Chorkor fish smoking kiln has the potential of reducing postharvest losses if up scaled along Lake Baringo. It is embraced by both the youth and the old alike.
Fish smoking is relevant in the artisanal fisheries in that it prolongs the shelf life of the fish, enhances flavour and increases fish utilization. It also reduces postharvest losses during bumper catches, and increases protein availability to people across the fishing seasons. Over the years, traditional fish smoking in Baringo has had weaknesses hence making the method unpopular with changes in time. The major problems associated with traditional fish smoking have been the use of much wood fuel; low capacity; poor products quality and higher amount of smoke generated that also enters the eyes of the processors who are mainly women, and puts off the youth who are potential users. Traditional fish frying (left) and smoking kiln (right) at Kampi Ya Samaki along Lake Baringo To overcome the aforementioned challenges, the improved energy saving that is basically “Chorkor-kiln-like” with; a combustion chamber together with smoking unit and a set of trays have been introduced along Lake Baringo. However the challenge of upscaling the technology remains rampart mainly due to socioeconomic status of fisher communities. Improved Chorkor Oven is considered a sustainable technology that can raise living standards and quality of life through improved income, since it is cost effective and safe to use for drying fish. The kiln is, made up of a smoking chamber or oven and stackable smoking trays as well as an optional shelter house to protect against adverse weather conditions. READ MORE