Evaluation of Women Farmers Group Perceptions of Smoking as a Post-Harvest Technique for Duck Eggs

Abstract

Fumigation is a traditional processing technique that has the potential to be used as a post-harvest method to improve the quality and shelf life of duck eggs. However, the level of understanding and acceptance of this technique among farmers, especially farm women groups, has not been widely studied. This study used a descriptive qualitative approach through semi-structured interviews, field observations, and focus group discussions (FGDs) involving three groups of farm women in Cakkaware Village, Bone Regency. Thematic analysis was used to assess perceptions, knowledge and barriers in the application of duck egg smoking techniques. Results showed that most respondents had limited knowledge of duck egg smoking. However, they perceived the technique to have benefits in improving the flavour, aroma and shelf life of eggs. The main barriers included the lack of suitable smoking equipment, lack of technical training and food safety concerns. The majority of respondents showed interest in adopting this technique if supported with adequate training and facilities. Smoking has the potential to be an alternative post-harvest technique that can increase the added value of duck eggs at the household scale. Interventions in the form of technical training and provision of simple equipment are required to enable the technique to be widely and sustainably applied by farm women groups.