Fish handling and postharvest losses around the Fincha’a, Amarti, and Nashe reservoirs in Oromiya, Ethiopia.

Abstract

This study assessed the factors contributing to postharvest loss of fish around the Fincha’a, Amarti, and Nashe reservoirs in Horro Guduru Wollega, Oromia, Western Ethiopia, using semi-structured questionnaires from January, 2022 GC onward. The aim of the finding was to know the fish handling and post-harvest preservation of fish around the reservoirs. In the study area, 320 respondents were selected using a random sampling system. Findings revealed that 61.1% of respondents consume fish without processing, with only 20.8% using salting and 18.1% practicing drying. The drying process notably affected texture, smell, and color. Most respondents (91.7%) preferred fresh fish due to financial constraints, lack of awareness, and market access. Species preference (40.3%), quality (33.3%), and market demand (23.6%) influenced pricing. Transportation is often done using donkey-back loads that could increase the risk of fish contamination. Although 50% of respondents stored harvested fish for one day without treatment, among these, 88.9% reported no spoilage within a day. Handling materials varied, with metal containers (33.3%) being the most common. Fish is primarily consumed as stew (39.4%) in the study area. Among these, almost all (91.9%) enjoy eating fish. However, it is often viewed as food for children and for the poor by many of them (60.6%). Despite concerns over fish bones and odors of the fish, 80.6% reported no health issues related to consumption. Most respondents (90.3%) discarded spoiled fish due to a lack of training in fish harvesting and preservation. The study indicates that postharvest losses are minimal due to effective harvesting methods, with immediate consumption practices prevalent in the community.