Prospects And Challenges Of Yellow Flesh Pangasius In International Markets: Secondary And Primary Evidence From Bangladesh

Md Sazedul Hoque*, Mohammad Mahfujul Haque, Max Nielsen, Badiuzzaman, Md Takibur Rahman, Md Ismail Hossain, Sultan Mahmud, Anup Kumar Mandal, Marco Frederiksen, Erling P. Larsen

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

9 Scopus citations


The projected increase in aquaculture production by 2030 will mostly occur in countries of Asia and Africa, including Bangladesh. The pangasius (Pangasianodon hypophthalmus) produced in Bangladesh, the second-largest producer globally, is mainly consumed by low-income domestic consumers and is poorly demanded in international markets. One reason for this is the yellow flesh of fish; consumers generally in mainstream international markets prefer to fish with white flesh. Reviewing secondary evidence and analyzing primary data, this article assesses the underlying reasons for the discolored pangasius flesh in Bangladesh and synthesizes strategies for avoiding discoloration to induce exports. The findings indicate that farming practices with high stocking density, infrequent water exchange, high organic matter in pond water, and the growth of carotenoid-containing cyanobacteria contribute to the discoloration of pangasius flesh. Artificial and natural pigments in feed and poor postharvest handling of fish are also contributing factors. Furthermore, a positive correlation between water exchange, price, and yield at the farm is found, which indicates that farm-gate price and yield per hectare can increase with more frequent water exchange.

Original languageEnglish
Article numbere08060
Issue number9
StatePublished - Sep 2021
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (


  • Export
  • Feed ingredients
  • Pangasius
  • Water quality
  • White fillet
  • Yellow fillet

ASJC Scopus subject areas

  • General


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