A

TECHNICAL REPORT

ON

STUDENTS’ INDUSTRIAL WORK EXPERIENCE SCHEME [SIWES]

UNDERTAKEN

AT

ONDO STATE MINISTRY OF AGRICULTURE

88, OBAFEMI AWOLOWO AVENUE, ALAGBAKA QUARTERS, ONDO STATE

BY

OKERE B. CHUKWUDI
FAT/16/6777

SUBMITTED TO:

THE DEPARTMENT OF FISHERIES AND AQUACULTURE TECHNOLOGY

SCHOOL OF AGRICULTURE AND AGRICULTURAL TECHNOLOGY

FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE,

ONDO STATE, NIGERIA.

IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF

BACHELOR OF TECHNOLOGY [B. Tech.] IN AGRICULTURE,

FISHERIES AND AQUACULTURE TECHNOLOGY.

DECEMBER, 2021.
 CERTIFICATION

This is to certify that this report is a detailed account of the Student’s Industrial Work
Experience Scheme (SIWES) undertaken by OKERE, BONAVENTURE CHUKWUDI
with the matriculation number FAT/16/6777at Ondo State Ministry of Agriculture
(ODSMOA)., situated at State secretariat, Alagbaka Ondo state for a period of six (6)
months which has been prepared in accordance to regulations guiding the preparation of
reports in The Department of Fisheries and Aquaculture Technology, Federal University
of Technology, Akure.

Dr. A. O Abidemi-Iromini

Supervisor’s Name Signature and Date

ii
 DEDICATION

This report is dedicated to my parents, Chief Mr., Bonaventure Okere and Lolo Mrs.,

Josephine E. Okere for their dogged belief and investment in my future. The dream is

finally crystallizing and I remain grateful. Thank you.

iii
 ACKNOWLEDGEMENT

My profound gratitude goes to the Industrial Training Fund (ITF) for putting this

program in place and also for the Fisheries and Aquaculture department, Federal

University of Technology, Akure (FUTA), for providing a platform for which I was

engaged on the program.

I appreciate my Industrial Training Supervisor, Dr. A.O Abidemi-Iromini,the Head of

Department of Fisheries and Aquaculture (FUTA), Dr. O. O. Olawusi-Peters,and other

departmental staffs, Prof. A. A. Dada, Prof. Bello, Dr. M. Oladipupo, Dr. Adeleke for

their continuous support and dedication in modelling the future aqua-culturist of

tomorrow.

I appreciate my Industrial based supervisor, Engr. Akinbobade for his guidance,

assistance, exposure and time to teach me the necessary things in respect to my field. My

gratitude also goes to the Director of Fisheries, Mrs. Olaleye and all Ondo State Ministry

of Agriculture (ODSMOA)civil servant for their love and support. My profound

gratitude goes to the Asst.Chief Executive Officer (ACEO) of the Ministry, Mr. Fesan

Foluso for sparing his time to enlighten and stare up my interest in fisheries and

aquaculture utilization.

I heartily express my appreciation to my parents, Chief and Lolo. B.Okere for their love,

care, support and provision always through thick and thin. May the good God of heaven

bless and reward you. Also, my lovely sister Okere Emeribe Florence, I am grateful for

your care towards my education, you have always been there for me.

TABLE OF CONTENT
iv
CERTIFICATION...........................................................................................................................ii

DEDICATION...............................................................................................................................iii

ACKNOWLEDGEMENT..............................................................................................................iv

LIST OF TABLES.......................................................................................................................viii

LIST OF FIGURES........................................................................................................................ix

LIST OF PLATES...........................................................................................................................x

CHAPTER ONE..............................................................................................................................1

1.0 INTRODUCTION.................................................................................................................1

1.3 Aims and Objectives of (SIWES)..........................................................................................3

1.4 Objectives and Important of (SIWES) Report.......................................................................4

1.4.1 Objectives.................................................................................................................................4

1.4.2 Importance of SIWES............................................................................................................4

1.5 SIWES GUIDELINE.............................................................................................................5

CHAPTER TWO.............................................................................................................................6

2.0 Introduction to Ondo State Ministry of Agriculture (ODSMOA).........................................6

2.1 Brief History..........................................................................................................................6

2.3 Departments in ODSMOA.....................................................................................................9

CHAPTER THREE.......................................................................................................................11

3.0 ACTIVITIES AND EXPERIENCES GAINED..................................................................11

3.1 POND MAINTENANCE AND MANAGEMENT.............................................................11

3.1.1 Activities involved in pond maintenance and management.............................................12

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3.2 FISH PROCESSING AND PRESERVATION...................................................................13

3.2.1 Smoking Techniques.............................................................................................................13

3.2.2 Equipment and Tools required for Fish Smoking..............................................................14

3.3 HATCHERY UNIT.............................................................................................................16

3.3.1 Management Practices in Hatchery.....................................................................................16

3.3.2 BREEDING (Clarias gariepinus)........................................................................................16

3.3.3 Materials required for breeding...........................................................................................17

3.3.4 Selection of the Parent Stock...............................................................................................17

3.3.5 Hormones Used....................................................................................................................20

