Reduction of Post-Catch Sardine Wastage

About Solution

The Lake Victoria basin supports more than 40million people and has one of the fastest population growth rates in the region, thanks to the urban centres on its shores, such as Mwanza, Bukoba, Kisumu and Entebbe. Further to this, Lake Victoria supplies 60% of all the fish consumed in Africa
and over half of this is a small sardine known as Dagaa. Currently, as much as 30% of all Dagaa harvest is lost during processing, and of that which remains, the quality is so low (due to drying in unsanitary conditions in the sand or on rocks) that less than one third is allocated for human consumption. Improving the processing facilities for fishing communities on the shores of Lake Victoria would significantly increase the yield in both volume and quality, leading to improved food security and nutritional benefits for the surrounding population. 

Our solution provides a sustainable (solar powered), climate controlled method of preserving the Dagaa via community-based drying facilities. The processing area will be secured from losses due to weather damage, flooding, and animal predation. It will also provide a more hygienic area in which to process the Dagaa free of contamination
leading to a higher yield for human consumption and thus a more sustainable supply chain and increased access to a highly nutritional food-source for the populations around Lake Victoria. The solution can be easily adapted and scaled to other fishing-based rural and urban economies worldwide.



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