(LUẬN văn THẠC sĩ) 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 : International Program Office Batch : 2016-2020 Thai Nguyen, 25/11/2020 Thai Nguyen,2020 download by : skknchat@gmail.com 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 ii download by : skknchat@gmail.com 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 fishermen 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: iii download by : skknchat@gmail.com 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 iv download by : skknchat@gmail.com 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 v download by : skknchat@gmail.com TABLE OF CONTENTS DOCUMENTATION PAGE WITH ABSTRACT ii ACKNOWLEDGEMENT iv LIST OF FIGURES viii LIST OF TABLE ix LIST OF ABBREVIATIONS x PART I INTRODUCTION 1.1 Research rationale 1.2 Significance of the study 1.3 Research questions and hypotheses 1.3.1 Research questions 1.3.2 Hypothesis 1.4 Research objectives 1.5 Scope and Limitations 1.6 Operational Definition PART II REVIEW OF RELATED LITERATURE 2.1 History of bagoong 2.2 Production of bagoong 2.3 Packaging practices 11 2.4 Nutritional Value of fermented fish 12 2.5 Fermented fish in the Philippines 14 III METHODOLOGY 18 3.1 Materials and Instruments 18 3.2 Research contents 18 3.3 Methodology 19 3.3.1 The research design 19 3.3.2 Interview 20 3.3.3 Respondents 20 3.3.4 Data Collection Process 21 3.4 Time and place of the study 21 3.5 Data Analysis 22 PART IV: RESULTS AND DISCUSSION 24 4.1 Historical origins of bagoong 24 4.1 Types of regional fermented fish products in La Union 27 vi download by : skknchat@gmail.com 4.2 Harvesting procedures of local small scale fishermen 30 4.3 Traditional methods of preparation of regional bagoong 33 4.4 Packaging of regional bagoong 37 4.5 Potential microbial and physical risk 38 4.6 Commercialization 42 4.7 Limitations in making regional bagoong 43 4.8 The nutritional component of bagoong 44 4.9 Discussion 46 PART V CONCLUSION AND RECOMMENDATIONS 49 5.1 Conclusion 49 5.2 Recommendations 49 REFERENCES 51 Appendix 1: 58 Appendix 2: 59 Appendix 3: 60 Appendix 4: 61 vii download by : skknchat@gmail.com LIST OF FIGURES Figure General Production of bagoong 10 Figure Conceptual Framework 18 Figure Location of the research area 22 Figure Distribution of fish sauce based on the research of Naomichi Ishige 25 Figure Anchovies 28 Figure Krill 29 Figure Municipal fishing boats 30 Figure Freshly caught fish 32 Figure The process of homemade bagoong fish using anchovies 34 Figure 10 Different types of packaging 37 Figure 11 The commercialize bagoong 42 viii download by : skknchat@gmail.com LIST OF TABLE Table Summmary of Health Benefits of Fermented fish 45 ix download by : skknchat@gmail.com LIST OF ABBREVIATIONS ℃- 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 x download by : skknchat@gmail.com ... 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... 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... 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 fishermen of Agoo, La