AN ANALYSIS OF FISH PROCESSING METHODS AMONG FISHER FOLKS IN CROSS RIVER STATE

Abstract

This study analyzes fish processing methods among fisher folks in Cross River State. The main objective of this study was to; assess the distribution of respondents based on socio-economic characteristics, highlight the methods used for fish processing ascertain the effect of processing methods on the productivity; and to determine the effect of fish processing methods on the health status of processors. The population of the study comprised of the fisherfolks in the coastal communities in Cross River State. The study adopted multi-stage sampling technique to realize a sample size of 165 respondents. Data for the study were collected using structured questionnaire, administered by the researcher. Data obtained were analyzed using descriptive statistics such as frequency counts, percentages, mean and standard deviation, and inferential statistics tool such as multinomial logistic regression. The results of analysis on the socio-economic characteristics revealed that majority of the of the processors (78.1%) were female. It was equally revealed that a large proportion of processors (64.1%) were within the age bracket of 30-39 years and many of them were married (37.5%). It was found that smoking using red clay oven (97%), smoking with cylindrical drum/wire mesh (92%) and boiling and frying (78%) were some of the widely used processing methods in the area. Similarly, eye problems (93.8%), attacks by predators (100%), burns (96%), internal heat (60.9%) and respiratory tract infection (98.4%) were some of the effect of processing methods on the health status of the respondents. The study concludes that smoking using charcoal oven improves the market value and quality of the fish, while the use of smoking kiln was associated with improved shelf-life of the fish. And recommended that government and agrciultural organization should encourage the partcipation of higher degree holders in the fish processing value chain in other to improve the knowledge and practise in the enterprise, as well as improve the educational capacity of fish processers in the study area.