Value | Category | Cases | |
---|---|---|---|
Bad fish | 1 |
3.3%
|
|
Bad market day, fewer buyers, weather conditions | 1 |
3.3%
|
|
Because | 1 |
3.3%
|
|
Because low sales due to more fish in the market | 1 |
3.3%
|
|
Because no storage and processing facility | 1 |
3.3%
|
|
Because of too many fish at the market | 1 |
3.3%
|
|
Because the fish are too plenty at the market | 1 |
3.3%
|
|
Fish are scare and too expensive | 1 |
3.3%
|
|
Ice or cold room not availableto preserved fish | 1 |
3.3%
|
|
Lack of storage and processing facility | 1 |
3.3%
|
|
Lack of storage facility, processing plant, cold room, cold man, | 1 |
3.3%
|
|
Lesser costumers in the market, poor quality of fire, bad market day | 1 |
3.3%
|
|
No facilities are available | 1 |
3.3%
|
|
No lose or waste | 1 |
3.3%
|
|
No storage and processing facility | 1 |
3.3%
|
|
No storage facility, no ice, | 1 |
3.3%
|
|
Not | 1 |
3.3%
|
|
Plenty | 3 |
10%
|
|
Poor quality | 1 |
3.3%
|
|
Poor quality fish sold to us by the fishermen | 1 |
3.3%
|
|
Poor quality of fish, bad market day | 1 |
3.3%
|
|
Spoil | 1 |
3.3%
|
|
Spoilt fish | 1 |
3.3%
|
|
The facilities to prevent it from going bad are not available | 1 |
3.3%
|
|
The fish get perish | 1 |
3.3%
|
|
When fish are bought,there are no cooling or iceing facilities | 1 |
3.3%
|
|
When fish are scare they become expensive we end up selling below cost price | 1 |
3.3%
|
|
poor quality of the fish | 1 |
3.3%
|