DEZ-TINI AGRO VENTURES LTD. The Smoking Kiln.

In local markets, villages and street corners, small time fish dealers smoke their fish directly, using woods for fire that generate heat.

The fish is laid on a platform resting upon a layer of hard papers or cartons.

The heat from the fire wood dries up the fish directly as water and some fish oil drop back into the fire thereby generating mixed smokes laced with Poly- Aromatic Hydrocarbon (PAH) that bellows upwards into the fish.

This old process exposes the fish to harmful compounds like the Poly-Aromatic Hydrocarbon and Benzo Pyrene that can cause cancer in humans. This insightful perspective was revealed by Chidozie Oyemem, an Agro Processor and Managing Director of Dez- Tini Agro Ventures Ltd based in Lagos Nigeria.

Having identified the shortcomings of the local processing techniques and their adverse harmful health impacts, he carried out several extensive fact finding visits to various research centers one of which is the Institute of Oceanography and Marine Studies Victoria Island, Lagos State, Nigeria with the aim of engaging recognized experts in fisheries.

As a fall out of  his discussions with a senior research Scientist,
he was introduced to a best in class Smoking Kiln. Locally fabricated by the Institute and approved by NAFDAC.

The Smoking Kiln is comprised of a burning chamber at the bottom from where the charcoal is loaded.

Above this are 3 layers of perforated flat sheets after which comes the heating chamber at the top with layers of strays where the products to be smoked are loaded.

To smoke your fish in a healthy process, charcoal is recommended when compared to gas in order to retain the local aroma and taste associated with locally smoked fish.

Charcoals loaded into the Klin emit red fine heat that goes up to the flat sheet perforated layers to dry up the fish.

As the fish dries up, water and some fish oil are released, that flow through the perforations and are received into an oil collector.

Water and oil from the fish do not drop directly on the charcoals heat below thereby preventing those harmful compounds from going upwards and thus contaminating the fish.

At the end of the process, you have a healthy smoked fish laced with that special flavour due to the use of charcoal.

Recognising the need to provide products which would retain the local aroma and taste but produced under healthy conditions, I invested in the acquisition of  the Smoking Kiln and set up a smoking section in my farm.

 Aside from Fish, the Kiln is also used to smoke Pork, Guinea Fowl, Chicken and Turkey, etc which are part of our product offerings to our various customers which we supply both within and outside the Country.

The experience has been worth while and fantastic.

You need this protein.