Ranchi Women Fish Farmers Embrace Value Addition for Economic Growth
In a significant move towards sustainable entrepreneurship, women fish farmers from the Angara block in Ranchi district are expanding beyond conventional fish sales. A pioneering pilot project initiated by the directorate of fisheries is empowering a group of 30 women with specialised training to create diverse fish-based products, including pickles, samosas, soups, and cutlets. This initiative aims to diversify livelihood opportunities and enhance financial stability for local communities.
Training and Market Response Drive Success
Fisheries director Amarendra Kumar highlighted the positive outcomes of the training, noting that women have begun preparing and selling fish pickle in local markets with encouraging feedback. He emphasised that if this model proves sustainable and replicable, the department plans to scale it up statewide to benefit more women in the fish sector. This strategic approach focuses on building a robust, localised ecosystem where raw materials are transformed into finished goods on-site.
Foundation in Cage Aquaculture and Value Chain Enhancement
In Angara, approximately 90 women are engaged in cage aquaculture at the Getalsud dam, a technique enabling high-density fish farming in controlled natural water environments. This transition from subsistence activities to technical, commercial-scale farming has laid the groundwork for the current value-addition phase. Recognising that raw fish sales represent only a segment of the value chain, the fisheries department intervened to help these women increase profit margins and significantly reduce post-harvest losses through processing.
Economic Impact and Waste Reduction
The economic benefits are substantial: while raw fish typically sells for Rs 120 to Rs 130 per kilogram, fish pickle commands a minimum of Rs 200 per 250 grams. Beneficiary Sunita Devi shared that the new skills have enabled her to secure a better future for her children. Another participant, Poonam Devi, explained that fresh catches, such as pangas or tilapia, are taken to the market each morning, with unsold fish repurposed into processed or cooked foods. This method not only prevents wastage but also creates an additional income stream.
Expansion and Future Prospects
Beyond pickles, women have set up stalls at local fairs to sell items like fish chilli and fish samosas, further diversifying their product offerings. Kumar expressed optimism about the initiative's potential, stating that with continued positive response, the department intends to move towards professional branding and packaging. This could eventually introduce these local products to larger markets, fostering broader economic opportunities and sustainability in the region.
