DESIGN AND CONSTRUCTION OF A GAS-AND-CHARCOAL POWERED FISH SMOKING KILN

ABSTRACT Fish preservation is an important aspect of food security in many developing countries where post-harvest losses are common due to inadequate storage and processing facilities. Traditional smoking methods, though widely used, are often inefficient, time-consuming, and associated with health hazards resulting from uncontrolled smoke exposure. In response to these challenges, this project focused on the design and construction of a fish smoking kiln using locally available materials. The primary aim was to develop an efficient, cost-effective, and user-friendly smoking device capable of improving fish preservation while reducing fuel consumption and health risks. The methodology involved a comprehensive review of existing smoking technologies, selection of suitable materials, and systematic construction of the kiln. Testing was carried out to evaluate performance in terms of smoking time, fuel efficiency, durability, and quality of smoked fish. Results showed that the kiln significantly reduced smoking time compared to traditional methods, minimized excessive smoke release, and produced uniformly smoked fish with improved shelf life. This project demonstrates that simple, locally fabricated kilns can address the limitations of traditional smoking techniques. It is recommended for small- and medium-scale fish processors as an affordable, sustainable, and practical solution to post-harvest fish losses.