INTRODUCTION
Research rationale
Regional foods are defined by their unique characteristics influenced by specific geographical and historical contexts These foods reflect the quality and heritage of a particular area or nation, highlighting the authenticity that appeals to consumers.
Regional foods are influenced by factors such as food accessibility, trade, climate, cultural norms, and differences (Wahlqvist, 2007) A notable example is bagoong, a fermented fish product from the Philippines, which reflects the importance of fermented fish in various cultures worldwide (Zang et al., 2020).
Fermentation is a time-honored method that enhances the shelf-life, quality, and sensory qualities of food, making it particularly valuable in remote and developing regions where advanced technology is limited This low-cost preservation technique has evolved over generations, leading to various fermented products and practices Traditional fermentation serves multiple purposes, including improving the taste of bland foods, enhancing the digestibility of hard-to-absorb items, protecting food from harmful microbes, and boosting nutritional value.
2 an emerging country like the Philippines, fermented products are produced in a variety of types, particularly fermented fish products
Bagoong, a beloved preserved fish product from the Philippines, serves as a staple food in numerous communities across the nation This flavorful ingredient is not only enjoyed locally but is also exported to countries with Filipino communities, showcasing its cultural significance and culinary versatility.
A by-product of bagoong is patis, which is the exuded liquor from the fermentation process and is similar to the Vietnamese fish sauce (nuoc-mam)
There is a scarcity of documentation on the regional fish paste product known as bagoong in the Philippines, particularly regarding its historical context, production processes, and cultural significance within traditional fermented foods This study aims to address these gaps by engaging with local Ilocano stakeholders, including fishermen, manufacturers, and vendors, to gather insights Additionally, it seeks to document the potential risks and nutritional components associated with the bagoong produced in La Union, Philippines.
Significance of the study
This study aims to empirically evaluate the production of regional bagoong from Agoo, La Union, Philippines, highlighting its significance in the context of Philippine regional cuisine The findings may provide valuable insights and a foundational understanding of this traditional food product.
This research aims to contribute valuable data across various scientific disciplines Additionally, it intends to establish a comprehensive database that may uncover new evidence, enhancing the understanding of bagoong as a significant regional food.
The findings of this study are valuable for the municipality, local institutions, and researchers, serving as a crucial reference for enhancing their understanding and knowledge base.
This study is significant as it represents the first research conducted on regional food in La Union Province, providing valuable insights that will benefit both the province and Region One of the Philippines.
Research questions and hypotheses
This research aims to answer the focal questions,
1 What is the history of bagoong in the province of La Union?
2 How was the bagoong being processed? a Gathering and Handling of raw materials b Fermentation protocol c Packaging d Distribution e Safety protocol
3 What are the different types of packaging?
4 What are the potential risk factors of bagoong? a Microbial risk b Physical risk
5 What are the nutritional components of bagoong?
The following hypothesis will be examined in this study
1 The history of the bagoong is well-known to the manufacturers of Agoo, La Union
2 The manufacturers of bagoong follow a food safety protocol
3 The packaging of the bagoong uses a traditional way of packaging
4 The bagoong of Agoo, La Union has a potential for microbial and physical risk
5 The bagoong, a fermented fish sauce has health benefits.
Research objectives
This research aims to interview and collect the data of the stakeholders (i) the fishermen, (ii) manufacturers and (iii) sellers or vendors of the regional bagoong Specifically, the research objectives:
• To congregate an empirical data regarding to the history, packaging, and to the physical and microbial risk of bagoong;
A face-to-face interview with stakeholders of regional bagoong in La Union will be conducted to gather essential data regarding their demographic information and the pre- and post-production processes of this local delicacy.
• To identify the history of bagoong in La Union using primary and secondary sources
Scope and Limitations
This study contains the perspective of the regional bagoong stakeholders
This study utilized participant observation and thematic analysis to gather and analyze data, focusing specifically on the stakeholders involved in the production of regional bagoong in Agoo, La Union It is important to note that the findings may not represent the broader concerns of bagoong production throughout the Philippines.
Operational Definition
Fermentation- metabolic process that through the action of enzymes, generates chemical changes in organic substrates
Fishermen- someone who catches fish and other marine species in the sea
Manufacturer- a person or company that makes goods for sale
Nutritional components- The chemical components of food can be defined as nutrients and can be divided into six broad groups: carbohydrates, proteins, fats, vitamins, mineral and water
Packaging- Enclosing and protecting products for production, transportation, sale and more with the combination of research, art and technology
Safety protocol- major concerns especially in food producing industry such to prevent microbial spreading and more
Traditional- inherited activities from ancestor
Vendor- someone who sell goods in exchange for money to the customer
REVIEW OF RELATED LITERATURE
History of bagoong
Eastern Asian cuisine primarily revolves around rice, fish, and vegetables, with a significant reliance on fish as the main source of animal protein Fermentation is a common method for preserving seasonally available fish, making fermented foods a staple in daily diets This practice provides a cost-effective source of protein, amino acids, and energy It is believed that the systematic preparation of fermented fish may have originated from the accidental fermentation of old or poorly processed salted fish, leading to the discovery of its umami flavor Consequently, the development of fermented fish processing likely occurred independently in various locations, but it flourished in areas where the taste was culturally embraced and complemented existing culinary practices (Ruddle and Ishige, 2010).
The relationship between seasonal hydrological conditions and inland fisheries is crucial in various rice-growing agro-ecological zones In mountainous areas, moving farmers typically do not cultivate irrigated rice and reside in regions with limited fish fauna During the rainy season, irrigation networks in intermountain basins and alluvial fans become flooded, while drought affects these areas in the dry season, leading to restricted fish supplies During the dry season, fish are primarily found in larger watercourses and in mud fish pools and swamps Conversely, the wet season sees a widespread distribution of fish and other marine fauna in the flooded regions, highlighting the importance of seasonal changes for inland fisheries.
During the wet season, seven types of fish are captured and preserved through fermentation for year-round use In contrast, the upper deltas feature vast and abundant watercourses that flood extensively during the rainy season, providing fresh fish year-round, thus reducing the need for preservation However, the lower regions experience severe and prolonged flooding annually (Ruddle and Ishige, 2010).
