The Food and Water Research Institutes of the Council for Scientific and Industrial Research-CSIR and partners, have modified the widely accepted indigenous fish smoking oven – the Chorkor Oven, into an improved product called Ahotor Ovens.
It has fat-collection trays to promote healthy production and consumption of fish. This was built under the Healthy-Food-Africa project funded by the European Union.
At a dissemination session, the two institutes explained that they were in search of what could be done beyond selling fish in its fresh state by farmers.
Welcoming participants, Director of CSIR’s Food Research Institute, Professor Charles Tortoe, empasised the need to develop a healthier oven to process fresh fish.
Introduced in the 60s in Ghana, the researchers found that the Chorkor Oven method is widely used across Africa, but has negative health implications, and therefore the need for its improvement for adoption, healthy production and consumption of fish.
Before developing the product, CSIR involved key stakeholders like the Fisheries Commission and her Ministry, FDA, Ghana Standards Authority, and fish processors.
Catfish processed in different ways such as fish balls, fish sausage, burger, fish chips, etc, was exhibited. To boost research in the industry, a fish smoking oven museum has been opened to the public at the Food Research Institute.
A Senior Research Scientist at the Institute, Dr. Mrs. Amy Atter, said the project would be scaled up to the communities.
The overall goal is to make food systems in ten African cities in six countries across three African macro-regions, more sustainable and equitable.
