Market women’s skills, constraints, and agency in supplying affordable, safe, and high-quality fish in Ghana

In Ghana, the role of female informal traders (“market women”) in making low-cost smoked and dried fish available in urban and rural marketplaces is the key to explaining the high consumption of fish in the country. However, market women’s contribution to food security and nutrition (FSN), as well as to fish quality and safety is underrated and poorly understood. Fish marketing requires proficient distribution and preservation skills, economic and sociocultural competence, and a high degree of mobility. Fish traders face numerous constraints related to fish supplies, credit access, hygiene, storage facilities, transport, and market governance, all of which affect their incomes and may affect the quality and safety of fish. The article, which is based on semi-structured interviews with fish traders and fish consumers in coastal and inland markets in Ghana, documents how traders operate and exhibit agency to deal with constraints by activating a range of skills in their profit-making and their fish quality and safety enhancement strategies. The authors argue that policies grounded in knowledge about fish traders’ activities, skills, and working conditions, with budgets that prioritize investment in public infrastructure that caters for market women’s professional and personal needs, can further enhance their ability to supply affordable, safe, and high-quality fish to Ghana’s population.publishedVersio

The Effectiveness of Water, Salt and Vinegar in Reducing the Bacteria Population in Fresh Green Cabbage.

Green cabbage has great nutritional and therapeutical values and is usually used as the main ingredient for preparing fresh vegetable salad for consumption. The aim of this work was to identify the bacteria population in different sections of green cabbage heads obtained from some selected markets in Accra and also to determine the most appropriate method for washing to reduce the bacteria population prior to consumption. In the investigation, samples were obtained from five open markets in the Greater Accra Region of Ghana. Fresh leaves taken from the outer, middle and inner sections of the samples were analyzed for aerobic mesophilic organisms, coliforms and Escherichia coli. They were then washed with tap water, 5% salt solution or 50% vinegar solution for five minutes, and the effectiveness of the treatments in reducing the bacteria population determined. Results from the analysis showed that the outer sections of fresh green cabbage heads had high microbial load followed by the middle sections whilst the inner sections were almost sterile. The aerobic mesophilic counts ranged from 106–108 CFU/g for the untreated outer section of the samples, 104–106 CFU/g for the untreated middle sections, and 101–102 CFU/g for the untreated inner sections. Coliforms ranged from 104–106 CFU/g for the untreated outer section of the samples, 102–104 CFU/g for the untreated middle sections and 101 CFU/g for the untreated inner sections. E.coli ranged from 102–103 CFU/g for the untreated outer section of the samples and 101 CFU/g for the untreated middle sections. E. coli was however not detected in the untreated inner sections of the cabbage heads analyzed. The pathogens Bacillus cereus and Staphylococcus aureus were also identified on the samples from the five markets. The treatment with 50% vinegar solution was most effective in reducing the bacteria population on the samples analyzed followed by 5% salt solution and tap water the least effective. The outcome of this work serves as a basis for creating awareness against the use of ordinary tap water by caterers and promote the use of vinegar or salt solutions as a means of reducing bacteria population in freshly served cabbages. Keywords: Cabbage, Aerobic mesophiles, Coliforms, E. coli, Staphylococcus aureus, Bacillus cereu

Nutrient and contaminant exposure from smoked European anchovy (Engraulis encrasicolus): Implications for children's health in Ghana

