| MSB Number | MSB50953424 |
| Date of Commencement: | 04 Aug, 2021 |
Progressive Farmer Details
| Name of the progressive farmer: | Koppanathi Ramaiah |
| Name of the FLC: | PALAKAYATHIPPA |
| Mobile Number: | XXXXXXXX24 |
| Aadhar Number: | XXXX-XXXX-0060 |
| Date of Commencement: | 04 Aug, 2021 |
| Sector: | Marine |
| No. of fishing crafts available: | 45 |
| FLC No: | 1 |
| Intervention Adopted: | Post harvest management in marine fish ,prawn |
| Type of Species: | Milk fish, Mullets |
| Duration of MSB: | 90 Days |
| No of Schedule Visits: | 16 |
Schedule Visits
| Visits | Visit Date | Remarks | Status |
|---|---|---|---|
| 1st Visit Date | 05 Aug, 2021 | Post harvest technology is interdisciplinary science and Technique applicable to agriculture produce after harvest for it's protection, Conservation, processing, packaging, distribution, marketing and utilisation to meet the food and Nutritional | Completed |
| 2nd Visit Date | 12 Aug, 2021 | Post harvesting Technology is also Improve the Fish quality and reduce panic selling of surplus fish by providing storage facilities Develop fish processing facility such as Freezing, smoking, canning. | Completed |
| 3rd Visit Date | 18 Aug, 2021 | Chilling is an effective way of reducing spoilage in fish if it is done quickly and if the fish are kept chilled and handled carefully and hygienically . chilling is the greater reduction in bacterial and enzyme activity Fresh water fish keeps longer | Completed |
| 4th Visit Date | 25 Aug, 2021 | The spoilage of fish is caused by Enzymatic, Bacterial and Chemical action in addition the following factors contribute to spoilage of fish High moisture content and High fat content High protien content weak muscle tissue and unhygienic handling | Completed |
| 5th Visit Date | 02 Sep, 2021 | The aim of Fish processing and preservation is to Slow down or prevent this Enzymatic, Bacterial and Chemical deterioration and to maintain the fish flesh in a condition as near as possible to that fresh fish and controlled atmosphere | Completed |
| 6th Visit Date | 08 Sep, 2021 | The most popular fish Preservation method is solar drying it is done in combination with salting fish dried under the sun look and the taste better fish Preservation is to slow down or prevent this Enzymatic, Bacterial and Chemical deterioration | Completed |
| 7th Visit Date | 16 Sep, 2021 | Among the oldest methods of Preservation are drying, refrigeration and fermentation The modern methods include Canning, Freezing and irradiation and the addition of the chemicals modified atmospheric packaging are also preserve the Fish | Completed |
| 8th Visit Date | 22 Sep, 2021 | Fish processing refers to the processes associated with fish and fish products and fish products between the time fish are caught or harvesting and the time the final product is delivered to the customer | Completed |
| 9th Visit Date | 29 Sep, 2021 | the four basic procedures are used in fish processing of fish products are heating Freezing Controllingwater activities by drying or adding the chemical and the irridating All these procedures increase the shelf life of the fish mechanism and the pro | Completed |
| 10th Visit Date | 06 Oct, 2021 | To prevent the spoilage of fish Some form of Preservation is necessary during the period of Preservation the fish is kept as fresh as possible with the minimum loses in flavour,taste ,odour form Nutritive value weight and digestibility of flesh | Completed |
| 11th Visit Date | 11 Oct, 2021 | Most commonly used fish Preservation methods are Chilling, Freezing, Curing drying,salting and Smoking,y irradiation, Canning,marinating, boiling and Fermentation,The other methods such as Preservation irradiation,freeze drying modified atmospheric p | Completed |
| 12th Visit Date | 21 Oct, 2021 | Live Fish is normally Considered to be sterile but Microorganisms are found on the outer surface of Skin and gills and in the alimentary tract of live and newly caught fish in varying number intestines are also a observed | Completed |
| 13th Visit Date | 26 Oct, 2021 | Fish Preservation methods present different methods are Used to preserve the Fish and Fishery products based on the desirable end products properties are needed to prevent fish spoilage and lenghten the shelf life of the Fishery products | Completed |
| 14th Visit Date | 01 Nov, 2021 | Salting is the preservation of food with dry edible salt. ... Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. | Completed |
