KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY

COLLEGE OF AGRICULTURE AND NATURAL RESOURCES

FACULTY OF RENEWABLE NATURAL RESOURCES

DEPARTMENT OF FISHERIES AND WATERSHED MANAGEMENT

PACKAGING AND ITS EFFECT ON THE MARKET ACCEPTABILITY OF SALTED TILAPIA, KOOBI IN
MADINA

ALBERT WELLE ALI

MAY, 2009

i
 KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY

COLLEGE OF AGRICULTURE AND NATURAL RESOURCES

FACULTY OF RENEWABLE NATURAL RESOURCES

DEPARTMENT OF FISHERIES AND WATERSHED MANAGEMENT

PACKAGING AND ITS EFFECT ON THE MARKET ACCEPTABILITY OF SALTED TILAPIA,KOOBI IN

MADINA

A THESIS SUBMITTED TO THE FACULTY OF RENEWABLE NATURAL RESOURCES OF THE KWAME

NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY IN PARTIAL FULFILMENT FOR THE
REQUIREMENTS FOR THE AWARD OF A BACHELOR OF SCIENCE DEGREE IN NATURAL
RESOURCE MANAGEMENT

ALBERT WELLE ALI

MAY 2009

ii
ABSTRACT

Small scale fisheries has the potential to play a major role in the development of economies,

however, this is not the case. There is room for product diversification, the improvement of

fisheries products by value addition and improvement of product quality to develop and access

new markets for small-scale and artisanal fishery products. Products from small scale fisheries

can be better marketed to improve the revenue generated from it by adding value to it. One

such way of improving the products from the small scale sector is packaging. Packaging of

products provide a lot of benefits to consumers and producers however, very little packaging is

done in Ghana. A study conducted in 1986 by Oreskovich et al on the vacuum packaged pork

revealed that vacuum packaging of pork provided several advantages which included including

ease of bulk shipping, improved storability, and reduced handling costs at the retail level, This

study was carried out to find out if packaging of salted Tilapia, Koobi would be readily accepted

by the local market and also to find out if the revenue received from this sector could be

increased. From the data which was received from the study there is an indication that

respondents were ready to accept packaged Koobi, also, there is a potential for revenue from

the small scale fisheries sector to be increased.

iii
ACKNOWLEDGMENT

For it is said “HE WHO DOES NOT THANK DOES NOT THINK” African Proverb.

I wish to extend my profound gratitude God Almighty for his continual grace and strength he has

given me.

To my project supervisor, Mr. B. B. Campion for his patience and time.

To Mrs Florence Ali, and the entire staff of Jabflora’s Enterprise for their massive support

throughout the project.

To the staff of the Department of Fisheries and Watershed Management, for the knowledge you

have given me.

To Mr. Samuel Ahenkrah, Israel Nornyibey and Kwabena Asamoah for instilling the interest of

Marketing in me.

To Brenda Ampomah Wereko for her help in putting together this thesis.

Finally the numerous people who in one way or another helped in the putting together of this

thesis, I say to you: I am grateful.

