CSIR-Food Research Institute Introduces Modified Ahotor Ovens

The Ahotor oven is an improved fish smoking oven in Ghana, developed in 2016 under the Sustainable Fisheries Management Project in partnership with key stakeholders, including the Council for Scientific and Industrial Research's Food Research Institute (CSIR-FRI). CSIR-FRI, under the H2020 European Union-funded HealthyFoodAfrica (HFA) Project, modified the original Ahotor oven in 2022 based on feedback from stakeholders, end users, a committee of experts' recommendations and technical support from Mr. Emmanuel Kwarteng. The Ahotor smoking oven was modified to use cleaner fuel alternatives. It now includes a chamber for charcoal briquettes, a built-in liquified petroleum gas system, and the original firewood. Hence can be referred to as the 3-in-1 modified Ahotor oven. It was modified to improve polycyclic aromatic hydrocarbons (PAH) levels and ensure consistent flavour, texture, and appearance. This modification reduces emissions, promotes a healthier environment, improves heat transmission, enhances energy efficiency, and ensures product safety and quality. They were also tiled to improve hygiene. The gas-fueled and charcoal-fueled Ahotor ovens outperformed traditional models when tested at CSIR-FRI using various fish species.

The modified Ahotor ovens at the CSIR-Food Research Institute

The 3-in-1 modified Ahoto ovens were constructed at different fish processing sites within the Greater Accra and Eastern regions, as shown below:

In collaboration with Fisheries Commission officers, participants were trained on proper oven handling, food safety, good hygienic practices and many more. The training increased fish processors confidence in using the modified ovens. Fish processors were allowed to test the ovens in their natural settings for a few months using marine and freshwater fish species. Some fish processors preferred the gas-fueled and charcoal-fueled Ahotor, while others preferred gas-fueled and firewood-fueled Ahotor. Others also preferred only one fuel source, i.e. firewood only, charcoal only or gas only. Some expressed interest in owning more of the ovens and encouraged other fish processors to invest in it despite the cost implications.

Training of fish processors

By: Dr. Mrs. Amy Atter and the HealthyFoodAfrica Team – April 8, 2025