Cover Image
close this bookHandling, Processing and Marketing of Fish in Bangladesh - Part 1 (NRI)
View the document(introduction...)
View the documentAcknowledgements
View the documentGlossary of abbreviations
View the documentMap of Bangladesh showing regions and major cities
View the documentSummary
View the documentSection 1: Introduction
close this folderSection 2: Supply and demand
View the document(introduction...)
View the document2.1 Fish production
View the document2.2 Exploitation of enclosed inland waters
View the document2.3 Species and product form
View the document2.4 Domestic consumption
View the document2.5 Exports
View the document2.6 Prices
View the document2.7 Future outlook
close this folderSection 3: The marketing of fish for domestic consumption
View the document3.1 Trade flows
View the document3.2 Marketing channels
View the document3.3 Marketing margins
View the document3.4 Marketing infrastructure
View the document3.5 Handling and transport
View the document3.6 Losses
View the document3.7 Government intervention in fisheries marketing
View the document3.8 The role of co-operatives in fish marketing
View the document3.9 Conclusions: Market efficiency
close this folderSection 4: The shrimp industry
View the document4.1 Trade flows and intermediaries
View the document4.2 Marketing infrastructure
View the document4.3 Handling and processing
View the document4.4 Packaging
View the document4.5 Losses
View the document4.6 Quality control
close this folderSection 5: Conclusions
View the document5.1 Problems of the existing system of marketing
View the document5.2 Possible measures to improve the marketing system
View the document5.3 Benefits from the proposed measures
View the documentBibliography
close this folderAppendices
View the document(introduction...)
View the documentAppendix A: Source tables
View the documentAppendix B: List of scientific, Bangladeshi and English names of fish, molluscs and crustaceans
View the documentAppendix C: Functions of BFDC
View the documentAppendix D: Physical facilities belonging to BFDC

4.4 Packaging

Shrimp is exported chiefly in raw headless shell-on form. Some raw peeled shrimp, mostly of the smaller sizes, is also exported.

Shrimp is normally packed in 2 kg inner cartons, but some, especially that for the United States market, is packed in 5 lb cartons. The use of different carton sizes for different markets is a good policy, given that users such as retailers and restaurants find it a nuisance to have to handle non-standard packs. Headless shimp is usually finger packed for attractive presentation and, in order to ensure correct weights when thawed, processors put 2-3 oz overweight in each inner carton. For peeled shrimp, 8 oz overweight is normal.

The quality of inner cartons is poor. The board and waxing used are not of good quality and staples are required. Cartons should be designed so that staples are not required.

Inner cartons are packed in master cartons according to market requirements, usually 10 inner cartons per outer carton. Since the import of unprinted cartons has been banned, some problems have also been encountered with the domestically manufactured outer cartons. According to the 1986 survey (Rapport Bangladesh Ltd., 1986), 20-30% of the domestically made cartons were estimated to have been lost due to early breakage, requiring importers to re-pack the product.