iv
TABLE OF CONTENTS

Table of Contents
ABSTRACT ............................................................................................................................. iii
ACKNOWLEDGMENT.............................................................................................................. iv
TABLE OF CONTENTS ..............................................................................................................v
LIST OF FIGURES ................................................................................................................... vii
LIST OF PLATES .................................................................................................................... viii
CHAPTER ONE ........................................................................................................................1
1.0 INTRODUCTION.............................................................................................................1
CHAPTER TWO .......................................................................................................................3
2.0 LITERATURE REVIEW .....................................................................................................3
2.1 POST HARVEST CHANGES IN FISH...............................................................................3
2.1.1 MICROBIAL SPOILAGE BY BACTERIAL ACTION...........................................................4
2.1.2 AUTOLYTIC SPOILAGE BY ENZYMES .........................................................................4
2.1.3 FAT OXIDATION ......................................................................................................4
2.2 PRESERVATION: ........................................................................................................4
2.2.1 SALTING.................................................................................................................5
2.2.2 DRYING..................................................................................................................5
2.2.3 SMOKING...............................................................................................................6
2.2.4 FERMENTING FISH..................................................................................................6
2.2.5 CANNING ...............................................................................................................8
2.2.6 COOLING AND FREEZING ........................................................................................8
2.3 PACKAGING ..............................................................................................................9
2.3.1 MATERIALS USED IN PACKAGING ..........................................................................10
2.3.2 ROLES OF PACKAGING ..........................................................................................10
2.3.3 FISH PACKAGING IN GHANA ..................................................................................10
CHAPTER THREE ...................................................................................................................11
3.0 METHODOLOGY ..........................................................................................................11
3.1 STUDY AREA ...........................................................................................................11

v
 3.2 DATA COLLECTION ..................................................................................................12
3.2.1 LIMITATION TO DATA COLLECTION........................................................................13
CHAPTER FOUR.....................................................................................................................15
4.0 RESULTS .....................................................................................................................15
CHAPTER FIVE ......................................................................................................................23
5.0 DISCUSSION ................................................................................................................23
CHAPTER SIX ........................................................................................................................24
6.1 CONCLUSIONS ........................................................................................................24
6.2 RECOMMENDATIONS..............................................................................................25
REFERENCES.........................................................................................................................26
APPENDIX ............................................................................................................................27

vi
LIST OF FIGURES

FIGURE 1 A SKETCH OF THE STUDY AREA 12

FIGURE 2 SHOWING WHY RESPONDENTS USE KOOBI 17

FIGURE 3 SHOWING THE COMMON TYPES OF PACKAGING USED IN GHANA 17

FIGURE 4 THE FEATURE OF JABFLORA’S KOOBI IN A PACK RESPONDENTS LIKE 19

FIGURE 5 THE FEATURE OF JABFLORA’S KOOBI IN A PACK RESPONDENTS 19

DISLIKE

FIGURE 6 THE INTEREST OF RESPONDENTS TO JABFLORA’S KOOBI IN A PACK IF 21

IT WERE ON SALE

FIGURE 7 REASONS WHY RESPONDENTS WOULD PURCHASE JABFLORA’S KOOBI 21

IN A PACK

FIGURE 8 HOW MANY RESPONDENTS WOULD PURCHASE JABFLORA’S KOOBI IN 23

A PACK IF IT WERE SOLD FOR 1 GHC

FIGURE 9 THE CHOICE OF PRODUCT WHICH WOULD BE CHOSEN IF JABFLORA’S 23

KOOBI IN A PACK AND UNPACKAGED KOOBI WERE AVAILABLE FOR

SALE

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LIST OF PLATES

PLATE 1 A SAMPLE OF JABFLORA’S KOOBI IN A PACK 14

viii
CHAPTER ONE

1.0 INTRODUCTION

In 2006, during the 26th session of the Food and Agricultural Organization, FAO committee on

fisheries some members of the committee noted that small scale fisheries played a major role in

the development of economies, thus the need for more research to be carried out to identify

how trade could benefit small-scale fisheries since it is a major source of finance and income for

many people (FAO, 2006). Case studies were carried out in some selected countries in Asia,

Africa and Latin America to identify the role and importance of small-scale fisheries. The

importance of small scale fisheries cannot be overemphasized due to the fact that small scale

fisheries is a dynamic and evolving sector employing labour intensive for the harvesting,

processing and distribution technologies to exploit marine and inland water fishery resource

(FAO, 2006). Out of a total number of 38 million fishermen and fish farmers recorded by the

FAO, an estimated number of 69 percent are classified as small scale fishermen.

