CULTURING/FARMING FISH IN CAGES

There are some parts of the world where it is difficult to divert water into a pond, and the only available water may be flowing water or larger water bodies in that situation fish can be grown in small cages. Cage culture can also be practiced in swampy areas. The may be constructed like rectangular boxes, bamboo cylinders or anything which can contain fish and when placed in water current, water can pass through it. Cages can also be made using materials such as wire mesh, nylon mesh and wood. The cages must be anchored securely in the water so that they do not get carried away.

Cages may be used in ponds for keeping fish between harvest and the time they would be sold off. Cages may also be used as breeding tanks for some fish species. CALL 08032861326

AQUATIC WEEDS AND CONTROL METHODS

Aquatic weeds are unwanted plants that grow within the water body and along the margins. These plants remove a large amount of nutrients from the water, which otherwise would go into the production of plankton growth. Even the poor fish crop that is produced in weed chocked water is difficult to harvest. The fish are subjected to stress due to dissolved oxygen depletion and wide fluctuation between the dissolved oxygen values of the day and night.
Dense growth of submerged weeds restricts fish movement and interferes with fishing operations. Filamentous algae often get entangled in the gills of the fish and suffocate them.

Floating weeds such as water hyacinth, pistian etc. Very often cover the entire water surface cutting off light drastically, thus resulting in critical reduction in primary productivity of the pond.
The common aquatic weeds causing problems in fish culture ponds are broadly classified according to their nature of occurrance into major groups such are FLOATING, EMERGENT,SUBMERGED AND MARGINAL.
CONTROL MEASURES ARE;
1 Preventive method or control.
2 Manual methods.
3 Chemical methods.
4 Biological methods.
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SMOKING IN FISH/METHODS IN FISH SMOKING

The preserving effect of smoking is as a result of the drawing out of water during the smoking. Similarly the particles in smoke when absorbed by the fish helps to prevent bacterial growth on the surface of the fish. Additionally smoke adds positive flavor to the fish taste and color of the fish. The storage life of smoked fish is longer when the fish is salted before been smoked.
METHODS IN SMOKING FISH ARE:
* TRADITIONAL METHOD; Prepare a smoke house with a box, shed, cut oil drum etc. Over a fire which is controlled so that it produces smoke instead of flames. Fish are placed on the meshed wire put across the local smoking kiln. Fresh leaves are placed over the fish to ensure proper circulation of smoke. It is important to not that not all wood is safe for use in smoking fish. However all wood from deciduous and pine trees is safe. But wood such as oleander contains poisonous substances and should not be used. Wood shavings and hard wood blocks produce the best smoke.

After the fish are smoked for about 6 hours, they can be stored in refrigerator, freezer or temporarily in jars, or even eaten immediately. Alternatively you may complete the drying process using solar drier for longer storage life.
* MODERN SMOKING METHOD; In the tropics the traditional smoking method has gradually metamorphosed into more acceptability. However modern smoking kilns have evolved. This new method has the following advantages.
1. It is said to be more hygienic, producing dried fish free from heavy smoke deposits.
2. The process brings about reduction in batch process time.
3. The labor involved in rotation of fish repeatedly is removed.
4. It saves time which could have been used in giving attention to fish during smoking to avoid charring.
5. It allows for large scale smoking operation.
6. Hazards, like smoke in the eyes in the eyes and its inheltion is removed.

PER-OPERATIONS BEFORE SMOKING A FISH IS AS FOLLOWS:
* Washing.
* Gutting.
* Cutting or splitting fish.
* Pr-drying.
* Smoke-drying.
* Coiling.
* Packaging.
For help and consultancy call us on 08032861326.

AGRO-FISH CULTURE/FARMING

Agro-fish culture integration is the combined farming of fish with one or more types of Agricultural practice in the same farm. For example the concurrent farming of fish, arable crops, and livestock in the same farm land.
ADVANTAGES OF AGRO-FISH CULTURE INTEGRATION ARE:

* Fecal wastes from livestock section of the farm can be used to fertilize the pond as well as crop

FISH FARMING

Fish farming is divided into three category, known as extensive fish farming,semi-intensive fish farming and intensive fish farming.

