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A Review on the Application of Improved Fish
Handling and Smoking: Safe Quality and Potential
Business Venture for Developing Countries
John Alosias
University of Juba
ABSTRACT
Fish products play an important role in improving human nutrition and economic growth. However, many
communities and poor rural households relying on fish to meet their end needs are still constrained by postharvest losses of fish and fish products in the value chain due to spoilage, expensive processing technologies
and inability to start a fish business venture. To address such concerns or losses, this study provided a
comprehensive review on acceptable practices to address potential hitches threatening safety of fish and fish
products, specific factors influencing the smoking process and the reward for adopting improved techniques
as well as eight stimuli for safe food processing and production in developing countries. It was emphasized
that good hygiene, improved handling and smoking are critical drivers that reward improved quality of fish
products and better earnings to the local communities. Selection of fuel and smoking kiln, addition of salt and
other factors affecting the smoking process also play an important role in extending the shelf life of the
products and lure consumers’ preferences. Additionally, eight stimuli have been identified as incentives to
boost safe fish processing and production. The stimuli and other recommended approaches reviewed in this
study target a lucrative endeavor to improve livelihood and earnings for the local people and attract
international consumers to boost national economy as well. The outcome can lead to diversification of income
generating opportunities, rather than relying on non-food producing sectors, that may surmount food
insecurity and poverty in rural or remote areas in developing countries.
Keywords: improved fish handling; perishable products; fish smoking; food safety; food security; production
incentives; business venture; South Sudan; developing countries.
Classification: FOR Code: 070499
Language: English
LJP Copyright ID: 925652
Print ISSN: 2631-8490
Online ISSN: 2631-8504
London Journal of Research in Science: Natural and Formal
Volume 20 | Issue 5 | Compilation 1.0
465U
© 2020. John Alosias. This is a research/review paper, distributed under the terms of the Creative Commons Attribution-Noncom-mercial
4.0 Unported License http://creativecommons.o rg/licenses/by-nc/4.0/), permitting all noncommercial use, distribution, and
reproduction in any medium, provided the original work is properly cited.
A Review on the Application of Improved Fish
Handling and Smoking: Safe Quality and Potential
Business Venture for Developing Countries
John K.B Alosias
ABSTRACT
Fish products play an important role in
improving human nutrition and economic
growth. However, many communities and poor
rural households relying on fish to meet their end
needs are still constrained by post-harvest losses
of fish and fish products in the value chain due to
spoilage, expensive processing technologies and
inability to start a fish business venture. To
address such concerns or losses, this study
provided a comprehensive review on acceptable
practices to address potential hitches threatening
safety of fish and fish products, specific factors
influencing the smoking process and the reward
for adopting improved techniques as well as
eight stimuli for safe food processing and
production in developing countries. It was
emphasized that good hygiene, improved
handling and smoking are critical drivers that
reward improved quality of fish products and
better earnings to the local communities.
Selection of fuel and smoking kiln, addition of
salt and other factors affecting the smoking
process also play an important role in extending
the shelf life of the products and lure consumers’
preferences. Additionally, eight stimuli have been
identified as incentives to boost safe fish
processing and production. The stimuli and other
recommended approaches reviewed in this study
target a lucrative endeavor to improve livelihood
and earnings for the local people and attract
international consumers to boost national
economy as well. The outcome can lead to
diversification
of
income
generating
opportunities, rather than relying on non-food
producing sectors, that may surmount food
insecurity and poverty in rural or remote areas
in developing countries. Further studies should
be conducted on the economic performance,
consumption pattern as well as quantitative &
qualitative assessment of the nutritional contents
and microbial profile of fresh and smoked fish
products in South Sudan and other developing
countries to unmask the improved aspect
discussed.
© 2020 London Journals Press
Keywords: improved fish handling; perishable
products; fish smoking; food safety; food security;
production incentives; business venture; South
Sudan; developing countries.