Fermented fish products play a crucial role in the diets of economically disadvantaged communities in Southeast Asia, where they are consumed daily However, as household incomes rise, there is a noticeable decline in the consumption of traditional fermented fish items, such as fish paste, in favor of more refined options like delicatessen-style products and commercially available fish sauces.
In the late 1920’s, bagoong was synonymous with the Family name:
Don Felipe Lorenzana pioneered large-scale bagoong manufacturing in the Philippines, beginning his experiments with the product in the early 1900s alongside his cousin Delfin For many years, Bagoong Lorenzana stood as the sole large-scale producer of this fermented fish condiment Initially packaged in tin cans, which rusted quickly, Don Felipe innovatively switched to using earthen jars, inspired by the practices of Sostenes Lorenzana's grandfather in the basi business This transition led to the establishment of the Lorenzana bagoong and patis brand.
The production of fish paste or bagoong started in the 1940s in the
Lingayen, Philippines, served as a major trade hub during pre-Spanish colonization, largely due to its vibrant Chinese community The area was pivotal for boat construction used in internal trade and the production of essential goods such as salt, nipa palm wine, and nipa leaves, which were exchanged for rice from inland communities Traders from various regions, including Ilocos, upper Pampanga, Nueva Ecija, and Cagayan, frequented Pangasinan to acquire local products like salt, bagoong, coconut oil, sugar, and dried fish Notably, Lingayen's products were transported by boat for trade as far as Camiling The Gulf of Lingayen, known for its rich marine life, experienced a significant catch of high-value species like groupers and snappers in 1949; however, it is currently facing a decline, with a rise in low-value fish species.
Most Ilokano foods are in the form of several vegetables cooked with bagoong (fish paste) or with a sagpaw (meat or fish placed in vegetable dish)
The Ilokanos prefer using bagoong in their food such as pinakbet, dinengdeng
Vegetable dishes and salads are often overlooked by partners who typically prefer using salt or patis as condiments However, the significant demand for bagoong has solidified its role as a key player in the processing industry.
Ilocos region Its existence in every home justifies its significance to the Ilocano cuisine
The town of Agoo in La Union hosts the "Dinengdeng" festival, celebrating the Ilocano dish known for its variety of vegetable-simmered bowls This traditional dish is prepared by boiling assorted vegetables and seasoning them with bagoong For 16 years, the festival has aimed to boost local tourism and highlight Agoo's rich cultural heritage, recognized as one of the region's historical Spanish settlements Additionally, bagoong has become a popular souvenir among visitors, thanks to its high quality and local significance.
Production of bagoong
The production of bagoong is an economical process, with variations in its characteristics influenced by regional differences Fish processing involves two main categories: fish handling and the creation of fish products Fish handling encompasses initial processing steps such as sorting, dressing, cutting, skinning, pre-cooking, breading, blanching, filleting, salting, and packing (Esguerra and Bajet Jr., 2008) These processing methods have evolved within households, with modifications based on the experiences of practitioners Additionally, fermentation techniques are traditionally passed down through generations (Olympia, 1992).
Figure 1 General Production of bagoong
The initial step in producing bagoong involves the careful gathering and thorough cleaning of aquatic ingredients It is essential to clean the fish meticulously and remove any undesirable materials to prevent product contamination Various fish types can be utilized in making bagoong, with some products distinguished by the specific fish used Options include anchovies, sardines, herring, silverside, shrimp, slipmouth, freshwater porgy, oysters, clams, and other shellfish (Olympia, 1992, p.132).
After the raw materials are collected and cleaned to eliminate any impurities, they are mixed with salt in a typical ratio of 2:1, 3:1, or 7:2, depending on the type and size of the fish Additional salt is incorporated for less fresh fish to inhibit spoilage The well-mixed salt and fish are then placed in vats to further prevent deterioration (Sanchez, 2008, p.411).
Handling of the fish Mixing and squeezing with salt
Fermentation is a key method for curing fish, aimed at enhancing the final product's unique flavor However, fermentation alone does not effectively preserve fish, as it can lead to the breakdown of fish muscle To address this, salting and drying are often combined with fermentation to reduce water activity and inhibit microbial growth.
The fermentation of fish sauce is significantly influenced by factors such as aquatic ingredients, salt concentration, temperature, and pH levels Research indicates that the optimal temperature for fish hydrolysis falls between 28℃ and 32℃ Additionally, fermentation can occur in either sunny or shaded environments, with sunlight reducing the fermentation period by two months Notably, fish sauce fermented in shaded areas tends to have a lighter color compared to that fermented under direct sunlight (Sanchez, 2008, p.411-412).
Packaging practices
During retail marketing, conventional goods often become contaminated with dirt and dust (Mahanta and Muzaddadi, 2013) Various traditional packaging methods for fermented fish exist, including earthenware pots, oil cans, drums, and glass bottles While cost-effective options were previously favored, cheaper plastic containers have increasingly replaced these traditional types For fermented fish products, the primary function of packaging is to ensure that containers are air-tight, which is essential for creating and maintaining the airless conditions necessary for optimal preservation.
Fermentation and storage of products like bagoong primarily benefit from their low cost, which limits packaging options Wholesale bagoong is typically transported in large plastic drums to retailers, while retail sales occur in plastic bags, particularly on market days However, these products often lack labeling, making them susceptible to adulteration by wholesale buyers.
To maintain high product quality for consumers, it is essential to improve packaging methods A study in northeast India revealed that packing the fermented traditional fish product, shidal, in glass bottles and storing it at refrigerated temperatures effectively preserved its quality (Mahanta and Muzaddadi, 2013) In Lingayen, Pangasinan, earlier attempts to package fermented fish in tin cans were problematic due to rapid rusting As a solution, earthen jars, known as burnays in Iloco, were adopted for containing bagoong (Esguerra and Bajet Jr., 2008).