EXTENSIVE SYSTEM: This involves cultivation of fish in earthen ponds, cages or pens, whereby no additional feed is given to the fish. They are left to depend on the natural productivity of the water for survival. Stocking density in this system is lowest, about 3fish/m^2 or less. Usually no artificial fertilizer or lime is applied to the pond. The advatage of this system is that it cost very little or nothing to run the pond. But fish yield may be as low as 1-3 tons per hectare.

SEMI-INTTENSIVE FISH CULTRE SYSTEM: This system is mostly done in earthen ponds and sometimes using tanks. The fish are given artificial feed occasionally; ponds may be limed and fertilized. Stocking desity is average. fish yield may not be up to 10 tons per hectare. This system is popular in integrated Agro-fish culture system.

INTENSIVE FISH CULTURE: It is practiced in ponds, cages, pens and mostly tanks in flow through and re-circulatory water system. Fish are fed high quality feed to satiation up to 6 times daily. Water quality is regularly monitored and maintained at optimum. Dissolved oxygen content of the system is enhanced through regular aeration. Stocking density is usually very high, and the fish yield in highest in this system.Call us for help and consultancy. Call 08032861326

FEASIBILITY STUDY ON PIG FARMING

Feasibility study on piggery is very important before intending farmer goes into keeping or farming a pig for subsistence or commercial purposes, the feasibility study must include the cost of constructing the piggery house, feeding, good breed pig for farming, medication and marketing. The feasibility study also gives the revenue after sales so that the intending farmer will have an idea of the possible benefit he/she stands to make when he/she starts the business.
FOR YOUR FEASIBILITY REPORT, E-BOOKS ON PIG FARMING, CONSULTANCY AND HELP CALL 08032861326.

FACTORS THAT FACILITATE FISH SPOILAGE

TEMPERATURE: Micro-organisms grow well at temperatures of between 7'C and 55'C and bacteria particularly grow well at temperatures between 10'C-70'C. However they can survive at much higher ranges. When they are exposed to temperatures beyond 80'C they they die, but spores are resistant to temperatures even higher than 100'C. However prolonged heating eventually kills all micro-organisms. Similarly freezing renders micro-organisms inactive.

OXYGEN AVAILABILITY: Micro-organisms that are strictly anaerobic can only grow in a medium void of oxygen while those that are strictly aerobic require oxygen for their growth. This therefore determines their presence,,

FISH FARMING IN NIGERIA/ADVANTAGES

Fish farming is an aspect of Aquaculture which involves the cultivation of fishes in ponds, tanks or other chambers from which they cannot escape. The glass tanks, concrete tanks, Acrylic tanks, plastic tanks, pens, cages and Race-ways etc. We shall discuss the use of earthen ponds, tanks system, pens and cages for fish cultivation.There is profit in fish farming, however the risks involved in it must be stressed because farmed fish are bit more expensive than those caught from the wild (frozen fish sold in markets), the very poor go for cheaper fish.

Secondly, the cost of setting up a f fish farm is fairly high (at the short run) when compared to the amount required to set up poultry or other mini-livestock farm.Thirdly, fish need protein in order to grow and reproduce, so the major input is quality feed rich in protein. But with good management practices, the risk of failure is least compared to any other agricultural practice, and the breakthrough prospect in it is very high. So go for it. As a beginner it is better to start small and work into a bigger enterprise as you learn to effectively manage fish farm business.
ADVANTAGES OF FISH FARMING
* Fish provides high quality safe animal protein for human consumption.* You can make a lot of money through fish farming.
* It is easier to catch fish from pond or tank than it is to catch from a river, stream or lake.
* Concrete or plastic fish ponds can be constructed or installed within your compound making it accessible to you any time.
* The fish in the stream or river belongs to no one. But in your pond every fish belongs to you.
* Fish farming in a pond helps the farmer and also allows the farmer to grow any species he/she prefers.
* Fish farming also makes the farmer to influence the growth and reproduction of the fish for more profit and good harvest.
* A farmer can integrate fish farming into the existing agricultural farm to create additional income and improve water management in the farm. For help and consultancy call 08032861326.

