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Operators Manual:Mbegani 2 - Food and Agriculture Organization of

1. 9 utline or the CHAIN SSSR SASSO ERR 55 5 uring fis INS na Lo fr hi d din f sses om fis ing groun to landi g site arco a ron arca conass sses at lan ing site 9 99 9 9 9 9 9 9 9 9900999996 0 9 9 9 0 0 9 0 0 9 9 9 9 9 9 9 9 9 9 009 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 Losses durii igtrar ISPOrtAtION nnnnenseesenesesnsesssnsnsnnsnsnsesssnennnnsnsnnssenesnsnsnssnssnsnssnsnsessnsesnsnsnsosssssesssssnsnsnsossssesssnsnsossssnsnnnn Losses durin O 1 ka jn d d 1 h Losses durin Pac g gan storage of cure fis 9 9 9 9 9 9 9 9 9 0 9999 99 909 9 9 9 999999 6 9 9 9 9 9 9 9 09 0 9 9 9 99 9 9 9 8 9 9 99 99 Losses durii 1g mar 2015 SU
2. POST HARVEST FISH LOSSES BUT HOW CAN I REDUCE IT SIMILARLY YOU HAVE TO IDENTIFY THE CAUSES OF THESE LOSSES AND HOW MUCH MONEY THEY ARE COSTING YOU THEN FOCUS ON THE BIG ONES THOSE THAT LOSE YOU MOST MONEY FIRST YOU HAVE TO KNOW HOW MUCH YOU ARE LOSINE AND WHY YOU NEED TO IDENTIFY LOSSES THAT HAPPEN FROM WHEN YOU BUY YOUR FISH SAY FROM FISHERS TO THE TIME YOU SELL IT DUT ALSO REMEMBER THERE ARE DIFFERENT TYPES OF FISH LOSSES ALL ALONG THE SUPPLY CHAIN HIGH LOSSES DEPRIVE YOU AND OTHERS OF GREATER BENEFITS FROM YOUR WORK TYPES OF FISH LOSSES GENERALLY THERE ARE THREE TYPES OF FISH LOSSES PHYSICAL LOSS QUALITY LOSS AND MARKET FORCE LOSS QUALITY LOSS IS THE DIFFERENCE BETWEEN THE POTENTIAL VALUE OF BEST QUALITY FISH OR FISH PRODUCT AND THE PRICE WHEN ITS QUALITY IS DOWNGRADED IT HAPPENS BECAUSE OF MISHANDLING LACK OF ICE AND INADEQUATE PROCESSING AND PRESERVATION OF FISH FOR INSTANCE WHEN YOU DELAY IN PROCESSING FISH THAT IS NOT ICED THE QUALITY OF THE FINAL PRODUCT WILL BE Post harvest fish losses in small scale fisheries PHYSICAL LOSS IS FISH THAT IS THROWN AWAY OR CONSUMED BY ANIMALS OR BURNED DURING SMOKIN MULTIPLY THE WEIGHT OF FISH LOST BY THE MARKET PRICE TO KNOW THE LOSS TO YOU IN TERMS OF MONEV MARKET FORCE LOSS HAPPENS BECAUSE OF CHANGES IN SUPPLY AND DEMAND OF FISH YOU MUST WATCH MARKET TRENDS TO AVOID LOSSES THIS CAN HAPPEN DURING BUMPER SEASONS ESPECIALLY WHEN YOU DO NOT TA
3. COULD LEAD TO IF NOT COVERED WILL LEAD TO POST HARVEST FISH LOSS RAPID SPOILAGE DUE TO HIGH CONTAMINATION AS WELL AS TEMPERATURE AND DELAYS SPOILAGE DUE TO HIGH TE 7 Z 47 gt TRANSPORTATION OF FISH IN AN THE USE OF INSULATED BOXES FOR OVERLOADING TRUCKS INCREASES OPEN CANOE IS NOT RECOMMENDED FRESH FISH OR CRATES FOR CURED LOSSES DUE TO FRAGMENTATION HIGH TEMPERATURES WILL MAKE FISH COULD REDUCE LOSSES OF CURED FISH AND SOMETIMES FISH SPOIL QUICKLY USE INSULATED ESPECIALLY WHEN TRANSPORTING BREAKDOWNS SUBJECTING FISH CONTAINERS WITH ICE FOR GOOD FISH IN AN INSULATED OR WELL TO DELAY AND SPOILAGE QUALITY FISH AND SAFE COVERED TRUCK TRANSPORTATION LOSSES DURING PROCESSING REMOVE THE GUT SPLIT THE FISH TO DRY WASH IT BY USING SALTING BINS MUST BE CONTENT WHICH QUICKLY CLEAN WATER BEFORE COVERED PROPERLY OTHERWISE HARBOURS PLENTY OF STARTING THE BLOWFLY INFESTATION CAN SPOILAGE MICROBES PROCESSING CAUSE HIGH LOSSES DURING WET SALTING SUNDRYING FISH ON SANDY GROUND ANIMAL PREDATION AND BLOWFLY DRYING FISH ON RAISED RACKS IS CONTAMINATES FISH AND DELAYS INFESTATION CAUSE LOSSES WITH BETTER THERE ARE VARIOUS THE DRYING PROCESS CAUSING SERIOUS FINANCIAL IMPLICATIONS WAYS TO SCARE BIRDS AWAY TRY HIGH LOSSES AGAIN LOSSES ARE USING THEM VERY HIGH WHEN IT RAINS Post harvest fish losses in small scale fisheries 1 LOSSES DURING PROCESSING THE DRUM OVEN USES LARGE CYLIND
