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|Title: ||Assessment of Local Wood Species used for the Manufacture of Cookware and the Perception of Chemical Benefits and Chemical Hazards Associated with their use in Kumasi, Ghana|
|Authors: ||Mensah, John Kenneth|
Owusu Ansah, Gwendolyn
|Keywords: ||Wood species|
|Issue Date: ||2012|
|Publisher: ||Journal of Ethnobiology and Ethnomedicine|
|Citation: ||Journal of Ethnobiology and Ethnomedicine 2012, 8:46|
|Abstract: ||Background: Historical proven wood species have no reported adverse health effect associated with its past use.
Different historical proven species have traditionally been used to manufacture different wooden food contact
items. This study uses survey questionnaires to assess suppliers’, manufacturers’, retailers’ and consumers’
(end-users’) preferences for specific wood species, to examine the considerations that inform these preferences and
to investigate the extent of awareness of the chemical benefits and chemical hazards associated with wooden food
contact material use.
Methods: Through the combined use of a cross sectional approach and a case study design, 25 suppliers, 25
manufacturers, 25 retailers and 125 consumers (end-users) of wooden food contact materials in four suburbs in
Kumasi Metropolitan Area (Anloga junction, Ahinsan Bus Stop, Ahwia-Pankrono and Race Course) and Ashanti
Akyim Agogo in the Ashanti Akyim North District of the Ashanti Region were administered with closed ended
questionnaires. The questionnaires were prepared in English, but local language, Twi, was used to translate and
communicate the content of the questionnaire where necessary.
Results: Suppliers’, manufacturers’ and retailers’ preferences for specific wood species for most wooden cookware
differed from that of consumers (end-users). But all respondent groups failed to indicate any awareness of chemical
benefits or chemical hazards associated with either the choice of specific wood species for specific wooden
cookware or with the general use of wooden food contact materials. The lack of appreciation of chemical benefits
or hazards associated with active principles of wooden cookware led to heavy reliance of consumers (end-users) on
the wood density, price, attractive grain pattern and colour or on the judgement of retailers in their choice of
specific species for a wooden cookware.
Conclusion: This study contributes some practical suggestions to guide national policy development on
improvement in quality of available wooden food contact materials in Ghana.|
|Description: ||Article published in Journal of Ethnobiology and Ethnomedicine, 2012. Also available at www.ethnobiomed.com/content/8/1/46.|
|Appears in Collections:||College of Science|
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