SURVEY ON THE CONSUMPTION OF SMOKE-DRIED FISH IN BENIN CITY EDO STATE

ABSTRACT

Fish is a rich protein source which is readily available and acceptable by most inhabitants in Benin city, Edo state. There’s however the need to process fish due to its rapid deterioration especially when it’s not handled properly and left in the sun.One of the major ways of processing fish in Benin city is through smoke-drying. Hence, the objectives of this study were to identify the different smoke-dried fish species, factors that influence consumers’ preference for smokedried fish and determine the most preferred smoke-dried fish species in Benin city, Edo state. To achieve the objective of this study, questionnaires were randomly administered to three areas namely: Uselu market, Yanga market and Ekiosa market. A total sample size of 90 respondents were covered for the consumers with 30 respondents in each area. For the processors, a total of 30 respondents were covered with 10 respondents each from the three areas. Thus, a total of 120 questionnaires were administered. The data collected were analyzed using SPSS version and results were presented using descriptive statistics such as percentage, bar chart and pie chart. It was discovered that the areas had a high acceptance of smoke-dried fish.