FISH PROCESSING, SPOILAGE AND PRESERVATION

Fish processing is the act of changing the natural form of fish in order to extent it's shelf life. Processing is very necessary because all fish have bacteria in their intenstines; immediately they die these bacteria begin to multiply,causing decay of the fish. That is why the first thing to do as soon as fish is killed, is to remove the intestines. In the high ambient temperature of the tropics, fish will spoil within 12 hours. Good fishing method is therefore advised to avoid injuring the fish and cooling them with ice on-board (if they are caugth in natural water bodies) will help to increase the shelf life of fresh fish.

HOW TO KNOW SPOILED FISH
(A) The pupils (of the eyes) become red and milky instead of being clear.
(B) The gills which are supposed to be bright red are rather dark red with slime on them.
(C) It may have rotten fish smell.
(D) The flesh becomes soft with traces of brown blood instead of the normal firm flesh and red blood characteristics of good frsh fish.

THE DIFFERENT KINDS OF SPOILAGE IN FISH AREA;
FAT OXIDATION: This is a chemical reaction which takes place between the fat in the flesh and oxygen in the air. The fish acquires a rancid smell and taste. This happens when fatty fish is exposed for a long tme to air during smoking or drying. It is therefore advisable to smoke and dry only less fatty fish.
MICROBIOLOGICAL SPOILAGE: This kind of spoilage is caused by bacteria on fiish surface and those in the intestines and starts quickly in fish because of their non-acidic nature.

AUTOLYTIC SPOILAGE: This type of spoilage happens within the fish and caused by enzymes inside fish which starts breaking down compounds into smaller parts when fish dies. Some hours after dealth of fish, the flesh stiffens and becomes turgid. This is called ''rigor mortis''. After that, enzymatic reactions (autolysis) make the fesh softer again. The action of the enzymes on the flesh affects the texture, smell and taste of the fish.
For pond construction, fish feed production, fingerlings production, feasibility study preparation, and consultancy. Call us on 08032861326.

RICE AND IT'S SPECIES

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially
in Asia and the West Indies. It is the grain with the second-highest worldwide
production, after maize (corn), according to data for 2010. Since a large portion of maize crops are
grown for purposes other than human
consumption, rice is the most important
grain with regard to human nutrition and
caloric intake, providing more than one fifth
of the calories consumed worldwide by the human species. There are many varieties of rice and
culinary preferences tend to vary
regionally.

For example in India, there is a
saying that "grains of rice should be like
two brothers, close but not stuck together" while in the Far East there is a preference for softer,
stickier varieties. Because of its importance
as a staple food, rice has considerable
cultural importance. For example, rice is
first mentioned in the Yajur Veda and then is frequently referred to in Sanskrit texts.Rice is often directly associated with prosperity and fertility,
therefore there is the custom of throwing rice at weddings. Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. The rice plant can grow to 1–1.8 m (3.3–5.9 ft) tall, occasionally more
depending on the variety and soil fertility. It
has long, slender leaves 50–100 cm (20–39
in) long and 2–2.5 cm (0.79–0.98 in) broad.
The small wind-pollinated flowers are produced in a branched arching to pendulous in florescence 30–50 cm (12–20 in) long. The edible seed is a grain (caryopsis) 5–12 mm (0.20–0.47 in) long and 2–3 mm (0.079–0.12
in) thick.

Rice cultivation is well-suited to countries
and regions with low labor costs and high
rainfall, as it is labor-intensive to cultivate
and requires ample water. Rice can be
grown practically anywhere, even on a
steep hill or mountain. Although its parent species are native to Asia and certain parts
of Africa, centuries of trade and exportation
have made it common place in many cultures
worldwide. The traditional method for cultivating rice is
flooding the fields while, or after, setting
t he young seedlings. This simple method
requires sound planning and servicing of the
water damming and channeling, but reduces
the growth of less robust weed and pest plants that have no submerged growth
state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all
other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for
fertilizing the soil.
(The name wild rice is usually used for species of the grass genus Zizania, both wild and domesticated, although the term may
also be used for primitive or uncultivated
varieties of Oryza.)
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