A survey on traditional fish smoking in Lagos State, Nigeria
| Autor: | Adewale O. Obadina, A. M. Omemu, H. A. Oyedele, S. O. Adeogun, Olusola B. Oyewole, Samuel Ayofemi Olalekan Adeyeye |
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| Rok vydání: | 2015 |
| Předmět: |
Marketing
Economics and Econometrics medicine.medical_specialty Descriptive statistics business.industry General Chemical Engineering media_common.quotation_subject Public health Firewood Nonprobability sampling Smoked fish Hygiene Environmental health medicine Food processing Fish General Materials Science business media_common |
| Zdroj: | African Journal of Food Science. 9:59-64 |
| ISSN: | 1996-0794 |
| Popis: | This study examined the socio-economic characteristics, technologies and hygiene of the processors in 20 different ‘fish’ processing centres in fishing communities in Lagos State. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Data were collected through field observation and administration of structured questionnaire. Analytical technique used was descriptive statistics. Results reveal that most of the households were relatively poor, using age and educational level of the processors and availability of household amenities as proxies for socioe-conomic status. Majority of the processors (55.5%) were old women, 51.5% had primary school education while 38% had post-primary school education. The study shows that majority (98.0%) of the processors practiced manual operations while 2.0% practiced mechanical operation. Every processor used eviscerating, washing, filleting and de-scaling and 99.0% of the processors operated on non-concrete floor while 1.0% were on mould floor. Majority (98%) used firewood as normal smoking fuel while only 0.5% used charcoal. Majority (77.5%) of the processors used full drum as smoker, 2.0% used half drum while 19.0% used mud oven and the rest (1.5%) used charcoal oven and 92.0% of the processors were from urban communities while 8.0% of them were from rural communities. Very few processors (1.0%) used disinfectants for their processing facilities and environment. The study concludes that fish smoking makes an important contribution to household food and financial security in all processing centres. Key words: Fish, hygiene, processors, smoking, socio-economic, survey. |
| Databáze: | OpenAIRE |
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