3.3.6 Injection and Stripping of the Female Brooder..................................................................22

3.3.7 Obtaining the Milt.................................................................................................................24

3.3.8 Stripping of Female Spawner..............................................................................................26

3.3.8 Fertilization............................................................................................................................28

3.3.9 Incubation and Hatching...................................................................................................30

3.3.10 Larva Rearing......................................................................................................................30

3.4 GROW OUT UNIT..............................................................................................................32

3.4.1 Sorting and Grading..................................................................................................................32

3.4.2 Feeding...................................................................................................................................33

3.4.2.1 Activities carried out includes..........................................................................................33

3.4.3 Stocking Management..........................................................................................................35

3.4.4 Harvesting..............................................................................................................................35
vi
 3.4.5 Marketing of Catfish.............................................................................................................36

3.4.6 Netting of Ponds....................................................................................................................36

3.4.7 Challenges..............................................................................................................................36

CHAPTER FOUR.........................................................................................................................38

4.0 CONCLUSION....................................................................................................................38

LIST OF TABLES

TABLE 1: Essential nutrients used in feed making and their sources.

vii
LIST OF FIGURES

Fig 1: The Company Organogram

Fig 2: The Organogram of the Fisheries Department

viii
LIST OF PLATES

PLATE 1: Removal of kiln.

PLATE 2: Folding of Degutted Catfish.

PLATE 3:Catfish Folded in Net Trays.

ix
PLATE 4:Setting of firewood.

PLATE 5: Smoking fish are dried.

PLATE 6: Packaging.

PLATE 7: Identifying the parent stock.

PLATE 8: Selected parent stock for spawning.

PLATE 9: Removal of one Pituitary Hormone of Catfish

PLATE 10: Injecting of female Catfish with Pituitary Hormone.

PLATE 11: Cutting of male brooder.

PLATE 12: Obtaining Milt from the male brooder.

PLATE 13 & 14: Stripping of eggs.

PLATE 15: Dissecting and mixing of the milt with the eggs.

PLATE 16 & 17: Fertilized Egg are homogenously spread on egg tray.

x
 CHAPTER ONE

1.0 INTRODUCTION

The Students’ Industrial Work Experience Scheme (SIWES) is the accepted skills

training programme, which forms part of the approved minimum academic

standards in the various degree programmes to all the Nigerian universities. It is an

effort to bridge the gap existing between theory and practice of engineering and

technology, science, agriculture, medial, management and other professional

educational programmer’s in the Nigerian tertiary institutions. It aimed at exposing

students to machines and equipment, professional work methods and ways of safe-

guarding the work areas and workers in industries and other organization.

1.1 HISTORY AND BACKGROUND TO SIWES PROGRAMME

The introduction and entrenchment of the law that gave birth to Industrial Training

Fund in 1973/1974 has done a great deal in training and retraining workers in order

to meet and provide effective services needed in yielding high quality goods and

services in our dynamic economy. The highly proliferating concerns of the

industrialists that graduates from our Institutions of higher learning do not have

enough pragmatic understanding of their course of studies has led to the

introduction of students’ Industrial Work Experience Scheme by the ITF in

1993/1994 (Industrial and Guidelines to SIWES).

SIWES which stands for Student’s Industrial Work Experience Scheme

was initiated by the Industrial Training Fund (ITF) in 1973 so as to complement

1
 the theoretical knowledge acquired in higher institutions with practical experience.

The goal of SIWES is to promote industrialization in Nigeria and avenue.

The scheme is therefore a skill training oriented program so as to expose the

students to work they would meet after graduation. The minimum duration of the

program is normally 24 weeks except for engineering and technological programs

where the maximum duration is 40 weeks. It was founded by the federal

government of Nigeria and jointly coordinated by the industrial training fund (ITF)

and to the national universities commission (NUC).

1.2 STUDENTS INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES)

The SIWES ITF in 1973 to solve the problem of lack of adequate practical skills

preparatory for employment in industries by Nigerian graduates of tertiary

institutions. The scheme exposes students to industry-based schools necessary for a

smooth transition from the classroom to the world of work.

It affords students of tertiary institutions the opportunity of being familiarized and

exposed to the needed experience in handling machinery and equipment which are

usually not available in the educational institutions.

Participation in SIWES has been a necessary pre-condition for the award of

Diploma and Degree certificates in a specific discipline in most institutions of

higher learning in the country, in accordance with the education policy of

government.

• Operators: - The ITF, the coordinating agencies (NUC, NBTE, NCCE), employers of

labor and the Institutions.

2
• Funding: - The Federal Government of Nigeria.

• Beneficiaries:- Undergraduate students of the following: Agriculture, Engineering,

Technology, Environmental, Science, Education, Medical Science and Pure and Applied

Sciences.

