Fresh fish market was built in 1972 by the then Kisumu Municipal Council. The market is composed of officials and committee members under the leadership of the chairperson.
At inception the market had 12 slabs, over the years the municipal council in collaboration with market committee team have progressively increased the slabs to their current number of 65 (Sixty-five)
The increase in slabs has equally come with increase in population, at the moment the slab population ratio is 5 to 1 which has come with dangers some of which include, work place injuries, cross diseases infection, territorial conflicts etc
The county government of Kisumu has supported the market by waving of the stall arrears, building cold room and construction of the fish scaling and filleting unit, however the market is still facing a number of challenges including and not limited to poor drainage due to blocked drainage channels, inadequate flaked ice making machine, market office equipment like cabinets, lack of fish frying unit.
Freshwater fish processing, like the processing of other food raw materials, should assure best possible market quality, provide a proper form of semi-processed of final product, assure health safety of products, apply the most rational raw processing method and reduce waste to the extent possible.
Due to its chemical composition, fish is a perishable raw material. Fish flavour and texture change rapidly during storage after death. It is thus advisable in freshwater fish processing to keep the fish alive as long as possible. Actions focusing on quality assurance also involve transport and storage/depuration of the fish awaiting processing.
At Jubilee market, fish scaling and filleting was being done in the open under very unfavorable conditions where the actors/ processors work under hot sun and or being rained on because of lack of shade, poor drainage, poor and inadequate work tops, and lack of flowing water leading to unhygienic fish handling conditions and therefore the need to construct the unit.
To enhance market access
To increase productivity
35
Fish is highly perishable and potentially hazardous food item if not handled properly. There are many fish borne diseases associated with the environment in which the fish is grown, and with the way it is handled after it is brought out of the water, particularly if it is kept at room temperature
The innovation helped the beneficiaries by improving general working conditions by providing shade, clean flowing water and security, besides this it has created more jobs to the youth both male and female which stands at 35 up from 28 with an increased income of the group (processors) from K.sh20, 000 to K.sh 25,000 which is expected to improve their living standards
The innovation is also envisaged to enhance market access due to improved hygienic standards for scaling and filleting and reduction in disease incidences associated with poor fish hygiene.