Income enhancement of fishers through product diversification of Black clam (Villorita cyprinoides Gray, 1825)

Abstract

Black clam, a bivalve mollusk is a major fishery in the backwaters, lakes and estuaries of the Vembanad Lake System of Kerala. It accounts for 70 per cent of the clam fishery of the state with a production of 40,298t in the year 2016. Clam meat is highly nutritious and is an important source of protein, vitamins and minerals. Traditionally the harvested clams are boiled and the meat is shucked and sold as such in the domestic market which is generally consumed in fried or curry form. This study carried out under a DST–SEED funded project was intended to add value to the clam meat for product diversification, which in turn could be a source of income for the clam fisher families. The traditional clam meat processing was improved through scientific and hygienic methods like depuration and steam cooking to improve the quality and shelf life of the meat as well as the products from processed clam meat. Several ready-to-eat products like cutlet, samosa, bonda, clam rolls and mixture were prepared and sensory evaluation was done to assess the overall acceptance of the product. Through product diversification fishers can effectively utilize the resource and can also generate additional income.