Différentiation et commercialisation des poissons fumés FTT – Projet FMM/GLO/103/MUL
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FAO ;
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Fish is one of the of the main food product used in many PICs. In some countries fish is smoked and dried. The processes used, the tools/methods used are unsafe due to exposure to dust, weather, insect and pests. In addition, the losses of by-products like the fish oil and the negative environmental impact of the methods used in past are not liked by people. So FAO introduced the FTT method. This method saves the by product, end product is safe, the method itself is helpful for the employees and the material can be used several years. The FTT method was used in African countries, recently in Burkina Faso where the local traditional oven have been modified to suit the FTT Thiaroye design.