PROJECT CONCEPT NOTE

Project Background
Fish is an important source of high-quality protein required in human diet (Jain, 2006;
Ayyappan and Diwan, 2003). Fish is a highly perishable food product and has a very short
span of shelf life. Cooling is a widely used and important preservation technique to maintain
quality and prevent the spoilage and the simplest method of cooling of fish is icing (Jain et
al., 2005; Jain, 2006). When, the fresh fish is not utilised by consumers and converted into
finished product then it remains surplus and goes waste. Drying of fish is important, because
it preserves fish by inactivating enzymes and removing the moisture necessary for bacterial
and mould growth (Bellagha et al., 2002; Bala and Mondol, 2001; Duan et al., 2004). Dried
fish is one of the most important exported marine products in many countries such as
Turkey, Iran, India, Thailand, Russia, China, Malaysia and United States. Drying of fish is
mainly carried out traditionally under open sun. In 2006, a modern fish drying technique was
tested on a solar tunnel dryer (Innotech, 2009). Heilporn et al. (2010) studied the fish
kinetics of typical mobile drying at different temperatures, air velocities, drying time and
mass of fish in dryer, reporting that at 0.3 m/s, 6 h and 15 min and 50 kg a good quality
product is achieved, providing that the average solar flux is about 700 W/m2 and the
ambient temperature outside the dryer about 40 C. Jain (2006) evaluated the convective
heat and mass transfer coefficient for chelwa fish under solar drying and developed a
mathematical model for predicting the drying parameters

erent drying methods (smoking kiln and electric oven) on proximate compositions of catfish
and tilapia Fish. They found that the electric oven drying is recommended for healthy eating
and for longer shelf-life of dried fish. Duan et al. (2010) used combined microwave – hot air
drying for tilapia fish fillets at microwave power from 200 to 600 W and air temperature from
40 to 50 C with constant air velocity of 1.5 m/s. They found that hot air-microwave drying
technology can be used for dehydration of fresh tilapia fillets due to decrease in drying time
and to improve quality (rehydration ratio). Hot air drying followed by microwave drying can
decrease remarkably the drying time for drying fresh tilapia fillets compared with hot air
drying. The salted fishes were dried in an industrial drier at a relative humidity close to 60%,
at a temperature of 19–20 C and an air velocity of 2–2.6 m/s (Bras and Costa, 2010).
Rozainee and Ng (2010) investigated the effects of microwave power and hot air
temperature on drying time, dehydration behaviour, energy consumption and colour of dried
catfish at microwave – hot air dryer, reporting that microwave assisted dehydration saving
energy about 80–90% compared to convective hot air drying. Wu and Mao (2008) studied
the influences of hot air drying and microwave drying on nutritional and odorous properties
of grass carp fillets. They found that the microwave drying as an efficient drying process for
fish fillets. Bellagha et al. (2007) studied the drying of salted fish (sardine) at 40 C, 15% RH
and 1.5 m/s. They observed that the drying rate showed two falling drying periods. Drying
rate during the first falling period was affected by salting method. One of the most important
aspects of drying technology is the modelling of the drying process. Drying is a complex
thermal process in which unsteady heat and moisture transfer occur simultaneously. From an
engineering point of view, it is important to develop a better understanding of the controlling
parameters of this complex process. Mathematical models of the drying processes are used
for designing new or improving existing drying systems or even for the control of the drying
process. Most of the above studies examined on convective, solar, superheated steam and
heat-pump drying kinetics of fish. But, limited studies concerning microwave drying kinetics
and consumption energy of fish have been performed up to now. In addition, improving
drying processes by reducing energy consumption and providing high quality with minimal
increase in economic input has become the goal of modern drying (Raghavan et al., 2005;
Sanga et al., 2000). Therefore, the aim of this study was to study the effects of microwave
power on drying kinetics, specific energy consumption and modelling of drying of sardine f
Fresh fish contains up to 80% of water. It is a highly perishable material and having a short
storage life.

Project Description
The Tanzania Fisheries Corporation (TAFICO) is implementing Fish Sardines Processing
Project which addresses which addresses the existing linkages between the three different
sectors thereby offering a platform for countries to share experiences and lessons learned.
Through their Amsterdam and Paris Declarations,1 member States have committed
themselves to build capacity for the integration of transport, health and environmental
policies to, inter alia, reduce emissions of transport-related greenhouse gases, air pollutants
and noise. THE PEP’s vision is for green and healthy transport and mobility that includes
sustainable urban livelihoods for all.

the at Ras Mkwavi – Kigamboni in the Dar es Salaam region. The sardine, while drying shall
be free of dirt, sand, birds, vermin, insects and any other foreign matters.

