IJERD – International Journal of Environmental and Rural Development (2017) 8-2

Research articleerd

Dried Porang Industry in Lakewood, Zamboanga Del Sur,Philippines
LORITA P. ANDOT*J.H. Cerilles State College Lakewood Campus
Biswangan Lakewood, Zamboanga del Sur, Philippines
Email: loritapotayreandot@gmail.com

REGUCIVILLA A. POBAR
Bohol Island State University, Tagbilaran City, Bohol, Philippines
Email: regupobar@gmail.com
Received 14 January 2017

Accepted 11 November 2017(*Corresponding Author)

Abstract Porang is a kind of small scaly fish, as small as anchovies which thrive in brackishwater. In a lake in Lake Wood, Zamboanga del Sur, a group of fishermen survived for many
years because of Porang fishing and dried Porang industry. This study was conducted todetermine the current status of the dried Porang industry in Lake Wood, Zamboanga del Sur,
Philippines. This is a normative-descriptive study employing observation, interview, andquestionnaire techniques. The 120 fisherfolks who were directly involved in the dried Porang
industry were the respondents of the study. It was found out that there were problems andchallenges which the respondents and the industry were facing at present. One of theproblems met was the slowly decreased of Porang in the lake. The result also showed that
their practices especially the hygienic practices were not in conformity with the code ofpractice for processing and handling of dried fish as reflected in the Philippine NationalStandards. It is recommended that a seminar about proper handling of dried fish be conducted
so that the fisherfolks will be aware of it, thus leading to sustainable dried Porang industry.
It is recommended further that these fisherfolks would also be educated on the proper way ofcatching this kind of fish to avoid their possible extinction in the lake.
Keywords dried, Porang fish, practices, conformity, Philippine standard

INTRODUCTION
Porang fish (Rasbora sp.) is one among the abundant fish species and the only endemic specie foundin Lake Wood Zamboanga del Sur (Superales, Zaparalla, Zacala, & Narbasca, 2013). Just like anyother fish species, Porang is high in protein and rich in omega-3 fatty acids which are also essential
nutrients in the human body system.
For some reasons, the Subanens (the major ethnic group living in the suburban areas) inparticular, have been using their own initiatives in preserving the Porang following no standard
procedure in drying it. Besides, the Subanens do not care the aftertaste of their dried Porang nor evenconsider its packaging, resulting at a very low price when selling the dried Porang in the market.
Although, despite the Subanens have been preserving the Porang by drying, still there could bemany methods of preserving fish in order to withstand longer such as, by salting, freezing, smoking,cooking, pickling, and drying. Noticeably, there has been no established standard procedure has been
followed by the Subanens in drying the Porang, to the extent of its production practices andmarketability. Hence, this investigation sought to shed light by employing descriptive survey designusing interview and questionnaires in assessing the current status of the Dried Porang Industry in
Lake Wood, Zamboanga del Sur and further finding out the production process is in conformity withthe Philippine National Standard (PNS) Bureau of Food and Drugs (BFAD).
OBJECTIVESⒸ ISERD

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IJERD – International Journal of Environmental and Rural Development (2017) 8-2This study was conducted to determine the current status of the dried Porang industry in Lake Wood,
Zamboanga del Sur in terms of source of fresh Porang, volume of catch per season, Porang catching
method used, number of years in Porang fishing, strengths and drawbacks of Porang fishing, commonproblems and challenges of Porang, fishing industry, marketability and shelf life.
METHODOLOGYThis is a normative-descriptive study employing observation, interview, and questionnairetechniques. The 120 fisherfolks who were directly involved in the dried Porang industry were therespondents of the study.
RESULTS AND DISCUSSION
Table 1 manifested the source of fresh Porang, volume of catch per season, Porang catching method,and number of years in Porang fishing. It shows that 46 or 40 percent of the fisherfolks got more fishin the creek while about 11 or 9.57 percent revealed that they got fish from the central section of thelake.
This implies that the fishermen in Lake Wood got Porang fish often in the creek (sapa). This is
the area where most of the Porang thrive. However, some of the fisherman can also caught more in
the lakeshore especially those fishermen who did not own a bukana which serves as an entrance ofPorang to the creek. The creek serves as the breeding place of Porang. According to Simons (2017),
a creek often shallows and flows into larger bodies of water such that of the lake that will provide
habitat to non-living and living things.
Also shown in Table 1, is the volume of catch of Porang by the fishermen per season. It discloses
that during rainy season 108 or 93.91 percent of fishermen caught 0-6 kilos, 4 or 3.48 percent caught
7-15 kilos and 1 or 87 percent each had 16-21 kilos and 22 kilos and above. Meanwhile, during dryseason, 113 or 98.26% had 0-6 kilos catch and 3 or 1.74 percent had 7-15 kilos. The results impliedthat during dry season the fishermen of Lakewood got only a few catch of porang. According to thefishermen they can have 2 kilos or below or even nothing during dry season. Only few of Porangreached the creek or bukana in this period. Most of the fishermen made other alternative to support
their families. Other find jobs out of town and others went on farming to provide their family’s dailyneeds. For the fisherfolks, the family experienced crisis during this season.
The results implied that fisherfolks have greater catch of Porang in rainy season than in dry
season. It has been observed by them that Porang were abundant because of the increased water flowon the creeks and water inlets. During this time, the water temperature declines and the Porang moveto higher areas to spawn and breed. As cited in the study of Alkins-Koo (2000) and Ballesteros (2009),
in the tropical water system, most fishes breed during the rainy season; however, a few breed during
the dry season, (Pusey, 2002) (Torres-Mejia &Ramírez-Pinilla, 2008) or throughout the year (AlkinsKoo, 2000). Variation in reproductive seasonality has been associated with several factors, such asavailability of nursery areas, availability of food for adults or juveniles and competition for breedingsites in the river system. The highest feeding activities of tropical fishes usually occur during therainy seasons when the availability of prey is relatively higher (Ballesteros, 2009).
In the same table it is shown that the catching method used. Fish net (Pukot) got the highest as
admitted “by 75 respondents (61.22%)”. Net with bamboo on both ends got the lowest response asclaimed “by 28 respondents (24.35%)”. The results connote that the fishermen in Lake Wood usedfish nets in catching the Porang. According to the fisher folks there were regulations made by theLocal Government Unit (LGU) on the size of the hole of the net to be used in catching Porang.
Because there is no strict implementation on the said policies, some of the fisherfolks used net withsmall holes than the prescribed net in catching the Porang which led to the capture of small specie.
This is one of the reasons why the Porang is diminishing in the lake. There was depletion of catchper day. Net with bamboo of both ends were the usual fishing gear used by some fishermen especiallythose who were catching Porang on the lakeshore or in the creek.

