In Africa, fish is often a cheap and accessible animal-source food (ASF) and thus important for many poor and marginalized women, men and youth, but methods of processing fish in Nigeria remain limited to traditional salting, sun drying and smoking methods. These methods expose fish to pests, insects, microorganisms, sand and dirt. Smoked fish faces an additional health hazard of accumulation of polycyclic aromatic hydrocarbons (PAHs) due to high wood burning temperatures. Although processing fish is an important method of reducing postharvest loss, traditional methods can lead to a multitude of food safety issues that put consumers at risk. In addition, the nutrient content of fish is altered as a result of heat, exposure to sunlight, and fermentation processes. Understanding how traditional processing methods impact nutritional losses and gains can help policymakers in prioritizing investments and interventions to ensure the safety of these important food products. This project will train women fish processors in safe methods of processing fish and use low-literacy training tools to teach them nutrition concepts. We will work with women fish processors to develop new products that are safe and nutritious and help them market these products to women and children.
- Value chains and nutrition