Nigerians across social levels love smoked fish, but the mannerism of preparing the products including the packaging have been discovered in the recent times to be unhygienic. This development is fast affecting patronage of these small and determine sellers of smoked-fish in Makoko/Iwaya Area of Lagos. The aim of this project is to educate, sensitise and train these sellers on cheaper and better ways of making smoked-fish using Food Technologists.
What is the issue, problem, or challenge?
Poor and unhygienic mannerism of fish roasting Low patronage of smoked fish seller Imminent death of the business of smoked fish
How will this project solve this problem?
The training would boost fish seller's technical capacities Improved hygiene of smoked-fish Increased sales Employment for new people
Potential Long Term Impact
Retention of business for the poor fish sellers; Improved patronage by Nigerians; Production of hygienic smoked-fish; Better packaging for supermarkets/exports and Expansion to attract more people.
This project has been retired and is no longer accepting donations.