A Service Learning Project that got off the ground in 2013 is soon set to benefit rural fishing communities.
The Fish Drying Project is an initiative of the Food Technology Department and the organisation Envirochoice, and is aimed at providing sustainable food solutions to impoverished communities.
Lecturer Suné St.Clair Henning, who is coordinating the project, says second-year students following the department’s extended curriculum programme have been involved since the project’s inception.
“We have developed a process to dry fish for human consumption,” she says.
The fish is salted and placed on bespoke bins that are sealed with pallets and then left to ferment for a specific period. The bins are then titled, with the fish left to dry for a further period on the pallets.
“So far we have tested different types of fish species to see what is suitable for this process,” says St.Clair Henning.
PRESERVE: An example of the fish that is currently being dried
Currently the students are working on the last trial and completing chemical and microbiological analysis on the dried product. They will then compile a report that will be submitted to the project partner.
Henning says together with Envirochoice they will identify a rural fishing community and will then train individuals how to dry fish, following the method devised by the students.
The students will also compile a training manual for the community members.
Image courtesy of cbenjasuwan at FreeDigitalPhotos.net
