Issah Amin, a fish curer on Lake Malawi, faces serious challenges with traditional fish smoking methods. These methods are not only labor-intensive but also produce excessive smoke, resulting in significant fish losses and potential health risks. Research indicates that a high percentage of fish is lost during harvesting, processing, and marketing phases.
To address these issues, researchers launched a project to develop eco-friendly kilns. These kilns offer sustainable solutions by using less firewood and improving cooking efficiency, which leads to better taste and longer shelf life of fish. Efficient processing also allows fish curers to engage in other activities while monitoring the cooking process.
The project aims to reach 500 fish processors in Mangochi, with goals of reducing post-harvest losses by 15% and increasing the adoption of these new kilns. The success of this initiative could significantly improve local livelihoods and contribute to poverty reduction, especially for women and youth involved in the fishing industry.
.Difficult words
- curer — A person who prepares and preserves fish.
- labor-intensive — Needing a lot of work or effort.
- excessive — Too much; more than necessary.
- eco-friendly — Not harmful to the environment.
- sustainable — Able to be maintained without harming resources.
- efficiency — Doing something in the best way, with little waste.
- livelihoods — The means of making a living, such as job or industry.
- poverty — The state of being very poor.
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Discussion questions
- Why is it important for women and youth to be involved in this initiative?
- How can improving cooking efficiency impact local communities?
- What are other ways to reduce waste in food processing?
- Why do you think researchers are focusing on sustainable solutions?
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