Maldive Fish Processing in Southern Sri Lanka

Title	Maldive Fish Processing in Southern Sri Lanka
Author(s)	S.A. Adikary, D.N. Koralagama, and N. Weerathunga
Format	short essay
Anticipated length	3000 words
Synopsis	Maldive fish is a special form of dried fish utilized as a flavour-enhancing condiment in Sri Lankan curries and sambol.  However, the processing technique differs from normal salted and sun dried fish processing, in that it includes smoking as well. Maldive fish processing is popular on the south coast of Sri Lanka, especially as a cottage level industry. Yet it is consumed as a product in the entire island. Using gendered value chain and social wellbeing approaches, this chapter analyses Maldive fish processing techniques, gender relations, and wellbeing of processors, based on qualitative data collected through thirty in-depth interviews. Field work was conducted in two main processing sites, Kudawella (Hambantota district) and Kottegoda (Matara district) in southern Sri Lanka. Changes in processing methods used in the past and present, the extent of women’s and men’s engagement, trading, value addition, and scale of operations are discussed, with special focus on how these practices contribute to the wellbeing of processors.
Key words	Maldive fish, processing techniques, gender, wellbeing, scale of operation