Production Capacity and Storage Other Economic livelihood Activities undertaken outside the fishing industry
3 The results indicate that majority 74 of the processors use the double unit size of stoves
for their fish smoking activities. This implies that 7 out of every 10 processor use the double unit fish smoking stove.
Results from the study indicate that the Smoked Fish Processors ranked the capacity of the stove as the number one factor they considered in the choice of stove. Availability of the
technology was ranked as the second factor. Cost of the stove was ranked as the third factor and design of the stove was ranked as the fourth factor. Durability of the stove was ranked as
the fifth and fuel consumption ranked as the sixth factor considered in the choice of a stove. Emission of fuel and mobility of the stove was ranked as the seventh and eighth factors
respectively.
The study results indicate that, the average cost of constructing a traditionalmud stove is GHC79.03 and that of chorkor stove is GHC152.50 excluding the processing trays. Of those
with the Morrison stove, the average cost of building the stove is estimated as GHC 1,425.00 which includes 8 processing trays.
The average number of stoves used by the Smoked Fish Processors at a go during the bumper season for the single unit stove is 4. The double unit used at a go during the bumper season is
3 and the triple unit used is 1. The average number of the quadruple unit used at a go during the bumper season by the processors is 3.
Results indicate that, during the lean season the average number of stove used by the processors per day for the single unit stove reduced by 50 compared to the bumper season.
During the lean season, the number of processing in a week reduce from 5 days per week to 3 days per week according to discussants of focus group discussions.