Selected Fisheries Books of Dr. A K M Nowsad Alam: At a glance

In English:

Participatory Training of Trainers: A new approach applied in fish processing

This is a text book/ ToT training manual for the undergraduate/graduate students and extension workers who are engaged in the promotion of fish processing in the country.  The basics and tools of fish processing used in Bangladesh are presented in the form of a completely participatory new approach of ToT.  To establish an effective training network [Core Trainer – Extension Worker – NGO personnel – Target Community] and to smooth up a feed-back flow at each level, a comprehensive training approach needs to be introduced.   In accordance with such approach, in this book, an activity-based delivery of the topics is designed where the students/extension workers can be able to learn the things through the participatory activities before the field based practical sessions are conducted.  This book describes a new training approach that was developed and introduced for conducting training of trainers (ToT) for the GO-NGO extension workers.  The ToT was brought into the field and made effective avoiding classroom based approach of delivery.  A self-facilitated fully participatory training technique was applied.  Beside the principles and applications of the new ToT, this book covers the best possible choice of appropriate fish processing technologies particularly suited for small-scale processors.  These include post-harvest handling and distribution of fish, icing, freezing, sun-drying, smoking, salting, fermenting, packaging of fish and quality control of domestic fish products.  Adaptable improved techniques of fish handling, preservation and processing and low-cost, sustainable and user/ environment friendly technologies developed by participatory stakeholder-based methods have also been included in this book.  Fish processing methods are presented in learners’ friendly ways as information pools to support the hands-on lab or field based practical sessions. This book is published by the BFRF (Bangladesh Fisheries Research Forum). Total page 328. Ecopy of this book is available here.

Low-cost Processing of Fish in Coastal Bangladesh

A reference book with detailed description of low-cost traditional processing and packaging of fish in coastal areas of Bangladesh.  The reduction of post-harvest loss and improvement of the quality of the traditional products are two important ways by which a characteristic change towards empowerment of the poor fishermen and small-scale processors can be achieved.  Both reduction of post-harvest loss and improvement of the quality need that the traditional and low-cost small-scale fish processing should be known to the innovative activists, extension workers, developmental partners like NGOs and foreign donors, universities, research institutes, government agencies, policy makers,  researchers, teachers and students.  With this aim, the data generated during extensive field visits and baseline survey of the FAO Project (BGD/97/017) and  suggested improved methods developed by participatory stakeholder-based approach, which are field tested and being practiced by the community have been compiled, that leads to generate this reference book Low Cost Processing  of Fish in Coastal Bangladesh.  Published by the FAO (Food and Agricultural Organization).  Total page  88.

In Bangla or Bengali:

দীর্ঘকাল সংরক্ষণ ও অধিক মুনাফার জন্য মাছের সামাজভিত্তিক ব্যবহার

(Community-based Utilization of Fish for Long Shelf-life and High Profit)

This is a training manual/text book introducing new ToT approach written for students/extension workers in Bangla.  Fish Processing is a new subject, not only to the target fishing communities, but also to the GO/NGO extension workers of the country, who have long been acquainted and handled only with aquaculture related issues.  To bring this new topic in a training course, careful selection of curriculum and use of easy and learners’-friendly phrases were felt important. For this purpose, a simplified manual with easy explanation of the practices is prepared. Complex theories are avoided. Traditional process line, associated constraints and scope for development with suggested improved practices are highlighted.  All these simple information are provided through the new participatory self-facilitated ToT approach. Published by the FAO (Food and Agricultural Organization).  Total page 85.

মাছে বরফ দেয়ার সঠিক পদ্ধতি

(Icing of Fish)

A community manual written in Bangla on Appropriate Icing of Fish. Simple methods of icing, nature of ice box, water for ice making, quantity of ice required for icing, etc are described.  Published by the FAO. Total page 09.

কাঁচা মাছের প্রারম্ভিক পরিচর্যা ও বিক্রয়ের জন্য প্রস্তুতকরণ

(Preparation of Wet Fish…)

Handling of wet fish is a delicate practice since most of quality deterioration occurs due to mishandling of newly died/caught fish.  It is important because, quality does not deteriorate at this stage but exert hidden multiplier impacts, if any mishandling done, at later stages in the hands of other stakes in the distribution channel.  Therefore primary fish handlers should take the responsibility to handle fish carefully, so that a prime quality can be retained at the later stages.  Keeping the theme in mind, this book has been written in Bangla to aware the primary fish handlers, like farmers, fishers and traders, on handling and preparation of wet fish for distribution and marketing. This book describes the types and features of fish processing room, fish box, containers and utensils for the preparation of fish, importance of fish washing, nature of wash water and packaging and value-addition in wet fish.  Although targeted for primary handlers, the students and extension workers can also draw immense benefit from the book.  Enthusiastic entrepreneurs can adopt the techniques to initiate wet fish preparation and value-addition enterprise. Published by the FAO in 2005. Total page 44.

মাছের পঁচন রোধ ও গুনগত মান সংরক্ষণ

(Spoilage of Fish and Quality Maintenance)

A community manual written in Bangla on spoilage and keeping quality of fish. Fish is the prime supplier of protein in Bangladesh.  Fish encounters huge post-harvest losses, both qualitative and quantitative, for many reasons. Careful handling can reduce both types of such losses.  This book describes the reasons of post-harvest losses in fish and measures to stop or reduce such losses.  Therefore, improved post-harvest handling and pre-processing are presented in easy language.  The primary producers, fish traders, transporters and processors will be particularly benefited from the book.  Extension can use this as a handy reference book. Published by FAO in 2004. Total page 24.