Anchovy Processing in Ghana: Describing Quality and Food Safety Parameters in the Processing Chain
Laura Wessels1, Theophilus Annan2, Amy Atter2, Marian Kjellevold3, Felix Reich1, Johannes Pucher1
1German Federal Institute for Risk Assessment, Germany
Sufficiently nutritious and safe food is not yet generally accessible for everyone in some parts of Africa. Both, nutritional quality of food and food safety are important aspects that play a role in food security. As a source of suitable nutrients for a balanced diet, small fish species like European anchovy (Engraulis encrasicolus) can contribute towards nutrition security. At the same time, fish is considered as highly perishable and different processing techniques are used to prevent spoilage and for preservation. In certain parts of Africa, infrastructure does not support freezing or canning of the fish to increase its´ shelf live. In such circumstances, low cost traditional methods such as smoking, drying, frying, fermentation or a combination of salting and drying are usually applied. Nonetheless, smoking and drying not only allow longer storage time of the fish, but also address consumers´ food preferences and traditional heritage.
Keywords: Ahotor oven, Chorkor smoker, food processing, small fish, sun-drying
Contact Address: Laura Wessels, German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany, e-mail: laura.wesselsbfr.bund.de