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JELLYFISHES HAVE ECONOMIC IMPORTANCE

Enjoy Science
Compiled by Ruben E. Taningco
Jellyfishes, which according to Prof. Rodrigo A. Camacho of the Biodeversity Center for Research and Conservation of Palawan State University in Puerto Princesa, is regarded as pests by the fishermen because it clogged their nets and fish corals, was observed that it have economic, medicinal, and ecological importance.

Prof. Camacho added that based on his research, Jellyfish which is known among the Coyunon and Tagbanua in Palawan as “labong-labong,” is called “dikya” by the Tagalog, and “salabay” in Ilongo and Cebuano. And readers would probably recall that “dikya” was once blamed as culprit that caused a series of brownout in Central Luzon.

In the study made by Camacho, it was noted that processed jellyfish harvested at Malampaya Sound are being exported to Hong Kong, and seven coastal barangays are being benefited by this industry of gathering and processing jellyfish.

At present, Prof. Rodrigo A. Camacho Jr. is conducting a study aimed to identify the species of jellyfish harvested and its fishing grounds, determine the conservation strategies of concerned authorities on jellyfish havesting, analyze the ecological relationship between juveniles of small pelagic fishes to medusa stage of jellyfish, document the harvesting and processing of jellyfish, determine its economic importance and medicinal value to fisherfolk, and determine the quantity of processed dried exported to other countries.

Jellyfishes are processed not less than two hours after collecting them from the water to prevent spoilage. The water content of the jellyfish is removed using alum and salt. Sixty kilograms of fresh jellyfish are soaked in brine solution (3 kg of alum and 37 kg of salt in 100 liters of water) and left in the canvas/concrete tank for four to five days. The salted jellyfishes are then transferred to another tank/container with a fresh mixture of salt and smaller amount of alum for three consecutive times before draining them. Soda is added to the brine solution during the final curing of jellyfish. They are then piled, left to dry on a draining rack at room temperature for two to three days, and turned upside down several times to drain the excess water. (PCAMRD Release)

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