This presentation was made by Prof. Francis Nunoo of the University of Ghana. He indicated that the fish supply in Ghana is from multiple sources i.e. large importer of fish, mostly small pelagics, small and growing aquaculture sector, mostly tilapia. Also, a significant inland fisheries sector has much uncertainty in terms of the actual volume of landings and finally, the marine capture fishery altogether supplies the average Ghanaian with 25-35 kg of fish per year, one of

the highest in the world. He mentioned that small fish are gotten from industrial trawlers, of which about 76 trawlers have been licensed, semi-industrial (Ghana boat) has about 350 boats, and artisanal has over 14,000 canoes which were the focus of their work.

He added that semi-industrial and artisanal produce small fish which is approximately 200 000 tons and industrial produce small fish of approximately 75 000 tons. He mentioned that their research study focused on the marine pelagic species anchovies, chub mackerel, Atlantic bumper, moon fish and round scad, and other small fish from other species. From their study, they were able to develop a value chain for canoe fishery in Ghana. It moves from fisher, intermediary trader (comprising consumers and fish meal), processor, trader (wholesaler, retailer, consumer, and others). According to him, the value chain begins from the fisherman/woman to the intermediary trader to the processor to the trader, wholesale, retailer to consumers. He explained that according to the research there is a value added to the fish as it moves along the value chain. He stated that using anchovy for instance at the Tema landing area, the value of fresh fish is very low with the fisher but increases slightly at the intermediary fresh fish trader who also earns very little per kilogram and further increases with the processor and trader who earn more by trading.

In his conclusion, he indicated that there has been a shift from the consumption of sardinella to anchovy in recent times. There is high labour intensity for each canoe, ranging from 27 – 47 workers up the value chain from fishers to processors/

traders. Processors/traders and boat owners obtain the highest profit in the chain and not the workers, especially during the high season.

The key finding from the survey was presented by Mrs. Amy Atter of the CSIR Food Research Institute. The study focused on improving the processing of small fish as food. It was realized from the study that Ghana has a strong distribution and marketing system of fish, and fish caught in Accra is easily transported to every part of the country. The small fish is readily available, affordable even for the rural and urban low-income groups, very nutritious, can be used in most foods, and contributes to food and nutritional security in general. However, quality loss emanating from improper handling of fish, poor storage conditions, and many other bad practices reduce its nutritional quality as well as the cost and value of fish. The study also identified the quality and safety issues in the value chain (harvest, processing, storage/transportation/trading), and the possible cause of contaminations. She mentioned the value chain from harvesting where there is possible contamination from different chemicals including heavy metals, microorganisms, and parasites; processing where there is the reduction of nutrients, microorganisms, and contamination by processing by-products; storage/transportation/trading where there may be a reduction of nutrients, contamination and growth of microorganisms of which certain moulds may even produce aflatoxins; and food preparation where there may be insufficient heating, destruction of vitamins, and contaminants.

She indicated that their study revealed that the quality of processed small fish is rich in proteins and micro-nutrients and significantly contributes to a balanced diet directly or as a fortifier. However, the nutrient composition depended on fish species so advised participants to consume different varieties of small fish. She added that market samples of smoked small fish showed high levels of Polycyclic Aromatic Hydrocarbons (PAH) above the recommended limit in most samples. There were also high microbial counts of processed samples of small fish obtained from some markets in Ghana. There is a need to improve hygienic practices and conditions, smoking methods, and ovens. She indicated that another area of their study was improvements in the sun-drying of small fish through the introduction of wooden platforms and netted racks. She added that the team trained women fish processors and sellers on best hygienic practices, processing practices, packaging, and product development (value addition) in four (4) selected fishing communities in Ghana.

In concluding, she gave some recommendations recognising the importance of small fish in the food system for food and nutrition security. She added that the nutrient content of small fish was shown to be higher than in some big fish species like tilapia. For that reason, people should not look down on them but value them and increase their consumption as they significantly contribute to a balanced diet when eaten directly or as a fortifier in other foods, especially carbohydrate-dense foods. She also recommended inclusive and collaborative technology improvements needed such as smoking ovens, hygienic practices, and support for the value chain actors especially women with suitable training and infrastructure.

Prof. Joseph Yaro bemoaned the risk of policy bias against small fish in Ghana. He stated that emphasis on small fish is absent in the following national policies: Fisheries and aquaculture sector development plan 2011-2016; Ghana Fisheries Act 2002 (Act 625); Ghana Fisheries Amendment Act 2014; Ghana Fisheries Amendment Regulations 2015 (LI 2217); Ghana Fisheries Regulations 2010 (LI 1968); National Fisheries Management Plan 2015-2019; Ministry of Fisheries and Aquaculture Development. Medium Term Expenditure Framework: 2019-2022; Food and Agriculture Sector Development Policy (FASDEP II) 2007; and National Nutrition Policy 2016.