Clearly it can be seen that small-scale fisheries wields a lot of potential for the eradication of

poverty, and the reduction of the over exploitation of fisheries resources (FAO, 2004). It is

estimated by the FAO that in Ghana, small-scale fisheries contributes an estimated 70-80

percent of the total marine catch of the country. It must be note d that a large proportion of all

inland fish catch can be attributed to small-scale fisheries. Despite the fact that a large

proportion of the total marine catch is attributed to the small-scale sector, the products of small

scale fisheries are usually targeted at the domestic market thus the revenue received from it is

small in relation to the large or commercial scale fisheries sector. There is stillroom for product

1
diversification, the improvement of fisheries products by value addition and improvement of

product quality to develop and access new markets for small-scale and artisanal fishery

products. Products from small-scale fisheries can be better marketed to improve the revenue

generated from it by adding value to it.

The potential of the products of the small scale sector to reach international markets are

inhibited by factors which include post harvest losses which due to poor infrastructure such as

transportation and storage and lack of knowledge in the proper handling of fish, low and

substandard hygienic methods of processing and packaging of the fish and fish products for the

domestic market. Due to these constraints, products from small scale fisheries may be excluded

from international markets and this limits the potential for the growth of the small scale

fisheries (FAO, 2006)

The purpose of this study is to find out:

 The consumer responsiveness or acceptability to packaged Salted Tilapia, Koobi .

 If revenue received from the small scale fisheries sector can be increased by packaging

Koobi

This study was carried out in Madina a suburb of Accra.

2
CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 POST HARVEST CHANGES IN FISH

Fish is considered as one of the most perishable food products on earth. It is so perishable that

few hours after a fish is harvested, its flesh can rapidly deteriorate rendering the fish unusable.

Fish post-harvest losses are significant, especially in developing countries. It is estimated that 10

to 12 million tonnes, which account for around 10 percent of global capture and cultured fish

are lost annually. (FAO, 2005)

In the high ambient temperatures of the tropics, fish will spoil within 12 hours. However, the

use of good fishing techniques (to ensure the fish is barely damaged) and cooling the fish, with

the help on ice on board fishing vessels, can increase the storage life of fresh fish. The time for

the deterioration of fish flesh is not only dependent on temperature but on the acidity of the

meat and the structure of the flesh. Major causes of the deterioration of fish flesh are Microbial

spoilage caused by bacteria, Autolytic Spoilage by Enzymes and Fat Oxidation (van Berkel et. al.,

2004).

3
2.1.1 MICROBIAL SPOILAGE BY BACTERIAL ACTION

Bacteria are single-celled micro-organisms that are invisible to the naked eye. They break down

the wastes and bodies of dead organisms. Some cause severe illness. Under favourable

conditions, microbiological spoilage starts quickly in fresh and non-acidic products such as fish

and meat. (van Berkel et. al., 2004).

2.1.2 AUTOLYTIC SPOILAGE BY ENZYMES

Enzymes are proteins that assist biological reactions, e.g. the conversion of certain organic

substances into different ones. When fish or animals are killed, the enzymes inside them are still

intact. Those enzymes start breaking down components into smaller parts. This affects smell,

taste and texture. Several hours after death “Rigor

Mortis” (a stiffening of the flesh) occurs. After that, the flesh gets softer again due to enzymatic

reactions (autolysis) (van Berkel et. al., 2004).

2.1.3 FAT OXIDATION

With fatty fish or meat, chemical reactions can take place between the fat and oxygen in the air

(oxidation reactions). By exposing these products for a long time to air, e.g. during drying and

smoking, the product acquires a rancid smell and taste (Maas-van Berkel et. al., 2004).