• Duration: - Twelve months for Polytechnics and Six months for the Universities

1.3 AIMS AND OBJECTIVES OF (SIWES)

The following are the aims and primary objectives of the Students’ Industrial

Work Experience Scheme. The Student Industrial Work Experience Scheme

S.I.W.E.S) aims at:

1. Enhancing: the industrial skill acquisition and work experience of students thus

augmenting their theoretical knowledge to make them efficient at solving the practical

problems at their respective work environment;

2. Ensuring: the involvement of the related industries and organizations in the training,

education, exposure, and development process of the students which they will in turn

employ as their staffs after their academic experience;

3. To promote the desired technological know-how for the development of the country;

4. To ensure easy absorption of fresh graduate into the labor market;

5. To expose the students to the real methods in industries so as to appreciate the work

method they might experience after graduation;

6. To expose students to work methods and techniques in handling equipment and machinery

that may not be available in the universities; and

7. To make the transition from the university to the world of work easier, and thus enhance

students contacts for later job placement.

3
 1.4 OBJECTIVES AND IMPORTANT OF (SIWES) REPORT
1.4.1 OBJECTIVES

1. to practice the basic fundamental techniques of technical report writing.

2. to give a precise account of gained experience during the six (6) month industrial training

undertaken at the Company.

3. to show the importance of SIWES in integrating theoretical knowledge with practical

skills.

4. to put into writing the practical experience gained and the industrial knowledge acquired

during the SIWES programme.

1.4.2 IMPORTANCE OF SIWES

1. it provides students with an opportunity to apply their theoretical knowledge in

real life situations;

2. it exposes students to more practical work methods and techniques;

3. It strengthens links between the employers, universities and industrial training fund

(ITF); 

4. the scheme provides opportunity for industries to evaluate the prospective

employersand give healthy feedback to the industries;

5. many students also have been gainfully employed through this method as

studentswith exceptional good skills and experience could be recalled to take an

employmentthrough the scheme which in turn reduces the number of unemployed

graduates in thecountry;

6. the successful operations of the SIWES provide an opportunity for the government

toreduce the importation of expatriate engineers, technologist, and other

professionalpersonnel; and

4
 7. it is also an opportunity for students to be in direct contact with junior, immediate

andsenior professional staff in the industry, all these were listed based on the fact

that Iwent to a registered Fish Farm.

1.5SIWES GUIDELINE

The Guidelines for the Operation of SIWES stipulate the expected roles of each

stakeholder and it is the adherence to these guidelines by every stakeholder that

can ensure the successful implementation of the scheme and the attainment of its

objectives and goals (ITF, 2004).

The expected roles of each stakeholder are as follow:

 makes it a policy to include a clause in every major contract lasting over six to

nine months being awarded for contractors to take student on attachment; and

 appoint full-time industrial co-coordinators to operate the scheme at agency level.

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 CHAPTER TWO

2.0 INTRODUCTION TO ONDO STATE MINISTRY OF AGRICULTURE (ODSMOA)

The Ondo State Ministry of Agriculture is located at No. 88 Obafemi Awolowo Avenue

Alagbaka, Akure, and the capital city of Ondo state. It has annex offices at different local

government areas of the state.

2.1 Brief History

Ondo State Ministry of Agriculture was established in 1983 by the Edict number 8 of the State

Military Government, Navy Captain Olabode Ibiyinka George,and it was the concept of World

Bank in collaboration with the Federal and State Government. Then it was called Ekiti-Akoko

Enclave i.e. it covers Ekiti and Akoko area with its headquarters situated at Ikole as at that time.

After the creation of Ekiti State.

Ministry of Agriculture, Akure was established in December 1988 but commenced activity in

January 1989.Ministry of Agriculture, Akure (ODSMOA),Akure is directly connected to the

State Government through a political leader, the Honourable Commissioner for Agriculture and

headed by a Programme Manager(PM). The various departments and units are headed by

Directors and their deputies.

Ondo State Ministry of Agriculture created the Ondo State Agricultural Project (ODSADP)was

launched by the Ondo State Government to increase food production and to raise income of

small-scale farmers. It governs the Ministry of Natural Resources, Fisheries and Forest

Resources.(ODSMOA)carries out its programmes through various agricultural department

resource in the state which one of such is Fisheries, Crops, Soil and Pest, Forestry’s and Wildlife,

Extension and Communication, Agric. Engineering and Veterinary Services.

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 2.2 Objectives of Ondo State Ministry of Agriculture (ODSMOA)

The objectives of ODSMOA, Akure under the project of Agricultural Development Projectare:

i. to increase the availability of locally produced food in order to reduce food shortage, thereby

stemming down the present skyrocketing prices of foodstuff;

ii. to improve the quality of rural life in the state and so reduce the rate of rural-urban migration

e.g. construction of feeders’ road, pipe borne water, good infrastructure;

iii. to enhance the productivity of the rural population and enhance the income and standard of

living of the people;

iv. to provide and strengthening social and farm supporting centres, rural roads, rural water

supply and farm inputs;

v. develop livestock, fisheries and animal health services; and

vi. development of agro-processing facilities to enhance produce preservation and storage.

