Smoked marine fish from Western Region, Ghana: a value chain assessment

The value chain analysis of ths report focused on smoked marine fish- overwhelmingly the most important fish product originating in Western Region, Ghana. Smoked fish from Western Region is mainly destined for the domestic market where demand is very strong. Small quantities of smoked fish are destined for markets in Togo, Benin and Nigeria. The underlying objective of the fisheries value chain analysis is to identify opportunities for growth in the fisheries value chain, with an emphasis on those opportunities that have the potential to generate significant additional livelihoods, particularly at the level of the fishing communities and for low-income groups. The results from the value chain analysis will be used to identify pilot interventions to promote those livelihood outcomes. The main focus for the study is smoked fish (major species/product forms) destined for domestic markets. However, work will also be undertaken on the fresh fish trade and frozen fish to find out more about the significance of these value chains.

Economic analysis of utilizing Kainji gas kiln for fish smoking in the Kainji Lake Basin of Nigeria

Marketing of smoked fish in the Kainji Lake Basin (Nigeria) has been found to be complex, traditional and inefficient. It is also said to be limited in scope due to poor handling and processing techniques, lack of storage facilities and inadequate marketing informations. The invention of Kainji gas kiln has been found suitable to overcoming poor handling and processing techniques. This paper discusses the feasibility of operating Kainji gas kiln commercially supported with adequate storage facilities and competent management hands. The financial indicators of net present value (NPV), 47,481.11, Internal rate of return (IRR) 24% and payback period of 2.3 years that are calculated confirmed that the commercial use of Kainji gas kiln is indeed profitably feasible

Control of insect infestation in smoked West African sardines Sardinella maderensis 'Sawa' using actellic 50 EC solution

Fish which has been cured or are in the process of being cured by traditional methods are usually infested by insects, posing a real problem to traders and processors, especially in Nigeria. The effects of 0.03% actellic 50 EC solution and vegetable oil on insect infestion were studied using West African sardines, Sardinella maderensis. Actellic solution was more effective in combating insect infestation than vegetable oil. Appearance and perceived smoked fish flavour of fish treated with Actellic and vegetable oil differed (P<0.05), while taste was unaffected by treatment. Actellic 50 EC solution though effective, could be subject to abuse

A preliminary investigation into the effect of different storage methods on the keeping quality of smoked Oreochromis niloticus

The study was carried out to asses the nutritional qualities of smoked O. niloticus and to discover the best methods of storage to minimize spoilage and infestation of smoked fish. Result showed that the protein contents in A and D decreased while the protein contents of b and C increased. The lipid content increased only in A while it decreased in B-C and D. The moisture content generally increased over the period of storage and there was an increase in ash content only in C while it decreased in A, B and D. The samples packed in polythene bag suffered about 35% mould infection and a few were attached by rodents with some fouling. Samples packed in jute bag were in good condition but were slightly attached by insect. All samples packed in carton and basket were still in good state but there were insect attack in those packed in carton

The role of women in fish processing: handling and marketing in Kainji Lake basin

The study assessed the contribution of women in fish handling, processing and marketing in Kainji Lake basin. Structured questionnaires were administered to three fishing villages selected at random. The fishing villages were Monai, Yuna, Fakun, and New Bussa market. The study revealed that women play vital roles in fisheries activities as producers, assistants to men preservers, traders and financiers. The notable fishing activity performed by women is processing right from the moment the boats or canoes land at sites. Women assist in emptying nets, sorting gutting and cleaning the catch. In most cases their activities involved salting smoking and drying using traditional processing techniques. Women are also involved in storage and marketing of both fresh and smoked fish. In spite of these important contribution, most women in the various fishing communities are illiterates, have little or no say in decision making in areas that affects their livelihood and are regarded as inferior fedex. Culture and religion also has significant impact on their contribution in fishing activities