2.2 PRESERVATION:

4
Preservation is the processing of foods so that they can be stored longer. Preservation must be

seen as a way of storing excess foods that are abundantly available at certain times of the year,

so that they can be consumed in times when food is scarce (van Berkel et. al., 2004). Primarily,

salting, drying and smoking of fish and meat, fermenting of fish, canning of fish and meat, and

cooling and freezing of fish and meat are the methods of preservation commonly carried out in

small-scale food production systems. The choice of a method of preservation is influenced by

the product, the desired properties of the product to be stored, availability of energy sources

(wood, gasoline, oil, electricity, and sun) and storage facilities, possible packaging materials and

the costs involved for each method. In some cases, these different methods are used together

to provide better results (van Berkel et al., 2004).

2.2.1 SALTING

There are three methods of salting fish and these are dry salting, wet salting and brining. When

dry and wet salting are used, there is a considerable increase in the salt content of the fish or

meat being salted, however, in the case of brining, the salt content remains relatively lower.

This method of salting is commonly used because it is inexpensive when salt is cheap; no energy

is required, the preserved product can be stored at room temperature, there is reasonable

quality of the product, storage life increases and the nutritional value is reasonable (van Berkel

et. al., 2004).

2.2.2 DRYING

5
Spoilage of fish and meat is slowed when water is drawn from the fish or meat. For the

achievement of very good results, drying and salting must be used together. This is because the

salting ensures, among other things, that during drying the micro-organisms at the surface are

inhibited and insects and other vermin are kept away. There are two main methods of drying

fish or meat, either by hanging them on racks or by using solar dryers. Drying fish and meat is

inexpensive, no energy is required, little equipment is needed, and the quality and nutritional

value remains at reasonable levels with good storage (van Berkel et. al., 2004).

2.2.3 SMOKING

During smoking, the moisture content of the fish or meat being preserved is removed. The

smoke particles that are absorbed by the meat or fish inhibit the growth of bacteria on the

surface of the product. The heat generated from the fire dries or cooks the flesh of the meat or

fish. Three methods of smoking exist, hot smoking, cold smoking and the smoke drying method.

Smoking fish and meat is inexpensive, little energy is required, little equipment is needed and

the quality and nutritional value remains at reasonable levels (van Berkel et. al, 2000).,

2.2.4 FERMENTING FISH

During the fermentation of fish, protein is broken down in the presence of a high salt

concentration and is mainly broken down by enzymes that come from the fish itself.

Microorganisms probably play no role in the breaking down of protein during fermentation.

6
However, microorganisms which can tolerate salt (because of the high concentrations of salt

that are used during fermentation of fish) do seem to contribute to the specific taste and smell

of the fermented product. The salt is used to draw the moisture out of the fish.

‘Momone’ is product from Ghana. In its general preparation, the intestines and gills of the fish

are removed and the fish is washed in water. They are rubbed with salt and packed in layers in

barrels, alternating with layers of salt. The salt: fish ratio is 1:9. Fermentation takes place for 7

days. After that, the fish are dried for 1 to 3 days on mats in the sun.

Fermentation of fish and meat is often cheap and uses little or no technology, that is it relies on

local technology, no energy is needed, taste and odour are often radically changed, the storage

life varies from short to long depending on the fermented product and the fermented products

have nutritional values which are often high (van Berkel et. al., 2004).

7
2.2.5 CANNING

The canning process involves placing foods in cans or jars and heating them to a temperature

that destroys microorganisms that could be a health hazard or cause the food to spoil. Canning

also inactivates enzymes that could cause the food to spoil. As the cans or jars are sealed

hermetically, re-contamination from outside is prevented.

The advantages of canning include:

 The product can be stored longer and more safely.

 A good-quality product is ensured with fish and meat; it is better than that of foods

preserved by other methods like drying in the sun. The best quality is achieved by using

fresh, healthy products and by exactly following the heating specifications for that

product.

Its disadvantages include:

 The high price of the preserved foods due to the following:

 Glass or tinned steel packaging materials must be used, and may be expensive and

difficult to obtain;

 The processing equipment is, when compared with sun drying or smoking, very

expensive;

 The process requires a lot of fuel.

