FAO inaugurates fish smoking kiln at Kado Fish Market


THE Food and Agriculture Organisation (FAO) on Wednesday inaugurated a modern fish processing facility “Smoking kiln” to reduce health hazards in fish smoking.

Mrs Adeola Akinbobola, FAO Project Coordinator, speaking during the inauguration at newly constructed smoking Centre at Kado Fish Market in Abuja said that the kiln centre was a combined effort of FAO and Federal Ministry of Agriculture and Rural Development.

She said that the Kiln was aimed at creating conducive environment and effective technologies for fish smoking and smokers.

Smoking Kiln is an easy way of smoking fish to retain its flavour and it is less cumbersome and smoke free.

It also removes unpleasantness, prevents smoke from harming the eyes, rotation of trays and removes the stress of making fire during smoking.

She said that the kiln centre with four smoking components has the capacity to take 250 kg fish each or each component with capacity of 750 to 800 fishes depending on the size.

She said that the design and fabrication of the new drying equipment had successfully addressed all the stress and the problems of smoking as it had removed the health hazards like smoke in the eyes and inhalation of gaseous products of incomplete combustion.

Akinbobola said that the new technology produced clean smokeless and sweet dried fish.

The coordinator said that the machine could be set to suit the working method of the smokers.

Akinbobola said that under the programme, 90 fish smokers and fabricators were being trained, while 60 fish smokers were being trained on the use of the kiln.

She said that 30 fabricators were also being trained on fabrication of the components, adding that the programme was aimed at creating decent employment opportunities for the youths through sustainable venture.

She said that the centre at the end of the training would be handed over to the Kado Fish Market Management for full operation and expressed the hope that state governments would key into the idea in conjunction with FAO.

One of the beneficiaries, Mallam Idris Kawu, described the new smoking kiln as a modern innovation and great departure from the crude way of smoking fish.

He expressed the hope that the modern kiln would be available for use at the end of the training.

Mallam Ibrahim Sadiq, another beneficiary said that the old system of smoking fish was too hazardous and had seen many reported cases of ill health.

He said that the old system was too cumbersome and the environment was not conducive for the purpose.

“Many of us have been diagnosed of inflammation in the chest due to the inhaled smokes during fish smoking.

“When you look at the environment where we smoked, you will see that it’s so dirty and there is no water, but this innovation is a better system,’’ he said.

Mr Williams Abel, a fabricator, described the move as a way to enhance productivity, stressing that the items would be reproduced for anybody that is interested. (NAN)

– Apr. 3, 2019 @ 16:29 GMT |

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