Demand for fish in Sub-Saharan Africa: the past and the future

The Sub-Saharan region of Africa accounted for only 5.5% of the world's demand for fish from 1989 to 1991, inspite of comprising 9% of the global population. This study was carried out to determine the future demand for fish in the Sub-Saharan region. Fish accounts for approximately 10% of animal protein consumed. It is prominent in the diet of the poor since cured and smoked fish is a cheaper source of protein than meat or eggs. The average per capita consumption in 1992 was about 8 kg compared to 30 kg globally. Fish is prominent in the diets of people near coastal areas and large inland water bodies and a total of 40% of fish consumed is freshwater fish. Consumption is rising in the coastal areas but falling inland, probably due to drought and overexploitation resulting in an inadequate supply. Aquaculture has not been widely adopted and does not contribute substantially to the region's supply. To determine future demand and trends, a regression analysis was carried out at the country level with FAO data on fish consumption from 1960 to 1992, using several proxies for disposable income, cost of fishery products, changes in tastes and national differences in the tradition of fish consumption. An aggregate increase in fish consumption of nearly 2.7% annually over the next few years was predicted with a strong correlation between increases in income, prices and population. Real income was a significant and positive determinant of fish consumption, even though consumption increaed more slowly than income. Given the high projected rate of population increase, the growth rate in overall fish consumption actually implies a reduction in per capita fish consumption of 0.31% annually. If technological progress can improve production and supply, aquaculture could have a significant impact on fish consumption in the region.

Canning of smoked dhoma (Sciaenid sp.)

A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid sp.) is discussed. The dressed dhoma is cold blanched in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 ± 5°C. The smoked fish after filling in cans is precooked at 0.35 kg/sq.cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq.cm steam pressure.

How to construct a fish smoking kiln

As interest increases in fish production, fish farming is on the rise as more fish is produced in ponds, cages and tanks. However not all fish can be sold out and consumed at the same time, in addition to this, different consumers show different preference. Some individua Is tend to prefer smoked fish to fresh and fried fish. Apart from satisfying the different consumer preferences, fish smoking is important because it in creases the self life of fish, there by reducing post harvest losses. It also adds value to the fish and in this way the farmer can fetch more money from farmed products. Although the technology has been around for several years amongst the fishing communities, it is not well known amongst fish farmers. There is need to bring fish fanners on board to know how to construct the smoking kiln through the stapes out lined below.

Evaluation and comparison of durability of polycyclic aromatic hydrocarbon compounds (PAHs) and its relation to the lipid content in smoked fishes, Silver carp (Hypophthalmichthys molitrix), Rutilus frisii kutum and Herring (Alosa caspia)

Cold smoking method is one of the commonest ways for fish smoking. It is done by the smoke that is the result of burning hard and soft woods is smoking rooms. Smoke includes a number of chemical constructs and its main part is poly aromatic hydrocarbons. More than one hundred kinds of these constructs are recognized in smoke that is produced from saturated hydrocarbons resulted from the solution of the woods Ligno cellulose in high temperature and lack of oxygen conditions. The high poisoning potentials and carcinogenic features sixteen constructs among them are proved and observed on humans. In this research, the PAH compounds were identified and observed in a three month period after smoking and during storing among three types of smoked fishes Silver carp and Caspian sea Sefid and herring. They are the most produced and consumed smoked fish in Iran. To find the relationship between the concentrations of PAH constructs and the amount of lipid in fish, first, the amount of lipid were determined separately in the skin and flesh of 30 samples of each type. The method used was Bligh and Dyer (1959). PAH compounds derivation were made for all skin and flesh samples smoked fish using organic solvents with Soxeleh and the derived samples were injected to gas chromatography (GC) by Hamilton injectors for determining their components quality and their quantity. The height of the used column was 25 meters and its diameter was 0.32 mm with the silica filler, nitrogen gas as carrier and flame ionization detector (FID) that are special for these constructs. For data analysis, Statistical tests were used by computer soft ware identified that the difference in the amount of lipid within the flesh and skin of each species and also among each other is significant. The largest amount was in Herrings flesh and skin, 18.74% in skin and 14.47% in flesh. The least amount in the skin 4.19% and the flesh 3.10% of Sefid. The amount in Silver carp was 13.28%in skin and 8.16% in flesh. The examination of the PAH compounds in smoked fish showed that is carcinogenic compounds; exist in these in these fish with different quantities in each. It seems that its amount is directly related to the amount of their lipid. The amount is different in flesh and skin. One of the most important reasons is the direct content of smoke and the concentration of lipid in tissues of all three types. The maintenance of the smoked fish for three months showed that most of PAH compounds were solved and their density decreased. The changes in density within time in different in each type and in flesh and skin. The amount of their receiving in human through the consumption of the smoked fish depends on the resulted density, the way and the amount of consumption and now we can determine and execute standards for the maximum dosage per day and per month regarding effective factors.