2.2.6 COOLING AND FREEZING

8
At high temperatures, the spoilage of fish and meat is very high, thus to keep the fish for more

than a day, cooling or freezing is required.

Cooling at -1° to +4 °C or 30-39 °F, inhibits the growth of microorganisms.

Freezing at -18° to -30 °C or -0.5 to -22 °F, completely stops the bacteria from growing.

Due to the low temperatures, all biochemical, chemical, physical and microbiological processes

are slowed down so decaying does not occur. To increase the storage life of the product, it is

important to lower the temperature very quickly so as to preserve its quality.

Cooling and freezing is a very expensive technique and uses much energy, large investments are

needed, the quality, nutritional value and storage life of the product are good.

2.3 PACKAGING

Packaging is the technology and art of preparing a commodity for convenient transport, storage

and sale.

Packages on contemporary market are designed to protect goods from the hazards of handling

and environmental conditions; to provide a manageable unit of the producer, distributor and

consumer; and to identify a product in a way that appeals to the potential purchaser (Britannica

Encyclopaedia, 1994)

9
2.3.1 MATERIALS USED IN PACKAGING

Package design and construction play a significant role in determining the shelf life of a food

product. The right selection of packaging materials and technologies maintains product quality

and freshness during distribution and storage. Materials that have traditionally been used in

food packaging include glass, metals (aluminium, foils and laminates, tinplate, and tin-free

steel), paper and paperboards, and plastics. Moreover, a wider variety of plastics has been

introduced in both rigid and flexible forms. Today’s food packages often combine several

materials to exploit each material’s functional or aesthetic properties.

2.3.2 ROLES OF PACKAGING

The principal roles of food packaging are to protect food products from outside influences and

damage, to contain the food, and to provide consumers with ingredient and nutritional

information (Coles, 2003). Traceability, convenience, and tamper indication are secondary

functions of increasing importance. The goal of food packaging is to contain food in a cost-

effective way that satisfies industry requirements and consumer desires, maintains food safety,

and minimizes environmental impact (Marsh and Bugusu, 2007).

2.3.3 FISH PACKAGING IN GHANA

The most common form of packaged fish in Ghana is canned fish. Pioneer Food Cannery, a

subsidiary of M.W. Brands that specialises in the canning of Tuna, produces most of the canned

10
fish on the market. Other forms of packaging which includes packaging in Vacuum-Sealed

polyethene are none existent. Due to the unavailability of literature on the topic of packaging of

fish and fish products in Ghana, this research is a pioneering research in the field of packaging of

fish and fish products in Ghana and consumer responsiveness to packaging of fish and fish

products in Ghana.

CHAPTER THREE

3.0 METHODOLOGY

3.1 STUDY AREA

The study was carried out in Madina a suburb of Accra found in the Ga East District of the

Greater Accra Region. Its population is estimated to be about 101207 according to the 2000

population census.

11
Figure 1: The study area

3.2 DATA COLLECTION

To facilitate this study, fifty bags Koobi packed and labelled Jabflora’s Koobi in a Pack were used.

(The Koobi used in the preparation of Jabflora’s Koobi in a Pack were procured from Yeji, in the

Brong Ahafo Region of Ghana. The Koobi was further dried, cleaned to remove excess salt, and

other impurities then deboned. the deboned Koobi was then cut up into pieces and bagged with

a Pilfco Vacuum Bag Sealing machine. Each bag had a net weight of 50 grams each.) The fifty

product samples were randomly and freely offered to respondents who after the use of the

product answered a questionnaire a copy of which can be found in the appendix. The

12
respondents were residents of the Madina Old Road, Madina New Road, Zongo Estates and

Redco. The only stipulation made for qualification to the sample was that:

 The respondents should meet a minimum age of twenty years.

 The respondent must be a person who uses the product in question, Koobi .

 The respondent must be resident in any of the areas mentioned above.

