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A total of 30 daily-boiled and cold-water-filtered senene samples from all seasons were collected from three districts. Samples were collected from Senene collectors in the senene production villages located in Muleba, Kagera and Mwingi districts. Senene was semi-quantitatively graded according to tenderness, orange/yellowish color, and brittleness. The cooking method was bath-boiling method, using lime-washed pots. The pots were boiled for about 15 minutes. Senene was preserved into 300-mL containers and were brought to the Senene market in Muleba where copies of the senene collectors were interviewed. The fishermen of the lake were also interviewed on the use of senene.
A total of 52 female fishermen were interviewed (Table 1). Interviews were conducted at the homesteads and the senene collection points. The questions were answered orally, and the interviewees were able to provide their own responses. We also collected information on the use of senene from fishermen, local traders and the local markets when they were eavesdropping and discussing about senene during the interviews.
The study received ethical approval from the Tanzania Commission for Science and Technology (COSTECH), the Washington State University Institutional Review Board, the Uganda National Council of Science and Technology (UNCST) and the Duke University Institutional Review Board. Written informed consent was obtained from all study participants. We also noted that all collected data were de-identified to guarantee confidentiality.
We would like to thank the senene collectors, fishermen, Kalambayo, Kumba and Munchuni for sharing their traditional knowledge and aiding in the collection of data. We would also like to thank the community leaders for the support during the data collection and the village residents for their patience and participation in the interviews. d2c66b5586