A workshop focused on best practices in inland fishing and fish meat processing was held on November 6 in the village of Sepemechila, Livingston, Izabal. The event aimed to encourage responsible use of fishery resources and support sustainable economic alternatives.
Participants learned how to make various products derived from fish, such as longaniza, chorizo, and patties. This training is part of a strategy to diversify food options and strengthen family economies.
Twenty women from the community took part in the workshop. They enhanced their technical skills in transforming and responsibly using aquatic resources like fish and shrimp.
The event was organized with logistical support from the Foundation for Ecodevelopment and Conservation (FUNDAECO) and promoted by the Ministry of Agriculture, Livestock, and Food (MAGA), through the Vice Ministry of Agricultural Health and Regulations (VISAR) and the Directorate for Fisheries and Aquaculture Regulation (DIPESCA).
"This initiative reinforces MAGA's commitment to promote innovation in food products originating from fisheries and improve the livelihoods of communities that depend on inland fishing," according to MAGA.
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