7656497.5 85.18

Table : XIII

§……W……Æ˙ ∫…‰ J…Æ˙“n‰ M…™…‰ ®…i∫™……Â EÚ… ¥…∫i…fii… ¥…¥…Æ˙h… 2013-14 ˘

53

SALE OF FISH PRODUCTS-2013-14BREAK UP ANALYSIS -PRODUCT LINE WISE & MONTH WISE

Month Frozen Pickle Dried Canned Total

April-13 4984.56 78.50 73.40 1418.95 6555.41

May-13 4746.67 8.25 87.40 661.18 5503.50

June-13 4774.35 1.50 133.00 1026.01 5934.86

July-13 8582.75 0.00 0.60 586.44 9169.79

August-13 5015.13 9.25 3.80 970.69 5998.87

September-13 3124.24 78.75 0.00 435.67 3638.66

October-13 3646.70 54.50 4.00 606.13 4311.33

November-13 3981.95 60.50 0.00 855.81 4898.26

December-13 8488.60 120.50 4.00 729.07 9342.17

January-14 9309.18 117.25 53.40 900.57 10380.40

February-14 5304.52 65.75 76.90 725.38 6172.55

March-14 2551.72 77.25 56.80 578.30 3264.07

TOTAL 64510.37 672.00 493.30 9494.12 75169.87

Value realized ( )

April-13 668836.08 23923.66 13541.60 537780.16 1244081.50

May-13 586267.30 2514.27 15798.54 254231.16 858811.27

June-13 547402.36 457.14 25329.85 391401.25 964590.60

July-13 1011400.10 0.00 114.27 226695.58 1238209.95

August-13 549297.84 2819.03 723.71 372437.55 925278.13

September-13 349154.83 24018.90 0.00 172255.91 545429.64

October-13 498058.67 16628.47 761.80 240537.34 755986.28

November-13 484006.73 18606.34 0.00 342966.00 845579.07

December-13 1164477.37 37121.12 942.69 308268.45 1510809.63

January-14 1077297.56 36660.28 11608.89 372696.59 1498263.32

February-14 661003.98 20134.64 13275.33 295679.20 990093.15

March-14 437351.92 23695.11 10895.13 238446.74 710388.90

Total 8034554.74 206578.96 92991.81 3753395.86 12087521.44

Freight & Packing charges 6896

Grand Total 8034554.74 206578.96 92991.81 3753395.86 12094417.44

®…i∫™… =i{……n˘…Â EÚ“ §… GÚ 2013-14 ˘=i{……n˘…Â EÚ… ®…Ω˛“x……x…÷∫……Æ˙ ¥…M…’EfiÚi… ¥…∂±…‰π…h…Table : XIV

Qty in Kg.

54

Particulars Ernakulam Palai Stall Mobile Exhibn Dealers Total TotalStall Marketing & Fairs 2013-14 2012-13

Quantity (Kg)

1. Frozen 31803.26 24471.11 8236 0 0 64510.37 77671.65

2. Pickles 322.75 173.5 87.75 88 0 672 755

3. Dried 247.9 211 34.4 0 0 493.3 602

4. Canned 616.23 48.65 0 168.36 8660.96 9494.2 6170.05

5. Staff& Canteen 0 0 0 0 0 0 20

Total 32990.14 24904.26 8358.15 256.36 8660.96 75169.87 85218.7

Value (

1. Frozen 4114035.84 2978726.3 941792.67 0 0 8034554.81 8360867.96

2. Pickles 98360.37 52876.58 26741.51 28600.5 0 206578.96 225312.78

3.Dried 45577.36 40910.57 6503.88 0 0 92991.81 103447.06

4. Canned 302126.16 23594.37 0 87291.33 3340384 3753395.86 2239123.89

5. Staff& Canteen 0 0 0 0 0 0 120

Total 4560099.73 3096107.82 975038.06 115891.83 3340384 12087521.44 10928871.69

Frieght 6896 2210

Grand Total 4560099.73 3096107.82 975038.06 115891.83 3340384 12094417.44 10931081.69

SALES BREAKUP:PRODUCTION WISE, OUTLETWISE 2013-14- ABSTRACT

)

Table : XV

§… G EÚ… ¥…M…‘EÚÆ˙h… : |…EÚ…Æ˙ i…l…… +…Ë]ı±…‰]ı E‰Ú +x…÷∫……Æ˙ - ∫……Æ˙Ú

55

Quantity (Kg)

Ernakulam Palai Stall Mobile Exhibn Dealers TotalStall Mktg & Fairs

Apr-13 2502.41 1499.84 1188.60 0.00 1364.56 6555.41May-13 2386.39 1767.01 743.30 0.00 606.80 5503.50Jun-13 3100.57 1863.41 0.00 0.00 970.88 5934.86Jul-13 3861.47 3120.02 1655.50 0.00 532.80 9169.79Aug-13 2737.28 1494.91 855.00 0.00 911.68 5998.87Sep-13 2023.81 1228.06 0.00 1.99 384.80 3638.66Oct-13 2297.82 1447.75 0.00 3.28 562.48 4311.33Nov-13 2309.45 1769.73 0.00 34.68 784.40 4898.26Dec-13 3805.20 3076.92 1745.00 152.65 562.40 9342.17Jan-14 3816.89 3543.61 2170.75 38.11 811.04 10380.40Feb-14 2920.71 2583.72 0.00 2.12 666.00 6172.55Mar-14 1228.10 1509.27 0.00 23.50 503.20 3264.07

Total 32990.10 24904.25 8358.15 256.33 8661.04 75169.87

Value( )Apr-13 349024.02 218242.50 164942.98 0.00 511872.00 1244081.50May-13 323020.00 216624.27 90847.00 0.00 228320.00 858811.27Jun-13 380278.72 219127.88 0.00 0.00 365184.00 964590.60Jul-13 509860.00 344438.91 182695.04 0.00 201216.00 1238209.95Aug-13 353289.00 145881.10 81724.03 0.00 344384.00 925278.13Sep-13 269836.99 126807.65 0.00 785.00 148000.00 545429.64Oct-13 332608.00 203503.21 0.00 1475.00 218400.07 755986.28Nov-13 315493.98 207228.09 0.00 15865.00 306992.00 845579.07Dec-13 578596.98 423401.84 216580.98 68901.83 223328.00 1510809.63Jan-14 516022.01 399308.29 238248.02 17805.00 326880.00 1498263.32Feb-14 394249.00 329371.15 0.00 825.00 265648.00 990093.15Mar-14 237821.00 262172.90 0.00 10235.00 200160.00 710388.90

Total 4560099.70 3096107.79 975038.05 115891.83 3340384.07 12087521.44

Freight & packing charges 6896

Grand Total 4560099.70 3096107.79 975038.05 115891.83 3340384.07 12094417.44

SALES BREAKUP-MONTHWISE, STALL WISE 2013-14

Table : XVI §… G EÚ… ¥…M…‘EÚÆ˙h… : ∫]ı…Ï±… i…l…… ®…Ω˛“x……x…÷∫……Æ - 2013-14˙˙Ú

( )

56

Varieties Ernakulam Palai Stall Mobile Exhibn Dealers Total TotalStall Mktg & Fairs Others Value (Rs) Qty Value (Rs)

Canned ProductsTuna in Oil (307) 478.41 33.85 0.00 106.19 6651.12 7269.57 2902795.99Diet Tuna (307) 104.89 14.80 0.00 28.86 1562.88 1711.43 657755.98Tuna flakes in oil (307) 32.93 0.00 0.00 33.30 446.96 513.19 192843.89

Total Qty (Kg.) 616.23 48.65 0.00 168.35 8660.96 9494.19 3753395.86Total no.of cans 3331.00 263.00 0.00 910.00 46816.00 51320.00

Total value ( ) 302126.16 23594.37 0.00 87291.33 3340384.00 0.00 3753395.86Frieght, packing charge 0.00 0.00 0.00 0.00 6896.00 0.00 6896.00

Total value ( ) 302126.16 23594.37 0.00 87291.33 3347280.00 0.00 3760291.86

Dried ProductsMackerel Dried 41.80 23.00 3.00 0.00 0.00 67.80 15912.97Ray Dried 15.50 0.00 0.00 0.00 0.00 15.50 1180.79Ribbon fish Dried 9.60 3.00 0.00 0.00 0.00 12.60 1799.91Silverbelly Dried 35.80 16.80 4.00 0.00 0.00 56.60 8085.69Swordfish/Other Dried Fsihes 145.20 168.20 27.40 0.00 0.00 340.80 66012.45

Total Qty (in Kg.) 247.90 211.00 34.40 0.00 0.00 493.30 92991.81

Total No.of packets 1193.00 1055.00 172.00 0.00 2420.00

Total value ( ) 45577.36 40910.57 6503.88 0.00 0.00 0.00 92991.81

Pickle ProductsFish pickle (Pouch) 322.75 173.50 87.75 88.00 0.00 672.00 206578.96

Total no.of Packets 1291.00 694.00 351.00 352.00 2688.00

Total value ( ) 98360.37 52876.58 26741.51 28600.50 0.00 0.00 206578.96

Frozen ProductsAnchovies I.Q.F 880.50 670.00 168.00 0.00 0.00 1718.50 130938.27Baracuda 51.00 38.00 0.00 0.00 0.00 89.00 5932.82Horse Mackerel 10.00 10.00 0.00 0.00 0.00 20.00 1333.3Kilimeen (Pink Perch) 4037.00 3364.00 1355.00 0.00 0.00 8756.00 583710.4Mackerel 1673.00 1703.00 827.00 0.00 0.00 4203.00 405535.12Mixed fish 1050.00 851.00 265.00 0.00 0.00 2166.00 103132.09Perch Small 14.00 0.00 0.00 0.00 0.00 14.00 933.24Pomfret (black) 72.00 128.00 0.00 0.00 0.00 200.00 47619.28Pomfret (Small) 38.00 0.00 30.00 0.00 0.00 68.00 3885.82Silverbelly (Small) 157.00 62.00 0.00 0.00 0.00 219.00 10675.05Thiriyan 2493.00 3932.00 1565.00 0.00 0.00 7990.00 380464.06

SALES BREAKUP-VARIETY WISE-OUTLETWISE 2013-14

Table : XVII §… G EÚ… ¥…M…‘EÚÆ˙h… : |…EÚ…Æ˙ i…l…… +…Ë]ı±…‰]ı E‰Ú +x…÷∫……Æ˙ - 2013-14˙˙Ú

57

Mackerel Small 14.00 3.00 0.00 0.00 0.00 17.00 885.74

Veluri white sardine IQF 769.00 522.50 88.50 0.00 0.00 1380.00 157714.23

Eel Slice 9.00 21.00 0.00 0.00 0.00 30.00 1999.82

Marline Slice 5240.00 3974.00 1812.00 0.00 0.00 11026.00 2026805.08

Ray Slice 359.50 289.00 25.50 0.00 0.00 674.00 64695.02

Ribbonfish Slice 36.50 36.00 0.00 0.00 0.00 72.50 6903.83

Shark Slice 76.00 30.00 0.00 0.00 0.00 106.00 15143.16

Tuna Slice 3874.00 4237.00 472.00 0.00 0.00 8583.00 1716630.26

Vatta Slice 573.00 260.00 160.00 0.00 0.00 993.00 208056.68

Squid fillet 828.50 408.50 159.50 0.00 0.00 1396.50 265792.08

Fish mince 6377.50 1631.50 492.50 0.00 0.00 8501.50 1061824.92

Fish Cutlet 470.26 153.86 478.00 0.00 0.00 1102.12 163089.83

Squid Crisps 100.00 54.50 0.00 0.00 0.00 154.50 17609.65

Perch/Seer bits 1177.00 1224.00 0.00 0.00 0.00 2401.00 178956.58

Ray Portion 4.00 40.00 0.00 0.00 0.00 44.00 2094.88

Anchovies Dressed 611.00 307.50 130.00 0.00 0.00 1048.50 119830.7

Mussel meat (500 gm) 660.50 191.50 187.50 0.00 0.00 1039.50 257396.39

Brown Shrimp meat (250 g) 148.00 22.25 20.50 0.00 0.00 190.75 44168.84

Thiriyan dressed 0.00 16.00 0.00 0.00 0.00 16.00 914.4

Perch slice 0.00 291.00 0.00 0.00 0.00 291.00 49883.22

Total Qty (kg) 31803.26 24471.11 8236.00 0.00 0.00 64510.37

Total value 4114035.84 2978726.30 941792.67 0.00 0.00 0.00 8034554.81

Grand Total Qty (kg) 32990.14 24904.26 8358.15 256.35 8660.04 75169.86

Total Value ( ) 4560099.70 3096107.79 975038.05 115891.83 3340384 0.00 12087521.44

Freight & Packing charge 6896

Grand Total (Value) 4560099.70 3096107.79 975038.05 115891.83 3340384.07 0 12094417.44

Varieties Ernakulam Palai Stall Mobile Exhibn Dealers Total TotalStall Mktg & Fairs Others Value (Rs) Qty Value( )

(Contd...)