Plate: 1 Sample of Jabflora’s Koobi in a Pack

3.2.1 LIMITATION TO DATA COLLECTION

13
The greatest obstacle to the data collection was the unwillingness of respondents to try the

product. Some declined with reasons of fear of health implications whereas others gave no

reasons to their declining the acceptance of the product. This could affect the data received

since their responses could have affected the data received.

Secondly, some questions in the questionnaire were answered wrongly and this can be

attributed to a misunderstanding of the question. This however does not affect the purpose of

the study.

Another limitation to the data collection exercise was the difficulty in the retrieval of issued

questionnaires. Whilst some respondents lost the questionnaires, some were not available

during the time of recollection of the questionnaires.

These limitations caused a delay in the completion of the project.

14
CHAPTER FOUR

4.0 RESULTS

Data received from the results, which is displayed in figure 2 show that 27 respondents

representing 57% most respondents use Koobi because of the flavour it gives the food. 50% of

all respondents said that they like Koobi because of its distinctive taste. Sixteen % of all

respondents said they used Koobi because of its cost effectiveness. 6% of all respondents said

they used Koobi for its nutritional value.

From figure 3, it is evident that the most common form of packaged of fish or fish product used

by the respondents is in the canned form. 48 respondents representing 96% said the only form

of packaged fish or fish product they used was canned fish whilst 4% being 2 respondents said

they knew of shrink-wrapped fish or fish products on the Ghanaian market.

15
 Figure 2: Reasons why respondents use Koobi

Figure 3: Most common types of packaged fish the respondents know.

16
When asked what feature or features of the Jabflora’s Koobi in a pack they liked, 62% being 31

respondents said they liked the product because of the sense of safety it provided. 52% being 26

of the respondents said they liked it because of the convenience it provided. Time saving,

sufficient quantities and the better taste of the product accounted for 16%, 12% and 6%

respectively of the total number of responses received. This data is represented in figure 4.

Data represented in figure 5 shows that 62% of respondents said that the absence of some part

in the Jabflora’s Koobi in a Pack was the feature about it they disliked the most. This is as a

result of the fact that the head which is favoured by many Ghanaians was removed during the

packaging. 34% disliked the insufficient quantity of Koobi in the pack, since each pack weighed a

net weight of 50 grams. 6% of all respondents disliked the product because of the material used

in the packaging of the Koobi. This data is represented in figure 5.

17
 Figure 4: Features of the Jabflora’s Koobi in a Pack that respondents like.

Figure 5: Features of Jabflora’s Koobi in a Pack that the respondents disliked.

18
On enquiring how interested respondents would be to purchasing Jabflora’s Koobi in a Pack,

48% being 28 respondents said they were interested in buying Jabflora’s Koobi in a Pack. 40%

being 20 respondents admitted that they were somewhat interested in purchasing Jabflora’s

Koobi in a Pack. 8% and 4% of respondents being 4 and 2 respondents respectively said they

were not very interested and undecided about buying Jabflora’s Koobi in a Pack. This is the data

shown in figure 6.

A look at figure 7 shows the reasons that would influence the purchasing of Jabflora’s Koobi in a

Pack and this reveals that the quality of the product and its safety are the features which would

drive more respondents to buy the product and this constitutes 52% and 50% respectively of

responses. The ease of use of the product and its convenience were also features that recorded

quite a high number of responses. Whilst 40 % chose the ease of use of the product, 36% would

choose it because of convenience. The feature which has little impact in the choice of the

product is the sense of better taste in respect to unpackaged Koobi and this accounts for 10% of

responses received.

19
Figure 6: The level of interest of respondent to Jabflora’s Koobi in a pack if it were on sale.

Figure 7: Reasons respondents would purchase Jabflora’s Koobi in a Pack.

20
When asked if respondents would purchase Jabflora’s Koobi in a Pack for GH₵ 1, 28

respondents out of the number of 50 being 56% said yes they would buy it for GH₵ 1. The rest

of the respondents representing 44% or 22 respondents said they would not buy it for GH₵ 1.

