Sun-Dried Prawns: Reviving a Traditional Method into a Modern Sustainable Business Model

Sun-drying of prawns is one of the oldest and most sustainable methods of seafood preservation, widely practiced by traditional fishing communities for centuries. In recent years, this low-cost, energy efficient technique has gained renewed attention as a potential eco-friendly business model, particularly in regions where modern cold-chain infrastructure is limited. The present study examines the biochemical and nutritional transformations that occur during the sun-drying process, while also assessing its technical feasibility, environmental benefits, and market potential. Findings suggest that sun-drying not only preserves the shelf life of prawns but also maintains a considerable proportion of their nutritional value, making them suitable for both domestic consumption and export markets. Moreover, integrating traditional drying practices with modern innovations such as hygienic handling, improved drying racks, and packaging can significantly enhance product quality and commercial appeal. Thus, the revival and modernization of this indigenous practice may serve as a sustainable pathway for entrepreneurial ventures in coastal economies, linking cultural heritage with contemporary food security and livelihood opportunities.