Consumers’ Attitude towards Oyster Consumption in Ghana

Attention is being given to the role of attitudes and perceptions in recent times in shaping policy and, ultimately, the supply of and demand for seafood (including oyster) by both product and sources. Oysters have very high essential vitamins and minerals such as protein, omega three fatty acids, calcium, zinc, iron, vitamins B and E and poses no danger to the cholesterol levels in human. The objective of this study was to examine consumers’ attitude towards mangrove oyster consumption in Ghana. Hundred and sixty (160) respondents were sampled from Bortianor, Tetegu, Tsokome and Faana. Findings showed that all respondents (100%) sampled had eaten an oyster before and have enjoyed it. A higher percentage showed a preference in eating oyster due to the level of its saltiness (71.4%), colour (75.0%), odour (67.9%), flavour (92.9%), Juiciness (92.9%), freshness (92.9%) and texture (85.7%). Most respondents bought oyster meat daily (35.7%), ate daily (39.3%), bought it in a steamed form (64.5%) and also consumed it in the steamed state (35.7%). A greater percentage of respondents who consumed oyster meat, do so at home (92.9%) and used it to prepare the main meal (85.7%) such as stew and soup. In conclusion, oyster consumption is well favoured in the communities sampled. This calls for the expansion of oyster activities in the selected and other coastal communities to complement the protein intake of households and improve nutrition challenges in fishing communities and Ghana as a whole.