Economic analysis of utilizing Kainji gas kiln for fish smoking in the Kainji Lake Basin of Nigeria

Marketing of smoked fish in the Kainji Lake Basin (Nigeria) has been found to be complex, traditional and inefficient. It is also said to be limited in scope due to poor handling and processing techniques, lack of storage facilities and inadequate marketing informations. The invention of Kainji gas kiln has been found suitable to overcoming poor handling and processing techniques. This paper discusses the feasibility of operating Kainji gas kiln commercially supported with adequate storage facilities and competent management hands. The financial indicators of net present value (NPV), 47,481.11, Internal rate of return (IRR) 24% and payback period of 2.3 years that are calculated confirmed that the commercial use of Kainji gas kiln is indeed profitably feasible

Construction, extension and evaluation of the improved smoking kiln (Banda) in Kainji Lake area

Fish smoking, as a traditional occupation of fishermen and women in Kainji Lake Area (Nigeria) is done using simple traditional ovens called 'Banda', the fuel for the smoking being almost hundred percent dependent on wood. A simple modification was made to the traditional 'Banda' oven using a damper to prevent burning of the fish. A comparison of the improved and the traditional 'Banda' was made. The results indicate that fuel wood consumption was reduced 52 percent by using the improved 'Banda', which implied that 50 percent of fish processor's income could be saved through the adoption of this technology. The most important advantage of the improved kiln, fuel wood conservation, represents for fishers a problem of an economic importance. Whilst they are aware that it is becoming much more difficult to get the needed fuel wood, the children can still conveniently collect enough wood for both home use and processing activities. The cost of the components of the improved kiln, when compared with the traditional version may be considered quite significant, and hence the reluctance of the fish processors in constructing similar ones. Selected blacksmiths were trained to continue the fabrication of the kiln component. The training was carried out to assure that the improved kiln will be constructed even after the project will end to support the fabrication

Making kippers from local herring (Sardinella spp.) smoke-cured in the Torry Kiln

(Sardinella) are available all year round in Sierra Leone. The best time to use them for baiting herrings is during the dry season when they are fattest and feeding well. The most common method of processing herring locally is hot smoking to give either soft, moist and cooked product or a dry, brittle product with very low moisture content. The author describes a curing method intended to add variety to the types of products that can be obtained from local herring. It is only mildly preservative, the product cannot be kept more than 24 hours without refrigeration. Particular attention is paid to the source and quality of the raw material used, and the processing method is detailed with attention to washing, splitting, brining, smoking, and the application of the Torry fish smoking kiln to the process.

The Gjerstad kiln: a combined hot and cold smoking kiln

A combined hot and cold smoking kiln has been constructed for use at Lake Turkana, Kenya. Used for cold smoking, the kiln's main advantages over the traditional kilns used in this area are its greater smoking capacity and lower firewood consumption. Having the option of using the same smoke house for cold and hot smoking reduces the total construction costs for an operator producing both types of smoke cured product. The hot smoking process was found to require markedly less firewood than cold smoking, a fact of considerable importance in desert or semi-desert areas with sparse vegetation.

How to construct a fish smoking kiln

As interest increases in fish production, fish farming is on the rise as more fish is produced in ponds, cages and tanks. However not all fish can be sold out and consumed at the same time, in addition to this, different consumers show different preference. Some individua Is tend to prefer smoked fish to fresh and fried fish. Apart from satisfying the different consumer preferences, fish smoking is important because it in creases the self life of fish, there by reducing post harvest losses. It also adds value to the fish and in this way the farmer can fetch more money from farmed products. Although the technology has been around for several years amongst the fishing communities, it is not well known amongst fish farmers. There is need to bring fish fanners on board to know how to construct the smoking kiln through the stapes out lined below.

Study on the sustainability of FPC produced from Kilka (Clupeonella engrauliformis, C. grimmi and C. cultriventris) in two vacuum packaging and modified atmosphere packaging at different environmental factors

Fish protein concentrate (FPC) is a healthy, sustainable and high nutritive product which sanitized produced from fishes in which, protein and other nutrients are more concentrated than in fresh fishes. The aim of this research is to study on the sustainability of FPC produced from Kilka (Clupeonella engrauliformis , C. grimmi and C. cultriventris) in two Vaccum Packaging and Modified Atmosphere Packaging at different environmental factors during six months. In our study the analysis of FPC protein showed 91.2%, lipid: 0.5%, ash: 3.6%, moisture: 2.3%, Total Volatile Nitrogen: 10 ml/100gr and peroxide: 5meq/kg. Amino acids and fatty acids were also determined. Bacteria and Fungi were lower than 1000 colony. Samples are kept in different condition of temperature (5, 20 and 35 degree centigrade), humidity (25, 40 and 90 percent) and light and dark environment in six month. Lipid rate in FPC after 6 months in VP and MAP (60% C02, 30 % N2 and 10% O2), packages was decreased but was not significant (P>0.05). It was also detected that increase temperature lead to more decrease in lipid content. Protein rate of FPC was decreased from 91.2% to 73.6% during six months at 35°C in VP Package and from 91.2% to 69.4% in MAP package. These changes were significant (P<0.05). TVN and PV rate in FPC after 6 months in VP and MAP packages was increased but was significant (P<0.05). Amino acids and fatty acids were also determined. But more changes in MAP packages was detected.

Improved cement block fish smoking kiln

The kiln described below is based on a portable sheet steel kiln designed by Beny in 1964. Improvement of quality of the final product, increased operating efficiency and reduction in firewood consumption were the reasons prompting the design. The design discussed was evolved by the author after a number of experimental prototypes were built, in order to reduce first cost and heat losses, both high with the all-steel kiln. Traditionally, a simple pit and table is used, around the shures of Lake Kyoga, for smoking fish.