Technology adoption and economics of small-scale fish processing in the Nzema east district of Ghana : the case of smoked fish

Abstract

This paper looks into the preservation methods available to the small scale smoked and salted sun-dried fish processor in the Nzema East district of Ghana. The paper also examines the effect of fuel wood performance on the quality of smoked fish in producing the preferred fish texture and taste to meet consumer demand; assess the profitability of small scale smoked fish processing; and compare smoked fish with the salted sun-dried fish processing in the Nzema East district of Ghana. The data for the paper include experimental tests of smoked fish processing at selected smoked fish processing units to access the performance of different types of fuel wood used in smoked fish processing; focus group discussions which were carried out with selected producers of salted sun-dried and smoked fish in the Nzema East district. The secondary data used in this study was information obtained from the literatures studied, website information and reports from other fisheries institutions/ organizations. Other information was obtained through personal communications with smoked fish processors. From the experimental tests, various forms of fuel woods tested were grouped into “bad” and “preferred” fuel woods. Mangrove was found to be excellent in producing the consumer preferred colours of golden brown or dark brown, while wawa produced the not preferred colours of light brown. Profitability analysis such as profit and profit margins were calculated and market margins and efficiency to assess the market performance of the small scale smoked fish and compared with the salted sun-dried fish processor in the Nzema East district of Ghana. The results showed positive profits and margins.