4. she would not have made this loss and would have gained an extra 3 2 Quality loss Processor kept in her storage room boxes of smoked fish to be sold uring the lean season Each box contained about 500 kg of fish Unfortunately due to poor storage conditions and no regular checks on the quality of the fish during storage the quality EXAMPLES OF CALCULATION of some fish suffered because of humiditu and insect infestation Out of 500 kg of fisk ina box 95 ke had to be sold at a low price of 4 per k the good quality product could be sold for 5 5 kg So the processor incurred a ualitu loss of 95 kg If this entire box was at the best price of 5 5 it would fetch 500 kgx 5 5 2750 However as some fish were downgraded the processor received 95 kg x 3 405 kg x 5 5 285 2 227 5 2 512 5 If she had looked after her fish better and stored it well and avoided a uality loss then she could have sold all 5995 for 5 5 In which case her income would have been 500 kg x 5 5 2750 But in reality because of poor storage she lost a potential income of 2750 2512 5 237 5 So due to uality loss the processor lost 237 5 of income o A vehicle breakdown occurred po the transportation of fresh fish to a distant market The fish was iced before the journey but not enough ice was used Then due to the breakdown i fish was then subjected to high dail temperatures fora lo
5. site Make sure your sel ing place is clean and provides protection for the fish from all weather eg sun and rain Protect the fish from insects Use ice to keep fresh fish chilled Monitor market trends and prices so you can buy and sell at the best prices Mobile phone isa good wau to get prices from different places CONCLUSION NOTE TO ASSESS PHYSICAL LOSS WEIGH THE AMOUNT OF FISH LEFT AFTER ANIMAL INSECT PPEDATION OR WHAT HAS BEEN DISCARDED YOU SUBTRACT FROM THE WEIGHT OF THE INITIAL PURCHASE TO HAVE THE AMOUNT OF FISH LOST THIS DIFFERENCE IS THEN MULTIPLIED BY MARKET PRICE TO HAVE THE MONETARY VALUE OF THE FISH LOST MONEY BEING LOST TO ASSESS QUALITY LOSS DETERMINE THE QUANTITY OF FISH BEING SOLD AT A REDUCED PRICE AND GET ITS TOTAL VALUE THEN MULTIPLY THIS SAME QUANTITY OF FISH BY MARKET PRICE FOR GOOD QUALITY FISH THE DIFFERENCE BETWEEN BOTH VALUES EXPRESSES THE QUALITY LOSS IN MONETARY TERMS TO ASSESS MARKET FORCE LOSS DETERMINE THE QUANTITY OF FISH BEING SOLD AT REDUCED PRICE AND ITS TOTAL VALUE THEN MULTIPLY THIS SAME QUANTITY BY MARKET PRICE THE DIFFERENCE BETWEEN BOTH VALUES EXPRESSES THE MARKET FORCE LOSS IN MONETARY TERMS THANK YOU BROTHER I FULLY AGREE WITH YOU BUT WHERE CAN l GET PRACTICAL SKILLS IN ORDER TO IMPROVE MY WAY OF DOING THINGS TRY SOME OF THE IDEAS l HAVE MENTIONED YOU CAN ALSO CONTACT YOUR EXTENSION OFFICER FOR ASSISTANCE I AM SURE HE OR SHE WI
