Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY PAULINE TAVARA DAMASO TRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE OF LA UNION’S BAGOONG, A REGIONAL FERMENTED FISH PRODUCT IN THE NORTHWESTERN PHILIPPINES BACHELOR THESIS Study Mode: Full-time Major : Food Technology Faculty : InternationalProgram Office Batch : 2016-2020 Thai Nguy en, 25/11/2020 DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Pauline Tavara Damaso Student ID DTN1554290045 Thesis Title Traditional Preparation and packaging practices of La Union’s Bagoong, A regional fermented fish product in the Northwestern Philippines Supervisor (s) Dr Nikki Dagamac (Philippines) Dr Vu Thi Hanh (Vietnam) Supervisor’s Signature Abstract: Although regional foods in the Philippines have recognized the authenticity and variety of various ethnic foods for the country, there are still limited sources of information about them just like in the popularly consumed condiment of the Ilocano people, a fermented fish product called bagoong The result of this paper helps to better understand the factors that come up to the unique regional distinction of bagoong by traditional practitioners and Ilocano people Ilocano participants were subjected to comprehensive observation and semi-structured interviews Data were transcribed and thematic analysis was performed to identify patterns of themes This study includes historical profiling of regional bagoong in terms of processing, gathering of raw materials, and the pre- and post-production process of the homemade makers, and small-scale manufacturers From the research, most of the makers of bagoong in Agoo, La Union were small-scale manufacturers which commonly processed in their house There are two types of bagoong in La Union which are bagoong sida and bagoong armang The bagoong sida is composed of different varieties of fish and bagoong armang is made up of krill The main ingredient used in making bagoong was mostly harvested by the small-scale íishermen of Agoo, La Union The small-scale manufacturers were following traditional methods of making bagoong and it was commercialized in the local market of Agoo Different types of packaging were used such as recycled containers, bottled glass, retailed plastics bags, buckets, and drums Moreover, nutritional components and potential risk of regional bagoong of manufacturers were also observed and documented Keywords Commercial foods, Fermentation, Food preservation, Food culture, Regional identity Number of pages: 61 pages Date of November 25, 2020 Submission: ACKNOWLEDGEMENT First, I would like to thank my supervisor, Dr.rer.nat Nikki Herherson Dagamac, for his unending support in conducting this research and sharing his wisdom I am very grateful for his friendly guidance, advises and encouraging words which became a big part of my writing process Thank you for the time and effort in spite of his hectic schedules Thanks for not giving up on me and giving me the chance, it was such a great honor Especial thanks to my Vietnamese adviser, Dr Vu Hanh for her assistance, advice and support regarding to my case Secondly, I sincerely gave thanks to Dr Stefanie Young Eriguel, Mayor of Agoo, La Union Philippines for allowing me to conduct my study To the barangay captains and to the 17 respondents who really contributed much to the success of my research To my close friends: Dicky, Ate Myra, Ate Rhona, Kuya Ponce, Luis, Alysza, Althea, Le and K49-AEP for their help, moral support, love, and always reminding me to be optimistic Thank you for the encouragement which helped me to get through in difficult times Special thanks to Ms Charmaine Carrera, Ms Dianne Rose Carrera and Mr Christian Dy for their thoughtful help and assistance during my interview I greatly appreciate all of your assistance If it was not because of them, I would have not been able to approach the respondents To my family, that served as an inspiration for me to stay strong It was a tough time, but I am really grateful for the priceless advises you have been giving me These people always helped me to keep my life in context Graduate school is not the most important thing in life, but good friends, good times and happiness are Above all else, I express my deepest gratitude to the ultimate Giver of Life, my Savior, the Almighty Father of the Heaven and Earth for guidance, strength and good health, in the mid of pandemic, in this journey It is solely because of the knowledge, wisdom and understanding He blessed me with wisdom that I was able to finish this research Glory to God Pauline Tavara Damaso TABLE OF CONTENTS LIST OF FIGURES LIST OF TABLE Table Summmary of Health Beneíits of Fermented fish 45 LIST OF ABBREVIATIONS °C- Degrees Celcius cm- centimeter CO2 - Carbon dioxide DHA- docosahexanoic acid FAO- Food and Agriculture Organization HACCP- Hazard Analysis and Critical Control Point LAB- Lactic acid bacteria MT- Metric Ton NaCl- Sodium Chloride QDA- Qualitative Data Analysis US- United States PART I INTRODUCTION 1.1 Research rationale Regional foods are characterized by region and human-related factors It is speciíic goods typical for certain historical or geographical areas They show the quality of a given region or entire nation (Minta, 2015) It also recognized the authenticity of the products that attributes to the consumers (Kuznesof et al., 1997) climate, Furthermore, norms, and regional cultural foods depend differences on food (Wahlqvist, accessibility 2007) An and trade, example of regional food in the Philippines is bagoong, a fermented fish product In different parts of the world, fermented fish are produced and devoured and became an integral feature of many cultures of food (Zang et al., 2020) 10 Bagoong, a fermented fish commodity, is always been a part of the Ilocano people The regional bagoong is composed of two types: bagoong sida and bagoong aramang The Agoo, La Union’s bagoong is mostly made up ofanchovies and krill which harvested by the íishermen of Agoo, La Union The bagoong that is produced in La Union was made up by small scale producer and mostly by homemade maker The regional bagoong especially bagoong armang is seasonal since the harvesting season for the bagoong fishes starts from September until December The sellers of the local