Assessing The Efficiency of Two Improved Lesser Known Kilns and Their Effect On the Quality and Shelf Life of Smoked Fish in Ghana

CHAPTER ONE 1.0

GENERAL INTRODUCTION 1.1

Background

Fish and fisheries products serve as significant sources of food and incomes for numerous people, particularly those from developing countries (FAO, 2018). Fish is highly nutritious, containing approximately 70-84% water; 15-24% protein; 0.1-22% fat; 1-2%, minerals; 0.5% calcium; 0.25% phosphorus; and 0.1% vitamins A, D, B and C (Abraha, et al., 2018). Consumption of fish and fisheries products has been known to reduce the risks of cardiovascular diseases, type 2 diabetes, inflammatory diseases, certain cancers, dementia and psychological problems (Hosomi, Yoshida, & Fukunaga, 2015). The fishing industry further serves as an important economic activity, especially in Africa, where about 10% of the population are engaged in fisheries and aquaculture for their livelihoods (FAO, 2018).

In Ghana, fish and fish products are most important non-traditional export commodities, accounting for about 50% of all revenue from non-traditional exports (FAO, 2016-2019). The industry also contributes about 3% to the country’s gross domestic product, employs about 10% of the population and generates an estimated USD 1 billion in total revenue each year (MOFAD, 2016; GIPC, 2019). Again, fish contributes significantly to the food security in the country. About 50% of the animal protein intake in the diet of Ghanaians (i.e. annual per capita consumption of about 19.8 kg; lower than the world, but higher than African average of 20.2 kg and 9.9 kg respectively) is derived from consumption of fish and fisheries products (FAO, 2018; MOFAD, 2018).