| 15th Visit Date | 08 Nov, 2021 | Autolysis means "self-digestion". It has been known for many years that there are at least two types of fish spoilage: bacterial and enzymatic. ... In some species (squid, herring), the enzymatic changes precede and therefore predominate the spoilage | Completed |
| 16th Visit Date | 15 Nov, 2021 | The spoilage of fish is caused by enzymatic, bacterial and chemical action. ... The spoilage is reduced or prevented in a number of ways like drying, salting, chilling, canning and freezing. Chilling is a means of short term preservation of seafoods | Completed |
Tagged Farmers
| Farmer Name: | Koppanathi Ramaiah | S/O: | Pothuraju | Mobile: | XXXXXXXX24 | Aadhar Number: | XXXX-XXXX-0060 | Survey Number: | IND-AP-K3-MO-587 |
| Farmer Name: | Bommidi Chinnababu | S/O: | Govindu | Mobile: | XXXXXXXX05 | Aadhar Number: | XXXX-XXXX-3726 | Survey Number: | IND-AP-K3-MO-925 |
| Farmer Name: | Kokkiligadda Nagamalleswarao | S/O: | Venkateswarlu | Mobile: | XXXXXXXX90 | Aadhar Number: | XXXX-XXXX-6474 | Survey Number: | IND-AP-K3-MO-919 |
| Farmer Name: | Koppanathi Venkateswararao | S/O: | Raghavulu | Mobile: | XXXXXXXX24 | Aadhar Number: | XXXX-XXXX-3805 | Survey Number: | IND-AP-K3-MO-1032 |
| Farmer Name: | Kokkiligadda Saibabu | S/O: | Venkateswararao | Mobile: | XXXXXXXX10 | Aadhar Number: | XXXX-XXXX-1531 | Survey Number: | IND-AP-K3-MO-924 |
| Farmer Name: | Kanna Sureshbabu | S/O: | Narasimharao | Mobile: | XXXXXXXX60 | Aadhar Number: | XXXX-XXXX-3102 | Survey Number: | IND-AP-K3-MO-918 |
| Farmer Name: | Kokkiligadda Naresh | S/O: | Nagamalleswarao | Mobile: | XXXXXXXX55 | Aadhar Number: | XXXX-XXXX-2052 | Survey Number: | IND-AP-K3-MO-1075 |
| Farmer Name: | Koppanathi Parusuramaih | S/O: | Pandurangarao | Mobile: | XXXXXXXX97 | Aadhar Number: | XXXX-XXXX-9022 | Survey Number: | IND-AP-K3-MO-911 |
| Farmer Name: | Kokkiligadda Anjaneyulu | S/O: | Saibabu | Mobile: | XXXXXXXX72 | Aadhar Number: | XXXX-XXXX-6294 | Survey Number: | IND-AP-K3-MO-595 |
| Farmer Name: | Odugu Venkateswararao | S/O: | Veerabasavaiah | Mobile: | XXXXXXXX58 | Aadhar Number: | XXXX-XXXX-4043 | Survey Number: | IND-AP-K3-MO-1039 |
Farm MSB Documents
Harvest Details
| Farm Photo: |
|
| Production Sheet: |
|
| Success Story: |
|
| Harvest Date: | 09 Feb, 2022 |
| Production in Tonnes: | 0.0 |
| Crop Damaged Reason(If any): | -- |
| Damaged Date: | -- |
Farmers Attended - VISIT 1
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | post harvest fish lose is the discard of the fish after harvest and causes the loss of potential income .it is because of poor processing techniques,animal predation and insect infestation inadequate packaging and storage and discarding of the fish |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Post harvest technology is interdisciplinary science and Technique applicable to agriculture produce after harvest for it's protection, Conservation, processing, packaging, distribution, marketing and utilisation to meet the food and Nutritional |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 2
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | The need for proper handling and processing of fish is important both for fishing industry and for the Consumers . Improvement of the processing and handling of fish in terms of quality,product range and Volume results in increased economic activity |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Post harvesting Technology is also Improve the Fish quality and reduce panic selling of surplus fish by providing storage facilities Develop fish processing facility such as Freezing, smoking, canning. |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 3
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | The intrinsic and extrinsic qualities of fish vary considerably depending upon on the location of the fishing ground , species, water quality and harvesting techniques bringing down the temperature near to 0 c is possible and result in reduction of |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Chilling is an effective way of reducing spoilage in fish if it is done quickly and if the fish are kept chilled and handled carefully and hygienically . chilling is the greater reduction in bacterial and enzyme activity Fresh water fish keeps longer |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 4
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | YES |
