Analyzing the Availability of Raw Materials for Sustainable Fisheries Processing in Micro-Small Enterprises in Kendari, Indonesia

Abstract

This study aims to determine the status of raw material availability to support production activities to become a sustainable business. The analytical methods used were location quotients, standard deviation, and relative scale. Several micro and small-scale fish processing businesses in Kendari City such as smoked fish, dried fish, fish balls, somay, shredded fish, spicy anchovy sauce, seaweed chips, crab shell powder, and crab shell chips. All these products have the potential to be developed locally considering that Kendari City is the centre of the fishing industry in Southeast Sulawesi. The fishery products both capture and cultivation in Kendari can fulfill and support product development except for seaweed and crab shell-based products due to the availability of raw materials. Both raw materials must be imported from other regions such as South Konawe and Bombana districts. This study found that the types of fish most widely used in fish processing businesses are kite, skipjack, and tuna. Three statuses of sustainable availability were identified, namely fulfilled, moderately fulfilled, and less fulfilled. There are three categories of sustainable availability status depending on the fishery product business developed: first, fulfilled mainly for smoked fish, fish balls-somay, and shredded fish; second, less fulfilled for dried fish and spicy anchovy sambal; and finally, less fulfilled mainly for seaweed chips and crab shell powder and chips.