Author: Department of Fisheries, School of Natural
Resources & Environmental Studies, University of
Juba, P. O. Box 82, Juba, Republic of South Sudan.
I.
INTRODUCTION
Concerns over the quality of fresh and processed
fish products are an authentic anxiety for
producers and end users that never fades away.
This reality will continue to exist because fish is
one of the crucial diets needed for better human
health performance. Many poor rural households
rely heavily on fish (Béné et al., 2009) as proteinrich food and income generating commodity.
When consumed once per week or more (He et al.,
2004), or consumed at approximately 900
mg/day (Kris-Etherton et al., 2002) if possible,
fish has the potential to reduce mortality from
coronary heart disease (He et al., 2004), supply
omega-3 fatty acid, protein, vitamins, selenium
and iodine (Odeyemi et al., 2020; Elbashir et al.,
2018; Odeyemi et al., 2018) – particularly
nutritionally digestive proteins such as lysine and
methionine among other amino acids, lipid
soluble vitamins A and D, and microelements
such as calcium among others (Medina et al.,
2009).
London Journal of Research in Science: Natural and Formal
__________________________________________
Influenced by the quantity of catches, sources and
channels of supply to end users, the demand for
fish is still on the rise since 1960s (FAO, 2016).
About 5 percent of the population in Africa
(Adeyeye & Oyewole, 2016) depend on fisheries
resources to meet their end needs. Many African
countries have also established national targets
for improved productivity and revamped
economic growth that are internationally wellsupported (Ickowitz et al., 2019). In South Sudan,
the number of people relying on fish as a source of
food and income was estimated below 18 percent
of the total population (Alosias, 2019). Similar to
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London Journal of Research in Science: Natural and Formal
other developing countries, initiatives to develop
the fishery sector for economic growth have
already been identified as a national priority
program by the government of the Republic of
South Sudan to improve individuals’ living
conditions and the national economy (Alosias,
2018). With increasing human dependency on fish
products, global annual harvest of fish from lakes,
rivers, seas & oceans became the largest extractive
use of wild resources (Salvi &Brashier, 2014).
In spite of these contributions and growing
demand, fish after harvest is highly perishable
because of its high susceptibility to microbial
attack (Ashie et al., 1996). As a perishable food
item, fish has shelf life ranging from several days
to about three weeks (Amit et al., 2017). The
losses of fish after harvest are described by
Akande and Diei-Quadi (2010) as physical loss
(i.e., damages to body parts), quality loss (i.e.,
unacceptability or spoilage) and market force loss
(i.e., monetary). Exacerbated by poor road
infrastructure, seasonal changes, improper
packaging and storage among others, the
magnitudes of annual post-harvest losses of
landed fish weight were estimated at 35-40%
regionally and 25% globally (Adeyeye & Oyewole,
2016). These losses vary by type of species, size
and hygiene status. As a result, people managed to
develop innovative approaches to break through
the hurdles. For example, hanging fish over fire to
dry gained more attention and the smoke
improves the flavor with extended storage time.
Consequently, fish smoking became a universal
method for preserving fish (Tys et al., 2009). In
spite of this adaptation to smoking as a drying
method to preserve fish products for longer period
of time and improved flavor, many communities
and poor rural households relying on fish to meet
their end needs are still constrained by postharvest losses of fish and fish products in the
value chain in developing countries due to
spoilage, expensive processing technologies and
inability to start a fish business venture. To
address such concerns or losses, this study
provided a comprehensive review on acceptable
practices to address potential hitches threatening
safety of fish and fish products, specific factors
influencing the smoking process and the reward
for adopting improved techniques as well as the
eight stimuli for safe food processing and
production in South Sudan and other developing
countries. Figure 1 shows the general concept for
achieving safe quality and business venture
portrayed in this study.
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London Journal of Research in Science: Natural and Formal
Figure 1: The relationship linking IFAS, food safety and business venture.
