Smoke fish well to increase revenue
On Lake Kibakabaka, near the Zambian border, fishermen still use rudimentary techniques to process fish. These techniques conserve fish only for a very short time, one month at most. Charred, the fish break up in small bits during transport to the markets. Consequently, sales at Kibakabaka are extremely low and do not provide fishermen with the necessary income to sustain their households.
In June 2010, the PRODEPAAK project invited five fishermen of Kibakabaka to attend a 'smoking' training session, which it organised at Jacaranda. The objective was to provide them with the necessary tools for added value of the fish.
At Kibakabaka, fishermen from the area installed their makeshift camp on the shores of the lake. That is where they meet inhabitants of Lubumbashi, who only live there during the fishing season. '10 years ago I left Lubumbashi to work in the field near Kibakabaka, where I was going to grow maize. On my way, I discovered this lake and I have come back to fish here every year since.'
Today, André Lunda is a member of the 'Fishermen of Kibakabaka'. Since more than 25 years, André has processed fish in the same way. 'I cut the fish in the belly. Then, I take out the innards. In general, I smoke fish for an hour. To do so, I use a grill that I put on a hole in which I am burning wood.'
With this method, there are considerable losses: charred fish, which can sometimes not be consumed anymore after a few weeks, torn skin due to transports. Despite its many disadvantages, André is not the only one to use this fast yet not very productive technique. Due to a lack of information, the locals do as he does, and so do the Lushois, who come and buy kilos of fresh fish in Kibakabaka, which they smoke on the spot for easier transport. 'I grew up among the fishermen. I use the same methods that the old men in the village used. I sell my fish directly in the village (raw fish) or to people who come and buy it in Kibakabaka (smoked fish). Every month, I earn an average of 30,000 Congolese francs (+/- 34 $)', says Kabwe Kimbala.
Due to poor smoking conditions, a lot of 10 smoked fish is sold in Kibakabaka for 1,000 Congolese francs. On the Lubumbashi markets, the same lot, sold through intermediaries and salespeople, will cost between 2,500 and 4,500 Congolese francs (depending on the smoking quality). That is a major – and unsuspected – loss for the Kibakabaka fishermen. The solution is to teach them an appropriate technique that enables them to produce high-quality smoked fish.
That is how five fishermen ended up attending a three-day training session about smoking at the Chorkor smokehouse organised by PRODEPAAK. Along with other trainees, they have emptied the ponds, eviscerated, scaled, cleaned, pickled, dried and finally smoked Tilapias. Smoking according to the PRODEPAAK method takes 24 hours. 'The method is easy. I will apply it once I return home. The fish tastes well, and a little salty. The skin does not break. It will be easy to transport', says Kabwe Kimbala. 'If it is perfectly cleaned, a fish smoked in a Chorkor oven will be edible even after 6 months!'
For André Lunda, this training session opened new opportunities. 'Now, we can ourselves start with marketing. We can go and talk to the shops in Lubumbashi and show them our fish. Or we will open a PRODEPAAK type counter for smoked fish.' Kabwe Kimbala is also very enthusiastic. 'When you smoke fish like that, there is less waste. We will earn more money. We will become millionaires!'
Back in Kibakabaka, the five men are welcomed by calls of joy of the whole community. They will, in turn, pass on the new know-how to colleagues. 'We have decided to start a new association of fishermen that we will call PRODEPAAK.'
