Welcome to Open Science
Contact Us
Home Books Journals Submission Open Science Join Us News
Traditional Fish Smoking Among Artisan Processors in Lake Victoria Crescent, Uganda
Current Issue
Volume 8, 2020
Issue 4 (December)
Pages: 109-117   |   Vol. 8, No. 4, December 2020   |   Follow on         
Paper in PDF Downloads: 36   Since Dec. 10, 2020 Views: 1335   Since Dec. 10, 2020
Rubaijaniza Abigaba, Department of Biomolecular and Biolab Sciences, College of Veterinary Medicine Animal Resources & Biosecurity, Makerere University, Kampala, Uganda.
Jesca Lukanga Nakavuma, Department of Biomolecular and Biolab Sciences, College of Veterinary Medicine Animal Resources & Biosecurity, Makerere University, Kampala, Uganda.
Clovice Kankya, Department of Biosecurity Ecosystem and Veterinary Public Health, College of Veterinary Medicine Animal Resources & Biosecurity, Makerere University, Kampala, Uganda.
David Kaahwa, Department of Wildlife & aquatic Resources, College of Veterinary Medicine Animal Resources & Biosecurity, Makerere University, Kampala, Uganda.
Traditional fish smoking is among the fish preservation methods practiced in Uganda. This artisanal sector has promoted the availability of smoked fish (a source of cheap proteins) to consumers from local and regional markets. Despite sectors’ popularity and demand for smoked fish, quality and safety issues alongside fish losses attributed to fish smoking, remain outstanding issues that require understanding of fish smoking practices in Uganda. Hence, this study examined the socio-economic characteristics, technologies and hygiene practices of processors in 14 landing sites around islands and shores of Lake Victoria crescent. A total of 104 structured questionnaires were administered through purposive sampling, supplemented by field observations, to collect data. The data was analyzed using descriptive statistics. The survey revealed that fish smoking was the most preferred method of fish preservation dominated by females (75%). In addition, rectangular brick/mud kilns were the most (85.6%) used type of kilns to smoke fish employing firewood from both soft and hard wood tree species as fuel. The main fish species smoked were; Nile perch (49.3%) and Tilapia (37.8%). Despite the inadequate hygienic handling practices during; transportation, preparation, smoking, storage and marketing of fish, the smoking flow diagram followed in Uganda was similar to the generic smoking procedure used in other countries. This indicated potential for fish quality improvement once proper measures are enforced. Hence, training, use of improved fish smoking technologies like Chorkor kilns, provision of soft loans among other interventions are recommended. Regardless, fish smoking business is still promising amidst enormous challenges reported.
Fish Smoking, Processors, Preservation, Consumption, Quality, Kiln, Uganda
Köse, S. (2010). Evaluation of Seafood Safety Health Hazards for Traditional Fish Products: Preventive Measures and Monitoring Issues. Turkish Journal of Fisheries and Aquatic Sciences, 10, 139-160.
Abidemi-Iromini, O. A., Olawusi-Peters, O. O., Fadeyi, A., & Bello-Olusoji, O. A. (2011). Smoking impact on the microbial load of Clarias gariepinus. Ethiopian Journal of Environmental Studies and Management, 4(2), 38-41.
Kabahenda, M. K., Omony, P., & Hüsken, S. M. C. (2009). Post-harvest handling of low-value fish products and threats to nutritional quality: a review of practices in the Lake Victoria region. Fisheries and HIV/AIDS in Africa: Investing in Sustainable Solutions. The WorldFish Center: FAO.
Ndakatu, M. A., Oyero, J. O., & Mamsa, A. M. ( 2011). Comparative Evaluation of the Proximate Composition of Smoked and Salted-Dried Oreochromis niloticus Continental J. Fisheries and Aquatic Science, 5(2), 38 - 45.
Bolorunduro, P. I., Adesehinwa, A. O. K., & Ayanda, J. O. (2005). Adoption of Improved Fish Preservation Technologies in Northwestern Nigeria. TROPICULTURA, 23(3), 117-123.
Abolagba, O. J., Adekunle, A. T., Dede, A. P. O., & Omoigui, G. O. (2011). Microbial assessment of smoked fish (Clarias spp) in Benin Metropolis, Edo State, Nigeria. Nigerian Journal of Agriculture, Food and Environment, 7(3), 55-58.