0-Stall Market Project in Gatuanyaga village of Thika Sub-County is an improvement of the

current open-air-anywhere market to provide a central location for the villagers to sell their
merchandise. The project components will include50-Market Stalls, Entry/Exit Gate, Water
Point, Market, Toilets, Market Floodlights, and Market Perimeter Fence. The project aims at
benefiting an estimated population of at least 123 thousand representing about 21.9% of the
Thika Sub-County population. Other beneficiaries will be traders from other counties and
sub-countries within the country and students and tourists visiting the nearby thika falls. The
outcome of this project will be an improved accessibility to the larger population of Thika
Sub-county and centralization of goods, especially agricultural, selling point. The
disadvantaged youth will also be able to get employment on the duration of the project and
enable them to start business to run within the market when completed. The project is
aligned to Kenya Vision 2030 which underscores the need for increased investment in the
commercial section at the local villages, as an enabler in building robust competitive,
dynamic, and inclusive economy. Therefore the major objective of this project will be to
mainly enhance economic efficiency through improved mobility and accessibility to
businesses thereby supporting economic and social development of Thika Sub-County and
Kiambu – County as a whole. The specific objective is to improve and centralize the
exchange of goods and services by constructing a 50-Stall Village Market for the informal
traders (mostly women) in Gatuanyaga village of Thika Sub-County. This will in turn forster
inclusive growth by reducing gender related disparities between various income groups in
Kiambu.

PROJECT NAME: Fish Sardine Processing

PROPONENT: Tanzania Fisheries Corporation (TAFICO)
SECTOR: Ministry of Livestock and Fisheries (Fisheries)
ABOUT THE PROJECT Project Historical Background

Rationale of the Project

BRIEF DESCRIPRION Location of the Project

The project will be

Activities of the Project

Outputs of the Project

Project Fund

PROJECT NAME: Fish Sardine Processing

LOCATION OF THE Bagamoyo District – Pwani

PROJECT (Village/street,
Ward, District)
PROJECT DESCRIPTION Fish Sardines Processing project is established by TAFICO to
(Summary of the project, undertake Fish sardine drying using electric steamer.
uniqueness of the project,
sector analysis, competition,
market analysis etc)
ntroduction of the concept
paper should provide
background information
about the study. The
introduction should also
briefly tell the readers why
the study is important and
how it can benefit others.
For researchers that are
looking for monetary funding,
they should state how an
organization or institution will
benefit from the study.
The project aims at transitioning the low-income fish sardine
processing at Bagamoyo, away from traditional conventional
methods of sardine drying towards cleaner, more efficient
renewable energy solutions. In turn, the project will help to
increase the value of sardines in the local, regional and national
market through innovating two major areas of the sardine fishing
industry value chain. The community will benefit four-fold
environmentally, economically, socially, and through gender
impact. The project’s success will be measured across a triple
bottom line; generating more income for fishers’ families and
community, addressing pressing social issues, and significantly
reducing CO2 levels.
Fish is an important source of high-quality protein required in
human diet (Jain, 2006; Ayyappan and Diwan, 2003). Fish is a
highly perishable food product and has a very short span of shelf
life. Cooling is a widely used and important preservation
technique to maintain quality and prevent the spoilage and the
simplest method of cooling of fish is icing (Jain et al., 2005; Jain,
2006). When, the fresh fish is not utilised by consumers and
converted into finished product then it remains surplus and goes
waste. Drying of fish is important, because it preserves fish by
inactivating enzymes and removing the moisture necessary for
bacterial and mould growth (Bellagha et al., 2002; Bala and
Mondol, 2001; Duan et al., 2004). Dried fish is one of the most
important exported marine products in many countries such as
Turkey, Iran, India, Thailand, Russia, China, Malaysia and United
States. Drying of fish is mainly carried out traditionally under
open sun. In 2006, a modern fish drying technique was tested on
a solar tunnel dryer (Innotech, 2009). Heilporn et al. (2010)
studied the fish kinetics of typical mobile
The project foresees to offer economic benefits to the country
including employment creation, contribution to country’s Gross
Domestic Product (GDP), poverty reduction in societies engaged
in the project. The project is owned by Tanzania Fisheries
Corporation (TAFICO), which is a Public Corporation Operating

