Traditional practices of fermenting small rock oysters (Sacosstrea sp.) "Sisi"
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Date
2014
Metadata
Показать полную информациюAbstract
The fermented product from small rock oyster (Sacosstrea sp.) locally known, 'Sisi' is an essential source of livelihood in Zumarraga, Samar. Key informant interviews, ocular observation and focus group discussion (FGD) were conducted to find out the traditional practices used in producing 'Sisi'. Salient findings showed that non-standardized processing of Sisi was practiced, thus limiting the revenues derived from this marginalized industry. Furthermore, 'Sisi' has high ash content with high microbial count which indicates that there are some colonies that grow in the mixture. Hence, there is a need to standardize the methods applied in producing fermented small rock oyster 'Sisi'.Journal
The Countryside Development Research JournalVolume
2Issue/Article Nr
1Page Range
52-60Resource/Dataset Location
http://cdrj.ssu.edu.ph/traditional-practices-of-fermenting-small-rock-oysters-sacosstrea-sp-sisi/?ofdl=161Collections