International Research Journal of Biotechnology (ISSN: 2141-5153) Vol. 2(5) pp.103-113, April, 2011
Available online http://www.interesjournals.org/IRJOB
Copyright © 2011 International Research Journals
Full Length Research Paper
Survey on cured fish processing, packaging,
distribution and marketing in Edo and Delta states.
Abolagba, O.J. and Nuntah, J.N.
Department of fisheries.Faculty of Agriculture, Unversity of Benin, Benin city.
Accepted 19 April, 2011
A community based study was carried out amongst fisherfolks, fish processors and marketers in
Ekenwan village, Ovia North-East Local Government Area of Edo state and Koko village, in Warri North
Local Government Area of Delta state. The over all objective of the study was to identify the processing
preservation, packaging methods, distribution channels and marketing of cured fish in the study areas,
so as ascertain its shelf stability and economic benefits. A total of 103 processors randomly selected
were interviewed during the survey. The data obtained were analyzed by descriptive statistics and
results obtained revealed that majority of the processors were married women who were not educated
beyond secondary school level. Smoking was the main curing method and storage materials for cured
fish were baskets, jute bags and plastic drums. Causes of loss on cured fish include insect infestation,
rodent attacks, mould attacks and breakage due to packing. Packaging and storage methods improve
the shelf life of the cured products and packaging materials includes the use of jute bags, paper bags,
baskets and these were stored on top of smoke houses and in kitchens. Land transportation was the
major means of distribution using wheel barrows, vehicles and trucks. Processing activities within the
study area was found to be lucrative but are constrained by high cost of transportation, processing and
labour. Thus, the economics and living standard in processing area was quite low. It is recommended
that Government should engage in the rehabilitation of the access routes leading to the processing
communities, so as to improve transportation system and facilitate mobility of cured fish. Government
via its appropriate agencies should sensitize the processors and transporters against over loading of
cured fish so as to limit economic losses due to fragmentation on the curer.
Keywords: Fish processing, packaging, Shelf life stability, Distribution, Marketing.
INTRODUCTION
Fish is a low acid food therefore highly susceptible to
pathogenic and enzymatic spoilage (King, 2001). Fish is
one of the most perishable of all stable commodities
especially in tropical climate regions of the world. If not
consumed within one day of capture it becomes unfit for
human consumption, unless subjected to some form of
processing (Abolagba et al., 1996).
In Nigeria, over 80% of fish harvested is preserved by
various methods of curing to prolong shelf life and these
cured fishery products are highly acceptable by the local
consumers (Salawu et al., 2004). Cured fish includes
*Corresponding author Email: efeobano2002@yahoo.com
those products in which preservation is achieved by
reducing moisture or by the addition of chemical
preservatives including salt, vinegar or smoke (Whittle,
2002). The principal processing methods are smoking,
drying, salting, fermentation, roasting, boiling and frying
or any combination of these processes (Adepegba, 2001;
Eyo, 2001; Whittle, 2002). Smoking is a method of
preserving fish which combines three effects;
preservative value of smoke, drying and cooking (Clucas,
1982; Asita and Campbell, 1990). Operations involved in
smoking of fish are similar and the method has the effect
of imparting pleasant flavour to the product besides the
preservative effect of the smoke (Ako and Salihu, 2004;
Tull, 1997). The longer fish is smoked, the longer will be
the shelf life (Arthur and Osei-Somuah, 2004; Abolagba
104 Int. Res. J. Biotechnol.
et al., 2002; Eyo, 2001; Eyabi, 1998).
Preservation by drying is effected by lowering the water
vapour pressure of the fish to a level which microorganisms can no longer grow (Eyo, 2001; Ako and
Salihu, 2004; Bolaji,2005). Salting deslubs the slime on
the surface of the fish, which also inactivates the surface
bacteria (Abolagba et al., 2006). Common salt (Nacl)
retards the activity of bacteria, enzymes and chemicals in
fish (Eyo, 2001). The simplicity of salting process, the low
cost of production and the ease to which it combines with
other preservation methods such as drying and smoking
has led to its popularity and extensive use (Berhimpon et
al., 1990). Three methods of salting commonly practiced
are dry salting, wet salting and brine salting (Whittle,
2002; Eyo, 2001; Clucas 1982).