Inadequate nutrient intakes are frequent among young children in low- and middle-income countries, causing prevalent micronutrient deficiencies. In Ghana, small smoked fish are the most frequently consumed animal source foods, and both whole fish and different tissues of fish are commonly used in complementary foods. However, the risks and benefits associated with consumption of different tissues of smoked fish has not been explored. Samples of smoked European anchovy (Engraulis encrasicolus) were collected from five regions in Ghana and divided into subsamples of different tissues: whole fish, heads and skin, and samples without heads and skin. The different tissues were subsequently analyzed for selected nutrients (vitamins, minerals, trace elements and fatty acids), heavy metals and polycyclic aromatic hydrocarbons. A scenario referencing young children in Ghana (aged 6-23 months) was developed to assess the risks and benefits associated with daily consumption of different tissues of smoked European anchovy. We found that all tissues had the potential to substantially contribute to the recommended nutrient intakes of vitamins, minerals and essential fatty acids important for young child development. Samples of whole fish and of heads and skin contained levels of cadmium which exceeded the tolerable weekly intake greatly in the current scenario. All tissues contained elevated concentrations of BaP and PAH4 which exceeded the margin of exposure in the scenario, entailing potential consumer risk. A thorough assessment of dietary intakes of smoked fish products and refined risk-benefit assessments are therefore imperative to secure safe utilization of smoked fish in Ghana.publishedVersio

Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in processed small indigenous fish species from Ghana: Implications for food security

The triple burden of malnutrition is an incessant issue in low- and middle-income countries, and fish has the potential to mitigate this burden. In Ghana fish is a central part of the diet, but data on nutrients and contaminants in processed indigenous fish species, that are often eaten whole, are missing. Samples of smoked, dried or salted Engraulis encrasicolus (European anchovy), Brachydeuterus auritus (bigeye grunt), Sardinella aurita (round sardinella), Selene dorsalis (African moonfish), Sierrathrissa leonensis (West African (WA) pygmy herring) and Tilapia spp. (tilapia) were collected from five different regions in Ghana. Samples were analyzed for nutrients (crude protein, fat, fatty acids, several vitamins, minerals, and trace elements), microbiological quality (microbial loads of total colony counts, E. coli, coliforms, and Salmonella), and contaminants (PAH4 and heavy metals). Except for tilapia, the processed small fish species had the potential to significantly contribute to the nutrient intakes of vitamins, minerals, and essential fatty acids. High levels of iron, mercury and lead were detected in certain fish samples, which calls for further research and identification of anthropogenic sources along the value chains. The total cell counts in all samples were acceptable; Salmonella was not detected in any sample and E. coli only in one sample. However, high numbers of coliform bacteria were found. PAH4 in smoked samples reached high concentrations up to 1,300 μg/kg, but in contrast salted tilapia samples had a range of PAH4 concentration of 1 μg/kg to 24 μg/kg. This endpoint oriented study provides data for the nutritional value of small processed fish as food in Ghana and also provides information about potential food safety hazards. Future research is needed to determine potential sources of contamination along the value chains in different regions, identify critical points, and develop applicable mitigation strategies to improve the quality and safety of processed small fish in Ghana.publishedVersio

Anchovy powder enrichment in brown rice-based instant cereal: a process optimization study using Response Surface Methodology (RSM)

There is a need for expanding the utilization of small fish as they constitute an undervalued and important source of protein and micronutrients in many developing countries suffering from micronutrient deficiencies. One way to increase consumption and health benefits is to add nutrient-rich fish meal into staple food ingredients. In this study, Response Surface Methodology (RSM) was applied to optimize the processing of an instant rice-based cereal enriched with anchovy powder. The Box-Behnken design was used to study the effect of principal processing variables (drying temperature, drum rotation speed, and slurry solids concentration) on product water activity, color, bulk density, and water solubility index. Viscosity, consistency, and cohesiveness of the reconstitute cereal were also evaluated. Empirical models were developed to describe the relationship between independent and dependent variables and showed regression coefficients (R2) ranging between 71% and 98%. Higher drying temperatures resulted in reduced water activity, darker product color, and lower consistency. While drum speed influenced (p < .05) product color and water-binding capacity, bulk density, and consistency of the reconstituted product was associated with slurry solids concentration. Optimal processing conditions obtained from the study were temperature of 130°C, drum speed of 9.3 rpm, and solids concentration of 20.5%. These conditions would be useful in the production of brown rice-based instant cereal enriched with anchovy powder with desired quality properties.publishedVersio

