Empowering Women in Small-Scale Fisheries for Sustainable Food Systems (2020-2021)
Ghana, 2020 - 2023
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Reference ID
GHA_2020-2021_EWSFSFS_v01_EN_M_v01_A_OCS
Producer(s)
Nicole Franz, Lena Westlund, Molly Ahern
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Created on
Feb 09, 2023
Last modified
Mar 10, 2023
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1.8.7 Why did you lose/throw away fish? (x1_8_7_why_did_you_lose_thro)
Data file: data_anon_ind
Overview
Valid:
232
Type:
Discrete
Width:
209
Range:
-
Format:
character
Questions and instructions
Categories
| Value | Category | Cases | |
|---|---|---|---|
| 0 | 2 |
0.9%
|
|
| At times we can not control the flames | 1 |
0.4%
|
|
| Bad quality fish breaks easily and I give it out in gratis | 1 |
0.4%
|
|
| Because I did not want to sell at low price and the fish went bad. | 1 |
0.4%
|
|
| Because I had more fish than I could handle or prepare for drying | 1 |
0.4%
|
|
| Because I have limited capacity my fish deteriorates and therefore some of my fish breaks and I sell the broken at discount | 1 |
0.4%
|
|
| Because I was not able to sell and the shelf life is short | 1 |
0.4%
|
|
| Because different fish species were in abundance in the market and moreover that particular fish(small Frigate Tuna) does not attract good pricing when there's Anchovy or Sardinella Sp in the market | 1 |
0.4%
|
|
| Because fish got spoilt(mashed) on route to the market | 1 |
0.4%
|
|
| Because fish is oily | 1 |
0.4%
|
|
| Because fish was available in the market and i need to reduce to clear so i can pay my creditors in order to get some fish for the next market day | 1 |
0.4%
|
|
| Because fish was bad. . We ferment the bad fish and sell | 1 |
0.4%
|
|
| Because fish was of poor quality | 1 |
0.4%
|
|
| Because fish was poorly packed during transportation to market. I sell the broken fish at a discount | 1 |
0.4%
|
|
| Because it contains a lot of fat, it spoils fast when transporting takes a longer time than usual. | 1 |
0.4%
|
|
| Because it did not dry welln (high moisture content), or processed bad fish | 1 |
0.4%
|
|
| Because it got moldy and took long time to sell due to glut | 1 |
0.4%
|
|
| Because it is not edible and moldy | 1 |
0.4%
|
|
| Because it was more than I could handle | 1 |
0.4%
|
|
| Because of the rains disrupts our activities and this can lead to our fresh fish deteriorating | 1 |
0.4%
|
|
| Because the fresh fish was bad | 1 |
0.4%
|
|
| Because the from one gish was bad before it was frozen | 1 |
0.4%
|
|
| Because the moisture level is high | 1 |
0.4%
|
|
| Because the quality of the fresh fish is bad. We do not throw away but sell at a discount | 1 |
0.4%
|
|
| Because the quality was poor | 1 |
0.4%
|
|
| Because there are no buyers nor cold storage facility | 1 |
0.4%
|
|
| Because we have more than we can hurriedly process and lack cold storage facility | 1 |
0.4%
|
|
| Bluefin Tuna: Market was not fruitful that day, fish was in excess that day Sardinella: The fish was not properly handled during loading into bus | 1 |
0.4%
|
|
| Bluefin Tuna: got mashed up during loading into vehicle Sardinella Sp: it got burnt during processing | 1 |
0.4%
|
|
| Breakages from handling during processing | 1 |
0.4%
|
|
| Breakages From transporting | 1 |
0.4%
|
|
| Breakages due to poor stacking during transportation. We discount and sell or sell for animal feed | 1 |
0.4%
|
|
| Broken into pieces Spoilage Burnt | 1 |
0.4%
|
|
| Bumper harvest | 1 |
0.4%
|
|
| Bumper harvest for fish | 1 |
0.4%
|
|
| Burnt fish | 1 |
0.4%
|
|
