ABSTRACT

This study was carried out to evaluate the Socio-economics of the transfer of rabbit production technology for meat on farm families in Akwa Ibom State of Nigeria. The study area is Akwa iboin State. Data were randomly collected from 120 farm families; twenty rabbit farm families were selected from each agricultural zone through stratified random sampling techniques. Twelve Block Extension Supervisors/Extension Agents (BEA/EA), three Subject Matter Specialists (Livestock) and i)irector of Technical Services/Extension ol the AD!' were also interviewed. Data collected were analysed using descriptive statistics (frequencies and percentages) and Clii — square values. Findings show that no form of rabbi1 productiii for niea \V in p!ace in [lie stale except few that kept rabbits as pets before ADP intervention in 1992. Majority, (79%) ol the rabbit farmers using the rabbit technology were males. Majority (76%) of the respondents belonged to the age range of 26 — 55 years. All the rabbit farmers were educated with 55% having tertiary education, 34% of them were earning monthly income of between N100 — N400from rabbit. Feeding technology was the highest technology adopted (9 1%) Gains from rabbitry include helping families financially (55%), feeding well (18%) and contributing to community development projects (13%). Income, education and age were found to positively influence the adoption of components of rabbit technology in the state. Inadequate market outlets, negative socio-cultuial perception of rabbit meat among the people, increased mortality rate due to inbreeding defects were some of the problems faced by the rabbit farmers in the state. It was therefore recommended that the government of Akwa-lbom State should give Soil loans to rabbit farmers to encourage them. The ADP should intensify its enlightenment programmes to promote awareness of people toward rabbit meat as an efficient protein source, and a cheap substitute for sometimes unaffordable beef mutton and goat meat. This work also suggests introduction of new species (strains) of rabbits and promotion of appropriate ways of processing, packaging, preservation and marketing of rabbit meat among others.