Cost Analysis of Fish Smoking in CameroonCost Analysis of Fish Smoking in Cameroon
Journal Title: Journal of Animal Production Advances - Year 2015, Vol 5, Issue 11
Abstract
A study was conducted to determine the cost of smoking fish, its contribution to household revenue, and to identify fish-smoking constraints in Cameroon. The statistical unit was a smoking unit. A total of 18 smoking units were investigated in Youpwe, Bonassama, and Mambanda. The choice of the transformation units was based on geographical accessibility and availability of transformation units. Access to these units was facilitated by MINEPIA. Primary data was collected from all the smoking units selected. A questionnaire was administered to capture the socio-economic (age, gender, marital status, level of education, source of labour, experience, conditions of work etc) characteristics of the smoking units. Data was collected on weight of fish, number of fish per bundle and/or within a carton, cost of smoking fish (fixed and variable costs) and selling price for each category. Selling prices were verified from both consumers and suppliers. Benefit-cost analysis was performed to evaluate the profitability of the fish smoking business. Fish smoking is a principal activity of the respondents (83.33%). A typical fish smoker is above 30 but less than or equal to 45 years of age, have had primary education (83.33%), is a woman (80.5%), married (52.3%), who has not had any formal training on fish smoking (94.5%). The major source of labour is from the family (61.11%). Smoking units were predominantly family-owned. The structure of the cost shows that variable cost accounts for more than 98% of the total expenses. The average cost of smoking was 1,117FCFA at Youpwé; 1,317FCFA at Bonassama; and 850FCFA for Mambanda. The net annual revenue was 803,308FCFA at Youpwé; 1,819,852 FFCFA at Bonassama and 896,198FCFA at Mambanda. The average benefit-cost ratios were greater than 1.00, indicating profitability. Although not ranked, the principal constraints faced by fish smokers include acquisition of fish, price fluctuation of fish, high cost of transportation, and use of rudimentary techniques which are often tedious.
Authors and Affiliations
D. E. Fon , I. M. Nyebe , F. Meutchieye , A. F. Jaza
Keywords
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