Toolkit Options-I

Toolkit Options-I

Silvofisheries

mudcrab-silvofisheriesInvolves the establishment of small-scale aquaculture systems or pens constructed within or adjacent to existing or rehabilitated mangrove forests.

The idea is to not adversely affect the existing mangroves, but to enhance them via a sustainably managed aquaculture activity.

Proper management of the silvofishery pens and the restoration and/ or conservation of the mangroves go hand in hand.

Various forms of silvofisheries include crab, shrimp, fish, mollusks, seaweeds, etc. Crab silvofisheries (photo) seem to be the most cost effective and profitable.

Oyster Culture

oyster-platformOyster culture can be used as a substitute for the harvesting of wild oysters directly from mangrove roots, which often results in mangrove destruction, especially when the roots bearing the oysters are cut and removed.

Culture can take place in different ways, such as with floating rafts with ropes held vertically below the rafts where the oysters are attached as larva, or spat. Oysters can then be harvested from the vertical ropes upon maturing. Other methods of oyster culture include the use of constructed frames and racks.

Clam and Mussel Culture

mussel-culture-IISmall-scale clam and/ or mussel culture can be accomplished by cordoning off a selected area for raising the spat and protecting the culture area from unregulated harvesting.

Harvests are managed by the community to ensure sustainability. This also requires constant vigilance against encroachers and pollution problems that could affect harvests.

Seaweed Culture

seaweed-cultureAlgae or seaweed culture can supplement both local dietary needs and incomes.

Small enclosures can be constructed to raise seaweed, but a careful watch must be made for pollutants that could affect the crop.

When large amounts of seaweed are grown, the activity can itself cause serious environmental impacts through blocking the sun’s rays from entering the sea below the seaweed.

MAP Brazilian partner Instituto Terramar is working with local coastal communities in the state of Ceara in the cultivation of the red alga Gracilaria spp., which is used in the cosmetics and food industries.

Fish Smokehouse

fish-smokehouseFish smokehouses can be very fuel efficient, reducing the need for large supplies of mangrove, or other types of wood, to smoke and preserve fish products.

This fish smokehouse design has been adapted from traditional Native Americans (First Peoples) of the Pacific Northwest of the United States and Canada who use this technique to preserve their fish.

The smokehouse is simple in both design and with regard to the local materials needed for its construction.

Fish smokehouse design

Improved Cookstoves & Solar Ovens

Improved-Cookstove-SulawesiSolar ovens and more efficient wood-burning stoves cut down on both wood usage and air pollution.

In partnership with the Asian Regional Cookstove Program and USAID Natural Resource Management Program, MAP hosted workshops in North Sulawesi, Indonesia, on improved cookstove technology.

Improved cookstoves fueled by coconut shell charcoal (once thrown away by local coconut farmers) save the average family 45,000 rupiah per month (approx. 10% of a typical fishing family’s monthly income).

A large improved cookstove has been built at the center for the processing of palm sugar from the mangrove palm Nypa fruticans.

Mangrove Community Forests

mangrove-community-forestMangrove Community Forests (MCFs) have been initiated with good success in Thailand and many other countries.

The idea is to promote a more holistic approach whereby mangroves, seagrass beds, and coral reefs are integrated into community-based natural resource management plans, created through utilizing participatory processes.

Yadfon Association, Thailand, has worked with local communities to initiate MCFs in Trang Province. Communities utilizing these important resources are discovering innovative ways to become more self-sufficient in sustaining their resource base.
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Small-scale Tourism

ecotourSmall-scale, community-based tourism that is carefully designed and monitored so as not to disturb natural systems, both environmentally and socially, can benefit both local communities and the environment.
 
 
 
 
 
 
 
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