58

Month Production Issue Details CIFNET

of Ice (Kg) Processing Vessel Total

Apr-13 - - - Nil

May-13 11500 11500 - 11500

Jun-13 12000 12000 - 12000

Jul-13 7000 7000 - 7000

Aug-13 24000 24000 - 24000

Sep-13 8000 8000 - 8000

Oct-13 25000 25000 - 25000

Nov-13 10000 10000 - 10000

Dec-13 500 500 - 500

Jan-14 5500 4000 1500 5500

Feb-14 500 500 - 500

Mar-14 4000 4000 - 4000

Total 108000 106500 1500 108000

MONTH WISE ICE PRODUCTION AND ISSUE STATEMENTFOR THE YEAR 2013-14

Table : XVIIIQty in Kg.

2013-14˙˙Ú E‰Ú n˘…ËÆ˙…x…, ®…Ω˛“x…‰ ¥……Æ˙ Ω˛®… =i{……n˘ i…l…… x…M…«®… ¥…¥…Æ˙h…

59

ARRIVAL OF FISHF ROM DIFFERENT SOURCES AND ITS DISPOSAL MONTHWISE 2013-14

VIZAG UNIT

RECEIPT ISSUE

Apr-13 657 640 70 1367 414 953 1367

May-13 5726 1788 42 7556 1399 6157 7556

Jun-13 384 760 0 1144 105 1039 1144

Jul-13 2628 472 0 3100 678 2422 3100

Aug-13 231 1632 50 1913 415 1498 1913

Sep-13 420 1864 8 2292 110 2182 2292

Oct-13 1502 683 0 2185 149 2036 2185

Nov-13 465 0 0 465 37 428 465

Dec-13 1850 0 4 1854 4 1850 1854

Jan-14 1982.5 0 0 1982.5 326.5 1656 1982.5

Feb-14 920 1338 0 2258 776 1482 2258

Mar-14 2367 0 0 2367 716 1651 2367

TOTAL Qty (in Kg) 19132.5 9177 174 28483.5 5129.5 23354 28483.5

Value ( Apr-13 8173 7540.35 6020 21733.35 14350.55 7956.3 22306.85

May-13 61415.85 16512.4 4200 82128.25 40509.85 44756.7 85266.55

Jun-13 2640.45 6721.25 0 9361.7 1759.6 8150.3 9909.9

Jul-13 38810.65 7474.05 0 46284.7 17711.2 30991.2 48702.4

Aug-13 3592.8 21787 5824 31203.8 16957.4 18396.6 35354

Sep-13 4141.6 16346.8 920 21408.4 6785 19536.6 26321.6

Oct-13 15312.4 4315.75 0 19628.15 5065.85 19536.6 24602.45

Nov-13 4094 0 0 4094 1323 3850.2 5173.2

Dec-13 13509.1 0 400 13909.1 400 19702.6 20102.6

Jan-14 28602.3 0 0 28602.3 7971.35 25587.2 33558.55

Feb-14 20665.9 15051.35 0 35717.25 19039.95 23010.2 42050.15

Mar-14 26945.55 0 0 26945.55 10513 22150.1 32663.1

TOTAL VALUE 266168.6 114102.95 17712 397983.55 142386.75 243624.6 386011.35

(

MONTH FSI VESSEL CIFNET FISHERMEN TOTAL PROCESSING SOLD TO TOTALVESSEL SOCIETIES CONTRACTOR

Table : XIX2013-14˙˙Ú ®…Ω˛“x……x…÷∫……Æ˙ ¥… ¶…z… ∫j……‰i……Â ∫…‰ ®…i∫™……Â EÚ… +…M…®…x…

60

RAW FISH TAKEN AND PRODUCT DEVELOPED 2013-14-MONTHWISE-VIZAG UNIT

MONTHS Total Raw material Total Product

Apr-13 302.8 157.98

May-13 903 684.3

Jun-13 944.5 593.94

Jul-13 357.7 574.94

Aug-13 129 68.35

Sep-13 149 105.9

Oct-13 55 30.6

Nov-13 467.98 246.5

Dec-13 0 0

Jan-14 467.98 246.5

Feb-14 813.15 26.5

Mar-14 942.5 631.6

TOTAL 5532.56 3867.11

(Kg) (Kg)

Table : XX

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(Qty. in Kg.)

61

VARIETY WISE FISH ISSUED FOR PROCESSING DURING 2013-14- VIZAG UNIT

VARITIES APRIL MAY JUNE JULY AUG SEPT OCT NOV DEC JAN FEB MAR TOTAL

Skip jack Tuna 70.00 0.00 0.00 0.00 50.00 8.00 0.00 0.00 4.00 0.00 0.00 0.00 132.00

Silver belly small 8.00 81.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 89.00

Cuttle fish 14.00 13.00 0.00 53.00 84.00 59.00 41.00 15.00 0.00 20.00 20.00 0.00 319.00

P.macculatum 11.00 - 0.00 0.00 21.00 0.00 0.00 22.00 0.00 0.00 0.00 0.00 54.00

Carangids Big 15.00 74.00 0.00 46.00 0.00 0.00 0.00 0.00 0.00 18.00 42.00 0.00 195.00

Nemipterids 24.00 38.00 0.00 10.00 0.00 7.00 0.00 0.00 0.00 17.00 37.00 117.00 250.00

Squid 5.00 86.00 27.00 148.00 31.00 7.00 0.00 0.00 0.00 108.00 0.00 412.00

Flat fish 13.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 2.00 10.00 0.00 25.00

Scianids small 13.00 100.00 2.00 0.00 13.00 0.00 0.00 0.00 0.00 98.00 4.00 0.00 230.00

Chorenimus 14.00 3.00 0.00 18.00 - 0.00 0.00 0.00 0.00 0.00 0.00 0.00 35.00

Cat fish big 98.00 243.00 0.00 65.00 27.00 0.00 34.00 0.00 0.00 14.50 30.00 12.00 523.50

Perch small 9.00 6.00 0.00 27.00 - 0.00 0.00 0.00 0.00 24.00 0.00 0.00 66.00

Cat fish small 26.00 203.00 0.00 9.00 5.00 4.00 0.00 0.00 0.00 0.00 0.00 0.00 247.00

Brown prawn 4.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 4.00

Lizard fish 29.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 55.00 0.00 84.00

Black pomfret 3.00 135.00 0.00 0.00 5.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 143.00

Carangids small 53.00 22.00 7.00 68.00 11.00 0.00 24.00 0.00 0.00 57.00 23.00 0.00 265.00

Barracuda small 5.00 49.00 0.00 0.00 26.00 4.00 7.00 0.00 0.00 14.00 9.00 0.00 114.00

Prawn 0.00 42.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 42.00

Perch big 0.00 106.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 23.00 70.00 0.00 199.00

Kalava 0.00 6.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 6.00

Pria canthids 0.00 2.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 54.00 56.00

Bat fish 0.00 2.00 0.00 3.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 5.00

Barracuda big 0.00 4.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 3.00 0.00 7.00

Seer fish Guttatus 0.00 6.00 0.00 9.00 - 5.00 0.00 0.00 0.00 0.00 0.00 0.00 20.00

Anchovies 0.00 19.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 4.00 0.00 23.00

Horse mackerel 0.00 8.00 0.00 30.00 6.00 1.00 7.00 0.00 0.00 0.00 0.00 0.00 52.00

Upenoids 0.00 117.00 22.00 158.00 28.00 0.00 36.00 0.00 0.00 0.00 0.00 0.00 361.00

Silver belly big 0.00 34.00 30.00 14.00 69.00 0.00 0.00 0.00 0.00 39.00 6.00 0.00 192.00

Crab 0.00 0.00 17.00 16.00 5.00 3.00 - 0.00 0.00 0.00 5.00 0.00 46.00

Red snapper 0.00 0.00 0.00 4.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 4.00

Mackerel 0.00 0.00 0.00 0.00 34.00 0.00 0.00 0.00 0.00 0.00 325.00 516.00 875.00

Marlin 0.00 0.00 0.00 0.00 0.00 12.00 0.00 0.00 0.00 0.00 0.00 0.00 12.00

Arioma indica 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 5.00 0.00 5.00

Gerrids 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 20.00 0.00 20.00

Other deep sea fishes 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 17.00 17.00

Total 414.00 1399.00 105.00 678.00 415.00 110.00 149.00 37.00 4.00 326.50 776.00 716.00 5129.50

2013-14 E‰Ú n˘…ËÆ˙…x… |……{i… ¥… ¶…z… ®…i∫™……Â EÚ… |…EÚ…Æ˙ ı Table : XXI

(Qty. in Kg.)

62

PRODUCTS MARKETED AND VALUE REALISED -2013-14 MONTHWISE-VIZAG UNIT

QTY VALUE QTY VALUE QTY VALUE QTY VALUE QTY VALUE

APRIL 122.50 6419.00 0.00 0.00 0.00 0.00 953.00 7956.30 1075.50 14275.30

MAY 292.14 21714.00 0.00 0.00 8.08 2634.00 6157.00 44756.70 6457.22 69104.70

JUNE 585.71 25542.00 0.00 0.00 0.00 0.00 1039.00 8150.30 1624.71 33692.30

JULY 288.68 22783.00 0.00 0.00 0.00 0.00 2422.00 30991.20 2710.68 53774.20

AUGUST 453.13 22466.00 0.00 0.00 0.00 0.00 1498.00 18396.60 1951.13 40862.60

SEPTEMBER 104.95 9735.50 0.00 0.00 0.00 0.00 2182.00 19536.60 2286.95 29272.10

OCTOBER 105.97 7455.00 0.00 0.00 0.00 0.00 2195.00 19536.60 2300.97 26991.60

NOVEMBER 24.94 3027.00 2.24 1100.00 0.00 0.00 428.00 3850.20 455.18 7977.20

DECEMBER 12.92 3465.00 8.88 4680.00 0.00 0.00 1850.00 19702.60 1871.80 27847.60

JANUARY 199.49 13425.00 9.25 4875.00 0.00 0.00 326.50 7971.35 1450.99 26271.35

FEBRUARY 236.35 16211.00 18.50 9750.00 0.00 0.00 1482.00 23010.20 1736.85 48971.20

MARCH 476.04 24390.00 112.00 22125.00 0.00 0.00 1651.00 22150.10 2239.04 68665.10

TOTAL 2902.81 176632.50 150.87 42530.00 8.08 2634.00 22183.50 226008.75 26161.00 447705.25

REVENUE REALISED-2013-14 MONTHWISE-VIZAG UNIT

Apr-13 14275.30 420.00 0.00 14695.30

May-13 69104.70 1840.00 129000.00 199944.70

Jun-13 33692.30 920.00 0.00 34612.30

Jul-13 53774.20 530.00 0.00 54304.20

Aug-13 40862.60 1060.00 10000.00 51922.60

Sep-13 29272.10 650.00 47000.00 76922.10

Oct-13 26991.60 4185.00 0.00 31176.60

Nov-13 7977.20 0.00 0.00 7977.20

Dec-13 27847.60 0.00 0.00 27847.60

Jan-14 26271.35 0.00 0.00 26271.35

Feb-14 48971.20 2120.00 0.00 51091.20

Mar-14 68665.10 0.00 0.00 68665.10

TOTAL ( ) 447705.25 11725.00 186000.00 645430.25

MONTHS

STALL MOBILE FAIRS & OUT SIDE TOTALSALES EXHIBITION SALES

MONTHS SALES OF FISH & COLD STORAGE TRAININGFISH PRODUCTS RENT & OTHERS FEES TOTAL

Months

2013-14 ¥…{…h…x… EÚB M…™…‰ =i{……]ı…Â ∫…‰ |……{i… ®…⁄±™… 2013-2014 ®…Ω˛“x……x…÷∫……Æ˙ - ¥…Ë∂……P… ™…⁄ x…]ı

Table : XXII(Qty in Kg & Value in Rs.)

