Transforming Bogale’s Small-Scale Fisheries with Modern Post-Harvest Solutions

The manual by FAO and Win Win Maw equips small-scale fisheries in Bogale with practical strategies for reducing post-harvest losses, improving seafood quality, and ensuring food safety through modern preservation and hygiene practices. It blends traditional methods with international standards to promote sustainable livelihoods and market access. 2/2

In the coastal heartlands of Bogale, Myanmar, a vital initiative is transforming the small-scale fisheries sector. Crafted meticulously by Win Win Maw, under the guidance of the Food and Agriculture Organization of the United Nations (FAO), and informed by research from Bangladesh Fisheries Research Forum, WorldFish, and Myanmar’s Food and Drug Authority, the manual "Post-harvest Management and Hygienic Seafood Processing for Small-scale Fisheries in Bogale" emerges as a crucial lifeline. It aims to equip small-scale fisheries (SSF) households with practical tools to minimize post-harvest losses, ensure food safety, and unlock economic opportunities in local and international markets. The manual blends global science with local realities to chart a sustainable future in a community where seafood is not just a livelihood but a way of life.

From Loss to Value: The Critical Importance of Post-Harvest Management

The manual begins by distinguishing the simple journey of a supply chain from the value-added pathway of a value chain, where each stage enhances product value. Post-harvest losses, it warns, seep into every stage, from aquaculture farms affected by disease and oxygen depletion to fishing boats that mishandle their catch and markets that lack adequate ice and hygiene. Bacterial spoilage, enzymatic breakdown, and physical bruising strip seafood of quality and market value, diminishing incomes and threatening food security. However, solutions are within reach. The manual outlines preventive measures across the chain: proper chilling on boats, faster offloading procedures at landing sites, hygienic processing environments, and strategic, contamination-free selling practices. When executed systematically, these measures can significantly enhance seafood quality, extend shelf life, and strengthen profitability.

Traditional Techniques, Modern Precision: Preserving Seafood the Right Way

Preservation methods, both old and new, feature prominently in the manual's strategy to reduce losses. Ice, described as the most effective and accessible preservation medium, is praised for its cooling power, affordability, and ease of use. Fish and shrimp must be quickly chilled using a 1:1 ice-to-product ratio, while crabs, vulnerable to rapid spoilage post-mortem, should ideally remain alive during transportation, cushioned with fresh seaweed. When ice alone isn't enough, freezing steps in as a powerful safeguard, with fish cleaned, sometimes blanched, and frozen at -18°C to arrest spoilage without compromising flavor or texture. The manual also revives respect for traditional drying and fermentation techniques. Dried fish, dry shrimp, and dry fish crackers, made through careful salting, controlled drying, and packaging, not only extend shelf life but also offer new avenues for value addition. The fermentation of fish into delicacies like nga-chin reinforces how cultural heritage can thrive when paired with modern hygiene and food safety standards.

Food Safety: A Non-Negotiable Pillar for Progress

As the manual starkly outlines, food safety is not a luxury but a life-saving necessity. Around one in ten people worldwide suffer from foodborne illnesses annually, with devastating effects, particularly among vulnerable populations. The manual identifies four primary hazards, biological, chemical, physical, and allergenic, and stresses that vigilance against each is essential. Microbial pathogens like Salmonella and Listeria, chemical contaminants like mercury, physical threats like metal fragments, and allergen exposures must be systematically guarded against at every stage of the seafood journey. Best practices include thorough handwashing, avoiding cross-contamination between raw and cooked foods, cooking seafood to safe internal temperatures, maintaining strict cold chain protocols, and properly labeling products with allergen warnings and expiration dates. Through education and diligence, small-scale producers can meet not only local standards but also tap into more demanding export markets where food safety is paramount.

Building a Culture of Hygiene, Traceability, and Training for the Future

The final stretch of the manual focuses on instilling good hygiene practices across the seafood supply chain. Production facilities must be thoughtfully designed for one-directional workflow, pest-resistant, easy to clean, and equipped with proper ventilation. Workers must adhere to personal hygiene protocols, including wearing appropriate clothing, avoiding jewelry, and following systematic handwashing methods. Waste management systems must be rigorous, pest control must be proactive, and maintenance routines must be consistent to prevent contamination. The manual places special emphasis on traceability, insisting that each seafood product’s journey from ocean to consumer be documented and monitored, a safeguard that not only builds consumer trust but also facilitates recalls if issues arise. Proper transportation practices, such as pre-cleaning vehicles and using insulated boxes, further protect product integrity. Equally crucial is training: regular onboarding, refresher sessions, and knowledge-sharing meetings ensure that food safety culture is not a one-time effort but an enduring commitment across generations.

The manual offers much more than a technical guide; it lays out a holistic vision where Bogale’s fishers can harness tradition, innovation, and international standards to thrive. By championing better post-harvest practices, embracing food safety, and creating high-quality, value-added products, Bogale’s small-scale fishers are poised not only to secure their livelihoods but also to carve out a sustainable, respected place in the global seafood economy. Through careful stewardship, scientific rigor, and community resilience, a more prosperous, sustainable future for Myanmar’s coastal communities is not just a dream, it is within reach.