Effects of Processing Methods on the Value of Beche-de-mer from the Fiji Islands

Abstract

Sea cucumber harvesting, processing into beche-de-mer (BDM) and exporting had been an important marine commodity trade for over two centuries. Sea cucumber trading has also become an important export earner for the Fiji Islands and a source of income generation for coastal communities involved in this trade. This study showed that the processing techniques being utilized for BDM in Fiji have changed little since they were developed in the 1800’s. Fijian BDM (18 commercial species) is generally categorized as ‘grade B’ in Asian markets because of relatively poor product quality. The quality and value of beche-de-mer are significantly impacted by negligence during processing by sea cucumber fishers and marine products agents. The loss of value due to poor quality of the final dried product in Fiji ranges from 10% to 50%. Sea cucumber fishers in Fiji need to adopt improved processing techniques that support production of better quality product, improved yield and greater income.