2013-14 E‰Ú n˘…ËÆ˙…x… Æ˙…V…∫¥… |……{i… - ¥…Ë∂……P… ™…⁄ x…]ı Table : XXIII

63

TRAINING DETAILS FOR THE YEAR 2013-14

1 VHSE Apprenticeship Directorate of VHSE, 4 0 4 896 0training in fish processing Govt of Kerala

2 On the Job Training in Various college from 55 90 145 1839 145000Fisheries Post Harvest various statesTechnology

3 Fisherwomen training in value SAF, Thiruvananthapuram 20 96 116 482 0added product developemnt QSSS, NFDB

4 Short term training for VHSE Various VHSE Schools,schools on seafood processing Kerala 82 93 175 2139 35000

5 Training on HACCP Various college from 27 24 51 247 51000 various states

6 In Plant training in fishereis Various college 27 24 51 1509 58500post harvest technology from various states

Total For Kochi HQ 215 327 542 7112 289500

S.No. VIZAG Unit

1 On the Job Training Andhra University 1 18 19 133 10000

2 Fisherwomen training SHG’s from Odisha, 0 216 216 648 176000Andhra Pradesh

Total For Vizag 1 234 235 781 186000

GRAND TOTAL (Kochi & Vizag) 216 561 777 7893 475500

Name of the training User Agency/ Male Female Total Trainee Revenueprogramme Sponsered by days realised

S.No. Kochi-HQ

Table : XXIV

64

ON THE JOB TRANING FOR COLLEGE STUDENTS

Sl. From To Name of college Male Female Total Trainee RevenueNo. Days (Rs.)

/School1 15.04.2013 30.04.2013 St.Xavier’s College, 6 22 28 392 28000

Vaikom, Kerala

2 20.05.2013 06.06.2013 Madras christian College, Chennai 4 0 4 68 4000

3 20.05.2013 06.06.2013 The Cochin College, Kochi 0 1 1 17 1000

4 06.05.2013 18.05.2013 S.N.College, Cherthala 4 10 14 154 14000

5 03.06.2013 22.06.2013 St. Alberts College, Ernakulam 16 19 35 595 35000

6 03.06.2013 15.06.2013 Group 2 0 2 22 2000

7 13.01.2014 31.01.2014 School of health Science, 7 19 26 416 26000calicut university

8 27.01.2014 31.01.2014 PM Sayeed College, Lakshadweep 6 5 11 55 11000

9 22.03.2014 27.03.2014 MACFAST, Thiruvalla 10 14 24 120 24000

TOTAL 55 90 145 1839 145000

Sl. From To Name of college/School Male Female Total Trainee RevenueNo Days

1 17.10.2013 5.11.2013 G.V.H.S.S, Kaitharam 8 19 27 432 5400

2 17.10.2013 5.11.2013 G.V.H.S.S, Perumbalam 7 13 20 320 4000

5 05.11.2013 25.11.2013 G.V.H.S.S, Kadamakkudy 17 6 23 368 4600

6 21.11.2013 29.11.2013 G.V.H.S.S, Narakkal 22 37 59 472 11800

7 05.11.2013 25.11.2013 G.V.H.S.S, Kaipamangalam 15 10 25 400 5000

8 29.11.2013 06.12.2013 G.V.H.S.S, Vaikom 13 8 21 147 4200

TOTAL 82 93 175 2139 35000

INPLANT TRAINING FOR BFSC STUDENTS

Sl. From To Name of college/School Male Female Total Trainee RevenueNo. days

1 15.07.2013 15.10.2013 College of Fisheries, Bihar 5 3 8 568 24000

2 20.01.2013 13.03.2014 College of Fisheries, Tripura 12 12 24 504 25000

3 04.03.2014 31.03.2014 College of Fisheries, Chattisargh 10 9 19 437 9500

TOTAL 27 24 51 1509 58500

ON THE JOB TRANING FOR VOCATONAL HIGHER SECONDARY EDUCATION SCHOOL (V.H.S.E)

Table : XXV

Table : XXVI

Table : XXVII

65

Sl. From To Name of college Male Female Total Trainee FeesNo. Days

/School

HACCP TRAINING FOR COLLEGE STUDENTS

1 25.06.2013 29.06.2013 Group 6 2 8 40 8000

2 25.06.2013 29.06.2013 St. Alberts College, Ernakulam 16 19 35 175 35000

3 04.10.2013 08.10.2013 College of fisheries, Bihar 5 3 8 32 8000

TOTAL 27 24 51 247 51000

SHORT TERM TRAINING FOR FISHERWOMEN SELF HELP GROUPS(SHG’S)

Sl. From To Name of college/School Male Female Total Trainee RevenueNo days.

1 12.07.2013 12.07.2013 Quilon Social Service Society 0 10 10 10 0

2 01.11.2013 02.11.2013 SAF,TVM 0 26 26 52 0

TOTAL 0 36 36 62 0

TRAINING ON SASHIMI TUNA HANDLING & PROCESSING

UNDP TRAINING


1 29.10.2013 12.11.2013 Fisherwomen, Egree foundation, 0 20 20 240Kakkinada

TOTAL 0 20 20 240

Sl. From To Name of college/School Male Female Total Trainee RevenueNo days.

1 23.11.2013 25.11.2013 Fisherwomen Lakshadweep 19 10 29 87 0

2 26.11.2013 28.11.2013 Fisherwomen-Ernakulam 1 30 31 93

TOTAL 20 40 60 180 0

Table : XXVIII

Table : XXIX

Table : XXX

Table : XXXI

66

APPRENTICESHIP TRAINING IN FISH PROCESSING (ONE YEAR)


1 01.04.13 09-01-2014 Board of Apprentice Training, Kerala 4 0 4 8960

TOTAL 4 0 4 8960

GRAND TOTAL (Kochi) 215 327 542 7112 289500

VIZAG UNIT

ON THE JOB TRAINING FOR COLLEGE STUDENTS

S. From To Name of the School/ Group Male Female Total Trainee RevenueNO Days

1 23.08.2013 29.08.2013 Dept. of Marine Living Resources, 1 18 19 133 10000Andhra University

TOTAL 1 18 19 133 10000

GRAND TOTAL(Vizag) 1 234 235 781 186000

GRAND TOTAL 216 561 777 7893 475500

Sl. From To Name of School/Group Male Female Total Trainee RevenueNo. days

Fisherwomen Training

1 02.05.2013 19.05.2013 Fisher women, Odisha 0 129 129 387 129000sponsored by ICZMP

2 22.07.2013 24.07.2013 Skill Upgradation Training 0 20 20 60 0on Sashmi Tuna(Fisher women from Andhra Pradesh)

3 25.07.2013 27.07.2013 ” 0 20 20 60 0

4 02.09.2013 04.09.2013 Fisherwomen from Kakkinada, 0 22 22 66 22000Andhra Pradesh underGOI- UNDP-GEF Project

5 05.09.2013 07.09.2013 0 25 25 75 25000

TOTAL 0 216 216 648 176000

Table : XXXII

Table : XXXIII

Table : XXXIV

67

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10. {……‰∫]ı Ω˛…¥…«∫]ı,®…i∫™…x… M…™…Æ˙…Â E‰Ú +x…÷Æ˙I…h… {…Æ˙ |… ∂…I…h… EÚ…™…«GÚ®……Â

EÚ… +…™……‰V…x…*

11. Timor-Leste ®…Â ∫…ΔP… Æ˙…π]≈ı +…Ët…‰ M… EÚ ¥…EÚ…∫… ∫…ΔM… E‰Ú

+x…÷®……‰n˘x… E‰Ú i…Ω˛i… b˜±…“ E‰Ú x……Æ˙“ ∫…Ω˛EÚ… Æ˙™……Â EÚ“Ú i…EÚx…“EÚ“

E÷Ú∂…±…i…… |… ∂…I…h… V…∞¸Æ˙i……Â E‰Ú x…v……«Æ˙h… +…ËÆ˙ ∫…®…÷p˘“ J……t

|…∫…Δ∫EÚÆ˙h… ∫…÷ ¥…v……+…Â E‰Ú b˜V……<x… B¥…Δ x…C∂…… E‰Ú ±…B {…Æ˙…®…∂…«

B¥…Δ i…EÚx…“EÚ“ ∫…Ω˛…™…i…… |…n˘…x… EÚ“ M…<«*

BEÚ O……®…“h… |……Ët…‰ M…EÚ“ ¥…EÚ…∫… i…l…… |…S……Æ˙ EÂÚp˘ ®……‰b˜±…

EÚS…x…,∫……<±…Â]ı EÚ]¬ı]ıÆ˙, x…n˘…««i… {…ËÀEÚM… ®…∂…“x… i…l…… +…Ët…‰ M…EÚ

E÷ÚÀEÚM… ∫…÷ ¥…v……+…Â E‰Ú ∫……l… S……±…⁄ ΩË V……‰ O……®…“h… ∫…®…÷n˘…™… E‰Ú ±…B

x…Œ∂S…i… x…°ËÚ]ı E‰Ú O……®…“h… |……Ët…‰ M…EÚ“ |…S……Æ˙ EÚ…™…« E‰Ú ±…B

={…™……‰M…“ Æ˙Ω˛…*

3.2 ¥…{…h…x…

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BÆ˙h……E÷Ú±…®… i…l…… {……±…Ë EÚ“ ¥…∫i…fii… Æ˙“ ]‰ı±… ¥™…¥…∫l…… E‰Ú V… Æ˙B

EÚB V……i…‰ ΩË +…ËÆ˙ E‰ÚÆ˙±… E‰Ú O……®…“h… i…l…… n⁄Æ˙ |…n‰∂……Â ®…‰ ®…i∫™…

=i{……n˘…Â EÚ“ §…GÚ“ S…±… ¥…{…h…x… u˘…Æ˙… EÚ“ V……i…“ ΩË +…ËÆ˙ i…l……

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§…GÚ“ b˜“±…Æ˙…Â E‰Ú V… Æ˙B EÚ“ V……i…“ ΩË*

3. x…°ËÚ]ı ®…Â ={…±…§v… ∫…÷ ¥…v……Bƒ

3

3.3 |…∂…“i…x…

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EÚÆ˙x…‰ E‰Ú ±…B +…{……i……‰{…™……‰M…“ ®…∂…“x… Æ˙™……ƒ i…l…… ={…EÚÆ˙h… ¶…“

={…±…§v… ΩË*

3.4. ∫… ¥…±… À¥…M…

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+…v……Æ˙ ∫…ΔÆ˙S…x…… ®…Â {…Æ˙…®…∂…‘ ∫…‰¥…… |…n˘…x… EÚÆ˙x…‰ ∫…‰ V…÷b˜… Æ˙Ω˛i…… ΩË*

3.5 ®…….∫…Δ. ¥… À¥…M…

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|… ∂…I…h… n˘™…… V…… Æ˙Ω˛… ΩË* =∫…E‰Ú +±……¥…… O…Ω˛h…“™… i…l…… O……®…“h…

®……Ω˛…Ë±… E‰Ú ±…B +x…÷™……‰V™… |……Ët…‰ M…EÚ“ E‰Ú ∫…Ω˛…Æ˙… ±…‰EÚÆ˙ ¥… ¶…z…

®…⁄±™… ¥…Ãv…i… =i{……n˘…Â EÚ… |…∫…Δ∫EÚÆ˙h… i…l…… ∫¥…SUÙ ¥™…¥…Ω˛…Æ˙ {…Æ˙

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|…™……‰M…∂……±…… ΩË V…Ω˛…ƒ EÚSS…‰ ®……±… i…l…… i…Ë™……Æ˙ =i{……n˘…Â EÚ“ M…÷h…i……

B¥…Δ ∫…÷Æ˙I…… x…Ãh…i… Ω˛…‰i…“ ΩË *

3.6.∫…“v…… ®…i∫™… +¥…i…Æ˙h… ∫…÷ ¥…v……

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Æ∫…‰{∂…x… Ω˛…ƒ±… ®…Â ±……™…… V…… ∫…EÚi…… ΩË*

3.7.M…÷h…i…… x…™…Δj…h… À¥…M…

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®…Â V…÷b˜… Æ˙Ω˛i…… ΩË i…… EÚ ™…Ω˛ ¶…“ ∫…÷ x…Œ∂S…i… EÚ™…… V…… ∫…EÂÚ EÚ

