DRIED fish producers in Cox’s Bazar’s Nazirar Tek village, country’s largest dried fish producing place, are still using toxins. Many of them use pesticides like Dithane-M 45, Shobicron, and Diazinon to ward off maggots and flies, according to a newspaper report. It’s not the story of a single village. In many areas, the DDT and Dichlorvos are also used in the second stage for conservation of the dried fish.
The Chittagong Medical College Hospital during a study in 2016 had identified the toxins used for drying fish as “one of the main causes of cancer”. Chattogram saw a rise in number of cancer patients in recent times and the possible reason was believed to be the high consumption of dried fish. In the last few years, the Upazila Fisheries Department along with some NGOs took initiatives to prevent the producers from using toxin. But their campaign received a little response from the producers who believe applying of any new method would raise their production cost. For processing, the producers soak the fish in a liquid solution prepared with pesticides and water, usually meant for paddy fields, before being dried in the sun. The method is very much applied particularly during the monsoon.
Apart from it, the marketing profit is relatively higher in consumer markets followed by primary and secondary markets where ‘beparies’ and ‘aratdars’ are involved. Usually, the prices of dried fish depend on the size, availability of transport, quality of the species, transport, labour and position of the season. However, the prime reason of price exploitation to the producers is dadan (non institutional money lending) that compel the producers to go for ‘conditional engagement’ for running their business. Besides, they face various problems like inadequate capital, natural calamities, lack of scientific knowledge and storage facilities, etc.
The dried fish is the main source of protein in many areas. Besides, a good quantity of dried fish is regularly exported to different countries. What’s risky is that the toxic agents destroy the function of human nerve cells and it can result in heart attacks, stomach cramps and vomitting, among others. The Fisheries Ministry and relevant departments, including Food Safety Authority, should take the matter seriously.