6. A LOSS AND ALSO BE HARMFUL TO CONSUMERS LOSSES FROM FISHING GROUND TO LANDING SITE EVEN IF FISHERS CATCH A LOT OF FISH THEY IF THEY DON T USE ICE OR INSULATED CONTAINERS OR IF THEY NEED TO PRESERVE IT RIGHT FROM THE TIME IT TREAD ON FISH THEY WILL CAUSE SPOILAGE AND OR PHYSICAL IS CAUGHT DAMAGE THAT MEANS QUALITY AND PHYSICAL LOSSES FAILURE TO USE ICE LEADS TO FISH SHOULD BE GUTTED IF FISH HANDLED PROPERLY MAY BE SOLD IN A A HIGH SPOILAGE RATE SO POSSIBLE KEPT WITH ICE SHORT TIME AT A GOOD PRICE ALSO IT CAN FISH WILL FETCH A LOW PRICE IN GOOD INSULATED BE EVEN SENT TO OTHER MARKETS WHERE THE CONTAINERS AND REACH PRICE IS HIGHER THE LANDING SITE QUICKLY 8 Post harvest fish losses in small scale fisheries LOSSES AT LANDING SITE WASHIN FISH IN BEACH WATER AND KEEPING IT IN THE DIRECT TAKING A LONG TIME BARGAINING WHILE THE FISH CONTINUE SUN ON DIRTY GROUND WILL CAUSE QUALITY LOSS REDUCING TO SPOIL RESULTS IN FISH FETCHING A LOW PRICE POTENTIAL INCOME NO MATTER HOW HARD YOU SHOUT FAILURE TO USE ICE AND INSULATED CONTAINERS COMBINED WITH LON ER BARGAINING TIME WILL MAKE THE FISH SPOIL FASTER LOWERING ITS VALUE THE USE OF ICE AND A SIMPLE INSULATED CONTAINER CAN MAKE A BIG DIFFERENCE IN REDUCING QUALITY LOSS AND SAVE HU E AMOUNT OF LOSSES DURIN TRANSPORTATION TRANSPORT CANOES CAN CAPSIZE HEAD CARRYING FRESH FISH OR PUSHCART AND OPEN PICK UP CAUSING LOSS OF HUMAN LIFE AND USING BICYCLES
7. ECAUSE THE 1 DELAY IN SELLING A s CONSIGNMENT OF FISH 1 EN Ml 18 Le 8 1 WILL FORCE THE gt N 2 MS NN NEIN o gt PRICE OF AN 2 OVERSUPPLYING THE FORM PA VWA NI 22 stock MARKET ASSOCIATED WITH Mac 8 MAME AA LACK OF MARKET 2 gt B Il Pr 2 CERTAIN INFORMATION Al j PERIOD THE 5 6 VP IAN 3 MARKETING MALPRACTICES ae HT AS ANIMAL FEED OR DISCARDED CAUSING HUGE LOSSES MADAM THE FISH WEIGHS 20 KG PLEASE PAVI LET US ADJUST A WEIGHING SCALE TO MAKE MORE MONEV kw THIS CAN RESULT IN POOR REPUTATION AND LOSS OF LONG TERM BUSINESS LOSSES DURIN MARKETIN UNFORTUNATELV SHE DID NOT ADD UP ALL THE COSTS PROPERLY LABOUR US 0 2 SALT US 0 3 FUELWOOD US 0 6 AND FOOD FOR LABOURERS US 1 0 THE SUM OF THE FOUR ITEMS IS US 2 1 REFLECTING A FINANCIAL LOSS OF US 0 1 TO A Post harvest fish losses in small scale fisheries LACK OF ENTREPRENEURSHIP SKILLS IS ANOTHER PROBLEM THAT CAN CAUSE LOSSES WOMAN SELLING SMOKED FISH BOUGHT 17 BASKETS OF FRESH FISH FOR PROCESSING SHE PAID US 6 FOR THE 4 FRESH AND SOLD THE FINAL PRODUCT AT US 8 BELIEVING SHE HAD MADE A PROFIT OH MOTHER WHAT HAVE YOU DONE IT IS A LET ME GIVE YOU A QUICK SUMMARY SUMMARV OPERATOR HOW SHE HE LOSES HOW TO REDUCE THE LOSSES Fisher B
8. LL BE GLAD TO HELP YOU 20 EXAMPLES OF CALCULATION 1 Phusical loss A fisher brought back 5 containers each with 15 kg of cassava fish inside During offloading from the canoe some fish got lost owing to spilling and thefts at this crowded ardin site The fisher later realized at the end of the operation that only 4 and a half containers of fish remained for sale The phusical loss is therefore 5 containers minus 4 5 containers O 5 container e uivalent to 0 5 x 15 kg 7 5 kg of fish lost At the time kg of fresh cassava fish was sold bu the fisher to fishmongers at 2 1n monetary terms this means that the fisher incurred during the landing of fish 7 5 kgx 2 15 worth of losses A fish processor purchased a container of 20k a fresh anchovies She spread these on the bare ground to dry If there were no losses durin dryin from birds and animals eating the ing Eh and some fish left on the ground then she would normall expect to get 7 5 kg of dried fish However due to these losses she actually obtained only 6 kg of dried fish This constitutes a ell l of 7 5 kg 6 kg 1 5 k dru weight which is about kg of fresh anchovies Considering that at this location 1 kg of dried anchovies is sold at 2 if she produced 7 5 kg she would earn 7 5 kg x 2 15 but she actuallu received 6 kg x 2 12 So she made a financial loss of 15 12 53 Perhaps if she had protected her fish better during dryin
