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Ghana: Bird Flu Scare Hits Koforidua
Ghanaian Chronicle
Ghanaian Chronicle (Accra)
May 16, 2006
Posted to the web May 16, 2006
Stephen A Quaye
Koforidua
Majority of residents in the Eastern Regional capital, Koforidua, through interaction with The Chronicle, have indicated that they are scared of getting infected with Bird Flu, should they eat any poultry product.
They became terrified when the news broke out that some neighbouring countries had recorded incidents of the virus and that there was the possibility of it getting Ghana.
This scare has prompted consumers to turn from their usual delicacies, especially at the restaurants, hotels and other such places, to local 'chop bars' where the menus present mutton, fish, meat and vegetable options.
The paper's investigations also reveal that much on the menu served during breaks of seminars, workshops and conferences are prepared with chicken and rice. In fact it is only on a few occasions that that local dishes like Fufu, Banku, Konkonte, ampesi or Tuozafi are served at such programmes.
Oftentimes, participants at such functions, during lunch or supper breaks, request for these local dishes or go to nearby chop bars, where such dishes are served, all in the attempt to avoid chicken or poultry for that matter.
Others who take the parcels served often in take-away packs reportedly give them to others at home or on the streets.
Apart from the fear of catching the bird flu virus, others say they are more satisfied and feel healthier with well-prepared local dish, whiles contending that local dishes are more medicinal and delicious.
At the recent series of the People's Assembly forums that were held in various districts in the region, the paper can report that out of the 17 districts, 80% of the organizers served fried rice with chicken while only about 10% served purely local dishes.
But most of the organizers of seminars workshops and conferences preferred to serve participants with fried rice and chicken, which they claim is less costly compared to most of the local variety.
They also claim rice can be more conveniently packaged in small take-away boxes than, say, fufu and soup.
Deep research conducted by The Chronicle indicated that in recent times, most workers at the ministries in the regional capital also patronise chop bars more instead of canteens.
Some of the paper's respondents have appealed to the Food and Drugs Board and Ministry of Tourism to come out with a new system in packaging local dishes, while at the same time ensuring that both 'chop bars' and restaurants keep high standard in their service provision.
Ghanaian Chronicle
Ghanaian Chronicle (Accra)
May 16, 2006
Posted to the web May 16, 2006
Stephen A Quaye
Koforidua
Majority of residents in the Eastern Regional capital, Koforidua, through interaction with The Chronicle, have indicated that they are scared of getting infected with Bird Flu, should they eat any poultry product.
They became terrified when the news broke out that some neighbouring countries had recorded incidents of the virus and that there was the possibility of it getting Ghana.
This scare has prompted consumers to turn from their usual delicacies, especially at the restaurants, hotels and other such places, to local 'chop bars' where the menus present mutton, fish, meat and vegetable options.
The paper's investigations also reveal that much on the menu served during breaks of seminars, workshops and conferences are prepared with chicken and rice. In fact it is only on a few occasions that that local dishes like Fufu, Banku, Konkonte, ampesi or Tuozafi are served at such programmes.
Oftentimes, participants at such functions, during lunch or supper breaks, request for these local dishes or go to nearby chop bars, where such dishes are served, all in the attempt to avoid chicken or poultry for that matter.
Others who take the parcels served often in take-away packs reportedly give them to others at home or on the streets.
Apart from the fear of catching the bird flu virus, others say they are more satisfied and feel healthier with well-prepared local dish, whiles contending that local dishes are more medicinal and delicious.
At the recent series of the People's Assembly forums that were held in various districts in the region, the paper can report that out of the 17 districts, 80% of the organizers served fried rice with chicken while only about 10% served purely local dishes.
But most of the organizers of seminars workshops and conferences preferred to serve participants with fried rice and chicken, which they claim is less costly compared to most of the local variety.
They also claim rice can be more conveniently packaged in small take-away boxes than, say, fufu and soup.
Deep research conducted by The Chronicle indicated that in recent times, most workers at the ministries in the regional capital also patronise chop bars more instead of canteens.
Some of the paper's respondents have appealed to the Food and Drugs Board and Ministry of Tourism to come out with a new system in packaging local dishes, while at the same time ensuring that both 'chop bars' and restaurants keep high standard in their service provision.