| Buyers did not come to market on that day to purchase fish products | 1 |
0.4%
|
|
| Car got spoilt on the road for three days causing fish to detiorate at a faster rate | 1 |
0.4%
|
|
| Customers will not buy | 1 |
0.4%
|
|
| Didn't get taxi early to transport fish to my processing site and there was no ice to preserve it | 1 |
0.4%
|
|
| Due to burns and Breakages | 1 |
0.4%
|
|
| During processing fish got partly burnt and this affected its pricing | 1 |
0.4%
|
|
| During processing, fish was not handled well and they broke into fragments | 1 |
0.4%
|
|
| During transport on the lake, the fish took a longer than usual time to reach the community. | 1 |
0.4%
|
|
| During transport on the sea to the shore, it took longer than usual and so resulted in some spoilage | 1 |
0.4%
|
|
| During transportation to the market fish was not properly arranged Fish caught had started going bad during transport on the lake and after processing I noticed most of the fish could not be sold | 1 |
0.4%
|
|
| During transportation on the Volta Lake, the fish was not well positioned and had to break into fragments | 1 |
0.4%
|
|
| During transportation to the market the driver did not arrange the fish properly and upon arrival at the market | 1 |
0.4%
|
|
| During transportation to the market the fish was no properly arranged and had to break into fragments | 1 |
0.4%
|
|
| During transportation to the market the fish was not properly arranged and they broke into fragments | 1 |
0.4%
|
|
| During transportation when fish is not properly arranged it breaks into fragments | 1 |
0.4%
|
|
| Excessive heat destroyed the quality of fish over a long period of time that was kept in the basket and some also got burnt during smoking | 1 |
0.4%
|
|
| Fish Processors from different towns brought fish and sold it cheaper | 1 |
0.4%
|
|
| Fish developed fungus | 2 |
0.9%
|
|
| Fish developed fungus and parasites | 1 |
0.4%
|
|
| Fish developed fungus and worms | 1 |
0.4%
|
|
| Fish developed parasites | 1 |
0.4%
|
|
| Fish got badly damaged during transportation to market | 1 |
0.4%
|
|
| Fish got broken into pieces | 1 |
0.4%
|
|
| Fish got broken into pieces during processing | 1 |
0.4%
|
|
| Fish got burn Fish got broken Fish developed parasites | 1 |
0.4%
|
|
| Fish got burnt | 6 |
2.6%
|
|
| Fish got burnt because of over cooking | 2 |
0.9%
|
|
| Fish got burnt during smoking | 2 |
0.9%
|
|
| Fish got burnt very badly | 2 |
0.9%
|
|
| Fish got burnt whiles processing | 1 |
0.4%
|
|
| Fish got burnt whiles smoking | 1 |
0.4%
|
|
| Fish got damaged during transportation | 1 |
0.4%
|
|
| Fish got meshed up into powder | 1 |
0.4%
|
|
| Fish got rotten due to excess heat accumulation | 1 |
0.4%
|
|
| Fish got spoilt | 3 |
1.3%
|
|
| Fish got spoilt before the canoe landed | 1 |
0.4%
|
|
| Fish had started giving off a bad smell | 1 |
0.4%
|
|
| Fish had started going bad before processing Broke into fragments during transportation of partly smoked fish from other communities to my community | 1 |
0.4%
|
|
| Fish had started going bad during transportation on the lake During transportation to the market, the fish was not properly arranged and they broke into fragments | 1 |
0.4%
|
|
| Fish unsafe for eating | 1 |
0.4%
|
|
| Fish was already spoilt from the harbour | 1 |
0.4%
|
|
| Fish was available in the market | 1 |
0.4%
|
|
| Fish was badly damage during loading to the market | 1 |
0.4%
|
|
| Fish was broken into pieces | 1 |
0.4%
|
|
| Fish was burnt | 1 |
0.4%
|
|
| Fish was caught illegally using dynamite so it went bad | 1 |
0.4%
|
|
| Fish was in excess in the market | 1 |
0.4%
|
|
| Fish was of bad quality | 2 |
0.9%
