Factors Influencing the Use of “Ahotor” Oven Among Fish Smokers in Ghana.

Abstract

Background: Household air pollution (HAP) is a leading cause of morbidity and mortality worldwide. This occurs from combustion of biomass fuel which is commonly used around the world, especially in developing countries for cooking and other domestic and commercial purposes. Large amounts of pollutants are emitted when these fuels are combusted therefore contributing significantly to HAP. These pollutants include particulate matter, carbon monoxide, hydrocarbons, oxygenated and chlorinated organic compounds among others depending on the fuel type used. To limit HAP exposure and environmental degradation associated with biomass fuel combustion whiles using traditional ovens to smoke fish, programs and initiatives have been underway to disseminate improved smoking technologies which have health, socio-economic and environmental benefits. In one of these interventions, an improved fish smoking technology known as “Ahotor” oven was introduced. It is known to reduce levels of polycyclic aromatic hydrocarbons (PAH); a known carcinogen, in smoked fish. However, major challenges have been reported pertaining to the use of these disseminated “Ahotor” ovens. Identifying and understanding factors that lead to these challenges will help formulate solutions to improve its use. Objectives: The purpose of this study was to assess factors that influence the use of “Ahotor” oven in Ghana. Methods: A mixed method approach involving surveys using questionnaires, focus group discussions and interviews were employed. These were applied to 109 users of “Ahotor” oven in Ghana to elicit individual and household characteristics, fuel and oven characteristics, knowledge on health and safety benefits of “Ahotor” oven and cultural and traditional factors that influence “Ahotor” oven use. Data from questionnaires were analyzed using descriptive

statistics and logistic regression whiles data from focus group discussions were transcribed verbatim and analyzed by content thematic analysis. Results: Age of participants, improved quality of smoked fish (i.e. better colour, taste, texture) and participants’ knowledge on health and safety benefits of “Ahotor” oven were the main factors that influenced the use of “Ahotor” oven in this study. Cultural factors were not found to have an influence on use of “Ahotor” oven. The most reported barrier to “Ahotor” oven use especially among the low users was its inability to smoke fish as fast as the traditional oven did whiles the most reported facilitator of its use was its property of emitting reduced amounts of smoke compared to the traditional oven. “Ahotor” oven was also found to have a high user rate compared to the traditional ovens. Conclusion: “Ahotor” oven as an improved oven has a high user rate (60%) due to the numerous positive characteristics it possesses. However, in order to increase or achieve total participant use, it has to be made more affordable and turn over time for fish smoking must be improved.