dc.description.abstract |
Most rural communities in developing countries are involved in various natural
resource exploitation programmes to improve their livelihood status. The main
objectives of the research were to assess the contribution of fish conservation as a
strategy towards improving the livelihood status of people in Maranda Ward 9 in
Mwenezi, Zimbabwe, and to ascertain the challenges in fish conservation and
access to fishing activities. In this research, a questionnaire, interviews, focus group
discussions and observations were used to gather information. In the administration
of the questionnaires on the village households, 80 households were used as
research subjects drawn from a 10% sample size for each of the 10 villages.
Purposive sampling was also used for selecting respondents for the interviews and
focus group discussions. Secondary data sources used include data from the Parks
and Wildlife Authority on recorded cases of fish poaching. The researcher
discovered that the fish conservation project improved the livelihood status of the
people. Food security was improved through supplementary purchases of food using
money derived from the selling of fish. A decrease in school dropouts and improved
income are some of the indicators of improved livelihood status of the people.
However, there is still a need for continuous support to the programme from various
external institutions such as universities, research institutions, financial institutions
and Rural District Council. These institutions play a significant role in community
development through educational support, training and development, financial
support and in creating a favourable environment for economic development in rural
areas. There is also a need for continuous monitoring and evaluation of all project
activities to assess improvements in rural livelihoods and also compare the actual
performance of the IGPs with the desired performance. The deviation makes a
platform for corrective actions towards improving the lives of rural people |
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