CHAPTER ONE
INTRODUCTION
1.1 Importance of fish and fish product
Fish is an aquatic organism with adaptive physical features, which enable it to live conveniently in water. These physical features are mouth, operculum (gill cover) fins, eyes, lateral lines, scales, nostrils and barbell, among others.. Fish is a major source of food for humans, providing a significant portion of the protein (which is essential for healthy human growth), fats and fat-soluble vitamins intake in the diets of a large proportion of the people, particularly so in the developing countries.
Fish is also used as a source of valuable medicinal, feeding and technical products. Fish is a cheap sources of animal protein and fat with little or no religious rejection. This gives it an advantage over pork, chicken or other meat (Johnson and Peterson, 1974). That such use can be made of fish is explained by the various historical and chemical composition of its different parts. The size, chemical composition and food value of fish depends on their species, age, sex physiological state, and on the conditions in which they live. Since fish is a highly perishable commodity, proper processing and storage are very important factors to maintain in order to extend its shelf life (Merindol, 1967).
1.2 Fish in Human Diet
In the world as a whole, fish represents a major source of animal protein, fat, mineral and vitamin (Johnson and Peterson, 1974). Marine fish and shell fish are by far the richest source of iodine in human diet (Ashwood, 1985). The annual fish landings for 1989 were 99.5 million tones of which 62.2 millions tonnes were caught for human food with remaining 37.3 million tonnes being reduced to fish meal. In terms of total world supplies fish contributes about 6% of all proteins and 18.1% of animal proteins. (Johnson and Peterson, 1974). These figures however, conceal a wide variation in the importance of fish in the diet as found in many developing countries where it is a major and sometimes the sole source of animal protein. (Greiger and Borgstrom, 1962).
1.3 Fish in Industry and Commerce
Some of the uses of fish and fish products include the manufacture of Nitrogenous fertilizers from fish and fish scrabs, the extraction of fish liver oils as one of the sources of vitamin. A and D, control of mosquito borne disease, a potential tool in medical research and the manufacture of pet food. Fish scales are used in making artificial pearls. Isinglass, a form of gelatine is prepared from the swim bladder of certain species, and glue can be made from fish offals, fins from shark fish can be used for fin soup. Fish head can be used for fish meal. An alternative use for fish skin would be to produce leather from them. Only shark skin can be used to make attractive leather but suffer from disadvantage that the shagreen (the shark tooth like scales) must be removed (Clucas 1982). In Nigeria today, fish ponds have been made by individuals as a part of business which yields a large amount of money for the country thereby contributing in the improvement of the economy and provision of employment.
| Project details | Contents |
|---|---|
| Number of Pages | 61 pages |
| Chapter one | Introduction |
| Chapter two | Literature review |
| Chapter three | methodology |
| Chapter four | Data analysis |
| Chapter five | Summary,discussion & recommendations |
| Reference | Reference |
| Questionnaire | Questionnaire |
| Appendix | Appendix |
| Chapter summary | 1 to 5 chapters |
| Available document | PDF and MS-word format |
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