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After being caught, fish journey approximately 600 to 700 km to reach the Keep It Cool processing plant on the outskirts of Nairobi, the Kenyan capital. There, fish undergo an essential cleaning process to maximize their market price, marking another critical aspect of Keep It Cool's strategy. At the plant, operations begin with scaling, followed by washing before preparations for sale. The emphasis on hygiene and quality control ensures that local fishermen can secure the best market prices.
This systematic processing not only enhances the value of the fish but also increases the overall efficiency of the supply chain, which is vital for the long-term sustainability of the fishing industry in the region.