Project Detail

Women's participation in improving fish drying techniques with fuel efficient stoves by Soba Kantha Environment Management and Community Development Foundation

Promote alternative energy sources for food processing and thereby increasing the economic benefits

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Project Snapshot

Grantee:

Soba Kantha E M & C D Foundation

Country:

Sri lanka

Area Of Work:

Climate Change Mitigation

Operational Phase:

OP5-Y3 (Jul 13 - Jun 14)

Grant Amount:

US$ 22,834.00

Co-Financing Cash:

US$ 2,818.00

Co-Financing in-Kind:

US$ 3,999.00

Project Number:

SRL/SGP/OP5/STAR/CC/2013/01

Start Date:

12/2013

End Date:

7/2015

Status:

Satisfactorily Completed

Project Characteristics and Results

Project sustainability

1) Established strong inter and intra network among Maldive fish (cured tuna fish) producers and market . 2) Obtained quality standards certification for products 3) Diversified products with new innovations to penetrate market 4) Established inbuilt monitoring programme to direct the process, outputs and outcomes 5) Commercial banks recognized the project activities and provide loans to scale up the activities .

Gender Focus

100% direct beneficiaries are women. Among them 8 are 8 widows and 6 are disabled. The SGP grantee NGO is a women?s organization 100% direct beneficiaries are women. Among them 8 are 8 widows and 6 are disabled. The SGP grantee NGO is a women?s organization

Emphasis on Sustainable Livelihoods

Better quality and hygienically sound maldive fish processing technology is introduced and market linkages established among local community to ensure sustainable livelihoods

Policy Influence

N/A

Significant Participation of Indigenous Peoples

Policy Impact

Opportunity opened to link with National level livelihood programmes

Replication of project activities

Planning to set up 10 more technically further improved ovens to another fishing village in the area

Capacity - Building Component

The NGO staff is trained on social mobilization, project management, office management, Local and global environment issues, international environment related conventions, business plan development and marketing assessments etc Community beneficiary group is trained on alternative energy usages, maldive fish making using ovens, use alternative energy sources, use best hygienic practices tec. The group also learned value addition and marketing of the products, record keeping etc (entrepreneurship development)

Notable Community Participation

community had actively involved in decision making process with respect to project planning, and designing Women from 50 low income fisher families of two fishing villages actively involved in Project activities (maldive fish making, value addition and marketing)

Promoting Public Awareness of Global Environment

plan to conduct awareness seminars to the community and school children on community driven measures to minimizing negative impacts on Climate Change and biodiversity

Inovative Financial Mechanisms

the project had formed 10 small groups. . Each cluster is consists of 5 members from 5 families. They jointly put working capital, share labour and profit.This system avoids the negative impact of middle man.The groups have established their revolving funds.Few members of the group facilitate in marketing

Project Results

1. 50 women economically and socially empowered.
2) Introduced 10 saw dust based ovens among 50 women to make maldive fish (cured tuna fish). As a result Hygienic condition of the products increased, and time and labor needed are decreased. Drying of fish can be done even during rainy days and at nights.

3) The average annual production using these 10 ovens is 15,869kg of Maldive fish which is a 33% increase than the previous year.

4) House hold income of 50 families increased by 64.4 percent (Rs 16,371 per month) , dependency on government welfare reduced in 15 households

5) Small entrepreneurship is established using value added products.

6) Enhanced social harmony among beneficiaries

7) Enhance ability to cope with vulnerabilities and shocks ? eg off fishery seasons , rainy season

8) CO2 emission when making 1 kg Maldivefish using fire wood and saw dust ovens are 4.7 kg and 3.8 kg. The total CO2 emission reduction for the project one year is 14.3 tons

9) Reduced environment pollution due to haphazard dumping of saw dust (7,838 kg/month ) sensitive environment

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Indicators

Biophysical

Tonnes of CO2 decreased or avoided by energy efficient and renewable energy technologies or applying environmentally sustainable transport practices introduced by SGP Project 2

Biophysical

Number of innovations or new technologies developed / applied 1

Empowerment

Number of CBOs / NGOs participated / involved in SGP project 1

Empowerment

Number of women participated / involved in SGP project 54

Empowerment

Number of value added labels/certifications/quality standards received or achieved 1

Empowerment

Innovative financial mechanisms put in place through SGP project 10

Livehood

Increase in household income by increased income or reduced costs due to SGP project 50

Livehood

Number of households who have benefited* from SGP project 50

Livehood

Number of individuals (gender diaggregated) who have benefited* from SGP project 190

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