From locally available seafood resources to new products and new economic opportunities for the community 

 

The Royal Thai Embassy in Maputo, together with partner institutions from Thailand and Mozambique, is organizing the Thailand–Mozambique Seafood Processing Incubator from 14–18 September 2026 in Vilankulos, with the aim of sharing knowledge on seafood processing and promoting value addition to locally available raw materials. More than 40 community members, students, and local entrepreneurs have joined the training programme.

 

Mr. Yahya Wongkanya, First Secretary, Head of the Economic Section and Development Cooperation of the Royal Thai Embassy in Maputo, participated in the programme, followed its implementation, and exchanged views with the participants.

 

Throughout the training, participants are learning about raw material selection, food processing principles, hygiene and food safety, as well as hands-on product development. Locally available seafood, including mackerel, horse mackerel, and squid, is being transformed into value-added products such as salted fish, fish crackers, and seasoned dried squid, which have attracted strong interest from the participants.

 

The programme also introduces quality control and market-oriented product development, with the aim of helping participants apply their new knowledge to create business opportunities, generate income, and strengthen local livelihoods.

 

The project is jointly implemented by the Royal Thai Embassy in Maputo, the Thailand International Cooperation Agency (TICA), the Escola Superior de Desenvolvimento Rural (ESUDER), and the Instituto para a Promoção das Pequenas e Médias Empresas (IPEME), with partial financial support from PTT Exploration and Production Public Company Limited (PTTEP).

 

This training marks an important first step in Thailand–Mozambique cooperation to apply Thai knowledge and expertise in support of local community development. In the next phase, the project is expected to expand into packaging, branding, marketing, and the processing of other food products, with the broader goal of strengthening local entrepreneurs, increasing the value of local resources, and creating sustainable economic opportunities for communities.