Proximate Composition of Nappi and its way of marketing in Bangladesh

Abstract Nappi, fermented shrimp, a traditional diet, is widely consumed by the ethnic communities of Southeast Asian countries, especially in Bangladesh. The present study was carried out to determine the proximate composition of Nappi collected from two different places i.e., Moheshkhali and Chaufaldandi areas of Cox’s Bazar district, Bangladesh. The proximate composition of Nappi was varied from place to place depending on raw materials, preparation techniques and surrounding conditions of formulation places. Proximate composition includes moisture, protein, carbohydrate, fat and ash contents, amounting 37.66%, 34.93%, 1.39%, 8.53% and 17.49% respectively for the Moheshkhali and 35.44%, 37.43%, 2.66%, 6.0%, and 18.47% respectively for the Chaufaldandi sample. In the present study it is evident that moisture and fat content were higher in Moheshkhali sample whereas protein, carbohydrate and ash content were also higher in Chaufaldandi sample. Marketing strategy, Supply Channel, and Value Chain of Nappi were also analyzed. The findings of the study revealed that the good quality of Nappi relied on the fresh raw materials, hygienic condition of processing place and suitable techniques. Moreover, the good quality Nappi has a great market demand to the local ethnic communities in Bangladesh as well to the ethnic communities are living abroad. So, it is recommended to provide intervention on proper preparation techniques and marketing channels of Nappi.