An analysis of fish processing and handling units in Uganda. (A case of Gaba fish market and IFTRA ltd).

Abstract

Fish is one of Uganda's leading protein sources. The Uganda fisheries sector, 12% of the agricultural GDP and about 3.0% of the national GDP, is one of the most prominent in Africa. Uganda is blessed to be among the best fish and fish products that produce and export artisanal fishing countries. For export, fish needs to meet the international standards, however the fish handling process in Uganda is unhygienic to a greater extent. Each stage requires a unique set of special requirements and layouts. Different materials and material treatments are essential for proper fish handling. With the advancement of technology, new storage techniques and waste management concepts are emerging; how are the processing facilities adapting to them? The research is focused on fish handling and processing units around Kampala. With the review of available literature on fish handling and processing units’ standards, observation, photography and physical interaction with workers. The research was conducted with the aim of investigating whether the fish processing and handling facilities are up to the international and local standards Important to the research is how the facilities ensure that good hygiene practices are being followed as the spatial quality of the facilities as well as the materials used in the facilities. Findings from the research show that the design of fish handling and processing units is above standards to a greater extent. There is proper natural ventilation and lighting in the units, use of concrete, terrazzo, ceramic tiles as finishes. The general layout of fish processing units is governed by the systematic movement of fish from raw material to finished goods. However special attention needed to be given to the fish drying and smoking facilities. waste collection points and improvement in drainage. Installation of better roof structures and ground paving that were still lacking: