Underutilization of food technology resulting in losses of available food in West Africa

Fish is the most important protein source for West Africans. Direct observation, personal interviews with those directly involved in the trade, and limited laboratory assessments of fish at various points in the distribution lines provide the data for this evaluation of fish utilization. Sections include discussions of the state of artisanal fishing, fish preservation and processing technologies, and recommendations to improve fishing operations and processing. Contains photographs and appendices including (1) a report on patterns of production, utilization and consumption of fish in Ghana, with a copy of the interview schedule used in the survey, and (2) a report on a method for determining fish freshness.