Fermented fish in Africa

Table of contents

A study on processing, marketing and consumption

prepared by
Kofi Manso Essuman
Fish Utilization and Marketing Service
Fishery Industries Division


Rome, 1992

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

ISBN 92-5-103255-6

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy.

FAO 1992


Preparation of this document


1. Introduction

2. Literature review

2.1 Introduction
2.2 Microbiology of fermented fishery products
2.3 Chemical changes during fish fermentation
2.4 Quality and marketability of products
2.5 Safety

3. Fish processing characteristics

3.1 Overview
3.2 Gender roles in fish processing
3.3 Sources of fish
3.4 Traditional methods of fish fermentation
3.5 Salting
3.6 Types of fermentation tanks
3.7 Drying of fermented fish
3.8 Solar driers
3.9 Health hazards and hygienic aspects of fermented fish processing
3.10 Quality evaluation of products
3.11 Spoilage and prevention of losses
3.12 Packaging

4. Socio-economic evaluation of fermented fish

4.1 Volume
4.2 Price structure
4.3 Prevention of losses
4.4 Value
4.5 Generation of employment
4.6 Capital investment
4.7 Use of technology
4.8 Role in domestic and international trade

5. Distribution and marketing

5.1 Fermented fish marketing
5.2 Mode of distribution

6. Consumer attitudes to fishery products

6.1 Fish consumption patterns
6.2 Substitutes for fermented fish
6.3 Nutritional evaluation of fermented fishery products

7. Research activities on fermented fish processing

8. Conclusion

9. Recommendations

10. References

11. Acknowledgements