Makinde Et Al


Makinde et al

Greener Journal of  Agricultural Sciences Vol. 4 (4), pp. 144-149, May 2014.

 ISSN: 2276-7770 

Research Paper

Manuscript Number: 041814191


Growth Performance and Carcass Characteristics of Finisher Broilers FedRice Offal Based Diets Supplemented with Exogenous Enzyme


Makinde O. J.*1Enyigwe P.C.2, Babajide S.E.1, Atsumbe J.A.4Ibe E.A.1 and Samuel I.3

1Department of Animal Science, Ahmadu Bello University, Zaria, Nigeria.

2Department of Animal Production, Federal College of Agriculture, Ishiagu, Ebonyi State.

3Federal College of Education (Technical), Bichi, Kano, Nigeria.

4Department of Agricultural Education, Kogi State College of Education, Ankpa, Kogi State.


*Corresponding Author’s Email: johyinmak @


The study was carried out into the production, processing, marketing, utilization and constraints of Okra in Ayaragu in Ivo Local Government Area of Ebonyi State, Nigeria. Data was collected through the use of a well structured questionnaire and Field observations from 60 Okra farmers using simple random sampling technique. The data collected were analyzed using descriptive statistics. The result reveals that majority of the respondents are within their active productive age, with a mean age of 30.5 years, the male sex dominated the production process while 76.7% are married acquiring at least secondary education (41.7%) which aided their ability to understand and adopt new innovation meant to increase productivity. Production was small – scale carried out majorly on farm size of 0.5ha. Processing was carried out using traditional technique of slicing, crushing and grating. Okra utilization was fresh and dried mostly to make draw soup. Marketing was carried out at the farm gate and local market. Among the noteable constraints to increase production and marketing are fluctuation of prices and bad roads. If these constraints are adequately cater for it will positively enhance productivity.

Keyword: Assessment, Okra, Production, Processing, marketing, utilization, constraints.


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