Sustainable food production goes beyond primary production, with the impacts of food processing and manufacturing requiring attention as these activities are water and energy-intensive. In Africa, fish is an integral part of the continent’s food and nutrition security. Yet, in Sub-Saharan Africa, more than 25% of the fish harvest is lost post-harvest. These losses hinder efforts to lower food insecurity.     

Aside from post-harvest losses, climate change significantly contributes to declining fish abundance in several African fishery sources. To compensate for perishability and depleting fish stocks, communities typically preserve their fish by drying them. Traditional fish processing methods often include smoking, char-burning, and sun-drying and come with significant challenges. The traditional ovens, dryers, or kilns consume high volumes of firewood, are labor-intensive and more time-consuming, produce lower-quality products, and present many health hazards. 

Reducing energy and water consumption can be challenging in food processing but there are innovative opportunities for greater efficiency. Zonal, a WE4F Southern and Central Africa (S/CA) innovator, processes fish into fish meal and oil; they’ve also incorporated sustainable practices into their business model.

Sustainable Fishing Practices in Chad

When most consider the lakes of Chad, Lake Chad overshadows the rest. However, it is not the only lake in the country facing environmental and climate-related challenges. Lake Léré, where the Zonal conducts its activities, is also shrinking. The lake is plagued with environmental challenges too. 

An increase in hyacinths is reducing oxygen levels for fish, which decreases fishermens’ catch – the most common species affected and caught, being tilapia. While not the size of Lake Chad, Lake Léré largely contributes to Chad’s fishery sector, supporting the livelihoods of an estimated 195,000 in four provinces and producing over 40,000 tons of fish. 

These outlined challenges are where Zonal’s work centers. The innovator promotes sustainable fishing methods to help maintain healthy fish populations for future generations. To further this work, Zonal received support from the S/CA Hub that resulted in an assessment on the sustainability of fishing in Lake Léré and Tréné. Recently, the innovator      started incorporating some of the recommendations, (e.g., training staff and suppliers to be aware of species at risk of depletion and using appropriate gear). 

The innovator reported that fishermen shared “…they have never been trained before and recognize the irreversible damage they are causing to the lake. They promise to change behavior to reduce overfishing and the use of adequate fishing gear.” To further protect fish species and the environment, Zonal is exploring new business opportunities, which will help them avoid overexploiting fish. 

Government officials from the environmental department, who were present at the training conducted by Zonal, were impressed by the innovator’s commitment to sustainability. They have shown interest in rolling out the recommendations shared during the session to more communities.

Local Community Involvement

Engaging local communities in sustainable fish processing is essential for the success of conservation efforts. In Chad, fish processing is typically done by women, many buy fresh or frozen fish for processing.  Some women generate income from leasing boats to men or employing them to assist in dressing fresh fish during busy seasons.

Zonal works with women’s organizations that sustainably produce fish products. They conduct awareness-raising communication to encourage communities to convert to non-traditional and more environmentally friendly methods, such as: 

• reducing firewood use                
• reducing overexploitation of lakes to obtain raw materials; and      
• eliminating the use of toxic or polluting substances.

So far, Zonal has formed partnerships with 14 female cooperatives, one of which provides tax exemption for women traders and another provides financing for women’s projects. These partnerships lead to an increase in disposable income and the standard of living of women traders.

Improving Food Processing Techniques:

As previously mentioned, traditional drying methods require large amounts of firewood – an environmental problem that Zonal addresses through training and their innovation. The innovator reduces energy consumption by implementing two methods in their operations:

• Using energy-efficient machinery: their manufacturing process uses solar energy for cooking, drying, and grinding.
• Reducing transport-related energy costs: Zonal’s suppliers and distributors use local means of transport (e.g., bicycles, carts, and motorcycles) that have low GHG emissions.

Building Towards a More Sustainable Future

Sustainable food processing is essential for the conservation of resources, the preservation of ecosystems, and the economic development of local communities. By promoting responsible practices, engaging local communities, improving processing techniques, and promoting sustainable consumption, Zonal can ensure the long-term sustainability of fishery sources in Lake  Léré. Through collaborative efforts, the S/CA Hub and the innovator can work towards a future where food processing supports both people and the planet.

To learn about Zonal’s work, view their innovator profile: https://we4f.org/innovators/zonal

To learn more about the S/CA Hub’s work with innovators, contact tebogo.masombuka@tetratech.com.