9. MMATI Concl I CIUSION sass 9399999999 999 9 9 8 Examples O calculatior vil 1 1 B 14 16 19 20 Introduction s you know fish can spoil quickly if you do not take great care as soon as you catch or purchase it This causes what is called post harvest losses which are not only a serious threat to your income but also to the quality of food provided to consumers There are several circumstances under which these losses occur It is important that you have a better en them of how big these losses are and how you can handle and preserve your fish in order to increase your income while improving the quality of fish supplied to consumers This manual has been j a for fishers fish processors and traders to understand possible causes of post harvest fish losses and how these can operations in your field e assessed and reduced It has been designed based on experience drawn from the post harvest REALIZIN HOW POST HARVEST LOSSES CAN AFFECT THE BUSINESS MY SISTER l AM THINKING OF I AM ALSO THINKING ACTUALLY AM JUST WAI
10. Post harvest fish losses in small scale fisheries Operator s manual for reducing post harvest losses to increase income Illustrations and graphic design were done b Mr Yohane Mwenda and Mr Wilbert Lyamba respectively of Gaba Africa Limited Dar es Salaam United Republic of Tanzania Coordination of this publication was done by Gloria Loriente at FAO Rome Italy Post harvest fish losses in small scale fisheries Operators manual for reducing post harvest losses to Increase income by Yahya l Mgawe Head of Fisheries Research and Training Section Ministry of Livestock and Fisheries Development Dar es Salaam United Republic of Tanzania and Yvette Diei Ouadi Fisheru Industry Officer Products Trade and Marketing Service Fisheries and Aquaculture Policu and Economics Division FAO Fisheries and Aquaculture Department Rome Italy FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations FAO concerning the legal or development status of any country territory city or area or of its authorities or concerning the delimitation of its frontiers or boundaries The mention of specific companies or products of manufacturers whether or not these have been patented does not imply that these have been endors
11. RGET OTHER ALTERNATIVE MARKETS OUTLINE OF THE CHAIN MY SISTER AS A MATTER OF FACT FISH SPOILAGE AND LOSSES BEGIN IMMEDIATELY AFTER THE FISH HAS BEEN CALIGHT AND CONTINUE ALL ALONG THE CHAIN IF NECESSARY MEASURES ARE NOT TAKEN ON TIME THEREFORE BE CAUTIOUS WHEN BUYING YOUR FISH ALWAYS SELECT THE GOOD ONES LET ME OUTLINE THE CHAIN AND I WILL EXPLAIN HOW LOSSES OCCUR AT EACH STAGE A CHAIN OF POST HARVEST FISH LOSSES LOSSES DURING FISHING LOSSES FROM FISHING GROUND TO THE LANDING SITE LOSSES AT THE LANDING SITE SALES OF FRESH FISH LOSSES DURING TRANSPORTATION OF FISH LOSSES DURING LOSSES DURING PACKAGING AND STORAGE LOSSES DURING MARKETING LOSSES DURING FISHING SOME FISHING METHODS CAUSE QUICK SPOILAGE OF FISH OTHER METHODS CAN EVEN DESTROY FISH HABITATS REDUCING FISH CATCHES SIMILARLY DYNAMITE FISHERS AND THOSE USING OTHER BAD METHODS LAND FISH THAT HAVE BEEN DAMAGED THIS CAUSES HIGH LOSSES TO FISH OPERATORS WHO BUY THEM FOR SELLING OR PROCESSING DELAYS IN PULLING IN NETS ALLOW FISH CAUGHT IN THE FIRST HOURS TO SPOIL AND CAUSE LOSSES FISHERS SHOULD NOT LEAVE THE NETS IN THE WATER TOO LONG KR 2 NG YO Pus L So SOU SR 8 VERS LOSE YO 3 RNN LED Nas ses PEOPLE WHO USE TOXIC MATERIAL CATCH SPOILED FISH WHOSE QUALITY HAS ALREADV ONE BAD SUCH FISH WILL CAUSE YOU
