Fatimah Lain, a seasoned smoked prawn producer from Kampung Belawai, Sarikei in Sarawak, is taking a significant step toward environmental conservation.

The 67-year-old is transitioning from the traditional method of smoking prawns using mangrove wood to a new machine-based process that reduces reliance on trees.

Fatimah, who learned from her mother the craft of making the traditional smoked prawn delicacy called sesar unjur, is now embracing technology to support sustainability.

After using the machine for the first time, she praised its efficiency, noting that it is less physically demanding.

“The machine doesn’t require constant supervision, while traditionally, we have to frequently check and manage the fire.

“It also uses much less mangrove wood, making it more cost-effective over time,” she said during a training event and machine handover ceremony in Kampung Belawai.

The smokehouse pilot project was introduced to the community by WWF-Malaysia in partnership with Universiti Malaysia Sarawak’s (Unimas) Engineering Faculty and Sarawak Digital Economy Corporation (SDEC).

According to a WWF-Malaysia press release, the initiative aims to reduce local reliance on mangrove wood for producing sesar unjur.

Sought after for its distinctive smoky aroma, sesar unjur, especially those produced along the Belawai-Rajang-Paloh corridor, can fetch up to RM180 per kg in local markets.

However, traditional smoking techniques result in increased mangrove wood harvesting during peak seasons, raising concerns about the long-term sustainability of the mangrove ecosystem and firewood supply.

Still, the transition is not without challenges.

Fatimah said the machine had limited processing capacity – handling only 100kg of raw prawns daily compared to 200kg using traditional methods.

Furthermore, she said, the machine-processed prawns did not fully match the traditional taste.

Nonetheless, she is open to change, recognising that sustainability is essential for the future.

Community leader and Belawai Mukah Bhd Cooperative chairman Morshidi Moris said this was the second smoked prawn machine introduced in the area.

A previous initiative failed due to lack of community involvement.

This time, however, operators have been engaged from the start.

“Local input shaped the machine design. We opted for liquefied petroleum gas (LPG) over electricity to cut operating costs.

“The taste is about 70% close to traditional methods,” said Morshidi, adding that the machine would be managed by cooperative members.

He said it might take time for traditional producers to embrace the new technology, but believed that as more people saw the benefits, adoption would grow.

WWF-Malaysia Sarawak Conservation programme senior manager for landscapes Ailyn Nau Sidu said the Rajang-Belawai-Paloh mangrove complex spanned nearly 94,000ha, making it the largest in Sarawak.

She said unsustainable management could jeopardise not only the forest but also fish stocks and marine mammal populations.

“Fish and marine mammals, such as the Irrawaddy dolphin, are integral to the community’s livelihoods – and the dolphins hold potential for ecotourism.”

She said initial research also showed that the machine reduced mangrove wood use by 80% compared to the traditional smoking technique.