Final Technical Report - ACP Fish II

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Final ReportMegapesca Lda, Portugal7: Keeping things clean and personal hygieneRecap on importance of bacteria and reasons for hygiene (spoilage and safe food); importance ofusing clean water; how to wash and clean equipment; use of Clorox/bleach; personal hygiene (whywounds are bad, clean clothes, hand washing); hygienic facilities at landing sites (toilets, watersupply, clean floors, clean equipment); food safety risks (ready to eat foods).8: Smoking, drying and saltingWhy smoking, drying and salting preserve fish; importance of freshness of raw material; differentways of smoking fish (traditional, chorkor, cabinet), drying fish (fire, sun, solar) and salting (dry,wet) fish; calculating yield in smoked and dried fish; storage of preserved fish; prevention of lossesdue to different pests/spoilage (rats, flies, beetles, mould); packaging and storage conditions9: Investment decisions and business planning;Need for investment in businesses; different types of capital (assets and working capital);investments and returns on investment; measures of return on investment (payback period, returnon capital); working capital and cash flow management; sources of investment capital; case studyand examples of investments in small scale fish processing and selling.10: How to set up a micro-credit schemeWhat is a credit union; when and where did it start, features (interest and re-payments;organisation and management; principles of membership; assessment of applications; borrowerqualifications; secured and non-secured loans; rules on collateral; linking to external creditsources) (banks, donor funds, apex bodies etc).11: Freezing and cold storageReasons for freezing fish; freezing curve; different equipment for freezing fish (blast and platefreezers); difference between freezing and frozen storage; importance of packaging and glazing;spoilage of frozen fish (enzymes and fat rancidity); problems with frozen fish (slow freezing,high/fluctuating temperatures).12: Adding value: (processing, grading and packing)What is added value (impact on prices); different ways to add value to fish; grading by size andquality; preparing fish in different ways (gills/gutted, steaks/fillets); packaging of fish; importanceof market research (how customers use the fish); added value services (preparation).13: Marketing and selling;What is marketing; importance of regular customers and repeat purchases; difference between tradeand retail clients; how to identify and record customers; how to understand needs; how to contactcustomers; use of mobile phones and mobile money in the fish business14: How to be a trainer; communication and training techniquesFactors that need to be considered when designing training; (social background, education,experience, environment, personal motivation, resources ); setting training aims and learningobjectives for training sessions; how to plan training sessions; need to write trainers notes andchoose appropriate training aids; types of training aids used in field training (chalkboards,whiteboards, flipcharts, newsprint, flash cards, real materials & models, handouts and tips on howthey are best used); using participative methods in adult training; need for evaluation of trainingTechnical assistance on Training of Groups of female fishmongers in good sanitary practices and management of small businesses 10
Final ReportMegapesca Lda, Portugalactivities and use of feedback.15: Presentations by the course participantsParticipants were asked (in groups of two) to prepare and deliver a short presentation to the rest ofthe group on a relevant topic covered by the course. The group and trainers provided feedback witha view to allowing participants to improve presentation skills for the future. The subjects forpresentation were prepared by the trainers and allocated by random ballot earlier in the week.The course included a combination of theory sessions (based on the handbooks) and practicalsessions (hand washing, cleaning equipment, icing fish, weighing fish, selling fish by weight). Onthe last day of the course the participants were asked to pair and deliver a 5 minute trainingpresentation (on a topic selected on day 1) to their colleagues, with feedback provided by the groupand the consultants. This was the first experience of training for most participants, and it was clearthat more work on pedagogical approach will be required before many of them can be effectivetrainers. However, it became clear that a very effective training method is through drama, and roleplay. Future training design should seek to adopt this approach rather than more conventionallecture and practical sessions.All participants received an individual certificate of attendance (conditional on a full attendancerecord).5.6 Evaluation of the training courseAt the end of the last session, the course was evaluated by participants according to a standardtraining evaluation questionnaire supplied by the ACP Fish II Coordination Unit. This is shown inAnnex 11.5.7 Discussions on organisation of women fishery operatorsDuring the course of the last day, a group discussion was held on next steps and how to ensure thefuture sustainability of training services to female fish processors and traders. There was a strongwill expressed by participants to disseminate the new knowledge and skills acquired and severallively discussions were held regarding the best way to organise for this.6 RESULTS6.1 Training needs assessmentThe project has undertaken a comprehensive assessment of the training needs of women fishprocessors and traders in Liberia. This suggested that there were two main areas where femalefishery business operators in Liberia need to develop their capacities.These are in relation to:i) fish handling and processing, with a focus on improved quality, and storage of fresh fish onice andii)development of small business management skills to and knowledge to allow women toinvest in a more diversified range of fish processing and distribution business operationsThe course placed emphasis on the calculating costs and profits, financial management, investmentdecisions, and setting up business finance systems (e.g. credit unions). Improved skills in fishhandling and short and medium term storage (use of ice, chilling and freezing) are also important tothe enhancement of livelihoods in the medium term. Other technical issues such as improvingTechnical assistance on Training of Groups of female fishmongers in good sanitary practices and management of small businesses 11
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Final Technical Report - ACP Fish II

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