Effects of Harvest and Post-Harvest Processing Methods on Quality of Beche-de-mer in Fiji Islands

The sea cucumber fishery and processing of sea cucumbers into beche-de-mer (BDM) supports livelihoods and generates significant export income in Fiji. Harvesting and processing of sea cucumbers has been done in Fiji for over two centuries and the processing technique has changed little over this time. Processing of sea cucumbers involves a number of steps: first boiling, slitting and gutting, smoke drying and sun drying. This study investigated the effects of harvesting and post-harvest handling techniques on the quality of BDM produced in Fiji and documented difficulties faced by the BDM processors in producing a good quality product. Our results show that to generate income as soon as possible, sea cucumber fishers in Fiji hastened BDM processing by eradicating or shortening necessary processing steps. This resulted in production of lower quality product with lower value and reduced acceptance. The first boiling and smoking steps of processing were particularly problematic for fishers. A well processed BDM product has good odour, appearance, shape, color and size and has moisture content appropriate for storage without spoilage. Processed BDM sold by fishers to the main exporters in Fiji were generally of low quality because of a number of consistent characteristics that greatly impacted on quality and product value. Common problems with product quality included improper cleaning, contamination with sand, peeling skin resulting from over-boiling and burning resulting from an inappropriate smoking technique. The results of our study have prompted immediate awareness and education activities for sea cucumber fishers and processors in Fiji supporting improvements in product quality and improved income from this important coastal livelihood.