Dried Fish Matters has contributed three short videos to the TBTI Blue Justice “virtual tour” for World Fisheries Day 2021. These videos are available to watch now on the TBTI YouTube channel.
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DFM at IMBeR
DFM hosted a session on Dried Small Fish at the IMBeR West Pacific Symposium, November 25. Thanks to all who contributed to the session and to all who attended! This meeting provided an important preliminary synthesis of research data on the social economy of dried small fish in this region.
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A Partnership in Numbers
Taking stock of our achievements at the midpoint of the Dried Fish Matters Partnership Grant
Two research teams in Bangladesh, from Bangladesh Agricultural University (BAU) and Sher-E-Bangla Agricultural University (SAU), have separately developed Chanacur (popular snacks), Biscuits and energy bars from dried fish. The BAU team use kechki fish (Corica Soborna), a small indigenous fish with high nutrient content, to make Chanacur and Bars, whereas the SAU team uses Panga […]
A recent paper in Maritime Studies by Madu Galappaththi (DFM student), Andrea M. Collins, Derek Armitage, and Prateep Nayak (DFM Co-Investigator) explores gender relations in dried fish value chains through the lens of social wellbeing and intersectionality.
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Living on the edge
The District Fishermen’s Youth Welfare Association (DFYWA), a civil society member of the Dried Fish Matters partnership, has recently released the report “Living on the edge: Perspectives of the small-scale women fish processors of northern coastal Andhra Pradesh, India”. The report is now available for download from DFM.
Alexia Pigeault, student in the International Master of Science in Marine Biological Resources joint European Master’s program (IMBRSea), recently completed her thesis on communication in the Dried Fish Matters project supervised by Prof. Fabiana Li.
Congratulations to Shakuntala Thilsted on winning this year’s Arrell Global Food Innovation Award! The Arrell Global Food Innovation Awards, worth $100,000 each, recognize global excellence in food innovation and community impact. Shakuntala Haraksingh Thilsted has focused on local, culturally food appropriate system solutions that strengthen the ways communities produce, supply, cook, and eat diverse and nutritious foods.