Coastal Fisheries Division MFOR with FAO “Sustainable Fish Value Chains for Small Island Developing States (SVC4SIDS) (GCP/GLO/098/ROK) conducted a three-day presentation and training on fish handling and tuna processing from 29 April to 1 May 2026. Day 1 focused on best practices in fish handling, highlighting the importance of hygiene, proper storage, and maintaining product quality from catch through to preparation. The session brought together participants from key government ministries, development partners, civil society organisations, and other relevant stakeholders.

Days 2 and 3 were dedicated to practical fish processing techniques, where participants were guided through the preparation of value-added products such as tuna samosa, fish sausage, smoked tuna, and tuna jerky. These hands-on sessions strengthened participants’ skills in processing, preservation, and packaging, supporting both household-level use and potential small-scale business development, particularly among women’s groups and community representatives.

The Food and Agriculture Organization (FAO) under the UN joint programme (UNJPSAP009UNJ) is working with women organizations in Kiribati to deliver CSA activities. FAO considers fisheries as agriculture as well, so under this project, we implement crops, livestock, and fisheries activities (fish processing)