Assessment of Post-Harvest Fish Losses at the Landıng Site and during Transportatıon at Tema Fishing Harbour, Ghana

Abstract

The fisheries sector in Ghana plays a significant role in food security and nutrition for many people, especially the poor. Fisheries importantly contribute to the animal protein supplies to many countries in the world, both the developed and developing ones. In developing countries, fisheries play an important role in food security. Fish is vulnerable to postharvest deterioration. Damage by post-harvest can be in the form of fleshly damage or spoilage. Mishandling of fish leads to physical damage whereas deprived hygiene and environments expedite spoilage. High temperature, inappropriate processing, storage and supply of fish are some of the phases that enhance the vulnerability of fish to physical damage. The study was conducted at Tema fishing harbour, Ghana to identify the types of post-harvest fish loss (PHFL) that occur at the landing site and during transportation. Questionnaires were randomly administered to 50 fishers (fishermen and transporters). The study identified burrito, herrings, redfish, moonfish, mackerel, and tuna as the fishes mostly harvested. Herrings were noted to have the highest spoilage vulnerability and the least was tuna. Physical losses were most frequently experienced by the fishers due to the mishandling of fish. The study recorded 12,600 kg (GH₵14,224.50) (2621.79$) of fish harvested during the study period of which 2,196 kg (GH₵2,418.20) (445.77$) was lost. It was Research Article Volume 3 Issue 4 Received Date: December 20, 2019 Published Date: December 30, 2019 DOI: 10.23880/ijoac-16000178 International Journal of Oceanography & Aquaculture Assan D, et al. Assessment of Post-Harvest Fish Losses at the Landıng Site and during Transportatıon at Tema Fishing Harbour, Ghana. Int J Oceanogr Aquac 2019, 3(4): 000178. Copyright© Assan D, et al. 2 recommended that fishermen carry along with them enough ice when going fishing. Proper handling measures must also be followed for the reduction of fish spoilage.