Report of the FAO Expert Consultation on Fish Technology in Africa, Casablanca, Morocco, 7-11 June 1982 PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Report of the FAO Expert Consultation on Fish Technology in Africa, Casablanca, Morocco, 7-11 June 1982 PDF full book. Access full book title Report of the FAO Expert Consultation on Fish Technology in Africa, Casablanca, Morocco, 7-11 June 1982 by . Download full books in PDF and EPUB format.
Author:
Publisher: Bernan Press(PA)
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 38
Get Book Here
Book Description
The FAO Expert Consultation was held as a follow-up to the CIDA/FAO/CECAF Regional Seminar of Senior Fish Processing Technologists held in Dakar in 1977 and the subsequent FAO Expert Consultation on Fish Technology in Africa held in Dar-es-Salaam in 1980. The Consultation was held to review the progress in fish technology in Africa since the last Consultation, examine current activities of research institutions in different African countries, identify existing difficulties and obstacles to cooperation, determine needs and priorities for further research and elaborate recommendations for a continued cooperative research programme in fish technology in Africa. The experts recommended a continuation of the cooperative research programme in fish technology and defined follow-up action required to further this cooperation.
Author:
Publisher: Bernan Press(PA)
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 38
Get Book Here
Book Description
The FAO Expert Consultation was held as a follow-up to the CIDA/FAO/CECAF Regional Seminar of Senior Fish Processing Technologists held in Dakar in 1977 and the subsequent FAO Expert Consultation on Fish Technology in Africa held in Dar-es-Salaam in 1980. The Consultation was held to review the progress in fish technology in Africa since the last Consultation, examine current activities of research institutions in different African countries, identify existing difficulties and obstacles to cooperation, determine needs and priorities for further research and elaborate recommendations for a continued cooperative research programme in fish technology in Africa. The experts recommended a continuation of the cooperative research programme in fish technology and defined follow-up action required to further this cooperation.
Author:
Publisher:
ISBN:
Category : Fishery technology
Languages : en
Pages : 246
Get Book Here
Book Description
Author:
Publisher: Food & Agriculture Org.
ISBN: 9789250029054
Category : Technology & Engineering
Languages : en
Pages : 358
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 246
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 930
Get Book Here
Book Description
Author: George M. Hall
Publisher: John Wiley & Sons
ISBN: 1444348027
Category : Technology & Engineering
Languages : en
Pages : 312
Get Book Here
Book Description
This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.
Author: Food and Agriculture Organization of the United Nations. Committee on Fisheries. Session
Publisher:
ISBN: 9789251031131
Category : Fisheries
Languages : en
Pages : 822
Get Book Here
Book Description
Author: Kofi Manso Essuman
Publisher: Food & Agriculture Org.
ISBN: 9789251032558
Category : Cooking
Languages : en
Pages : 92
Get Book Here
Book Description
This report is based on surveys carried out in Burundi, Chad, Côte d'Ivoire, the Gambia, Ghana, Mali, Senegal, the Sudan and Uganda to identify the various types of fermented fishery products, their processing characteristics and economic importance. It was observed that fermented fish processing is an artisanal activity and the processes differ from one country to another. Three basic methods were identified: fermentation with salting and drying; fermentation and drying without salting; and fermentation with salting but no drying. It was also observed in the study that, unlike in Southeast Asian countries, fermented fishery products in Africa are usually whole or in cut pieces, and are not a paste or sauce. Fermented fish is used in Africa both as a condiment and as food fish. Fermented fishery products contribute to protein intake of the people especially those in the rural hinterland where fresh fish is not readily available. Curing by fermentation was found to be an important method of preservation particularly because poor quality fish or unpopular species of fish are usually processed in this way. For this reason, fermentation helps to salvage fish which would otherwise have been thrown away. Post harvest losses in African artisanal fisheries may thus be lower than often assumed. The sanitary conditions of fermented fish production were generally found to be poor and processing methods were not standardized. In the light of the observations made, some recommendations have been suggested to improve quality in order to enhance intra-regional trade in fish and fishery products.
Author: FAO Expert Consultation of Fish Technology in Africa
Publisher:
ISBN:
Category : FAO Expert Consultation on Fish Technology in Africa
Languages : en
Pages : 244
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 498
Get Book Here
Book Description
This publication contains the 54 papers presented during the FAO Expert Consultation of Fish Technology, Lusaka, Zambia, 21-25 January 1985. These papers are divided into the following categories: fish handling, processing methods and products characteristics, prevention of post-harvest losses, marketing of fish and fishery products and fish quality control and inspection.