This number can be attributed to the reasons stated in figure 5. This data is represented in

figure 8.

To find out if when given the choice which product respondents would choose, 90% being 45

respondents said they would choose Jabflora’s Koobi in a Pack. Only 5 respondents or 10% of

the respondents said they would still buy the unpackaged Koobi. This is shown in figure 9.

21
Figure 8: The number of respondents who would purchase Jabflora’s Koobi in a Pack for 1 GHC

Figure 9: The choice of product the respondents would make if they had the choice of

choosing either packaged or unpackaged Koobi.

22
CHAPTER FIVE

5.0 DISCUSSION

According to Oreskovich et. al (1986), Vacuum packaged pork offers several packaging,

processing, and distributional advantages, including ease of bulk shipping, improved storability,

and reduced handling costs at the retail level. It can be inferred that vacuum packaging of fish

would prove as successful as it did for pork. This goes to prove that packaging of products

provide an added advantage over the same product in an unpackaged form. Vacuum packaging

is a cheaper alternative to canning as a means of packaging and provides many of the features

that canned products provide.

The decision to vacuum pack fish and fish products would prove a profitable venture since

results show that Jabflora’s Koobi in a Pack would be readily accepted by the Ghanaian market.

Though 56% of the respondents agreed to buy Jabflora’s Koobi in a Pack at GH₵ 1, this number

can be increased, since the main reason for the some respondents declining to purchase the

products can be attributed to its small quantity per pack.

If the quantity per pack is increased, some respondents who were somewhat interested and

undecided about purchasing Jabflora’s Koobi in a Pack may be convinced into patronising it.

It is however evident that there is the potential for more revenue to be made from the products

of the small-scale fisheries sector because many respondents would choose value added

products which have premium prices over regular products.

23
CHAPTER SIX

6.0 CONCLUSIONS AND RECOMMENDATIONS

6.1 CONCLUSIONS

As stated above the objectives of the study was to find out if:

 The consumer responsiveness or acceptability to packaged Salted Tilapia, Koobi, in this

case Jabflora’s Koobi in a Pack.

 If revenue received from the small scale fisheries sector can be increased by packaging

Koobi

From the data received, it is evident that consumers will respond positively to the Jabflora’s

Koobi in a Pack and accept it.

In addition, since premium prices will be charged on Jabflora’s Koobi in a Pack or value added

fish and fish products for that matter, it is also evident that more revenue can be received from

the products of the small-scale fisheries sector if they are packaged.

24
6.2 RECOMMENDATIONS

1. Additional studies should be carried out to determine the consumer responsiveness of

other packaged fish and fish products.

2. Product packaging should be encouraged so that wider markets can be unlocked for the

products of the small scale sector.

3. Various product forms for Koobi can be tried for instance powdered Koobi, which could

serve as a seasoning powder since Koobi is used mainly as food flavouring.

25
REFERENCES

Coles R. 2003.. Food packaging technology. London, U.K.: Blackwell Publishing, CRC Press.

(www.fao.org/fishery/topic/2888/en) last visited on the 2nd April 2009

(ftp://ftp.fao.org/docrep/fao/meeting/013/j7153e.pdf/) last visited on the 2nd April 2009

(ftp://ftp.fao.org/docrep/fao/009/a0796t/a0796t00.pdf/) last visited on the 2nd April 2009

(http://www.fao.org/docrep/meeting/005/Y8111E.htm) last visited on the 2nd April 2009

Marsh k. and Bugusu B. (2007). Food Packaging—Roles, Materials, and Environmental Issues.
Journal of Food Sciences Volume 72. U.S.A, Institute of Food Technologists

Oreskovich, D.C., McKeith, F. K., Bechtel, P. J., Novakofski, J. and Hudson, M.A., ( 1986) Consumer
Acceptability of Vacuum Packaged Pork, Journal of Food Distribution Research.