(ODSMOA) has many objectives but each objective of the establishment has to carry out has

been distributed based on the departmental functions. Some of these objectives include

a. the Fisheries and Aquaculture Resources in the state and some of this are stocking, fish

processing, and managements;

b. the ministry is in charge with the responsibility of all fisheries projects that are done

within the state and for individuals, companies and establishments;

c. the ministry is charged with orientation of small scale farmers on post-harvest care, grow

out, administering of drugs, pond measurement and application;

d. the ministry is charged with compilation of data on agricultural output which necessary

tools for fisheries development;

e. the ministry also carries out the collection of tax and revenue on graded produce; and

7
 f. The ministry is charged with produce inspection service, monitoring team/joint task force

and anti-smuggling, fish production and control.

2.3 Departments in ODSMOA

There are eight departments in M.O.A Akure and each department has its units. The departments

are:

 Agro-forestry Unit:

 Agricultural Extension Department:

 Planning Department:

 Administrative and Finance Department:

 Agricultural Technical Department:

 Research and Crop Unit:

 Livestock Unit:

 Fishery Unit: This unit deals with hatching, culturing and selling of fishes. They also

offer advisory services. This department is mandated to research into the development of

aquaculture including improvement of transportation devices for juveniles to reduce

mortality. Currently the department has sections which includes:

o Fish breeding

o Fish culture systems

o Pond management

o Fish processing

o Fish marketing and sales.

8
 Organizational structure of Ondo State Ministry of Agriculture, Akure

GOVERNOR

HONOURABLE COMMISSIONER

PROGRAMME MANAGER (PM)

Agric. Tech. Agric Planning Admin & Seed RID Dpt. Rural
Dpt. Extension Dept Finance Dev. Infrastructure
Dpt. Dpt. Dpt. Dpt.
Research
Crop Extension Admin Seed RID Unit
Unit Planning, Agric.
Unit Dev.
Monitoring Engineering
Unit
Livestock & Unit
Unit Communication Evaluation Opening
Unit Unit Registry
Agric Water
Fishery Engineering
Unit WIA Unit Confidential Unit
Registry
Audio-Visual
Agro- Unit
Forestry Finance
Unit Unit

Salary & Wages

9
 PROGRAMME
DIRECTOR MANAGER (PM)
OF FISHERIES

PRODUCTION COMMERCIAL

UNIT SUPERVISOR
ADMIN EXTENSION
IT.STUDENT STORES SALES

PROCESSING
UNIT ACCOUNT LOGISTICS
FARM UNIT

HATCHERY UNIT

STOCKING/GROW
OUT UNIT
FEEDMILL UNIT

Fig. 2: the organogram of the fisheries department

CHAPTER THREE

3.0 ACTIVITIES AND EXPERIENCES GAINED

As a student under the SIWES at Ondo State Ministry of Agriculture (ODSMOA). I was exposed

to explicit processing and production practices. During the course of my training, I was

privileged to partake in the following activities under the supervision and guidance of my

immediate supervisor who made it onus in ensuring the success of the programme. Below are the

list of the unit I worked and the activities carried out in the various unit.

1. Pond maintenance and management unit

10
 2. Fish processing and preservation unit

3. Hatchery and breeding unit

4. Grow out unit

5. Feeding unit

6. Harvesting unit

7. Sales and marketing unit

3.1 POND MAINTENANCE AND MANAGEMENT

. The activities include;

• The water quality was checked regularly so as to ensure that the water quality is

maintained at optimum level.

• Feeding was done at least twice daily; over feeding/overstocking of fish was avoided.

• Fish stress/ unusual behavior of the fish was observed daily

• Infected fish and diseased fish was removed from the pond

• The pond water was flushed when necessary.

• Aeration of pond was done to increase dissolved oxygen.

• A particular feeding point was maintained on the pond

• Vegetation on the embankments of the pond were cleared.

Fertilization is done in an earthen pond to increase its food productivity (supply of nutrients).

Liming is done to stabilize the pH of the pond. Liming also helps to eliminate predators from the

pond.

3.1.1 Activities involved in pond maintenance and management

 Drying the pond bottom: The pond must be completely drain of water and the bottom allows
drying until it cracks.

11
 Repair of pond structures: The embankments, monks, fish screens and water supply

structures are checked and repair carried out before the pond is filled with water.

 Removal of unwanted organisms and aquatic weed: While the pond is being dried

undesirable organisms e.g. frogs, mollusks, fish predators are eliminated. Aquatic weeds

(water hyacinth) was removed manually by hand picking with the use of gloves sometimes,

mechanically through simple farm tool (using rakes, shovel, hoe, cutlass, and wheel-barrow).

 Liming: Lime is used to kill parasite or undesirable organisms in the pond. It also prevents

water from becoming too acidic. Liming increases the alkalinity of the water, thereby

increasing the availability of carbon dioxide.The standard for liming a pond is using 30g of

agricultural lime per cubic meter. Agricultural lime can be applied with the bare hands but

quick lime will require the use of gloves. The volume of the ponds was calculated to know

the quantity of lime to be applied to each pond. Due to the weather condition (rain) the lime

was washed off the pond so the pond was re –limed.

 The lime material is finely ground and is spread over the entire dry pond bottom. After

liming, the pond is left to dry for 1 – 2 weeks to ensure proper mixing of lime with the soil.