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∫…Δ¶…¥… Ω˛…‰ ∫…EÚi…“ ΩË* +x…÷¶……M… M…÷h…i…… +…∑……∫…x… ¥…¶……M… EÚ“

|… ∂…I…h… V…∞¸Æ˙i……Â EÚ“ {…Ω˛S……x… EÚÆ˙i…… ΩË˛ +…ËÆ˙ ¥™… HÚM…i…

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|… GÚ™……+…Â V…Ë∫…‰ {…Ω˛±…÷+…Â {…Æ˙ ∫…Δ™…Δj… EÚ…Ã®…EÚ…Â E‰Ú |… ∂…I…h…

GÚ™……EÚ±……{……Â ®…Â ∫…Ω˛™……‰M… n‰x…‰ EÚ… EÚ…™…« ¶…“ EÚÆ˙i…… ΩË*

M…÷h…i…… x…™…Δj…h… |…™……‰M…∂……±…… ®…i∫™… =i{……n˘…Â E‰Ú ∫…⁄I®…V…Ë ¥…EÚ i…l……

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EÚ…‰ +…x… n˘ V……Ï§… |… ∂…I…h… E‰Ú ±…B ¶…“ =∫…EÚ… <∫i…‰®……±… EÚ™……

V……i…… ΩË*

3.8. x…°ËÚ]ı, ¥…∂……J…{…]ıx…®… ™…⁄ x…]ı

¥…∂……J…{…]ıx…®… ™…⁄ x…]ı EÚ“ ∫l……{…x…… 1989 ®…Â EÚÆ˙…B {…Æ˙ ±…B

M…B BEÚ ¶…¥…x… ®…Â EÚ®… EÚ®…«S…… Æ˙™……Â E‰Ú ∫……l… Ω÷<«*

1993 E‰Ú n˘…ËÆ˙…x… +…v……Æ˙ ∫…ΔÆ˙S…x…… ∫…÷ ¥…v…… E‰Ú ∫……l… BEÚ ∫l……™…“

EÚ…™……«±…™… EÚ…ƒ{±…‰C∫… EÚ… x…®……«h… +…ÆΔ¶… Ω÷+… +…ËÆ˙ 2001 E‰Ú

n˘…ËÆ˙…x… ∫…Δ∫l……x… ∫…¶…“ ∞¸{… ®…Â ∫…÷∫…ŒVV…i… Ω˛…‰EÚÆ˙ ®…i∫™…x… §…Δn˘Æ˙M……Ω˛

EÚ…ƒ{±…‰C∫… E‰Ú x…EÚ]ı §…“S… Æ˙…‰b˜ ®…Â +{…‰x… GÚ™……EÚ±……{… EÚ… ∂…÷+…ÆΔ¶…

EÚ™……*

4

1. °Ú∫…±……‰k…Æ˙ |……Ët…‰ M…EÚ“ EÚ… =z…™…x… i…l…… {…Æ˙…®…∂…«,V……ƒ§… EÚ…™…« +…ËÆ˙

|… ∂…I…h… E‰Ú ®……v™…®… ∫…‰ O……®…“h… ®…U÷Ù+… ∫…®…÷n˘…™…, ±…P…÷ =t…‰M…,

x…™……«i… |…∫…Δ∫EÚÆ˙h… EÂÚp˘…Â i…l…… UÙ…j……Â EÚ…‰ =∫…EÚ… Ω˛∫i……i…ΔÆ˙h…*

2 ∫…∫i…‰ ¥……±…“, +{…ÆΔ{…Æ˙…M…i…, x…Œ∂S…i… ∫…®…™… i…EÚ |…S…÷Æ˙ Æ˙Ω˛x…‰ ¥……±…“

®…UÙ ±…™……Â ∫…‰ ¥… ¥…v… =i{……n˘ i…Ë™……Æ˙ EÚÆ˙i…‰ Ω÷B ®…⁄±™… ¥…Ãv…i… =i{……n˘

¥…EÚ…∫…*

3. °Ú∫…±……‰k…Æ˙ |……Ët…‰ M…EÚ“ ,|…∂…“i…x…,M…÷h…i…… x…™…Δj…h… i…l…… ®…⁄±™… ¥…Ãv…i…

=i{……n˘…Â E‰Ú I…‰j……Â ®…Â |… ∂…I…h… |…n˘…x… EÚÆ˙x……*

4. O……®…“h… ¥…EÚ…∫… EÚ…™…«GÚ®……Â/®…i∫™… |…∫…Δ∫EÚÆ˙h… ®…Â x……Æ˙“ ∫…∂…HÚ“EÚÆ˙h…

EÚ…™…«GÚ®……Â E‰Ú ±…B {…Æ˙…®…∂…‘ ∫…‰¥…… i…l…… |… ∂…I…h… |…n˘…x… EÚÆ˙x……

4.0 ¥…i…«®……x… ®…∂…x… i…l…… ®…Ëx…b‰]ı

i…l…… {…ΔV……™…i…“ Æ˙…V… ∫…ΔM……Â E‰Ú +Δi…M…«i… EÚ…™…«Æ˙i… ®…U÷Ù+… ∫…Ω˛EÚ…Æ˙“∫…ΔP……Â,®…U÷Ù+… ∫…®…÷n˘…™… E‰Ú ∫¥……∏™… n˘±……Â i…l…… ∫l……x…“™… ®…i∫™…EfiÚπ…EÚ…Â EÚ…‰ ∫…®…l…«x… n‰x……*

5. ∫…∫i…‰ ¥……±…“, +{…ÆΔ{…Æ˙…M…i…, x…Œ∂S…i… ∫…®…™… i…EÚ |…S…÷Æ˙ Æ˙Ω˛x…‰ ¥……±…“®…UÙ ±…™……Â ∫…‰ i…Ë™……Æ ¥… ¥…v… ®…⁄±™… ¥…Ãv…i… =i{……n˘…Â EÚ… ±……‰EÚ |…™…“EÚÆh…i…l…… {…Æ˙“I…h… ¥…{…h…x…*

6. ¥… ¥…v… ®…⁄±™… ¥…Ãv…i… =i{……n˘…Â EÚ… ±……‰EÚ |…™…“EÚÆ˙h… i…l…… {…Æ˙“I…h… ¥…{…h…x… i…l…… =t ®…™……Â EÚ…‰ ∫…®…÷p˘“ J……t |…∫…Δ∫EÚÆ˙h… ®…Â n˘… J…±…Ω˛…‰x…‰ E‰Ú ±…B |…‰ Æ˙i… EÚÆ˙i…‰ Ω÷B +…ËÆ˙ O……®…“h… I…‰j……Â ®…Â ¥…∂…‰π… v™……x…n‰i…‰ Ω÷B ∫…¶…“ Æ˙…V™……Â ®…Â ¥…{…h…x… ¥…EÚ…∫… i…l…… x…B I…j……Â ®…‰ GÚ™……EÚ±……{……Â EÚ…‰ °ËÚ±……x……*

5.0 x… Ω˛i… ±…I™……Â EÚ“ |……Œ{i… E‰Ú ±…B ™……‰V…x……Bƒ

1. °Ú∫…±……‰k…Æ˙ I…‰j… ®…Â x…<« |……Ët…‰ M… EÚ™……ƒ ±……M…⁄ EÚÆ˙x…‰ E‰Ú ±…B ™……‰V…x……Bƒ*

2. Æ˙…V™… i…l…… Æ˙…V™… E‰Ú §……Ω˛Æ˙ ®…Â + v…EÚ ∫…‰ + v…EÚ ={…¶……‰HÚ…+…Â EÚ…‰EÚ¥…Æ˙ EÚÆ˙x…‰ E‰Ú ±…B ¥…Ãv…i… =i{……n˘ |…ŒCEÚ™……+…Â E‰Ú +x…÷∞¸{…∫…Δ∫l……x… E‰Ú ¥…{…h…x… |…™……∫……Â EÚ…‰ +…ËÆ˙ §…f¯…x…‰ E‰Ú ±…B ™……‰V…x……*

3. °Ú∫…±……‰k…Æ˙ I…‰j… ®…Â ®……Œi∫™…EÚ“ ¥…Y……x… i…l…… |……Ët…‰ M…EÚ“ ®…Â ®……x…¥…∫…Δ∫……v…x… ¥…EÚ…∫… GÚ™……‰EÚ±……{……Â E‰Ú ±…B ™……‰V…x……Bƒ*

4. O……®……Â E‰Ú ±…B +x…÷™……‰V™… |……Ët…‰ M…EÚ“ EÚ“ ∞¸{…EÚ±{…x…… i…l…… |…S……Æ˙

EÂÚp˘ EÚ“ ∫l……{…x…… E‰Ú ±…B ™……‰V…x……Bƒ*

5. {…Æ˙…®…∂…‘ ∫…‰¥…… i…l…… V……ƒ§… EÚ…™……Á E‰Ú V… Æ˙B ±…P…÷ =t…‰M……Â, x…™……«i…EÂÚp˘…Â i…l…… ®…U÷Ù+… x……Æ˙“ n˘±……Â EÚ…‰ ∫…Ω˛…™…i…… n‰x…‰ E‰Ú ±…B™……‰V…x……Bƒ*

6. |…™……‰M…∂……±…… E‰Ú ∫…÷o˘f¯“EÚÆ˙h… E‰Ú ±…B ™……‰V…x……Bƒ i…… EÚ b˜§§……§…Δn˘

∂…÷ŒπEÚi…/§b« i…l…… §…‰]‰ıb« ®…UÙ±…“/+S……Æ˙ V…Ë∫…‰ x…B =i…¬{……n˘…Â E‰Ú

¥…EÚ…∫… ∫…§…Δv…“ ¥… ¶…z… +x…÷∫…Δv……x… EÚ…™…«GÚ®… EÚ™…… V…… ∫…EÂÚ*

6.1. 24.6.2013 EÚ…‰ x…°ËÚ]ı E‰Ú ∂…“ i…i… (]ı ⁄h……) ®…i∫™… ∫…Δ™…Δj… ∫…‰ |…l…®… x…™……«i… |…‰π…h… EÚ… }±…ËM…-+…Ï°Ú

6.0 ®…÷J™… EÚ…™…«EÚ±……{… i…l…… x…π{……n˘x…

x…°ËÚ]ı E‰Ú ∂…“ i…i… (]ı ⁄h……) ®…i∫™… ∫…Δ™…Δj… ∫…‰ |…l…®… x…™……«i… |…‰π…h… EÚ…∂…÷+…ÆΔ¶… 24.6.2013 EÚ…‰ Ω÷+…*

®…UÙ ±…™……Â EÚ…‰ Ω˛®…∂…“ i…i… ∞¸{… ®…Â x…™……«i… EÚÆx…‰ E‰Ú ®…⁄±™… EÚ“ {…Ω˛S……x…P…Æ‰±…⁄ n˘Æ…‰ E‰Ú §…Æ…§…Æ ™…… i… x…EÚ ∞¸{… ∫…‰ >{…Æ ΩË ±…‰ EÚx… ¥…Ω˛ V…∞¸Æ n‰∂…EÚ…‰ ¥…n‰∂…“ ®…÷p˘… |……{i… EÚÆx…‰ ®…Â ®…n˘n˘M……Æ ÆΩ˛… ΩË* Ω˛®…∂…“ i…i… ∫…‰

p÷i…∂…“ i…i… |…EÚ…Æ…Â {…Æ v™……x… EÂÚ p˘i… EÚÆx…‰ E‰Ú =q‰∂™… ∫…‰ x…°ËÚ]ı x…‰

B®….{…“.<«.b˜“.B E‰Ú ∫…®…l…«x… ∫…‰ p÷i…∂…“ i…i… ]ı ⁄h…… |…∫…Δ∫EÚÆh… ∫…÷ ¥…v……

(®…Δn˘“ E‰Ú ∫…®…™… +x™… |…EÚ…Æ EÚ“ ®…UÙ ±…™……Â E‰Ú ±…B ¶…“)EÚ“ ∫l……{…x…… EÚ“

ΩË* <∫… ∫…Δ™…Δj… ®…Â ®…÷J™… v……Æ… E‰Ú ∫……®…x…… EÚÆx…‰ ¥……±…“ +¥…i…Æh…/±…ΔM…ÆM……Ω˛

∫…÷ ¥…v…… E‰Ú ∫……l… V…±……‰x®…÷J… EÚ… |……¥…v……x… ¶…“ ΩË* ™…Ω˛ {… Æ™……‰V…x…… ∫…®…∞¸{…

