COMMUNICATION MODELS IN AGRICULTURAL EXTENSION FOR SUSTAINABLE DEVELOPMENT IN NIGERIA
DOI:
https://doi.org/10.33003/fjs-2024-0806-3012Keywords:
Models, Information Communication Technologies, Agricultural ExtensionAbstract
This paper reviewed suitable communication models that bring about the changes in farmers’ behavior and farming practices for increase in the social economic status and livelihoods of farm families. The main focus of agricultural extension includes transferring knowledge from researchers, advising farmers on decision-making and educating farm families on how to make accurate decisions which will enable them clarify goals and stimulate desirable agricultural development. Disseminating innovations and technologies through extension education using various communication models involves agricultural and non-agricultural issues in the immediate environment and so the wellbeing of inhabitants in a particular area should be considered when using communication models. Advantages and disadvantages of these models are highlighted to show the relevance of communication models in agricultural extension and advisory services. The study highlights the implications of communication models in communicating agricultural and non-agricultural issues to farmers which is pertinent to agricultural productivity. It is recommended that competent extension agents properly trained in Information Communication Technologies (ICTs) extension approaches and the appropriate communication models educate farmers. Extension agents should also work with more contact farmers in various communities to have result oriented extension service delivery in Nigeria.
References
Ali, A., & Kumars, P. (2010). Chemical and proximate composition properties of different fish species obtained from Iran. World Journal of Fish and Marine Sciences, 2(4), 237-239.
Arias, P., Dankers, C., Liu, P. & Pilkauskas, P (2003). The world banana economy. Food ana Agriculture Organisation of the United Nations. Rome
Association of Official Analytical Chemists (AOAC). (1990). Official Methods of Analysis. Washington, D.C.: AOAC.
Ben, C., & Heck, S. (2005). Fisheries and the Millennium Development Goals: Solutions for Africa. NAGA, 28(2), 8-13.
Effiong, B.N., & Fakunle, J.O. (2011). Proximate and mineral composition of some commercially important fish in Lake Kainji, Nigeria. Journal of Basic and Applied Scientific Research, 1(5), 2497-2500.
Eriksson, C.E. (1987). Oxidation of lipids in food systems. In H.W.S. Chan (Ed.), Autoxidation of Unsaturated Lipids (pp. 207-231). Academic Press.
Ersoy, T., & Yilmaz, L. (2003). Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idella) fillets. Food Chemistry, 110(3), 647-653.
Fakunle, J.O., Sadiku, S.O.E., Effiong, B.N.E., & Ubanga, U.I. (2009). Effects of smoking and fermentation processes on the nutrient components of Tilapia (Oreochromis niloticus). Nigerian Journal of Fisheries, 6(1 & 2).
Fawole, O.M., Adebayo, A.A., & Ojo, J.A. (2007). Mineral composition in some selected freshwater fishes in Nigeria. Journal of Food Safety, 9(1), 52-55.
Kumolu-Johnson, C.A., Aladetohun, N.F., & Ndimele, P.E. (2010). The effect of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (Burchell 1822). African Journal of Biotechnology, 9(1), 73-76.
Louka, N., Juhel, F., Fazilleau, V., & Loonis, P. (2004). A novel colorimetric analysis used to compare different fish drying processes. Food Control, 15(4), 327-334.
Marimuthu, K., Thilaga, M., Kathiresan, S., Xavier, R. & Mas, R.H.M.H. (2011). Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch). Journal of Food Science and Technology 49(3):373–377. DOI 10.1007/s13197-011-0418-9
Iheanacho, S.C., Nworu, S.A., Ogueji, E.O., Nnatuanya, I., Mbah, C.E., Anosike, F., Okoye, C., Ibrahim, U.B., Kogi, E and Haruna, M. (2017). Comparative assessment of proximate content and organoleptic quality of African catfish (Clarias griepinus) processed by smoking and solar drying methods. African Journal of Agricultural Research, 12(38): 2824-2829.
Okereke, A.N., Okpara, J.Y., & Ogumuka, S.O. (2014). Comparative nutritional composition of smoked catfish (Clarias gariepinus) produced from NIOMR smoking kiln and local cut dry oven. American Journal of Food Technology, 9(7), 377-381.
Olayemi, F.F., Adedayo, M.R., Bamishaiye, E.I., & Awagu, E.F. (2011). Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian Stored Products Research Institute (NSPRI): Developed kiln. International Journal of Fisheries and Aquaculture, 3(5), 96-98.
Phillips, H., & Lacroix, D. (2000). Marketing and preparation for consumption. Freshwater Prawn Culture: The Farming of Macrobrachium rosenbergii, 345-368.
Rosa, P., Judprasong, K., Kettwan, E., Vasanachitt, K., Nakngamanong, Y., & Reel, L. (2007). Fish and fisheries of Northern Nigeria. 1st ed. Ministry of Agriculture, Northern Nigeria.
Saliu, J.K. (2008). Effect of smoking and frozen storage on the nutrient composition of some African fish. Advances in Natural and Applied Sciences, 2(1), 16-20.
Watchman, II. (2000). Composition and quality of fish. Tory Research Station, Edinburgh.
Yamar, N., Yerlikaya, P., & Cengiz, E. (2004). Effect of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chemistry, 84(1), 19-22.
Published
How to Cite
Issue
Section
FUDMA Journal of Sciences