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首页> 外文期刊>Journal of Agricultural Science >Prospects for Adaptable Technological Innovations in Fresh Fish Processing and Storage in Rural Areas of Doma L.G.A. of Nasarawa State
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Prospects for Adaptable Technological Innovations in Fresh Fish Processing and Storage in Rural Areas of Doma L.G.A. of Nasarawa State

机译：Doma L.G.A.农村鲜鱼加工和储藏中适应性技术创新的前景。纳萨拉瓦州

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Most fish become inedible within 12 hours at tropical temperatures after capture. Spoilage begins as soon as the fish dies and processing should therefore be done quickly to prevent the growth of spoilage bacteria. Fishing activities are of very importance to the agricultural sector. This paper is aimed at dealing with the problems and prospects of fresh fish processing and storage. The study was carried out by means of structured questionnaires administered to selected fishermen and traders in 2003-2006. The performance of fresh fish market’s revealed that 82% of the fish marketers are middlemen. Over 96% of the respondents process the fish into smoked fish. The smoked fish generally reduce the profit of the fish marketers according to 90% of the respondents. 85% of the respondents complained of suffering as a result of crude method of processing and 73% of the processors of fresh fish by smoking are women. It is recommended that natural fresh storage projects should be provided and commissioned by the Federal Government while storage centres could be created at Doma and some selected fishing villages by the Government.
机译：捕获后，大多数鱼在热带温度下的12小时内变得不可食用。鱼类死亡后立即开始变质，因此应尽快进行加工以防止变质细菌的生长。捕鱼活动对农业部门非常重要。本文旨在解决鲜鱼加工和存储的问题和前景。这项研究是通过在2003-2006年向选定的渔民和贸易商分发的结构化问卷进行的。新鲜鱼市场的表现表明，有82％的鱼商人是中间人。超过96％的受访者将鱼加工成熏鱼。 90％的受访者表示，熏制鱼通常会降低鱼商的利润。 85％的受访者抱怨由于粗加工方法而遭受痛苦，而73％的吸烟者通过吸烟加工鲜鱼是女性。建议由联邦政府提供并委托天然的新鲜存储项目，而政府可以在多马和某些选定的渔村建立存储中心。

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