Seabob fishers, vendors benefit from FAO training

Banmattie Vanbrook, fisher, vendor & processor (FAO photo)
Banmattie Vanbrook, fisher, vendor & processor (FAO photo)

Fishers, vendors, and processors of locally-caught seabob, a small crustacean that is a delicacy locally and internationally, are now implementing strategies to improve their practices to be more competitive, enhance the appeal of their product, and help them to access more lucrative markets.

This new approach is a result the FISH4ACP initiative, funded by the European Union (EU) and the German Federal Ministry for Economic Cooperation and Development (BMZ), and implemented by the Food and Agriculture Organization of the United Nations (FAO), food safety training and personal protective equipment (PPE) was provided to small scale fishers of Three Door Koker and Rosignol, Region Five, a FAO release stated on Tuesday.

The practical trainer with fishers, vendors and processors of Three Door Koker and Rosignol (FAO photo)

FISH4ACP is an initiative of the Organisation of African, Caribbean and Pacific States (OACPS) aimed at making fisheries and aquaculture value chains in Africa, the Caribbean and the Pacific more productive and sustainable to contribute to food and nutrition security, economic prosperity and job creation.

According to the FAO, the training has made improvements in the participants’ seabob icing and handling processes. The training, it noted, emphasised crucial initial steps for maintaining catch quality and freshness from the moment it leaves the water. Participants also gained a deeper understanding of food safety hygiene, including environmental, physical, and biological factors affecting seabob quality during its transit to consumers.

They also learned simple yet effective strategies for minimizing losses, which potentially increase their earnings and reduce waste. The training provided clear guidance on best practices, empowering these dedicated individuals to handle seabob in a way that not only preserves its quality but also ensures they use protective wear to protect themselves at all times.

Preparing the seabob itself is not easy, according to Bhagmatie Omar, a fisher, vendor, and processor.   “Cleaning shrimps does bore your fingers, and people prefer to buy the freshly picked shrimp.”  She explained that seabob is very delicate and has to be cleaned and sold quickly or kept frozen without the head. Handling it, she noted, is very difficult: “it is better when we wear gloves, mask, aprons, and long boots, because the process can damage our skin.” 

Safina Iqbal, a vendor for over 25 years, who sells cleaned seabob at the Rosignol market on Fridays and Saturdays, said, “I’m getting accustomed to using PPEs (Personal Protective Equipment).  The gloves do make cleaning a bit harder, but they protect my hands from the water and ice”. She added that the communal spirit is encouraging, “we buy catch from fishers and share among vendors so that everyone can have an income, and we are learning to do things together differently.”

And Banmattie Vanbrook, former Chair of the Three Door Fish Cooperative and a fisher, vendor, and processor, reported that the training has helped her reduce post-harvest waste. She has observed a positive shift, with more vendors implementing improved storage and handling practices since the training. Banmattie and other members are now seeking additional support for improved co-op management, which aligns with the next phase of the FISH4ACP Project launched to strengthen fish cooperatives.

With each newly acquired skill and commitment to this arduous sector, small-scale fisherfolk are becoming stronger links in the value chain. However, much more support is needed to ensure the unwavering spirit of the fishing community dedicated to this livelihood activity is sustained for future generations, the release added.