8. RECOMMENDATIONS

Based on field observation, there are three possibilities to be explored for the development of minced fillets and the subsequent end products:

- promoting the operations of mincing and sale of minced fish fillets;

- strengthening the current situation consisting in supply of service (in mincing fish purchased by customers);

- promoting the marketing of ready-to-eat products such as sandwich of fish balls, cakes, wrapped boiled eggs and fish balls in public places (restaurants, chop bars and schools).

Each of these schemes has potentials for extension to rural areas, to more consumer strata, and to countries where low-value fish and other underutilized species are landed or imported.

Recommendations to be considered accordingly are:

(1) The supply in basic facilities: toilets, potable water, regular removal of solid waste, drainage of waste water, fall under the responsibility of market managers, since the operators regularly pay the relevant taxes and levies. The mincing operation is supposed to use potable water extensively. Water is used for fish cleaning, flushing the offals, and cleaning the equipment to prevent cross-contamination. The supply in these facilities wherever they lack, should be of utmost consideration in any improvement programme.

(2) For better and safer working conditions of the operators, there is a need to design a manual tool to remove the backbone.

(3) An appropriate mincer is necessary to cater for its intended use (semi-industrial rather than family purpose). It should be accordingly designed, with an appropriate capacity for the bowl (at least 1 kg, that is approximately 6 butterfly fillets or 12 single fillets.) It should be strong and durable (adequate lifespan of at least 2 years instead of the present 6 months), and be safe for use.

It is obvious that such an improved design would increase the cost per unit and thus impact on the investment capital. The operators interviewed were aware, but said that they were ready to purchase similar equipment. This would however require a support in loans or an appropriate micro-credit system addressing these operators, most of who have rather tight financial means.

A contact was established with a local manufacturer during the study for a design, costing of improved equipment (manual backbone remover and durable mincer) and for the first trials. Support should be sought to fund the industrial production of these important tools.

(4) It is fundamental that all the operators adopt a fish mincing diagram that complies with Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP). Emphasis should be put on washing the fish once collected, then after degutting, before filleting it. Using potable water and changing water as much as possible must be some of the priority actions. If these practices are adequately in place, washing the equipment between customers would not be fundamental. This will definitely boost the number of people willing to mince fish in landing sites and markets, but were reluctant owing to the prevailing practices. Diagram 4, obtained after some slight improvements in diagram 2, is proposed for extension. Training of operators in the adoption and promotion of this diagram will be necessary.

(5) Mincing of skinless fillets rather than the skin-on ones should be advised, because it reduces the risk of contamination by eventual bacteria at the surface of fish and it prevents the mincer from being blocked. Also should be cutting fish into butterfly fillets rather than single fillets that generate more losses of flesh and wastes.

(6) Sensitization on the use of ice after the packaging of minced fillets in safer packaging material. The operators would have a small insulated container for sale of ice, or could advise customers and direct them to a place to buy ice.

(7) Marketing of readily minced fillets has the advantage of avoiding the queues and delays to buyers, but is the most risky option both from an economic and from a food safety point of view. To be successful and ensure safety of the product, it should be done within a refrigerated display, and in any case, ice should be available. In order to prevent losses from unsold daily packages, the equivalent to the lowest quantity of fish usually minced by the operator can be displayed and once sold, another set is minced and displayed. The nature of the operators (former fresh fish sellers) makes this option very unlikely owing to the issue of risk in the sale, they have already raised. The option needs consequently to be carefully monitored.

(8) Customers should be sensitized and informed on the shelflife whether in the case of minced fish or sale of readily minced fish.

(9) The promotion of the final products from raw minced fillets is an interesting niche that should bring more women in the production and sale, and make these products known in other places within the artisanal sub-sector in Africa region.