Abstract
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.
Highlights
Fish is an important dietary component of people all around the world and represents a relatively cheap and accessible source of high quality protein for poorer households (Ikutegbe and Sikoki, 2014)
Education is related to employment and income which influence access to household amenities and facilities, including those related to fish hygiene and environmental health
Fish processors operate on a range of scales and cheap and readily available smoking kilns were used
Summary
Fish is an important dietary component of people all around the world and represents a relatively cheap and accessible source of high quality protein for poorer households (Ikutegbe and Sikoki, 2014). Aquaculture is the fastest growing livestock production sector in Nigeria, with a growth of about 29% in 2006 alone, and with prospects of continued growth This is because demand for fish is on the increase with population growth, while catches from fisheries are on the decline, even globally (FAO, 2007).In Nigeria smoked fish products are the commonest form of fish product for consumption. Fisheries have been the main source of livelyhood for the population of fishing communities in Nigeria and a vital sector of the economy by employing more than 6 million fisher folks in Nigeria (Fish for All Summit, 2005; Fregene and Bolorunduro, 2009) in terms of fish production, processing and distribution. Entire family (men, women and children) in the fishing communities are engaged in the sector The catch from these fisheries plays an important source of animal protein in peoples’. Nigeria in order to examine the socio-economic characteristics, role of women and expenditure pattern as they relate to variation in poverty level in among fish processors in fishing communities in Lagos State
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