We identified the major non-timber forest products （NTFPs）, their contributions to household incomes, and the determinants influenc-ing engagement of households in using NTFPs in the Bonga forest area of Gimbo and D...We identified the major non-timber forest products （NTFPs）, their contributions to household incomes, and the determinants influenc-ing engagement of households in using NTFPs in the Bonga forest area of Gimbo and Decha Districts of Kaffa Zone, southwest Ethiopia. Six Kebeles （the lowest administrative unit in Ethiopia） were sampled from two Districts and 150 households were randomly sampled using propor-tional-to-size techniques based on the number of farm households in each Kebele. Secondary data were collected from and focus group discussions were conducted with selected individuals. The farmers diversified liveli-hood activities such as crop and livestock production, collection of NTFPs and off-farm activities. NTFPs played a significant role in household incomes. The contribution from the major NTFPs （forest coffee, honey and spices） accounted for 47% of annual household in-come. The role of NTFPs was influenced by a number of factors. Vari-ables including being native to the area （＋）, total land holding （＋）, pos-session of livestock （＋） and access to extension （＋） significantly affected forest coffee production. Age of household head （-）, land holding （＋） and distance of the market from the residence （-） significantly affected honey production. Size of landholding （＋）, distance to market （-） and distance of the forest from the residence （-） were significant variables determining the NTFP incomes derived by the households. Attention is needed in the design of policies and strategies for the well-being of households to the contribution of NTFPs to local incomes and the variables that affect the collection of NTFPs must be considered.展开更多
Traditional smoking of fish in Nigeria is often carried out in open and unsanitary environment. In addition, the current process does not result in uniformly smoked fish and uses wood （an increasingly scarce material...Traditional smoking of fish in Nigeria is often carried out in open and unsanitary environment. In addition, the current process does not result in uniformly smoked fish and uses wood （an increasingly scarce material） as heat source. The fish smoking kiln designed and fabricated in this study addresses these problems. The kiln （700 × 800 × 1,500 mm） is made of stainless steel on the inside and mild steel on the outside with glass fiber insulation separating the inside and outside covers. The sample to be smoked is totally enclosed by the kiln with a latchable door provided at one of the sides for placing of samples to be smoked. In addition, the kiln was designed to use waste biomass resource as fuels （sawdust and/or maizecob）. Bonga fish （Ethmalosafimbriata） and African catfish （Clarias gariepinus） were used as test samples for the kiln. The temperature of the chamber increased to about 120 ℃ to 160 ℃ when fueled with sawdust and about 150 ℃ to 200 ℃ for maizecob. The total heat transfer resistance through the kiln walls was determined to be 1.0 ℃/W. About 6-8 h was required to smoke-dry 16 kg of fish samples from initial moisture content of 75% to about 25% or 20% moisture level.展开更多
基金supported by Rural Capacity Building Project(RCBP)
文摘We identified the major non-timber forest products （NTFPs）, their contributions to household incomes, and the determinants influenc-ing engagement of households in using NTFPs in the Bonga forest area of Gimbo and Decha Districts of Kaffa Zone, southwest Ethiopia. Six Kebeles （the lowest administrative unit in Ethiopia） were sampled from two Districts and 150 households were randomly sampled using propor-tional-to-size techniques based on the number of farm households in each Kebele. Secondary data were collected from and focus group discussions were conducted with selected individuals. The farmers diversified liveli-hood activities such as crop and livestock production, collection of NTFPs and off-farm activities. NTFPs played a significant role in household incomes. The contribution from the major NTFPs （forest coffee, honey and spices） accounted for 47% of annual household in-come. The role of NTFPs was influenced by a number of factors. Vari-ables including being native to the area （＋）, total land holding （＋）, pos-session of livestock （＋） and access to extension （＋） significantly affected forest coffee production. Age of household head （-）, land holding （＋） and distance of the market from the residence （-） significantly affected honey production. Size of landholding （＋）, distance to market （-） and distance of the forest from the residence （-） were significant variables determining the NTFP incomes derived by the households. Attention is needed in the design of policies and strategies for the well-being of households to the contribution of NTFPs to local incomes and the variables that affect the collection of NTFPs must be considered.
文摘Traditional smoking of fish in Nigeria is often carried out in open and unsanitary environment. In addition, the current process does not result in uniformly smoked fish and uses wood （an increasingly scarce material） as heat source. The fish smoking kiln designed and fabricated in this study addresses these problems. The kiln （700 × 800 × 1,500 mm） is made of stainless steel on the inside and mild steel on the outside with glass fiber insulation separating the inside and outside covers. The sample to be smoked is totally enclosed by the kiln with a latchable door provided at one of the sides for placing of samples to be smoked. In addition, the kiln was designed to use waste biomass resource as fuels （sawdust and/or maizecob）. Bonga fish （Ethmalosafimbriata） and African catfish （Clarias gariepinus） were used as test samples for the kiln. The temperature of the chamber increased to about 120 ℃ to 160 ℃ when fueled with sawdust and about 150 ℃ to 200 ℃ for maizecob. The total heat transfer resistance through the kiln walls was determined to be 1.0 ℃/W. About 6-8 h was required to smoke-dry 16 kg of fish samples from initial moisture content of 75% to about 25% or 20% moisture level.
