PROBING AND PRODDING THE EFFORTS TO IMPROVE FISHERY IN LAKE TANGANYIKA

 

📌JASMINE SHAMWEPU

 

RESEARCHERS have identified opportunities for improving economic performance of the Lake Tanganyika sprat, sardine and perch value chain in the United Republic of Tanzania  in  efforts to unlocking the potential of sustainable fisheries and aquaculture in Africa, the Caribbean and the Pacific, it has been leant here.

 The main preliminary findings include supporting establishment of fisher and processor groups (horizontal linkages) and strengthen vertical linkages between groups to achieve economies of scale and reduce transaction costs.

The researchers suggested that the landing site facilities be improved with ice making (for fishers to use on-boat), cold storage (improved quality and reduce losses), fish auctions (reduce transaction costs) and introducing sustainable fisheries' certification (to add value and support sustainability).

Enlightening on the preliminary findings, the Director General for Tanzania Fishery Research Institution (TAFIRI) Dr Ismael Kimerei told the FISH4ACP value chain analysis validation   workshop attracting participants from different institutions including EU and FAO that the primary objective was to present the results of the work done so far with stakeholders to analyze the dynamics of the value chain, to discuss on how to work together to create economic growth, improve job and food security and ensure better nutrition.

This is also known as the shared vision and strategic options for the value chain” said the statement made by Steven Ciocca, the Project focal point from Tanzania.  

He said the workshop was also meant to identify the first activities of the main implementation phase of the project. “We are now at a crucial cross-road where all of you can lead us on the path with the greatest potential to benefit your communities and growth in the fisheries sector,” added Ciocca.

In an efforts to improve fishery in Lake Tanganyika, researchers further suggested the need to introduce improved traditional processing techniques to improve efficiency and quality – electric dryers, smoking kilns as well as developing frozen fish market – refrigerated transport, cold storage (improve quality and reduce losses), processing perch into fillets and steaks (convenience to add value).

According to the ministry of fishery and livestock development in Tanzania the project started its journey from the hopes and aspirations of the organization of  Africa, Caribbean and Pacific (OACPs) involving 12 states and continued its path to the capable hands of the International Partnerships directorate of the European Union with German Federal Ministry for Economic Cooperation and Development as an additional donor to the project.

In an official inauguration of the workshop the acting Secretary general of the ministry of fishery and livestock development Dr Nazael Madalla pointed out the potentials of FISH4ACP   with it focus in reducing post-harvest loss, investing in sustainable fishing practices and improving capacity for sustainable fishing management.  

The project will contribute to food and nutrition security, economic prosperity and job creation by ensuring the economic, social and environmental sustainability of fisheries and aquaculture value chains      

It was also found the need to improve Rukwa market linkages and commercialising   artisanal systems. “Rukwa has larger volumes and cheaper fish compared to Katavi and Kigoma. There may be opportunities to improve market linkages to take advantage of this,” part of the findings reveals adding more opportunities to improved road connectivity to main urban centres in Tanzania and  increasing consumer demand in Tanzania and neighbouring countries.

In addition to that, the workshop noted the importance of improved roads from the Lake Tanganyika to other regions in Tanzania with large urban centres such as Tabora and Dodoma.

“More improvement will increase demand for convenience food, prepared fish products such as steaks and fillets while diversification of processed products and  increased access to electricity for freezing fresh fish for storage, selling frozen fresh fish, ice for boats as well as improved processing such as electric dryers,” the findings noted.

The Project Officer from FAO-Tanzania Hashim Muumin enumerated other findings including core actors  as value chain players taking ownership of the fish and being central to the value chain. These include artisanal fishers – counted 9,368 boats at the landing sites (Frame survey in 2011) but only  4,698 visited. They sell the fish at the landing site, no transport or storage.  In the year  2011 more counted were  11,127 processors at the landing sites, but visited only 4,594. Using basic processing equipment.

Findings highlights:

• 440 Wholesalers & 59 exporters – wholesalers sell to local retailers and retailers in other regions of Tanzania. Exporters specialise in either Burundi, DRC or Zambia based on their location

• Retailers – Frame
survey in 2011 counted 4,040 fishmongers at the landing sites, we’ve used same. This includes restaurants and retailers will sell other products.

Support services include:

• Input suppliers – boats, engines, gear are available from shops in main towns such as Kigoma and Sumbawanga

• Financial service providers – CBRD Bank, Tanzania Agricultural Development  Bank, Tanzania Postal Bank. Most have branches in Kigoma and Sumbawanga so access can be difficult if you live outside regional capitals. Most provide SME type loans, but not specific for fishing. It is not common for fishers and processors to have bank accounts or to take out formal loans.

• Transport services – Most fish are transported by public bus (domestically) or ferry (exports). Reasonably cheap but no special facilities for transporting fish – no refrigeration and dried fish get broken in sacks. This is the point in the VC that incurs most losses.

• Storage – Storage just done for wholesalers and exporters to collect enough produce to make a shipment – not to take advantage of seasonal price changes. On average, capacity is enough to hold 3 tonnes. Only Kibrizi has cold storage facilities available to rent.

• Research, training and extension – TAFIRI, University of Dar es Salaam, Sokoine University. Main providers of extension are fisheries offices from Ministry Livestock and Fisheries

• In conclusion – the VC is artisanal based and small-scale. Not specialized or commercialised as Lake Victoria fish VC have become.