LOCAL ACTION GLOBAL HEALTH - PILOT PROJECT - 2008 - # 3 / 5

Innovative and economical food safety solution for fishermen

Part of a food safety "safety net" in Ecuador for meat, poultry and seafood

 

 

 

 

 

 

 

Poultry farmers, fisherman and others in Ecuador who produce food for a living are doing so more safely thanks to Dr. Lenin Vinuenza of the University of Machala.

A highlight of Vinuenza's work is the creation of a three-wheeled bicycle that supports a refrigerated compartment. It will be used by independent fishermen to transport fish from port to retail and consumers (Full report - Spanish - English).

In current conditions, the handling of fish from the time of catch is a risky and costly proposition. Most fishermen lack refrigration capabilities, relying on buckets of ice. Additionally, they lack the ability beyond using city buses to transport the fish to market. Hence, they are subject to fixed prices charged by intermediaries who transport the fish to market.

As Dr. Vinuenza states, “This approach could solve a problem that has been lingering for many years.”

With the mantra, “small solutions can produce big changes,” Dr. Vinuenza and his colleagues are tapping into expertise in the private sector and other universities to develop strategies to enable the success of food producers and fishermen.

The bicycle prototype will go into use in early July 2009. Part of the process is training sessions to quality fishermen to use the equipment and enhance their knowledge of hygiene and food safety.

Seafood and fishermen are not Vinuenza's only focus. Through education seminars held in late 2008 and early 2009, nearly 60 local food producers - both self-proprietors and larger-scale business owners - learned about the proper management of food and the potential for food-related illnesses caused by mismanagement.

Lecturers also focused on production best practices to improve product quality.

These issues are key in a country where many self-proprietors may be unaware of the necessity for cold storage of foods or the potential risks in improperly refrigerating meat, fish or poultry products. Many of these proprietors are relied by their local communities for safe food, yet may be unable to afford different ways to refrigerate their products.

Along with avoiding circumstances that could cause harm, the business owners need to ensure product longevity to stay profitable.  

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