An innovation in fish-smoking improves lives
Technology pioneered by FAO boosts incomes, provides better food and protects health
Kopalapillai Theivarmallar makes her living from fish-smoking in Sri Lanka. Using the traditional fish-smoking method can cause health hazards from smoke inhalation.
©FAO/Bandara Rotawewa
The traditional method of fish-smoking in this small fishing community in eastern Sri Lanka sees women spending many hours tending to fish laid out on mesh over smoking coals. Health hazards from smoke inhalation are high, while the output from such intensive labour is often low. That is now changing with the introduction of new smoking ovens pioneered by FAO under a program funded by the European Union.
“The first thing I noticed was that the new technology helps me save time,” said Kopalapillai Theivarmallar who makes her living from fish-smoking to provide for her three daughters. “Before, I spent a total of 12 hours on two consecutive days drying and smoking the fish, and I used the old method of iron mesh. Now, 6 to 7 hours is enough to finish one smoking. It gives me plenty of time to take care of my children and do household chores,” she said.
Since 2008 FAO has worked on developing the FTT-Thiaroye, an improved fish smoking and drying oven technology. The oven can be purpose built, or the smoke-capturing chimney, oil-catching trays and other elements can be added to an existing oven. It is designed to improve fuel-efficiency in fish-smoking by encapsulating heat and smoke. It also addresses health hazards suffered by small-scale fish dryers – the vast majority of whom are women.