Accra: The Council for Scientific and Industrial Research-Food Research Institute (CSIR-FRI) is spearheading a study to evaluate enhanced fish smoking technologies aimed at improving food safety. This initiative is designed to mitigate the environmental impacts of smoke-related emissions and boost adoption among artisanal fish processors in Ghana.
According to Ghana News Agency, the study is part of the international 'Reimagining Food Systems for Climate Change Adaptation, Mitigation and Social Justice' project, which is implemented under the Small Fish for Climate Change initiative across several countries in Africa and India. In Ghana, CSIR-FRI is conducting the research, led by Dr. Amy Atter, a Principal Research Scientist, in collaboration with the University of Bergen in Norway, with financial support from the Research Council of Norway.
Dr. Amy Atter explained that the project is comparing two improved fish smoking technologies, the modified Ahotor oven and a retrofitted Chorkor oven, with the traditional Chorkor oven, which is the most widely used smoking technology among fish processors. The traditional Chorkor oven, developed in 1969 through collaboration between the Food and Agriculture Organization, CSIR-FRI, and women fish processors in the Chorkor fishing community, has significantly enhanced fish smoking capacity, heat distribution, and reduced post-harvest losses over the years.
Dr. Atter highlighted that studies have shown smoked fish produced with the traditional technology can contain high levels of polycyclic aromatic hydrocarbons (PAHs), chemical compounds linked to cancer risks when consumed frequently, exceeding international limits. To tackle these issues, the Ahotor oven was developed in 2016 by the USAID-funded Sustainable Fisheries Management Project to improve fuel efficiency, reduce smoke emissions, and lower PAH contamination in smoked fish.
Despite its technical benefits, including reduced smoke exposure and improved product quality, many processors found the original Ahotor oven expensive and challenging to operate, leading to limited uptake. Lessons from earlier projects prompted CSIR-FRI in 2022, through the EU-funded HealthyFoodAfrica project and Fisheries Commission, along with other partners, to redesign the oven, resulting in the modified Ahotor version. They also introduced a retrofitted Chorkor oven fitted with a fat-collecting tray to reduce harmful contamination. However, scientific evidence is needed to demonstrate how effectively these ovens reduce PAH contamination in smoked fish.
Dr. Emmanuel Kwarteng, Fisheries Scientist, noted that the retrofitted Chorkor oven retains the traditional design and construction materials but incorporates features intended to improve fish safety at a significantly lower cost. Research indicates that affordability and simplicity could increase adoption among small-scale fish processors.
Ms. Yaa Tiwaah Amoah, Head of Post-Harvest Management and Trade Division at the Fisheries Commission, stated that as part of the study, six fish processing communities were selected across the Eastern, Greater Accra, Volta, and Central regions after consultations with key stakeholders. The selected sites include Akosombo, Kpong, Ahwiam, Joma, Vodza, and Saltpond-Ankaful, chosen based on active fish smoking activities, existing use of fish smoking technologies, and the willingness of processors to participate in the research and monitoring activities.