A SURVEY ON DAMBUN KIFI (SHREDDED DEHYDRATED FISH MUSCLES) PROCESSORS IN SOKOTO METROPOLIS, NIGERIA

The study was conducted in Sokoto metropolis to assess the production pattern of shredded
dehydrated fish muscles (SDFM), danbun kifi, within the selected markets and households.
Sokoto metropolis was purposely chosen for the study and was stratified into different areas.
10% of the producers were used for this study. A total of 50 questionnaires were administered
to producers of dambu kifi to evaluate their socioeconomic traits and production pattern of
dambu kifi. Data collected were subjected to simple descriptive analysis. Majority (96%) of
dambu kifi producers were females and (56.0%) of the producers were between the age bracket
of 26-40 years. Sixty four percent of the producers prefer cat fish for dambu kifi production,
while 28% of the producers prefer using tilapia and 4% each for mackerel and sardine. Study
showed that 94% of them used whole flesh of the fish for dambu kifi production, 4% of them
used the whole fish and 2% of the respondents only used tail in dambu kifi production. The profit
obtained in dambu kifi business is between 11-20% by most procesors. High cost of production
was the major constraints to dambu kifi production, then packaging materials, time consuming
and less sales were the other constraints faced by the producers.