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

• Published in: Sustainability Vol. 15; no. 6
• Main Authors: Savanguane, Barreta Carlos Velasco, Kaunda, Emmanuel, Dzanja, Joseph, Valeta, Joshua, Bofana, José
• Format: Journal Article
• Language: English
• Published: MDPI AG 01.03.2023
• Subjects: Daylight; Drying; Food; Sardines; Sunshine; Malawi
• ISSN: 2071-1050; 2071-1050
• DOI: 10.3390/su15065559

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.