Economic analysis of commercial processing of fermented fish product (Matka shidal) and its marketing in North-East region of India

Shidal is a traditional fermented value added fish product highly demanded by the people of NE region. This study aimed to highlight commercial processing methods, cost and margin in processing of Matka shidal and constraints faced by the processors of Sidal. This study was conducted by collecting information of 28 processors of Tripura and 8 processors of Manipur through focussed Group Discussion (FGD). Commercial shidal processing includes procurement of dry fish, sorting and grading, curing of Matka, filling, sealing and marking of Matka, storage of for fermentation and trading of Shidal. The cost-benefit analysis of shidal indicated net return of 77065.31/t and 52593.8/t in case of puthi shidal in Manipur and Tripura, respectively. Whereas, the net return in Baspati in Tripura was 59616.17/t. The percentage shares of producer in consumer's rupee were ranged between 55–64%. The small scale processing units of fermented value added fish product shidal in Tripura and Manipur have greater potential and employment opportunities which can be exploited through development of better financial, technical and input support system.