International Journal of Marine Science, 2016, Vol.6, No.18, 1-8
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Chi-square tests indicates significant differences between household size and processing techniques ( = 0.010).
3.5 Level of education
More women (94.0%) of primary level use sun-drying, 1.5% use smoking, 4.5% use parboiling and none use fresh
method. Secondary level; 85.7% use sun-drying, none use smoking and parboiling while 14.3% use fresh form
method. Chi-square test indicated significant differences (
= 0.031).
Table 4 Level of education and fish processing techniques
Education level
Fish Processing Activities
Sun-drying
Smoking
Parboiling
Fresh fish
Primary
94.0%
1.5%
4.5%
0
Secondary
86.7%
6.7%
6.7%
0
Not educated
85.7%
0
0
14.3%
3.6 Employment
Results indicated that employed women (50.0%) of respondents used sun-drying technique and para-boiling, none
used smoking and fresh form. Un-employed women; 92.0% used sun-drying, 2.3% used smoking, 4.5% used
para-boiling and 1.1% used fresh form processing technique. However, chi-square test indicated no significant
differences between employment and fish processing techniques ( = 0.993).
Table 5 Employment and fish processing techniques
Employment
Fish Processing Activities
Sun-drying
Smoking
Parboiling
Fresh fish
Yes
50.0%
0
50.0%
0
No
92.0%
2.3%
4.5%
1.1%
3.7 Access to loan
95.7% of women that used sun-drying technique had access to loan and 88.1% had no access to loan, smoking
technique; 2.1% women had access to loan while 2.4% had no access to loan, para-boiling; 2.1% women had
access to loan and 7.1% had no access to loan. On fresh form method, 2.4% had no access to loan. However, there
were no significant differences between access to loan and processing activities ( = 0.474).
Table 6 Access to loan and Fish Processing Activities:
Access to loan
Fish Processing Activities
Sun-drying
Smoking
Parboiling
Fresh fish
Yes
95.7%
2.1%
2.1%
0
No
88.1%
2.4%
7.1%
2.4%
3.8 Participation of women in associations and processing activities
The study found out that 93.2% of women involved in participation of associations used sun-drying, 1.4%
(smoking), 5.5% (para-boiling) and none used fresh form technique to preserve
E. sardella.
On the other hand,
85.5% of Women that do not participate in any associations but only involved in fish processing techniques used
sun-drying, 6.3% smoking and fresh form technique and none use para-boiling. On the other hand, chi-squaretest
indicated no significant differences between participation of women and fish processing techniques ( = 0.076).
Contact with extension agents on fish processing techniques.
The study also found out those 97.1% women that used sun-drying had contact with extension agents while 88.9%
women had no contact with extension agents. 3.7% women that used smoking had no access to extension agents,