II. POTENTIAL HITCHES WARRANT CAREFUL
ATTENTION
First and foremost, personal hygiene when
handling fish is at the forefront. Poor personal
hygiene is one of the major contributors towards
deterioration of the quality of fish and many food
products. Good hygiene practices always start
with proper hand washing in twelve steps
documented by the World Health Organization
(WHO, 2009). The steps were demonstrated using
visual aids.
Proper handling of fish before smoking is at high
stake because nothing can be done to its quality
during & after smoking. After smoking, fish can
also get spoiled via poor hygiene, crosscontamination and breakage etc. (Training
Division of the Sea Fish Industry Authority
[TDSFIA], 1987d). This is highly likely because
majority of people carry bacteria on their skins
and respiratory passages.
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Beginning from harvest time, microbes, autolysis
and cross-contaminations are common major
causes of fish and food deterioration or spoilage.
Spoilage begins either immediately during harvest
or when slaughtered and it is also influenced by
storage and processing conditions (Odeyemi et al.,
2020). When microbial load reach between 107
and 109 cfu/g, there is high chance it will lead to
production of off-odor or off-flavorwhich renders
the fish product unacceptable due to decline in
quality, palatability and shelf-life as well (MikšKrajnick et al., 2016; Odeyemi et al., 2018;
Odeyemi et al., 2020)and consequently negatively
affect efforts to curb food wastage and food
insecurity. Development of off-flavor as quality
loss of fish products in cold storage is generally
triggered by the influence of lipid oxidation
(Medina et al., 2009)due to attacks by radicals on
unsaturated fatty acids initiating the formation of
hydro peroxides which release freely new radicals
that generate low molecular weight volatiles such
asaldehydes, ketones and alcohols, or often
catalyzed by haemoglobin. For processed fish
products, several hitches on smoked fish
production have been well documented. Some
researchers already warned about the health risk
of human exposure to toxic compounds from
smoke (Salvi& Barnes, 2010) such as carbon
monoxide, sulfur dioxide, and poly-aromatic
hydrocarbons among others. Kodgule and Salvi
(2012) also listed diseases such as asthma, chronic
obstructive pulmonary disease known as an
emerging killer disease (Umoh & Etete, 2014) in
most developing countries, respiratory tract
infections especially in children and the elderly as
other complications associated with smoke
inhalation. Similar problems have been reported
in Nigeria (Umoh&Etete, 2014). In most cases,
women are the most affected group because they
are the dominant group in the processing industry
compared to men, citing examples from Ghana
(Overa, 1993) and Asia (Medard, 2001). The
smoked fish products might ended up losing
essentially functional compounds such as protein,
vitamin C and other valuable nutrients in the case
of improper application of the heating process
(Amit et al., 2017). Contamination of smoked fish
by Listeria spp. (Salihu et al., 2008) is another
potential snag.
III. IMPROVED FISH HANDLING & SMOKING
REWARDS BETTER QUALITY
Improved fish handling and smoking (IFHAS) is
an ever growing demand in the area of fish
processing and safety. One of the targeted areas in
ensuring fish or food safety is quality assurance. It
has been ascribed by International Standards
(Sciortino & Ravikumar, 1999) as a planned &
systematic action established to guarantee
confidence towards the quality of a given product
or service.Fish quality assurance requires specific
but detailed technical information (FAO & WHO,
2001),that also incorporate fish and fishery
products hazards and controls guidance (Food
and Drug Administration [FDA], 2011).Efforts to
control the storage temperature, application of
brine solution, packaging technologies and
supplemented/natural antioxidants have been
recommended to not only limit microbial spoilage
but also retard lipid oxidation (Medina et al.,
2009). Such effective approaches or strategies
aimed at preventing food spoilage should also be
guided by suitable policies and technologies that
can be used appropriately at processing and
storage stages (Odeyemi et al., 2020). Proper
preservation of fish entails retention of its
nutritional values, color, texture and flavor for an
extended period of time (Amit et al., 2017).
