Innovations and Markets for Lake Victoria Fisheries (IMLAF)

Project summary

The proposed project titled “Innovations and Markets for Lake Victoria Fisheries” (IMLAF) will be carried out in the Lake Victoria basin of Tanzania. Its main objective is to catalyze socio-economic growth through expansion of markets for Nile perch and sardine quality products and employment opportunities. This will involve application of innovative methods of production of safe and high quality Nile perch and sardine fish products and byproducts products for the local, regional and international markets. Post-harvest losses and presence of biological, physical and chemical hazards that reduce the quality, safety and marketability of fish and fish products will be addressed. Value addition and development of new processed products and byproducts from the Nile perch and sardines as well as new business models will be investigated and provided to end-users. IMLAG will disseminate results to fishermen, processors, policy makers and other end-users. Two postdocs, 4 PhD and a number of MSc students will be trained and institutional research capacity build at the Tanzanian institutions

Outputs

Project Completion Report:

1. The project findings demonstrated existence of high level of Income inequalities between processors and traders; imperfect competitive market dominated by those who can afford the investment and operational capital; efficient markets as 80% of market share is controlled by 50% of marketers; existing business Model is the advance financing of fishing activities through social capital; main processing technology is sun drying; consumers have positive and significant attitude and confidence on sardines products dried on raised racks, rocks, grass and nets, hot smoked, deep fried as compared to sardines dried on sand; only 25% of the marketers have access to formal loans/credits and 75% depends on social capital; 84% of marketers rely on co-traders to access market information; there is greater market potential for sand free processed sardine products; High post harvest loss of over 50% experienced during rainy season.
2. Through this project, we have developed a prototype of greenhouse that has been installed and tested for effectiveness and efficiency for processing sardines at Chinfufu, one of the IMLAF demonstrated site for innovations and technologies.
3. Through IMLAF project, Clove extracts that serves as good antioxidant when used for pre-treatment of sardines have been valorized and demonstrates high potential to improve the quality and shelf life of processed sardines through sun drying.
4. Shelf-life of fresh sardines (dagaa) can be increased (extended) through storage in ice at 0-1°C for 2-3 weeks depending on the quality while fresh. Chilling/freezing of sardines may expand its market to reach domestic and international markers abroad reaching middle and high-income consumers. In addition, fish holds or small containers should be promoted to minimize post-harvest loss and improve quality of the Lake Victoria sardines.
5. Findings generated by IMLAF project indicate that water and Nile perch could be among the reservoirs of S. Salamae and S. Waycross in aquatic environment.
6. Out of 360 samples of water, sardines and phytoplanktons collected from Lake Victoria, 10 Vibrio cholerae O1 ctxA were isolated from these sources and reported for the first time.
7. Low levels of 7 indicator PCBs and 10 organochlorine pesticides were detected in water, sediments and fish from Lake Victoria, indicating insignificant risks to the consumers from these hazards.
8. Insignificant levels of Flame retardants were also detected in water, fish and fish products.
9. Worms (cestodes) have the potential to reduce the concentration of potential toxic elements in sardines in Lake Victoria.
10. During 2018 IMLAF project developed the draft of the training manual for Beach management Units. The manual is still under improvement.
11. Business model for effective and efficient marketing of sardines in domestic and International markets has been developed.
12. Developed Quality Index Method (QIM) useful during handling and processing of sardines. Robinson Mdegela R455-A34886 Danida Fellowship Centre 10/22
13. Facts established by the project were on ineffectiveness of BMUs due to limited sources of funds to support planning and implementation of planned activities.

Brief popularized abstract:
The proposed IMLAF project that has just ended was carried out in the Lake Victoria basin of Tanzania. Its main objective was to catalyze socio-economic growth and development through expansion of markets for Nile perch and sardine quality products and employment opportunities. This involved application of innovative methods of production of safe and high quality Nile perch and sardine fish products and byproducts products for the local, regional and international markets. Post-harvest losses and presence of biological, physical and chemical hazards that reduce the quality, safety and marketability of fish and fish products were addressed. Value addition and development of new processed products and byproducts from the Nile perch and sardines as well as new business models were investigated and provided to end-users. IMLAF project worked with BMUs and disseminated results to fisher forks, processors, policy makers and other end-users through policy briefs, meetings and publication. Implementation of IMLAF project has helped to fulfill the Tanzanian intentions and priorities expressed in national plans and policy documents on growing the country’s fisheries and aquaculture sectors.