Guide to improved dried shrimp production
| dc.creator | FAO and ILO | |
| dc.date | 2023-04-27T13:17:13Z | |
| dc.date | 2023-04-27T13:17:13Z | |
| dc.date | 2020 | |
| dc.date | 2020-11-09T16:11:16.0000000Z | |
| dc.date.accessioned | 2026-06-27T21:37:07Z | |
| dc.description | Dried shrimp is an important product. It is produced and consumed in many east Asian countries. Dried shrimp quality is affected by processing method, handling and hygiene practices at all stages of production, starting from fishing. Poor quality dried shrimp results in a low price and reduced income for producers. Poor practices can also mean the final product is harmful to consumers. This guide is for dried-shrimp producers, buyers and those involved in extension services. The aim is to describe good processing, handling and hygiene practices that will help producers maximize the value and income from dried shrimp, meet required national standards and access new and high-value markets. | |
| dc.format | 44 p. | |
| dc.format | application/pdf | |
| dc.identifier | 978-92-5-132566-7 | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/ca8928en | |
| dc.identifier | http://www.fao.org/3/ca8928en/ca8928en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/229130 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.rights | CC BY NC SA 3.0 IGO | |
| dc.title | Guide to improved dried shrimp production | |
| dc.title | Guide to improved dried shrimp production | |
| dc.type | Book (stand-alone) |