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Author: Nyemah Nyemah, J.; Rotawewa, B.
Publisher: Food & Agriculture Org.
ISBN: 9251339600
Category : Technology & Engineering
Languages : en
Pages : 79
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Book Description
The FAO-Thiaroye Processing Technique (FTT) is smoking technique, popularly used in many African countries for producing smoked fish. This method was successfully introduced to fish processers in Sri Lanka and the Federated States of Micronesia (FSM) in 2016 and 2018, respectively. The introduction of the FTT across different social, cultural, environmental and economic contexts comes with the need for adaptation. This manual incorporates the construction, operation and maintenance of the original FTT to the local FSM context.
Author: Nyemah Nyemah, J.; Rotawewa, B.
Publisher: Food & Agriculture Org.
ISBN: 9251339600
Category : Technology & Engineering
Languages : en
Pages : 79
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Book Description
The FAO-Thiaroye Processing Technique (FTT) is smoking technique, popularly used in many African countries for producing smoked fish. This method was successfully introduced to fish processers in Sri Lanka and the Federated States of Micronesia (FSM) in 2016 and 2018, respectively. The introduction of the FTT across different social, cultural, environmental and economic contexts comes with the need for adaptation. This manual incorporates the construction, operation and maintenance of the original FTT to the local FSM context.
Author: Charway, G.N.A.
Publisher: Food & Agriculture Org.
ISBN: 9251378541
Category : Technology & Engineering
Languages : en
Pages : 96
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Book Description
The FAO-Thiaroye Processing Technique (FTT) was introduced in Ghana in 2014 following an earlier initiative by FAO, in collaboration with the Centre National de Formation des Techniciens de Pêche et de l’Aquaculture (National Training Centre for Fisheries and Aquaculture Technicians, CNFTPA) in Senegal, to reduce post-harvest losses in small-scale fisheries and support the production of healthy fishery products. Since its introduction to Ghana, and with continuous collaboration from the Fisheries Commission of Ghana, FAO has constructed or provided assistance for the construction of FTT units for 13 fish processor groups and 15 individuals in four regions of Ghana – Greater Accra, Central, Volta, Western and Western North. A gap analysis was undertaken to understand the extent of, and the barriers to, the adoption, development, introduction and dissemination of the FTT in Ghana. The assessment combined both desk survey and field study of some traditional and FTT smoking facilities. Both qualitative and quantitative methods were used in the study. The adoption of the FTT was determined and data from field surveys was analysed using simple graphs. From the results of the cost–benefit analysis, it was deduced that the FTT is better placed and superior to the Chorkor kilns in terms of economic profitability in ensuring the well-being of both processor and consumer; and financial profitability and return on investment. With the above inferences from the findings and lessons learned from visits to some of the FTT processing facilities, key recommendations were made and it is anticipated that these will enable future investments and the adoption and wider use of the FTT by more processors.
Author: Oumoulkhairy Ndiaye
Publisher: Food & Agriculture Organization of the UN (FAO)
ISBN: 9789251086162
Category : Technology & Engineering
Languages : en
Pages : 67
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Book Description
Owing to its devices that are the ember furnace, the fat collection tray, the indirect smoke generator system and the hot air distributor, the FAO-Thiaroye processing technique (FTT-Thiaroye), focus of this methodological guide, strengthens the functions of existing improved smoking techniques in small-scale fisheries. Superior and consistent quality and safe products, with a good value for money, and meeting food safety requirements are achieved in (i) complying with technical and sanitary engineering of the facilities to harbor it, (ii) following the instructions provided herewith regarding the design, construction and use of the assembled equipment, (iii) and applying good hygienic and good manufacturing practices. Indeed, the FTT-Thiaroye has the particular merit of overcoming the challenge linked to the polycyclic aromatic hydrocarbons (PAHs) given its feature which mainstreams the relevant code of practice of the Codex Alimentarius (CAC/RCP 68-2009). It further curbs the fuel consumption while reducing the exposure of the fish processor to the smoke and heat. After a general overview of the comparative advantages of the FTT-Thiaroye, detailed information are provided to any development practitioner or any interested person or entity on the different components/devices, the supply in fuel, how to use and operate the FTT Thiaroye, and how to care and maintain it.
Author: Koane Mindjimba
Publisher: Food & Agriculture Organization of the UN (FAO)
ISBN:
Category : Business & Economics
Languages : en
Pages : 164
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Book Description
"More than 60 percent of global production of smoked fishery products occurs in Africa and Asia, highlighting their tremendous significance in food and nutrition security, as well as livelihood support in these regions. However, prevailing processing technologies present critical challenges, especially in terms of safety and quality aspects, and thus there is an urgent need for the development of more efficient and safer systems. The FAO-Thiaroye fish processing technique (FTT) was developed to address these challenges by yielding products that comply with international limits on polycyclic aromatic hydrocarbons in particular, while fostering many social, economic and environmental benefits. This document examines the conditions in which improved fish smoking systems in general, and the FTT in particular, have been adopted in the context of benefits, trade-offs and policy implications in selected developing countries. In fact, experience from some African and Asian countries points to the need for a context-driven balance that ensures that the gains associated with the use of this new technique can be realized without making expensive compromises, especially in terms of fisheries resources status and trade dynamics. Policy and regulatory frameworks need to be informed by a risk-based approach and supportive of consistent benchmarking and differentiation of FTT products. This document reviews the lessons from those countries, and makes the case for a hard, evidence-based, policy backbone to safeguard the sustainable, eco-friendly supply of safe smoked (and dried) fishery products to support food security, particularly in the developing world. It aims to enlighten policy makers, fisheries planners and decision makers and any development practitioner interested in developing small-scale fisheries or promoting sustainable food systems, as well as private sector entrepreneurs who wish to implement this technology to improve their products. It provides recommendations on how best to mainstream consumers' interests while supporting sustainable livelihoods interventions in fisheries communities."--Page 4 of cover.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 925132297X
Category : Technology & Engineering
Languages : en
Pages : 80
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Book Description
The 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).