 Filling of water: The pond after liming is partially filled with water to a depth of 0.6m and

left for 2 – 4 days to observe any leakages or seepage. It is later completely filled up and

fertilized.

 Fertilizer application: To make water more productive, fertilizers are added. They contain

important nutrients which help in production of natural fish food organism (plankton). The

ponds were fertilized with dried poultry droppings.

3.2 FISH PROCESSING AND PRESERVATION

12
Fish processing was also one of the activities carried out during the period of the SIWES

programme.There are two manual (coal-furnace) smoking kiln which was powered using

firewood. The smoking kiln has two compartments with each contains 5 smoking trays of the

same lengths and a charcoal base, where the firewood is being put to power the smoking kiln.

The capacity of the smoking kiln is 300kg of fish. The period used to smoke the fish can be

dependent on;Quantity of charcoal, Fat content of the fish, The taste of the fish consumer was

also be considered. The smoking process was done for three days within the period of 48hours-

72hours.The smoking activity was carried out in the morning and evening of each day of

smoking. However, this depends on the three factors listed above. Attention was always paid to

the fish in the smoking kiln so as not to get burnt by the charcoal. The coal is reduced anytime

there was any form of potential burning. At Ondo State Ministry of Agriculture

(ODSMOA)Farm, the consistent method imbibed for fish processing is the smoking method.

3.2.1 SMOKING TECHNIQUES

1. STUNNING: After cropping, the fish was weighed using a weighing balance. They were

kept in plastic bowls; salt was added to the fish, the quantity of salt added was dependent

on the quantity of fish to be smoked (about 250g of salt to 300kg of fish).Live fish are

narcotize by pouring some quantity of salt depending on the amount of fish to be smoked

for about 10minutes during which the container is covered tightly with lid to prevent the

fish from jumping out. Besides killing of the fish, salt also aids in the cleansing of slimy

mucous from the skin.

2. DEGUTTING: Gills and guts are removed in a process called de-gutting and this is

essential in order to reduce fat in the fish and also to allow for quick heat permeation. The

whole fish is thoroughly washed to remove mucous, sand and dirt. A hole is then bored at

the caudal part of the fish and a rope is passed through the hole and the operculum so as

13
 to curve the fish. The fish is then left in salt solution for some minutes and later placed in

sieve to allow the water to drain out and then they are arranged in the metallic panels or

fish smoking trays inside the smoking kiln.

3. COOLING AND PACKAGING: The temperature in the smoking kiln determines the

duration of the smoking process. A temperature of 52-80ºC at 6-8hours is sufficient to

cook and dry the fish. The fish is left for the next 12hours for cooling before they are

removed from the smoking fish. It is ensured that the smoked fish is not exposed to water

however small it may be. In a case where the fish is to be packaged, it is allowed to cool

off completely and placed in transparent nylon and sealed with electric sealing machine.

3.2.2 EQUIPMENT AND TOOLS REQUIRED FOR FISH SMOKING

The equipment and tools needed for fish smoking includes:

Smoking kiln, Weighing scale, Plastic bowls, Salt (about 250g of salt to100kg of fish), Knife

.
PLATE 1: Removal of Trays. PLATE 2:folding of degutted fish PLATE 3: Fi

14
PLATE 4:Setting of firewood

15
 3.3 HATCHERY UNIT

In this unit the hatchlings or fry were being raised to juvenile. It was kept clean at all time. All

the facilities or equipment used in this unit were neat and clean before use so as not to spread

harmful bacteria that could be toxic to the health of the fishes. Before tank was used for any

breeding exercise, cleaning of the tank was done by pouring salt into the tank so as to kill

harmful microscopic bacteria. After that, I scrub, washed and disinfected with hard brush or

sponge to remove the dirt in the tank. It was after this that water was being poured into the tank,

thus ready for breeding. The following are the sanitary operations that I maintained in the

hatchery.

 Maintenance good water quality throughout the culture period.

 Feed fish with their nutritional requirement. Avoid overfeeding or underfeeding.

 Remove all waste feed before they start decaying.

 I always clean and disinfecting the system after the completion of a circle and before the

start of a new circle.

 All equipment should be properly cleaned and disinfected and stored after use.

3.3.1 MANAGEMENT PRACTICS IN HATCHERY

a. Siphoning the tank every morning to remove dirt.

b. Feeding the fish (fry) with artemia nauplimoina and daphnia, Artificial Feed:

artemiashell

c. Sorting

d. Taking record of the water temperature, pH and feeding time daily

e. Disinfection of tanks
16
3.3.2 BREEDING (Clarias gariepinus)

Breeding involves the artificial and the natural mixing of eggs and milt to produce fry.

