International Research Journal of Biotechnology (ISSN: 2141-5153) Vol. 2(9) pp.213-219, December, 2011
Available online http://www.interesjournals.org/IRJOB
Copyright © 2011 International Research Journals
Full Length Research Paper
Processing and distribution of smoked clarias spp. in
Benin City, Edo State
Abolagba O.J. and Nuntah J.N.
Department of Fisheries, University of Benin, Benin City, Nigeria.
Accepted 25 July, 2011
The overall objective of the study was to identify the efficient smoke processing technique, preservative
methods, packaging, storage, distribution, marketing and acceptability of smoked clarias spp. so as
ascertain its shelf stability and economic benefits in Benin city. A total of 120 respondents randomly
selected were interviewed during the survey (48 processors; 48 retailers and 24 consumers) in six (6)
major markets in three (3) local government areas in Benin metropolis. The data obtained were analyzed
by descriptive statistics. Analyses of results revealed that majority of the respondents were married
women literate to at least primary school education and mostly Christians due to the regional variation in
religion of the country. Hot smoking process was mainly practiced with wood fuel as main source of
energy. The major smoking kilns used was the half cut oil drum and smoking duration took 2-3 hours.
Majority of respondents preserved smoked clarias spp by re-smoking method to inhibit spoilage and
packaging was done mostly in jute bags and baskets .Sales and consumers preference for smoked
clarias spp were relatively high due to its taste, flavour, palatability and protein value. 75% of
respondents in study area sold smoked clarias spp directly to consumers in a simple distribution chain
pattern and means of transportation to various sites of processing and sales was largely by road using
public transportation system. The processing and distribution activities of smoked clarias spp within
Benin City were found profitable. The constraints were difficulties in the control of smoke and heat
production associated with traditional smoking kiln; breakage due to traditional packaging materials;
seasonal availability of fish/ price inflation; inadequate funding and high cost of transportation. Thus
provision of credit facilities and support services such as provision of modern smoking kilns, improved
packaging materials and good road network would improve on this sector of fisheries and ensure
adequate availability of smoked product.
Keywords: Processors, Retailers, Consumers, Smoked Clarias, Packaging, Distribution
INTRODUCTION
Fish is an important source of protein and its harvest,
handling, processing and distribution provides livelihood
for millions of people as well as providing valuable foreign
exchange earnings to many countries (Abolagba and
Chukwu, 2008; Ames et al., 1991). Fish is eaten fresh,
preserved or processed (smoked) and forms a much
cherished delicacy that cuts across socio economic,
*Corresponding author Email : abolagbajoel2002@yahoo.com
ages, religious and educational barriers (Adebayo-Tayo
et al., 2008).
Smoking is one of the traditional fish processing
methods aimed at preventing or reducing post harvest
losses. 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 et al., 2002; Eyo, 2001;
Eyabi, 1998).
214 Int. Res. J. Biotechnol.
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 (Kings,
2001). The distribution of smoked 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). Collection and distribution of smoked clarias spp
usually involves a chain of traders or middlemen
(Bolorunduro and Sule, 2001). Fish distribution is mainly
in the hands of fish brokers, retailers and wholesalers
(Njai, 2000)
Objectives of the study were to determine the:
Efficient
smoke
processing
technique,
preservative methods, packaging, storage, distribution
and marketing and acceptability of smoked clarias spp.
Socio-economic characteristics of processors,
retailers and consumers of smoked clarias spp.
Constraints to processing, distribution and
marketing.
Focus Group Discussion (FGD) and interviews conducted
by sample survey of fish processors, retailers and
consumers within named localities using 120 well
structured questionnaires assigning 20 questionnaires
per market respectively.
RESULTS
A total of 120 individuals comprising of 48 processors, 48
retailers and 24 consumers of fish were interviewed
during this study. The results of the analysis of the
questionnaire used in the study are presented in this
chapter.
Sex of Processors, Retailer and Consumers
The study showed 100% female dominance of
processing and retailing business of smoked Clarias spp.
in Benin- City.
Source of energy for smoking
MATERIALS AND METHODS
Study revealed that 100% of processors (48) used
firewood fuel energy
Geographical location of study area
Type of smoking process
Benin City, the capital of Edo State, has a land area of
1,219.626km2 and it is bounded by latitude 6020’North
and longitude 5o39’ East.
Study showed that 100% of processors used hot smoking
method compared to the cold smoking
Study Area
DISCUSSION
The study area encompasses six (6) major markets in
three (3) local government areas in Benin City. The
markets were; New Benin and Yanga markets in Oredo
Local Government Area, Oregbeni and Ekiosa markets in
Ikpoba-Okha Local Government Area, and Uselu and
Ogida markets in Egor Local Government Area. These
markets are located in strategic positions and they play
host to fish processors, retailers and buyers.
