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.
Poor and unhygienic mannerism of fish roasting
Low patronage of smoked fish seller
Imminent death of the business of smoked fish
The training would boost fish seller's technical capacities
Improved hygiene of smoked-fish
Employment for new people
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 provided additional documentation in a DOCX file (projdoc.docx).