Economic impacts of oil and gas exploration on fish value chain in the Atlantic Coast of Akwa Ibom State, Nigeria

2026-08-25T16:15:14+02:00

This study investigated the economic impacts of intense oil and gas exploration activities on the fish value chain in the Atlantic Coast of Nigeria, using the Eastern Obolo Local Government Area of Akwa Ibom State. Results show decreasing returns to input supplies, fish output, fish processing and marketing, as only income from fish and the selling of canoe witnessed an increase. Regression analysis reveals that crew size had a statistically significant effect on fish output/fish. Explanatory variables accounted for 51% of the variations in the fish output. The number of fishing trips, fishing technology, and years of fishing experience were found to be fish output inelastic whereas the number of fishing crew was output elastic. Returns to scale were 1.66 implying that there is room for an increase in fish output using the included variables.

The Zarac smoked cheese from Majevica- production and quality characteristics

2026-08-25T16:08:14+02:00

The Zarac smoked cheese from Majevica is a dairy product that is protected in Bosnia and Herzegovina by the protected label of origin (PDO). It received the label in 2024, which reveals a lot about the quality of this cheese. Therefore, the goal of this paper was to describe the technology, examine the chemical composition and physical properties, and evaluate the sensory properties of this cheese. It is produced from partially skimmed, raw milk, by spontaneous fermentation carried out by the natural microflora present in the milk. The production area of this cheese is north-eastern Bosnia. This cheese is characterised by a low pH value and high acidity, which have a preservative effect, while smoking, which is used in the technology of this cheese as one of the stages of the technological process, also has a preservative effect. The average chemical composition of this cheese is as follows (%): 31.41 of dry matter; 6.00 of fat, 19.10 of fat in dry matter, 73.00 moisture on a fat-free basis, 20.16 of proteins, and 1.30 of salt, which places it in the category of semi-fat soft cheeses. Specific physical characteristics, high water activity, low hardness, and adhesiveness are expected for this kind of cheese. Sensory evaluation showed the high quality of the Zarac smoked cheese, hence it can be ranked as first and extra class according to the average rating. This research and the results obtained have confirmed the reputation and place attributed to this cheese among different cheeses in Bosnia and Herzegovina and beyond.

AGRO - KNOWLEDGE JOURNAL

Economic impacts of oil and gas exploration on fish value chain in the Atlantic Coast of Akwa Ibom State, Nigeria

The Zarac smoked cheese from Majevica- production and quality characteristics