INFRASTRUCTURE
(Land size, supporting facility,
link to other social amenities
such as road, water, power
etc )
PROJECT COST
under the Ministry of Livestock and Fisheries.
established to undertake fishing activities in lakes and marine
waters within the country. The project foresees to offer economic
benefits to the country including employment creation,
contribution to country’s Gross Domestic Product (GDP), poverty
reduction in societies engaged in the project. The project is
owned by Tanzania Fisheries Corporation (TAFICO), which is a
Public Corporation Operating under the Ministry of Livestock and
Fisheries.
The market analysis shows that Cage Fish Farming is conducted
mainly by small-scale farmers. Despite the existence of
competitors from small-scale ones, the project foresees growth
prospects in this business due to high demand for fish. The
project will also face indirect competition from capture fishing
projects. The marketing plan has outlined a number of measures
to address the threat of indirect competition. The measures are in
the form of pricing strategies, promotion strategies, and
marketing programs.
The project will be managed from the Aquaculture Production
Unit of TAFICO. Some operations of the project could be
conducted through a Public-Private Partnership (PPP)
arrangement. The plan foresee that the project could face major
risks such as increase in price of fish feed, unpredictable policy
and legal changes, decrease in price of fish, drought, Security
related matters and mortality of fish. The mitigation strategies for
these risks have been proposed.
The Corporation owns various infrastructure and facilities in
different locations within the country. It owns physical
infrastructure such as buildings and godowns in Dar es Salaam
(Upanga East, Kurasini, Ursino North, and Ras Mkwavi-
Kigamboni) as well as other major Lake areas. Also, there are ice
plant and cold storage facilities that need maintenance at the
Head Office premises in Dar es Salaam.
TZS 5,191,000,000.00
ESTIMATES
PROJECT STATUS Not started
(operation/construction
stage)
FINANCING STATUS Loans or PPPP
(secured funds, required
funds for financing the
project, owner’s contribution)
CONTACT PERSON Mr. Danniel Nkwame Simba
(Name and Title) Chief Executive Officer
EMAIL
PHONE +255-735-395-306
(Land line and Mobile)

tangulizi:
Andiko la Mradi ni maelezo yanayoelezea mradi husika kwa kujibu maswali ya
vihatarishi vya mradi, fursa zilizopo, rasilimali na jinsi vitakavyotumika, mpangilio mzima
wa kuutekeleza mradi ikiwa ni pamoja na uongozi na usimamizi, mpango endelevu wa
mradi kwa hapo baadaye kwa upande wa kitaasisi na kifedha
1. Mradi huo unaitwaje? Utakuwa maeneo gani?, Unafanyika kwa muda gani?,
bajeti yake ni kiasi gani?, Wafadhili wa mradi ni akina nani?, Namba ya mradi
kama ipo na kipindi cha kuanza na kumalizika kwa mradi.
2. Historia ya tatizo: Historia ya tatizo lililo sababisha mradi kuwepo ni ipi?, Mradi
huu umetokana na serikali, mtu mmoja au jamii na ulianzaje au wazo lilianza
nkwa nani?
3. Kwanini tuwe na mradi huu katika jamii hii kipindi hiki? Je, mradi ni
suluhisho halisi na sahihi la tatizo hilo?, Je unadhani kama hautatekelezwa kwa
sasa mradi huu utaleta madhara yoyote? Kuna ulazima wowote wa kuufadhili
mradi huu?
4. Mpango wa utekelezaji: Unaweza kusema kwa ufupi mradi huu hasa
unashughuli zipi na unatekelezwaje katika jamii hii.
5. Usimamizi wa mradi: Utasimamiwa na nani au watu wangapi na kwa nafasi
zipi kwa njia gani hasa ili kuwafikia jamii?, Je mradi huu utahusisha watu
wangapi kiutendaji na pia utawalenga watu kiasi gani na wanawake wangapi na
waume wangapi?
6. Malengo au Lengo kuu la mradi ninini? Madhumuni yake mengine ni yapi?
Shughuli za mradi na majukumu madogomadogo ninini? Ambayo lazima
yapangwe kimantiki na kwa matarajio yenye kufikia lengo.
7. Uchambuzi wa wadau wa mradi: Ni wadau wangapi na watashiriki vipi katika
kufanikisha mradi huu, mchango wa wadau hao unamasharti yoyote yanayoweza
kuathiri mradi huu ?
8. Masuala mtambuka: Kuna uhusiano wowote kati ya mradi huu na maswala ya
kijinsia? Swala la mazingira linaingia wapi katika mradi huu? Swala la Ukimwi na
 magonjwa yasiyotibika yanasehemu gani katika matokeo na utekelezaji wa mradi
huu?
9. Ufuatiliaji na tathmini ya mradi: Umepanga kuitekeleza vipi tathimini na
ufuatiliaji wa shughuli za mradi huu? Uendelevu wake na bajeti vimegusa
maeneo yote ya mradi huu kwa namna gani?
10.Uendelevu wa mradi: Je kuna mipango madhubuti yatakayowezesha mradi
kuendelea kuwepo hata baada ya ufadhili kuisha?
11.Bajeti ya mradi: Ainisha ghrama za ununuzi wa vitu, malipo ya mishahara na
gharama zingine zitakazohitajika ili kuendesha mradi

What are the contents of the Concept Note?

1. Name of the Organization
2. Title of the Proposed Project
3. Potential Donor
4. Context (not more than 300 words)
5. Rationale for the Proposed Project
6. Project Goals and Objectives
7. Project Strategy/ Listing of Project Activities
8. Expected Results
9. Innovation: How different it is for other or earlier projects?
10. Organizational Background, including the expertise and experience.
12. Budget Estimate
13. Complete Contact Information of the NGO with the name of the Contact Persons.