OKORODUDU Praise Oghenekparobo

Fish is a vital source of dietary protein for many Nigerians, but domestic production has not kept pace with population growth, leading to increased reliance on imports. Traditional preservation methods like smoking play a key role in ensuring year-round availability, but also raise concerns around contaminants and health risks. This study investigates consumer preferences and perceptions regarding fresh versus smoked fish in Benin City, Nigeria. The background highlights that fish is highly perishable, requiring techniques like drying, smoking, freezing, and brining to extend shelf life. Smoking remains the dominant preservation method in Nigeria, offering benefits in accessibility and shelf-life, but also potential quality and safety issues. Limited research has explored consumer choices between fresh and smoked fish products, especially in inland urban areas. This study assesses the extent to which cultural, economic, and health/safety factors influence consumer preferences for fresh versus smoked fish. It also identifies key demographic segments and their buying behaviors. Surveys will be conducted with fish consumers at major markets and the university community in Benin City. The findings can provide important insights to help the fishing industry, retailers, and policymakers better meet evolving consumer demand for fresh and processed fish products in Nigeria.

Fish is a vital source of dietary protein for many Nigerians, but domestic production has not kept pace with population growth, leading to increased reliance on imports. Traditional preservation methods like smoking play a key role in ensuring year-round availability, but also raise concerns around contaminants and health risks. This study investigates consumer preferences and perceptions regarding fresh versus smoked fish in Benin City, Nigeria. The background highlights that fish is highly perishable, requiring techniques like drying, smoking, freezing, and brining to extend shelf life. Smoking remains the dominant preservation method in Nigeria, offering benefits in accessibility and shelf-life, but also potential quality and safety issues. Limited research has explored consumer choices between
fresh and smoked fish products, especially in inland urban areas. This study assesses the extent to which cultural, economic, and health/safety factors influence consumer preferences for fresh versus smoked fish. It also identifies key demographic segments and their buying behaviors. Surveys will be conducted with fish consumers at major
markets and the university community in Benin City. The findings can provide important insights to help the fishing industry, retailers, and policymakers better meet evolving
consumer demand for fresh and processed fish products in Nigeria.