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|Title: ||The present status of and prospects for meat processing in Ghana|
|Authors: ||Teye, Gabriel Ayum|
|Issue Date: ||25-Sep-1994|
|Series/Report no.: ||2080;|
|Abstract: ||A survey was conducted to determine the extent to which modern technology and machinery are being utilized in the processing of the meat of farm animals throughout Ghana. Specifically, the survey covered the following: the scale of production of processed meat and meat products, the type and quality of products being produced, the species of animals used, the problems of acquisition of equipment and raw materials,
marketing strategies and marketing problems.
A total of twenty-three meat processing firms/institutions and four others yet to commence operation were located. However data were obtained from only twenty-two operating firms. Small- scale, labour-intensive enterprises were predominant accounting for 81.8% of the total number of firms. The greatest number of firms (54.6%) was located in the Greater Accra Region.
Pigs and cattle which are obtained from sources such as the processor’s own farm, the local livestock markets and commercial farms are the main species being processed. About forty-fire different processed products are being manufactured and marketed readily. Chemical analysis of some of the sausages gave values that are comparable to international standards.
Major bottlenecks in the industry include scarcity of skilled labour, high cost and irregular supply of animals. Lack of capital for the acquisition of modern equipment is another bottleneck, hence, about 80% of the firms are partially or poorly equipped.
The future of the industry is very bright. However, it requires a multi-disciplinary approach to make it a reality.|
|Description: ||A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of the Degree of Master of Science in Meat Science, 1994|
|Appears in Collections:||College of Agric and Natural Resources|
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