A cross-sectional study on the nutritional status, dietary diversity, and small fish consumption patterns in coastal fishing communities of Ghana

Fish is readily available to fishing communities. Given the high nutritional value of fish, these communities are expected to have better nutritional status, compared to non-fishing communities. However, this assumption is not well studied across coastal fishing communities in Ghana. Hence, this cross-sectional study was conducted to investigate the nutritional status, dietary patterns, and fish consumption of children living in coastal fishing communities in Ghana. Nutritional status of 384 randomly selected children was assessed using the mid-upper arm circumference (MUAC) measurement. MUAC less than 12.5 cm was used as the cutoff to identify malnourished children. Food and fish consumption patterns were assessed using an adopted and pretested food frequency questionnaire. The findings showed a prevalence of 0.5% wasting among surveyed children. The mean dietary diversity score (DDS) of the study participants was 4.3 ± 1.2. The mean DDS of the children of fisher mothers was less than that of the children of the female caregivers who are involved in other occupations. However, no significant difference was observed in the DDS across the coastal regions. Seventy eight percent of the children who participated in the study consumed an adequately diversified diet, and more than 40 different small fish species were consumed across the four coastal regions. The average median weekly fish intake among the children in the study sample was 213 (64–468) g. Considering that one-third of the employed respondents were fisherfolk, coupled with the availability of a great diversity of small fish in the communities, the findings of our study suggest that there is great potential to incorporate small fish into strategic interventions aimed at improving nutrition, food security, and achieving economic sustainability in these communities.publishedVersio

The processing, preparation, and cooking practices of small fish among poor Ghanaian households: An exploratory qualitative study

Small fish are an important part of the diet in Ghana, but malnutrition rates remain high. The nutritional quality of fish consumed in Ghana may be affected by food processing and cooking practices, but the extent to which these processes are practiced among poor Ghanaian households along the coastal belt is unknown. This study explored how poor Ghanaian households process, prepare, and cook meals containing small fish. This exploratory qualitative study used Attride-Stirling thematic network analysis. Respondents were purposively sampled from fishing communities in the coastal regions of Ghana. One-on-one interviews were performed by trained field assistants, audio recorded and videotaped, and transcribed for further data analysis. The most common small fish species identified were anchovies and herrings. Anchovies were fried and eaten whole. Herrings were eaten either smoked or fresh; for fresh herring, the head, fins, and viscera were removed before boiling. Herrings were smoked with the head and viscera; however, both the head and viscera were removed before being added to boiling soup and were not consumed. Anchovies were fried for 10 min, and herrings were boiled for 15–30 min. Processing methods and further meal preparation depend on the small fish species. Nutrient composition and contribution of small fish depend on the processing method, preparation method, and what tissues are eaten. Thus, these results will be of importance for sampling schemes for food composition tables and for the calculation of nutrient intake from small fish.publishedVersio

Market women’s skills, constraints, and agency in supplying affordable, safe, and high-quality fish in Ghana

In Ghana, the role of female informal traders (“market women”) in making low-cost smoked and dried fish available in urban and rural marketplaces is the key to explaining the high consumption of fish in the country. However, market women’s contribution to food security and nutrition (FSN), as well as to fish quality and safety is underrated and poorly understood. Fish marketing requires proficient distribution and preservation skills, economic and sociocultural competence, and a high degree of mobility. Fish traders face numerous constraints related to fish supplies, credit access, hygiene, storage facilities, transport, and market governance, all of which affect their incomes and may affect the quality and safety of fish. The article, which is based on semi-structured interviews with fish traders and fish consumers in coastal and inland markets in Ghana, documents how traders operate and exhibit agency to deal with constraints by activating a range of skills in their profit-making and their fish quality and safety enhancement strategies. The authors argue that policies grounded in knowledge about fish traders’ activities, skills, and working conditions, with budgets that prioritize investment in public infrastructure that caters for market women’s professional and personal needs, can further enhance their ability to supply affordable, safe, and high-quality fish to Ghana’s population