=t®……Â E‰Ú ±…B |…‰Æh…… E‰Ú ∞¸{… ®…Â EÚ…™…« EÚÆx…‰ EÚ“ |…i™……∂…… ΩË*

5


<∫… ∫…÷ ¥…v…… EÚ…‰ ∫…Δ¥…v…«x……i®…EÚ ={……™……Â E‰Ú ∞¸{… ®…Â x…±……«¶… {…]¬ı]‰ı E‰Ú

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C±…Ë®… ®…i∫™…x… E‰ÚÆ˙±… E‰Ú EÚ…‰±±…®… V…±…‰ E‰Ú +π]ı®…÷b˜“ Z…“±… E‰Ú ®…÷J™…

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+ v… ®…i∫™…x… +…ËÆ˙ EÚ∂……‰Æ˙…Â EÚ… +x…Ë i…EÚ n˘…‰Ω˛x… ∫…‰ <∫… ®……Œi∫™…EÚ“

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Ω˛∫i…I…‰{… EÚB V……x…‰ E‰Ú {… Æ˙h……®…∫¥…∞¸{… x…Œ∂S…i… Ω˛n˘ i…EÚ ®……Œi∫™…EÚ“

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+…Ãl…EÚ ∞¸{… ∫…‰ EÚx……Æ…‰ EÚÆ˙ n˘™…… M…™…… ΩË C™……Â EÚ ∫…“ ®…i… ¥…{…h…x…

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Ω˛®…‰∂…… EΔÚEÚÆ˙“±……{…x… +…ËÆ˙ Æ‰i… E‰Ú +Δ∂… EÚ“ ∂…EÚ…™…i… EÚÆ˙i…‰ ΩË E‰Ú

EÚ…Æ˙h… =∫… ®…i∫™…x… ∫…‰ |……{i… +…™… EÚ®… Ω˛…‰i…“ ΩË* <∫… ®…i∫™…x… ∫…‰

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+…EÚπ…«EÚ £…x……x…‰ +…ËÆ˙ =∫…EÚ“ {…Ω⁄ƒS… EÚ…‰ +…ËÆ˙ ¥…∫i……Æ˙ §…x……x…‰ ∫…‰ ∫…Δ¶…¥…

Ω˛…‰ ∫…EÚi…… ΩË* =HÚ ∫…®…∫™…… E‰Ú Ω˛±… E‰Ú ∞¸{… ®…Â +…ËÆ˙ §…‰Ω˛k…Æ˙ ∫¥…SUÙi……

∫…‰ =∫…‰ |…§…Δv… EÚÆ˙x…‰ E‰Ú ±…B +…v…÷ x…EÚ ∂……‰v…x… |… ¥… v…™……Â EÚ…‰ +{…x……x……

+ x…¥……™…« ΩË* =∫…EÚ… ∫…r˘…Δi… ™…Ω˛ Ω‰ EÚ °Ú±]ı Æ˙i… |…¥……Ω˛“ V…±… ®…Â

V…“¥……Â EÚ…‰ §…÷¶…÷ I…i… Æ˙J…x…… S…… Ω˛B i…… EÚ =∫…E‰Ú =SS… V…“¥……h…÷ EÚ“

®……‰V…⁄n˘M…“ EÚ®… Ω˛…‰ V……i…“ ΩË C™……Â EÚ C±…Ë®… °Ú±]ıÆ˙ ∫…Δ¶…Æ˙EÚ ΩË*

6.3 ®……x…EÚ“EÚÆ˙h… E‰Ú ±…B +Δi…Æ˙…«π]≈ı“™… ∫…ΔM…`x… EÚ“ ∫……i…¥…” EÚ…™…« n±… §…Ë EÚ 28-29,+H⁄Ú§…Æ˙, 2013 E‰Ú n…ËÆ˙…x… i…EÚx…“EÚ“ ∫… ®… i…™……ƒ (+…<«.B∫….+…‰-]ı“.∫…“-234)

E‰Úp˘…Â ®…Â B‰∫…‰ |…∫…Δ∫EÚ Æ˙i… p÷¥…∂…“ i…i…/£Ú…‰V…x… =i{…z……Â EÚ…‰ ¥…∂……±…

I…‰j……Â ®…Â EÚ<« i…Æ˙Ω˛ E‰Ú ={…¶……‰HÚ…+…Â E‰Ú §…“S… ¥…i… Æ˙i… EÚ™…… V…… ∫…EÚi……

ΩË* C™…⁄.B∫….B∫….B∫… {…Ω˛±…‰ Ω˛“ EÚ…‰±±…®… x…M…Æ˙ ®…Â ®…i∫™… =i{…z……Â E‰Ú

±…B ¥…i…Æ˙h… ∏…fiΔJ…±…… ∫l…… {…i… EÚÆ˙x…‰ EÚ“ |… GÚ™…… ®…Â V…÷bË ΩË +…ËÆ˙ =∫…

n˘∂…… ®…Â =xΩ˛…Â x…‰ EÚ…°Ú“ ∫…°Ú±…i…… Ω˛… ∫…±… EÚ“ ΩË* =HÚ v……Æ˙… ®…Â B±……‰

C±…Ë®… =i{…z……Â E‰Ú BEÚ ¥……Ω˛EÚ EÚ… ∫…fiV…x… ±……¶…n˘…™…EÚ ∫…… §…i… Ω˛…‰M……*

EÂÚp˘ EÚ… =n¬˘P……]ıx… 19.6.2013 EÚ…‰ ®……x…x…“™… ®……Œi∫™…EÚ“

®…Δj…“,E‰ÚÆ˙±… ∫…Æ˙EÚ…Æ˙ u˘…Æ˙… EÚ™…… M…™…… +…ËÆ˙ +π]ı®…÷b˜“ ±…ËEÚ £ËÚ∂… E‰Ú

•…Èb˜ x……®… ®…Â =i{…z……Â EÚ… ¥…®……‰S…x… EÚ™…… M…™……*

Reykjavik,Iceland ®…Â +…™……‰ V…i… +…<«.B∫….+…‰/]ı“.∫…“ EÚ“

6¥…”. {±…“x…Æ˙“ §…Ë ÊÚÚ E‰Ú x…h…«™……Â E‰Ú +x…÷∫……Æ˙ 28-29 +H⁄Ú§…Æ˙,2013

E‰Ú n˘…ËÆ˙…x… Ω˛…‰]ı±… GÚ=x… {±……V……,EÚ…‰S…“,E‰ÚÆ˙±… ®…Â ®……x…EÚ“EÚÆ˙h… E‰Ú ±…B

+Δi…Æ˙…«π]≈ı“™… ∫…ΔM…`ˆˆx… (+…<«.B∫….+…‰) ®……Œi∫™…EÚ“ +…ËÆ˙ BC¥……EÚ±…S…Æ˙

i…EÚx…“EÚ“ ∫… ®… i… EÚ“ ∫……i…¥…” EÚ…™…« n˘±… +…ËÆ˙ ∫…±……Ω˛EÚ…Æ˙ n˘±… §…Ë ÊÚ

EÚ… +…™……‰V…x… Ω÷+…* §…Ë ÊÚ EÚ… +…™……‰V…x… ∫…Δ™…÷HÚ ∞¸{… ∫…‰ ¶……Æ˙i…“™…

®……x…EÚ §™…⁄⁄Æ˙…‰ (§…“.+…<«.B∫…),∫…®…÷p˘“ =i{……n˘ x…™……«i… ¥…EÚ…∫… |…… v…EÚÆ˙h…

+…ËÆ˙ ¶……Æ˙i…“™… ∫…®…÷p˘“ J……t x…™……«i… ∫…Δv… u˘…Æ˙… EÚ™…… M…™……* §…Ë ÊÚ EÚ…

∫…Δ™……‰V…x… b˜…Ï.B∫…. M… ÆV……, x…n‰∂…EÚ, x…°ËÚ]ı u˘…Æ… EÚ™…… M…™…… V……‰ “WG07

Traceability standards of Shellfish ncluding Crustaceans

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7


1. G÷Ú∫]‰ı ∂…™…Δ∫… =i{…z……Â EÚ“ ]≈‰ı∫… §… ±…]ı“& ∫…⁄S…x…… EÚ“ ¥… ∂…π]ıi……BΔ

EfiÚ π…i… G÷Ú∫]‰ı ∂…™…Δ∫… ¥…i…Æ˙h… ∏…fiΔJ…±……+…Â ®…Â +Δ EÚi… EÚ“ V……x…“ ΩË*

2. G÷Ú∫]‰ı ∂…™…Δ∫… =i{…z……Â EÚ“ ]≈‰ı∫… §… ±…]ı“& ∫…⁄S…x…… EÚ“ ¥… ∂…π]ıi……BΔ

and Molluscs” EÚ“ {… Æ˙™……‰V…x…… x…‰i…… ΩË* §…Ë ÊÚÚ ®…Â Ms.Hilde

Aarefjord (∫… S…¥…+…<«.B∫….+…‰/]ı“.∫…“-234). Mr.Svein

Ludvigsen (+v™…I… +…<«.B∫….+…‰/]ı“.∫…“-234) +…ËÆ Mme Marie

Noelle Bourquim (+…<«.B∫….+…‰ EÂÚp˘“™… ∫… S…¥……±…™… ∫…n˘∫™…) x…‰

¶……M… ±…™……* £Ú…Δ∫…,+…<«∫…±…Èb˜,l……<«±…Èb˜ +…ËÆ x……‰¥…Ê E‰Ú 13 ¥…n‰∂…“ |… i… x… v…™……Â

E‰Ú ∫……l… §…“.+…<«.B∫… +…ËÆ˙ §…“.+…<«.B∫… u˘…Æ˙… x…… ®…i… ¥… ¶…z… ®……Œi∫™…EÚ“

∫…Δ∫l……x……Â E‰Ú 18¶……Æi…“™… |… i… x… v…™……Â x…‰ ¶…“ §…Ë ÊÚÚ ®…Â ¶……M… ±…™……*¶……Æi…“™…

{… Æ˙™……‰V…x…… x…‰i…fii¥… E‰Ú i…Ω˛i… +…<«.B∫….+…‰/]ı“.∫…“ 234 b§±™…⁄⁄ V…“.07

u˘…Æ˙… ¥…EÚ ∫…i… S……Æ˙ ®……x…EÚ |……∞¸{……Â {…Æ˙ +…<«.B∫….+…‰/]ı“.∫…“ 234 E‰Ú

¥… ¶…z… ∫…n˘∫™… n‰∂……Â EÚ“ ]ı{{…h…“ x…®x……x…÷∫……Æ˙ ΩË&

|…O… Ω˛i… G÷Ú∫]‰ı ∂…™…Δ∫… ¥…i…Æ˙h… ∏…fiΔJ…±……+…Â ®…Â +Δ EÚi… EÚ“ V……x…“ ΩË*

3. ®……‰±…∫EÚx… =i{…z……Â EÚ“ ]≈‰ı∫… §… ±…]ı“& ∫…⁄S…x…… EÚ“ ¥… ∂…π]ıi……BΔ EfiÚ π…i…

®……‰±…∫EÚx… ¥…i…Æ˙h… ∏…fiΔJ…±……+…Â ®…Â +Δ EÚi… EÚ“ V……x…“ ΩË*

4. ®……‰±…∫EÚx… =i{…z……Â EÚ“ ]≈‰ı∫… §… ±…]ı“& ∫…⁄S…x…… EÚ“ ¥… ∂…π]ıi……BΔ |…O… Ω˛i…

