Markets for Artisanal Fish Drying
The ability to sell better quality products for a higher price, have access to more markets, or store product for longer, can incentivize the use of better hygienic practice and appropriate technology. For example, the use of drying racks and dryers can both produce high quality products and reduce food loss and waste (FLW). Appropriate technologies can also add further value to products by meeting national food safety requirements/certification/standards, and therefore accessing higher value markets, such as supermarkets and other retailers. Accessing these markets will most likely require packaging and labelling as well as quality aware consumers who are prepared to pay more for better quality products.
Linked with gender, small-scale women processors may have less opportunities or ability to travel away from their homes and processing sites and engage with markets. This can be a disadvantage in terms of establishing new and high value markets.
Key Publications
| Dried or Smoked - Value Added Fish Included are the successes and opportunities of each case study performed, specifically the value addition of community involvement, marketing of smoked fish products, and research on drying trials using refurbished dryers. |
| Value-addition and SME's: Raison D'etre and Lessons Learnt This document describes work undertaken in Africa to support small and medium-sized enterprises, and to reduce food waste losses, in regards to fish product. |
| Processing and Marketing of Anchovy Description of support given to dried fish processors in Tamil Nadu, India to reduce FLW, introduce value addition and expand market access. |
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