Author: Zelasney, J. ; Ford, A, ; Westlund, L. ; Ward, A. and Riego Peñarubia, O. eds.
Publisher: Food and Agriculture Organization of the United Nations
ISBN: 925132350X
Category : Technology & Engineering
Languages : en
Pages : 186
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Book Description
The SSF Guidelines recognize the right of fishers and fishworkers, acting both individually and collectively, to improve their livelihoods through value chains, post-harvest operations and trade. To achieve this, the Guidelines recommend building capacity of individuals, strengthening organizations and empowering women; reducing post-harvest losses and adding value to small-scale fisheries production; and facilitating sustainable trade and equitable market access. This document includes nine studies showcasing applied practices and successful initiatives in support of enhancing small-scale fisheries value chains, post-harvest operations and trade, based on the recommendations contained in the SSF Guidelines. Cases presented have been chosen on the basis that they can be emulated elsewhere by small-scale fishery proponents including, but not limited to, national administrations, non-governmental organizations, civil society organizations, private enterprises, development agencies and intergovernmental bodies. An analysis of enabling conditions as well as related challenges and opportunities are discussed in each case. The document supports the 2030 Agenda for Sustainable Development – specifically SDG 14.b: “provide access for small-scale artisanal fishers to marine resources and markets”; and SDG 2.3: “by 2030 double the agricultural productivity and the incomes of small-scale food producers, particularly women, indigenous peoples, family farmers, pastoralists and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets and opportunities for value addition and non-farm employment”.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251329400
Category : Technology & Engineering
Languages : en
Pages : 56
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Book Description
In March 2020, a regional inception workshop was held in Ghana a project of the Food and Agriculture Organization of the United Nations (FAO) and the Norwegian Agency for Development Cooperation (Norad) entitled Enhancing the contribution of small-scale fisheries to food security and sustainable livelihoods through better policies, strategies and initiatives. This is the report from the workshop. The project promotes the application of the principles of the Voluntary Guidelines for Securing Sustainable Small-scale Fisheries in the Context of Food Security and Poverty Eradication (the SSF Guidelines) in FAO member countries and regions. The project end date was originally in December 2019 but was extended for another year into 2020 to focus on the issue of empowering women in fisheries for sustainable food systems. Accordingly, the project will support women in small-scale fisheries, particularly in the postharvest sector, with a view to improving food security and nutrition and promoting gender equality. In 2020, related activities will begin in Ghana, Malawi, Sierra Leone, Uganda and the United Republic of Tanzania. The project will also support sharing lessons learned and good practices, and it will help to strengthen institutional structures at the regional and global levels.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251350892
Category : Young Adult Nonfiction
Languages : en
Pages : 130
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Book Description
This catalogue aims to improve the dissemination and outreach of FAO’s knowledge products and overall publishing programme. By providing information on its key publications in every area of FAO’s work, and catering to a range of audiences, it thereby contributes to all organizational outcomes. From statistical analysis to specialized manuals to children’s books, FAO publications cater to a diverse range of audiences. This catalogue presents a selection of FAO’s main publications, produced in 2021 or earlier, ranging from its global reports and general interest publications to numerous specialized titles. In addition to the major themes of agriculture, forestry and fisheries, it also includes thematic sections on climate change, economic and social development, and food safety and nutrition.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251315361
Category : Technology & Engineering
Languages : en
Pages : 40
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Book Description
Smoked fish is an important animal protein source in Ghana. However, the traditional method by which the commodity is produced leads to high levels of polycyclic aromatic hydrocarbons (PAH, a food safety hazard) in the commodity. This predisposes consumers to potential health challenges linked to PAH exposure in food. The extent to which that is the case in Ghana was evaluated by screening smoked fish on informal markets in the country for the hazard. Since the FAO-Thiaroye fish processing technique (FTT) has been demonstrated to address the PAH problem, it was further evaluated against traditional kilns in that respect. Consumer acceptance of smoked products from the FTT versus the traditional kilns was also evaluated. The findings demonstrated the high PAH levels associated with traditional kilns, and the efficacy of the FTT in that regard. Consequently, a risk assessment showed that should FTT be used instead of traditional kilns to smoke fish in the Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption. It was also found that overall, consumers are likely to accept products from the new kiln since they did not show a significant preference for traditional kiln products.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org. [Author] [Author]
ISBN: 9251390282
Category : Medical
Languages : en
Pages : 42
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Book Description
The protracted crisis in northeastern Nigeria has resulted in persistently high levels of acute malnutrition, with 1.5 million children under five years of age and over 200 000 pregnant and breastfeeding women acutely malnourished. Despite there being effective treatments to address acute malnutrition in children, several reports show worrying rates of relapse, after being discharged from outpatient treatment programmes (OTPs). The Food and Agriculture Organization of the United Nations (FAO) promotes the production and distribution of locally produced supplementary food (LPSF) called Tom Brown to prevent relapse of acute malnutrition in children under the age of five in the region. To assess the effectiveness of FAO’s LPSF intervention, the Organization carried out a study, the results of which indicate that the regular consumption of Tom Brown has significantly reduced the risk of relapse of global acute malnutrition (GAM) by 35 percent, with a more pronounced effect in boys under the age of five and all children under two years of age. Findings suggest that while LPSF approaches can play a crucial role in mitigating relapse of acute malnutrition, they must be integrated with broader efforts to address the root causes of acute malnutrition for improved and sustained effectiveness.
