Fish Sausage is the Latest Culinary Trend

KAMPALA – Having nursed the dream of making a breakthrough in the business world by bringing onto the market a new product, Ms. Lovin Kobusingye finally had her prayers answered when she introduced fish sausages onto the Ugandan market!

For five years, Kobusingye thought of introducing a fresher product that would get instant attention on the Ugandan market. But financial power always stood in the way.

Starting the business required about Ush58 million ($25,000), an amount that was not readily available and just like any other Small or Medium Enterprise (SME), access to credit was difficult.

Kobusingye, who started off by marketing fish and fish fillets and roast fish sold her idea to the Uganda Industrial Research Institute (UIRI) who supported her to kick start her business and on February 1, 2012, fish sausages, the first of their kind in the country were produced in Uganda.
UIRI provided free consultancy services and despite her having Ushs20 million, the organization provided additional funds to start off the business.

Speaking in an exclusive interview, Kobusingye said many Ugandans had come to appreciate the fish sausages.

“This being a new product on the market, many customers are inquisitive and this has made me give out many packs as samples. Otherwise, business is good and those who have tasted it have appreciated it”, Kobusingye says.

She needs half a tonne of fish per week to make one tonne of fish sausages. As a result of this, Kobusingye has an arrangement with various fish farmers who supply on a weekly basis.

She is in the process of identifying large fish farmers with whom she hopes to sign contracts to sustain supply.

Beef and pork sausages are already available on the Ugandan market, and cost approximately Ush8,000 ($3.5) a kilo. The fish sausages sell for Ush12,000 ($5.2). According to Kobusingye, this is because of the high cost of the fish.

“A kilogramme of the fish freshly harvested from the ponds cost Ush5,000 ($2.2) and these have the bones and all the parts that will later on be chopped off. To make the sausages, we need bone free fish and by the time we make the sausages, so many fish have been used,” she said.

Kobusingye is not in a hurry to explore the regional markets as there is ready demand from South Sudan, Kenya among other countries.

“At present, my aim is to satisfy the local market and when we have fully exploited the potential here (Uganda), then we shall think of tapping into the region,” she added.

Her company will provide fish farmers with ready market for their produce because of the demand.

The Uganda fish industry is currently facing uncertainty following the dwindling of fish catches.

The National Investment Policy on Aquaculture Parks in Uganda, though still in its draft form, seeks to increase the value of aquaculture production from the current 90,000 tonnes valued at $180 million annually to at least 300,000 tonnes by 2016.

It is innovations like Kobusingye’s which will go a long way in encouraging the development of fish farming as fish in Uganda has of late become a delicacy rather than a cheaper option to meat because the price of fish is higher than the price of meat.