Streamlining Fish Processing
| dc.date | 2023-04-27T12:02:16Z | |
| dc.date | 2023-04-27T12:02:16Z | |
| dc.date | 2016 | |
| dc.date | 2019-05-30T18:06:24.0000000Z | |
| dc.date.accessioned | 2026-06-27T21:50:24Z | |
| dc.description | In many African countries where hot smoking is one of the most spread processing practices for small and medium scale fisheries, the introduction over the last decades of improved ovens like the Chorkor, Altona or Banda has enhanced the quality of the finished product. Still, other challenges persisted, including, but not limited to safety and environmental-related issues, i.e. the control of the smoke on the product, the concern on its chemical safety, as well as the external storage of the car bon generated. The development of the FTT-Thiaroye fish processing oven responds to these challenges by capitalizing the assets of existing improved kilns, and by adding some components made up to address their shortcomings. Not only does the FTT-Thiaroye help fish processors access more profitable markets at international level, it also provides important advantages in terms of productivity, fish processors’ occupational health and safety, gender mainstreaming, and food losses reduction. | |
| dc.format | 4p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/i5577e | |
| dc.identifier | http://www.fao.org/3/a-i5577e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/235500 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Streamlining Fish Processing | |
| dc.title | Streamlining Fish Processing | |
| dc.title | Shifting from smoking ovens to the FTT-Thiaroye smoking for smoking and drying | |
| dc.type | Brochure, flyer, fact-sheet |