¥…i…Æ˙h… ∏…fiΔJ…±……+…Â ®…Â +Δ EÚi… EÚ“ V……x…“ ΩË* §…Ë EÚ EÚ‰Ú n˘…ËÆ˙…x…

∫…÷Z……¥……Â +…ËÆ˙ ∫…°Ú… Æ˙∂……Â E‰Ú +…v……Æ˙ {…Æ˙ |…±…‰J……Â EÚ… +ti…x… EÚÆ˙x…‰

{…Æ˙ ∫…Ω˛®… i… Ω÷<«* |…±…‰J……Â EÚ“ ∫…®…‰ EÚi… |… i… 20.11.2013 i…EÚ

+…<«.B∫….+…‰ ∫… S…¥……±…™… EÚ…‰ <±…‰C]≈ı…Ï x…EÚ“ b˜…EÚ u˘…Æ˙… |…‰ π…i… EÚÆ˙x…‰

{…Æ˙ ¶…“ ∫…Ω˛®… i… Ω÷<«*

+…<«.B∫….+…‰/]ı“.∫…“ 234 E‰Ú ∫…¶…“ ∫…n˘∫™… n‰∂……Â ∫…‰ ∫…®…l…«x… |……{i…

EÚÆ˙x…‰ E‰Ú §……n˘ <x… |…±…‰J……Â EÚ…‰ b≈…}]ı <Δ]ıÆ˙x…Ë∂…x…±… ∫]ı…x…]‰ıb« E‰Ú ∞¸{…

®…Â {… Æ˙S……±…x… EÚÆ˙x…‰ E‰Ú ±…B ¥™…¥…∫l…… EÚ“ M…<«*

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EÚ… EÚx……b˜…,{…⁄¥…« M……‰n˘…¥…Æ˙“ V…±……,+…Δw… |…n‰∂… ®…Â |…∫…Δ∫EÚÆ˙h… B¥…Δ {……‰∫]ı

Ω˛…¥…«∫]ı EÂÚp˘…Â EÚ“ ∫l……{…x…… E‰Ú ±…B x…°ËÚ]ı <«.V…“.+…Æ˙.<«.<«.<« EÚ…‰ ∫…®…l…«x…

|…n˘…x… EÚ™…… ΩË* ¶……Æ˙i… ∫…Æ˙EÚ…Æ˙ +…ËÆ˙ +…Δw… |…n‰∂… ∫…Æ˙EÚ…Æ˙ V…“.<«.B°Ú

EÚ…‰∫]ı±… BΔb˜ ®…Æ˙“x… |……‰O……®… E‰Ú i…Ω˛i… “mainstreaming Coastal

and Marine Biodiversity Conservation into production

sectors in the Godavari River Estuary,Andhra

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8

9

7.1 ®…UÙ±…“ EÚ… |…∫…Δ∫EÚÆ˙h…

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10

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11

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14

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15

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16

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EÚ… ∫…Δn˘∂…«x… EÚ™……* <∫… ∫…Δ∫l……x… E‰Ú ±…I™…, ∫…÷ ¥…v……BΔ +…‰Æ˙ GÚ™……EÚ±……{……Â

E‰Ú £……Æ‰ ®…Â £…b˜“ =i∫…÷EÚi…… ∫…‰ V……x…EÚ…Æ˙“ |……{i… EÚ“*

16.3 x…°ËÚ]ı ®…Â +…™……‰ V…i… ¥…ËY…… x…EÚ ¥…Ë`ÊÂÚ

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8 ¥…” §…Ë ÊÚ 24.9.2013 EÚ…‰ +…™……‰ V…i… Ω÷<«*

2. ®…UÙ±…“ B¥…Δ ®…i∫™… =i{…z……Â E‰Ú ∫¥…SUÙ x…™……«i… +x…÷Y…… {…j… E‰Ú

®……x…EÚ…Â EÚ“ ∫…®…“I…… E‰Ú ±…B 21.10.2013 EÚ…‰ ¥…∂…‰π…Y… ∫… ®… i…

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3. +…<«.B∫….+…‰/]ı“.∫…“ 234 ®……Œi∫™…EÚ“ +…ËÆ˙ BC¥……EÚ±…S…Æ˙ i…EÚx…“EÚ“

∫… ®… i… EÚ“ ∫……i…¥…” §…Ë ÊÚ ®…Â ¶……M… ±…‰x…‰ ¥……±…‰ ¶……Æ˙i…“™… n˘±… E‰Ú

∫…ΔI…‰{…h… §…Ë ÊÚ 26.10.2013 EÚ…‰ ∫…Δ{…z… Ω÷<«*

4. Bx….B{….b˜“.§…“ EÚ“ ®…n˘n˘ ∫…‰ ®……Œi∫™…EÚ“ ∫…Δ∫……v…x… EÂÚp˘,{…÷i…÷¥……<{…

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BC¥……EÚ±…S…Æ˙ EfiÚπ…EÚ…Â E‰Ú ±…B +…™……‰ V…i… BEÚ ∫…{i……Ω˛ E‰Ú |… ∂…I…h…

∂… ¥…Æ˙ EÚ… =n¬P……]ıx… b˜…Ï.B∫… M… Æ˙V……, x…n‰∂…EÚ, x…°ËÚ]ı u˘…Æ˙…

17.1.2014 EÚ…‰ EÚ™…… M…™……*

5. ®…UÙ±…“ +…‰Æ˙ ®…i∫™… =i{…z……Â EÚ“ EÚ…‰b˜C∫… ∫… ®… i… E‰Ú EÚ…™…«∫…⁄S…“

|…±…‰J……Â EÚ“ {…Æ˙“I…… E‰Ú ±…B M… i… EÚ…™…« n˘±… EÚ“ |…l…®… §…Ë ÊÚ

22.1.2014 EÚ…‰ +…™……‰ V…i… Ω÷<«*

16.4 P…]ıx……Bƒ

1. 21.5.2013 EÚ…‰ +…i…ΔEÚ¥……n˘ ¥…∞¸r˘ n˘¥…∫… ®…x……™…… M…™…… +…ËÆ˙

+ v…EÚ… Æ˙™……Â +…ËÆ˙ EÚ®…«S…… Æ˙™……Â x…‰ ∂…{…l… ±…“*

2. 5.6.2013 EÚ…‰ {…™……«¥…Æ˙h… n˘¥…∫… ®…x……™…… M…™……*=∫… +¥…∫…Æ˙ {…Æ˙

x…°ËÚ]ı E‰Ú + v…EÚ… Æ˙™……Â x…‰ ¥…fiI……Æ˙…‰{…h… EÚ™……*

3. 15.8.2013 EÚ…‰ EÚ…™……«±…™… {… Æ˙∫…Æ˙ ®…Â 66¥……Δ ∫¥…i…Δj…i…… n˘¥…∫…

®…x……™…… M…™……*

4. 20.8.2013 EÚ…‰ ∫…n¬¶……¥…x…… n˘¥…∫… ®…x……™…… M…™……* ∫…¶…“ + v…EÚ… Æ™……Â

+…ËÆ˙ EÚ®…«S…… Æ˙™……Â x…‰ ∫…n¬¶……¥…x…… ∂…{…l… ±…“*

5. 12.9.2013 EÚ…‰ +…‰x…®… ®…x……™…… M…™……*

6. 28.10.2013 ∫…‰ 2.11.2013 i…EÚ ∫…i…E«Úi…… V……M…Æ˙h… ∫…{i……Ω˛

®…x……™…… M…™…… +…ËÆ˙ ∫…®……{…x… ∫…®……Æ˙…‰Ω˛ EÚ… +…™……‰V…x… 5.11.2013

EÚ…‰ EÚ™…… M…™……*

7. 26.1.2014 EÚ…‰ M…h…i…Δj… n˘¥…∫… ®…x……™…… M…™……*

18

1. ¥…M…« EÚ 2 2 2 - - - -

2. ¥…M…« J… 6 1 7 3 1 6 -

3. ¥…M…« J…(+.{…) 11 2 13 10 2 1 -

4. ¥…M…« M… 64 12 76 49 9 15 3

5. ¥…M…« P… 30 7 37 24 6 6 1

E÷Ú±… 113 22 135 88 18 25 4

GÚ®… ∫…Δ ¥…M…«

18. |…∂……∫…x…

17. x…°ËÚ]ı EÚ… °ËÚ±……¥…- ¶……M… ±…B M…B |…n˘∂…« x…™……ƒ +…ËÆ˙ ¥™……{……Æ˙ ®…‰±……

18.1 31.3.2014 EÚ…‰ EÚ®…«S…… Æ˙™……Â EÚ“ ∫…ΔJ™……

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¶…Æ‰ Ω÷B {…n˘ Æ˙HÚ {…n˘

1. 19-23, ®…<«, 2013 ®…Â V…M…z……l… v……®…,{…÷Æ˙“,=b˜“π…… ®…Â +…™……‰ V…i…

4¥…Â EfiÚ π… ®…‰±…‰ ®…Â ¶……M… ±…™……*

2. i…π…… S…‰±…Æ˙“,®…±…{{…÷Æ˙®…,E‰ÚÆ˙±… ®…Â |…‰∫… ∫…⁄S…x…… §™…⁄Æ˙…‰‰ u˘…Æ˙… +…™……‰ V…i…

±……‰EÚ ∫…⁄S…x…… + ¶…™……x… ®…Â ¶……M… ±…™……*

3. i…Ø˚¥……ΔM…⁄Æ˙ =SS… ®……v™… ®…EÚ ∫E⁄Ú±… ,EÚ…‰<±……Δb˜“ ®…Â 10.10.2013∫…‰

11.11.2013 i…EÚ +…™……‰ V…i… |…n˘∂…«x…“

4. 29.10.2013 ∫…‰ 31.10.2013 i…EÚ {…“.{…“.∫…¶……M……Æ˙,

S……±…“∂…‰Æ˙“,{……±…CEÚ…b˜ ®…Â |…‰∫… ∫…⁄S…x…… §™…⁄Æ˙…‰‰ u˘…Æ˙… +…™……‰ V…i… |…‰∫…

∫…⁄S…x…… + ¶…™……x…*

5. ΩË˛§…±… ®……Œi∫™…EÚ“ ¥…Y……x… ¥…∑… ¥…t…±…™…, §…ÈM…±…⁄Æ˙-24 ®…Â

¥…∑… ¥…t…±…™… u˘…Æ˙… 07.11.2013 ∫…‰ 11.11.2013 i…EÚ

+…™……‰ V…i… +Δi…Æ˙…«π]≈ı“™… EfiÚ π… ®…‰±…… -2013

6. |…M… i… ®…Ën˘…x… ®…Â 14.11.2013∫…‰ 27.11.2013 i…EÚ +…™……‰ V…i…

¶……Æ˙i…“™… +Δi…Æ˙…«π]≈ı“™… ¥™……{……Æ˙ ®…‰±…… -2013

7. ®…Ω˛…Æ˙…π]≈ı ®…Â 27.12.2013 EÚ…‰ ®…Ω˛…Æ˙…π]≈ı ®……Œi∫™…EÚ“ ¥…¶……M…

u˘…Æ˙… +…™……‰ V…i… |…n˘∂…«x…“*

8. S…Ëz…<« ®…Â B®….{…“.<«.b˜“.B u˘…Æ˙… 10.01.2014 ∫…‰ 12.01.2014

i…EÚ +…™……‰ V…i… ¶……Æ˙i… +Δi…Æ˙…«π]≈ı“™… ∫…®…÷p˘“ J……t |…n˘∂…«x…“,2014*

9. ®…Æ˙“x… O…=Δb˜,EÚ…‰S…“ ®…Â B°Ú.+…<«.+…Æ˙.B®….B, i…∞¸¥…x…xi…{…÷Æ˙®… u˘…Æ˙…

24.01.2014 ∫…‰ 28.01.2014 i…EÚ +…™……‰ V…i… ¶……Æ˙i…

+Δi…Æ˙…«π]≈ı“™… BC¥…… |…n˘∂…«x…“, 2014 *

10. x…M…Æ˙{…… ±…EÚ… ®…Ën˘…x…,EÚz…⁄Æ˙ ®…Â |…‰∫… ∫…⁄S…x…… §™…⁄Æ˙…‰‰, EÚ…‰S…“x… u˘…Æ˙…

22.02.2014 ∫…‰ 24.02.2014 i…EÚ +…™……‰ V…i… |…n˘∂…«x…“*

11. 23.3.2014 ∫…‰ 24.3.2014 i…EÚ ∫…“.B®….B°Ú.+…Æ˙.+…<

{… Æ˙∫…Æ˙,EÚ…‰S…“ ®…Â =xΩÂ u˘…Æ˙… +…™……‰ V…i… ∂…‰±…EÚ…Ïx… 2014 ®…Â ¶……M…

±…™……*

19

GÚ®… ∫…Δ x……®… {…n˘x……®… |…¶……¥…

1. ∏…“.∏…“ V…i….B∫… |…∫…Δ∫EÚÆ˙h… +…ËÆ˙ M…÷h…i…… +…∑……∫…x… {…™…«¥…‰I…EÚ 24.5.2013

2. ∏…“. ±…§…“π… {…“.E‰Ú |…∫…Δ∫EÚÆ˙h… +…ËÆ˙ M…÷h…i…… +…∑……∫…x… {…™…«¥…‰I…EÚ 24.5.2013

