Posted on 04 October 2018
Cooperative management, processing and packaging of fish flesh, tuna smoking, sustainable fishing techniques were on the menu.
Three women and three men from the Mahafaly coastline left for 10 days of learning. Accompanied by WWF, these Vezo fishers went to Mahajanga, 1477 km from their villages, in order to master advanced fish processing techniques. Mahajanga is a large port city known for its fish processing industries of fisheries products.
Cooperative management, processing and packaging of fish flesh, tuna smoking, sustainable fishing techniques were on the menu. They met fisher's associations and visited the Majunga Fisheries Products Distribution Center. Solonandrasana Zio, one of the participating fisher has understood the issue of their exchange trip. "They have better techniques for tuna smoking than us. They give a lot of value to the sanitary aspect and to the respect of the standards of hygiene. This is something we will definitely apply once home, "he says.
These fishers have also learned how to make and use ice effectively for cold storage of fishing products.Storage chillers and ice bins are not common in southwestern Madagascar.
However, they are standard and effective tools for cold storage of products that allows the maintenance of their sanitary quality, but also to reduce post-capture loss. It should be noted that sustainable access to markets depends on products quality and mastery of product processing technologies is essential.