Abstract:
To increase revenue and access to market for farmed fish in small holder fish farmers, assessment of fish preservation methods and profitability of value-added products was conducted in Mbarara City markets. The objectives were to determine the major fish value addition techniques and the net profit margin (%) of producing value-added farmed fish products using the dominant technique. A cross sectional survey was used to determine the dominant fish preservation techniques while a case study trial was used to determine the profitability of value-added farmed fish. Results showed that hot smoking was the dominant fish preservation technique used in Mbarara city markets followed by frying and slow freezing. Value addition by further processing of smoked fish into fish powder increased net profit from fresh fish by 46% (from Ugx. 87,500 (33.3 % Net Profit Margin) for every 25kg to 163,000 (37.5% Net Profit Margin) after sell of products within local markets. It was concluded that preservation by smoking was the most preferred fish preservation technique and subsequent value addition/processing made the fish farming enterprise more profitable in Mbarara city. It was recommended that preservation and value addition to farmed fish should be adoption among fish farmers, small scale fish processor and prospective investors to increase access to premium markets and profit margins.
