Kippi, a dried Kapenta fish product, is available in salted and unsalted variations. Kapenta is an important source of protein, as it is high in fish oil and healthier than animal or vegetable oils. It is a member of the freshwater sardine family and a popular food.
Kippi is packed in 50, 100 and 250 gram packets, as well as bulk 25kg bags. It can be eaten on its own or used in sauces.
TRADE INFORMATION
Consumer Benefits
Good source of protein
Very affordable source of protein.
Easily used in many different dishes to enhance flavour.
Hygienically packed – the product is safe for your family.
Is dried on racks above the ground to ensure the fish dries quickly and is free of contaminants like sand, stones and snails.
Available in unsalted in Kenya, and salted and unsalted in
Malawi and Zambia.
Shopper Benefits
Affordable and economical.
Widely distributed.
Trade Benefits
Sold in supermarkets, kiosks, dukas and self help stores.
Sold in bulk for repacking in informal open markets.
Supported by wet demonstrations and bright colorful point of sale material.
Packaging
Is available in a 50g, 100g bags.
20g woven sack.
HEALTH BENEFITS
Kapenta, a fresh water sardine, is an excellent source of protein. All sardines have low levels of saturated fat and are a rich source of Omega 3 and Omega 6 fatty acids.
Researchers worldwide have discovered that eating fish regularly - one or two servings weekly - may reduce the risk of diseases ranging from childhood asthma to prostate cancer. Regular consumption of fish can reduce the risk of various diseases and disorders. Selected research findings include:
Asthma - children who eat fish may be less likely to develop asthma.
Brain and eyes - fish rich in omega 3 fatty acids can contribute to the health of brain tissue and the retina (the back of the eye).
Cancer - the omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30 to 50 per cent, especially of the oral cavity, oesophagus, colon, breast, ovary and prostate.
Cardiovascular disease - eating fish every week reduces the risk of heart disease and stroke by reducing blood clots and
Dementia - elderly people who eat fish or seafood at least once a week may have a lower risk of developing dementia, including Alzheimer's disease.
Depression - people who regularly eat fish have a lower incidence of depression (depression is linked to low levels of omega 3 fatty acids in the brain).
Diabetes - fish may help people with diabetes manage their blood sugar levels.
Eyesight - breastfed babies of mothers who eat fish have better eyesight, perhaps due to the omega 3 fatty acids transmitted in breast milk.
Inflammatory conditions - regular fish consumption may relieve the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.
Prematurity - eating fish during pregnancy may help reduce the risk of delivering a premature baby.