With increasing consumers’ demand for fresh
foodand growing efforts to keep or maintain the
freshness of raw fish upon harvest, strategies such
as efficient storage of fish in the forms of chilled
and frozen products are examples of highly
recommended practices which have also dominate
the proportion of fish production and
consumption in areas with developed technologies
– driven by rising demand for high quality
products and the impact of distant markets and
the need for long-term storage (Medina et al.,
2009).Application of ice in ice-cooler boxes as the
only method of fresh fish storage by fish retailers
in the local markets in the Republic of South
Sudan (Alosias, 2019) is an example of chilled
storage for fresh fish preservation commonly
practiced in developing countries, albeit the use of
refrigerators for storage of all types of fresh and
other processed foods can be found in
supermarkets. The term chilling and freezing are
sometimes used interchangeably when cooling is
conducted below 15ºCelsius as described in the
physical principles of food preservation (Amit et
al., 2017).
In an effort to withhold the sensory and
nutritional qualities of fish products, several
technologies such as modified atmosphere
packaging, freeze-chilling, chilling by use of slurry
ice, irradiation and many other groundbreaking
practices have been proposed and employed
(Medina et al., 2009).Data from a report
published by the Food and Agricultural
Organization of the United Nations have also
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Several practices such as application of heat,
salting and provision of cold systems are some
complementary recommendations aimed at
strengthening efforts to produce high quality fish
products. But some of these preservation methods
such as cold chain which help in extending the
lifespan of the product come with financial
implications (Gokoglu & Yerlikaya, 2015). Unless
new technologies are introduced, such methods or
approaches may not be practical in areas with no
ice production (Wang & Wang, 2005), particularly
in rural or remote areas in South Sudan and many
developing countries.
Application of heat is one of the oldest and
universal methods of preserving perishable food
products (FAO, 2012). Even if the application of
heat on fresh fish is effective against pathogenic
and spoilage microorganisms as well as
inactivation of enzymes and enhancement of
desirable flavor and taste, producers and
processors should be mindful of possible
detrimental effects of thermal sensitivity due to
cooking and sterilization (Medina et al., 2009).
Smoking fish products, categorized by Flick
(2010) as cold smoking (not exceeding 40ºC but
usually below 30ºC) having long smoking time &
shelf-life or hot smoking (greater than 80ºC)
having short smoking time & shelf-life using
hardwood & other materials, is one example.
Hardwood is generally a preferred source of fuel
because it imparts a milder flavor rather than
softwoods which have a more resinous flavor.
However, careful selection of wood is very crucial
because fuel woods that have previously been
exposed to chemicals or hazardous materials are a
major source of Benzo [a] pyrene (Stolyhwo &
Sikorski, 2005) —a marker of carcinogenic
polycyclic aromatic hydrocarbons that can
precipitate in smoked products and lead to
intoxication or food borne diseases. After an
assessment of the association between personal
exposure to benzo [a] pyrene from indoor air
pollution and leukocyte mitochondrial DNA copy
number, Wong et al. (2017) revealed that such an
exposure may alter mitochondrial dynamics.
These serious concerns were acknowledged but
argued with an assumption that consumers’
choices or preferences are more noticeable than
concerns over intoxication from certain woods.
Consumers’ preferences are generally linked to
flavor, aroma, and preservative effect (Tull, 1997).
Although Benzo [a] pyrene has been categorized
as carcinogenic to human health (International
Agency for Research on Cancer [IARC], 2012)
which targets organs such as lung, breast and
gastrointestinal tracts (Hamidi et al., 2016), its
existence solely cannot seemly be indicative of the
incidence and critical harmfulness of polycyclic
aromatic hydrocarbons in foods (European Food
Safety Authority [EFSA], 2008).
