An assessment of Post-Harvest Fish Losses (PHFLs) in the artisanal fishery of Lake Kariba, Zimbabwe

Abstract

Post-harvest fish losses (PHFLs) occur in fisheries worldwide leading to global losses estimated at 10 - 12 million tons/year. Lack of information on PHFLs makes it difficult to formulate appropriate fisheries management policies and interventions. This study investigated PHFLs in the artisanal fishery on Lake Kariba, Zimbabwe. Qualitative and quantitative methods of data collection were used. Using descriptive statistics the questionnaire loss assessment method (QLAM) revealed that the rod and line fishery and the gill-net fishery had a total loss of 1.5% and 1.8% respectively. Primary field data showed zero per cent loss in the rod & line fishery while the gill-net fishery had a loss of 1.9%. The minimal PHFLs experienced were attributed to the good fish handling practices and the low fish catches (< 40 kg/day/per fisher). The daily fish catches could be processed adequately and fishers ensured very little was lost because they are operating on the economic margins of sustainability. The major types of losses experienced were physical losses, quality losses and drip loss. Physical losses were higher in the rod & line fishery while quality losses were prevalent in the gill-net fishery. Drip loss was only unique to fish traders who reported a drip loss of less than 4.5%. State seizures, predation by crocodiles (Crocodylus niloticus), theft and destruction of gill-nets by kapenta fishing rigs were also ancillary factors contributing to PHFLs. Other major determinants of losses reported in this study were higher temperatures, direct sunlight, late hauling, poor handling of fish, poor storages and negligence. Proximate analysis was carried out for fresh, iced, frozen and salt and dried fish samples and the following parameters were analysed:moisture content, ash content, fat content and protein content. There were significant differences (p< 0.05) among the various fish samples that were analysed. However, Tukey's post-hoc analysis revealed that only dried fish samples were significantly different from the rest of the fish samples. The traditional fish preservation methods employed in this fishery did not have negative impact on the nutritional composition of fish. The use of ice, refrigerators, salting and sun drying are recommended as preservation methods in the artisanal fishery. The sun drying method proved to offer high nutritional values and longer shelf life for fish.