IMPACT OF A VIDEO’s IN REINFORCING USE OF HYPHAENA CRINITE FRUITS IN IMPROVING FISH QUALITY AND

MITIGATING DEFORESTATION

STREAM 1; Emerging Innovations in ICTs supporting ARD

Andrew Saukani Malawi College of Fisheries,

Presented at the International conference on ICT4 Ag

5 November 2013, SERENA HOTEL – KIGALI, RWANDA

Introduction • Malawi is an agro – based country. 80 percent

of workforce is in agriculture & contributes over 80 % of foreign exchange earnings (GOM- 2012)

• Fisheries employs over 460,000 people, provides 70 % of dietary animal protein, 4 % GDP

• Fisheries sector is encountering challenges; overfishing, use of illegal gears, environmental degradation, and post harvest loses

• Efforts and interventions (projects and initiatives) are being made to mitigate the impacts and stay course in line with DOFs mission statement, MGDS 2, and NEPAD on economic development

• Traditional catch mainly composes of two dominant species utaka (Copadichromis) & usipa (Engraulicypris sardella)

Utaka (Copadichromis)

Common fish species in Malawi

Usipa (Engraulicypris sardella)

Clarius gariepinus (African catfish）

Diplotaxodon limnothrissa (Ndunduma)Oreochromis Karongae /Tilapia

Fish processing in Malawi

• Fish is processed depending on; size, type and quantity of species, distance to the market, consumer preference and knowledge of the processing methodology

Processing methodologies includes; Sun drying – commonly to species like kambuzi and matembaSmoking - applicable to relatively bigger species like chambo and mlambaPara-boiling and pan roasting - for usipa and utakaFreezing (icing) - applies to all to enable instant transportation to distant markets for fresh consumption

Processing methods

• Where 80 percent of fish catches in Malawi water bodies are dominated by Kambuzi and Matemba, it means that sun drying and smoking are the main mode of processing to meet long distant supply and longer shelf life across the country

Traditional fish processing methods results in an average 10 % percent post-harvest losses

• Fish smoking has contributed to;deforestation, soil erosion and silting up of potential fish breeding grounds

Malawi’s Forests are declining at a very alarming rate of 2.6 per cent per annum (FRIM - 2008)

Firewood consumption, currently estimated at 7.5million tons per annum exceeds sustainable supply by 3.7 million tons, leading to an annual destruction of 50, 000 to 75, 000 hectares of natural forests

Fisheries Department; mission statement

“to provide framework conditions and excellent services for the maximization of socio-economic benefits through sustainable utilization and management of capture fisheries and increased aquaculture production”

Research /study Objectives

• assess viability of utilizing palm tree fruits (Hyphaena crinite) locally known as Zikunda in reducing the amount of firewood used in fish smoking, improving quality of fish products

• ascertain benefits of such innovation to environmental rehabilitation and community income generation

• how to present innovations in a friendly user package inspire mass adoption without much ado or technical complications

Study sites

• Chapola (Lake Malombe) & Kadango (Lake Malawi)

• High population, dependent on fisheries and agriculture (declining fish catches, deforestation and soil erosion)

• Usipa and Kambuzi are the common fish species in the two sites

• Smoking & sun drying techniques most practiced and the study focused on smoking applied on Kambuzi, Chambo and Mcheni species as of economic value

Experimental trials

• Two sets of experimental trials were made and results compared

• 1st trial, big palm sized Mcheni fish species were smoked in trays using an all palm fruits (zikunda) fired kiln. This was replicated with a mixture of different

species using the same heat source

• 2nd trial involved smoking big palm sized Mcheni using a 3;1 mixture of zikunda and some fire wood

• Results of each set up analyzed, appropriate recommendations made and translated into an appropriate media for transmission to rural masses

Results 1; Smoking with 100 percent palm fruit • Less time (max; 1 hour ) to smoke the fish.

Time could vary depending on tray load per time & fish size

• High heat emission (kill microbes, removes excess water and fat )

• No browning effect on the fish surface as coconut fruits were smokeless

• Final fish outlook; clear and dry - not attractive to the eye

• Such has a likelihood to reduce shelf life, easy attacked by pests (moth) if stored for long

• High dryness; easily breaks during packaging and transportation

• This defeats the purpose of fish processing and minimizing post harvest loses

Results 2; Combining palm fruits and firewood• 75; 25 % (3;1) percent ratio combination of

palm fruits with natural wood

• Palm fruits provided heat. Smoke from firewood provided desired tar coating to the fish to produce an appealing browning outlook

• Efficiency achieved as the tar from wood vs palm fruit combination sealed off the fish skin from further entry of microbes

• Less ash was produced

• Palm fruits introduced a coco like flavour on the fish

For more efficient results; • More time is required (1.5 - 2 hours)

Gradual regulation of smoking process how the fire is burning to generate appropriate amount of heat. Right combination ratios of dry palm fruits and natural wood

• This combination is advantageousless firewood used, high quality fish produced (high prices), less spending on firewood hence directly minimizing deforestation rates

• Other factors of consideration; species size, fat content and tray load per time

Use of video documentary for mass adoption

Dissemination;

• Any new innovation is useless until it is transferred, adopted and improves masses old way of doing things (C. Jones - 1998)

• After the experiments, How to transfer the innovation to a wider user communities for adoption became an issue?

• Consultatively, use of a video documentary as a tool to disseminate the innovation was suggested

• A 45 minute video documentary; Kasamalidwe ndi Kakonzedwe ka Nsomba (Fish Processing and Handling Practices) was produced

• All stages (fish handling from the beachside, pre- processing procedures, smoking 2nd experimental trial and packaging) were redone and captured on camera

Documentary complemented a series of training session with fish processors, traders and fishermen in the two sites and was shown to distant fishing communities through mobile cinema units

• Communities appreciated seeing each step, followed easily, assured of doing the same hence the documentary contributed to massive adoption (70 %) of the innovation, high quality and prices – (2012)

Extended benefits; it opened a window of opportunity for women & children in the study sites to start collecting palm fruits for sale thus generating an income

• consequent reduction in pressure on natural forests and possibly allowing communities direct efforts towards natural resources rehabilitation (agro- forestry)

• by laws have been enacted restraining cutting down of palm fruit trees

• High quality smoked fish products, high returns, poverty reduction

Smoked fish products on display at national agriculture fair

Conclusion

• There are multiple benefits from integrated fish smoking methods which needs to be promoted

• Simple innovations, if packaged, delivered in a user friendly manner can inspire mass adoption for positive changes

• Support to mobile units, agriculture TV / radio main stream media and home ownership of video sets to disseminate the innovation further

• Areas of further research; coping rates, shelf life, market performance and nutritive aspects in improving the innovation

Acknowledgement

MCF - for the research on the innovation

• CIDA – SFFS - for generously funding the research and costs of documentary production

• COU crew and fisheries extension staff - for excellent coordination of events

• CTA, organizers, sponsors and host government (Rwanda) - for providing platform for this presentation and wonderful hospitality

• Fellow presenters and participants – You are all marvelous

• Thanks & End