VEGETABLES USED IN CANNED TUNA PRODUCTS

E.R.V. Bayogan, A.T. Lacap
The most common vegetables used in canned tuna products were surveyed. For the domestic market, General Tuna Corporation, one of six tuna processing companies located in General Santos City in Southern Philippines, was the dominant producer of canned tuna with vegetables. Sixteen of 22 canned tuna variants found in the market had vegetables as ingredients. The products with the most vegetables were afritada, caldereta, mechado and paella. Potatoes, carrots and sweet pepper were the most common vegetables found in seven products. Other vegetables were taro leaves, eggplant, yardlong beans, ginger, onion, and chili. These vegetables were mostly sourced from nearby provinces and occasionally from Northern Philippines when the local supply was low for carrots and potatoes. The accredited cannery suppliers, the traders/middlemen and the farmers were the other major players in the chain. Farmers perceived the need for improving the logistics in the farm particularly containing pest and other production problems to improve productivity and to reduce wastage. At the cannery, reject vegetables were either diseased or non¬compliant to the quality requirements. Losses at cannery receipt ranged from 0.31 to 22.37% which can be reduced through simple postharvest handling technologies and adequate dissemination of appropriate technical and market information.
Bayogan, E.R.V. and Lacap, A.T. (2015). VEGETABLES USED IN CANNED TUNA PRODUCTS. Acta Hortic. 1088, 623-628
DOI: 10.17660/ActaHortic.2015.1088.116
https://doi.org/10.17660/ActaHortic.2015.1088.116
potatoes, carrots, sweet pepper, handling chain, cannery losses
English

Acta Horticulturae