3. ∏…“.∫…x……‰V… E÷Ú®……Æ˙.]ı“.B®… §…f¯<« 03.06.2013

4. ∏…“.§…“.EÚ…‰b‰∑…Æ˙ |…∫…Δ∫EÚÆ˙h… +…ËÆ˙ M…÷h…i…… +…∑……∫…x… {…™…«¥…‰I…EÚ 08.07.2013

5. ∏…“.+±…‰C∫….B∫… ®…‰EÚ… x…EÚ(EÚ.∂……) 15.07.2013

6. ∏…“.V…™… E÷Ú®……Æ˙.]ı“.Bx… +…∂…÷ ±… {…EÚ.∏…‰.II 26.08.2013

(+Δi…Ã¥…¶……M…“™… ∫l……x……Δi…Æ˙h… E‰Ú +…v……Æ˙ {…Æ˙)

7. ∏…“®…i…“.+…Æ˙.±…i…… =.∏…‰. ±… {…EÚ 31.08.2013

(+Δi…Ã¥…¶……M…“™… ∫l……x……Δi…Æ˙h… E‰Ú +…v……Æ˙ {…Æ˙)

8. ∏…“.∫……‰¥…“®……‰x… |…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙.III 14.10.2013

9. ∏…“. ¥… {…x….E‰Ú.B∫… |…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙.III 21.10.2013

10. ∏…“.{…“.E‰Ú.Æ˙…V…‰∂… |…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙.III 22.10.2013

11. ∏…“®…i…“.∫…“x…….+…‰.B∫… |…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙.III 23.10.2013

12. ∏…“.∫……§…÷Æ˙…V….{…“.+…Æ˙ |…∫…Δ∫EÚÆ˙h… +…ËÆ˙ M…÷h…i…… +…∑……∫…x… {…™…«¥…‰I…EÚ 07.11.2013

13. ∏…“.x……Ëπ……n˘.B∫… §…V…±…“i…Δj…“ 11.11.2013

14 ∏…“.+Ø˚h… {…÷π{…x… §…GÚ“EÚi……« 12.12.2013

18.2 x…™…÷ HÚ™……ƒ

1. ∏…“.E‰Ú.B∫….∫…z…“ §…°«Ú¥……±…… ®…‰EÚ… x…EÚ 20.8.2013

2. ∏…“.]ı“.i…÷±…∫…“v…Æ˙x… ∫]ı…°Ú EÚ…Æ˙ S……±…EÚ.∏…‰h…“ II ∫]ı…°Ú EÚ…Æ˙ S……±…EÚ.∏…‰h…“.I 16.8.2013

3. ∏…“®…i…“.+…‰.¥…“.±…Ë±…… |…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙.∏…‰h…“ II |…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙.∏…‰.I 17.8.2013

4. ∏…“®…i…“.§…“.∫…Æ˙…‰V…… |…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙.∏…‰h…“ II |…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙.∏…‰.I 17.8.2013

5. ∏…“.¥…“.∫…÷Æ‰π… B®….]ı“.B∫… +.∏…‰. ±… {…EÚ 18.7.2013

6. ∏…“.®…v…÷ Æ˙…®…EfiÚπh…x… |….∏…‰. ±… {…EÚ +v…“I…EÚ 01.02.2014

18.3. {…n˘…‰z… i…

GÚ®… ∫…Δ x……®… {…n˘x……®…

1. ∏…“.E‰Ú.S…Δp˘∂…‰J…Æ˙x…,|…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙.∏…‰.1, 31.5.2013

2. b˜…Ï.B®….E‰Ú.¥…‰h…÷,|…∫…Δ∫EÚÆ˙h… |……Ët…‰ M…EÚ“ ¥…n¬, 30.11.2013

3. ∏…“.∫…“.®…÷Æ˙±…“v…Æ˙x…,+…v…“I…EÚ, 31.1.2014

4. ∏…“.]ı“.E‰Ú. ¥…∑…Δ¶…Æ˙x…,B®….]ı“.B∫…, 28.2.2014

5. ∏…“®…i…“.{…“.{…“. ¥…∂……±……I…“,|…∫…Δ∫EÚÆ˙h… EÚ®…«EÚ…Æ˙, 31.3.2014

18.4 ∫…‰¥…… x…¥…fi k…

20

b˜…Ï.B∫…. M… Æ˙V……, x…n‰∂…EÚ

1. 21 ®……S…«,2013 EÚ…‰ Bx….B.B∫….∫…“ EÚ…Ì{±…‰C∫… ®…Â +Δi…Æ…«π]≈ı“™… °Ú∫…±…+x…÷∫…Δv……x… ∫…Δ∫l……x… u…Æ… ∫…‰®…“-BÆ“b ]≈ı…Ï {…C∫… E‰Ú ±…B Developmentof Digital Knowledge Management Platform forFisheries {…Æ +…™……‰ V…i… |…∫i……¥… EÚ“ §…Ë ÊÚ ®…Â ¶……M… ±…™……*

2. EfiÚ π… ¶…¥…x…,x…<« n˘±±…“ ®…Â 27.9.2013 EÚ…‰ BC¥……EÚ±…S…Æ EÚ“ ={…∫… ®… i… EÚ ®…]ı“ +…Ïx… °Ú∂…Æ“V… E‰Ú ∫……i…¥…Â ∫…j… ®…Â ¶……M… ±…™……*

3. ∫…}]ı,EÚ…‰S…“ ®…Â 18.10.2013 EÚ…‰ =SS… n˘…§…… |…∫…Δ∫EÚÆ˙h… {…Æ˙+…™……‰ V…i… Æ˙…π]≈ı“™… |… ∂…I…h… E‰Ú =n¬P……]ıx… ∫…®……Æ˙…‰Ω˛ ®…Â ¶……M… ±…™……*

4. Ω˛…‰]ı±… GÚ=x… {±……V…… ®…Â 28-29,+H⁄Ú§…Æ˙,2013 EÚ…‰ ®……x…EÚ“EÚÆ˙h…EÚ… +Δi…Æ˙…«π]≈ı“™… ∫…ΔM…`ˆˆx… EÚ“ i…EÚx…“EÚ“ ∫… ®… i… EÚ“ ∫……i…¥…” EÚ…™…«n˘±… §…Ë ÊÚ ®…Â ¶……M… ±…™……*

5. EfiÚ π… ¶…¥…x…, x…<« n˘±±…“ ®…Â 7.1.2014 EÚ…‰ ®…UÙ±…“ B¥…Δ ®…i∫™… =i{…z……ÂEÚ“ EÚ…‰bC∫… ∫… ®… i… EÚ“ ∂…Ëb…‰ ∫… ®… i… EÚ“ §…Ë ÊÚ ®…Â ¶……M… ±…™……*

6. BC¥…… |…n˘∂…«x…“ ∫l……x…,®…Æ“x… b≈…<¥…,EÚ…‰S…“ ®…Â ®……Œi∫™…EÚ“ ¥…¶……M…,E‰ÚÆ±…∫…Æ˙EÚ…Æ˙ u˘…Æ˙… +…±…ΔEÚ… Æ˙EÚ ®…UÙ±…“ EÚ… |…V…x…x…,J…‰i…“ +…ËÆ˙ ¥™……{……Æ˙{…Æ˙ +…™……‰ V…i… +Δi…Æ˙…«π]≈ı“™… ∫…‰ ®…x……Æ “Ornamentals,Kerala,2014” ®…Â ¶……M… ±…™……*

7. E⁄Ú°Ú…‰∫… {… Æ˙∫…Æ˙,{…x…ΔM……b˜,EÚ…‰S…“ ®…Â 22.2.2014 EÚ…‰ =∫…E‰Ú x…B+…ˆ +x…÷∫…Δv……x… EÂÚp˘…Â E‰Ú =n¬P……]ıx… ∫…®……Æ˙…‰Ω˛ ®…Â ¶……M… ±…™……*

∏…“.¥…M…‘∫… V……‰x…, ¥…{…h…x… + v…EÚ…Æ˙“

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2 Development of Digital Knowledge Management

Platform for fisheries E‰Ú ¥…EÚ…∫… {…Æ˙ ∫…“.B®….B°Ú.+…Æ˙.+…<«,EÚ…‰S…“ ®…Â 29-30 +|…Ë±…, 2013 EÚ…‰ +…™……‰ V…i… n⁄∫…Æ˙“ EÚ…™…«∂…±……®…Â ¶……M… ±…™……*

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2. +…<«.V…“.Bx….+…‰.™…⁄ E‰Ú I…‰j…“™… EÂÚp˘ ®…Â ∫…®…∫i… M…÷h…i…… |…§…Δv…x…

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3. ®…U÷Ù+…Æ˙…Â EÚ…‰ ∫…∂…®…“ ]ı ⁄h…… |…∫…Δ∫EÚÆ˙h… {…Æ˙ |… ∂…I…h… n‰x…‰ E‰Ú ±…B 22.7.2013 ∫…‰ 24.7.2013i…EÚ x…°ËÚ]ı,¥…ËV……M… ®…Â|… i… x…™…÷HÚ EÚ™…… M…™……*

4. 5.8.2013 ∫…‰7.9.2013 i…EÚ EÚ…™…«¶……Æ˙“ + v…EÚ…Æ˙“ E‰Ú ∞¸{… ®…ÂEÚ…™…« EÚÆ˙x…‰ E‰Ú ±…B x…°ËÚ]ı,¥…ËV……M… ™…⁄ x…]ı ®…Â |… i… x…™…÷HÚ EÚ™……M…™…… +…ËÆ˙ +…Δv{… ¥…∑… ¥…t…±…™… E‰Ú ∫x……i…EÚ…‰k…Æ˙ ¥…t…Ãl…™……Â +…ËÆ˙™…⁄.Bx….b˜“.{…“ {… Æ˙™……‰V…x…… E‰Ú i…Ω˛i… +…Δw… |…n‰∂…,EÚ…EÚ“x……b˜… V…±…‰E‰Ú ®…U÷Ù+…Æ˙…Â EÚ…‰ |… ∂…I…h… n˘™……*

5. <Δ n˘Æ˙… M……ƒv…“ ®…÷HÚ ¥…∑… ¥…t…±…™…,I…‰j…“™… EÂÚp˘,EÚ…‰S…“ ®…Â25.10.2013 EÚ…‰ ∫…®…x¥…™…EÚ…Â EÚ“ §…Ë ÊÚ ®…Â ¶……M… ±…™……*

6. 7.11.2013 ∫…‰11.11.2013 i…EÚ M……ƒv…“ EfiÚ π… ¥…Y……x… EÂÚp˘,EfiÚ π… ¥…Y……x… ¥…∑… ¥…t…±…™…, §…ËÈM…±…⁄∞¸, EÚx……«]ıEÚ ®…Â +Δi…Æ˙…«π]≈ı“™… EfiÚ π…|…n˘∂…«x…“ EfiÚ π… ®…‰±…‰ ®…Â ¶……M… ±…™……*

7. 17.12.2013 ∫…‰ 19.12.2013 i…EÚ ™…⁄.V…“.∫…“ +…ËÆ˙ ¥…Y……x…B¥…Δ |……Ët…‰ M…EÚ“ ¥…¶……M…,¶……Æ˙i… ∫…Æ˙EÚ…Æ˙ E‰Ú ∫…Ω˛™……‰M… ∫…‰ ∫E⁄Ú±…+…Ï°Ú <Δ]ıŒ∫]≈ı™…±… °Ú∂…Æ˙“V…,EÚ…‰S…“ ¥…Y……x… B¥…Δ |……Ët…‰ M…EÚ“ ¥…∑… ¥…t…±…™… u˘…Æ˙… ∫…®…÷p˘“ J……t B¥…Δ ¥™……{……Æ˙ {…Æ˙ +…™……‰ V…i…Æ˙…π]≈ı“™… EÚ…™…«∂……±…… ®…Â ¶……M… ±…™……*

8. Æ˙…V™… ®……Œi∫™…EÚ“ |…£…Δv…x… ∫…Δv…,E‰ÚÆ˙±… ∫…Æ˙…EÚÆ˙ u˘…Æ˙… +…™……‰ V…i…Ω˛…‰x…‰ ¥……±…‰ ¶……Æ˙i… +Δi…Æ˙…«π]≈ı“™… BC¥…… ∂……‰,2014 E‰Ú ∫…Δ§…Δv… ®…Â9.1.2014 EÚ…‰ ∫…Æ˙EÚ…Æ˙ + i… l… P…Æ˙ EÚ…‰S…“ ®…Â ®……x…x…“™… ®……Œi∫™…EÚ“®…Δj…“ u˘…Æ˙… ∫…Δ™……‰ V…i… §…Ë ÊÚ ®…Â ¶……M… ±…™……*

