Awareness and adoption levels of improved smoking oven among fish processors in Lagos Lagoon, Nigeria

Abstract

This paper investigated awareness and adoption levels of improved smoking oven among fish processors in four fishing communities along Lagos Lagoon, Nigeria. Multi-stage sampling procedure was used to select 153 respondents who were engaged in fish smoking. Data collected using structured interview guides were subjected to descriptive and inferential analyses. Results revealed that majority of the respondents were young, married women with average fish smoking experience of 22.6 years. Majority (90.8%) of them were solely engaged in fish smoking while 9.2% combined fish smoking with other income-generating activities. All the processors used traditional smoking oven (drum, box and mud ovens). More than 66.0% of the fish processors were not aware of improved fish smoking equipment. Lack of awareness, inadequate access to the technologies, low relative advantage and lack of maintenance services and high cost of procurement were responsible for low adoption levels of improved smoking oven. Irregular visits of extension agents to the study area had negative impact on the adoption of improved traditional smoking ovens. Proper dissemination of innovations developed on improved fish processing equipment to the active fish processors in Lagos State using available communication channels is hereby advocated.

Epidemiology of occupational hazards and injuries among fishermen at Tanji fishing site in The Gambia: an analytical cross-sectional study design

“…3,11 Slips, trips, falls, and exposure to loud noises are major physical dangers in handling facilities, while chemical mishaps, solvents, vapors, fumes, and unburned hydrocarbons are common chemical hazards. 3 Occupational dangers are produced by mechanical factors influencing the musculoskeletal system, whereas biological hazards are caused by parasite infection, bacteria or viruses, or injuries from animals such as shark or crocodile bites. 3 Fatal accidents constitute an inherent and unsolved problem among fishermen.…”

“…3 Occupational dangers are produced by mechanical factors influencing the musculoskeletal system, whereas biological hazards are caused by parasite infection, bacteria or viruses, or injuries from animals such as shark or crocodile bites. 3 Fatal accidents constitute an inherent and unsolved problem among fishermen. 12 Fish processing is a series of events that spans the entire process of handling fish and fish products, from harvesting through customer delivery.…”

“…1 According to the International Labor Organization (ILO), due to its vulnerability, the fishing sector has one of the highest mortality rates in the workplace; and in most cases, when a death occurs at sea, there is no emergency care. 2,3 Due to the numerous hazards and health risks recorded from the ancient occupation, the fishing industry is reported to be one of the most dangerous occupations with about 120 million accidents and 200 000 fatalities annually at global level. 4,5 In the developed countries, reports have revealed that countries that accounted for fisheries-related accidents, often show rates higher than 100 fatalities per 100 000 active fishers.…”

Economics of Smoked Farmed Catfish in Kainji Lake Basin, Nigeria

“…The drum smoking methods, although still practiced in some areas, is gradually fading away with the emergence of the banda methods. These methods used for fish smoking are not new to literature as confirmed by Alabi,et al (2020) that traditional methods such as mud, box and drum ovens are the dominant fish smoking methods in Nigeria. Although, Alabi et al (2020) reported low adoption of improved technologies of fish smoking in Lagos, Nigeria; however, with the growing aquaculture activities in Kainji Lake Basin, there seems to be a gradual adoption of a better, safer fish smoking method.…”

“…The idea of fish processing in Nigeria was adopted to reduce post-harvest losses because of the perishability nature of fish which undergoes spoilage as soon as it is harvested (Amos and Ibrahim, 2017). Fish processing could be done through smoking, drying, refrigeration, frying etc; though, smoking is the principal fish processing technique in Nigeria (Alabi, et al, 2020). Fishes that are smoked have a great sensory characteristic such as good taste, flavour and texture and are highly enjoyed in diets (Puke and Galoburda, 2020).…”