WOULD THE FSQA CONSIDER BETTER FISH PRESERVATON METHODS?

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QUESTION OF THE DAY

House wives hardly have time to process the fish they cook and therefore depend on smoked fish and dried fish. These processed fish are used to cook many dishes, including the popular ‘ebe’, which is sold on every street. This is why the use of poisonous chemicals in fish processing is a danger to public health.

The problem with depending solely or heavily on sensitisation and the strong arm of the law is that sensitisation may fall on the deaf ears of a few who lack conscience and only think of profit, who may go underground in order to evade the long arm of the law.

The women who process fish use chemicals not with the intention to harm but to ensure preservation and consequently the sale, and therefore the profit of their product. Will the FSQA not consider developing a new and preservation method, even if it means conducting research? As the saying goes, necessity is the mother of invention.