The study revealed that one hundred percent (100%) of
the processors and retailers of smoked Clarias spp. in
Benin City were women. This confirms the findings of
other authors who categorized processing of fish as
female business (Abolagba et al., 2005; Gomna, 2006).
Table 1 showed that the processing and marketing
activities of smoked clarias fish spp were carried out
mostly by the economically active age groups (20-49
years) with 89.17%. This trend could be inferred by the
fishery sector being besieged by economic active age
grades, the teenagers were being educated and
progressive in outlook except in situation when they were
not privileged to go to school and older age has
limitations on energy sapping activities. (Abolagba and
Enofe, 2003) The age distribution of smoked Clarias spp.
consumers showed that majority (95.82%) fall within the
Sample size and procedure
Purposive sampling technique was used, due to the fact
that the population of processors, retailers and
consumers of smoked fish (clarias spp), was unknown.
Information was obtained by visual observation, use of
Abolagba and Nuntah 215
Table 1: Age, Marital status, Educational level, Religious Background and Experience of respondents.
Age
<20
20 – 29
30 – 39
40 – 49
>50
Marital Status
Single
Married
Widow
Divorced
Educational Level
No formal
Primary Sch
Secondary Sch
HND/University
Religion
Christian
Islamic
Traditional
Experience (Years)
<5
6 – 10
11 – 15
>15
Processors(48)
Respondents
Retailers(48)
4
4
13
25
2
4
13
12
17
2
3
7
8
6
-
9.10
20.00
27.50
40.00
3.30
5
31
10
2
13
23
11
1
9
13
1
-
22.50
55.83
18.33
2.50
9
9
30
-
6
11
31
-
1
2
6
15
13.33
18.33
55.83
12.50
45
3
42
2
4
17
3
4
86.67
4.17
9.17
12
23
8
5
20
17
7
4
-
33.33
41.67
15.62
9.37
working age and to some extent could determine what
they consume. While the least groups of persons could
be termed “dependants” those who do not possess the
purchasing power enough to determine what they
consume.
Majority of the respondent were married (55.83%) and
literate to secondary school level (61%). This has made it
possible for the processors and retailers to transact
business with their customers in English language and
“pidgin” English since communication is very essential in
business transactions. Also table 1 showed that the
percentage of consumers of smoked Clarias spp.
increased with increasing level of education thus inferring
that apart from the bargaining power (money), the
consumption of fish increases with increasing level of
education, as the highly educated people have more
knowledge of the nutritional importance of fish compared
with other animal protein sources.
Majority of the respondents in the study area were
Christians (86.6%). This may be as a result of the
regional variation in the religion of the country (Nigeria).
Whereas in the northern region of the country the
tendency of having more Muslim respondents is higher.
Processors of smoked clarias spp. engaged in hot
Consumers(24)
Percentage(100)
smoking process which is the traditional method of fish
smoking in the tropics since alternative preservative
method such as refrigeration are absent in remote fishing
villages where processing takes place. This is in line with
Eyabi et al., 2004 and Eyo, 2001. Fish is cooked in order
to obtain products with extended shelf life.
Source of energy for smoking fish is the wood fuel
energy. This is could be attributed to abundance of wood
and high level of lumber jerk activities in study area
(Abolagba et al., 2002). The major smoking kilns used in
study area is half cut oil drum and smoking duration as
revealed by majority of respondents (75%) takes 2-3
hours to properly smoke a batch of Clarias spp. (table 2).
The reasons adduced for the variations in duration of
smoking depend on the quantity and size of fish as
smaller fishes takes lesser time than larger fish to be
smoked, also the level of oil present in fish determines
the smoking duration (Abolagba and Enofe, 2003). The
duration of smoking determine the shelf life stability of the
fish as the longer the fish is smoked the longer the shelf
life (Authur and Osei-Somuah, 2004).
Majority of respondents (54.2%) preserve smoked
Clarias spp. by re-smoking to inhibit spoilage due to
mould, bacterial and insect infestation (see figure 1 and
216 Int. Res. J. Biotechnol.
Table 2: Types of smoking kiln and duration of smoking.
