Sustainability and suitability of marine small pelagic fish processing techniques in Unguja Island, Tanzania
| dc.contributor.author | Mataba, Cesilia | |
| dc.date.accessioned | 2020-01-22T08:26:28Z | |
| dc.date.available | 2020-01-22T08:26:28Z | |
| dc.date.issued | 2015 | |
| dc.description | Available in print form, East Africana Collection, Dr. Wilbert Chagula Library, Class mark (THS EAF SH335.Z36M37) | en_US |
| dc.description.abstract | This study examined the trends, environmental sustainability and suitability of the processing techniques of marine small pelagic fish in Unguja Island. Two sites in Unguja were selected for the study. Interview schedules, field observations and focus group discussions were used to collect socio economic and environmental data. Fresh, boiled and sundried small pelagic fish were collected at the sites for nutritional composition analysis which was conducted at the Sokoine University of Agriculture (SUA) in Morogoro. The small pelagic fish processed mainly were the large anchovies (Stoleophoruscommersonnii) and the small anchovies (Stoleophorusheterolobus). The study revealed an increasing trend for processing of small pelagics both in number of sites and quantities processed. The most popular pelagic fish processing technique was boiling followed by direct sun drying. The customers of the processed products highly influenced the processing technique which was largely adopted by the fish processors. The important environmental impacts associated with small pelagic fish processing techniques include cutting down of trees for firewood collection, environmental pollution around the processing sites due to absence of clean water, latrines, and disposal of hot fish soup. Statistically the nutritional values (crude protein, moisture content and ether extract-fat) between fresh, boiled and sundried small pelagic fish were found to be significantly different (P<0.05). However post hoc test shows small mean differences in crude protein between the sundried fish and boiled fish. Better management strategies to make this activity sustainable are suggested. The major constraints are the poor financial capability and inadequate institutional and legal framework to ensure sustainability of these processing techniques. | en_US |
| dc.identifier.citation | Mataba, C. (2015) Sustainability and suitability of marine small pelagic fish processing techniques in Unguja Island, Tanzania, Master dissertation, University of Dar es Salaam, Dar es Salaam | en_US |
| dc.identifier.uri | http://41.86.178.5:8080/xmlui/handle/123456789/6689 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of Dar es Salaam | en_US |
| dc.subject | Fishery processing | en_US |
| dc.subject | Fish handling | en_US |
| dc.subject | Fishery Technology | en_US |
| dc.subject | Pelagical fishes | en_US |
| dc.subject | Unguja Island | en_US |
| dc.subject | Zanzibar | en_US |
| dc.subject | Tanzania | en_US |
| dc.title | Sustainability and suitability of marine small pelagic fish processing techniques in Unguja Island, Tanzania | en_US |
| dc.type | Thesis | en_US |