Key Points:
- Jomo Kenyatta University of Agriculture and Technology (JKUAT) researchers have developed groundbreaking fast-drying and cooling techniques for omena fish preservation. This innovation aims to reduce waste, improve quality, and enhance livelihoods for fishing communities around Lake Victoria.
- The project, funded by a 31 million Kenyan Shilling (approximately $200,000) grant from the European Union, introduces two key machines: a portable charcoal-powered cooler and a solar-powered dryer, drastically reducing drying time from days to just two hours.
- Implemented at Dunga Beach in Kisumu and Marenga Beach in Busia, the project is already showing positive impacts, including improved fish quality, women's empowerment, and efficient resource utilization, especially during rainy seasons.
Tackling Post-Harvest Losses in Lake Victoria's Vital Omena Industry
Omena, a small silver cyprinid fish, forms the backbone of the fishing industry in the Lake Victoria region, sustaining millions of livelihoods. However, the sector has long grappled with significant post-harvest losses due to inefficient preservation methods. Professor Nelson Ojijo from JKUAT’s Food Science Department is leading a team of researchers to address this critical issue through innovative technology.
The project, initiated in March 2022, introduces two game-changing machines. The first is a portable charcoal-powered cooling device that allows for immediate preservation of the fish after catch. The second, a solar-powered drying machine, accelerates the drying process to just two hours, a dramatic improvement from the traditional methods that could take days.
These innovations will catalyze the much-needed change in the sector,” says Prof. Ojijo. “The AIRTEA project is not just transforming the Omena industry; it’s creating a sustainable and thriving future for Lake Victoria’s fishing communities.”
How It Works: Innovative and Environmentally-Friendly Fish Preservation
The portable charcoal-powered cooler and solar-powered dryer represent significant innovations in fish preservation, particularly suited to the needs of small-scale fishing communities in Africa. The charcoal cooler is innovative because it provides immediate, on-site cooling without relying on electricity, which is often unreliable or unavailable in remote fishing areas. It utilizes locally available charcoal, making it both cost-effective and easily maintainable.
The solar-powered dryer, on the other hand, harnesses abundant solar energy to dramatically speed up the drying process. Traditional sun-drying can take days and is vulnerable to weather changes and contamination. This new technology reduces drying time to just two hours, ensuring a consistently high-quality product regardless of weather conditions.
Both technologies are environmentally positive. The charcoal cooler, while using a carbon-based fuel, is more efficient and less polluting than diesel generators often used for refrigeration. The solar dryer eliminates the need for fossil fuels entirely, reducing the carbon footprint of the preservation process. Additionally, by significantly reducing waste, these technologies help to prevent overfishing, contributing to the long-term sustainability of Lake Victoria’s ecosystem.
These innovations are particularly valuable for small-scale fisherfolk, women’s cooperatives, and local entrepreneurs in fishing communities. They can also be adapted for use by small-scale farmers preserving other perishable produce, potentially revolutionizing food preservation in rural areas across Africa where access to electricity is limited.
Community Impact and Empowerment
The project’s implementation at Dunga Beach in Kisumu and Marenga Beach in Busia has already shown remarkable progress. Nicholas Ouma, Secretary-General of Dunga Beach Management Unit, highlights the positive changes brought about by the project:
“The project’s impact extends beyond preservation, providing practical training sessions for local students. Additionally, these innovations have proven particularly beneficial for the women here at Dunga Beach, reducing loss and freeing up time previously spent chasing birds away from the open-air layouts.”
This community-centric approach ensures that the benefits of the technology reach those who need it most. The project has facilitated training workshops for beach unit members, providing insights on business management skills and hygienic fish handling, which are strategic to mitigate post-harvest loss.
Scaling Up and Future Prospects
The success of the project is evident in the high demand for additional dryers and coolers, particularly at Marenga Beach, where they handle an average of 8,000 kilograms of omena. This demand reflects both the effectiveness of the technology and the need for expansion.
Looking ahead, the project aims to add value to Omena through novel products, including snacks and noodles, developed by JKUAT’s Food Science and Technology postgraduate students. This initiative not only promotes fish consumption, especially among youth with high nutritional demands, but also opens up new market opportunities for the fishing communities.
Dr. Kwaku Antwi, Project Lead from FARA, advises the Beach Management Units to incorporate a cooperative framework, which will provide them with numerous benefits and allow them to take control of their economic future.
By The Numbers:JKUAT's Omena Project Impact
| Statistic | Data |
|---|---|
|
Project Funding |
31 million Kenyan Shillings (approx. $200,000)
|
|
Drying Time Reduction |
From days to 2 hours |
|
Average Omena Handled at Marenga Beach |
8,000 kilograms |
|
Project Duration |
30 months (started March 2022) |
|
Participating Beaches |
2 (Dunga Beach and Marenga Beach) |
As the project progresses, it stands as a testament to the power of innovative research in addressing real-world challenges. By combining technological innovation with community engagement, JKUAT’s Omena Project is not just preserving fish – it’s preserving livelihoods and building a more sustainable future for Lake Victoria’s fishing communities.
Frequently Asked Questions (FAQ)
The project introduces a solar-powered drying machine that accelerates the drying process of omena fish from several days to just two hours, preventing microbial growth and improving quality.
The project reduces post-harvest losses, improves fish quality, empowers women by freeing up their time, and provides training in business management and hygienic fish handling.
By reducing waste and improving preservation, the project ensures more fish reaches consumers. It also aims to develop new omena-based products to increase consumption, especially among youth.
While currently focused on omena in Lake Victoria, the principles of rapid cooling and drying could potentially be adapted for other small fish species in different regions.
The project aims to create a more sustainable fishing industry, improve livelihoods in fishing communities, and potentially transform the economic landscape of the Lake Victoria region.
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