Modern kilns reduce fish losses at Lake Malawi ^{CEFR B2}

Along Lake Malawi many processors still cure fish over open, smoky fires. A recent study quantified high losses after harvest and through the value chain: 43 per cent at the beach, 54 per cent during processing and 69 per cent during marketing. Traditional smoking is labour intensive, consumes large amounts of firewood and poses hygiene and health risks.

In 2024 researchers, supported by the Science Granting Councils Initiative (SGCI) through MalawiĂs National Commission for Science and Technology, developed modern enclosed fish-smoking kilns. James Banda, the projectĂs principal investigator, said the kilns remove moisture faster and cut smoking time: "The kilns can process 100 kg of fish in two hours." The kilns retain heat, use less firewood, control heat and smoke for even smoking, collect dripping fish oil for sale or use, and reduce contamination risks with better hygiene.

Extension worker Ellack Dyton has trained processors from landing sites to markets in kiln construction, safe handling and operation. The project aims to reach 500 direct beneficiaries in Mangochi and to reduce post-harvest losses by 15 per cent while increasing kiln adoption by 15 per cent by 2026. Environmentalist Charles Mkoka, executive director of the Co-ordination Unit for Rehabilitation of the Environment (CURE), said the technology meets food safety standards and could open market opportunities in SADC and COMESA. He added that success will need capacity building and the formation of women-led and youth-led cooperatives.

Researchers plan to share the kilns with other lakeshore districts to improve smoked fish quality and safety and to reduce losses. SGCI supports strengthening science funding agencies to back research that aids economic and social development.