In smoking, the process combines the effects of
smoke, heat and drying simultaneously (Salvi &
Brashier, 2014). The smoke always deposit
chemicals such as Phenols and Formaldehyde in
the forms of vapors (TDSFIA, 1987a), which either
kill or prevent microbial growth in stored smoked
products for an extended shelf-life (Salan et al.,
2006), though they can increase with time and
temperature (Hood et al., 1983). It helps reduce
the water content of fish flesh via evaporation
(TDSFIA, 1987a) due to the movement of gases in
the smoke and the rising temperature over the
surface of fish flesh. The speed at which water is
lost from the surface of fish flesh, termed as
drying rate (TDSFIA, 1987a), increases with
increase in velocity of air in the oven which is also
influenced by the speed at which water can move
from within the flesh to its surface. Besides
reduction of water content, penetration of heat
and the chemical components formed a barrier
layer (TDSFIA, 1987a) which reduces the oxygen
that enters the flesh from the surrounding air and
reduces rancidity of the fat content as well. Both
smoke and heat components (FAO CXS 311e,
2013) can potentially allow the smoked products
to be transported and stored without
refrigeration. After 7 days of storage (KumoluJohnson et al., 2010), significant differences in
texture, appearance, odor, flavor and taste are
also noticeable. As smoked fish started to
dominate the demand for fish products in the
market, concerns over polycyclic aromatic
hydrocarbons levels could be curbed or mitigated
by increasing the distance between the fish and
the producing source of smoke as well as
optimizing
microbiological
food
safety
temperature (Hokkanen et al., 2018) and other
probable options.
London Journal of Research in Science: Natural and Formal
shown the total production and consumption of
fresh and frozen fish products above 10 million
tones (Medina et al., 2009).
Hot smoking mostly cooked fish (TDSFIA, 1987a)
which helps destroy autolytic spoilage and reduce
water activity within the flesh, while cold smoking
provides smoke-chemicals that can significantly
terminate spoilage microorganisms. In South
Sudan, similar to Uganda, Kenya and Tanzania
among others (Adeyeye & Oyewole, 2016), hot
smoking is a popular fish processing and
preservation method practiced traditionally.
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Although traditional fish smoking is common in
Africa, the processing and preservation
techniques employed by local fish processors and
producers vary from one place to another
(Adeyeye&Oyewole, 2016). It is still old-fashioned
generally associated with waste of heat/smoke,
injuries and others (Motorykin et al., 2015). The
products also pose health risk to consumers due
to poor hygiene & possible accumulation of
carcinogenic compounds (Essumang et al., 2012)
as also earlier mentioned (Stolyhwo&Sikorski,
2005).
One of the best ways to address the
aforementioned concerns in order to minimize
losses is by paying careful attention to enhanced
handling, packaging and storage (International
Labor Organization-World Employment Program
[ILO-WEP], 1982). This is a foundation to
improve handling and smoking practices.
Moreover, some recommendations for IFHAS
have already been developed precisely for hot
smoked fish processors (Bannerman, 2001)as well
asspecified safe minimum internal temperatures
for fish and other food products (United States
Department of Agriculture [USDA], 2015). Efforts
to encourage and supportIFHAS technologies in
Africa have been captured as essential tread of the
African Network on Fish Technology and Safety
(ANFTS) (ANFTS, 2017). In Ghana, the positive
influence of holding IFHAS campaign on
traditional fish processors has been acknowledged
(Affel & Smith, 2017). But in practice, selection of
the best quality raw fish is the first step (TDSFIA,
1987b) that ensures the best quality smoked fish
products. Subsequently, good & acceptable quality
can be ensured via proper handling of fish and
fish products right from the production site till
consumed (Sciortino&Ravikumar, 1999). The
process is then complemented by grading based
on species, sizes, qualities and prices. If preferred,
the raw fish products can be salted using dry salt
or brine solution prior to smoking. Salting helps
improve flavor & texture (TDSFIA, 1987a) of the
final smoked fish products and plays a
preservative role in reducing water content as salt
is observed into the flesh and draws out water in
form of drips or vapor.
