Mushroom growing as a livelihood option to fishing among Lake Edward fisher communities

Fisheries activities are the main source of livelihood for the communities that live at Lake Edward fish landing sites. The landing sites include: Kazinga, Katwe, Kayanja, Kishenyi Rwenshama and Katunguru and are located within Queen Elizabeth Conservation Area (QECA). In spite of being the main source of livelihood, 74% of the respondents in a 2013 survey reported that catches for the main targeted fish species namely: Bagrus docmak (Semutundu), Oreochromis niloticus (Tilapia) and Protopterus aethiopicus (Mamba) were declining due to overfishing and catching of immature fish by the rapidly increasing population. Lake Edward Frame surveys had shown that the number of fishing crafts increased from 302 in 2008 to 330 in 2011, while the number of fishers increased from 355 to 600 during the same period. Between 2008 and 2010, catch per boat, for Bagrus docmak (Semutundu) declined from 5.25 kg to 4.04 kg and for Protopterus aethiopicus (Mamba) from 2.63 kg to 1.03kg. It has been suggested that reducing pressure on the lake should be handled using different approaches, one of which is introduction of programs for enhancing livelihood options which do not conflict with conservation of Queen Elizabeth Conservation Area (QECA). The main goal of this study was therefore to identify, prioritize and pilot livelihood options at selected landing sites of Lakes Edward and George.

A study of fish ice cream formulation by use of silver carp proteins instead of milk proteins

Fish is a valuable nutritional source witch use of it in daily meal has a beneficial role on nutritional needs supply and also causes mental and physical health especially in people who have protein and food deficiencies. Unfortunately, per capita consumption of sea foods in Iran is 5.5Kg witch is very lower than world standards. So, study on fish ice cream formulation, by use of fish protein concentrate (FPC) instead of milk protein, had done to make variation in sea foods products and also increase per capita consumption of these kinds of foods. FPC has very high protein concentration and a lot of necessary Also it's protein is very digestible amino acids like lysine and methionine with highly biological value and it's PER in compare with casein PER is high. At first fish protein concentrate type A produced from silver carp in three steps by the extraction with isopropyl alcohol solvent and heat. Microbiological and physicochemical specifications of produced FPC by rules of FDA and FAO were accepted. Finally according to panel test results, substitution of 30 percent of milk with FPC is acceptable. Also microbiological and physicochemical specifications of product were tested and results in compare with national standards of Iran were accepted.