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研究生:狄冰
研究生(外文):Bintou Dibba
論文名稱:甘比亞篩鯡魚加工之經濟分析
論文名稱(外文):Economic Analysis of Processing Bonga Shad (Ethmalosa Fimbriata) in The Gambia
指導教授:繆峽繆峽引用關係
指導教授(外文):Sha Miao
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:水產養殖學系
學門:農業科學學門
學類:漁業學類
論文種類:學術論文
論文出版年:2011
畢業學年度:99
語文別:英文
論文頁數:79
中文關鍵詞:鯡魚加工地點生產規模收益
外文關鍵詞:BongaProcessingSiteProduction scaleProfitability
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中文摘要
在西部非洲篩鯡魚為當地相當受歡迎之魚種之一,尤其以甘比亞之沿近海域居民最為喜愛。篩鯡魚可被利用製造為各式各樣的產品,其中包含生鮮、煙燻、醃製品和風乾的形式。在甘比亞沿近海區域,煙燻篩鯡魚須考量兩個因素,分別為地點及生產規模,此兩項對於生產投入及收益具有重大影響,利用有系統的統計分析和經濟模式進行量化影響的研究。財政分析顯示出,在所有規劃的地點上,進行篩鯡魚煙燻加工是具有可行性的。然而提升生產品質與銷售價格,以及減少營業成本是增加經濟效益的主要方法。此外,篩鯡魚煙燻產業的經濟效益會受到不同變數而有所影響,其中包含燃料成本(木材)、運輸成本、性別、爐灶的型式和推銷方式等。最後,對於產業未來的發展策略,在社會和經濟上提出建議,以增加或改善上述之因素是非常重要的,以確保消費者的健康以及煙燻產業的永續性。
ABSTRACT
Bonga (Ethmalosa fimbriata), a popular fish species in West Africa, is utilized in various forms that are of interest to coastal communities and the Gambia at large. It is utilized in the fresh, smoked, salted and dried forms. The smoking activities of bonga (Ethmalosa fimbriata) in The Gambia coastal region was studied by considering two factors, site and production scale. Both the site and production scale have significant impact on the input cost and profitability. Series of statistical and economic models were applied to quantitatively measure the studied effects. The financial analysis revealed that bonga smoking in the entire studied sites was economically feasible. However, increasing production level and selling price but reducing operating cost is the major means to increase profitability. Furthermore, the profitability of the bonga smoking industry was affected by explanatory variables including cost of fuel (wood), transportation expense, gender, type of oven, and extension services. Finally, a long term strategy for development recommends that improving these factors is important for social and economic reasons to safeguard consumer health and the sustainability of the smoking industry.
TABLE OF CONTENTS
Acknowledgement…………………………………………………………………I
Abstract…………………………………………………………………………...II
Abbreviations……………………………………………….……………………IV
Table of contents………………………………….………………………….…...V
List of tables……………………………………………………………………VIII
List of figures…………………………………………………………………….IX
1. INTRODUCTION......……………………………………………………...1
1.1 Objectives..…………………………………………………………...3
2. OVERVIEW OF FISH PROCESSING INDUSTRIES…..……………...4
2.1. Different methods of fish processing……………………………….4
2.1.1. Freezing………………………………………………………...4
2.1.2. Canning………………………………………………………...4
2.1.3. Curing……………………………………….………………….5
2.1.3.1 Smoking……………….………………….…………....5
2.1.3.2 Drying..………………………………………………...6
2.1.3.3 Fermenting.………………………………………….....7
2.2. Current global status of fish processing……………………………7
2.3. Bonga…………………………………………………………………9
VI
2.4. Bonga smoking in the Gambia…………………………………….10
2.5. Limitations in fish smoking industries……………………………10
3. MATERIALS AND METHODS…………………………………………13
3.1. Site description……………………………………………………..13
3.2. Demographic characteristics of the studied population…………14
3.3. Sampling and Data collection……………………………………...15
3.4. Contents of the questionnaire……………………………………..16
3.5. Variable definition…………………………………………………16
3.5.1. Oven………………………………………………………….17
3.5.2 Fish…………………………………………………………...19
3.5.3. Fuel…………………………………………………………...19
3.5.4. Transportation………………………...………………………19
3.5.5. Labor………………………………………………………….20
3.6. Data processing and analysis……………………………………...20
3.6.1. MANOVA……………………………………………………21
3.6.2. Principal component analysis………………...………………21
3.6.3. Cost and return analysis………………………………………21
3.6.3.1. Gross return……………………………………….....22
3.6.3.2. Net return………………………………………….....22
VII
3.6.3.3. Benefit cost ratio……………………………………22
3.6.3.4. Rate of income………………………………………22
3.6.4. Cob- Douglas production function…………………………...23
4. RESULTS AND DISCUSSIONS………………………………………...25
5. CONCLUSIONS AND SUGGESTIONS………..………………………35
5.1. Conclusion.……………………………………………………..35
5.2. Suggestions……...……………………………………….……..38
6. REFERENCES……………...…………………………………………....39
APENDIX A: TABLES AND FIGURES….…………………………….45
APENDIX B: PHOTOS OF VARIABLE……………………………….68
APENDIX C: SURVEY QUESTIONAIRE……………………………..72
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