International Science Community Association Research Journal of Recent Sciences 2277 - 2502 1 8 2012 August 2 A Survey on the Processing and Distribution of Smoked Catfishes (Heterobranchus and Clarias Spp.) in Ekpoma, EDO State, Nigeria 23 28 EN Renganathan Manimaran 1 Thermal and Automotive Division, School of Mechanical and Building Sciences, VIT University, Vellore, INDIA ThundilKaruppaRaj Rajagopal 2 Energy Division, School of Mechanical and Building Sciences, VIT University, Vellore, INDIA SenthilKumar K. 3 Sharifirad M. 1 Department of Chemistry, Teacher Research Bojnord, IRAN Koohyar F. 2 Department of Chemistry, Faculty of Science, Islamic Azad University, Babol Branch, Babol, IRAN Rahmanpour S.H. 3 Faculty of Chemistry, Iran University Science and Technology, IRAN Vahidifar M. 4 M. Sharifi 1 Mechanical Engineering, Guilan University, Rasht, IRAN Shahriari B. 2 Mechanical and Aerospace Engineering, Malek Ashtar University of Technology, Shahin Shahr, IRAN Obasohan E. 1 Department of Animal Science, Faculty of Agriculture, Ambrose Alli University, Ekpoma, NIGERIA Emmanuel Obasohan 2 Department of Computer, Faculty of Physical Sciences, University of Benin, Benin City, NIGERIA Edward E. 3 Department of Fisheries, Faculty of Agriculture, University of Benin, Benin City, NIGERIA Oronsaye J.A.O. 4 > Research Paper 2012 4 13 2012 August 2 This study was carried out to identify and evaluate the efficient smoke processing, preservation, packaging, storage and distribution methods and marketing of smoked Heterobranchus and Clarias spp. in Ekpoma, Nigeria. The study was conducted with the aid of questionnaires, administered to 120 respondents made up of 40 processors, 40 retailers and 40 customers selected from five (5) markets in and around Ekpoma. The results showed that catfish processing and retailing business in the area were by women (100%), majority of whom are married, with no formal education. It was further shown that the dominant processing method is the traditional hot smoking, in cut-out oil drums (kilns), with smoking duration lasting 2-3 hours. Sales and consumers’ preference for smoked catfish were rated high and profitable due to products taste, flavour, and protein value. Finally, the study revealed the existence of a thriving profitable small-scale traditional smoked catfish (Heterobranchus and Clarias spp.) processing, distribution and retailing business in the study area; identified the major constraints in the business and suggested solutions to ameliorate the situation. Copyright@ International Science Community Association