Consumers’ Attitude towards Oyster Consumption in Ghana

In recent years, the role of attitudes and expectations in shaping policy and, eventually, the supply and demand for seafood (including oyster) by both commodity and source has gotten a lot of attention. Oysters are rich in essential vitamins and minerals including protein, omega-3 fatty acids, calcium, zinc, iron, and vitamins B and E, and pose no risk to human cholesterol levels. The aim of this study was to see how Ghanaian consumers felt about eating mangrove oysters. A total of 160 people were surveyed in Bortianor, Tetegu, Tsokome, and Tsokome. Faana is a fictional character. The results revealed that every single person polled (100%) had eaten an oyster before and enjoyed it. A higher percentage of people preferred oysters because of their saltiness (71.4%), colour (75.0%), odour (67.9%), flavour (92.9%), juicyness (92.9%), freshness (92.9%), and texture (92.9%). (85.7 percent ). The majority of respondents bought oyster meat on a daily basis (35.7%), ate it daily (39.3%), bought it steamed (64.5%), and even consumed it steamed (35.7 percent ). A higher percentage of those who eat oyster meat do so at home (92.9%) and use it to prepare the main course. stews and soups account for 85.7 percent of all meals. Finally, oyster consumption is widespread in the societies studied. This necessitates the expansion of oyster operations in the selected and other coastal communities in order to supplement household protein intake and address nutrition issues in fishing communities and Ghana as a whole.

Author (s) Details

Agbekpornu Hayford
Fisheries Commission, Ministry of Fisheries and Aquaculture Development, Ghana.

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