Veränderungen der Farbe und thermischen Stabilität der Muskelproteine von Räucherforellen während der Kühllagerung

The aim of the investigation was to prove if different farming conditions like conventional and organical farming of rainbow trout may cause differences in quality which are detectable by physical methods such as colour measurement and differential scanning calorimetry. Colour measurement revealed remarkable differences in lightness. Smoked trouts originating from conventionally farmed fish were much lighter than those of organically farmed trouts. This difference in L* could already be found when colour measurements were taken on the raw material. However, during chilled storage differences were equalized. Redness and yellowness were not significantly influenced by farming and did not change remarkably during chill storage. Based on earlier investigations on changes in thermal stability caused by heating, DSC curves of smoked trout could be used to verify that the core temperature of smoked fish had reached at least 60 °C during hot smoking process. This temperature is demanded by the guidelines of the German Food Code. In the DSC curves only the actin peak was still visible. All other proteins were obviously denatured during the hot smoking. When DSC curves were taken from smoked trout after different durations of chilled storage it could be seen that the denaturation temperature of actin decreased almost linearly with progression of storage time.

Differenzierung roher und geräucherter Aale durch Protein- und DNA-Analyse

Raw or smoked eel was analysed by isoelectric focusing of sarcoplasmic proteins. For raw fish specific protein patterns were obtained for A. anguilla/A. rostrata, A. japonica and A. australis, but in case of smoked fish differentiation was only possible between Atlantic and Pacific species. Differentiation of raw or smoked eel was possible by PCR-SSCP, but patterns of ssDNA showed some intra-specific variability depending on the type of amplicon.

Statistiques de la pêche collective en Lagune Ebrié (1978-1979)

A first treatment of the statistical data of 1978 and 1979 on the collective fishing showed a decrease of total catches in the Ebrié Lagoon. The same diminution was found in the amount of smoked-fish collected in two different places of the lagoon. This fall is due to a smaller effort in the lagoon of the purse-seines in the Abidjan area and a decrease of the catches per unit of effort.

A survey of pest (Dermestes maculatus) infestation of dried preserved Clarias gariepinus: its effect on nutrient quantity and quality

Studies on the nutrient composition of smoked-dried Clarias gariepinus were carried out, to assess the effects of pest infestation on the dried catfish from two different market (Abakpa and Kpirikpiri market) area in Abakaliki Metropolis, Ebonyi State, Nigeria. Fish samples from the two markets where kept for pest to infest it and it were taken to Biochemistry Laboratory of Food Science and Technology in Ebonyi State University to assess the damage of pest on dried catfish using standard methods. There was a significant different among the mean weight of fish from the two markets (Abakpa and kpirikpiri; 19.13kg and 18.98kg respectively) compared with the mean weight of the control 20.09kg. There was a variation in the proximate composition of the fishes from the two markets compared with the control, the decreases of the proximate composition are: crude protein from 60.07% to 40.27%; fat from 8.35% to 5.90%; moisture content from 11.67% to 10.67; fiber from 12.93 to 11.93; ash from 4.02% to 3.54% and carbohydrate 12.67% to 5.89%. The longer the storage periods of the infested smoked fish the more the tissue was degraded. Proper handling and storage of dried catfish are required to prolong the shelf life and nutrient content of dried catfish.

An appraisal of the efficiency of fish marketing system in Lake Chad basin

Fish products from the Chad Basin Lake play important role in meeting fish protein needs of Nigeria: they contribute not less than 25% of the total domestic fish supply and are significant in determining the availability of processed products and reduction of post-harvest losses. Processors, marketers and consumers are the major actors in appraising a marketing system. The results show that most sellers (4-7.5%) are within the age range of 30-39 years. Desires for more earnings led the markets to diversify their business activities to food stuff trading (37.5%), dried meat/livestock sales (37.5%), farming (12.5%), and transportation (12.5%). 65% of traders dispose off their products mostly in the mornings and evenings, 70% of the products are sold smoked while 50% of products are sold to individual consumers. Lake Chad fish products have a long distribution chain. There is also a high degree of buyers and sellers concentration in the primary fish markets and secondary (urban) markets. The products have a vertical regional movement with southern traders (82.5%) dominating the business, thus making the products popular all over Nigeria. Product differentiation with imperfect pricing policy is common occurrence. Lake Chad fish marketing system has distortions that impede its efficiency, recommendations are made on how to ensure a better efficiency of the system

The effect of traditional handling, processing and storage methods on the quality of dried fish in small scale fisheries in Nigeria

Most of the fish marketed throughout Nigeria are in either smoked or dried form. The technological requirement for other forms of preservation like chilling and freezing cannot be afforded by the small scale fisher folk. Considerable quantities of fish processed for distant consumer markets are lost at handling, processing, storage and marketing stages. Significant losses occur through infestation by mites, insects, fungal infestation and fragmentation during transportation. This paper attempts to describe the effect of these losses on fish quality and suggests methods of protecting fish from agents of deterioration