author(s)
AD Upadhyay, SG Singh, DK Pandey, YJ Singh and P Pal

abstract
The drying, fermentation and smoking are the traditional preservation and value addition techniques for perishable plant and animal based food products. The smoking is common indigenous practice popular in Manipur state of North Easter Region. This study was conducted in Manipur in 2015 and using multistage stratified sampling technique a total of 71 respondents such as processors, traders, wholesalers, retailers were chosen for collection of information. The profitability in smoked fish processing, marketing cost, marketing margins and marketing efficiency of the different marketing channels were analyzed using descriptive statistics. The processors of smoked fish in Manipur earned Rs. 17276.54/quintal excluding imputed value of family labour and it constituted about 35.31 % of the total revenue. It indicates that this indigenous value addition economic activity undertaken by women is economically viable. A value chain map showing physical and value flow through alternative routes and linkages among the value chain actors was developed for smoked fish. Based on market efficiency measured for all the sub value chains, a values chain with chain actors Fishermen-Fish Processors-Wholesalers-retailers-Consumers was identified as an efficient marketing chain. The women participation was encouraging value chain activities like processing as well as in trading of smoked and other processed fish products.