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The Influence of Technology Characteristics on the Adoption of Fish Farming Technology: The Case of Selected Villages in Morogoro Region, Tanzania

Author(s): Kitojo Wetengere

Journal: Asian Journal of Agricultural Sciences
ISSN 2041-3882

Volume: 2;
Issue: 2;
Start page: 69;
Date: 2010;
Original page

Keywords: Fish farming | palatability of farmed fish | technology characteristics

This study analyzed how characteristics of technology influence the adoption of fish farmingtechnology in Morogoro region, Tanzania. During the research technology characteristics were measured bya scoring approach which involved assessment of adopters, adopters-abandoned and non-adopters of fishfarming technology. A survey design was employed in data collection where 373 respondents were randomlysampled from the rural population. Instruments used for data collection included questionnaires, ParticipatoryRural Appraisal, Researcher’s observations and secondary information sources. Descriptive statistics was usedto report research findings and data was validated by means of mean scores. It was found that on the whole,fish farming ranked 7th in characteristics of production technology and 4th in characteristics of food technology.Out of seven characteristics of production technology, fish farming had the lowest operation cost and farmedfish was ranked 3rd in terms of marketability. In other production characteristics, fish farming was rankedbetween 5th and 8th. Accordingly, out of four food characteristics, fish farming was ranked 2nd in terms ofpalatability and 3rd in terms of status. In other food characteristics, fish farming was ranked 6th. In both foodand production characteristics, fish farming was ranked poor by non-adopters and adopters-abandoned than fishadopters. It is due to the above grounds that the adoption rate of fish farming was low while abandoning ratewas high. Four recommendations have been made basing on this study. Firstly, improving the productiontechnology of farmed fish and devise a farmer-friendly harvesting strategy. Secondly, investing in ruralmarketing infrastructure and encouraging farmers to form association to enable them transport fish to urbanmarkets. Thirdly, providing knowledge on fish preparation, cooking and preservation to improve palatabilityof farmed fish. Finally, documenting and promoting the nutritional value of fish to stimulate demand.
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