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The Chorkor
oven
In Ghana, smoking is the
most widely practised method of preserving,
processing and storing fish. Practically all fish
species available in the country can be smoked, and
it has been estimated that between 70 and 80
percent of the domestic marine and freshwater fish
catch is consumed in the smoked form. Fish smoking
is also the most common economic activity for women
living in the coastal towns and villages, as well
as along the Volta Lake and rivers in fishing
communities.
In
Ghana, the chorkor oven has raised the
incomes and living standards of fishing
communities
FAO/18298
/P. Cenini
Until the end of the
1960s, the traditional ovens used mostly for fish
smoking had considerable disadvantages, including
low capacity and inefficient fuel usage, which
caused poor-quality smoked fish and significant
post-harvest losses. Because of the poor
performance of these traditional ovens, more
fuelwood than necessary was used for the smoking
process, which contributed to the depletion of the
forest. The health of women fish smokers was also
at risk because the smoke was getting into their
eyes and lungs, their fingers were getting burnt
and they were exposed to the raw heat.
In 1969, an improved
traditional fish smoking oven - the Chorkor oven -
was introduced into the country. Developed by FAO
and Ghanaís Food Research Institute of the
Council of Scientific and Industrial Research
(CSIR), the Chorkor has numerous distinct
advantages: it is easy to use, has a high capacity,
uses little fuelwood, results in shorter smoking
time and produces high-quality smoked fish.
The oven was popularized
in Ghana through a number of training programmes
and promoted by the participatory approach. In each
community, fish smokers were told of the benefits
of the Chorkor oven and ten women were chosen as
processors to participate in the project. The
selected women were involved from the outset in the
implementation process, which ensured its high
acceptance and adoption rates in the country. They
had to provide the required quantity of mud and
water and participated in the construction of the
oven base. One Chorkor oven was constructed for and
owned by each of the ten processors. At least one
mason and one carpenter were trained in each
community to be responsible for the construction of
additional ovens. As part of extension activities,
presentations were made at workshops and seminars,
a userís manual was produced in English and
French, and a video cassette (with an explanation
of construction and use) was prepared for fish
smokers, extension agents and students.
The Chorkor oven has
demonstrated the potential of traditional
technologies in meeting present day challenges. It
has raised the income, living standards and
nutritional status of fishing communities in Ghana.
Not only has its successful example encouraged
younger women to take up fish smoking as a
profession, but it has also spawned integrated
programmes leading to the further socio-economic
and rural development of the fishing communities.
Although initially
developed for use in Ghana, the Chorkor oven has
now received wide acceptance in most western,
central and eastern African countries, through a
number of initiatives supported by multilateral and
bilateral sources. To date, Cameroon, Ethiopia, the
Gambia, Kenya, Lesotho, Nigeria, Sierra Leone,
Tanzania, Uganda and Zambia have demonstrated their
commitment to adopting this simple and
cost-effective technology. Most recently, under a
Telefood-funded
project in Guinea,
Chorkor ovens were constructed to boost the
nutrition and income of women's fishing
communities.
Further
information
Subcategories
The Chorkor ovenIn Ghana, smoking is the most widely practised method of preserving, processing and storing fish. Practically all fish species available in the country can be smoked, and it has been estimated that between 70 and 80 percent of the domestic marine and freshwater fish catch is consumed in the smoked form. Fish smoking is also the most common economic activity for women living in the coastal towns and villages, as well as along the Volta Lake and rivers in fishing communities.
Until the end of the 1960s, the traditional ovens used mostly for fish smoking had considerable disadvantages, including low capacity and inefficient fuel usage, which caused poor-quality smoked fish and significant post-harvest losses. Because of the poor performance of these traditional ovens, more fuelwood than necessary was used for the smoking process, which contributed to the depletion of the forest. The health of women fish smokers was also at risk because the smoke was getting into their eyes and lungs, their fingers were getting burnt and they were exposed to the raw heat. In 1969, an improved traditional fish smoking oven - the Chorkor oven - was introduced into the country. Developed by FAO and Ghanaís Food Research Institute of the Council of Scientific and Industrial Research (CSIR), the Chorkor has numerous distinct advantages: it is easy to use, has a high capacity, uses little fuelwood, results in shorter smoking time and produces high-quality smoked fish. The oven was popularized in Ghana through a number of training programmes and promoted by the participatory approach. In each community, fish smokers were told of the benefits of the Chorkor oven and ten women were chosen as processors to participate in the project. The selected women were involved from the outset in the implementation process, which ensured its high acceptance and adoption rates in the country. They had to provide the required quantity of mud and water and participated in the construction of the oven base. One Chorkor oven was constructed for and owned by each of the ten processors. At least one mason and one carpenter were trained in each community to be responsible for the construction of additional ovens. As part of extension activities, presentations were made at workshops and seminars, a userís manual was produced in English and French, and a video cassette (with an explanation of construction and use) was prepared for fish smokers, extension agents and students. The Chorkor oven has demonstrated the potential of traditional technologies in meeting present day challenges. It has raised the income, living standards and nutritional status of fishing communities in Ghana. Not only has its successful example encouraged younger women to take up fish smoking as a profession, but it has also spawned integrated programmes leading to the further socio-economic and rural development of the fishing communities. Although initially developed for use in Ghana, the Chorkor oven has now received wide acceptance in most western, central and eastern African countries, through a number of initiatives supported by multilateral and bilateral sources. To date, Cameroon, Ethiopia, the Gambia, Kenya, Lesotho, Nigeria, Sierra Leone, Tanzania, Uganda and Zambia have demonstrated their commitment to adopting this simple and cost-effective technology. Most recently, under a Telefood-funded project in Guinea, Chorkor ovens were constructed to boost the nutrition and income of women's fishing communities. |
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