The Federal University of Agriculture, Abeokuta(FUNAAB), has intensified efforts to improve fish processing, food safety and farmers’ income through a practical demonstration of an improved dual-energy fish smoking kiln designed to enhance the quality, safety and profitability of smoked fish production.
The demonstration workshop, held on Tuesday, October 20, 2026, was organised by the University’s Directorate of Research, Innovations and Partnerships (DRIP), in collaboration with the Agricultural Media Resources and Extension Centre(AMREC), under an institutional research project funded by the Tertiary Education Trust Fund (TETFund).
The initiative, titled “Demonstration Workshop on Improved Dual-Energy Fish Smoking Kiln: Enhancing Quality, Safety and Profitability of Smoked Fish Processing Using Charcoal and Gas Technology,” brought together students and agricultural operatives for practical training in improved fish processing techniques.
The research grant for the project was won by a professor of Fisheries Extension and Production Management, Prof Olalekan Jacob Olaoye, as the Principal Investigator.
At the heart of the workshop was the need to bridge the gap between agricultural research and its practical application, particularly among fish farmers, processors and other operators in the aquaculture value chain.
Through the demonstration, participants were exposed to an improved smoking technology that combines charcoal and gas as energy sources, offering an alternative to conventional fish smoking methods and providing opportunities to improve product quality, processing efficiency and commercial returns.
Welcoming participants to the workshop, the Director of AMREC and Principal Investigator, Prof. Jacob Olaoye, expressed the University’s commitment to ensuring that research outputs translate into practical benefits for farmers, agricultural entrepreneurs and rural communities.
Prof Olaoye received and welcomed the participants, while AMREC also made the necessary arrangements for the practical demonstration of fish processing that formed the central component of the programme.
The workshop reflected the importance of agricultural extension services in making research findings accessible to intended beneficiaries.
For many small-scale fish farmers and processors, the challenge extends beyond producing fish to preserving their harvests, maintaining acceptable quality standards and securing profitable markets for their products.
Post-harvest losses, inconsistent processing methods and difficulties in maintaining product quality can undermine the economic benefits of fish farming.
Improved processing technologies therefore offer a means of addressing some of the challenges confronting operators in the sector.
By bringing learners into a practical demonstration environment, FUNAAB sought to ensure that the technology was not merely presented as a research achievement but demonstrated as a potentially useful tool for improving everyday agricultural practices.
The approach also reinforces the role of AMREC as a link between agricultural research institutions and the communities and enterprises expected to benefit from their innovations.
The initiative forms part of the developmental strides of the University’s Vice-Chancellor, Prof Babatunde Kehinde who is greatly committe to food security and the promotion of good agricultural practices.
The Administration of Prof Kehinde is determined to ensure that research and development initiatives embarked upon in the university continue to deliver benefits beyond the academic environment, particularly for farmers and farming communities.
For FUNAAB, the emphasis on food security is significant given the role of fish in household nutrition, livelihoods and the broader agricultural economy.
Fish provides an important source of animal protein, while aquaculture and related processing activities support employment and income generation for farmers, processors, traders and other participants in the food supply chain.
However, the benefits of fish production can be compromised when inadequate processing and preservation practices affect the quality of products before they reach consumers.
Improving the methods through which fish is processed and preserved is therefore an important component of efforts to strengthen food availability, reduce avoidable losses and enhance the economic viability of agricultural enterprises.
The university’s position underscores the need for agricultural innovations to be accompanied by effective knowledge transfer, practical training and sustained engagement with farming communities.
The improved fish smoking kiln demonstration provided an opportunity to advance these objectives by equipping participants with practical knowledge that could be applied within their respective areas of operation.
The technical demonstration was subsequently led by the Programme Leader, Training and Farm Demonstration in AMREC, Dr Olamide Adeosun, who provided participants with hands-on training in fish processing using the improved dual-energy smoking kiln.
Rather than limiting the workshop to theoretical presentations, Dr Adeosun guided the learners through practical aspects of fish processing, allowing them to observe and engage with the technology directly.
The participants included several students and agricultural operatives, whose involvement offered an opportunity to develop practical competencies relevant to fish processing and agricultural enterprise development.
The hands-on component was particularly important because the successful adoption of improved agricultural technologies depends not only on their technical design but also on the ability of intended users to understand and operate them effectively.
For students, the exercise provided exposure to a practical application of agricultural innovation, complementing classroom learning with experience of a processing technology relevant to food production and preservation.
For agricultural operatives, the demonstration offered an opportunity to acquire knowledge that could be transferred to farmers and other participants in the agricultural value chain.
The combination of instruction and practical engagement also illustrated the value of extension-led training in promoting the adoption of improved technologies.
A central feature of the workshop was the improved kiln’s use of charcoal and gas technology for fish smoking.
Traditional fish smoking remains an important preservation method in Nigeria, particularly for processors seeking to extend the shelf life of fish and make their products available beyond the immediate period of harvest.
However, conventional processing methods can present challenges relating to consistency, hygiene, exposure to smoke, fuel use and the quality of the final product.
An improved smoking system offers an opportunity to address some of these concerns by providing a more controlled processing arrangement.
The dual-energy design, as indicated by the workshop’s theme, provides for the use of charcoal and gas, potentially offering operators greater flexibility in managing the smoking process.
The ultimate benefits will depend on the kiln’s design, operating procedures, fuel costs and the conditions under which it is used. Nevertheless, the technology represents an avenue for exploring improved processing practices within Nigeria’s fish value chain.
The focus on quality and safety is particularly relevant because smoked fish must satisfy consumers’ expectations regarding appearance, taste, texture, cleanliness and shelf life.
Effective smoking and handling practices can contribute to preservation, but the safety of the finished product also depends on appropriate preparation, hygienic handling, adequate processing, protection from contamination and proper storage.
Consequently, the practical training provided at the workshop has implications beyond the operation of the kiln itself. It also points to the importance of equipping fish processors with the knowledge needed to handle products safely throughout the processing chain.
For producers seeking access to more demanding markets, consistent quality and appropriate food-safety practices can help strengthen consumer confidence and improve the commercial appeal of their products.
The workshop also drew attention to the economic possibilities associated with improved fish processing.
For fish farmers, the ability to preserve harvested fish effectively can help reduce pressure to sell all their products immediately, particularly where fresh-fish markets are limited or prices are unfavourable.
For processors, producing smoked fish of consistent quality can create opportunities to build customer loyalty, minimise avoidable losses and explore markets beyond their immediate communities.
The workshop’s emphasis on profitability reflects the need to evaluate agricultural technologies in terms of their practical and economic value to users.
The participation of students and agricultural operatives further broadened the workshop’s relevance by creating an opportunity for knowledge to move between the university, emerging agricultural professionals and those involved in agricultural operations.
The workshop therefore represented more than a demonstration of a piece of equipment. It provided an avenue for showing how research funding, technical expertise and agricultural extension can be brought together to address a practical challenge in the food system.