| Name of Expert: | S Sanjeeva Rao |
| Expert Contact Number: | 8186084999 |
| Good Practices: | Whilst the spoilage of fresh and healthy salted fish is well understood,Much less is known about spoilage of lightly preserved fish products it concludes that the spoilage is probably caused by psychotropic and photobacterium bacteria |
| Bad Practices: | Nil |
| Suggestions Given: | |
| The spoilage of fish is caused by Enzymatic, Bacterial and Chemical action in addition the following factors contribute to spoilage of fish High moisture content and High fat content High protien content weak muscle tissue and unhygienic handling |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 5
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | Fish Preservation is the method increasing the shelf life to fish conservation is necessary to keep the dead fish in fresh condition for a quite long time this is achieved by employing the Freezing, smoking and canning fish processing and preservati |
| Bad Practices: | Nil |
| Suggestions Given: | |
| The aim of Fish processing and preservation is to Slow down or prevent this Enzymatic, Bacterial and Chemical deterioration and to maintain the fish flesh in a condition as near as possible to that fresh fish and controlled atmosphere |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 6
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | The methods of preservation is common combinations are salting, drying, salting/marinated, salting/smoking, drying/smoking refrigeration and controlled atmosphere other process combinations are currently being developed along the multiple preservatio |
| Bad Practices: | Nil |
| Suggestions Given: | |
| The most popular fish Preservation method is solar drying it is done in combination with salting fish dried under the sun look and the taste better fish Preservation is to slow down or prevent this Enzymatic, Bacterial and Chemical deterioration |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 7
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | The aim of Fish processing and preservation is to slow down or prevent this Enzymatic, Bacterial and Chemical deterioration and to maintain the Fish flesh in a condition as near. as possible to that of fresh fish the several different ways of process |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Among the oldest methods of Preservation are drying, refrigeration and fermentation The modern methods include Canning, Freezing and irradiation and the addition of the chemicals modified atmospheric packaging are also preserve the Fish |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 8
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | The Fish Preservation is done to prevent the spoilage since the fish is very perishable it is therefore necessary to preserve the fishif not consumed wet salting is the cheaper it requires lesser amounts of Salt the principle is the fish for a long |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Fish processing refers to the processes associated with fish and fish products and fish products between the time fish are caught or harvesting and the time the final product is delivered to the customer |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 9
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | The term Fish processing refers to the processes associated with the fish and fish products between the time fish are caught or harvesting and the time the final product is delivered to the customer and the larger fish processing Companies often oper |
| Bad Practices: | Nil |
| Suggestions Given: | |
| the four basic procedures are used in fish processing of fish products are heating Freezing Controllingwater activities by drying or adding the chemical and the irridating All these procedures increase the shelf life of the fish mechanism and the pro |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 10
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | The aim of Fish processing and preservation is to Slow down or prevent this Enzymatic, Bacterial and the chemical deterioration and to maintain the fish flesh in a condition as near as possible to that of fresh fish to prevent the spoilage of fish |
| Bad Practices: | Nil |
| Suggestions Given: | |
| To prevent the spoilage of fish Some form of Preservation is necessary during the period of Preservation the fish is kept as fresh as possible with the minimum loses in flavour,taste ,odour form Nutritive value weight and digestibility of flesh |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 11