12. RICAL MUD OVEN USES BARBEQUE METHOD PROCESSES AMOUNTS OF FUELWOOD HIGH LARGE AMOUNT OF FUELWOOD TO VERY SMALL AMOUNTS OF FISH AT PRODUCTION COST AND POOR QUALITY SMOKE A LIMITED AMOUNT OF FISH AT A TIME FISH SMOKING ON OPEN RACKS TAKES A LONG TIME AND PRODUCES POOR QUALITY PRODUCT A TIME HIGH FUEL CONSUMPTION AND TIME CONSUMING THE CHORKOR OVEN CAN REDUCE LOSSES AS IT PRODUCES GOOD QUALITY PRODUCT FUEL COMSUMPTION IS LOW AND YOU NEED A SHORT TIME TO SMOKE A LARGE AMOUNT OF FISH COMPARED WITH OTHER METHODS LOSSES DURING PACKAGING AND STORAGE OF CURED FISH OVERLOADIN THE PACKAGE IN AN EFFORT TO REDUCE TRANSPORTATION COST MAY CAUSE PHYSICAL DAMAGE FRAGMENTATION ENDING UP WITH PRODUCTS FETCHING A LOW PRICE LOSS CURED PRODUCTS SHOULD BE STORED IN A WELL VENTILATED WELL CONSTRUCTED AND SECURED WAREHOUSE OTHERWISE HUMIDITY ANIMAL PREDATION THEFT OR RAIN MAY CAUSE PHYSICAL AND A AER ge Farr 3 A WAY ZA W 2 PUTTIN FISH IN TRAVS ON TOP OF A CHORKOR OVEN WITH RE ULAR RE DRYING OR RE SMOKING 15 QUALITY LOSSES SOME FISH OPERATORS FUMI ATE THE STORED PRODUCTS TO REDUCE LOSSES HOWEVER THIS CAN ADULTERATE THE FISH AND MAKE IT TOXIC FOR HUMAN COMSUMPTION IF THE PRODUCTS ARE NOT AUTHORIZED LOSSES DURING MARKETING ALL TYPES OF LOSSES SA er OCCUR AT THIS STAGE DUE SS eS SS Fk CAUSES HIGH TO 5 A LOSSES 448 MA B
13. TING QUITTING THIS FISH BUSINESS IT IS THE SAME I DON T F R MY BROTHER TD GIVE ME SOME HOW IS NOT PAYING OOH MAKE A PROFIT CAPITAL SO THAT CAN START HE DOING ANOTHER BUSINESS IN TOWN QOH HE IS DOING FINE YOU 27277 OOH THANK KNOW HE WORKS WITH THE FISHEPIES YOU MY GOOD DEPARTMENT IN TOWN IN FACT HEIS iy Mose YOU WELCOME Bret SISTER HAPPY TO COMING TOMORROW pils SEE YOU AGAIN SOME ADVICE HOW WE CAN IMPROVE OUR BUSINESS SECURE GREATER POST HARVEST BENEFITS GOOD MORNING MY BROTHER DID YOU SLEEP WELL AM GOING TO THE BEACH TO BUY FISH FOR MY SMALL BUSINESS 1 HOPE YOU WOULD NOT MIND ME ACCOMPANYING YOU THERE YOU CAN INCREASE THE QUANTITY OF FISH WHILE PRESERVING IT WELL AND SEARCH FOR A REWARDING MARKET INCREASING REVENUE SOUNDS GREAT BUT HOW MY FISH BUSINESS IS OOH MY SISTER ALL YOU NOT DOING WELL AND NEED TO DO IS TO INCREASE I DON T KNOW HOW I REVENUE AND LOWER THE CAN MAKE MORE COSTS OF OPERATION PROFIT OUT OF FISH AN 7 YES BUT FISH SUPPLY IN OUR AREA HAS DECLINED BECAUSE OF OVER FISHING AND ILLEGAL FISHING PRACTICES SECURE GREATER POST HARVEST BENEFITS ALSO YOU ARE RIGHT I HEAR THE PRICE OF FISH IN DISTANT MARKETS IS GOOD BUT I CAN T AFFORD TO GO THERE ANY OTHER IDEAS ON HOW I CAN INCREASE REVENUE YES MY GOOD SISTER YOU CAN DO IT BY REDUCING POST HARVEST FISH LOSSES THE AMOUNT YOU LOSE IN THE PROCESS
