The article presents the forestry, fishery and ecological values of mangroves. Studies on the measurement of the economic value of mangroves that were conducted in Thailand, Indonesia and Ecuador are also presented.

The paper presents the three categories of food coatings that are used, individually or in combination, to produce battered or breaded foods. These are predust, batters and breadcrumbs. Predusts are usually a blend of flours, starches and other functional ingredients such as proteins, vegetable gums and seasonings or flavors; batters are blends of flours, starches, leavening agents and seasonings which, when mixed with water, forms a vicous liquid used to evenly coat a food item, while breadcrumbs are baked or otherwise thermally processed cereal-based ingredients which are applied to a moistened food item prior to cooking.

The article discusses the different varieties of carps, their origin, physical appearance and feeding habits. The species discussed were grass carp (Ctenopharyngodon idella), silver carp (Hypophthalmichthys molitrix), bighead carp (Aristichthys nobilis), catla (Catla catla), rohu (Labeo rohita), mrigal (Cirrhinus mrigala, and common carp (Cyprinus carpio).

Bighead carp is preferred among other species for culture because of its fast growth and high survival rate. Pen and cage culture of carps in Laguna de Bay is sustained by the availability of juveniles as a result of improved hatchery technology. Southeast Asian Fisheries Development Center and the Bureau of Fisheries and Aquatic Resources have been conducting research programs to enhance the carp culture industry in the country.