TRAINING VALUE CHAIN MANAGEMENT, PRODUCT DEVELOPMENT AND VALUE ADDITON FOR THE SMALL-SCALE FISHERIES SECTOR IN SURINAME
Over the past year, Q-Point has provided support to the small-scale fisheries sector in Suriname (project name OKP-TMT.18/00015) on the topics of value chain management, product development and value addition, through the Orange Knowledge Programme (funded by the Dutch Ministry of Foreign Affairs and implemented by Nuffic). Three separate training weeks were part of this support.
One of these training weeks focused on added value through better hygiene on Surinamese fishing boats.
RECOGNISE AND CONTROL DANGERS
In collaboration with Jenna Wijngaarde of Capricorn Projects and the Surinamese Ministry of Agriculture, Livestock and Fisheries, fishing boat owners have been trained in recognising and controlling food safety hazards on their own fishing boats and at the fish auction. This is because control ensures less losses and a better quality of fish.
FISH PROCESSING
In addition to hygiene, processing fish is important for the boat owners. By teaching the fishermen how to further process the fish, they can charge better prices for the catch. Jan van den Berg of ROC Friese Poort in Urk has been teaching filleting and processing fish for years and his lessons were highly appreciated by the boat owners.
Scaling of the fish, filleting the fish as efficiently and effectively as possible and removing the skin were the main topics. They practised on the catch of the day with materials such as a thermometer, scalers and grinding rods.
FUTURE: A FISHING SCHOOL?
The fishermen in Suriname experience many different problems. During the training there were discussions to get the different fisheries cooperatives of Suriname to a common goal.
The Surinamese fishermen have indicated that they are interested in a fishing school in Suriname. During the training, attention was therefore paid to the topics in which (future) fishermen want or need to be trained. It was discussed how the Dutch fishing schools are set up and which organisational and practical matters should be considered.