Nutritional Value of fermented fish
Fish products are a vital source of protein, vitamins, and minerals, ranking third in global food category growth (Nagarajarao, 2016) Fermented fish products are particularly nutrient-rich due to their high-quality protein content (Osman et al., 2012) The fermentation process, driven by enzymes, alters the texture and contributes to flavor, while bacteria play a key role in developing taste and aroma (Beddows, 1998) Addressing protein calorie malnutrition remains a significant concern for public health authorities in many developing countries, with millions of children affected.
A significant number of preschool-aged children experience malabsorption issues (Maleta, 2006) For these patients, conventional fermented fish may serve as an excellent dietary option, as its smaller particle size can enhance nutrient absorption.
Fermented foods typically have a smaller particle size compared to fresh foods, leading to increased interest in enhancing traditional fermented fish products This effort aims to provide affordable protein sources for local communities, as fermented fish products play a crucial role in the protein intake of many people worldwide In Southeast Asia, countries like Thailand, Malaysia, Cambodia, the Philippines, and Indonesia consider these products a dietary staple.
Fish and fish products are essential for a healthy diet, providing polyunsaturated fatty acids, vital minerals, and vitamins, and supplying approximately 20% of the average daily animal protein intake for about 3.1 billion people Numerous studies highlight the health benefits of fish consumption, including a reduction in metabolic syndrome and prevention of cardiovascular diseases Countries like Japan, with higher per capita fish intake, have demonstrated increased life expectancy and lower obesity rates compared to the US Additionally, research indicates that fish consumption is linked to a lower risk of dementia and a significant decrease in the prevalence of major depression.
Fermentation has long been a traditional method for preserving fresh fish, but it now also enhances the bioavailability of essential nutrients This process primarily leads to the extensive breakdown of proteins, resulting in biologically active compounds that offer various health benefits.
Fish and other marine-derived foods are excellent sources of long-chain polyunsaturated fatty acids from the 𝜔-3 (or n-3) family, which are crucial for the neutral development of infants both in utero and during their early years The key 𝜔-3 fatty acid found in the brain and retina of developing infants is docosahexaenoic acid (DHA) Since the human body cannot produce 𝜔-3 fatty acids, DHA must be obtained through diet or synthesized from dietary precursors Additionally, fish and shrimp paste condiments can serve as significant dietary sources of long-chain 𝜔-3 polyunsaturated fatty acids.
Fermented fish in the Philippines
Products of freshwater and marine species that are processed with salt to induce fermentation and to prevent degradation are defined by the word
“fermented fish products” A broad variety of these foods are manufactured in East Asia, which is specifically categorized by product form (Ruddle and Ishige,
Fermented fish products are integral to diets across various countries, each exhibiting unique organoleptic properties influenced by geographic location, environmental conditions, food preferences, and fish availability (Tamang and Samuel 2010; Waisundara, Jayawardena, and Watawana 2016) Despite their significance, comprehensive studies on fermented fish remain limited.
The Philippines, an island nation in Southeast Asia, boasts a rich culinary heritage where traditional foods play a vital role in the diets of various ethnic groups A notable example is bagoong, a locally known fermented fish sauce that serves as a popular condiment in Filipino cuisine.
Additionally, other population groups in Asia also consume similar products described as “salt- fermented products” (Cha and Cadwallader, 1995; Ohshima et.al., 1998)
In the Philippines, fermented fishery products are categorized into two main groups: those with high salt concentrations and fermented rice fish mixtures, commonly referred to as burong isda The first group, which includes bagoong (fish paste) and patis (fish sauce), contains approximately 15 to 20 percent salt and is widely used as condiments The second group features fermented rice fish mixtures, such as burong isda, which can also include other aquatic species like shrimp, known as burong hipon, and balao balao (fermented shrimp rice mixture) These products develop a cheese-like aroma and an acidic flavor during fermentation.
Traditional food fermentation is deeply rooted in the diverse ethnic cultures of the Philippines, where access to aquatic resources is abundant due to its unique geography Despite its cultural significance, research and development in this area remain limited, with many fermentation industries operating in rural, seasonal contexts and facing capital shortages Typically, these products are sold locally, often in homes, with practitioners making modifications based on personal experience and observation The knowledge of traditional fermentation practices is frequently passed down through generations, highlighting its importance in Filipino culinary heritage.
Fermented products contain microorganisms that play a crucial role in the fermentation process, yet there is limited interest in understanding their specific functions The focus tends to be more on the organoleptic properties of these products Additionally, many production methods rely on trial-and-error approaches with minimal quality control, leading to variability in product quality that is heavily influenced by the processor's experience (Olympia, 1994).
Regional foods are defined as "regional products," which include high-value, specialty, or hand-crafted items, and "regional recipes," which refer to dishes commonly associated with home cooking The availability and trade of these foods are influenced by various factors, including climate, cultural norms, and regional differences.
Bagoong, a fermented fish product, is a notable example of regional cuisine in the Philippines This delicacy, like various fermented fish dishes around the globe, plays a vital role in local diets and culinary traditions.
17 food cultures (Zhang et al., 2020) Regional food is one of important part of every region since it reflects to it culture And according to Wahqvist and Lee
(2007) that Local origin of the food influenced food culture
Fermented fish products hold significant cultural importance in Southeast Asia, reflecting the culinary traditions of various ethnic groups Historically, these products were made using empirical knowledge, without understanding the microbial processes involved, until the advent of modern microbiology Today, fermented fish is defined as fresh fish that undergo beneficial biochemical transformations facilitated by microorganisms or enzymes (Zang et al 2019).
Moreover, regional food have a significant role for destination branding ( Lee and Arcodia, 2011) Some consumers have different perception of “regional foods”, itshows a complex dynamic of interrelated concepts (Kunesof et.al.,
METHODOLOGY
This chapter presents the research strategy and approach, the methods of data collection of the respondents and instruments for data analysis
This qualitative research investigates the production of regional bagoong in La Union through participant observation and informal interviews Data collection involved utilizing tools such as notebooks, pens, and audio or video recorders A laptop was employed for transcribing and analyzing the information gathered from recordings and journals.
