04/06/2026
Over the past months, & have had the opportunity to work with us in Linga Linga, Mozambique, exploring how Design Thinking can be used to identify contextually relevant solutions for female entrepreneurs in the local fish value chain.
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They spent time trying to understand how fish moves through everyday life in Linga Linga: how it is caught, prepared, preserved, sold, shared, and consumed. •
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Through observations, interviews, participatory activities, and prototyping, we saw how much value fish already creates, but also how easily that value is lost due to short shelf life, limited preservation options, irregular income, and restricted access to markets.
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Based on these insights, they developed and evaluated four solution concepts:
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Fish powder
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A low-cost way to use small fish and fish parts that are often underutilized. By drying, grinding, and sieving the fish, it can be turned into a nutrient-rich powder that can be added to everyday meals.
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Fish samosas
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A value-added food product that transforms fish into a portable and familiar snack. The concept was positively received during testing and showed potential as a small-scale income-generating activity.
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Angled raised drying racks
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A more effective drying method that builds on existing practices. The angled, raised surface improves airflow, supports faster and more even drying, and reduces exposure to sand, insects, animals, and dirt.
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Solar tent dryers
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A more advanced preservation concept that protects fish from insects, animals, dust, and rain while reducing drying time. While promising in theory, it requires more materials and external support, making implementation more challenging in the local context.
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Thank you and everyone in Linga Linga who shared their time, knowledge, and perspectives with them. This study has shown that meaningful innovation in resource-constrained contexts is not about introducing the most advanced solution. It is about understanding the local system deeply enough to develop solutions that people can actually use, adapt, and own.
