On beaches around Lake Malawi many processors still dry and smoke fish over open, smoky fires. A recent study found high post-harvest losses: 43 per cent at the beach, 54 per cent during processing and 69 per cent during marketing. Traditional smoking requires much firewood, is hard work and can affect health.
With SGCI funding through Malawis National Commission for Science and Technology, researchers started a project in 2024 to reduce losses and support processors. They designed modern enclosed fish-smoking kilns that retain heat, cut smoking time and use less firewood. The design also collects fish oil that can be sold or reused.
The project aims to reach 500 direct beneficiaries in Mangochi and to cut post-harvest losses by 15 per cent while improving kiln adoption by 15 per cent by 2026. Extension worker Ellack Dyton has trained processors in kiln construction, use and safe handling, and early responses have been positive.
Difficult words
- processor — person who prepares or treats fish for saleprocessors
- post-harvest loss — food or product lost after capture or harvestpost-harvest losses
- smoke — use fire to preserve and add flavour
- kiln — enclosed oven used to dry or smoke foodkilns
- firewood — wood burned as fuel for cooking or heating
- beneficiary — person or group who receives help or benefitsbeneficiaries
- adoption — start to use a new method or technology
Tip: hover, focus or tap highlighted words in the article to see quick definitions while you read or listen.
Discussion questions
- Do you think the new kilns will improve workers' health? Why or why not?
- How could collecting fish oil help processors and the local community?
- What other changes could reduce post-harvest losses for small-scale fishers?
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