A good fish smoking plan (FAO, 2005) should not
only consider applying IFHAS approach but also
improved smoking kiln. In such a plan, smoked
fish processors and producers are advised to
adopt Chorkor oven (figure 2) as an efficient fish
smoking kiln. This oven has also been
recommended by others (Jallow, 2005).
Figure 2: The Chorkor oven
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The FTT-Thiaroye oven, shown in figure 3, is
another example of an improved smoking oven
that was developed by FAO since 2008 (Ndiaye et
al., 2014) and currently adopted by more than 10
countries in Africa and Asia. This new improved
smoking oven works in compliance with food
safety requirements, capable of withstanding
adverse weather conditions, adaptable to different
sources of fuel and has lower exposure of the
processor to smoke and heat. Additional insights
on smoke producing unit of the oven, air
circulation and maintenance of the smoking kilns
or ovens are also available (TDSFIA, 1987c) for
fish processing practitioners and professionals.
But a comprehensive understanding and
implementation of IFHAS to produce food
products that meet safety standards works in
synergy with food safety policies and
recommended incentives or stimuli to food
processors and/or producers.
IV. THE PROSPECT ON IMPROVED FOOD
SECURITY SAFTY & INCENTIVES
The term food security has been defined as a
situation in which food production and
consumption provide everybody with physical and
economic access to adequate, safe and nutritious
food to meet their dietary demands and specific
food choices for better health performance all the
time (Ickowitz et al., 2019). In this context,
national food supplies should reach specified
levels of calorie requirements that focus on
national production of more calories rather than
interest on production of various types of foods.
With IFHAS as presented in this study, it is
believed that smoked fish products will surmount
food insecurity and livelihood challenges in the
Republic of South Sudan and many developing
countries. But these efforts may require careful
attention to improved food safety measures that
focus on safe food processing and production.
According to Adeyeye (2016), the prospect on
improved food safety delineates the need for
development of strategic food policies aimed at
upgrading the safety of food products and take
advantage of opportunities for globalization
including the promotion of trading these food
products domestically or internationally. Such
policies geared towards improving safety and
quality control to achieve sustainable and
profitable trade should be developed in
accordance with regional and international
agreements such as the Sanitary and
Phytosanitary (SPS) which recognized the Codex
Alimentarius
Commission
(CAC)
for
harmonization of food standards to reach the
World Trade Organization (WTO) objective of
market globalization of safe food production as
well as the Technical Barriers to Trade (TBT)
agreement among other important agreements.
London Journal of Research in Science: Natural and Formal
Figure 3: The FTT-Thiaroye oven (Ndiaye et al., 2014)
Without providing incentives to food processors
and producers, improving safety of food products
may be faced with difficulties during
implementation in South Sudan and many
developing countries. As highlighted by Adeyeye
(2016), improving safety of food products can be
achieved via adoption of incentives aimed at
upgrading the hygienic quality of the products as
well as awareness of the benefits in the medium
and long term. These incentives or measures were
grouped and termed in this study as the eight
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London Journal of Research in Science: Natural and Formal
stimuli for safe food processing and production
in South Sudan and other developing countries.
Policy and influential decision makers should
consider:
8. Tapping annual prizes for individuals, groups
or associations processing and producing
competitive food products that meet safety
standards.
1. Preferential rates of water and electricity fees.
Charging local processors and producers
specified preferential rates can help prevent
them from relying on free or cheap water
harvested from wells or open-surface water
bodies which are potential sources of
contamination of food products. This may also
attract local food processors and producers to
start using electric dryers and refrigerators,
among others, to produce good quality food
products that guaranteed safety of consumers.
As earlier mentioned, all these information were
comprehensively packed to enlighten fishers,
processors and all stakeholders involved in food
(e.g., fish) value chain to produce safe food
products while accommodating policy issues and
recommended but supportive stimuli to food
processors and producers in South Sudan and
many developing countries. The outcome of
IFHASapproaches coupled with the eight stimuli
for food processors and producers to produce safe
food products should lead to a lucrative endeavor.
