The use of biotechnologies in post-harvest handling and management in the fishery sector

1. The Use of Biotechnologies in
Post-Harvest Handling and
Management in The Fishery
Sector
RUBY ASMAH, PHD
CSIR Water Research Institute
Ghana

2. Presentation Outline
Introduction
Post harvest processing
options
A case study of fermented
fish
Process
Economic benefits
Challenges

3. Introduction
Annual fish production in Africa in 2013 is over 7 million
tonnes (FAO 2014)
Worth about $24 billion which contributes 1.25% of GDP
(FAO 2013)
Post-harvest losses is estimated to range between 20 to 25 %
(Physical loss (2%) and economic loss)
(http://www.fao.org/focus/e/fisheries/proc.htm)

4. Introduction (Cont’d)
Globally fish losses caused by spoilage are estimated at 10 to
12 million tons per year. About 10 % of the total production

Reducing post-harvest loses is therefore important in
increasing revenue and food security

5. Post-harvest processing options
Smoking
Freezing
Salting
Drying
Fermentation
Processing into other products e.g. (fish sausage, fish protein
hydrolysate)

6. Fish fermentation
FAO has defined fermentation as “Any fishery product which
has undergone degradative changes through enzymatic or
microbiological activity either in the presence of absence of
salt” (Essuman 1992).
 It is an old technology and the most abundant source of
animal protein throughout the world.
In Ghana it is the second processing option after smoking

7. Fish Fermentation (Cont’d)
•Three main fermentation
techniques are practiced
in Africa
Fermentation which
involves salting and drying
Fermentation with drying
without salting
Fermentation with salting
but without drying

8. Fermentation with salting and drying
Fresh fish salted and left to ferment Salted and fermented fish being dried in the sun

9. Fermentation with salting and without
drying
Different containers used for processing and storing fermented fish with salting but without drying

10. Storage and Preservation
Baskets for storing fermented dry fish

11. Fish Fermentation Process
Type Process
Fermentation
with salt and
drying
 Limited to tilapia
 Scale, degut and wash with clean water.
 Table salt is applied to the skin of the tilapia
 The gills and gut are filled with rock salt.
 Salted fish are dried on raised platforms, concrete floor or
wooden boards.
 Fermentation and drying is done concurrently for about three to
five days depending on the weather condition and availability of
sunlight.
 Whiles drying, fish is turned regularly to ensure even drying of
the tissues.

12. Fish Fermentation Process (Cont’d)
Type Process
Fermentation
without
drying
 Any type and size of fish can be used
 The large fishes are dressed and well rinsed in clean water
 Small fishes are neither scaled nor degut
 The clean fish are parked into plastic containers
 Rock salt is added to the fish in the container
 The container is covered and sealed

13. Examples of fermented fish products
in Africa
TYPES OF FISH PRODUCTS LOCAL
NAME
COUNTRY DURATION Period of storage
Mugil cephlus (Bouri
fish)
Feseekh Egypt Low salt content.
Curing is 15 to 20 days
2 to 3 months
Catfish, Croaker,
triggerfish, herring
Adjuevan Cote d’ivoire 6 hrs to 3days curing with
Salting
Cassavafish, Kingfish Lanhouin Benin/Togo 3-8 days with salting
Carp, threadfish Djegue jalan Mali Overnight, no salting
Alestes Nile perch Aku Ndokwa-East
Southern
Nigeria
Overnight with little salting

14. Benefits of fermented fish
 Fermented fish can be stored for 6 months to 2 years
 The protein content of fermented fish range from 18 to 72% (El
Sheikha et al 2014)
 Salvage large quantities of fish which would otherwise have been
discarded due to poor quality.
 large number of people are engaged in fish processing by
fermentation because of a ready domestic market and high
demand for such products.
 Low cost equipment and profitable (average profit of

15. Challenges associated with fermented
fish
Potential histamine poisoning
Salmonella and Clostridium poisoning
Aflatoxin contamination
Low quality products due to
uncontrolled fermentation
Poor handling and insanitary conditions
Worm infestation and spoilage due to
bad processing

16. THANK YOU

17. Acknowledgement
The author is grateful to Mr Isaac Nyameke and Mr
Acheampong Addo who assisted in data and information
gathering.

18. References
 Essuman K.M., Fermented fish in Africa: A study on processing, marketing
and consumption, FAO Fisheries Technical Paper, 320, 80 (1992)
 FAO 2016. Global per capita fish consumption rises above 20 kilograms a
year. News article. http://www.fao.org/news/story/en/item/421871/icode/
 Getu A, Misganaw K, Bazezew M (2015) Post-harvesting and Major Related
Problems of Fish Production. Fish Aquac J 6: 154. doi:10.4172/2150-
3508.1000154
 El Sheikha, A. F., Ray, R., Montet, D., Panda, S. and Worawattanamateekul,
W. (2014) African fermented fish products in scope of risks. International
Food Research Journal 21(1): 425-432 (2014)