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SMALL FISH AND FOOD SECURITY

Published in On-going Projects

SMALL FISH AND FOOD SECURITY:TOWARDS INNOVATIVE INTERGRATION OF FISH IN AFRICAN FOOD STSYTEMS TO IMPROVE NUTRITION

INTRODUCTION

The small fish industry in Ghana even though undervalued provides food security, nutrition, employment, income, and maintenance of livelihoods for fishermen and fish processors. The traditional practice with sun-dried fish all over Africa involves drying the fish on the ground exposing them to flies, insects, fecal matter, microorganism, rainwater, etc. This practice has led to concerns about the safety and quality of these small fish and in adverse weather conditions leads to huge revenue losses to the fish processors who are mostly women.

SOME EXISTING FISH PROCESSING & DRYING PRACTICES  
  • Purchase of fish from boats or canoes.
  • Sprinkle the fish on the ground to dry.
  • Some however wash once, mostly with seawater.
  • Sprinkle on the ground to dry 2-5 days depending on the intensity of the sun.
  • When adequately dried, they are swept with long brooms to gather them for collection.
  • They are sieved off sand, packaged into baskets, and covered with thick polyethylene.
  • Stored for up to several months to a year for sale.
HYGIENIC FISH PROCESSING & DRYING PRACTICES

There is a need to improve the production processes to achieve better quality and longer shelf life of small fish and reduce losses.

 

 

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