2. Provision of technical assistance via adequate
training sessions on critical processing and
preservation steps by competent and/or
certified trainers for sensitization of fish
processors and all players actively engaged in
the fish value chain as well. Technical
assistance should also include promotion of
food
safety
awareness
on
hygiene,
contamination, economic, social and health
benefits as well as consumption patterns via
the available sources of communications.
3. Facilitating
technology
transfer
(e.g.,
infrastructure, transportation, electricity,
water supply etc.) from household level to
small or medium industrial scale coupled with
tax reduction and relevant business plan for
economic growth.
4. Facilitation of loans to groups or associations
as startup capital at reduced rates for
acquisition of
small equipment
and
machinery.
5. Subsidizing products locally produced as
motivation and encouragement to local
cooperatives or associations.
6. Provision of supports to local women groups
or associations actively engaged in food
processing to balance gender economic growth
in developing countries.
7. Encouraging the role of NGOs in collaboration
with relevant stakeholders to promote safety
and quality food processing and production.
Organizations such as WHO and FAO, to
mention a few, can play critical roles in
promoting safe processing and production of
food products. These organizations are
expected to be engaged with stakeholders in
defining national food safety policies under
appropriate food safety standards and provide
appropriate technical guidance for economic
growth.
V. THE ESSENCE OF A BUSINESS VENTURE
The reward of IFHAS practice should not only
yield quality products for consumers but also
improved earnings to fishers, processors and
traders etc. This is an auspicious opportunity
because processed food market had shown
unceasing progress as a result of rising
consumers’
demand
and
technological
advancements worldwide (Regmi & Gehlhar,
2005; Debnath & Khan, 2017; Amit et al., 2017) as
well as the mounting global market of processed
food items exceeding 5 trillion dollars (Amit et al.,
2017) which can be considered indicative of the
role of processed food products as a promising
business venture in developing countries. Such a
venture always comes with various challenges
(e.g., inadequate infrastructure etc.). But even if
losses from the total catches can dreadfully go
beyond 30 percent, proper post-harvest handling
of fish and fish products still remains a crucial
avenue for improved livelihood for millions of
people (Adeyeye & Oyewole, 2016) which also
provide foreign exchange to many African nations.
Getting better earnings as well as foreign
exchange remains a golden plate for most
business ventures adopting IFHAS. A business
venture using fish & fish products or other
commodities, if planned carefully and supported,
is an attractive avenue for many local people of
any country.
Initiatives such as those targeting policy
objectives to alleviate poverty and provide income
opportunity for self-sustenance business ventures
by the locals have been proposed by Papua New
Guinea (2014) as an effective way to alleviate
poverty and promote income generation in most
under-developed regions. In this proposal, it is
believed that Small and Medium Enterprise
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A business venture should also be supported with
a good marketing plan guided by summary of
market situation analysis that portray better
understanding of the expected products, their
supply and prices to position its unique advantage
(Engle, 2010). Such a marketing plan should
incorporate
product
differentiation
and
positioning, guidance on product lifecycle for
possible sales growth and maturity as well as
means of estimating net returns from the
business. Access to marketing opportunities, if
facilitated via investment support, is one of the
critical avenue that has a potential to improve
livelihood and income of the rural households
(Ickowitz et al., 2019). It requires comprehensive
understanding of the existing cultures, available
infrastructure and preferably short-distant
linkages to improve movement of food products
between producers and their targeted consumers.
In addition, encouraging local production of food
products, rather than imported ones, can improve
supply and availability of different food products
for local consumptions.
Smoked fish products, if processed in standard
way in South Sudan and other developing
countries, have the potential to not only ensure
consumers’ safety and boost producers’ income
but also attract international consumers. In
Nigeria, farmers managed to break into
international markets using new fish smoking
technology with efficient smoking and improved
packaging that meet international standards
under the Commercial Agriculture Development
Project with support from the World Bank
(World Bank, 2014). It was also reported that this
type of improvement reduces excessive use of
charcoals, encourages branded packaging, created
more employment opportunities and establish
competitive identity of the locally smoked
products into a business venture. Breaking into
international markets is one of the long-term
goals of adopting IFHAS approaches in South
Sudan and other developing countries.
