The FAO-Thiaroye Processing Technique (FTT)
| dc.coverage | Micronesia | |
| dc.creator | Nyemah Nyemah, J.; Rotawewa, B. | |
| dc.date | 2023-04-27T13:32:40Z | |
| dc.date | 2023-04-27T13:32:40Z | |
| dc.date | 2021 | |
| dc.date | 2021-05-13T13:49:13.0000000Z | |
| dc.date.accessioned | 2026-06-28T00:23:27Z | |
| dc.description | The FAO-Thiaroye Processing Technique (FTT) is smoking technique, popularly used in many African countries for producing smoked fish. This method was successfully introduced to fish processers in Sri Lanka and the Federated States of Micronesia (FSM) in 2016 and 2018, respectively. The introduction of the FTT across different social, cultural, environmental and economic contexts comes with the need for adaptation. This manual incorporates the construction, operation and maintenance of the original FTT to the local FSM context. | |
| dc.format | 79 p. | |
| dc.format | application/pdf | |
| dc.identifier | 978-92-5-133960-2 | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/cb3299en | |
| dc.identifier | http://www.fao.org/3/cb3299en/cb3299en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/307824 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.rights | CC BY NC SA 3.0 IGO | |
| dc.title | The FAO-Thiaroye Processing Technique (FTT) | |
| dc.title | Guidance for building and using the FTT for smoking fish | |
| dc.type | Book (stand-alone) |