Presentation by Andrew Saukani, Communications and Outreach Officer, Department of Fisheries, Malawi College of Fisheries Session: ICTs, Aquaculture and Fisheries Sector on 5 Nov 2013 ICT4Ag, Kigali, Rwanda

1. 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

2. 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

3. Common fish species
in Malawi
Usipa (Engraulicypris
sardella)
Clarius gariepinus (African catfish
）
Utaka (Copadichromis)
Oreochromis Karongae /Tilapia
Diplotaxodon limnothrissa (Ndunduma)

4. 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 matemba
Smoking - applicable to relatively bigger species
like chambo and mlamba
Para-boiling and pan roasting - for usipa and
utaka
Freezing (icing) - applies to all to enable instant

5. Processing methods

6. • 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

7. 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

8. 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”

9. 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

10. 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

11. 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

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

13. Results 1; Smoking with 100
percent palm1fruit) to smoke the fish. Time
• Less time (max; hour
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

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

15. 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 advantageous
less 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

16. Dissemination;
Use of video documentary for mass
adoption
• 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

17. 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

18. • 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

19. Smoked fish products on display at
national agriculture fair

20. 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

21. 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

22. • Thanks & End