The Impact of Processing Techniques on the Nutrient Content of Anchovies in Tanga, Tanzania

Title: The Impact of Processing Techniques on the Nutrient Content of Anchovies in Tanga, Tanzania

Project Summary: 

The anchovy (dagaa) fishery is essential to Tanzania’s coastal economy and food security, providing a vital source of protein, omega-3 fatty acids, and essential micronutrients for millions of people. Despite its importance, post-harvest losses of up to 40% due to spoilage, poor handling, and inefficient processing techniques pose a significant challenge to both food availability and economic stability. Various traditional processing methods, such as salting, boiling, sun-drying, and frying, are commonly used to extend shelf life and enhance marketability, but their impact on the nutrient composition and overall quality of anchovies remains poorly documented. This knowledge gap limits efforts to optimize processing methods that retain essential nutrients while minimizing spoilage.

This study aims to evaluate the effects of different processing techniques on the nutritional value of anchovies sold at three landing sites in Tanga region: Kipumbwi, Mkinga, and Tanga city fish markets. These landing sites are among the largest fish markets where anchovies are sold. Specifically, the research will determine how processing affects protein content, lipid oxidation, omega-3 fatty acid retention, and key vitamins to provide evidence-based recommendations for improving traditional methods. Additionally, the study will investigate the socio-economic drivers influencing processors' choices of techniques, including market demand, cost constraints, gender roles, and access to training on improved preservation practices.

Using a mixed-methods approach, the research will combine laboratory-based nutrient analysis with socio-ecological surveys and interviews with fish processors and traders. The study will assess nutrient retention across various processing methods, identify barriers to adopting improved techniques, and explore potential policy interventions to promote sustainable and nutrient-preserving fish processing.

The findings will have significant implications for food security, public health, and fisheries policy in Tanzania. By identifying the most effective processing techniques for retaining nutritional quality, this research will help improve consumer health outcomes, reduce post-harvest losses, and enhance the economic resilience of small-scale fish processors and traders. Additionally, the study will inform the development of food safety guidelines, capacity-building initiatives, and regulatory frameworks to support sustainable anchovy processing. Ultimately, the project aims to bridge the gap between traditional knowledge and scientific innovation, ensuring that anchovies remain an affordable and nutrient-rich food source for vulnerable populations in Tanzania and beyond.