FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome,1975

TABLE OF CONTENTS

This is one of a series of reports prepared during the course of the UNDP project identified on the title page. The conclusions and recommendations given in the report are those considered appropriate at the time of its preparation. They may be modified in the light of further knowledge gained at subsequent stages of the project.

The designations employed and the presentation of the material and maps in this document do not imply the expression of any opinion whatsoever on the part of the United Nations or the Food and Agriculture Organization of the United Nations concerning the legal or constitutional status of any country, territory or sea area, or concerning the delimitation of frontiers.

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TABLE OF CONTENTS

1.   INTRODUCTION

1.1   Terms of Reference

1.2   Background Material

2.   THE FISHERIES

3.   FISH HANDLING ON BOARD

4.   FISH PROCESSING

5.   RECOMMENDATIONS

Appendix 1   AN OUTLINE OF A PILOT SCHEME FOR FRESH FISH DISTRIBUTION

Appendix 2   YIELDS AND PROFIT OF SMOKING/DRYING OPERATIONS

Appendix 3   LIST OF EQUIPMENT

Appendix 4   LIST OP BOOKS SUGGESTED FOR THE PROCESSING CENTRE AT KAINJI

Appendix 5   REFERENCES

LIST OP FIGURES

1.   A Traditional Smoking Oven

2.   A 3-Tray Mud Smoking Kiln at Yelwa

3.   An Hour-glass Shaped Smoking Oven

4.   Fish Skewered on a Stick Prior to Smoking

5.   Yelwa Market

6.   Poro Fishing Village on Lake Kainji.