Improving fish preservation and processing in West Africa
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Improving fish preservation and processing in West Africa seminar proceedings, Dakar, Senegal, 3-21 November 1986.

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Published by Technical Centre for Agricultural and Rural Cooperation, Tropical Development and Research Institute, Centre d"étude et d"action sociales maritimes in Wageningen, London, Paris .
Written in English


Book details:

Edition Notes

ContributionsTechnical Centre for Agricultural and Rural Cooperation., Tropical Development and Research Institute., Centre d"étude et d"action sociales maritimes.
The Physical Object
Pagination69p. ;
Number of Pages69
ID Numbers
Open LibraryOL18132943M

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PDF | Purpose – This paper aims to take a critical review of traditional fish processing in Nigeria. solar dryer for food preservation”, Book of. in Sub-Saharan Africa: situation and. Improving fish preservation and processing in West Africa. Seminar proceedings, Dakar, Senegal, November By London (United Kingdom) Tropical Development and Research Inst., Ede (Netherlands) Technical Centre for Agricultural and Rural Cooperation and Paris (France) Centre d'Etude et d'Action Sociales Maritimes. In many rural fishing communities, the infrastructures for post-harvest processing and preservation of fish are inadequate. As a result, losses reach up to 40% of the total catch by weight. Drying fish as a method of preservation has been used for at least years in Africa. There are hieroglyphs in Egypt describing the splitting and drying of fish that are at least that old, writes Mr Piers. Exactly the same methods are still in use today, and the product is .

Intervention points to improve food distribution and food and crop storage are identified in Box in West Africa and the smoking of fish in Ghana are examples of such processes, which transform highly perishable commodities into products that can be transported long distances and stored. Processing for preservation. Foods may spoil. In Ghana fish smoking, drying and salting have been practised for a very long time. However, smoked fish must be consumed within three months because of the humid conditions that makes them get.   Africa is faced with dire food security challenge. Despite the fact that Africa remains the continent with greater arable land to feed it growing population and beyond, yet the continent remain the most impoverished in food security. Nearly million people in sub-Saharan Africa lack adequate food for a healthy and active life. There is therefore an urgent need to look for more practical. Several officials of the West Africa Regional Fisheries Program funded by the World Bank led by President Ellen Johnson Sirleaf over the weekend dedicated US million dollars fish preservation.

factors responsible for high postharvest food losses in West Africa countries. The capacity to preserve food is directly related to the level of technological development and the slow progress in upgrading traditional food processing and preservation techniques in Nigeria, this contributes to food and nutrition ional. The causes of food losses and waste in low-income countries are mainly connected to financial, managerial and technical limitations in harvesting techniques, storage and cooling facilities in difficult climatic conditions, infrastructure, packaging and marketing systems. Given that many smallholder farmers in developing countries live on the margins of food insecurity, a reduction in food. Fish processing methods available to women groups. According to Okorley et al., (), in Africa, the main fish processing methods are smoking, salting, sun-drying, fermentation, grilling and frying. In Ghana, the major fishery products are closely related to the food habits.   The fisheries in coastal West Africa is largely artisanal and mostly undertaken for both commercial and subsistence purposes. interventions focus exclusively on fishing activities, such as regulating catch, gear and access rights, rather than on improving processing and access to Fish preservation is done through processing as they add.