Lake Tanganyika fishers gain business skills

RUKWA: FISHERS and processors along Lake Tanganyika in western Tanzania are improving product quality, cutting post-harvest losses and strengthening their businesses through new technologies and financial-management training under an international fisheries programme.

The changes are taking place in Kasanga, Kilewani and Samazi villages in Kalambo District, where members of the Mshikamano Fishing Group are adopting improved fish-drying, handling and preservation methods. The FISH4ACP programme aims to make fisheries and aquaculture value chains more sustainable across African, Caribbean and Pacific countries.

It is implemented by the Food and Agriculture Organisation of the United Nations (FAO) and partners, with funding from the European Union and Germany’s Federal Ministry for Economic Cooperation and Development.

“Previously, we used to dry fish on the ground, where they were exposed to dust and contamination,” said Yusta Kagoma, a group member. Training and equipment have enabled processors to use raised drying facilities for small pelagic fish, improving hygiene and reducing losses.

“It was difficult before the programme because fresh fish would spoil quickly, but now we maintain their quality for much longer,” said Theresia Pesambili. FISH4ACP has introduced solar-powered drying tents and FAO Thiaroye Technique ovens, helping processors improve preservation while increasing the quality of fish reaching markets.

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“We used to dry sardines on the ground, but now the product is cleaner and sells better,” said Esta Simaye.

The programme also covers business management, basic accounting and financial services, helping participants improve how they manage income. Specioza Sinyangwe, chairperson of the Mshikamano Fishing Group, said the training had strengthened members’ understanding of the business side of fishing and processing.

“This programme is like a guardian angel for small-scale fishing entrepreneurs on Lake Tanganyika,” she said.

For some women, financial training has encouraged saving and greater use of formal banking services. Esta Kasomo, a programme beneficiary, said the initiative helped them open bank accounts and develop a saving culture.

“Whenever I earn 80,000/-, I save 30,000/-,” she said.

Access to credit remains a challenge, however, with Kasomo saying banks continue to regard fishing as risky despite its profitability. The experience underscores the challenge of turning improved fisheries practices into stronger, financeable businesses.