INNOVATIONS FOR A SUSTAINABLE OCEAN WORLD OCEANS DAY: 8 TH JUNE - - PowerPoint PPT Presentation

“INNOVATIONS FOR A SUSTAINABLE

OCEAN”

WORLD OCEANS DAY: 8TH JUNE 2020

• Dr. Peter M. Oduor-Odote

0723809252

Post-harvest technologies for Improved Food & Nutritional Security and Livelihoods

KMFRI’S INTERVENTIONS IN THE MARINE AND COASTAL REGION

THE COLD CHAIN

 Spoilage of fish starts immediately it is out of water and only cold

chain strategies and mechanisms prevent it upstream

 During KCDP, cold chain facilities introduced in Shimoni, Kibuyuni,

Faza, others exist in Vanga, Malindi

 Flake ice/ice blocks provided to fisherfolk in insulated containers, in

fishing vessels with insulated containers, collection boats

 Challenge: Most fish bandas not operating ice production because of

high costs of electricity and technical know-how in maintenance

Proposed intervention by KMFRI

 Coolsheds that run on renewable energy-solar and wind.  Installing a solar based flake ice maker (150kg to 200kg

flake ice per day on pilot basis)

 Developed some low cost prototype insulated containers

for flake ice that can help maintain quality.

Traditional Dagaa fish drying

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Climate smart drying technologies

• Rack dryers, solar dryers, solar tunnel dryers and lately an integrated

solar tunnel hybrid-windmill dryer have been introduced and tested;

• A portable dryer is at the design stage. A prototype to be tried off to

carter for those who are “nomadic” and those who may require the dryers next to their houses (COVID days).

• In the Dagaa fishery, an innovation at the parboiling stage is being

introduced to improve food safety by eliminating dioxins

• Discussions on mechanical dryers for “Dagaa” are underway

Community training on dried fish value addition to market trials

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Solar tunnel and dome dryers

Fish drying in solar tunnel dryer

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Training communities in drying other farm produce

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Hybrid windmill solar tunnel dryer

 Systems of drying during all weather conditions still a

challenge

 Hybrid dryers that use solar systems and biomass have

limitations like burning fuels, cost of biomass, contribute to carbon footprint

 Hybrid windmill solar tunnel dryer being introduced uses 2

sources of renewable energy (wind and solar),

 Dries fish & fish by products; and other farm produce,  Generates electricity for other domestic appliances  Use of renewal energy: lowers carbon footprint

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Fish smoking

Improved fish smoking technologies

 Post harvest losses can be avoided too if we adopt improved

fish smoking methods.

 All these high landings during the rainy season can benefit

from fish smoking: Smoked fish are popular products in West Africa, UK, Great Lakes region, USA etc

 KMFRI has innovations on improved fish smoking

technologies which has led to:

 (i) Better eating quality  (ii) Higher fish smoking capacity  (iii) Less wood consumption by 60% therefore lowering carbon

footprint.

 We also need to go into mechanical fish smoking –hot and

cold smoked fish but running on green energy



Traditional fish smoking oven in Lake Kenyatta

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Improved fish smoking ovens

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Improved fried fish display boxes

 The display technology for the fried fish chain used by

the “Mama Karanga” :

 (i) has helped in reducing respiratory diseases among the

women traders, and less spending on medication

 (ii) Saving on paraffin money of Kshs 30/= daily  (iii)The innovation has led to higher incomes for the

“mama karanga” women due to improved hygiene, no smoke inhalation by clients.

 (ii) led to reduced carbon footprint affecting climate

change positively.

 (iv)The improvements are on the size of the box, the

cover on the box and lowering cost of the box further against the improvements proposed.

 Kilifi, Kwale, Msa counties receptive ; PS - receptive 

The Mama karanga box

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Carbon foot print reduction prediction of fried fish chain

 1 litre of Kerosene emits when burnt, 2.53kg Eq CO2  ¼ litre to ½ litre kerosene burnt per night per shelf (“per Mama

Karanga”)

 This emits when burnt, 2.53 by ¼ or 0.63 Eq CO2  2500 “Mama Karangas” in Mombasa county alone every night  They emit 2500 by 0.63 by 300 = 472,000 kg Eq CO2 per year

before intervention

 Emission CO2 Eq. brought to Nil with intervention.

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Carbon footprint- (Pure black carbon)

 (i) Kerosene lamps emit pure black carbon and now more than 20

times more black carbon than previously thought

 (ii) Black carbon lingers in atmosphere for more 2 weeks  (iii)1 Kg of black carbon can cause as much warming in that short

time as 700kg of carbon dioxide circulating in the atmosphere for 100 yrs.

 (iv) The orange glow in flames comes from black carbon,  (v) The brighter the glow, the more black carbon is being made.  (vi) Black carbon is SLCP (Short lived Climate pollutant)  Black carbon particles absorb light, heat the atmosphere and cause

climate change

 Simple wick lamps using a rope or cloth wick extended from a metal

container emit substantially more black carbon than glass enclosed hurricane or pressurized mantle lamps .

 Efforts must be made to reduce black carbon to reduce its effect in

climate warming.

Fish value addition

 Conventional value added fish products like pot stickers

(Samosa), fish fingers, fish nuggets, fish burgers, fillets, fish sausages, slices, catfish rounds, octopus rings, nuggets, fish balls, whole smoked and/or solar dried fish products all form part of the value added products

 Most still require improvements in texture, shelf-life

enhancement, safety, (HACCP) and marketing.

 Post-harvest loss control and improved income are a

major output and higher incomes and employment creation a major outcome.

 Also, processes like packaging, branding and traceability

• f the products contribute towards the value addition

chain and affect final product outcome positively.

Training communities on fresh fish value addition

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Value added solar dried Siganid fillet

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Low value fish/Bycatch/discard utilization

 KMFRI has knowledge on extrusion cooking and is

seeking funding for

 (i) a low cost extruder to  (ii) utilize in development of shelf stable value added

products like noodles, snacks, instant porridge etc from low value fish including bycatch to market to food consumers like world food programme etc.

Prototype low cost extruder- Utlilization of by-catch

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Higher value added fish products

 The non-conventional higher value-added fish products

are

 (i) Gelatin from fish skin,  (ii)fish protein isolates, protein hydrolysates and

bipeptides now used as fortifiers and

 (iii)explored for pharmaceutical properties and usage.  (iv) This requires further research and support from the

industry

Gelatin extraction in KMFRI

Conclusions on innovations

 Innovations require technology uptake by

communities or industry

 Private sector partnerships for direct

sponsorship

 Marketing of products and market conditions  Innovations in processing that lower carbon

footprint

 Expand innovations in drying technology to

• ther farm produce

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The future

 “Green beach technology” theory in fishery

• perations (Use renewable energy powered

systems)

 Total utilization concept  Reference market for fish products per

county

 Linkages with local and foreign markets

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“Capital is in the mind not in the pocket

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“The biggest risk is not taking any risk….In a world that’s changing really quickly, the only strategy that is guaranteed to fail is not taking risks” Mark Zuckerberg

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THANK YOU & GBU