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Marketing and consumption of fish in Uganda

Year of publication 1991

Place of publication Rome, Italy ;

Pages 82

Author Kirema-Mukasa, C.T.,Reynolds, J.E.

Product type Project

Edition 1

Language English

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    Review of fish marketing in Uganda 1991
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    Fermented fish in Africa: A study on processing marketing and consumption
    A study on processing, marketing and consumption
    1992
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    This report is based on surveys carried out in Burundi, Chad, Côte d'Ivoire, the Gambia, Ghana, Mali, Senegal, the Sudan and Uganda to identify the various types of fermented fishery products, their processing characteristics and economic importance. It was observed that fermented fish processing is an artisanal activity and the processes differ from one country to another. Three basic methods were identified: fermentation with salting and drying; fermentation and drying without salting; and fer mentation with salting but no drying. It was also observed in the study that, unlike in Southeast Asian countries, fermented fishery products in Africa are usually whole or in cut pieces, and are not a paste or sauce. Fermented fish is used in Africa both as a condiment and as food fish. Fermented fishery products contribute to protein intake of the people especially those in the rural hinterland where fresh fish is not readily available. Curing by fermentation was found to be an important metho d of preservation particularly because poor quality fish or unpopular species of fish are usually processed in this way. For this reason, fermentation helps to salvage fish which would otherwise have been thrown away. Post harvest losses in African artisanal fisheries may thus be lower than often assumed. The sanitary conditions of fermented fish production were generally found to be poor and processing methods were not standardized. In the light of the observations made, some recommendations ha ve been suggested to improve quality in order to enhance intra-regional trade in fish and fishery products.
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