9. V…™…{…⁄Æ,Æ…V…∫l……x… ®…Â 21-23,V…x…¥…Æ“,2014 EÚ…‰ ®……∫]ıÆ |… ∂…I…EÚ…ÂE‰Ú ±…B x……Æ˙“ +…ËÆ˙ §……±… ¥…EÚ…∫… ®…Δj……±…™…,¶……Æ˙i… ∫…Æ˙EÚ…Æ˙ u˘…Æ˙…|……™……‰ V…i… +…ËÆ˙ Æ˙…π]≈ı“™… O……®…“h… ¥…EÚ…∫… ∫…Δ∫l……x… u˘…Æ˙… +…™……‰ V…i…V…Âb˜Æ˙ §…V…À]ıM… {…Æ˙ Æ˙…π]≈ı“™… EÚ…™…«∂……±…… ®…Â ¶……M… ±…™……*

10. V…™…{…⁄Æ,Æ…V…∫l……x… ®…Â 21-23,V…x…¥…Æ“,2014 EÚ…‰ ®……∫]ıÆ |… ∂…I…EÚ…ÂE‰Ú ±…B x……Æ˙“ +…ËÆ˙ §……±… ¥…EÚ…∫… ®…Δj……±…™…,¶……Æ˙i… ∫…Æ˙EÚ…Æ˙ u˘…Æ˙…|……™……‰ V…i… +…ËÆ˙ Æ˙…π]≈ı“™… O……®…“h… ¥…EÚ…∫… ∫…Δ∫l……x… u˘…Æ˙… +…™……‰ V…i…V…Âb˜Æ˙ §…V…À]ıM… {…Æ˙ Æ˙…π]≈ı“™… EÚ…™…«∂……±…… ®…Â “NIFPHATT’sintervention on the skill upgradation programs forFisherwomen and gender development” {…Æ˙ +…±…‰J…|…∫i…÷i… EÚ™……*

19. x…°ËÚ]ı E‰Ú + v…EÚ… Æ˙™……Â u˘…Æ˙… ¶……M… ±…B M…B EÚ…™…«∂……±……Bƒ,∫…ΔM……‰Œπ]ı™……ƒ,∫…®®…‰±…x… +…ËÆ˙ |… ∂…I…h…

21

{…Æ˙ +…™……‰ V…i… + ¶… ¥…x™……∫… EÚ…™…«GÚ®… ®…Â ¶……M… ±…™……*

2. C™…⁄∫…Ë]ı EÈÚ{…∫…,EÚ…‰S…“ ®…Â 17.12.2013 ∫…‰ 19.12.2013 i…EÚ

C™…⁄∫…Ë]ı u˘…Æ˙… +…™……‰ V…i… ∫…®…÷p˘“ J……t ∫…÷Æ˙I…… +…ËÆ˙ ¥™……{……Æ˙ {…Æ˙

Æ˙…π]≈ı“™… |… ∂…I…h… ®…Â ¶……M… ±…™……*

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Ω˛…‰]ı±… +…§……n˘,S…÷Œ±±…CEÚ±…,EÚ…‰S…“ ®…Â 18.1.2014 EÚ…‰ +Δ]ıŒ∫]≈ı™…±…

°Ú∂…Æ“V… B±…⁄ ®…x…“ ∫…Δv…,C™…⁄∫…Ë]ı u˘…Æ… ®……Œi∫™…EÚ“ =t…‰M… E‰Ú {…™…«¥…‰I…EÚ“™…

EÚ…Ã®…EÚ…Â E‰Ú ±…B +…™……‰ V…i… |… ∂…I…h… EÚ…™…«GÚ®… ®…Â ¶……M… ±…™……*

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13.7.2013 EÚ…‰ C™…÷∫…Ë]ı,EÚ…‰S…“ E‰Ú +…Ët…‰ M…EÚ ®……Œi∫™…EÚ“ {…⁄¥…«

UÙ…j… ∫…ΔP… u˘…Æ˙… ®……Œi∫™…EÚ“ I…‰j… ®…Â =i{……n˘ B¥…Δ M…÷h…i…… +…∑……∫…x…

{…Æ˙ +…™……‰ V…i… + ¶… ¥…x™……∫… EÚ…™…«GÚ®… ®…Â ¶……M… ±…™……*

b˜…Ï.B∫…. M… Æ˙V……, x…n‰∂…EÚ

1. +Δi…ÆÆ…π]≈ı‘™… ®……x…EÚ ∫…ΔM… ˆˆx… i…EÚx…“EÚ“ ∫… ®… i…/234(+…<«.B∫….+…‰/]ı“.∫…“-234) E‰Ú i…Ω˛i… “Standards of Traceability forincluding crustaceans and molluscs shell fish” E‰Ú x…™…i…x… E‰Ú ±…B EÚ…™…« n˘±… ∫…n˘∫™… ∫…Δ™……‰V…EÚ E‰Ú ∞¸{… ®…Â ∫…‰¥…… EÚ“*

2. ¶……Æ˙i…“™… J……t ∫…÷Æ˙I…… +…ËÆ˙ ®……x…EÚ |…… v…EÚÆ˙h… ®…Â ∫…n˘∫™… E‰Ú ∞¸{…®…Â ∫…‰¥…… EÚ“*

3. ®…UÙ±…“ i…l…… ®…i∫™… =i{……n˘…Â E‰Ú ∫¥……∫l™…{…⁄h…« +…™……i… EÚ“ ®……x…EÚŒ∫l… i…™……Â EÚ“ ∫…®…“I…… EÚÆ˙x…‰ ¥……±…“ EfiÚ π… ®…Δj……±…™… EÚ“ ¥…∂…‰π…Y…∫… ®… i… EÚ“ O…⁄{… ±…“b˜Æ˙ E‰Ú ∞¸{… ®…Â ∫…‰¥…… EÚ“*

4. J……t |…∫…Δ∫EÚÆ˙h… =t…‰M… ®…Δj……±…™… E‰Ú i…Ω˛i… ®…i∫™… |…∫…Δ∫EÚÆ˙h… ¥…EÚ…∫… {… Æ˙π…n˘ EÚ“ ∫…n˘∫™… E‰Ú ∞¸{… ®…Â ∫…‰¥…… EÚ“

5. ¶……Æ˙i… ®……x…EÚ §™…⁄⁄Æ˙…Â EÚ“ 7 B.b˜“-12- ®…UÙ±…“ i…l…… ®…i∫™… =i{……n˘…Â{…Æ˙ i…EÚx…“EÚ“ ∫… ®… i… ®…Â ∫…n˘∫™… E‰Ú ∞¸{… ®…Â ∫…‰¥…… EÚ“*

20. i…EÚx…“EÚ“ ∫… ®… i…™……ƒ

11.E‰ÚÆ˙±… Æ˙…V™… ¥…Y……x… B¥…Δ |……Ët…‰ M…EÚ“ ∫…ΔO…Ω˛…±…™…, i…Ø˚¥…x…xi…{…÷Æ˙®… ®…Â14.2.2014 EÚ…‰ |… ∂…I…÷i…… |… ∂…I…h… §……‰b«,S…‰z…<«,i…EÚx…“EÚ“ ∂…I……+…ËÆ˙ ¥™……¥…∫…… ™…EÚ =SS… ®……v™… ®…EÚ ∂…I…… x…n‰∂……±…™……Â u˘…Æ˙… ∫…Δ™…÷HÚ∞¸{… ∫…‰ +…™……‰ V…i… |… ∂…I…÷i…… |… ∂…I…h… {…Æ˙ <Δ]ı∫]≈ı“ <ΔŒ∫]ı]ı ⁄∂…x…<Δ]ıÆ˙BC]ı“¥… ®…“]ı ®…Â ¶……M… ±…™……*

∏…“®…i…“.À∫…v™…… ®…‰Æ˙“, |…∫…Δ∫EÚÆ˙h… +…ËÆ˙ M…÷h…i…… +…∑……∫…x… {…™…«¥…‰I…EÚ

1. 18.10.2013 ∫…‰ 31.10.2013 i…EÚ ∫…}]ı,EÚ…‰S…“ ®…Â =SS…n˘…§… |…∫…Δ∫EÚÆ˙h… {…Æ˙ Æ˙…π]≈ı“™… |… ∂…I…h… ®…Â ¶……M… ±…™……*

2. C™…⁄∫…Ë]ı EÈÚ{…∫…,EÚ…‰S…“ ®…Â 17.12.2013 ∫…‰ 19.12.2013 i…EÚC™…⁄∫…Ë]ı u˘…Æ˙… +…™……‰ V…i… ∫…®…÷p˘“ J……t ∫…÷Æ˙I…… +…ËÆ˙ ¥™……{……Æ˙ {…Æ˙Æ˙…π]≈ı“™… |… ∂…I…h… ®…Â ¶……M… ±…™……*

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1. 13.7.2013 EÚ…‰ C™…÷∫…Ë]ı,EÚ…‰S…“ E‰Ú +…Ët…‰ M…EÚ ®……Œi∫™…EÚ“ {…⁄¥…«UÙ…j… ∫…ΔP… u˘…Æ˙… ®……Œi∫™…EÚ“ I…‰j… ®…Â =i{……n˘ B¥…Δ M…÷h…i…… +…∑……∫…x…

6. <Δ n˘Æ˙… M……ƒv…“ ®…÷HÚ ¥…∑… ¥…t…±…™… E‰Ú ∫E⁄Ú±… +…Ï°Ú B O…EÚ±S…Æ˙ ®…Â b˜{±…‰®…… EÚ…™…«GÚ®… E‰Ú i…Ω˛i… ®…i∫™… =i{……n˘ |……Ët…‰ M…EÚ“ b˜{±……‰®……{……`ˆ¨GÚ®… EÚ“ +x…÷®……‰ n˘i… ∫…Δ{……n˘EÚ E‰Ú ∞¸{… ®…Â ∫…‰¥…… EÚ“*

7. ®…⁄±™… ¥…Ãv…i… =i{……n˘ ¥…EÚ…∫… E‰Ú ±…B ®…∂…“x… Æ™……Â i…l…… ={…∫EÚÆ…Â {…ÆB®….{…“.<«.b“.B EÚ“ ∫…Ω… ™…EÚ“ ∫… ®… i… ®…Â ∫n˘∫™… E‰Ú ∞¸{… ®…Â ∫…‰¥…… EÚ“*

8. x™…… ™…EÚ ¥…∂…‰π…Y……Â E‰Ú ∫……l… {…Æ˙…®…∂…« EÚÆ˙E‰Ú V…±…“™… §…®…… Æ˙™……Â E‰Ú x…™…Δj…h… ¥… |…§…Δv…x… E‰Ú ±…B +±{…EÚ… ±…EÚ i…l…… n˘“P…« EÚ… ±…EÚ={……™… E‰Ú ±…B BEÚ x™…… ™…EÚ ∫…®…l…«x…“™… f¯…ΔS…… E‰Ú |…∫i……¥… EÚÆ˙x…‰E‰Ú ±…B EfiÚ π… ®…Δj……±…™… u˘…Æ˙… M… `ˆî… ¥…∂…‰π…Y… n˘±… EÚ“ ∫…n˘∫™… E‰Ú∞¸{… ®…Â ∫…‰¥…… EÚ“*

9. 2011-2012 E‰Ú n˘…ËÆ˙…x… ¥…∑… §…ÈEÚ u˘…Æ˙… x… v… |…n˘…x… EÚÆ˙x…‰ {…Æ˙Bx….B.+…<«.{…“ E‰Ú {… Æ˙™……‰V…x……+…Â ®…Â ∫…Ω˛ ∫…Ω˛…™…i…… ∫…ΔP… {… Æ˙™……‰V…x……+x¥…‰π…EÚ E‰Ú ∞¸{… ®…Â ∫…‰¥…… EÚ“*

10. x…°ËÚ]ı ®…Â <Δ n˘Æ˙… M……ƒv…“ ®…÷}i… ¥…∑… ¥…t…±…™… E‰Ú +v™…™…x… EÂÚp˘ EÚ“∫…®…x¥…™…EÚ E‰Ú ∞¸{… ®…Â ∫…‰¥…… EÚ“*

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