Study on the profitability of fish smoking with FTT-Thiaroye kilns in Côte d’Ivoire

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dc.coverageCôte d'Ivoire
dc.creatorMindjimba, K.
dc.date2023-04-27T13:05:27Z
dc.date2023-04-27T13:05:27Z
dc.date2020
dc.date2020-11-09T17:37:46.0000000Z
dc.date.accessioned2026-06-28T00:18:24Z
dc.descriptionThe FAO-Thiaroye fish processing technique (FTT) was developed in 2008–2009 by the Food and Agriculture Organization (FAO) of the United Nations in collaboration with the Centre National de Formation des Techniciens des Pêches et de l’Aquaculture in Senegal. The goal in developing this technique was to solve many issues inherent to traditional fish smoking methods in terms of health, safety and the environment. After the FTT was developed in Senegal, many other countries in sub-Saharan Africa have adopted this new method, while others are considering doing so. Using Côte d’Ivoire as the benchmark country for introducing the FTT in small-scale fisheries, this study was based on the assumption that it would be risky to increase the number of these kilns without first establishing their profitability. To do this, the field study combined qualitative and quantitative methods with institutional partners in Abidjan and with fish processors at three of the four pilot FTT processing facilities (Abobo-Doumé, Braffedon and Guessabo).
dc.format80 p.
dc.formatapplication/pdf
dc.identifier978-92-5-132297-0
dc.identifier2070-6065
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/CA8220EN
dc.identifierhttp://www.fao.org/3/ca8220en/ca8220en.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/305509
dc.languageEnglish
dc.publisherFAO ;
dc.relationFAO Fisheries and Aquaculture Circular
dc.relationNo. 1155 - C1155
dc.rightsFAO
dc.titleStudy on the profitability of fish smoking with FTT-Thiaroye kilns in Côte d’Ivoire
dc.titleStudy on the profitability of fish smoking with FTT-Thiaroye kilns in Côte d’Ivoire
dc.typeBook (stand-alone)

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