Identification and effectiveness of self-help groups in Cambodia

The CGIAR Research Program on Aquatic Agricultural Systems (AAS) seeks to reduce poverty and improve food security for the millions of small-scale fishers and farmers who depend on the world’s floodplains, deltas and coasts. AAS combines more conventional approaches for introducing and scaling technical innovations, such as applied research and training, with approaches that foster innovation and promote institutional and policy change. Specifically, AAS utilizes participatory action research with communities to identify technology and policy solutions that best meet community long-term needs. One of the themes identified under AAS is the role of self-help groups in increasing livelihood resilience of agriculture and fisheries communities. As AAS establishes a hub of operations in Cambodia, AAS and Oxfam America are cooperating to investigate the potential of community-based self-help groups as a strategy for AAS implementation. As part of this cooperation, Oxfam America undertook this consultancy to analyze and describe the role, efficiency and effectiveness of the various types of self-help groups in Cambodia. This report gives an overview of this program which aims to conduct a field-based study to identify the types, main characteristics and effectiveness of self-help groups, with a particular focus on livelihood resilience of agriculture and fisheries communities.

Effectiveness of EDTA dips on the shelf-life of oil sardine (Sardinella longiceps), mackerel (Rastrelliger kanagurta) and prawn (Metapenaeus dobsoni) in iced storage

Fresh oil sardine, mackerel and prawn were dipped in 0.1% and 1% solutions of Na sub(2)EDTA, and stored in ice. Their storage-life was assessed by bacteriological, chemical and sensory methods. Even though EDTA treatment controlled the increase in bacterial counts and reduced TMA and TVBN production in oil sardine and mackerel, the consequent beneficial effect was not realised because of the deterioration of fat in these fishes, leading to rancidity. But, for prawn stored in ice, a dip in 1% solution of Na sub(2)EDTA enhanced the shelf-life by at least 8 days over the untreated control. EDTA absorbed by the muscle of fish and prawn during dip in Na sub(2)EDTA solution is not completely removed during their iced storage for 25 days.

High temperature processing of fish sausage 1. - An improved technique

An improved technique for the preparation of fish sausage (Nemipterus japonicus) over the conventional method (90°degree C for 1 h) has been evolved by processing at a temperature of 115.6°degree C (4.5 kg) for 20 min. The overall quality characteristics of fish sausage, particularly its colour, texture and appearance remained unchanged and the product was in good condition up to 9 days at ambient temperature in contrast to the shelf life of 3 days by conventional method. The design of the equipment used for the processing of fish sausage and the method of operation are described. The keeping quality of the product from an organoleptic stand point was also studied

Study of the relative effectiveness of extension methods in educating fisherwomen

Three experimental groups from three different fishing villages were selected and administered with three extension treatments on two messages, namely, production of fish wafers and fish pickles. There was a significant knowledge gain in the subjects taught through different extension methods. It was observed that lecture aided with slides induced maximum knowledge followed by lecture aided with charts and lecture alone. Among all, the young and highly educated women gained maximum knowledge.

Monitoring and evaluation of management effectiveness for adaptive management of MPAs in Indonesia's BOBLME area

Subcomponent 3.2 Marine Protected Areas in the conservation of regional fish stocks "Provision of Services Relating to the Assessment and Planning of Effective Management of two MPAs in Sumatra Coast, Indonesia". Assessments of management effectiveness of two Marine Protected Areas (MPAs) in Pulau Pieh National Park and Sabang District, Sumatra, were conducted through two separate workshops. Recommendations were made and future needs identified.

New food processing equipment

The article presents new food processing equipment for coating and frying. These are predusters, liquid enrobers and applicators for large-particle crumbs.

Report of the Training Workshop on MPA Management Effectiveness Assessment Tool, Dhaka, Bangladesh, 27 and 29 April, 2015

Objectives of the workshop included; introduction to various Marine Protected Area (MPA) tools with a focus on Management Effectiveness Assessment Tool (MEAT); report on selected MPAs in Bangladesh; undertake initial assessments using MEAT; and develop workplans for other MPAs

Strengthening effectiveness of policy directives of the LVFO Council of Ministers on Lake Victoria, Uganda

Research was done to assess the dissemination and implementation by the Fisheries Department, Local Govemments and beach management units and the awareness, acceptance and compliance among fishers to the CoM Directives on management of Lake Victoria fisheries. Conducted by the National Fisheries Resources Research Institute (NaFIRRI), the research focused on the implementation and effectiveness of measures following the LYFO Council of Ministers (CoM) Directives for improved management of the fisheries of Lake Victoria, with particular reference to the 2009 CoM Directives as a case study, it was established that many of the Directives have not been implemented. In cases where the directives were implemented, their effectiveness remains questionable. While steps were taken to disseminate and implement the Directives, there were some challenges, including the unclear legal status of the directives, limited dissemination materials and poor methods of dissemination, language barriers and inadequate resources for enforcement.