To collect data we follow conceptual framework of the study
• analysis of the transcribed interview data
• Correlation and comparison of the exesting research
• Traditional preparation, packaging practices and nutritional value of BagoongLa Union, a regional fermented fish product in the Northwestern
The research utilized both primary and secondary data, with primary data comprising transcribed interviews analyzed through thematic analysis to identify various themes Secondary data included existing research from journals, books, articles, and other reliable sources, allowing for correlation and comparison with the primary findings The final output of the study focused on the traditional preparation, packaging practices, and nutritional value of Bagoong La Union, a regional fermented fish product from Northwestern Philippines.
This qualitative research interview aims to explore both factual and interpretive aspects of participants' experiences (Kvale, 1996), allowing for a deeper understanding of their narratives By focusing on the regional production of bagoong in La Union, the study employs participant observation and informal interviews to capture the participants' perspectives in their natural setting Primary data is gathered through audio and video transcripts, field notes, and research journals, facilitating a comprehensive analysis of the topic.
A semi-structured questionnaire was developed for the research interviews, allowing interviewers to ask follow-up questions for more detailed responses (Doyle, 2019) The interviews featured open-ended questions to facilitate in-depth discussions Participants were categorized into three stakeholder groups: fishermen, manufacturers, and sellers or vendors.
The interview explores key aspects such as demographic information, the pre- and post-production processes of regional bagoong, and its historical significance in La Union Demographic data collected includes age, gender, ethnicity, marital status, education level, and employment status Questions regarding the production of bagoong focus on the interviewees' understanding of the production mechanics Furthermore, the interview aims to gather insights about the history of bagoong, specifically its documentation and establishment as a regional delicacy in the province.
Seventeen participants were interviewed for this study, which included a diverse group of respondents: 5 fishermen, 7 homemade bagoong makers, 2 small-scale manufacturers, and 3 vendors of regional bagoong The research was conducted in Barangay San Julian West and Barangay Balawarte.
Agoo, La Union, is home to several barangays along its shoreline, where many bagoong makers reside Additionally, local vendors, who were interviewed for insights, can be found at the Agoo hypermarket.
Data was collected over a month through face-to-face interviews with selected respondents, which were recorded using sound or video devices To ensure ethical standards, participants were thoroughly informed about the interview's purpose and provided their consent by signing a waiver, as detailed in the attached Appendix.
To enhance communication and understanding between the interviewer and interviewee, all questions were translated into the local dialect Additionally, the study utilized books, online databases, and scientific publications to explore secondhand data resources.
3.4 Time and place of the study
This research was conducted in Agoo, La Union, Philippines, from May to June 2020 La Union, situated in the northern part of Luzon and part of the Ilocos region, primarily relies on agriculture due to its proximity to the sea and fertile farming areas The provincial government aims to establish La Union as a hub for agri-tourism by promoting and exporting its agricultural products to enhance the local industry The predominant ethnicity in the province is Ilocano, which is the third largest in the country, and it encompasses 19 municipalities along with one component city.
Agoo, a first-class municipality in La Union, boasts a picturesque coastline along the West Philippine Sea, featuring an extensive beach Visitors to Agoo can savor the local delicacy Dinegdeng, a flavorful dish often available in local eateries, highlighting the rich culinary heritage of the Ilocos region.
The research area is located in La Union, specifically highlighted in red on the map, which identifies the municipality of Agoo For visual reference, the map can be found at the provided link.
The qualitative analysis of interview data involved transcribing all responses and conducting a thematic analysis to identify patterns and themes, as outlined by Longhurst (2003) For coding the transcribed interviews, QDA Miner Lite version 2.0.7 was utilized.
23 researcher closely examined the data based on grounded theory wherein open, selective, and axial coding of responses was employed
RESULTS AND DISCUSSION
Historical origins of bagoong
Understanding the significance of regional bagoong in Ilocano cuisine requires an exploration of the region's history Food serves as a reflection of a society's past and present, revealing the dietary habits of its people and their ability to sustain a food supply, often amid challenging conditions.
The earliest known reports of fish sauce are from ancient Greece between 3 rd to
In the 4th century B.C., fish sauce production was geographically fragmented, with its highest usage found in continental Southeast Asia and coastal southern China, along with notable outliers in Java, Kalimantan, and the Northern Philippines Additionally, fish sauce was prepared and consumed in the Shantung peninsula of Northern China and certain regions of Japan A significant trend observed across East Asia is the decline in fish sauce consumption as its availability increases (Ruddle & Ishige, 2010).
The relationship between seasonal hydrological conditions and inland fisheries in the different agro-ecological zones of rice cultivation is also important
Mountainous regions are primarily inhabited by shifting cultivators who rely on limited fish resources and do not engage in irrigated rice cultivation Early irrigation systems in these areas often face challenges, with intermountain basins and alluvial fans flooding during the rainy season but experiencing drought in the dry season As a result, fish populations are largely confined to larger watercourses and pools, with a seasonal abundance of fish during the wet season that is preserved through fermentation for year-round use In contrast, upper delta areas boast extensive watercourses that remain flooded throughout the rainy season, providing a consistent supply of fresh fish, eliminating the need for preservation Lower regions experience significant and prolonged flooding annually, further influencing local fishing practices (Ruddle & Ishige, 2010).
Figure 4 Distribution of fish sauce based on the research of Naomichi
Ishige, 1993 Source:Naomichi Ishige, Cultural Aspects of Fermented Fish
Products in Asia Fish fermentation technology p.20 (2010)
Bagoong, a popular condiment in the Philippines, is particularly renowned in the Ilocos region, where its processing has become a significant industry Known as bugguong in Ilocano, this fermented salted fish is a staple in Ilocano cuisine and can be made from various fish and other aquatic species (Bajet, 2008).
Siganus, Engraulidae, Leiognathidae, Clupea, and Decapterus macarellus
The evidence showed that regional bagoong was present a long time ago
The production of regional bagoong in La Union has a rich history, yet many stakeholders lack formal knowledge about its origins Ilocano respondents indicate that they learned the craft from relatives and ancestors who have long been involved in traditional bagoong production This knowledge has been passed down through generations, becoming a vital source of income for many families With most Ilocanos residing along the shoreline, access to raw materials is readily available The traditional fermentation practices have been transmitted from parent to child, supporting findings by Battock and Ali (1998) that fermented products evolve over time while remaining relevant to the region's technical, social, and economic contexts Additionally, research by Ly, Mayrhofer, and Domig (2018) highlights the ongoing development of food fermentation technologies over the years.