|
|
| Fish was of bad quality because of lack of preservation with ice | 1 |
0.4%
|
|
| Fish was of bad quality, it developed certain parasites | 1 |
0.4%
|
|
| Fish was of poor quality because it was going bad before smoking and again fish was in excess in the market and buyers had other options | 1 |
0.4%
|
|
| Fish was spoilt due to inadequate processing equipment | 1 |
0.4%
|
|
| Fish was unsafe to eat | 1 |
0.4%
|
|
| Fish was unsafe to sell | 1 |
0.4%
|
|
| Fish was very much in abundance in the market | 1 |
0.4%
|
|
| Fish wasn't fresh when they sold to me so it got spoilt | 1 |
0.4%
|
|
| Fish wasn't well smoked | 1 |
0.4%
|
|
| Fish went bad as a result of power cut | 1 |
0.4%
|
|
| Fishes got totally burnt | 1 |
0.4%
|
|
| Glut at the landing site | 1 |
0.4%
|
|
| Glut of fish | 1 |
0.4%
|
|
| Handling during processing | 1 |
0.4%
|
|
| I bought more than enough because fish was in abundance but I also did not have a storage facility | 1 |
0.4%
|
|
| I did not lose fish | 1 |
0.4%
|
|
| I did not process the fish early enough | 1 |
0.4%
|
|
| I don't throw away but sell to women who prepare fish powder | 1 |
0.4%
|
|
| I don't throw away fish.i use it for shito | 1 |
0.4%
|
|
| I don't throw fish way. I still sell to customers who prepare fish powder for shito | 1 |
0.4%
|
|
| I never throw fish away.I prefer to give them out on credit | 1 |
0.4%
|
|
| I overly fried the fish on oil and it had become excessively crispy and bits of residues broke off | 1 |
0.4%
|
|
| I put it to prepare shitor (Peper sauce) for consumption or sale | 1 |
0.4%
|
|
| I reduce prices to sell off | 1 |
0.4%
|
|
| If fish is too oily/ soggy it breaks after smoking | 1 |
0.4%
|
|
| It got burnt | 3 |
1.3%
|
|
| It had maggots in them the next day since customers did not buy | 1 |
0.4%
|
|
| It took a long time to transport on the Lake to my kitchen | 1 |
0.4%
|
|
| It was burnt and became unwholesome for consumption | 2 |
0.9%
|
|
| It wasn't bought on time | 1 |
0.4%
|
|
| NA | 23 |
9.9%
|
|
| NA.... | 1 |
0.4%
|
|
| Never thrown fish away | 2 |
0.9%
|
|
| No | 7 |
3%
|
|
| None | 4 |
1.7%
|
|
| None yet | 2 |
0.9%
|
|
| Not Answered | 1 |
0.4%
|
|
| Not applicable | 4 |
1.7%
|
|
| Not yet | 1 |
0.4%
|
|
| One basket of fish fell of during transportation to the market to sell | 1 |
0.4%
|
|
| Rather infestation and I sold off as animal feed | 1 |
0.4%
|
|
| Sardinella Sp: it got broken into smaller pieces, whilst anchovies got burnt badly because of excess fire temperature | 1 |
0.4%
|
|
| Sardinella Sp: the fish got burnt Atlantic Tuna: some got mashed up because of mishandling by drivers | 1 |
0.4%
|
|
| Sardinella got burnt during smoking Red Fish fell out of car during transportation to the market Mackerel Scad burnt during smoking | 1 |
0.4%
|
|
| Some broke into fragments during transport to the market | 1 |
0.4%
|
|
| Some of the fish(chrysichthyes) got burnt | 1 |
0.4%
|
|
| Some times when fish is in season I buy a lot and even try to process all but because there is no storage facility some fish end up going bad since I may not have extra smoking racks and ovens to cook the fish | 1 |
0.4%
|
|
| Sudden rain fell when smoking fish on the compound where I usually smoke fish | 1 |
0.4%
|
|
| Synodontis contains fat so the fat dripped into the fire and it consumed the whole tray | 1 |
0.4%
|
|
| That consignment was stolen on route to the market | 1 |
0.4%
|
|
| The fish had started started given off a bad smell. | 1 |
0.4%
|
|
| The fish broke into fragments because of bad transporting to the market | 1 |
0.4%
|
|
| The fish broke into pieces | 1 |
0.4%
|
|
