50 MARCH 2017 • WORLD AQUACULTURE • WWW.WAS.ORG 2011a, Mirera 2016). Lab-lab is a major natural food for milkfish in earthen ponds elsewhere and is considered essential for good milkfish production (Banno 1980). However, to enhance milkfish production in Kenya, farmers have been empowered to manage their fishponds and to make feeds locally at the farm using ingredients available in the village. Major capacity building initiatives have been supported through KCDP. Consequently, the cost of production has been minimized and farmers are netting profits from the enhanced production through application of skills gained. The current production is based on collection of wild milkfish seed that are stocked at 3 fish/m2 and fed at 3 percent of body weight per day using locally formulated feeds that are produced by the community through on-farm training (Mirera 2011a, 2012). Feeds are produced using locally available ingredients like maize bran, blood meal, fishmeal and cassava. General Production Dynamics and Trends Milkfish production in Kenya has increased significantly from less than 50 kg in 2005 to more than 3200 kg in 2015, generating a direct income of US$7600/yr (Mirera 2012, Fig. 4). Despite the increase in total production, number of communities, ponds and culture area, production per unit area has remained low, although with a commendable increment over time. The low production per unit area is caused by low survival, currently 20-40 percent (Mirera 2016). Thus, if survival can be improved, more profits could be gained from milkfish farming. Significant growth in milkfish production is also observed by individual organised community groups. For example, farmers of the Kibokoni, Umoja self-help group have progressively increased their production from less than 20 kg in 2012 to more than 800 kg (valued at US$1800) in 2015 (Fig. 5). Similarly, Makongeni, Baraka self-help group has increased its milkfish production progressively to 750 kg in 2015 (Fig. 6) FIGURE 6. Milkfish production trends for Makongeni self-help group between 2005 – 2015 (Kwetu Training centre, WIOMSA, KCDP projects, Mirera 2016). FIGURE 7. Sorting milkfish after harvest. FIGURE 8. Value-added milkfish sales of fried fish at harvest. FIGURE 9. Milkfish storage in deep freezers to extend sales.
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