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Training of Trainers Workshop for Trade amongst Private Sector Associations, in Particular of Women Fish Processors and Traders on Fish Handling, Hygiene and Sanitary and Phytosanitary (SPS) Measures along The Post Harvest Value Chain

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© 2016 AU-IBAR. Group photo: Participants at the training of trainers’ workshop on fish handling, hygiene and SPS Measures along the post-harvest value chain.© 2016 AU-IBAR. Group photo: Participants at the training of trainers’ workshop on fish handling, hygiene and SPS Measures along the post-harvest value chain.Kampala, Uganda. 9 – 11 November 2016. A Training of Trainers (ToT) workshop for trade amongst private sector associations, in particular of women fish processors and traders on fish handling, hygiene and Sanitary and Phytosanitary (SPS) measures along the post-harvest value chain was organised by African Union Interafrican Bureau for Animal Resources (AU-IBAR) in partnership with NEPAD Planning and Coordinating Agency (NPCA) and WorldFish with support from the European Union and collaboration with the Government of Uganda. The training was held from 9th to 11th November 2016 in Kampala, Uganda.

The objectives of the training workshop were to (1) Develop the capacity of women association on hygiene and implementation of SPS measure for production and handling of safe and quality fish products; (2) Identify institutional constraints that are bottlenecks to quality assured production and access of fish products to lucrative markets; (3) Networking, sharing of experience and best practices on post-harvest activities between associations from different regions in the continent.

The training workshop was attended by 37 participants mainly women representatives of fish processor and trader associations from the following African Union Member States: Egypt, Ghana, Kenya, Liberia, Malawi, Mozambique, Nigeria, Uganda, Sierra Leone, South Sudan, Tanzania, the Gambia, Zambia, and Zimbabwe; a representative of MOSFA (Media Observatory for Sustainable Fishing in Africa) and staff from AU-IBAR.

The opening ceremony of the workshop was marked by statement by Dr. Simplice Nouala Representing the Director of AU-IBAR. The official opening of the training workshop was by Hon. Minister of State for Animal Industry the Republic of Uganda, Mrs. Joy Kabatsi. She acknowledged the importance of fish and fishery products for food and nutrition security as well as livelihood and economic development of many women and families in Africa. She emphasized the importance of ensuring the fish is healthy and safe for human consumption, and attracts good price from buyers. The Hon. Minister encouraged participants to effectively take advantage of the training of trainers by learning and transfer the skills and empower other women in their associations or communities; and the effect of value addition through improved processing facilities.

The course was conducted by Mr. Blessing Mapfumo, Training consultant in Fish Safety, and Quality Control. The following modules were taught: (1) How to train others: Presentation and Training skills, (2) Fish Spoilage and Quality assessment, (3) Personal hygiene, (4) Use of Ice- good practices, (5) Hygiene and Handling at Fishing and Landing Site, (6) Processing, Storage and Distribution of Processed Fish Products, (7) Smoking techniques, (8) Sun-drying and salting, (9) Packaging and Labeling, (10) HACCP – small scale processing, (11) Record keeping for Quality and Hygiene.

The main outcomes of the meeting were:

  • Women equipped with improved knowledge on aspects (including best standards) of post-harvest, value chain activities for market competitiveness (handling, hygiene, quality control etc.)
  • Participants enable to identify key components of an effective training programme for different target groups including adult learners;
  • Participants armed with sufficient knowledge of the contents and suggested use of the training modules and able to begin using the material provided;
  • Women gained understanding of the effectiveness of “Learning by doing” Practical exercises on fish handling, processing and quality control;
  • Trainees capacitated to develop a training plan on the subject matter, which they can use back in their countries