market acquire their product in Pangasinan, which is known for bagoong in the country, even after the town developed its regional bagoong The regional bagoong has its own story, including the history, pre and post-production process from the íisherman to the vendor The history of the bagoong is not fully known of the manufacturers, the knowledge of making bagoong are known from their ancestors and learned through observations The small scale manufacturers follow basic safety standards during Processing of bagoong However, it is not enough since most of them not have any permit to operate so the business are just limited and not guaranteed that it is safe The packaging of the bagoong is mixed up of traditional way and common packaging The packaging of the homemade bagoong are usually delivered through drums and bucket covered with plastic And the vendors usually sold it by retailed plastic bag and for the bagoong that came from big manufacturer and nearby province placed in plastic pouch and bottled glass with a good labeling of their product Moreover, due to the lack of safety practices and observation of the researcher, the bagoong of Agoo, La Union, may have a potential risk in microbial and physical due to its lack of sanitary permit and hygienic practices during the processing of bagoong However, even the manufacturers not follow some safety protocol, there are no reported cases concerning health issue related to bagoong And lastly, fromthe previous researches, fermented fish similar to bagoong, health beneíits in our health like anticariogenic activity fish paste, have a PART V CONCLUSION AND RECOMMENDATIONS This section presents the summary of the present study Recommendations were drawn on the research íindings as it aims to promote the regional bagoong in La Union, and the safety awareness of the product 5.1 Conclusion Bagoong is an integral part of the Ilocano community since traditionally it has been considered as a staple ingredient in most Ilocano cuisines Bagoong is served as an important side dish or a main dish, mostly the main additives and appetizer of most famous Ilocano dishes that depict the traditional identity of most Ilocano people Filipinos are proud of how great the food in every region Likewise, there is growing interest in knowing the origin as a measure of the integrity of their unique regional food It is with the hope that through this empirical study, the most important take-home message is presented in an international platform: the increase in the documentation of existing traditional and rich indigenous food culture in the Philippines is urgently needed by the country for the continuity of food knowledge and improvement of safety practices that many small scale regional food industries in the Philippines needs to uphold for the sake of food safety, cultural promotion and national identity 5.2 Recommendations Based on the results, four important recommendations were formulated that aims to promote the regional bagoong and its safety Promotion on regional bagoong Most of the commercialized bagoong especially the bagoong sida were come from the nearby provinces We can promote it by introducing more the local bagoong to the market and improvement of the packaging so it will be appealing to the consumer and known that is locally made Moreover, more variety of the bagoong can also promote the local produced bagoong Safety awareness Most of the manufacturers of bagoong followed a basic standard of food safety such as washing their hands Moreover, the processes of making processed in their bagoong house, of where the the small scale environments manufacturer are busy were and unhygienic If hygienic practice is not strictly observed, fresh fish can be highly hazardous to health Thus, seminars to the manufacturers can help to increase the awareness of safety of the manufacturer Improvement of technology The making of bagoong is still practiced utilizing the traditional way Hence, a breakthrough in the technology can help the small scale manufacturers to increase their income and highquality standard of the product Support for the regional food In the Philippines, regional food has a very limited information Therefore, promoting the regional food is very helpful to recognize the region and also the rich food culture of the country The increased interest in traditional and regional food products is a reflection of new food-related tendencies and it is implied by the desire to exhibit (Lee,2011) behaviors and values resulting from cultural heritage REFERENCES Aguilar, G.D (2004) Philippine 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Forestry Advanced Education Program (TUAFAEP) in Vietnam and supervised by Dr Nikki Herherson Dagamac from University of Santo Tomas (Philippines) The purpose of this document is to specify the terms of my participation in the research through being interviewed The purpose of my participation as an interviewee in this research has been explained to me clearly May participation as an interviewee in this research is voluntary There is no explicit or implicit enforcement to participate Participation involves being interviewed by a researcher from TUAF I allow the researcher to take written notes during the interview; I also may allow the recording by audio video tape and taking photo of the interview It is clear to me that in case I not want the interview to be taped I am at any point of time fully entitled to withdraw from participation I have the right not to answer any of the questions if I feel uncomfortable during the session, I have the right to withdraw from the interview I have been given the clear guarantees that, if I wish so, the researcher will not identify me by name or function in any report using information obtained from this interview and that my confidentiality as a participant in this study will remain secure The access to the interview transcript will be limited only to Ms Pauline Damaso and her supervisors Participant’s signature Researcher’s Signature Date Date 78 Appendix 2: Letter of formality for the mayor of Agoo, La Union Appendix 3: Letter of formality to the captain of barangay San Julian West, Ago, La Union ./* \ SOC1AUST REPVBLM? 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