3.3.3 Materials required for breeding

A number of things should be considered for a successful breeding operation which are:

i. Gravid brood stock of both male and female species,

ii. Scissors,
iii. Hormones (Pituitary Gland),
iv. Syringe 2m/ 5m and needle
v. Surgical sharp blade
vi. Surgical board
vii. Clean and dry hand towel
viii. Clean and dry plastic bowl
ix. Saline water
x. Weighing scale balance
xi. Mix branch
xii. Knife
xiii. Gamete(milt and eggs)
xiv. Spoon
xv. Methyl spirit
xvi. Karkaban&incubator net
xvii. Clean water
xviii. Beaker & mortar and pestle
xix. Spawning mat
xx. Tissue paper

3.3.4 SELECTION OF THE PARENT STOCK

To get viable and healthy fry, a good parent stock must be selected for the

breeding operation. Before a fish can be concluded as good for breeding, a number of

factors must be put into consideration. Maturity of male fish can be judged by their head

17
 muscle and extent of the elongation of the genital papilla. In comparison to their female

counterparts, the male fish have a slimmer body, more aggressive and difficult to handle.

The female however, have shorter and rounded genital papilla and the size of their

abdomen is bigger than that of the males. Some other factors to consider include:

i. the fish is matured, reaching about 9 months before it can be used for the breeding

operation;

ii. the fish is gotten from a reputable source or farmer;

iii. the male possessed an elongated or slightly robust urinal-genital papilla;

iv. the fish is healthy and active;

v. the fish possess a good body shape and should contain no bruise on the body. The bruises

are indications that the fish has been stressed, and a stressed may not produce viable

eggs;

vi. the abdomen of the female fish is soft and well protected so that over-feeding will not be

confused with presence of eggs;

vii. the fish is able to release eggs with a slight press; and

viii. a well-rounded and soft abdomen which extends anteriorly must be noticed and after

selection and a temperature of 23-290 must be observed so that the fish would not be

stressed before the breeding exercise.

18
PLATE 7:Identify the parent stock PLATE 8:Selected parent stock for spawning

3.3.5 HORMONES USED

 Natural hormone (pituitary gland) was used to inject the female brooder to make the fish

ready for breeding

The pituitary gland of fish was found below the brain and above the roof of the mouth. Both

male and female can be a source of pituitary.

Activities carried out includes:

1. it was therefore economically sensible to extract the pituitary from the male fish. After

the removal of the pituitary gland, it was placed in the mortar, ground and mixed with

0.9% NaCl solution (sodium chloride or table solution) which was known as saline water.

2. the pituitary gland helps to stimulate egg ripening. The pituitary gland of fish was small

and whitish. It can easily be preserved by collecting it in a corked bottle of methyl spirit.

It was the one that is mostly used in Ondo State Ministry of Agriculture (ODSMOA).

19
PLATE 9:Removal of one pituitary hormone from the male Catfish

20
3.3.6 INJECTION AND STRIPPING OF THE FEMALE BROODER

 The female brooder was usually injected late at night.

 I eliminate Air from the syringe. The needle of the syringe is 2.5-3cm and has a diameter

of 0.6-0.7mm

 I covered the head of the female brooder with a towel and the inserted syringe at angle

450dorso-ventrally (i.e. the dorsal muscle above the lateral line towards the direction of

the tail).Gently administered the suspension intramuscularly while gently retracting the

syringe back from the fish body

 The Injected area was rubbed with hand so that the injected suspension will not flow out

and to ensure even distribution of the suspension in the muscle

 The fish was returned to the container for a waiting period of 12 hours. The 12 hours

waiting period was called LATENCY PERIOD. The importance of the waiting period

was to allow the eggs to be mature and ovulated in the fish ovary. Factors that affected

the duration of the latency period are high and low atmospheric temperature which will

increase or reduce the latency period.

 After the latency period has elapsed, the fish was removed from the container and

cleaned with a dry towel so that water from the fish body that is not mix with the egg.

The fish head was then held and the other hand was used to give the fish a gentle press in

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 the abdomen to release the eggs into a dry plastic. The fish might want to struggle at this

stage, it was encouraged that another person holds the fish tail so that it does not struggle

and fall.

 The stripping should continue until eggs mixed with blood are noticed. It must be noted

that bloody eggs are not good for incubation and was a source of infection. The blood

was a visible sign that the ovary is empty.

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 PLATE 10: Injecting of female catfish with pituitary Gland Hormone

3.3.7 OBTAINING THE MILT

The fish was anaesthetized or killed; the belly was cut opened at the ventral side using a sharp

blade and a pair of testis is exposed in the body cavity. The testis was carefully removed and

mopped on tissue paper to avoid getting in contact with water or blood and kept in a cool place

until fertilization. Collection of milt was done prior to stripping. The procedures include:

i. Killing a male with average weight of 500g. It was laid on a table face up.

ii. The body cavity was then opened carefully without damaging the inner

organs; this was done with the aid of a blade.

iii. The two testes which are white in color were entirely removed without

squeezing them.

iv. They were dried using pieces of tissue paper.

v. In other to obtain the milt from the testes, a small incision was made in the

lobes and squeezed, in so doing, the milt out came out easily.

It was essentially noted that 30-60sec after contact with water, the milt would lose it

activity. Therefore, I avoid the testes coming in contact with water.