| The fish got burnt | 1 |
0.4%
|
|
| The fish got mashed up during loading into the vehicle | 1 |
0.4%
|
|
| The fish had started going bad | 1 |
0.4%
|
|
| The fish had started going bad before I bought them fresh | 1 |
0.4%
|
|
| The fish had started going bad before processing | 2 |
0.9%
|
|
| The fish had started going bad during transport on the lake before I processed | 1 |
0.4%
|
|
| The fish had started going bad during transportation on the lake before I processed | 1 |
0.4%
|
|
| The fish had stayed longer than usual during transport on the lake | 1 |
0.4%
|
|
| The fish was going bad and the fisherman sold to me | 1 |
0.4%
|
|
| The fish was harvested using illegal chemicals at sea | 1 |
0.4%
|
|
| The fist got burnt during processing | 1 |
0.4%
|
|
| The fresh fish had started going bad during transport at sea before reaching I the trader | 1 |
0.4%
|
|
| The prices where high and I had to wait a while. Also the fish was oily and I sold at reduced prices on credit to processors. They refused to pay me because they unable to process and sell. | 1 |
0.4%
|
|
| The processor I bought from did not process the fish well | 1 |
0.4%
|
|
| The quality of fish from the landing site is sometimes poor and this affects quality of processed fish | 1 |
0.4%
|
|
| The taste had changed by the next market day | 1 |
0.4%
|
|
| There was a lot of fat in the fish during smoking | 1 |
0.4%
|
|
| There was excess fish in the market at cheaper price than mine, and i could not bring it back home because of extra cost of preservation so i had to sell | 1 |
0.4%
|
|
| There was glut in the market | 1 |
0.4%
|
|
| There were fragments because of the time of day( sun was up) I processed the fish | 1 |
0.4%
|
|
| There were maggots in the fish | 2 |
0.9%
|
|
| These are due poor judgement when turning fish over during processing. The fish disintegrates | 1 |
0.4%
|
|
| They break because fish is oily , we do not throw away but sell at low prices | 1 |
0.4%
|
|
| They break because of poor handling by fisherman at sea | 1 |
0.4%
|
|
| They had started going bad during water transport to my community. | 1 |
0.4%
|
|
| Tilapia got infected with worms or parasites Chrysichthyes got partially burnt | 1 |
0.4%
|
|
| Too much air went into it and it contributed to its spoilage | 1 |
0.4%
|
|
| Was unsafe for consumption | 1 |
0.4%
|
|
| We don't throw away but ferment them | 1 |
0.4%
|
|
| We don't throw away fish.they are fermented | 1 |
0.4%
|
|
| We don't waste fish. We sell to poultry farmers when they become mouldy | 1 |
0.4%
|
|
| We resell to poultry farmers | 1 |
0.4%
|
|
| We use the bad fish for fermented products | 1 |
0.4%
|
|
| When I got home I opened the box and realised the fish was not in a good condition,I returned it back but the seller refused to accept it | 1 |
0.4%
|
|
| When fish is oily it breaks easily | 1 |
0.4%
|
|
| When fish is too oily it breaks easily however I feed my chicken with it | 1 |
0.4%
|
|
| When moisture content is high | 1 |
0.4%
|
|
| When the fish is oily it breaks easily or gets moldy. I sell off as animal feed | 1 |
0.4%
|
|
| When they came from sea I left the fish in a neighbour's freezer, I later went for the fish and it was unsafe to sell | 1 |
0.4%
|
|
| due to poor quality of the fresh fish or lack of cold storage the fish starts deteriorating before we can process. We sell off the broken pieces | 1 |
0.4%
|
|
| the fish accidentally dropped off the car Transporting to the market | 1 |
0.4%
|
Warning: these figures indicate the number of cases found in the data file. They cannot be interpreted as summary statistics of the population of interest.