Exploring the integration of fish powder in school meal programs in Malawi through a food environment lens: Acceptability, Affordability, and Convenience

Molly Ahern^1*Tijoy Lowore²Mihasina Andrianarimanana¹Amenye Banda³Jogeir Toppe¹Tinna Ng'ong'ola-Manani²

• ¹Food and Agriculture Organization of the United Nations (Italy), Rome, Italy
• ²Lilongwe University of Agriculture and Natural Resources, Lilongwe, Malawi
• ³Food and Agriculture Organization of the United Nations, Malawi, Lilongwe, Malawi

Despite recognition that fish is a unique source of essential fatty acids, as well as bioavailable protein andmicronutrients that are important for child and adolescent development, fish -and animal-sourced foodsmore broadly- are often not included in school meal programs in low- and middle-income countries in Sub-Saharan Africa. School meal programs have been promoted for decades for improving educationaloutcomes, such as reduced absenteeism and increased enrolment, but can also improve food security andnutrition of learners and livelihoods for local producers when foods are sourced locally. Even in countrieswhere fish plays an important role in nutrition and food security, such as Malawi, where it provides 14.2%of available animal protein and employment for 217,000 people, it has not been featured in school menus.The objective of this study was to explore the integration of fish products into school meal programs thatsource foods from local producers in Malawi, by assessing the quality, convenience and affordabilitydimensions of the school food environment. This was done by conducting 1) acceptability trials amongstschoolchildren aged 6-13 years, 2) assessment of time costs for processing fish powders and 3) ease-of-usefor school volunteers to integrate fish powder into school meals, and 4) evaluation of the cost of productionof fish powders and their affordability for school meal programs. We found that fish powder incorporatedinto various school meal recipes were highly accepted, with approximately 90% of learners consuming over75% of porridges containing pan-roasted fish powder, regardless of whether learners were from a lakeshoreor inland district. This was further supported by the highest sensory ratings for attributes such as smell,taste, and appearance of porridges containing pan-roasted usipa powder. While pan-roasting the fish beforegrinding it into fish powder was more accepted by students, pan-roasting added processing time and costs(in relation to other processing methods) due to the need for fuelwood, raising concerns over economic andenvironmental sustainability.