The Department of Fisheries on Tuesday 26th October, 2021, commenced a three day training of Trainers workshop on Hygiene, Fish Handling, Preservation, Quality and Safety of Products along the fish supply and value chain.
The participants are expected to take part in this training and capacity building exercise as a potential trainer as they are expected to disseminate the knowledge they have acquired to Fisheries Staff Extension workers, Official Fish Inspectors, Industry Fish Processors, and Artisanal post-harvest operators including in the handling, processing and preservation and official control along the supply and value chain.
Anna Mbenga Cham, director of Fisheries, revealed that fish spoils at a higher rate than any other types of food. She stated that the spoilage of fish is as a result of the function of the environment while adding that, bacteria are especially found on the skin, in the gills and the gastrointestinal tracts of fish.
“In the inland fisheries, although much smaller quantities of fish are produced, similar constraints relating to inadequate awareness and lack of appropriate handling and preservation facilities exist, with similar experiences of post-harvest losses and reduction of benefits,” she explained.
According to the Director, industrial fish processing factories link artisanal fisheries to international markets while stating that at present, a higher proportion of products processed and exported by fish processing establishments are supplied by artisanal fish catches.
By Fatou B. Cham
Information Officer, MoFWR-NAMs
The participants are expected to take part in this training and capacity building exercise as a potential trainer as they are expected to disseminate the knowledge they have acquired to Fisheries Staff Extension workers, Official Fish Inspectors, Industry Fish Processors, and Artisanal post-harvest operators including in the handling, processing and preservation and official control along the supply and value chain.
Anna Mbenga Cham, director of Fisheries, revealed that fish spoils at a higher rate than any other types of food. She stated that the spoilage of fish is as a result of the function of the environment while adding that, bacteria are especially found on the skin, in the gills and the gastrointestinal tracts of fish.
“In the inland fisheries, although much smaller quantities of fish are produced, similar constraints relating to inadequate awareness and lack of appropriate handling and preservation facilities exist, with similar experiences of post-harvest losses and reduction of benefits,” she explained.
According to the Director, industrial fish processing factories link artisanal fisheries to international markets while stating that at present, a higher proportion of products processed and exported by fish processing establishments are supplied by artisanal fish catches.
By Fatou B. Cham
Information Officer, MoFWR-NAMs