To enhance the market value of Philippine sardines, University of the Philippines Visayas-College of Fisheries and Ocean Sciences dean and professor Encarnacion Emilia S. Yap spearheaded an insightful discussion during DA-BAR’s monthly webinar on 18 May 2023 through Cisco Webex and Facebook Live.
During the webinar, Yap highlighted a value chain map specifically designed for Philippine sardines, encompassing four widely consumed species, namely Sardinella lemuru (formerly known as Sardinella longiceps), Sardinella gibbosa, Sardinella fimbriata, and Amblygaster sirm. These sardines are sourced from both commercial and municipal fisheries, with the prominent commercial species being Bali sardines (Sardinella lemuru) and fimbriated sardines (Sardinella fimbriata).
According to her, sardines make up a substantial portion of the commercial fisheries industry at 27%, with an additional 13% contribution at the municipal level. Furthermore, sardines play a vital role in the Philippine food industry as they are produced in various forms such as canned, dried, and fermented sardine products.
“Because of the significant contribution of the fisheries sector, there is really a need for us to valorize or enhance the value of Philippines sardines,” Yap said.
To enhance the value of sardines, Yap emphasized the importance of optimizing their value as a food resource through methods such as cold storage, improved processing techniques, and enhanced packaging. Furthermore, she highlighted the potential of maximizing sardines as a material resource, not only as a direct human food source, but also by utilizing them for non-food purposes such as fertilizers, fish oil, animal feeds, and through the extraction of bioactive substances. Yap also mentioned the possibility of harnessing sardines as an energy resource by utilizing them for biogas and electricity production through anaerobic digestion.
She also shed light on the underlying issues within the sardine industry such as food losses, limited market access, non-standardized processes, and improper waste management practices. She revealed that some processors and fishers dispose of non-utilized parts of sardines into the sea, resulting in water quality degradation.
To address these challenges, Yap’s project in collaboration with DA-BAR introduced an intervention framework encompassing three measures: formulation of recommended policies and guidelines, improvement of existing technologies, and intensification of directed or focused capability-building mechanisms. The framework aims to bring about positive outcomes that will improve the performance of the Philippine sardine industry.
Towards the conclusion of her presentation, Yap shared details about the US FDA Food Safety Modernization Act which will be in full implementation in January 2026. This particular act is designed to safeguard the safety of consumers and the long term sustainability of sardines and other fish and food commodities.
It mandates that exporters of products must provide appropriate documentation of traceability, from raw materials up to the distribution channels.
“This is a sort of warning to everybody, that we have to gear up our Philippine sardine industry against this impending trade restriction,” she said.
Given the Philippines’ significant role as an exporter of sardines to the United States, adherence to this rule would not only enhance the reputation of Philippine sardines but also provide a consistent and stable income for those engaged in the local sardine industry.