27 experience rather than scientific findings Therefore, many small-scale manufacturers are unwilling to accept changes and to modify fermentation processes.
Types of regional fermented fish products in La Union
The Ilocos region has different types of bagoong such as bagoong terong
In Agoo, La Union, two primary types of bagoong are produced: bagoong sida, made from anchovies and round scad, and bagoong armang, crafted from small shrimp or krill Bagoong armang is characterized by its pinkish hue when fresh, turning dark brown upon sautéing, and comes in two variations—salty (naapgad) and less salty (haan nga naapgad) Bagoong sida, on the other hand, is typically darker due to fish residue and predominantly utilizes anchovies, which are abundant in the region Homemade and small-scale manufacturers primarily produce these bagoong varieties, with bagoong armang seeing higher production levels due to its popularity among resellers.
According to the research of Arquillano (2019), in 2012, the species harvested were Indian sardine (175 MT, 16.8%), Round scad (167 MT, 16.0%), Big-eyed scad (43 MT, 4.1%), Indian mackerel (36 MT, 3.5 %), Anchovies (27
MT, 2.6%), and Slipmouth (18 MT, 1.7%) These catches and their abundance persuade people to manufacture high-quality fish products and undergo fermentation to extend its shelf life
Figure 5 Anchovies: a Big container "tarow" of munamon fish (anchovies) for the bagoong fish b Large image of anchovy (Photo retrieved from: https://www.thedevonfishmonger.co.uk/anchovies~158)
Anchovies typically have a lifespan of no more than three years due to the stable conditions of their cold current habitats (Idyll, 1973) In the fishing industry, small fish species such as sardines (Sardinella sp.), mackerel (Rastrelliger sp and Scomber scombrus), and gambusia are commonly utilized for production.
In Southeast Asia, the production of fish sauce primarily utilizes anchovy (Stolephorus sp.) due to its high quality and favorable market price Other low-cost fish varieties, such as Affinis affinis and pacific whiting (Merluccius sp.), are also employed based on regional practices (Kofi, 1992; Tungkawachara et al., 2003; Olubunmi et al., 2010) Each country in the region has its unique formulation, resulting in variations in the physicochemical properties of the final product.
Fish sauce formulations vary significantly across different regions, particularly in Southeast Asia In the Philippines, fish sauce is typically made from various small fish species, including anchovies, sardines, and mackerel, combined with salt in ratios ranging from 1:1 to 1:5 (Sanchez, 2008) Similarly, Malaysia's "budu" fish sauce uses anchovies and salt in a 7:3 weight ratio Other countries in the region, such as Laos, Thailand, Myanmar, Cambodia, and Vietnam, also utilize these fish species, but their methods of processing and fermenting salt fish products differ (Ulfah, 2013; Mackie et al., 1971; Gopakumar, 1997).
Figure 6 Krill: a.Large image of Krill, (Photo retrieved from: https://fiskerforum.com/research-into-krill-as-protein-source/) b Bagoong armang made from krill that sold in the hypermarket
Krill, resembling shrimp and averaging 5 cm in length, feature prominent black eyes and a reddish, semitransparent shell The Antarctic krill (Euphausia superba) and Pacific krill (Euphausia pacifica) are commonly harvested for human consumption, with Antarctic krill boasting a significant biomass.
500 million tons, which makes this specie one of the most copious species on earth (Burri and Nunes, 2016) The Ilocano people called this species as armang
Krill, despite their small size compared to commercially harvested fish, can form massive swarms with densities exceeding 1 million individuals per cubic meter of seawater This remarkable characteristic, combined with their global distribution, makes krill one of the most abundant animal species on the planet (Tou et al., 2007).
Harvesting procedures of local small scale fishermen
In San Julian West, Agoo, La Union, the fishing community primarily consists of small-scale fishermen who rely on basic equipment such as fishnets and small boats In the Philippines, fishing boats are categorized into municipal and commercial types Municipal boats can be further divided into non-motorized and motorized, while commercial fishing vessels are classified into small, medium, and large categories (Aguilar, 2004).
Figure 7 Municipal fishing boats of Barangay San Julian West, Agoo, La
Union, Philippines It is called "bilog" by the residents
In Agoo, La Union, local fishermen primarily utilize motorized municipal fishing boats and inexpensive indigenous fishing gear, crafted by local builders to fit their budgets (Aquilar, 2004) Fishing typically occurs from six in the morning until one in the afternoon, with immediate sales conducted along the seashore, known locally as "batog," as well as in nearby areas According to the Fishery and Aquaculture Country Profiles (2014), most fish caught in municipal fisheries are sold in retail form at conventional landing sites, with middlemen often purchasing directly from fishermen Notably, women play a significant role in distributing the catch, often processing it into smoked, dried, and fermented products.
At Brgy San Julian West in Agoo, La Union, fishermen are seen transporting a large container filled with freshly caught fish, showcasing the local fishing industry Meanwhile, a woman and her son are diligently sorting through anchovy fish as part of the initial processing stage, highlighting the community's commitment to seafood preparation.
The optimal fishing times vary based on the species being targeted; in the morning, fishermen typically harvest round scads and anchovies, while evenings are prime for catching shrimp In Agoo, La Union, local fishermen frequently catch squid, shrimp, anchovies, round scad, and krill.
Fishermen face significant challenges during their fishing activities, often lacking adequate equipment Despite extreme weather conditions, they must continue fishing to meet their households' needs.
In 2000, households led by fishermen experienced a significantly higher poverty rate, and by 2009, this sector remained the poorest among the nine basic sectors in the country Additionally, fishermen often faced challenges related to lower education levels and a lack of essential life necessities, such as access to clean water (Israel).
The fishing industry faces challenges due to climate change, particularly affecting the catch of krill used in producing bagoong armang In February, rising water temperatures disrupt the movement of krill, which prefer colder waters, leading to a significant decrease in their availability This shortage limits production for small-scale manufacturers reliant on these raw materials Furthermore, fishermen often struggle to secure a substantial catch, typically bringing in just enough fish to cover their operating costs.
