Raised wire-mesh racks, covered with small, silver lake fish drying in the sun, stretch across the Burundi shore of Lake Tanganyika near the small fishing village of Mvugo. While simple in design, these drying racks have made an enormous contribution both to local nutrition and the local economy. Before the racks were introduced by an FAO project in 2004, women dried the Stolothrissa tanganyikae fish, a sardine-like variety known locally as ndagala, on the sand. Not only was this unhygienic, there were also significant post-harvest losses due to slow drying time and exposure to contamination on the ground. The short-term project ended in 2005, but the local community continued to use the newly acquired knowledge, building more raised racks and increasing the area along the shore devoted to fish drying from one to five hectares. With rack-dried fish fetching more than double the price of sand-dried, this new drying technique has significantly increased producers’ incomes and generated new employment opportunities. Additionally, it has enabled producers to expand their markets and sell this nutritious fish to consumers in a much wider area.