When fish has been processed particularly if traditional
methods are employed, the fish is still subjected to many
forms of loss and spoilage (Abolagba and Enofe, 2003;
Igene et al., 1998). Unless processing is very carefully
carried out, physical losses can occur from microbial
spoilage, insect infestation and fragmentation (Yu, 1994;
Ismail and Wooton, 1992; Ames1992).
Post processing and handling of fish has an impact on
the shelf life of the product and these include packaging
techniques, storage condition and marketing techniques
(Abolagba, 2006). Packaging forms an important part of
food processing because it facilitates handling during
storage and distribution within the market chain (King,
2001). Effective packaging controls insect infestation of
dried fish (King 2001; Lawal et al., 1986). Sacks, paper
cartons, wooden rackets and bamboo baskets are the
most predominantly used artisanal packaging containers
(Kings, 2001). The distribution of cured fish in Nigeria is
largely by road transportation. This segment is a vital
element in the distribution of fish from the processing
village to wholesale markets and onward to retail outlets
(Kings, 2001). Means of transportation ranges from
wheel barrows, motorcycles, taxis, jeeps, pick-up
vehicles, buses, trucks, lorries etc.
MATERIALS AND METHODS
Study Area
The study covered two major fish processing communities in
Edo and Delta states respectively. In Edo state, the fish
processing community was Ekenwan village in Ovia North East
Local Government Area which is about 40 km from Benin City.
While in Delta state the processing community was Koko village
in Warri North local Government Area which is about 34km from
Sapele-Warri express road.
Sample Size and Sampling Procedure
Information was collected by visual observation, use of Focus
Group Discussion (FGD) and interviews conducted by a sample
survey of fish processors / marketers within the named localities
using 120 well structured questionnaires. Of the 120
questionnaires distributed, 103 were properly filled, returned
and analyzed.
Data Analysis
The data obtained were analyzed using simple descriptive
statistical methods (frequencies, percentages and chi-square)
to test the hypothesis using SPSS statistical package. These
parameters were used to analyze cured fish activities such as
the processing methods, quantity processed, storage methods/
problems, packaging methods/packaging problems, distribution
channels, marketing operation etc.
RESULTS
The results obtained from survey are as shown in tables
below:
DISCUSSIONS
Study showed that processing and marketing activities of
cured fish were carried out mostly by the economically
active age range 21- 40 years (65.5%).While age range
41-60 years and 10-20 years had (29.3%) and (5.2%)
respectively. The female sexes (majority being married)
dominated the sector and are not educated beyond
secondary school level (see table 1).
This distribution trend could be explained by the fishery
sector being besieged by the economically active age
ranges and the teenagers are being educated and
progressive in outlook with most favourable attitude
towards change while older ages have limitations on
energy sapping activities. The disparity in gender
disposition could be accounted for by occupational
emphasis which in fisheries activities apparently restricts
the females to processing while the male counterpart
predominates in the catch. Educational qualification of
respondents showed that majority had primary school
and secondary school education respectively. This result
revealed that activities of fish processing and marketing
are traditional practices that most practitioners get
involved in early life to earn a living. This confirms the
findings of other authors who categorized processing of
fish as female business dominated by economically
active ages (Abolagba and Odiko, 2005; Lawal and
Idega, 2004). Comparism between the study areas using
chi-square test showed that there was a significant
difference (P< 0.05).
Smoking (100%) as shown in plate 1, was the most
practiced curing method in study areas due to cost
occassioned by the fact that materials needed are most
readily available as well as the increased consumers’
preference of cured smoked fish within the localities. This
is in line with the findings of Davies et al., (2009). Majority
Abolagba and Nuntah 105
Table 1. Sex distribution and Educational levels of fisherfolks
LOCATION
EKEWAN
SEX
Male
Female
EDUCATION
No formal education
Primary School
Secondary School
KOKO
FREQUENCY
MEAN TOTAL
3
47
53
1.5
50
22
42
36
17
43.4
39.6
19.5
42.7
37.8
Source: Survey data, 2007
Plate 1. Smoking fish on cut-out half drum smoking kiln.
of the respondents (49.9 %.) were able to process at
least two baskets of smoked fish per day (Table 2).
However, study revealed that during the peak fishing
period when catches were abundant and with more than
one smoking kiln, greater quantity of smoked fish per
basket per day was processed compared to the off peak
fishing period when catches were limited and with single
smoking kiln. This agrees with the findings of Eyo (1997).
Quantity of smoked fish sold per week is dependent on
processor’s ability and fresh fish availability.