VI.
CONCLUSION
The study covered important issues that present
the scope of IFHAS approaches to ensure safe
quality food products and potential business
opportunity under careful or appropriate
guidance. Such an effort can be achieved
successfully if fishers, processors, traders and all
those involved in handling fish till consumed, in
South Sudan and other developing countries (e.g.,
Uganda, Kenya, Tanzania etc. — where traditional
hot fish smoking has been reported as a common
practice), are equipped with better knowledge
about the potential hitches they will encounter
and the recommended or acceptable practices
with appropriate skills as well as the rewards in
terms of quality and earnings. Good hygiene,
improved handling and smoking are critical
drivers that reward improved quality of fish
products and better earnings to the local
communities. Selection of fuel and smoking kiln,
addition of salt and other factors affecting the
smoking process play an important role in
extending shelf life of the products and lure
consumers’ preferences. Eight stimuli have been
identified as incentives to boost safe fish
processing and production. The reviewed
approaches also target a lucrative endeavor to
improve livelihood and earnings for the local
people and attract international consumers to
boost national economy as well. The outcome can
lead to diversification of income generating
opportunities, rather than relying on non-food
producing sectors, that may surmount food
insecurity and poverty in rural or remote areas in
developing countries. Bewed to these improved
approaches, original studies should be conducted
to quantitatively & qualitatively assess the
London Journal of Research in Science: Natural and Formal
(SME) presents a potential vehicle to help rural
populations break through the barriers to export
market using appropriate technologies, logistical
efficiency and infrastructures right from
harvesting to retail marketing, and easy access to
start-up capital to be paid as instalment with less
stringent requirements. The proposal also
underscored specific support in terms of export
market awareness through seafood exposition
programs, post-harvest training for SME
operators and HACCP system that was developed
by FAO and WHO (2001), product branding,
piloting fisheries cooperatives to tie fragmented
fishers into groups amendable to moving volumes
to markets and for extension services, and build
fish markets, landing-sites and ice plants to
facilitate day-to-day activities in the value chain.
But these proposed activities should be planned
and implemented in a partnership approach to
promote wild capture fishery through niche
market development and promotion of the
products for exports. Such efforts may present a
phenomenal opportunity if supported by
establishment
of
research
infrastructures
(Alosias, 2018) as an additional key component to
improve the quality of original research data and
possibly accelerate the development of fishery
sector in South Sudan, and even many developing
countries, to produce safe fish products for both
subsistence and commercial purposes.
A Review on the Application of Improved Fish Handling and Smoking: Safe Quality and Potential Business Venture for Developing Countries
© 2020 London Journals Press
Volume 20 | Issue 5 | Compilation 1.0
67
nutritional contents and microbial profile of fresh
and smoked fish products in South Sudan to
unmask the improved aspect of producing fish
products that meet acceptable food safety
standards. Consumption patterns of fish and fish
products and economic performance of the
suggested improvements to produce safe fish
products should also be studied.
London Journal of Research in Science: Natural and Formal
ACKNOWLEDGEMENT
Thanks to Dr. Adeyeye, S.A.O for providing
suggestions and his willingness to download and
share some of his articles that enriched this
review article. The author would also like to thank
Chan Ajang, a Graphic Designer at ICT Center in
the University of Juba, for reproducing the handdrawn Figure 1 into a soft copy at no cost. This
research did not receive any specific grant from
funding agencies in the public, commercial, or
not-for-profit sectors. But it was partially
developed from materials collected for an
improved fish handling and smoking training
program during aconsultancy assignment with
the United Nations Industrial Development
Organization which ended in February 2019.
Conflict of Interest
The author declares that there is no conflict of
interest regarding the publication of this review
article.
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