UIA. (2009). Uganda: Fisheries Sector Brief. (19.002/Qlt/Fisheries Sector). Kampala- Uganda: Retrieved from www.businessuganda.com.
Bartlett, E. J., Kotrlik, W. J., & Higgins, C. C. (2001). Organizational Research: Determining Appropriate Sample Size in Survey Research. Information Technology, Learning, and Performance Journal, 19(1), 43-50.
Abolagba, O. J., & Nuntah, J. N. (2011b). Survey on cured fish processing, packaging, distribution and marketing in Edo and Delta states. International Research Journal of Biotechnology, 2(5), 103-113.
Abolagba, O. J., & Nuntah, J. N. (2011a). Processing and distribution of smoked clarias spp. in Benin City, Edo State. International Research Journal of Biotechnology, 2(9), 213-219.
Gordon, A., Pulis, A., & Owusu-Adjei, E. (2011). Smoked Marine Fish from Western Region Ghana: A value Chain Assessment (pp. 46). World fish Center: USAID Integrated Coastal and Fisheries Governance Initiative for Western Ghana.
FAO/WHO. (2011). Report of the Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption FAO Fisheries and Aquaculture (pp. 33). Rome, Italy: FAO/WHO.
Olatunde, K. O., Bamgbose, O., Arowolo, T. A., George, F. O. A., & Bada, B. S. (2013). Quality and Shelf-life Assessment of Variously Processed Catfish and Tilapia Stored at Ambient Temperature British Journal of Applied Sceince & Technology, 3(3), 440-451.
Nerquaye-Yetteh, G. A., Dassah, A. L., & Quashie-Sam, S. J. (2002). Effect of fuel wood type on the quality of smoked fish -Chrysichthys auratus. Ghana Journal of Agricultural of Science, 35, 95-101.
AFDO. (2004). Guidance for Processing smoked seafood in Retail Operations. (2001-11420). USA: IFAS Communication Services Retrieved from www.AFDO.org.
Namisi, P. (2005). Social and Economic Implications of the Fishery Distribution Patterns on Lake Victoria LVEMP Socio-economic Research Report: 3. Jinja: NARO-FIRRI.
Kyangwa, I., & Odongkara, K. (2005). Sanitation, fish handling and artisanal fish processing within fishing communitities: Socio-cultural influences NARO-FIRRI, Jinja: Fisheries Research Institute-NARO.
Tzouros, N. E., & Arvanitoyannis, I. S. (2000). Implementation of Hazard Analysis Critical Control Point (HACCP) System to the fish/seafood Industry: A review. Food Reviews International, 16(3), 273–325.
Plahar, A. W., Nerquaye-Tetteh, A. G., & Nana, T. A. (1999). Development of an integrated quality assurance system for the traditional Sardinella sp. and anchovy fish smoking industry in Ghana. Food Control, 10, 15-25.
Berkel, M. B., Boogaard, V. B., & Heijnen, C. (2004). Preservation of fish and meat (J. Guijt & D. C. Kat-Reynen, Trans. D. M. Goffau-Markusse Ed. 3 ed.). Wageningen, The Netherlands: Agromisa Foundation.
Njai, E. S. (2000). Traditional fish processing and marketing of the Gambia. (Fisheries Training Programme), The United Nations University, Iceland.
Kleter, G. A. (2004). Control and prevention of contamination and spoilage in the traditional production of smoked fish in Ghana (pp. 7-19). The Netherlands RIKILT - Institute of Food Safety.
Kolawole, D. O., Williams, B. S., & Awujola, A. F. (2010). Indigenous fish processing and preservation practices amongest women in Southwestern Nigeria. Indian Journal of Traditional Knowledge, 9(4), 668-672.
Smalley, S. (2008). Michigan Farmers Market Food Safety Guidelines.
Open Science Scholarly Journals
Open Science is a peer-reviewed platform, the journals of which cover a wide range of academic disciplines and serve the world's research and scholarly communities. Upon acceptance, Open Science Journals will be immediately and permanently free for everyone to read and download.
Office Address:
228 Park Ave., S#45956, New York, NY 10003
Phone: +(001)(347)535 0661
Copyright © 2013-, Open Science Publishers - All Rights Reserved