14. e Organization of the United Nations FAO regular programme activity to improve the utilization safety and quality of fishery products Mgawe Y Diei Ouadi Post harvest fish losses in small scale fisheries Operators manual for reducing post harvest losses to increase income Rome FAO 2011 22p Contents page OUT this cloc memn E u 3 553543355 DSS d ion TOUCH ess riet S SSD a O RAE EAE SAT PUR ECE Es3 SENG SEE LARS Realizin ow post harvest losses can arrect the business rv 9 9 9 9 9 9 9 9 9 9 09009 99 9 9 9 9 9 9 096 09 0 9 9 9 99 9 9 9 9 9 9 0 9 9 4 999 9 99 99 9 9 9 9 9 Secure greater post harvest benetits 9 099999 9 9 9 9 9 90 9 9 9 9 049 90 0 9 9 9 9 0 9 9 9 9 9 9 0 9 9 9 9 9 0 9 9 9 9 9 9 9 9 9 0 9 9 9 gt Fost harvest tish losses 9 9 9 9 4909999999 9 9 9 9999 9 0 0 9 9 9 9 99 9 90 9 0 9 9 9 9 9 9 9 9 9 9 0 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 lypes of fis a kotet ato 9999 99 99999
15. ed or recommended by FAO in preference to others of a similar nature that are not mentioned ISBN 978 92 5 106879 3 All rights reserved FAO encourages reproduction and dissemination of material in this information product Non commercial uses will be authorized free of charge upon request Reproduction for resale or other commercial purposes including educational purposes may incur fees Applications for permission to reproduce or disseminate FAO copyright materials and all queries concerning rights and licences should be addressed by e mail to copyright fao org or to the Chief Publishing Policy and Support Branch Office of Knowledge Exchange Research and Extension FAO Viale delle Terme di Caracalla 00153 Rome Italy FAO 2011 About this document Post harvest fish loss is one of the major challenges facing manu small scale fishers in developing countries Bad fishing methods poor fish handling and processing practices as well as ineffective means of preservation and marketing cause huge losses in terms of phusical quality and market force losses The post harvest fish loss experience resented in this manual was gained through loss assessment studies carried out in five sub Saharan African countries G ana Kenya Mali United Republic of Tanzania and Uganda These studies were conducted within the framework of the regjonal post harvest loss assessment PHLA programme in small scale fisheries in Africa a Food and Agricultur
16. h She could not sell on that day at the market price she wanted even though the fish was of good qualit She was ho ing for 6 kg but the price onthe day had to kg To avoid any risk of further losses as time pro ressed and the fish lost quality and spoiled she sold all her fish to an intermediar for 4 kg If she had been able to sell all her fish for 6 kg then her income would have been 50 kg x 6 500 However due to market forces and not uality she ended up selling for per kg 50 kgx 200 So she made a loss in income of 100
17. h trader and Retailer Purchasing fish that has alreadu spoiled This means the processed product looks bad and the product fetches alow price because processing does not improve quality of a spoiled fish Deka in processing Inadequate processing techniques nadequate packaging Not protecting fish from rain birds insects animals Storing the fish for a long period can degra e uality Consequently fish fetches a low price Failure to seek other markets ending up oversupplying the same market e Changes in demand and supply Na transport facilities Lack of knowle ge of markets and prices Purchase good quality fish for processing Prepare the fish quickly for processing Wash the fish using clean water to remove any sand and dirt Keep or store fish in clean containers and use ice if possible when processing is delayed Alwaus use improved fish processing techniques that produce goo ualit products avoid contamination and attack by an d pests and reduce processin costs eg raised racks for drying chorkor oven for smo ing Alwaus handle fresh and Processed fish carefullu to avoid damage and contamination Package processed products using clean and protective material or containers Store processed fish in a clean and proper environment free from contamination vermin and pests Make sure the fish is transported using clean and proper containers as quick as possible from the market or landing
