This study on ‘Value Chain Analysis of Fish in Meghalaya: A case study in East Khasi Hills district’ has been conducted in 2020-21 with specific objectives (1) To map the actors involved in the value chain of fish business. (2) To estimate the value addition in fish marketing by the value chain actors. The value chain actors were identified and the structure of the value chains was mapped. The study revealed that the most commonly followed method of value addition of fish in the study area are fermenting, drying and smoking. The cost incurred for making fermented fish was observed to be ` 21.50/kg, ` 16.50/kg for dry fish and ` 37.50/kg for smoked fish. Additionally, net profit was found to be highest in value-added fish than compared to fresh ones. Therefore, value addition should be encouraged among fish farmers to increase net profit.

Highlights

• Actors observed in the value chain of fish were Fish seed vendors, Farmer, Wholesaler, Retailer, Fisheries department (retailer outlet), Local Trader cum Retailer, Farmer cum Processor and Consumers.
• Fermenting of fish is the most commonly used method of value addition in the study area followed by drying and smoking.
• Value chain-5 was the most preferred channel for the disposal of value added products.