Traditional methods of preparation of regional bagoong
Bagoong, a fermented fish sauce, exhibits distinct characteristics based on its regional production and serving styles (National Research Council (US), 1992) The preparation process is cost-effective and generally involves four key steps: gathering and handling fish, mixing and squeezing with salt, fermentation, and distribution In Agoo, La Union, two primary types of bagoong are produced: bagoong sida and bagoong armang While both types share similar handling, salting, and distribution methods, they differ in fermentation duration, with bagoong armang undergoing a shorter fermentation period The processing techniques have evolved within households, with improvements made based on practical observations.
In the Philippines, small-scale manufacturers and homemade makers often process fish caught by their relatives, who are fishermen, or purchase fish from other local fishermen Many of these fishermen also produce their own homemade bagoong, particularly in coastal areas like Agoo, La Union, where regional bagoong production is prevalent Fishing and fish farming serve as vital livelihood opportunities for the shoreline communities, reflecting the country's rich aquatic resources With more bodies of water than land, the Philippines boasts 421 main rivers, 72 lakes, 18 major river basins, and an extensive coastline measuring 36,289 kilometers.
2014 and 2015, the fishing industry contributed 1.8 percent and 1.5 percent to the gross national product of the country (Arquillano, 2019)
Figure 9 The process of homemade bagoong fish using anchovies
La Union's homemade producers create bagoong sida primarily from anchovies, although they also utilize various small fish such as round scad and other similar species The essential steps in the production process are illustrated in Fig 7.
Regional bagoong sida is made using anchovies (munamon) and involves a meticulous process Once delivered by fishermen, the fish are thoroughly washed multiple times to eliminate sand and dirt The amount of salt added is typically estimated, with a common homemade ratio of 5:2 (fish to salt), though this can vary based on the desired flavor profile A higher salt ratio results in a saltier bagoong sida that can be stored for a longer period After mixing and squeezing the ingredients, the bagoong is then left to ferment for 2-3 months.
During the fermentation of bagoong sida, the fish's digestive system, along with bacterial enzymes, yeasts, molds, and sometimes external proteolytic enzymes, interacts with endogenous proteases This process results in the characteristic taste of the fermented fish product, as proteins and fats break down into peptides, amino acids, ammonia, and free fatty acids Additionally, the microorganisms involved in fermentation produce metabolites that enhance the odor and aroma of the final product (Martinez et al., 2017).
Manufacturers of bagoong armang exclusively use krill as the aquatic ingredient, which is first washed by hand to eliminate sand and debris Following this, salt is added according to the manufacturer's preference and consumer requests A less salty version features a 7:1 ratio of fish to salt, while a saltier variant has a 5:1 ratio The higher salt content is intended for longer storage, allowing the product to last up to two weeks, whereas the lower salt content offers a fresher taste.
36 is for immediate selling in the market since this type of bagoong is fermented only for 1-2 days
The fermentation process aims to create a unique flavor in the final product, with optimal temperatures for fish hydrolysis ranging from 28℃ to 32℃, as deviations in temperature can slow fermentation After 2-3 weeks, the fish mass typically expands to about 18-20 cm, and containers should be covered for protection and hygiene Additionally, pH levels significantly impact protein extraction, with the highest yields occurring between pH 7 and pH 9, while lower pH levels lead to a rapid decline in protein extraction Monitoring the fermentation process is crucial; any noticeable changes in color or smell indicate the product may be unsafe to consume.
Bagoong sida and bagoong armang are both stored in buckets that serve as their packaging Homemade producers tend to make more bagoong armang because it is easier to prepare and can be sold in the market right away, resulting in a quicker return on investment compared to other types of bagoong Additionally, small-scale manufacturers often have limited capital and do not seek assistance from government agencies or institutions that provide support.
Packaging of regional bagoong
In La Union, regional bagoong is distributed to retailers in medium-sized containers or buckets, which are then sold in plastic bags As noted by Bajet and Esguerra (2008), various traditional packaging techniques for fermented fish exist, including the use of earthenware pots, oil jars, drums, and glass bottles While traditional methods were favored in the past due to their low cost, modern times have seen a shift towards more affordable plastic containers It is crucial for packaging to be airtight to ensure optimal fermentation and storage, with glass bottles often reserved for higher-quality products.
In La Union, various packaging types are utilized for the distribution and fermentation of bagoong, including plastic drums designed for regional distribution and fermentation processes, as well as buckets of diverse styles.
In the local market of Agoo, La Union, various types of bagoong are available, including the popular bagoong sida This fish sauce is often sold in recycled glass packaging, showcasing a commitment to sustainability Additionally, bagoong armang is packaged in plastic for retail, catering to consumer preferences Large-scale manufacturers also offer bottled bagoong sida, contributing to the diverse selection in this vibrant market.
Homemade bagoong makers often utilize recycled materials for packaging, such as old plastic mayonnaise containers and glass jam bottles, primarily when sharing with friends and family For commercial sales, they opt for bucket containers with plastic lids to contain the strong odor of bagoong Larger-scale producers use plastic drums for both fermentation and distribution Notably, regional bagoong typically lacks branding and labeling, which can hinder its market potential Research by Alvensleben and Schrader (1998) highlights the positive impact of branding and labels on consumer perception, suggesting that improved packaging could enhance the market introduction of regional bagoong products.
Potential microbial and physical risk
Quality and safety are intrinsically linked, as high-quality products ensure safety for consumers Food safety concerns arise not only from production methods but also from how food is processed, stored, marketed, and consumed (Anal et al., 2020) While modern technology is essential for enhancing quality standards, access remains limited for many manufacturers, particularly large-scale exporters (Espejo-Hermes, 2004).
Homemade bagoong producers adhere to basic safety standards, such as washing hands before processing However, this alone is insufficient for proper hygiene Thorough handwashing with soap, along with the use of gloves, hairnets, and face masks, is essential, as workers can transfer microbes from their hands, skin, and hair Understanding and implementing fundamental food safety practices, along with maintaining high levels of personal cleanliness, are crucial to prevent contamination in food processing.