18. ng time Upon arrival at the market it was found that some fish had spoiled and the ual tu deteriorated A woman fish trader who had 100 kg of Tilapia on the vehicle was now unable to sell all her fish at the market price of 5 per kg paid for good quality fish Instead she had to sell 30 kg for 5 kg 40 kg for 3 5 kg and 30 kg for 2 kg So her actual income was 30 kg x 5 5 150 for good qualit fish 40 kgx 5 5 140 for im quality Tish 5O kgx 2 60 for poor quality fish 150 140 60 350 If the vehicle had not broken down and the fish 1 Postcharvest fish losses in small scale fisheries i EXAMPLES OF CALCULATION had been iced pro erly and all had arrived in the market in condition then the trader would have had a potential income of 100 kgx 5 500 So in this case she made a loss in income of 500 550 150 Th s was due to 70 kg of fish suffering a quality loss 3 Market force loss Wednesday is the weekly market in Buesi cit an occasion for all to buy a diversity of Sol stock up on su P ies Tor household use especial y for fish traders who need to sell their fish and buy other foodstuffs before returning to their village However this day IS known to be the ay when most of the fishmongers and traders of the area bring their stocks of fish roducts which can lead to an oversupply of fish on the market A fresh fish trader brought a container of 50 kg of fresh fis
19. ringjng spoiled fish because of failure Use authorized fishing methods to use ice keep fish in insulated Go fishing with ice and insulated containers container or bring fish quickly for the trip Do not set nets or gear in the water for long periods of time Pack fish in an insulated container with enough ice as soon as it is caught Use good quality ice and use good icing practice Don t delay etting back to landing site after fishing Don t leave fish exposed to the sun Handle the fish with care and don t throw or drop the fish Prevent the fish from being contaminated with dirt fuel and any other harmful substances Damage due to fishing method Poor quality fish because of unsuitable fishing method Fish monger Buying already poor quality fish Unload the fish from the canoe quickly sele ab lan Carry and keep the fish in clean containers Keep the fish chilled at all times if possible l W f Don t place the fish directly on the bare ground to avoid Taking a long time bargaining while contamination the fish continue to spoil Asa Keep the fish shaded from the sun result it fetches a low price sell the fish quickly to the buyer Avoid delays in bargaining over the price Purchase good quality fish Use clean water to wash the fish Avoid using beach water that may be polluted to wash the fish Not using ice SUMMARV OPERATOR HOW SHE HE LOSES HOW TO REDUCE THE LOSSES Fish processor Fis

Operators Manual:Mbegani 2 - Food and Agriculture Organization of

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