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Furthermore, Table 1 showed the number of years the Porang dryer-sellers go on fishing. 0-3years posted the highest percentage as replied “by 46 respondents (40%)” while “by 12 (10.43%)”
had been in Porang fishing from 7 to 9 years. The results indicated that most of the Porang fishermen
have experienced on Porang fishing on a short period of time but it was also noted by the researcherthat “by 38 respondents (33.04%)” had 10 years and above experience in Porang fishing which meansthat Porang fishing was already their source of livelihood since they started this job.
Table 1 Source, volume of catch, catching method and number of years in Porang fishing
Source of fresh Porang
Entry point of the Lake
Creek
Central Section
Other Part of the Lake
Volume of catch per season
0-6 kilos
7-15 kilos
16-21 kilos
22 kilos and above
Catching method
Bamboo Trap
Fish NetNet with bamboo on both ends
Number of years in Porang fishing
0-3
4-6
7-9
10 and above

Total
30
46
1128
Rainy Season
F%`
Rank
108
93.91
14
3.48
2
1.87
3.5
1.87
3.5
Frequency
1275
28
Frequency
46
19
1238

Percentage (%)
26.09
40.00
9.57
24.35
Dry Season
F%`
113
98.26
31.74
00
Percentage
10.43
61.22
24.35
Percentage
40.00
16.52
10.43
33.04

Rank
2143Rank
12Rank213Rank
1342

Table 2 discloses the strengths and drawbacks of Porang Fishing. Among the identified
strengths “help augment family income” was identified as the top strength “by 44 respondents(38.26%)”. And “by 34 respondents (29.57%)” claimed it “sustained family’s food consumption
while “by 17 (14.78%)” said it “help promote the One Product One Municipality”. The results
implied that the Porang industry was of great helped to the Porang fishermen for this generate
additional income at the same time it could also be used as a staple food for their consumption.
Porang fishing had also drawbacks as reflected in Table 2. More than half “ by 71 respondents(61.74%)” testified that this is seasonal, “ by 30 respondents (26.09%) said that the industry isdepleting and slowly becoming extinct while 8 or 6.96 percent of the respondents claimed thatyounger generation slowly lost their interest in Porang fishing and 6 or 5.22 percent said this industry
is a slow merchandising commodity.
Table 2 Strengths and drawbacks of Porang fishing
Strengths
Help augment family income
Sustain family’s food consumption
Help in the economic development of thecommunity
Help promote One Product One Municipality
DrawbacksThis industry is a slow merchandising commodity
This is a seasonal industry
Depleting and slowly becoming extinct
Younger generation is slowly losing interestⒸ ISERD

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Total
44
34
20

Percentage (%)
38.26
29.57
17.39

Rank
12
3

17

14.78

4

671
30
8

5.22
61.74
26.09
6.96

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IJERD – International Journal of Environmental and Rural Development (2017) 8-2The findings connoted that the Porang in Lake Wood is sporadic, meaning that the abundancyof the species is not constant. To the fishermen their cached is not anymore as plentiful as before,
nowadays only few Porang will be caught that sometimes they can experience “no catch” at all forthree hours or more staying in the lake water watching for their fish net.
On the other hand, Table 3 reflected the problems and challenges of Porang industry. As shown,“by 87 respondents (75.65%)” claimed that diminishing Porang was the number one problem. It isfollowed by no control on the size of Porang catch as identified “by 11 respondents (9.57)”.
Meanwhile, no law or ordinances got the lowest rank as answered 7 or 6.09 percent of the respondents.
Table 3 Problems and challenges of Porang industry
Problems
No control on the size of porang catch
Diminishing porang
No law/ordinance controlling the catch of porang
Teenagers no longer challenge on porang fishing
Challenges
Look for another possible ways to catch porang
Organize fisherfolks and make common policies onporang fishing
Give more concern on the environment, the lake orfisherfolksBetter ways for porang fishing, drying and selling