Homemade bagoong makers assert that their products are cleaner and safer compared to those made in other regions that use feet in the production process However, many small-scale bagoong producers lack operational permits, raising concerns about adherence to safety standards and the importance of safety precautions Most of these homemade bagoong products are processed by homemakers without any specialized equipment, which increases the risk of microbial infection due to unsanitary conditions A critical step in making regional bagoong involves squeezing and mixing salt with fish, often performed with bare hands and without protective measures, heightening the risk of contamination from pathogenic bacteria such as coliform.
Staphylococci, Salmonella, and Vibrios have a little significance as long as the salt content remains high (18% and above) However, these bacteria become
Reducing salt concentration in native food preparations, such as binagoongang baboy and pinakbet, can lead to the production of toxins by bacterial food intoxicants, making these foods potentially hazardous to consumer health (Mabesa et al., 1983) Research on Hazard Analysis and Critical Control Point (HACCP) indicates that certain fermented foods may pose safety risks depending on the preparation methods and hygienic conditions Therefore, it is crucial for small-scale food industries and households to understand and implement HACCP principles, focusing on essential control points and measures in the fermentation process (Motarjemi).
Despite global reports of food-borne infections linked to fermented fish, there have been no confirmed cases of food poisoning in the province related to bagoong, even though practitioners have not met hygienic standards.
Fermented foods may pose health risks due to the presence of toxic microbial compounds like biogenic amines, which are formed through the bacterial decarboxylation of amino acids (Bodmer et al., 1999) The levels of these biogenic amines are influenced by various factors during production, including the hygiene of raw materials, fermentation conditions, duration, and the microbial composition involved.
Biogenic amines, including histamine, are commonly found in seafood, but low levels do not pose health risks Research by Doeun et al (2017) indicates that significant amounts of histamine are present in various fish products, such as fish sauce, fish paste, shrimp paste, fermented anchovies, dried fish, and lightly cured horse mackerel.
The production of regional bagoong often occurs in home settings, leading to significant health hazards due to physical contaminants Practices such as placing fish directly on the ground and using unclean water for washing pose serious risks In Agoo, La Union, small-scale manufacturers typically source water from polluted wells or the sea, increasing the likelihood of microbial and chemical contamination This situation heightens the risk of food poisoning and intoxication, posing a significant threat to consumer health.
Commercialization
Figure 11 The commercialize bagoong in the hypermarket of Agoo, La Union: a bagoong fish from Lingayen, Pangasinan b.bagong armang from Balawarte,
Agoo hypermarket offers a variety of bagoong, including bagoong munamon (anchovy), bagoong tamak, and bagoong armang (krill), as well as a selection of retail bagoong made from pure anchovy and round scad However, sales of bagoong have declined due to unforeseen events such as the recent COVID-19 pandemic, despite vendors' continued efforts to sell their products.
Distributors of bagoong in the Agoo hypermarket source their products from nearby provinces, with many vendors favoring Lingayen, Pangasinan, renowned for its high-quality bagoong.
Philippines and is composed of large scale manufacturers The bagoong from
Pangasinan is renowned for its diverse selection of bagoong sida, benefiting from its status as one of the largest salt producers in the Philippines This abundance of locally sourced salt allows Pangasinan to offer bagoong at more affordable prices compared to the homemade versions found in La Union.
The fishing industry in Pangasinan is evolving, with bagoong making emerging as a key fish processing business in the province Pangasinan bagoong is produced by large-scale manufacturers who ensure proper preparation and labeling However, the popularity of local products may be overshadowed by strong rival brands, as noted by Alvensleben and Schrader (1998) Notably, the less salty bagoong armang, commonly found in Agoo hypermarket, is sourced from small-scale manufacturers in Agoo, La Union, as it is intended for quick consumption rather than long-term storage The production of bagoong in La Union is seasonal and reliant on the catch from local fishermen, which allows larger Pangasinan manufacturers to penetrate the local market Consumer preferences vary, with some favoring homemade bagoong while others opt for products from different regions The commercialization of regional bagoong is crucial, as it plays a significant role in regional development (Tanska-Hus et al., 2013).
Limitations in making regional bagoong
The production of regional bagoong has faced challenges due to limitations in raw material availability Key ingredients, such as krill used for bagoong armang, are only harvested during specific seasons, particularly from September to December when the cold weather prevails This seasonal constraint has significantly impacted the consistency and availability of bagoong production.
Research indicates that if global warming and rising CO2 levels continue, Antarctic krill populations could decline by at least 20%, with some vulnerable areas experiencing reductions of up to 55% by the century's end (Grossman, 2015) Additionally, the bagoong sida industry faces challenges during the summer months, as hot weather leads to limited catches of small fish This observation aligns with Espej-Hermes (2004), who highlights that a significant issue in the industry is the scarcity of raw materials.
The fish processing industry faces significant challenges, including poor product quality and inadequate safety standards, particularly in traditional methods (Espejo-Hermes, 2004) Furthermore, household production of bagoong is insufficient to meet demand, leading local vendors in Agoo to source their supplies from nearby provinces like Pangasinan to satisfy the needs of the community, where bagoong serves as a primary condiment for Ilocanos.
The nutritional component of bagoong
Fish is a vital source of protein in the human diet, offering a low-calorie alternative compared to other animal foods In the Philippines, small pelagic fisheries play a crucial role in the fisheries industry, providing affordable protein primarily for low-income families In addition to being rich in protein, fish also contain natural antioxidants that offer significant health benefits.
Faithong and Benjakul, 2014, fermented krill products can be a significant source of natural antioxidants, and also nutrients
Fermented fish products are a staple in Southeast Asia, prized for their exquisite taste and rich nutritional benefits The fermentation process breaks down proteins in fish, releasing amino acids and peptides that exhibit various bioactive properties, including antioxidant, antihypertensive, antiproliferative, hypoglycemic, immune-stimulating, and anticoagulant effects Additionally, certain strains of lactic acid bacteria (LAB) utilized in fish fermentation have demonstrated significant health advantages.