Kilns
Cut-out oil drum
Banda (Rectangular mud kiln)
Chorkor Oven
Duration of Smoking
2 – 3 hours
4 – 5 hours
Above 5 hours
Processors
Respondents
Retailers
Percentage (%)
40
6
2
45
3
-
88.50
9.35
2.08
36
8
4
-
75.00
16.70
8.30
Table 3: Storage methods
Methods
In kitchen
Above smoke house
In open with top covered
Kitchen & smoke house
Others
Total
Respondents
Retailers
15
6
6
21
2
48
Processors
10
7
4
22
5
48
Percentage (%)
26.04
13.54
10.41
42.71
7.29
100.00
Table 4: Sales of smoked clarias spp.
Sales
Very high
High
Low
Very low
Total
Frequency
11
31
6
48
Percentage (%)
22.91
64.58
12.50
100.00
Table 5: Consumption rate of smoked Clarias spp.
Quantity consumed
1-4 pieces/week
5-10 pieces /week
>11 pieces / week
Total
Frequency
10
9
5
24
2). This agrees with the findings of Akande (1998).
Packaging of smoked fish in study area is done mostly in
jute bags and baskets which is stored above smoked
house and in kitchen to provide appropriate storage
temperature.
Sales of smoked clarias spp were relatively high, and
preference levels by consumers were high due its taste,
flavour, palatability and protein value (tables 4 an 6). This
Percentage (%)
41.70
37.50
20.83
100.00
confirms the assertion of FAO, 2004 that African clariids
were considered of high valued species and are of great
interest to farmers and consumers.
Study revealed that majority of processors (75%) in
study area sells smoked clarias spp directly to consumers
in a simple distribution chain pattern, hence the existence
of an effective and efficient marketing system. This
disagrees with the findings of Bolunduro and Sule (2001)
Abolagba and Nuntah 217
Method of Preservation
Figure 1: Methods of preserving smoked clarias spp.
Figure 2: Means of transportation
Table 6: Consumers’ preference of smoked Clarias spp.
Preference Level
Very high
High
Moderate
Low
Very low
Total
Frequency
8
9
4
2
1
24
that a lot of intermediaries or middlemen are involved in
Nigeria fish marketing system. The main means of
transportation of smoked clarias spp to various sites of
Percentage (%)
33.30
37.50
16.70
8.30
4.20
100.00
sales is largely by road using public transportation
system. This agrees with Kings (2001) that distribution of
smoked fish in Nigeria was largely by road transportation.
218 Int. Res. J. Biotechnol.
Table 7: Reasons for Consumers preference
Reasons
Taste
Flavour
Protein Value
Frequency
4
1
Percentage (%)
16.70
4.16
Taste and flavor
Taste, flavour, palability, Protein value
Total
2
17
24
8.30
70.83
100.00
Table 8: Mode of sales of clarias spp.
Mode of sales
Processors-Consumers
Processors-Retailers-Consumers
Retailers-Consumers
Total
Frequency
36
10
2
48
Percentage (%)
75.00
20.83
4.17
100.00
Table 9: Problems encountered in the processing of smoked Clarias spp.
Problems
Difficulty to control smoke and heat production
Breakage of smoked fish
Difficulty to control smoke, heat and breakage of
smoked fish
Total
Frequency
5
3
39
Percentage (%)
10.41
6.25
81.25
48
100.00
Table 10: Factors that limit the business operations of the Processors and retailers
Limiting Factors
Seasonal availability of fish/price inflation
Respondents
Processors
16
Lack of adequate and comfortable space to sell
product
Spoilage
Inadequate funding & high cost of transportation
Total
Retailers
13
Percentage (%)
30.21
2
1
3.12
2
28
48
6
28
48
8.33
58.33
100.00
Table 9 indicates the problems encountered in
processing smoked Clarias spp. in the study area. These
includes difficulties to control smoke and heat production
associated with the use of traditional smoking kilns that
leads to poor quality fish products and requires high
degree of supervision by an experienced operator
(Abolagba, 2006). Also, fish breakage due to nature of
traditional packaging materials that are generally not
impermeable to moisture, insects and micro organisms
and offer little protection from physical damage (Njai,
2002; Sefa-dedeh, 1993).
Seasonal availability of fish / price inflation and
Abolagba and Nuntah 219
inadequate funding and high cost of transportation are
the major factors affecting business operations of
processors and retailers.
CONCLUSION
In conclusion, it is safe, reasonable and justifiable to
assert that the present state of smoked Clarias spp.
business in Benin-City is flourishing and encouraging
although areas for improvement and reconsideration
abound. Such areas include source of initial capital,
increased production through enhanced participation in
aquaculture to ensure continuous availability of fresh
Clarias spp, provision of modern smoking kilns, improved
packaging materials, by the government and private
organizations.
ACKNOWLEDGEMENT
The authors wish to acknowledge Aigbe Osamudiamen
Courage, who assisted in the collection of field data.
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