Smoked And frozen fish consumption and marketing channels in the Tamale Metropolis of Ghana

Alhassan, Elliot Haruna; Boateng, Vivian F.; Ndaigo, Cecilia

doi:10.4314/gjds.v9i1.2

Cited by 14 publications

(18 citation statements)

References 5 publications

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“…This is not unrelated to the occasional consumption of this form of fish as it is mostly marketed in places of relaxation, entertainment or social gatherings, and is also more expensive than the other forms. The result is in line with the findings of Alhassan et al [14] in Tamale Metropolis of Ghana, where they found frozen/fresh fish type to be more preferred than smoked fish. It indicates that the demand and consumption outcomes for different forms of fish are place specific [15] and also depend on the relative preferences/attributes of the consumers.…”

Section: Quantity and Price Of Different Forms Of Fish Consumedsupporting

confidence: 92%

Consumption of different forms of fish in Abakaliki metropolis of Ebonyi State, Nigeria

Onyeneke¹,

Amadi²,

Iheanacho³

et al. 2020

AJFAND

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Fish represents an important component of protein intake of many households in Nigeria. The different forms of fish available for consumption in most urban areas of Nigeria are fresh, smoked, dried or frozen fish. Households have different preferences for different forms of fish arising from changes in demand, price and income of the household. This creates the need to study and understand the level of demand for the different forms of fish consumed, the factors that influence fish consumption and how the demand for different forms responds to changes in price and income of consumers. It is in recognition of this fact that the present study assessed the demand for different forms of fish in Abakaliki metropolis of Ebonyi State, Nigeria. The paper describes the socio-economic characteristics of the fish consumers in Abakaliki metropolis, estimated the quantity and price of different forms of fish consumed in Abakaliki metropolis, ascertained the determinants of consumption of different forms of fish in the area and computed the income and price elasticities of fish demand in the area. Fifty-four (54) consumers were randomly selected from the area and interviewed using a structured questionnaire. Using descriptive statistics, seemingly unrelated regression analysis, income and price elasticities, the study found that the largest number of the consumers (75.9%) was interested in fresh fish. Dried fish was the second most preferred fish form consumed by the households (72.2%) while frozen fish emerged was consumed by 64.8% of the households making it the third preferred fish form in the area. The least preferred form of fish consumed in the area was smoked fish and 53.7% of the households consumed this fish form. The average monthly demand was highest for frozen fish. Furthermore, the findings show that age, household size, income, price of different forms of fish, education and gender were significant predictors of fish consumption. All the different forms of fish were price and income inelastic, with varying levels of inelasticity.

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Section: Quantity and Price Of Different Forms Of Fish Consumedsupporting

confidence: 92%

Consumption of different forms of fish in Abakaliki metropolis of Ebonyi State, Nigeria

Onyeneke¹,

Amadi²,

Iheanacho³

et al. 2020

AJFAND

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“…2). The number of fish types obtained in the current study was far lower than reported by Alhassan et al [20]. Probably due to distance to the source of fish, leading to the limited choices of fish types by consumers in the Sunyani Municipality.…”

Section: Fish Speciescontrasting

confidence: 84%

“…Other potential influencing factors for smoked fish products was the flavor, taste and wholesomeness in stews and soups. Reasons identified for the consumption of smoked fish products conformed to findings by Alhassan et al [20] and [23].…”

Section: Fish Products Consumedsupporting

confidence: 83%

Pattern of Fish Consumption and Fish Distribution: A Study on Sunyani Municipality, Ghana