After processing, cured fishes are stored in baskets,
jute bags and plastic drums for protection and
preservation as shown in plate 2. However during
storage, some losses are incured due to insect
infestation, rodent attack, mould attack, breakage due to
packing, etc. (Table 3). These losses result in the
physical disintegration of the stored smoked fish leading
to economic loss on the curer. However, proper sealing
up of storage areas; use of domestic cats as predators to
control rodents and the application of anti-coagulant
rodenticides in accordance with manufacturers’
instruction would limit losses incured during storage of
cured fish. This is in line, with the findings of Eyo (2001).
In the study areas, packaging materials for cured fish
were mostly jute bags and paper bags (Plates 3 – 5) and
these were confirmed satisfactory to customers due to
the qualities of being appealing, convenient to handle,
preserves fish quality and reusability (Table 4). This
agreed with the assertion of Essuman (1992). However,
factors causing difficulty in packaging as observed in the
study areas, includes the physical nature of smoked fish
whether processed whole or in chunks, its shape and
size, which most often results in fish fragmentation. This
is in agreement with Sefa-dedeh (1995).
Storage of packaged cured fish was mostly done on
top smoke house and in the kitchen where appropriate
storage temperature is obtainable, as presented on table
5.
Study areas are characterized by occasional market
days which are known major outlets for sales of smoked
fish within the states (Table 6) with road transportation
being the major means of distribution of cured fish, using
wheel barrows, vehicles, trucks etc as shown in plates 6
– 8. This finding is in agreement with the assertion of
Kings (2001).
Sales per unit of measurement as displayed in
106 Int. Res. J. Biotechnol.
Table 2. Quantity of Fish Processed Per Day
QUANTITY
< ONE BASKET
ONE – TWO BASKETS
THREE
–
FOUR
BASKETS
FIVE BASKETS AND
ABOVE
LOCATION
EKENWAN
4
60
20
PERCENTAGE
KOKO
3.8
39.0
50.0
2
MEAN (%)
3.9
49.5
35.0
-
1.0
Source: Survey data, 2007
Plate 2. Smoked fish stored in basket.
Table 3. Storage Materials and Storage Problems of Processed Fish
PERCENTAGE
LOCATION
EKEWAN
STORAGE MATERIALS
In Baskets
In Plastic Drums
In Jute Bags
In Baskets & Jute Bags
In Baskets & Plastic Drums
STORAGE
PROBLEMS
OF
PROCESSED FISH
Rodent attack on fish
Breakage due to packing
Insect + Rodent Attack +
Breakage
Rodent Attack + breakage
Breakage + Mould Attack
Insect + Breakage
Rodent + Mould + Breakage
Insect + Mould +Rodent +
Breakage
Source: Survey data, 2007
18
2
18
62
KOKO
28.3
1.9
13.2
56.6
MEAN (%)
23.15
1.0
0.95
15.6
59.3
2
4
1.9
1.9
18.9
1.95
0.95
11.45
58
2
20
14
24.5
3.8
3.8
5.7
39.6
41.25
2.9
1.9
12.85
26.8
Abolagba and Nuntah 107
Plate 3. packaging in jute bag.
Plate 4. Smoked fish packaged in jute bag supported in basket.
Plate 5. Smoked fish packaged in jute bag.
108 Int. Res. J. Biotechnol.
Table 4. Fish Packaging Methods, Efficiency and Packaging Constraints
MEAN
PERCENTAGE
LOCATION
EKENWAN
PACKAGING METHODS
In Jute Bags
In Paper Bags
Jute Bags & Paper Bags
Others
PACKAGING EFFICIENCY
Appealing & Preserves fish Quality
Appealing & Reusable
Appealing & Convenient
Convenient & Reusable
PACKAGING CONSTRAINTS
Fish Breaks
Fish Breaks & High cost of Packaging
Materials.
KOKO
58
20
22
-
35.8
30.2
28.3
5.7
46.9
25.1
25.15
2.85
12
60
28
9.5
17
43.4
30.2
4.75
14.5
51.7
29.1
41
9
47
6
45.5
7.5
Source: Survey data, 2007
Table 5. Storage of Packaged Fish
STORAGE
LOCATION
EKENWAN
34
ABOVE
SMOKE
HOUSE
IN KITCHEN
IN
OPEN
WITH
COVERED TOP
SMOKE
HOUSE
&
KITCHEN
OTHERS
KOKO
43.4
PERCENTAGE
MEAN (%)
38.7
12
2
37.7
11.3
24.85
6.65
22
3.8
12.9
30
3.8
16.9
Source: Survey data, 2007.