Frequency
1187
710

Percentage (%)
9.57
75.65
6.09
8.70

Rank
214
3892

6.96
80.00

2.5
18

6.96

2.5

76.09

4The results indicated that the Porang in the lake of Lake Wood deteriorated. This is the common
problem encountered by the fisher folks. According to the fishermen if only the local government ofLake Wood implemented fully the regulations in catching the Porang there is no reason the Porang,
will not multiply and increased its number.
Table 3 also revealed the common challenges of Porang, as shown “to organize the fisher folks
in Lake Wood to make a common policies on Porang fishing” was the highest challenges as identified“by 92 respondents (80%)”. “Look for another possible ways to catch Porang” and “Give moreconcern on the environment” got a tie occupying the second challenges as claimed “by 8 respondents(6.96)”. “Teenagers are not anymore challenged on Porang fishing instead they are much interestedon the job offered outside the community or in Lakeview resort” ranked as the lowest challenges asidentified “by 7 respondents (6-09%)”.
The results revealed that the fisher folks wanted to be organized to come up with only one policy
to be followed by the organization. An organization can be a social unit that is designed to accomplish
the need of its members and have a common purpose. Just like the fisherfolks they wanted to beorganized because according to them the Porang industry will not prosper if they are not structured
as one organization.
Table 4 Marketability and shelf life of dried Porang
Marketability
1502510115 kilos produced
50 kilos produced
50 kilos produced

225208

Shelf life
Dried Porang
1:1/2
1:1/4
1:1/81√√√Days
3430
1028
1077Month23√√√√√

56105734√

Table 4 reflected the marketability and shelf life of dried Porang. The researcher observed threegroups of Porang dyers and sellers for one week to find out the marketability of their products. TheⒸ ISERD97

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first group produced 115 kilos which were all sold out on the fourth day. The second group produced
100 kilos of dried Porang and were sold out on the sixth day. This is the same with the third groupwhich produced 50 kilos, the products were all sold out on the sixth day also. This only indicatedthat the dried Porang is marketable.
According to the fishermen, they were not anymore consuming their dried Porang products mostof the time because of its less supply that the price becomes higher. They sold it to the buyers or“barter” it in exchanged of other commodities.
For shelf life, the researcher bought 3 packs of dried Porang with different ratio of fish and salt.
First pack is Porang with a ratio of 1 kilo of fish salted with ½ kilo of salt. The second pack 1 is to¼ kilo of salt and the third has the ratio is 1 is to 1/8 kilo of salt. The researcher placed the productat room temperature packed in plastic. She made observations for four months. It was noticed thatthe 1:1/2 lasted for four months while the packed with lesser salt 1:1/8 lasted for only 2 months.
The results showed that the higher the amount of salt the more longer in its shelf life but it
degraded its quality because it became very salty. Packaging materials could also help in prolonging
the shelf life of dried Porang. With these observations, Porang can sustain its life longer only if
preserved well with a good grade of salt and packaging materials.

Fig. 1 (Left) Dried Porang, (Right) Bukana or water inlet connecting the lake,
where the Porang is usually catch
CONCLUSION
Based on the findings presented, the following conclusions were established by the researcher.The
current status of Porang industry in Lake Wood, Zamboanga del Sur is depleting due to thedestructive fishing gears used by some fisherfolks in catching Porang. Furthermore, the preservationand production practices of the fisherfolks did not met the standard process set by the Philippine
National Standards (PNS) Bureau of Food and Drugs (BFAD).
RECOMMENDATIONS
Based on the findings, it is imperative that the LGU shall take part on the full and strict
implementation of the ordinances made by the local executives of Lake Wood, Zamboanga del Sur.
Furthermore, the Academe, particularly the JHCSC- Lake Wood campus, among its other functions,
may coordinate with the LGU, BFAD, DA on monitoring and evaluating the status of the Porangindustry. The fisher folks should organize a cooperative to handle the buying of Porang fish,processing, drying, packaging, and marketing. The Porang cooperative should engage into a fish cage
culture.
ACKNOWLEDGEMENTS
The researchers would like to extend their utmost gratitude to the following entities who, in one way
or another have contributed to the success of this study, namely; BISU Officials for the approval ofthe study, CHED K to 12 Transition Program on Dissertation for the scholarship grant and J.H.
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Cerilles State College for the study leave granted; family, relatives and friends for the moral andspiritual supports.
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