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 P
L
A
T
E

11: Cutting of male brooder PLATE 12:Obtaining milt from the male brooder

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3.3.8 STRIPPING OF FEMALE SPAWNER

The ovulated female was carefully caught and held tightly by two persons using wet/damp

towels after 12hrs preceding injection, The individual who is to strip the fish held the head with

one hand and then pressed the abdomen gently moving the thumb in the direction of the genital

papilla while the second person holds the tail, to prevent the fish from struggling. As this was

done, the eggs oozed out freely and were promptly collected into a dry plastic. The stripping

continues until blood starts coming out which is a sign that the ovary is empty. It should be

ensured that blood should not be mixed with the eggs. The period it takes between hormone

injection and stripping is called the latency period.

To ensure a good result during stripping, a farmer should take note of the following;

i. The correct concentration of hormone should be used;

ii. A good storage condition must be ensured; and

iii. The fish should not be stressed during latency period.

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PLATE 13:Stripping of eggsPLATE 14:Stripping of eggs

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3.3.8 FERTILIZATION

The testis was dissected and the milt was squeezed directly into the bowl containing the stripped

eggs. The gametes i.e. the eggs and milt were mixed together gently by stirring the mixtures

using plastic spoon. The bowl was allowed to stand for 1-2 minutes during which fertilization

will have begun as the sperms encounter ovarian fluid. Water was then added to cover the eggs

and the mixture is stirred carefully to ensure maximum fertilization. Consequently, the sperms

swim vigorously for about 45-60seconds to fertilize the eggs and the eggs absorb water and

expand. addition of water to either the milt or eggs before this time was avoided as it may

activate the sperm too early thus leading to loss of motility during the actual fertilization, and

causes the eggs to swell up and seal the microphyle through which the sperm enters to fertilize

the eggs. It is assumed that fertilization is complete after 1minute of addition of water to the egg-

sperm mixture. Excess milt is then tipped off and fresh water added. Thus, the fertilized eggs are

ready for incubation and were spread out as fast as possible before they begin to stick to each

other. The fertilized eggs were then spread homogenously on the egg tray. In other to carry out

fertilization, that is, after the milt and the eggs have been obtained, the following were carried

out;

i. the fresh milt droplets were evenly distributed on the eggs which have been collected in a

clean bowl

ii. for dry method of fertilization, the milt was thoroughly mixed with the eggs and little

saline solution is added. However, for wet method, some clean water was immediately

added and then mixed gently

iii. the fertilized eggs were spread in a single layer of 1mm mesh size trough and then

suspended on the incubation gutter. The mesh serves as a substrate for the eggs.

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.

PLATE 15:Dissecting and mixing of the milt with the eggs.

3.3.9 INCUBATION AND HATCHING

I spread eggs on a monolayer egg tray to avoid stickiness. Care must be exercised so that the

eggs adhere closely to the net. The egg tray was made of netting material such as mosquito nets
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and or ‘kakaban’ made from shredded sacks. The flow rate of water in the incubating tank should

be about 2 or 3 litres/minutes. Depending on temperature, hatching occurs between 20-36 hours

after fertilization. The egg trays can be removed 6 hours after hatching has commenced. The egg

tray should be carefully removed so that bad eggs and shells do not fall in to the incubator. The

eggs should always be monitored. White eggs (unfertilized eggs) should be removed from the

developing eggs to prevent growth of fungi (Saprogleniaspp).

3.3.10 LARVA REARING

The hatchlings still have their yolk sac attached to them for the first 2-3days hence no feeding

was required. Live food such as artemia nauplimoina and daphnia are given for the first 1-2

weeks. Artificial feed, usually artemia shell free is a common alternative. While feeding, I

avoided overfeeding as it can cause mortality for the entire larva. I also kept the tanks clean. I

drained water regularly up to 50% by siphoning and replacing as often as possible. I also avoided

stressing the fish during cleaning and water change. I monitored the fish at feeding times

especially during the first feeding very early in the mornings. Feeding is done at regular intervals

three to five times daily. Fish are sorted and graded into various sizes reflected in the population

to avoid cannibalism. Fish may be offered for sale or re-stocked in grow-out ponds.

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 PLATE 16 and PLATE 17:Fertilized Egg are homogenously spread on egg tray.

3.4 GROW OUT UNIT

The common targets for ODSMOA business could be achieving the highest ‘numerical and

weight’ fish per unit area of pond. It is the total number and total weight of fish harvested that

determines the profit margin of the business. Therefore, to ensure that these targets were

achieved, certain simple management regime were put in place. They are;

3.4.1 SORTING AND GRADING

The separation of this fish is based on their size to avoid cannibalism and overcrowding of the

fish this is usually done when the fish are six-week old this is to ensure that their growth is at

equilibrium for Fingerlings we sort out for juvenile among them and for juvenile we sort out

shooters among them. Fish start to have their varied genetic quality from egg stage, through

hatching stage till maturity into adulthood which made Catfish grow differentially as a result of

varied genetic quality of the fish species.

Grading is done in order to: Minimize feed wastage, uniform batch,Minimize

cannibalism/predation by taking out the shooters, Have a better growth of the smallest one

The sorting activities is as follow;

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a) Set the sorting table close to the harvesting site preferably under a shade.

b) Wet the sorting table before starting with clean water

c) Place a container with clean fresh water such as a bucket or plastic basin which can be used

to transport the fish under each opening of the table.

d) Use good handling nets with no rough or torn edges.