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | FishPreservation is the method of increasing the shelf life of fish and other fish products by applying the principles of fish and landed in a fresh condition wholesome and fit for a human consumption the methods of the freezing, smoking and Canning |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Most commonly used fish Preservation methods are Chilling, Freezing, Curing drying,salting and Smoking,y irradiation, Canning,marinating, boiling and Fermentation,The other methods such as Preservation irradiation,freeze drying modified atmospheric p |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 12
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | Spoilage is the result of a series of changes brought about in the dead fish mainly due to the enzymes and Bacterial action .It starts in the Fish as soon as the fish dies when caught In area's where temperature is high ,fish spoil with in 15-20 hour |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Live Fish is normally Considered to be sterile but Microorganisms are found on the outer surface of Skin and gills and in the alimentary tract of live and newly caught fish in varying number intestines are also a observed |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 13
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | The Most Commonly Used Fish Preservation methods are Chilling, Freezing, Curing, Canning, Marinating, boiling and Fermentation.The other Methods such as Preservation by Irradiation,Freeze drying, Modified atmospheric packaging,retort pouch packaging |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Fish Preservation methods present different methods are Used to preserve the Fish and Fishery products based on the desirable end products properties are needed to prevent fish spoilage and lenghten the shelf life of the Fishery products |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 14
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | Processing refers to mechanical or chemical operations performed on fish in order to transform or preserve them. Fish are processed in a variety of ways and in different working environments. Removing the entrails from fish (e.g. gutting or cleaning) |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Salting is the preservation of food with dry edible salt. ... Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 15
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | Spoilage is caused by the action of enzymes, bacteria and chemicals present in the fish. In addition, the following factors contribute to spoilage of fish. High moisture contentHigh fat contentHigh protein contenWeak muscle tissue.Fish spoilage is ge |
| Bad Practices: | Nil |
| Suggestions Given: | |
| Autolysis means "self-digestion". It has been known for many years that there are at least two types of fish spoilage: bacterial and enzymatic. ... In some species (squid, herring), the enzymatic changes precede and therefore predominate the spoilage |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
Farmers Attended - VISIT 16
| Farmer Name: | Koppanathi Ramaiah |
| Farmer Name: | Bommidi Chinnababu |
| Farmer Name: | Kokkiligadda Nagamalleswarao |
| Farmer Name: | Koppanathi Venkateswararao |
| Farmer Name: | Kokkiligadda Saibabu |
| Farmer Name: | Kanna Sureshbabu |
| Farmer Name: | Kokkiligadda Naresh |
| Farmer Name: | Koppanathi Parusuramaih |
| Farmer Name: | Kokkiligadda Anjaneyulu |
| Farmer Name: | Odugu Venkateswararao |
Visit Information
| Is Expert Visted | NO |
| Name of Expert: | |
| Expert Contact Number: | |
| Good Practices: | Spoilage of fish is a process of deterioration in the quality of fish, which changes its appearance, odour and taste. The breakdown of biomolecules like proteins, amino acids and fats in the fish are the factors responsible for fish spoilage |
| Bad Practices: | Nil |
| Suggestions Given: | |
| The spoilage of fish is caused by enzymatic, bacterial and chemical action. ... The spoilage is reduced or prevented in a number of ways like drying, salting, chilling, canning and freezing. Chilling is a means of short term preservation of seafoods |
Visit Documents
| Group Photos: Group Image - 1: |
| Farm Photos: Farm Image - 1: |
| News Articles: |
| Summary Documents: |
