From Lab to Plate: CSIR Showcases Food Innovations and Fish Smoking Heritage in Accra

Amy Atter¹, Queronica Q. Quartey², Stephen Nketia¹, Jolene Nyako¹, Evelyn Serwa Ayeh¹, Anthonia Andoh-Odoom¹, Hayford Ofori¹, Mary Obodai¹, Wisdom Amoa-Awua¹, Seth Koranteng Agyakwah³

1CSIR- Food Research Institute

2Labour Productivity Centre

3CSIR- Water Research Institute

In line with the requirements of the HFA Grant Agreement for regular reporting on project activities, including milestones, and on the use and dissemination of project results, the project partner, the Council for Industrial and Scientific Research (CSIR), hosted a dissemination workshop on 28 March 2024 at the CSIR-Food Research Institute (CSIR-FRI), one of the Council’s HFA Implementing Institutes. The programme covered project activities, outputs and impacts of the HealthyFoodAfrica project, with a focus on WP6: Innovative food products and processes to support innovative agribusiness models. Participants included representatives from partner organizations such as government agencies, international organizations, industry associations, and academic institutions.

The event, led by Dr. Jolene Nyarko, a Nutrition Expert and Team Member at CSIR-FRI, featured key presentations and discussions. These included a welcome address from Prof. Charles Tortoe, Director of CSIR (CSIR-FRI), an overview of the HFA project and Accra FSL by Dr. Seth Agyakwah, Project Coordinator, and a presentation on WP6 focusing on outputs and impacts at CSIR (CSIR-FRI) by Dr. Amy Atter, CSIR Project Co-lead and WP6 Lead. Additionally, Mr. Emmanuel Kwarteng, an HFA PhD student and technical expert on Ahotor fish smoking oven modifications, presented technical research addressing operational challenges. Mr. Stephen Nketia, CSIR-FRI Business Development Expert, discussed a model business plan, while Dr. Queronica Q. Quartey, project gender expert from the Labour Productivity Centre, covered the project’s gender responsiveness. Finally, there were follow-up discussions after the presentations and an open forum for in-depth discussions on the issues raised in general. Through these interactive discussions, participants exchanged ideas, expressed challenges being encountered, and shared their experiences in food systems in Ghana. They also shared their thoughts on the project and its benefits.

Highlights of the speeches, presentations and deliberations included the following:

1. The importance of innovation and transformation for sustainable food systems while working within the country’s legal framework.
2. Research in food value addition is crucial for transformation, including novel foods, market access, reduced post-harvest losses, and expanded business opportunities, especially for women.
3. Profitability is key to sustainability in food systems; businesses should use the business canvas model.
4. Aquaculture development and fish processing are vital for supporting declining marine catches, human nutrition, and livelihoods. Marketing value-added fish products should consider consumer preferences, branding, and social media platforms like WhatsApp and Facebook.
5. Further research on improved fish smoking technologies like the Chorkor smoker and Ahotor oven is needed to produce safer, environmentally friendly fish. Training artisans for mass construction and innovative marketing of these technologies is essential.
6. Gender-responsiveness is crucial, highlighting the significance of time and labor considerations, gender awareness, and linkages between increased incomes and family wellbeing. Public education on safer smoked fish and training youth artisans, including women, are necessary for broader dissemination and adoption of new technologies.

The programme took the opportunity to review the research and development of fish smoking ovens in Ghana and the modifications that have been made. An important development in the fish processing sector is the use of improved fish smoking ovens. The modifications to the Ahotor and Chorkor smoking ovens are expected to ensure that trays of fish are smoked evenly, resulting in consistent flavour, texture and appearance. This uniformity enhances product quality and consumer satisfaction, increased efficiency, consistent product quality, improved health and safety standards, environmental sustainability and reduction of PAHs are just some of the many benefits expected from these modified ovens. To promote sustainability through continued research, development and technology dissemination in the fish smoking sector, even beyond the life of the HFA project, representatives of the Ministry of Fisheries and Aquaculture Development and the Fisheries Commission were each presented with a pull-up banner of “Modified Chorkor and Ahotor Smoking Ovens with Fat Collection Trays” to serve as a charge to policy makers to promote the adoption and use of the modified ovens. They expressed their commitment to the cause.

Another highlight of the dissemination workshop was the formal opening of the Fish Smoking Oven Museum at CSIR-FRI for the display of original and modified fish smoking ovens by the Chairman of the Board of CSIR (CSIR-FRI), Nana Osei Bonsu, the Director, Prof. Charles Tortoe, the Deputy Director, Dr Charlotte Oduro-Yeboah, and other Board members. Participants toured the museum and also visited the Food and Drugs Authority (FDA) and Ghana Standard Authority (GSA) certified Safe Fish Compliance Processing Facility, which was established with the support of the HFA. Finally, the participants visited an exhibition of the various innovative fish-based products developed by the Product Development Team at CSIR-FRI, led by Ms Evelyne Serwa Ayeh, as part of the project’s WP6 activities. They had the opportunity to taste the exhibits.

Representatives of key institutions in the fish value chain expressed their gratitude to the project, partners and funders. Stakeholders pledged their support and commitment to ensure that the impact of the project is sustained in Ghana.