alexa Fish Processing and Preservation Techniques Selected Fishing Communities along the Upper Benue River, Taraba State | OMICS International| Abstract

ISSN: 2375-446X

Poultry, Fisheries & Wildlife Sciences

  • Research Article   
  • Poult Fish Wildl Sci 2017, Vol 5(2): 184
  • DOI: 10.4172/2375-446X.1000184

Fish Processing and Preservation Techniques Selected Fishing Communities along the Upper Benue River, Taraba State

Gawi GO1 and Sogbesan OA2*
1College of Agriculture, , Jalingo, Taraba State, Nigeria
2Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria
*Corresponding Author : Sogbesan OA, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria, Tel: +2348161518298, Email: [email protected]

Received Date: Mar 14, 2017 / Accepted Date: Aug 18, 2017 / Published Date: Aug 25, 2017

Abstract

This study examines the Processing of Fish techniques utilized by Fishermen in the communities along the Benue River Taraba State. The study focuses on the traditional methods and types of Processors used by local Fishermen. The survey design method was used to collect data. The instrument involved the use of questionnaire which was randomly administered on 40 respondents in the 4 communities. Focus group discussion was also used to generate additional information to compliment the questionnaire data. Descriptive statistics was used to analyse the data collected. This study is important because it provide information that will guide Fisheries managers to allow for more adaptation to new and easy methods of Processing fish products.

Keywords: Communities; Fishermen; Processing; Preservation; Techniques

Citation: Gawi GO, Sogbesan OA (2017) Fish Processing and Preservation Techniques Selected Fishing Communities along the Upper Benue River, Taraba State. Poult Fish Wildl Sci 5: 184. Doi: 10.4172/2375-446X.1000184

Copyright: © 2017 Gawi GO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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