International Journal of Marine Science, 2016, Vol.6, No.18, 1-8
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3.2 Factors that influence involvement of women in fish processing Age
The study found that most women involved in fish processing were between the age groups of 20-30, 30-40 and
40-50 years old with a representation of 90.5%, 91.3% and 94.1% of the respondents respectively. However,
chi-square test indicated no significant differences across age group on using fish processing techniques ( =
0.410).
Table 1 Age of women and fish processing techniques:
Age range
Fish processing Activities
Sun-drying
Smoking
Parboiling
Fresh fish
20-30
90.5%
0
7.2%
2.4%
30-40
91.3%
4.3%
4.3%
0
40-50
94.1%
14.3%
0
0
50-60
85.7%
14.3%
0
0
3.3 Marital status
The results show that 75% single women use sun-drying technique and parboiling, none use smoking and fresh
form processing techniques. Married women; 93.7% women use sun-drying technique, 1.3% use smoking
technique, 5.4% use para-boiling and none use fresh form.
Widow women; sun-drying(71.4%), smoking and fresh form (14.3%) and none use parboiling. Chi-square test
indicated significant differences between marital status and processing techniques ( = 0.008).
Table 2 Marital status of women and fish processing techniques:
Marital status
Fish Processing Activities
Sun-drying
Smoking
Parboiling
Fresh fish
Single
75.0%
0
25.0%
0
Married
93.7%
1.3%
5.1%
0
Widow
71.4%
14.3%
0
14.3%
3.4 Household size
Household range of 1-5: 91.7% women use sun-drying, none use smoking, 5.6% use parboiling and 2.8% use
fresh method. 6-10 household range; sun-drying (95.9%), smoking and parboiling (2.0%) and none preserve in
fresh form.
Table 3 Household size of women and fish processing techniques:
Household range
Fish Processing Activities
Sun-drying
Smoking
Parboiling
Fresh fish
1-5
91.7%
0
5.6%
2.8%
6-10
95.9%
2.0%
2.0%
0
11-16
50.0%
25.0%
25.0%
0
In 11-16 household range, sun-drying (50.0%), smoking and parboiling (25.0%) and none use fresh method.
