NORMATIVE FRAMEWORK

TELEFOOD SPECIAL FUND PROJECT FORMAT

"Improved Smoking of Fish"

Target group
Fishermen and fish processors in artisanal fisheries and in small-scale fish culture, particular those groups dealing with large seasonal catches of small pelagic fish (sardinella, bonga, anchovies, dagaa, kapenta, etc.) and with a tradition of fish smoking on open banda ovens.

Background and justification
Open banda ovens are large smoking platforms on sticks, without walls. Large numbers of fish are smoke-dried by women enduring intense heat and smoke for long periods. Much heat dissipates to the environment and fires are not easily controlled, thus large quantities of firewood are used and product quality is poor (from badly dried to charred). Closed bandas and chorkor ovens have walls which retain heat and protect the smokers. Fires can be better controlled and hence products are of a better quality, fetching better prices.

Objectives
To improve the income of fishermen and fish processors by improving the quality of smoked fish produced; reduction of production costs thanks to a more effective use of wood for the smoking process; protection of the environment through a reduction of fuelwood consumption; improve the health and reduce the burden of fish smokers (often women).

Duration of the project: Typically one year.

Outputs
An improved system of fish smoking in place with reduced fuel consumption, reduced drudgery for women fish smokers and improved quality products.

Activities
Ovens will be built using locally available materials (mud, mud bricks, bricks, stones). The design of the ovens is simple and all details will be provided to help the communities in building the ovens and the smoking racks. The racks are made of wood and wire mesh. Under the project materials will be provided to build the ovens and the racks. The number of ovens will depend on the number of beneficiaries and their level of production.

Linkages with other (FAO) projects
To be defined in every country. Can be linked to training activities in fish technology or post-harvest component of any fishery project.

Inputs/Budget
Mud, mud bricks or fired bricks for oven walls; iron bars on closed bandas; wood, nails and wire mesh for trays on chorkor ovens; national fish technologist for backstopping the project. Ovens would cost around US$150 per square meter. All equipment can be made locally.

Monitoring and Reporting
The national implementing agency will be responsible for providing FAO with quarterly and final reports in an agreed format. The FAO Representation will be responsible for monitoring the progress of the project and ensuring, through independent audit, that the funds are used correctly.