Table 6. Means of Distribution of Cured fish to consumers.
DISTRIBUTION
MEANS
TAKE THEM TO DAILY
MARKET
TAKE
THEM
TO
OCCASSIONAL
MARKET
SELL IN VILLAGE &
OCCASSIONAL
MARKET
SELL
IN
OCCASSIONAL
MARKET
&
TO
MIDDLEMEN
SELL IN VILLAGE,
DAILY
MARKET,
OCCASSIONAL
MARKET
&
TO
MIDDLEMEN
LOCATION
EKENWAN
4
Source: Survey data, 2007.
PERCENTAGE
KOKO
1.9
MEAN (%)
2.95
40
20.8
30.4
16
26.4
21.2
36
32.1
34.0
4
18.9
11.45
Abolagba and Nuntah 109
Plate 6. Wheel barrow used for transporting fish
Plate 7. Station wagon car used for fish transportation.
Plate 8. Bus used to transport smoked fish
110 Int. Res. J. Biotechnol.
Plate 9. Samples of standard sales baskets
Plate 10. Smoked fish staked in bundles for sale.
plates 9 – 12, includes the use of baskets, plastic drums
and stalk in bundles. Price fixation per sales unit depends
on bargaining/ negotiating powers between the
processors/marketers
and
customers.
Problems
encountered in sales as shown in table 7, include low
pricing, consumer preference and loss during
transportation, which confirmed the findings of Lale and
Adu-Nyako (1991).
Analysis of income satisfaction from processing and
sales of cured fish showed that majority of respondents
(73%) were satisfied with income derived from the
business, while 27% of the respondents were not
satisfied due to high cost of transportation, processing
and labour. This is in agreement with the findings of
Gaya et al., (2006).
Majority of the respondents (87%) in the study areas
were able to meet the need of their customers due to the
location of study areas as it is surrounded by coastal
fishermen who bring their catches onshore for the
processors, making fish readily available. However, 16%
of the respondents were unable to meet their customers’
needs due to inadequate fund, lack of processing
facilities & means of transportation.
CONCLUSION
The result of this study revealed that smoking method is
the most practiced processing method, as it was an
effective and economical technique of fish curing in the
study areas due to availability of raw materials, increased
shelf life stability of the products and the impartation of
pleasant taste which is most preferred by consumers
Abolagba and Nuntah 111
Plate 11. Sample of basket and plastic for sales of fish chunks
Plate 12. Staked smoked fish for sale
Table 7 Sales Per Unit of Measurement.
SALES (#)
1000 – 10000
11000 – 20000
21000 – 30000
31000 – 40000
41000 – 50000
LOCATION
EKENWAN
56
22
10
6
6
KOKO
30.2
39.6
22.6
5.7
1.9
MEAN PERCENTAGE
43.1
30.8
16.3
5.85
3.95
Source: Survey data, 2007.
within these localities. Post processing and handling
methods of fish such as the packaging techniques,
storage conditions and marketing techniques improves
the storage life of cured fish.
RECOMMENDATION
Arising from findings in this study, the following
recommendations are hereby made:
•
Government should engage in the
rehabilitation of the access roads leading to the
processing communities, so as to improve transportation
system, reduce transportation cost and losses due to
delays and fragmentation.
•
Over loading of the transportation
vehicles should be discouraged through sensitization
programs to limit economic losses due to fragmentation
on curers.
•
•
The Federal Department of Fisheries
should provide adequate extension personnel to educate
the processors/marketers on effective practices and
112 Int. Res. J. Biotechnol.
Table 8. Problems Encountered in Selling Fish
PROBLEMS
LOW PRICING
LOSS
DURING
TRANSPORTATION &
LOW PRICING.
LOSS
DURING
TRANSPORTATION,
CONSUMER
PREFERENCE & LOW
PRICING
LOSS
DURING
TRANSPORTATION
LOW
PRICING
&
CONSUMER
PREFERENCE
ALL
LOCATION
EKENWAN
24
28
KOKO
18.9
17.0
MEAN PERCENTAGE
21.45
22.50
12
13.2
12.6
-
1.9
0.95
22
41.5
31.75
14
7.5
10.75
Source: Survey data, 2007.
innovations at every stage of functional activities of fish
processing and marketing.
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