Viability Analysis of Value-Added Engraulicypris sardella Obtained Using Parboiling and Sun-Drying Processing Methods in Nkhotakota District, Malawi

Barreta Carlos Velasco Savanguane (), Emmanuel Kaunda, Joseph Dzanja, Joshua Valeta and José Bofana ()
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Barreta Carlos Velasco Savanguane: Faculdade de Ciências Agronómicas, Universidade Católica de Moçambique, Cuamba 3305, Mozambique
Emmanuel Kaunda: Department of Aquaculture and Fisheries Science, Lilongwe University of Agriculture and Natural Resources, Bunda Campus, African Centre of Excellence in Aquaculture and Fisheries (AQUAFISH), Lilongwe P.O. Box 219, Malawi
Joseph Dzanja: Department of Economic and Agricultural Development Studies, Lilongwe University of Agriculture and Natural Resources, Lilongwe P.O. Box 219, Malawi
Joshua Valeta: Ministry of Education, Private Bag 328, Capitol Hill Circle, Lilongwe 12345, Malawi
José Bofana: Faculdade de Ciências Agronómicas, Universidade Católica de Moçambique, Cuamba 3305, Mozambique

Sustainability, 2023, vol. 15, issue 6, 1-8

Abstract: This research aimed to assess the added value of sun-dried and parboiled Engraulicypris sardella (usipa) products as a basis for determining their viability in terms of business. To this end, a survey was conducted in Nkhotakota District at 12 sites (beaches), where fresh usipa commonly lands and is processed as sun-dried and parboiled fish. A proportional stratified method was used to determine the number of respondents, followed by a simple random sampling technique to select 57 E. sardella processors. An interview with a structured questionnaire was conducted to collect data from these E. sardella processors. The Hayami method was used to analyze the added value of Usipa products, and the viability of the sun-dried and parboiled processing method was determined on the basis of the revenue/cost ratio. The results of the study show that both sun-dried and parboiled usipa products generate positive added value, being greater for the latter than the former. Thus, sun-dried and parboiled usipa are profitable, with the highest revenue/cost ratio of the two being for parboiled usipa. We conclude that while sun-dried and parboiled usipa are both viable products, the viability of the business is more greatly enhanced when fish is parboiled rather than sun-dried.

Keywords: value-added products; processing methods; small-scale fisheries; business viability; Engraulicypris sardella; Malawi (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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