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Chapter V
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
This chapter deals with the summary of findings, conclusion and
recommendation, drawn by the researcher.
Summary
This study aimed to identify the some significant data in Bolinao processing
business in Patnanungan, Quezon and documenting their local ways of Bolinao
fermentation. Specifically, it sought to answer the following objectives; first, the profiles
of the Bolinao Fishermen and secondly, assessment of the home based manufacturing
practices and thirdly, documenting the locale ways of making fermented Bolinao, fourth
surveying their perception on the common problems encountered and possible solutions
in Bolinao processing business.
The research was conducted to all the Bolinao’s Fisherman of Patnanungan
Quezon with the total respondents of thirteen (13). The researcher formally asked
permission of the Barangay captain of Patnanungan Quezon to conduct the study, by
answering researcher made questionnaire. The researcher used the descriptive method of
research in gathering data with the use of survey questionnaire to survey some significant
data and find out procedures and production of fermenting Bolinao. The statistical
treatment used in this study are average and percentage.
Findings
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After gathering the data from the producers of fermented Bolinao, the researcher
found out that the average years they engage in business is 7.42 years. It implies that they
have been in business for not so long. It was found out that their initial fund in starting
the business have an average of Php. 10,192.0. it denotes the initial fund in starting the
business is quite small. With regards to monthly profit of the Bolinao’s Fishermen the
average amount is Php. 15,962.04. It implies that their monthly profit is quite high. Their
main reasons that they motivate to start the business is to fight poverty with a percentage
of 84.62. With regard to how they started the business, it was found out that 100 percent
of the respondent says they planned it and executed it. The main ingredients in Bolinao
processing were salt and Bolinao fish with a percentage of 100 percent. The common
tools needed in processing Bolinao were pale (Timba), plastic wash tub (banyera), and
plastic drum in 100 percent response , while the common tool needed in fermenting
Bolinao are plastic ware (timba) and, ceramic jar (banga) in 92.31 and 7.69 percent
respectively response. With regards to the life span in fermenting Bolinao fish, 69.23
percent of the respondent says that they done of fermenting for 1 month. According them
the possible uses of fermented Bolinao at home is for food consumption with 100
percentage response.
The researcher also found out that the impact of Bolinao processing to individual,
family and community is for additional income for them with 100 percent response. With
regard to months of catching is catching Bolinao is seasonal; it happens only during the
month of August with 100 percent percentage of response. With regard to the assistance
they have received from the local government 38.46 percent says that they only received
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free fishing nets. They also received financial and technical assistance from some non-
governmental association with a percentage 69.23 and 30.77 respectively.
Most of the respondents’ says that their common problem encountered in Bolinao
business is the climate change with 33.33 percent and the possible solution is to just wait
the weather to become good also in 33.33 percent. .
Based on the survey conducted by the researcher as narrated is the fermentation
process of Bolinao: First stored the caught Bolinao in a plastic drum, then pour the
Bolinao fish to the plastic wash tub (banyera) then wash the anchovies properly, then
strain the water, add proportional amount of salt to the anchovies, mix the salt and
anchovies well, afterwards transfer the salted bolinao in a clean container (timba or
ceramic jar), cover and ferment it in a month.
Conclusion
Based on the findings the researcher concludes that they have been in a business
for not so long. The initial in starting the business is quite small. Their monthly profit is
quite high. They motivated to engage in the business because of poverty. They stateted
business by planning and tried executing it. The main ingridients in Bolinao processing
are salt and Bolinao fish only. The tool used in processing Bolinao fish were pails, plastic
wash tub and plastic drums while the tools for fermenting were plastic wares. The life
span of fermenting the Bolinao is last for a month. The possible uses Fermented Bolinao
at home is for foods consumptions. The impact of processing Bolinao business in terms
of individual, family and in the community is an additional income to them. The catching
of Bolinao fish is seasonal or once a year, only in the month of August. Most of them do
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not receive any assistance from the local government on the other hand they received
some financial support from the non-governmental association. Their common problem
encountered in business is the climate change and their perceived solution is just to wait
for the good weather.
Recommendation
Based on the findings and conclusions of the study, the following
recommendations were made:
1. Because the state of catching bolinao is seasonal due to weather condition and
unpredictable climate change the researcher suggest that local government may give
financial or technical support among those who are involved in the business.
2. Due to the seasonal state of catching bolinao is only for the month of August,
and the fermentation process takes a lot of time, the researcher recommend to the
fishermen to sell their fermented bolinao in retail pack on the succeeding months for
them to have a stable income until pick season of bolinao catching.
3. The researcher also recommends that since bolinao fermentation is one of the
major sources of income in Patnanungan the local government may initiate or provide
trainings or seminars to the locals on how they may be able to come up with additional
products out of fermented bolinao to increase their income.