Foli

Awuni²,

Amponsah

2020

AJFAR

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Fish consumption and marketing has become an essential phenomenon due to the increasing appreciation of the health and the economic benefits of fish to households in Ghana. Given this, the study sought to identify the pattern of fish consumption and distribution channels using semi-structured interview guides, administered to fifty (50) consumers and fifty (50) fish traders. Data obtained were analyzed using the Statistical Package for Social Sciences (SPSS). Scomber japonicus, Sardinella aurita, Trachurus trachurus and Clarias gariepinus were the most preferred consumed fish. The majority of consumers preferred smoked fish to other fish products based on taste, flavor, shelf life, and wholesomeness in diets. Based on the findings from the binary logistic model, educated respondents as well as respondents below 20 years could be more prone to calcium deficient diseases, particularly in the absence of supplementary sources of calcium in their diets. Fish traders purchased their fish products from Sunyani, Yeji, Techiman, Cape Cost, and Buipe. The study showed that simple and complex marketing and distributing channels for frozen and smoked fish products, respectively. The main challenge encountered by fish traders and consumers was fish spoilage. Fish traders should be schooled on proper fish handling techniques to reduce the rate of fish spoilage. Sensitization programs regarding the consumption of fish products entirely must be promoted among consumers.

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“…Fishery products contribute to food security either by providing nutrients (protein, lipids, polyunsaturated fatty acids, vitamins, iodine, iron, etc. ) to human body and by guaranteeing source of income for fishermen, processors, and countries (FAO (Food (Alhassan, Boateng, & Ndaigo, 2012;Chabi et al, 2014;Kpodekon et al, 2014;Kumolu-Johnson, Aladetohun, & Ndimele, 2010;Yakubu & Ngueku, 2015). According to Berkel, Boogaard, and Heijnen (2005), smoking is carried out according to three methods which are cold smoking (30°C), hot smoking (65-100°C) resulting in cooked but not dried product, and smoke drying at 45-85°C resulting in hot smoking followed by drying.…”

Section: Introductionmentioning

confidence: 99%

“…In Benin, traditional hot smoking and smoke drying are the smoking methods frequently performed by female processors and used to preserve fish (Assogba et al, 2019). Smoked fish products are consumed all over the world as protein source (Alhassan et al, 2012;Desiere, Hung, Verbeke, & D'Haese, 2018;Kiczorowska, Samolinska, Grela, & Bik-Małodzinska, 2019). Smoked fish has good nutritional quality including protein, lipid, and fatty acids (Kiczorowska et al, 2019;Nunoo, Tornyeviadzi, Asamoah, & Addo, 2019;Tiwo, Tchoumbougnang, Nganou, Kumar, & Nayak, 2019).…”

Section: Introductionmentioning

confidence: 99%

Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

Afé

Assogba

Anihouvi

et al. 2020

Food Science & Nutrition

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The work aims to assess the consumption and the physico‐chemical characteristics of smoked fish and smoked‐dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, conducted in selected production localities of the Southern part of Benin, where 36 samples of smoked fish and smoked‐dried fish were collected. The highest protein contents (dry matter) were recorded in Cypselurus cyanopterus (85.1 ± 2.3%) and Sphyraena barracuda (84.5 ± 4.2%), while the highest lipid contents were recorded in Scomber scombrus (39.0 ± 9.2%) and Ethmalosa fimbriata (22.1 ± 6.3%). Smoked and smoked‐dried fish produced in South Benin contained 0.1%–12.5% (of total fatty acids) eicosapentaenoic acid and 0.1%–33.2% docosahexaenoic acid, which are the most abundant omega 3 polyunsaturated acids in these fish products. The median consumption of smoked fish (60.2 g/day) and smoked‐dried fish (18.2 g/day) contributed for 112% (281.1 mg) and 72% (180.4 mg), respectively, to the adult daily recommended intake of sum of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (250 mg/day). The daily protein intake related to the consumption of smoked fish and smoked‐dried fish corresponded to 36% and 24%, respectively, of the recommended intake suggested by European Food Safety Authority (0.8 g/kg.bw/day).

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Smoked And frozen fish consumption and marketing channels in the Tamale Metropolis of Ghana

Abstract: Fish marketing has become an important trade in Ghana due to the increasing appreciation of the

Cited by 14 publications

References 5 publications

Consumption of different forms of fish in Abakaliki metropolis of Ebonyi State, Nigeria

Consumption of different forms of fish in Abakaliki metropolis of Ebonyi State, Nigeria

Pattern of Fish Consumption and Fish Distribution: A Study on Sunyani Municipality, Ghana

Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

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