Table 1 Summmary of Health Benefits of Fermented fish
Authors Health Benefits of Fermented fish
( Jemil et al., 2014) Free radical- scavenging activity
(Aluko, 2012) Hydroxyl and DPPH radical scavenging
(antioxidant activity) ( Najafian and Babji, 2018) Antioxidant activity that has potential to be a normal functional ingredient to avoid chronic ROS- related disease
(Majumdar et al., 2016) Souce of nutrients and natural antioxidants (Pyo and Oh, 2011) Immune system enhancer from co enzyme Q10 (CoQ10)- content (Kaikkonen et al, 2002) Antioxidant
( Lee et al, 2004) Anticarcinogenic activity from anchovy sauce (Koo et al., 2016 and Lim et al 2001) Potential anti-carinogens
(Duarte et al 2006) Immunomodulatory bioactive substance (Martınez-Alvarez et al 2016) Anticoagulant and fibrinolytic activity (Kim, Chae and In, 2004) Prevention of thrombotic diseases
Fermented fish has potential health benefits, but further research, especially clinical studies, is essential to validate these claims It's important to note that bagoong, a type of fermented fish paste, contains high levels of sodium chloride (NaCl), which can contribute to chronic diseases if consumed excessively.
Discussion
Bagoong, a traditional fermented fish product, holds significant cultural importance for the Ilocano people This regional delicacy comes in two main varieties: bagoong sida and bagoong aramang The bagoong from Agoo, La Union, is particularly renowned for its unique composition and flavor profile.
Fishermen in Agoo, La Union, harvest 47 varieties of anchovies and krill, contributing to the production of local bagoong This traditional shrimp paste is primarily made by small-scale producers and home-based artisans Notably, the regional specialty, bagoong armang, is seasonal, as its production coincides with the harvesting season for the fish used in its creation.
From September to December, local market sellers in Pangasinan, renowned for its bagoong, source their products, despite the town's development of regional bagoong This regional delicacy has a rich history, encompassing the pre- and post-production processes that involve fishermen and vendors While the origins of bagoong manufacturing remain largely unknown, the techniques have been passed down through generations, learned through observation Small-scale manufacturers adhere to basic safety standards during production; however, many operate without permits, limiting their business scope and raising safety concerns The packaging of homemade bagoong blends traditional methods with common practices, often delivered in drums and buckets covered with plastic.
Vendors typically sell bagoong in retail plastic bags, while larger manufacturers from nearby provinces package it in well-labeled plastic pouches and glass bottles However, the researcher observed a concerning lack of safety practices in the production of bagoong in Agoo, La Union.
Union, may have a potential risk in microbial and physical due to its lack of sanitary permit and hygienic practices during the processing of bagoong
However, even the manufacturers do not follow some safety protocol, there are no reported cases concerning health issue related to bagoong And lastly, from
48 the previous researches, fermented fish similar to bagoong, fish paste, have a health benefits in our health like anticariogenic activity
CONCLUSION AND RECOMMENDATIONS
Conclusion
Bagoong is a staple ingredient in Ilocano cuisine, playing a crucial role in the culinary traditions of the Ilocano community It is often served as a side dish or main dish, enhancing the flavors of popular Ilocano dishes and reflecting the traditional identity of the Ilocano people.
Filipinos take immense pride in their diverse regional cuisines, which has sparked a growing interest in understanding the origins of these unique foods This empirical study aims to highlight the urgent need for increased documentation of the Philippines' traditional and rich indigenous food culture Such efforts are essential for preserving food knowledge, enhancing safety practices in small-scale regional food industries, and promoting cultural heritage and national identity.
Recommendations
Based on the results, four important recommendations were formulated that aims to promote the regional bagoong and its safety
1 Promotion on regional bagoong Most of the commercialized bagoong especially the bagoong sida were come from the nearby provinces We can promote it by introducing more the local bagoong to the market and improvement of the packaging so it will be appealing to the consumer and known that is locally made Moreover, more variety of the bagoong can also promote the local produced bagoong
2 Safety awareness Most of the manufacturers of bagoong followed a basic standard of food safety such as washing their hands Moreover, the processes of making bagoong of the small scale manufacturer were processed in their house, where the environments are busy and unhygienic If hygienic practice is not strictly observed, fresh fish can be highly hazardous to health Thus, seminars to the manufacturers can help to increase the awareness of safety of the manufacturer
3 Improvement of technology The making of bagoong is still practiced utilizing the traditional way Hence, a breakthrough in the technology can help the small scale manufacturers to increase their income and high- quality standard of the product
4 Support for the regional food In the Philippines, regional food has a very limited information Therefore, promoting the regional food is very helpful to recognize the region and also the rich food culture of the country The increased interest in traditional and regional food products is a reflection of new food-related tendencies and it is implied by the desire to exhibit behaviors and values resulting from cultural heritage (Lee,2011).
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Consent for participation in research interview
I consent to participate in a research study conducted by Ms Pauline Damaso from the Thai Nguyen University of Agriculture and Forestry Advanced Education Program (TUAF-AEP) in Vietnam, under the supervision of Dr Nikki Herherson Dagamac from the University of Santo Tomas in the Philippines This document outlines the terms of my involvement, which includes participating in an interview.
1 The purpose of my participation as an interviewee in this research has been explained to me clearly
2 May participation as an interviewee in this research is voluntary There is no explicit or implicit enforcement to participate
3 Participation involves being interviewed by a researcher from TUAF I allow the researcher to take written notes during the interview; I also may allow the recording by audio video tape and taking photo of the interview It is clear to me that in case I do not want the interview to be taped I am at any point of time fully entitled to withdraw from participation
4 I have the right not to answer any of the questions if I feel uncomfortable during the session, I have the right to withdraw from the interview
5 I have been given the clear guarantees that, if I wish so, the researcher will not identify me by name or function in any report using information obtained from this interview and that my confidentiality as a participant in this study will remain secure
6 The access to the interview transcript will be limited only to Ms Pauline Damaso and her supervisors
Letter of formality for the mayor of Agoo, La Union
Letter of formality to the captain of barangay San Julian West, Ago, La