Abstract
This study analyzes the management of by-products in pangasius processing to clarify their potential for reducing value loss across the production chain. Using descriptive data from nine processing factories, the study identifies six main groups of by-products and examines how they are utilized across different value chains, ranging from raw sales to deep processing into fish oil, fish meal, animal feed, fish skin snacks, fish cakes, collagen, and gelatin. The findings indicate that the extent of value loss depends largely on the processing method: raw sales generate higher losses, whereas internal utilization and deep processing contribute to reducing losses, increasing added value, and promoting a circular economy in the pangasius processing industry.
