Probiotics in aquaculture have gained recognition as a sustainable alternative to antibiotics, offering notable benefits such as improved fish health, enhanced water quality, and increased overall productivity. Despite these advantages, the adoption of probiotics mainly depends on farmers’ perceptions. This study primarily aimed to assess commercial fish farmers’ perceptions of probiotic use in aquaculture. Additionally, it identified influential factors affecting these perceptions. The research was conducted purposively in seven unions and one Pourashava of Jamalpur Sadar Upazila in Jamalpur District, Bangladesh, for its higher number of commercial fish farmers. Data were collected through face-to-face interviews with 114 randomly selected farmers using a structured questionnaire. Farmers’ perceptions were measured using 18 statements rated on a 5-point Likert scale. The response options and corresponding scores were 'strongly disagree' (1), 'disagree' (2), 'no opinion' (3), 'agree' (4), and 'strongly agree' (5). Positive statements were scored as assigned, while negative statements were reverse-coded to ensure consistency in interpretation. Multiple linear and stepwise regression analyses were used to identify key influencing factors and their contributions. The findings revealed that all respondents expressed a positive perception of probiotics, with 92.1% showing a strongly favorable view and 7.9% a favorable one. Four socio-economic factors, educational level, fish farming experience, training exposure, and extension media contact, significantly influenced perception, with education being the most influential one. Based on these findings, it is recommended that the Department of Fisheries (DoF), the Bangladesh Fisheries Research Institute (BFRI), and Non-Governmental Organizations should prioritize farmer education by providing access to training and extension services to encourage the effective and widespread adoption of probiotics in aquaculture across other regions.
Akter et al. (Fri,) studied this question.