Guide for developing and using the FAO-Thiaroye processing technique
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Owing to its devices that are the ember furnace, the fat collection tray, the indirect smoke generator system and the hot air distributor, the FAO-Thiaroye processing technique (FTT-Thiaroye), focus of this methodological guide, strengthens the functions of existing improved smoking techniques in small-scale fisheries. Superior and consistent quality and safe products, with a good value for money, and meeting food safety requirements are achieved in (i) complying with technical and sanitary engi neering of the facilities to harbor it, (ii) following the instructions provided herewith regarding the design, construction and use of the assembled equipment, (iii) and applying good hygienic and good manufacturing practices. Indeed, the FTT-Thiaroye has the particular merit of overcoming the challenge linked to the polycyclic aromatic hydrocarbons (PAHs) given its feature which mainstreams the relevant code of practice of the Codex Alimentarius (CAC/RCP 68-2009). It further curbs the fuel con sumption while reducing the exposure of the fish processor to the smoke and heat. After a general overview of the comparative advantages of the FTT-Thiaroye, detailed information are provided to any development practitioner or any interested person or entity on the different components/devices, the supply in fuel, how to use and operate the FTTThiaroye, and how to care and maintain it.