Fish Processing Factory, For Ibaka, Mbo Local Government Area, Akwa Ibom State
Table Of Contents
Chapter ONE
1.1 Introduction1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms
Chapter TWO
2.1 Overview of Fish Processing Industry2.2 Historical Perspectives
2.3 Types of Fish Processing Techniques
2.4 Importance of Fish Processing
2.5 Challenges in Fish Processing
2.6 Innovations in Fish Processing
2.7 Global Trends in Fish Processing
2.8 Environmental Impacts of Fish Processing
2.9 Economic Aspects of Fish Processing
2.10 Government Regulations and Policies in Fish Processing
Chapter THREE
3.1 Research Design3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Data Analysis Procedures
3.5 Research Ethics
3.6 Research Validity and Reliability
3.7 Limitations of Research Methodology
3.8 Research Tools and Instruments
Chapter FOUR
4.1 Overview of Research Findings4.2 Demographic Analysis of Participants
4.3 Analysis of Fish Processing Practices
4.4 Comparison of Traditional vs Modern Processing Techniques
4.5 Assessment of Quality Control Measures
4.6 Market Trends and Consumer Preferences
4.7 Environmental Impact Assessment
4.8 Recommendations for Improvement
Chapter FIVE
5.1 Summary of Findings5.2 Conclusion
5.3 Implications for the Fish Processing Industry
5.4 Recommendations for Future Research
5.5 Contribution to Knowledge
Project Abstract
Most of the fish marketed throughout Nigeria are in either smoked or dried form. The technological requirement for other forms of preservation like chilling and freezing cannot be afforded by the small scale fisher men. Considerable quantities of fish processed for distant consumer markets are lost at handling, processing, storage and marketing stages. Significant losses occur through infestation by mites, insects, fungal infection and fragmentation during transportation. However, with steadily growing market, it has become imperative to process scientifically for better shelf life as well. This paper attempts to describe the effect of these losses on fish quality and suggests mechanized methods of protecting fish from agents of deterioration. This study is aimed at achieving effective production flow and circulation in a processing factory, which may pose a serious problem. Through the application of primary and secondary means of research, this study has employed a good production flow line and made use of a circulation pattern to achieve effective production flow and circulation in the design of a fish processing factory.
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