Forum for the Development of Inland Small-scale Fisheries Focusing on Duya Inn Reservoir Fisheries, Myanmar

Date: 25-29 April 2009
Venue: Duya Inn Reservoir Fisheries, Myanmar

This activity was divided into two sub-activities. The first sub-activity was workshop on fish conservative areas for sustainability of inland fisheries resources in Duya Inn, Hinthada Township, Ayeyarwaddy Division. The second sub-activity was training on fish processing.

I. workshop on fish conservative areas for sustainability of inland fisheries resources in Duya Inn, Hinthada Township, Ayeyarwaddy Division.

Mr. Khin Ko Lay, Deputy Director of the Department of Fisheries, was as chairman of the workshop. He cordially welcomed 120 participants to join the workshop which 60 persons who were local people and stakeholders and other 60 persons were local officials both in and outside the Department of Fisheries. After finished his welcome address, he, Dr. Siri Ekmaharaj, SEAFDEC Secretary-General and local officials jointed to cut ribbon line as started the activity.

Mr. Ba Thaw, Myanmar Fisheries Federation confirmed to the workshop that the federation had main policy to promote sustainable fisheries resources and responsible fisheries for long lasting utilization of aquatic resources. He cited that the activity had been proper to rehabilitate and enhance aquatic resources for better and abundant stage.

Mr. Sein Thoung, Head of Fisheries Office, Hinthada Township He also confirmed that he and his officials would seriously help monitoring and surveillance with enforcement of legal framework on the areas.

Mr. Soe Nu Ah, Fish Lease Holder of the Duya Inn Lake cited that he was very appreciating the activity because the result of the activity brought food security and sustainable livelihood to him and other fishers. They would contribute the activity by using responsible fishing gear and practice, and would not fish in the conservative areas and help local officials to surveillance the areas.

Dr. Yuttana Theparoonrat, Coastal and Small-scale Fisheries Division Head, SEAFEC-Training Department, presented experiences on fish conservative areas based on case of implementation in Thailand to workshop.

Mr. Khin Moung Soe, Director of Research and Development Division, made conclusion of all presentations to workshop. He emphasized that the conservative areas activity had been a practical model to promote rehabilitation and enhancement of inland fisheries resources in lease able fishing areas and natural water sources.

The result would be fostered and made extension service to facilitate other fish lease holders and fishers to implement, meanwhile, problems found would be warning point to alleviate improper activity implementation. In addition, the model would strengthen coordination and collaboration between government-based agencies and local community to attain a sustainability of inland fisheries resources.

II. Training on Fish Processing

There were 12 women participants from 2 villages. One was Bay Chaung village and another was Pauk Yoe village that each group had 6 participants.

In the morning session, Ms. Nongnuch Raksakulthai gave a presentation on the processing of traditional fishery products spontaneously translated by Ms. Than Than Lwin from English to Myanmar Language. The presentation had seven parts as fish utilization, composition of aquatic animals, fish spoilage, salted products, dried products, smoked products, and fermented products.

In the afternoon session, the participants practiced in fish processing activities. Group 1 (Bay Chaung village) made “Fish cracker”. They prepared raw materials and mixed and knead all of ingredients by followed the method. Group 2 (Pauk Yoe village) made “Fish fried product”. They divided fish into two baskets (5 kilograms/basket). First basket, spread fish on a tray and solar dry, meanwhile, another basket were boiled fish before drying. During waiting for dried fish, Group2 had participated with Group 1’s activity.

Next day, participants continued the fish processing. Group 1 learnt how to fry fish cracker. Group 2 learnt how to season mixed sauce with fried fish. Then, they experienced to packed fried fish and fish cracker into plastic bag using strainer plastic. In addition, they ended with label on the products. Each group was requested to give presentation based on their practice on selected fish processing products. To encourage these women groups’ initiative, Dr. Siri Ekmaharaj handed supports in cash and equipments to two groups.

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