He indicated that there is a policy silence on small fish benefits because of the risk of artisanal fishers targeting small fish getting delegitimized; policy bias against small fish harvesting because of the risk of women fish processors’ infrastructure & viability being neglected; and policy push for aquaculture growth because of risk of small fish diverted to fishmeal. He indicated that by so doing, there will be fewer fish for lower-income groups and more fish for the rich since small fish are more affordable, more nutritious, easier and cheaper to process, transport & store and have strong consumer preference.

He concluded by recommending that there is a need to recognize the benefits of small fish in fisheries, aquaculture, health, and social and economic policies. Explicit food security and nutrition policies that promote the consumption and utilization of small fish, especially among low-income groups. Facilitate infrastructure and technology required for sustainable harvesting, processing, and marketing of safe and nutritious small fish. Avoid an implicit institutional focus on aquaculture at the cost of small fish. Pre-emptively prevent small fish to be used in fishmeal for animal feed. Effective collaboration and communication among stakeholders in the small fish value chain.

ccording to Prof. Yaro, Institutions have failed in organizing available human resources for work. He indicated that for the past 10 years, the country has been moving in circles and institutions are working independently in implementing

policies and strategies while they could collaborate with other Institutions for better implementation and impact. He said the Metropolitan, Municipal, and District Assemblies (MMDAs) have lots of workers in the markets of which Institutions such as the Fisheries Commission (FC), Food and Drugs Authority (FDA), etc. could work with to help implement their programs. He indicated that if Fisheries Commission should train fish traders on how to handle fish in the markets but does not involve the MMDAs workers such as city guards whose work is in the markets to ensure that the traders are practicing what has been taught, the impact of the training program will not be felt. He called on institutions to do more collaboration and work together to achieve their objectives. On the issue of technologies developed, he indicated that there should be timelines in upscaling technologies and there is a need to find synergies between the innovations developed and how effective they can be employed to solve problems. In doing so, he said local craftsmen in the districts and municipalities should be involved in the development and production of the technologies. He concluded that no institution could execute its mandate if it does not have a broad-based human resource who will support them.

There were further discussions and contributions on the key findings of the project as presented and participants asked questions and made contributions to the presentations.

• The statement “which of the small fish should be caught and which of them should not be caught” was food for taught for the gathering.
• On food safety issues, a participant who had observed that some fish traders sprinkled or waxed oil on smoked fish displayed for sale to make it look fresh whilst others lighted mosquito repellents to ward off flies; and enquired if those practices were acceptable. A representative of the National Fish Processors and Traders Association (NAPFTA) told participants that such practices were not acceptable, and NAPFTA has been educating its members to desist from such practices. The sprinkling of oil (waxing) was explained that after fish had been exposed to the sun and dust, the traders sprinkle the oil just to make it look fresh. Even though she admitted that there are health issues, she called on stakeholders to help educate the traders on food safety practices. She added that educating and helping to certify fish processors were part of the mandate of the association and was certain fish processors and traders involved in unacceptable practices may not be members of the association or a few bad nuts among NAPFTA members. Another processor indicated that the sprinkling of oil on the fish is an indigenous technology for preserving the fish. She indicated that the practice should not be condemned totally but it is done in the interest of the consumer. The buying of fish that is subjected to these practices remains the choice of the consumer. A representative from Food and Drugs Authority (FDA) informed the participants that the Authority has been educating traders on food safety practices and assured participants of continued education to the traders. She disclosed the FDA is propagating safer food for safe health.
• A member of the Tema Fish Processors Association told participants that the association does not receive any support from fish projects in Ghana even though many of them visit them and assure them of some support that never materialise. She called for platforms for learning and other intervention programs for fish processors.
• A participant bemoaned that there is no representative of Fish Processors at the National level where policies and strategies are formulated. This she said is a worry to the associations since their sentiments and problems do not get to the National level even though they have national executives and therefore called on stakeholders to ensure there is a representative of the National Association. A participant indicated that the associations have promoted dialog between members and have improved on their activities.
• A processor from Ningo-Ahwiam compared the technology learned from the implementation of the SmallFishFood project which has helped them a lot; drying of fish is now done on a rack which prevents it from dust and other forms of contamination. He said new products such as fish powder and doughnuts have been developed. But her concern was the absence of a market for their newly developed products. A participant from FDA indicated that they have registered a lot of new products developed from fish. She informed her about the procedures to go through to get the product to the formal markets.
• On technology dissemination, a participant informed the gathering that technologies have been developed without the involvement of local artisans and end users. She cited the Ahotor smoking oven which the majority of the beneficiaries have abandoned because of challenges they encountered in their usage. She appealed to researchers to work closely with the beneficiaries for maximum impact and use of technologies. She appealed to the researchers and NGOs again to reconsider the improvement of the Ahotor oven and address its challenges for the processors.

As part of the program, products developed by the SmallFishFood project were exhibited and tasted by partners and participants. These were hygienically processed and packaged fish, fish powder, fish sauce (shito), and fish-fortified foods including porridge, apapransa, biscuit, doughnuts, mpotompoto, yakeyake.