Unveiling the culture of salted seafood preservation of Bantayan Island, Cebu, Philippines
DOI:
https://doi.org/10.48017/dj.v11iSpecial_1.3638Keywords:
Fish paste, fishing village, fishingAbstract
Unveiling the cultural practices of salted food products, the ingredients, packaging, and promotion responded to consumer demands. A qualitative descriptive design was used in the study. Interviews, questionnaires, observations, and field notes were also used as research techniques. Thirty (30) research participants were selected as salted seafood product makers through purposive sampling, and another ten (10) participants were selected through convenience sampling in Taboan Public Market for product validation. A thorough discussion of the cultural significance of producing salted seafood products such as ginamos, amahong, and tinabal was anchored on the generated themes. The unveiling of salted seafood products such as ginamos, amahong, and tinabal used sanitary processes and utilized localized ingredients and unsophisticated packaging. The Philippine Development Plan supported their flight to the rest of the world to achieve SDGs 1 and 2 in line with the goals of promoting salted seafood products from the fishing sector, as a reassertion of a unique Cebuano cultural identity that needs ardent government support and promotion for national and international trading. The use of the five foci in the policy brief supports local government officials in promoting the sustainable development of the production of salted seafood products of Bantayan and the rest of the country.
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