Improved method for smoking fish in the Kigoma region of Lake Tanganyika, Tanzania.
| dc.coverage | United Republic of Tanzania | |
| dc.creator | Nfamara J. Dampha;Fishery and Aquaculture Economics and Policy Division | |
| dc.date | 2023-04-27T11:39:12Z | |
| dc.date | 2023-04-27T11:39:12Z | |
| dc.date | 1990 | |
| dc.date | 2020-11-10T11:18:56.0000000Z | |
| dc.date.accessioned | 2026-06-28T01:05:11Z | |
| dc.description | The IFIP project started in January 1989 with the main objective of promoting a more effective and rational exploitation of the fisheries resources of major water bodies of Eastern, Central and Southern Africa. The project is executed by the Food and Agriculture Organisation of the United Nations (FAO), and funded by the United Nations Development Programme (UNDP) for a duration of four years.There are eleven countries and three intergovernmental organisations participating in the project: B urundi, Ethiopia, Kenya, Malawi, Mozambique, Uganda, Rwanda, Tanzania, Zambia, Zaire, Zimbabwe, The Communaute. Economique des Pays des Grands Lacs (CEPGL), The Preferential Trade Area for Eastern and Southern African States (PTA) and the Southern African Development Coordination Conference (SADCC). The immediate objectives of the project are: (i) to strengthen regional collaboration for the rational development and management of inland fisheries, particularly with respect to shared wate r bodies; (ii) to provide advisory services and assist Governments in sectoral and project planning; (iii) to strengthen technical capabilities through training; and (iv) to establish a regional information base. Traditional fish processors use pit ovens to smoke fish in the Kigoma region of Lake Tanganyika. The smoked product is of low quality and the smoking process consumes a lot of fuelwood. The paper reviews the attempts made by the FAO/Netherlands project in Kigoma in collaboration with the IFIP project, to improve the smoking of fish by introducing the chorkor smoker to the processors. It goes on to describe the chorkor smoker and how fish processing technology extension operations should be structured to meet the needs of the fishing community. | |
| dc.format | 23 | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/AM967E | |
| dc.identifier | http://www.fao.org/3/a-am967e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/327088 | |
| dc.language | English | |
| dc.rights | FAO | |
| dc.title | Improved method for smoking fish in the Kigoma region of Lake Tanganyika, Tanzania. | |
| dc.title | Improved method for smoking fish in the Kigoma region of Lake Tanganyika, Tanzania. | |
| dc.type | Project |