In Madagascar, fish is both a key source of nutrition and a livelihood for many families. Yet access has long been limited, especially in rural regions. Since 2017, the project “Sustainable Freshwater Aquaculture Development in Madagascar” has been working to change this by, for example, supporting smallholder farmers with training in rice-fish culture and pond farming, better access to fingerlings, and stronger cooperatives.
The results are clear: in 2023 alone, farmers in the highlands produced more than 280,000 kilograms of fish. Beyond production, communities are strengthening resilience through farmer groups, women’s leadership, and even emergency funds that help households recover from losses after cyclones. Together with updated curricula and a national aquaculture plan, these steps lay the groundwork for long-term, sustainable sector growth.
“Aquatic food systems play a crucial role in providing billions with essential protein and nutrients, as well as livelihoods and other services, assisting society in overcoming hunger, malnutrition, and poverty,” writes the FAO on the subject of Blue Transformation.
The Global Programme Sustainable Fisheries and Aquaculture contributes to this effort by guiding small and medium-sized enterprises in sustainable fish production and processing – supporting them to reduce costs, increase production, and minimize post-harvest losses. Jacqueline, a mother of four children, runs one of these businesses.
She practices rice-fish farming in the highlands of Madagascar, and raises common carp and fingerlings, which she sells at the local market. Supported by GIZ’s Sustainable Aquaculture Project in Madagascar (Projet Aquaculture durable à Madagascar, PADM), implemented on behalf of the German Federal Ministry for Economic Cooperation and Development (BMZ), Jacqueline obtained 75 kg of fish and 36,000 fingerlings on 60 acres of rice fields in the last season. This production, while seemingly low, is actually very valuable for Jacqueline. By releasing additional nutrients in the fields while searching for food, the carps increase rice production by 20%.
“The benefits of Rice-fish farming are great because the expenses are small,” Jacqueline says.
It has enabled Jacqueline’s family to send their children to better schools and buy a new home. Jacqueline runs the fish farm with the help of her husband: “We both take care of all the stages of the fish production, because in case of illness or absence of one of us, the other has to be able to manage the fish farm. However, I am responsible for selling the fish.” Thanks to the fish production, her family as well as her customers at the local markets can get animal-based protein on a regular basis.
“The fish I sell is particularly appreciated because of its freshness,” Jacqueline adds. Other fish products sold on the market come from the west coast of Madagascar, have travelled a long distance and are often in a rather poor condition. Therefore, Jacqueline’s rice-fish production provides quality protein to Madagascar’s rural areas.
Stories like Jacqueline’s show how sustainable aquaculture is not only improving diets and incomes, but also building resilience for families and communities. They highlight the importance of local innovation, supported by strong partnerships, in shaping food systems that work for people and planet.
Author: Lukas Novaes Tump
The Global Programme “Sustainable Fisheries and Aquaculture” is implemented by the Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) on behalf of the German Federal Ministry for Economic Cooperation and Development. The aim of the programme is to increase the fish supply from sustainable and resource-friendly fisheries and aquaculture to boost healthy and diverse nutrition in Cambodia, India, Madagascar, Malawi, Mauritania, Uganda, and Zambia. Sustainable production and processing techniques are promoted along the value chain to create jobs and income, with a special focus on.
