Smallholder women fish farmers in Akateng have been given hands-on training aimed at strengthening fish preservation through cold chain efficiency, as part of a broader initiative to reduce post-harvest losses and enhance profitability in Ghana’s aquaculture sector.

The Cold Chain Management Training Program was organized by the Chamber of Aquaculture Ghana, in collaboration with the Danish Embassy, under the theme “Strengthening Fish Preservation through Cold Chain Efficiency.”

The event brought together local fishmongers, aquaculture experts and international partners to promote practical knowledge and tools for improving post-harvest handling of fish. A total of 30 people participated in the training.

Speaking at the training session, Charles D. Agboada of CT-Technologies, who led an in-depth session on Cold chain management and post-harvest opportunities for fish handling emphasized that fish begin to spoil immediately after harvest due to oxygen deprivation and bacterial activity, but this can be significantly slowed through proper icing, handling, and hygiene.

“The cold chain isn’t just about equipment. It’s a practical approach to protecting income, reducing waste, and ensuring food safety,” he noted.

Charles Agboada also explained the biological causes of spoilage and detailed cold chain steps such as immediate icing, the use of insulated containers for transport, clean processing environments, and cold storage practices. He also introduced sensory methods for identifying spoiled fish by evaluating smell, texture, color, eyes, gills, and scales and outlined the economic consequences of post-harvest losses.

Beyond preservation, Mr. Agboada highlighted the potential of value-adding techniques like drying, smoking, frying, filleting, and producing processed products such as fish balls, fish sausages, and fish oil. These not only increase shelf life but also open new income streams and market opportunities for women fish handlers.

Lecturer at the University of Ghana’s Department of Marine and Fisheries Sciences Dr. Eunice Konadu Asamoah reinforced the importance of maintaining a consistent cold chain from harvest to market.

“To maintain fish quality, we must bring temperatures down to 10°C within six hours, and ideally 0°C within ten. This is possible even in low-resource settings, with the right techniques and awareness,” Dr. Asamoah stated.

Dr. Asamoah led participants through hands-on demonstrations in sorting, ice application, and hygienic storage. Her session also emphasized the role of simple practices like shading, gutting while fish are still alive, and avoiding physical damage in extending shelf life and improving market value.

The training further introduced participants to digital cold chain monitoring tools, including mobile apps and IoT devices, as well as packaging technologies like Modified Atmosphere Packaging (MAP) and biodegradable options that cater to both safety and sustainability goals.

The Chamber of Aquaculture reaffirmed the organization’s commitment to empowering women in aquaculture.

“By building the technical and entrepreneurial capacity of women in fish processing and preservation, we are fostering stronger livelihoods and reducing post-harvest losses across Ghana’s aquaculture sector.”

As Ghana’s aquaculture sector continues to expand, this initiative underscores the importance of education, innovation, and cross-sector collaboration to ensure smallholder women fish farmers are equipped to lead in post-harvest excellence and sustainable fisheries development.