Value addition in fish

Value addition refers to the enhancement of the value of fish before the local fishermen sells them to the consumers. These are processes associated with fish products between the time fish are caught and the time of the final product is delivered to the consumer.

The shelf life of the fish from the lake without being put in the cold room is very limited and therefore the fishermen have to sell them to the middle men before they get spoilt. The valve addition is very important to the fishermen because it increases the value of the fish and enables the fishermen get better price from the market both local and international. Providing the fishermen with cold rooms will greatly enhance the value of the fish as they will not be in a hurry to sell them.

Value processes include the following;

Cleaning of the fish and packing them in clean containers

  • Processing which includes cutting the fish by artisan fishermen
  • Packing the fish
  • Preserving of the processed fish using cold rooms
  • There also a possibility of microwave heating
  • Smoking and drying the fish using solar power
  • Microbial loads by adding acids

Challenges to the small scale fishermen

  • Poor infrastructure in terms of roads and cold room facilities more especially at the fishing sites
  • Inadequate local market for fresh fish
  • There is a challenge of finance which makes it had for the fishermen to purchase equipment to use.
  • Fishermen lack the necessary skills and knowledge of how to add valve to the fish
  • They also lack capability to meet the demand and expectations of customers in terms of quality, quantity and consistency.
  • The also face a challenge of diseases , poverty and igonorance.

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Value Addition in Fish

Value addition refers to the enhancement of the value of the fish before the local fishermen sells to the customer. The process is associated with fish and fish products between the time fish are caught or harvested and the time the final product is delivered to the customer. The shelf life of the fish from the lake without being put in the cold room is very limited and therefore the fishermen have to sell the fish to middlemen lest they get spoilt.  The value addition activity is very important to the fishermen because it increases the value of the fish and enables the fishermen to fetch better prices from the market.

Value addition processes include the following;

  • Cleaning of the fish and parking them in clean containers
  • Processing which includes cutting the fish by artisan fishermen.
  • Packaging the fish
  • Preservation of the processed fish using cold rooms
  • There also a possibility of microwave heating
  • Smoking or drying the fish using solar power
  • Microbial loads by adding acids ( shelf life enhancers)

The value addition will also enable the fishermen to access better local and foreign markets that offer better prices.

Challenges to the small scale fishermen

  • Lack of trained and experienced fishermen who appreciate the practices aimed at improving the value and quality of fish
  • Poor infrastructure in terms of roads and cold room facilities more especially at the fishing sites.
  • A major challenge facing the fishermen especially in the fishing communities of Lake Victoria is the diseases like malaria and HIV/AIDS.
  • Fishermen lack the necessary knowledge of how to add value to fish.
  • They lack the capacity to meet greater demands and expectations of customers in terms of quality, quantity and consistency
  • There is a challenge of finance which makes it had for the fishermen to purchase equipments to use.
  • In adequate local market for fresh fish.

About The Author

Related posts

Value Addition in Fish

Value addition refers to the enhancement of the value of the fish before the local fishermen sells to the customer. The process is associated with fish and fish products between the time fish are caught or harvested and the time the final product is delivered to the customer. The shelf life of the fish from the lake without being put in the cold room is very limited and therefore the fishermen have to sell the fish to middlemen lest they get spoilt.  The value addition activity is very important to the fishermen because it increases the value of the fish and enables the fishermen to fetch better prices from the market.

Value addition processes include the following;

  • Cleaning of the fish and parking them in clean containers
  • Processing which includes cutting the fish by artisan fishermen.
  • Packaging the fish
  • Preservation of the processed fish using cold rooms
  • There also a possibility of microwave heating
  • Smoking or drying the fish using solar power
  • Microbial loads by adding acids ( shelf life enhancers)

The value addition will also enable the fishermen to access better local and foreign markets that offer better prices.

Challenges to the small scale fishermen

  • Lack of trained and experienced fishermen who appreciate the practices aimed at improving the value and quality of fish
  • Poor infrastructure in terms of roads and cold room facilities more especially at the fishing sites.
  • A major challenge facing the fishermen especially in the fishing communities of Lake Victoria is the diseases like malaria and HIV/AIDS.
  • Fishermen lack the necessary knowledge of how to add value to fish.
  • They lack the capacity to meet greater demands and expectations of customers in terms of quality, quantity and consistency
  • There is a challenge of finance which makes it had for the fishermen to purchase equipments to use.
  • In adequate local market for fresh fish.

About The Author

Related posts

Leave a Reply

Value Addition in Fish

Value addition refers to the enhancement of the value of the fish before the local fishermen sells to the customer. The process is associated with fish and fish products between the time fish are caught or harvested and the time the final product is delivered to the customer. The shelf life of the fish from the lake without being put in the cold room is very limited and therefore the fishermen have to sell the fish to middlemen lest they get spoilt.  The value addition activity is very important to the fishermen because it increases the value of the fish and enables the fishermen to fetch better prices from the market.

Value addition processes include the following;

  • Cleaning of the fish and parking them in clean containers
  • Processing which includes cutting the fish by artisan fishermen.
  • Packaging the fish
  • Preservation of the processed fish using cold rooms
  • There also a possibility of microwave heating
  • Smoking or drying the fish using solar power
  • Microbial loads by adding acids ( shelf life enhancers)

The value addition will also enable the fishermen to access better local and foreign markets that offer better prices.

Challenges to the small scale fishermen

  • Lack of trained and experienced fishermen who appreciate the practices aimed at improving the value and quality of fish
  • Poor infrastructure in terms of roads and cold room facilities more especially at the fishing sites.
  • A major challenge facing the fishermen especially in the fishing communities of Lake Victoria is the diseases like malaria and HIV/AIDS.
  • Fishermen lack the necessary knowledge of how to add value to fish.
  • They lack the capacity to meet greater demands and expectations of customers in terms of quality, quantity and consistency
  • There is a challenge of finance which makes it had for the fishermen to purchase equipments to use.
  • In adequate local market for fresh fish.

About The Author

Related posts

Leave a Reply

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