Feacal coliform loads of different processed Nile perch fish frames along the value chain at different point (Busega Carcus Market and Mpondwe-Bwera Market)

Abstract

The study is focused on determining the faecal coliform loads of different processed Nile perch fish frames along the value chain at different point these are, in Mpondwe-bwera market (kasese district), Busega carcass market in Kampala. Fish frame processing, handling and preservation varies considerably between different geographical/Market places along the value chain mostly driven by the available market demand as the major determining factor. There was still a gap of inadequate information on the most preferred preservation methods, microbial content in terms of the feacal coliforms and the related factors that affect the marketing of fish frames in the local markets and abroad that prompted the researcher to carry out the research study on determining the faecal coliform loads of different processed Nile perch fish frames and the preferred methods of preservation of the fish frames along the value chain. The researcher used a probability sampling technique that involved selecting traders of fish frames at random to give them equally chance of participating in the research study and also Non-probability sampling in which the researcher used purposive sampling method especially while collecting the samples for analysis at the different nodes/points of the value chain. Both qualitative and quantitative research methodology was employed to gather empirical data from sample size of 200 respondents that includes, Fisheries officers, small scale traders and processors and over 50 fish frames samples of the different processed products in the microbiology laboratory Self-administered questionnaires (SAQs) were used to collect data from respondents. The data was analyzed both quantitatively and qualitatively to obtain the findings. Basing on the findings from the study, majority of the respondents revealed that salted fish frames are preferred on market as it is easy to store and highly marketable fetching profits on the markets especially from Democratic republic of Congo than any other processed it was also reviled that other methods like smoking ,deep frying don’t offer enough shelf life for the fish frames like what salted does as in salted the spoilage is lower compared to other method and the cost of processing the fish frames using salt are too low compared to smoking and others.an increase in consumers’ demand. It was revealed that they incur high stock out costs and ordering costs due to the fact that business deal in variety of items that comes from different corners of the country or different markets even as far as Tanzania. It was revealed that demand for fish frames has kept increasing among low income earners and distributors of fish frames should ensure good quality and charge low prices to get market. Basing on the finding, it was revealed that there is a poor quality storage facility, handling and processing facilities which results into the increase of the feacal coliform contamination therefore the researcher recommends proper storage facilities for fish frames products and also to meet quality control methods/methods processing in order to increase on their demand and marketability and also protect the consumers from fecal contamination related diseases such dysentery, cholera and others. The traders of fish frames should charge fair prices and aim at quality supply of the well processed fish frames. It is recommended that fish frames processers and traders should put much emphasis on the fish frames quality to improve on its taste and also to control the problem of spoilage. Also the researcher recommends a government intervention especially in the upgrading of the carcass markets, equipping the processors with the HACCP knowledge and setting acceptable fecal contamination levels and build if possible processing shades along the chain and also setting the rules and regulations that govern the trade in the small scale value chain products such as the fish frames. It has also been found out that whole sale traders buy the fish frames direct from the processing plants and either do the processing around Kampala like in the areas of Busega,Ggaba carcass markets or take them direct to Bwera market as fresh byproducts (fish frames) where processing is done or consumed fresh though salting has been found out to be the most common method used due the market demand of the salted products in the Democratic Republic Congo and border community though others methods like smoking, deep frying etc, are also preferred along the value chain.