3.4.2 FEEDING

Feeding a large number of fish in the concrete ponds and earthen ponds was carried out. I fed up

to 7 ponds everyday with Skretting feed of 4mm feeds, after a month the feed was changed to

6mm. Then other local formulated feeds were introduced to them subsequently as they grow.

Feeding rate for grow out unit is twice per day. Morning at 8:30am and evening at 5:00pm before

the close of work.

3.4.2.1 Activities carried out includes

1. Spot feeding: the bigger fish eats first after satiation, the smaller fishes will come up to

feed and when all the fish are satisfied, they gradually leave the surface of the water. The

major advantage of spot feeding is that it prevents feed wastage and saves cost of feeding

other than the broadcast method.

2. Floating feeds: these feeds are imported feeds that are used in nursery ponds for quick

growth and development. Example of this feeds include: Skretting feed, Hygold, Aller

aqua, Blue crown, Vital feed and Coppen feed. The feed sizes ranges from 0.05, 1.5mm,

1.8mm, 2mm, 3mm, 4mm, 6mm, 8mm, 10mm. The following is the recommended feed

size for different sizes of catfish;

i. Fingerlings ( 3 - 4 grams) : 1.5mm feed size

ii. Post-fingerlings (4 - 6 grams) : 1.8mm feed size

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iii. Juvenile ( 6 - 10 grams) : 2mm feed size

iv. A catfish that exceeds 1kg in weight can be given bigger feed sizes of 8mm or 10mm

later.

The essential nutrients are protein, carbohydrate, vitamins, lipids and minerals.

Some essential nutrients and their sources are shown in the table below;

Table 1: Essential nutrients used in feed making and their sources.

ESSENTIAL NUTRIENTS SOURCES

1. PROTEIN Fish meal, Groundnut Cake (GNC), palm

kernel cake, soya bean meal, and blood meal

and cotton seed cake.

2. CARBOHYDRATE Cereal grains, cereal meals, bran, cassava waste

3. LIPIDS Groundnut oil, soya bean oil, fish oil, palm

kernel oil.

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 4. VITAMIN Vitamin premix.

5. MINERALS Bone meal, common salt, mineral premix.

3.4.3STOCKING MANAGEMENT

Stocking is done either early in the morning or late in the evening. Dead fish are removed, counted

and replaced with live one. The recommended stocking rate for Clarias spp is 15,000 to 20,000

fingerlings/ha.

3.4.4HARVESTING

Grow out section; fish were harvested using a drag net. The harvest was done total or partial

harvesting depending on the number of fish were present in the pond. The fish were harvested

using a drag net with a mesh size of 2.5m.At least two people were involved in this activity,

depending on the size of the pond to be harvested and the size of the drag net. The process

involves;

• Reducing of the pond water using a pumping machine.

• Collecting the dragnet

• Harvesting of fish using the drag net

• Collection and sorting of the fishes to obtain the desired size

• Weighing of the fishes to obtain the weight as desired by the customer.

The remaining fish in the pond after using the drag net were handpicked so as to get total

harvesting. The price per kg fluctuates depending on season in Ondo State Ministry of

Agriculture (ODSMOA) Farm. During the rainy season, the price was #700 per kg and
33
sometimes #750 per kg while during dry season it was #800 per kg. We divide the kg of the fish

bought by the quantity of catfish bought to get the rate of sales, and then the rate was multiplied

by the kg bought.

The fish were sold according to their sizes in kilograms as indicated below:

Big-1500/kg

Medium-700/kg

Small-650/kg

Small-tiny-600/kg

However, the prices above were subjected to increment or decrement depending on the catfish

marketing at a particular period.

The gears and equipment used for harvesting were as: Drag net, Harvesting bowl, Transporting

tank, Heavy digital weighing balance, Basket, Record sheet.

3.4.5 MARKETING OF CATFISH

During sales section, as soon as the fishes were brought from the ponds they were unloaded from

the harvesting plastic basket to the harvesting bowl according to the size the customer wants. The

fishes vary in sizes and they are given names according to their sizes.

Big-1500/kg -- ADULT SIZE

Medium-800/kg -- SMOKING SIZE

Small-750/kg

Small-tiny-600/kg

3.4.6 NETTING OF PONDS

The netting process was done by spreading net of mesh size of 0.2m from one end to the other

and it is rot free Materials used were nets, twine and pegs.

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3.4.7 Challenges

1. The workload is more than available labour which is reducing the effectiveness and
efficiency of each workers
2. Lack of good and well planned business budget for each year which result to
mismanagement by workers and relatives
3. The rate of illiteracy by the workers reduces their professionalism which in return
handicaps their effectiveness as technical oriented works.

CHAPTER FOUR

4.0 CONCLUSION

The SIWES exposed me to practical applications and visual experience in fisheries in general.

• It exposed me to the economic productivity as to taking fisheries as daily source of

income.

• Ithas increased my interest in fisheries, widened my scope of knowledge in aquaculture

and most importantly exposed me into the practical application and theoretical

knowledge in fisheries as a whole.

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