Peter B. Norton, President of the Publishing Group, ,The New Encyclopedia Britannica, Volume 9

(1994)

van Berkel, B. M., van den Boogaard, B. and Heijnen C., (2004) Preservation of fish and meat,
Agrodok 12, the Netherlands, Digigrafi, Wageningen,

26
APPENDIX

I am Albert Welle B. Ali, final year student of the Department of Fisheries and Watershed

Management in the Faculty of Renewable Natural Resources of the Kwame Nkrumah

University of Science and Technology, Kumasi, undertaking a survey to determine the effect

of packaging on the market acceptability of salted Tilapia, Koobi in Madina.

This survey seeks to find out how consumers would react to packaged Koobi.

I assure you that all responses are solely for an educational purpose and are highly

confidential.

1. Age of respondent.

20-30 30-40 40-50 50-60 60-Above

2. Educational background

3. Occupation of respondent.

4. What types fish or fish products do you often use?(please tick)

Tuna

Mackerel

Tilapia

Smoked fish

Catfish

Salted fish

Others (please specify)

27
5. Do you know of or use other salted fish products?(if yes please state below)

6. Do you use Koobi at home? Yes/No

7. How often do you use for Koobi?(tick one)

Daily

Twice a week

Three times a week

Weekly

Monthly

Others (please specify)

8. Why do you prefer to use Koobi instead of the other forms of fish?

Taste preference

Cost effectiveness

Flavour

Nutritional value

Others (please specify)

9. What do you use the Koobi for?

Soup

Stew

Others (please specify)

10. How do you use the Koobi?

Boiled

Fried

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 Roasted

Steamed

Others (please specify)

11. How much Koobi do you usually pay for one palm sized Koobi?

12. What do you think about the cost?

Expensive/moderate/cheap

13. When you buy the Koobi, do you have problem with its storage and preservation?

Yes/No

14. If yes please state them.

15. How easy is it to find Koobi for purchase?

Very Easy/Easy/Moderately difficult/difficult

16. Have you ever needed Koobi and not found any to buy? Yes/No

17. If yes, does this happen often and in what periods?

18. What features or characteristics of Koobi do you like? (Please state.)

19. What features or characteristics of Koobi do you not like? (Please state.)

20. Do you have any recommendations as to how Koobi can improved? (Please State.)

21. How would you rate the normal Koobi? 1 2 3 4 5.

(1 being the least and 5 being the highest.)

SECTION B

29
 THIS SECTION COLLECTS INFORMATION ABOUT THE PACKAGED KOOBI.

22. What other forms of packaged fish or fish products do you use?

Canned

Shrink-wrapped

Others (please state)

23. Overall, what is your reaction to the packaged Koobi? (tick one)

-5 -4 -3 -2 -1 0 1 2 3 4 5

(-5 being a terrible product and 5 being an excellent product)

24. What is it that you like most about the packaged Koobi? (state below)

Convenient to carry

Safety from contamination

Better taste

Time saving

Sufficient quantity

Others (please state.)

25. What do you like least about the packaged Koobi?

Poor taste

Absence of some parts

Insufficient quantity

Others (please state)

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26. Overall, how interested would you be in buying this product if it were available?

(Tick one)

Not at all Interested

Not Very Interested

Neither Interested nor Uninterested

Somewhat Interested

Very Interested

27. What would be your main reason for buying the product? (state below)

Safety

Quality

Convenience

Better taste

Ease to use

Others (please specify)

28. Would you buy the product if 50g (same quantity as the sample provided) is sold at

GHC 1?

Yes/No

29. Why?

30. If you are shopping and you have the choice of picking normal Koobi and the

packaged Koobi of the same quantity, which would you pick?

31. Why?

32. Are there any suggestions for the improvement of the product? If yes, please state

them below.

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