Ensuring Food Security by Reduction of Post-Harvest Fish Losses in Small-Scale Fisheries, Nigeria
Abstract
This paper focus on types, causes and how post-harvest fish losses can be reduced in the artisanal fisheries sector to ensure food security and provision of adequate protein for the increasing population. Post-harvest fish loss is a serious threat to the artisanal fisheries sector which occurs from the capture to the final stage of marketing the product to the consumers. When fish undergoes microbiological decay, it leads to quality loss which results to depreciation in the market value. Consumption of such fish has adverse effect on human health; as a result of these, method of assessing post-harvest fish loss and ways of reducing it should be discovered in order to have good quality fish in abundance for the ever growing population and also improved livelihood of fisher folks.
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Introduction
Major challenges faced globally are on how to improve food security to meet up with the world rising population and ensure sustainability. Over the years, studies have shown that food security can be improved if fish produced are properly used and this can be done through reduction of post-harvest losses in different distribution stages involved (FAO, 2010, Kumolu Johnson and Ndimele, 2011).
Food security takes into consideration availability, accessibility, sustainability and utilization of food to ensure people have access to the basic food required (Kumolu-Johnson and Ndimele, 2011). The role of fisheries towards supply of animal protein in many industrialised and developing countries cannot be under estimated (Adewolu and Adeoti, 2010). Some communities in Low-Income Food-Deficit Countries (LIFDCs) rely on fish not just for protein source but likewise as micronutrients source which include essential fatty acids and minerals. Other alternatives for these sources are expensive and fish was considered as a better option (FAO, 2010; Getu et. al., 2015). This was in agreement with Domingo et. al. (2007) stating that fish has high-quality of protein and provides 17% of total animal protein, 6% protein of human consumption, vitamins and other vital nutrients.
In Nigeria, fisheries sector is sub-divided into artisanal, commercial and aquaculture fisheries (Oladimeji et. al., 2013; Okeowo et. al., 2015). Another name for artisanal fisheries is called small-scale fisheries due to the use of out-dated traditional fishing equipment such as small boat, low cost of operation, low capital expenses and low innovation (Adedokun et. al., 2006; Oladimeji et. al., 2013).
Conclusion
Fishermen needs to be trained on proper fish handling and hygiene to ensure food safety production. Provision of infrastructural facilities such as cold storage equipment, processing facilities and good road network to maintain good quality of fish and ease transportation. Ice should be provided for fishermen during capture and landing in order to preserve the fresh fish for a longer period of time. Also access to loan/subsidies should be provided for fisher folks which will help to boost fish production level. Intervention regarding fisheries related policy on post-harvest loss should be set by the government to cover the future development of the fishery.
