Dhaka: Surplus fish production, shifting consumer food habits, and rising interest among young people in ready-to-cook and ready-to-eat items have driven rapid expansion in the country's market for fish-based processed products. Despite this growing demand, micro-entrepreneurs continue to face major challenges due to the absence of clear policies on quality control, sanitation, marketing, certification, and simplified licensing procedures.
According to Bangladesh Sangbad Sangstha, a policy dialogue titled 'Policy Gaps Related to Small-Scale Fish Processing and Marketing in the Domestic Market in Bangladesh' was held in the capital's Agargaon, organized by PKSF's RMTP project. Professor Dr. A.K.M. Nowsad Alam from the Department of Fisheries Technology at Bangladesh Agricultural University presented the keynote paper, highlighting the absence of clear guidelines for micro-entrepreneurs engaged in fish processing, street-food business expansion, and the marketing and safety of value-added products.
Speakers at the dialogue emphasized the need to formulate specific policies to promote the expansion of street-food enterprises and develop standard operating procedures (SOPs) for fish processing. The event, chaired by PKSF Managing Director Md. Fazlul Kader, underscored the consistent technical, technological, and financial support provided by PKSF to entrepreneurs in value-added production.
Expressing optimism, Md. Fazlul Kader stated that formulating policy guidelines for the marketing of processed fish products and establishing SOPs for fish product processing would serve as a significant milestone for entrepreneurs. Dr. Md. Abdur Rauf, Acting Director General of the Department of Fisheries, speaking as the chief guest, assured government initiatives to develop standards for fish-based products, including ready-to-cook/eat items produced by micro-entrepreneurs.
The policy dialogue was moderated by Dr. Akond Mohammad Rafiqul Islam, Deputy Managing Director of PKSF, with participation from officials of the Fish Inspection and Quality Control office, professors from fisheries departments, and researchers associated with the fisheries sector.