Markets for Artisanal Fish Smoking
The ability to sell better quality products for a higher price, have access to more markets, or produce products which have a longer shelf-life, can incentivize the use of appropriate technology, such as improved smoking kilns, better packaging, improved practices, and better storage facilities. Appropriate technologies can also add further value to products by helping processors meeting national food safety requirements/certification/standards. A key driver is higher value markets, such as supermarkets and other retailers which provide products to domestic, regional or international consumers.
Access to certain markets, such as the EU, requires meeting food safety standards related to Polycyclic aromatic hydrocarbons (PAH). Products for sale on the EU market are required to have a maximum level of 2,0 μg/kg of Benzo(a)pyrene and a maximum of 12,0 μg/kg for the total of 4 key PAH compounds in smoked fish muscle.
As well as the food safety implications, product that contains higher levels will be rejected and likely be destroyed and hence constitute a food loss and waste (FLW).
Key Publications
| Value-addition and SME's: Raison D'etre and Lessons Learnt This document describes work undertaken in Africa to support small and medium-sized enterprises, and to reduce food waste losses, in regards to fish product. |
| Dried or Smoked - Value Added Fish Included are the successes and opportunities of each case study performed, specifically the value addition of community involvement, marketing of smoked fish products, and research on drying trials using refurbished dryers. |
| Dried and Smoked Fish Export - How to Serve the Demand of Africans Living Abroad Information to support the export of smoked fish to the EU and US. |
More Resources
More Resources
31 October 2023
