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Published in
Visionary Voices
An Overview of Traditional and Non-Traditional Fish Preservation and Processing Techniques in the Philippines
Visionary Voices, 2(1), 1-15, ISSN: 3082-4389, 2026.
Recommended Citation:
Dena-en, C. G., Paleng, S. S., & Sabiano, M. A. (2026). An Overview of Traditional and Non-Traditional Fish Preservation and Processing Techniques in the Philippines. In Visionary Voices (Vol. 2, Number 1, pp. 1–15). Lakbay-Diwa Publishing. https://doi.org/10.5281/zenodo.18203777
Author(s)
Dena-en et al.
Description
In today’s rapidly evolving world, product innovation is advancing rapidly. Producers and manufacturers regularly launch new products into the market. Home economics is essential for teaching vital life skills, fostering self-reliance, and supporting sustainable practices (SDG 4). In this educational context, “processing” is a core concept that refers to a systematic approach to understanding, analyzing, and applying knowledge in practice (Tiamiyu, 2025). Additionally, the food industry emphasizes that fermentation and processing are fundamental to modern food production, offering significant opportunities for entrepreneurship by transforming raw ingredients into value-added products tailored to various consumer needs (Sudheer et al., 2021). Consistent with SDG 9, fermentation and food processing are vital for promoting sustainability in the global food system by addressing key issues such as food loss, waste reduction, and resource efficiency (Millan, 2024).
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