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Techno-economic feasibility study for fish smoking enterprise fisheries development project, Hurghada Red Sea Governorate

Year of publication 1982

Pages 73

Product type Document

Edition 1

Synopsis (short abstract) One of the objectives of the Project for Development of Fisheries in Areas of the Red Sea and Gulf of Aden, is to conduct economic and investment research work and studies through the preparation of feasibility studies aiming at developing and modernizing fisheries industries in the participating countries of the project of which the Arab Republic of Egypt is a member. With this objective in mind a feasibility study (RAB/77/008/21) on the technical and economic aspects was prepared for upgrading and expanding the activities of the Fisheries Development Project in Hurghada, Red Sea Governorate. The study centred on adding new fishing units and the establishment of some shore facilities needed for improving and activating productive, servicing and marketing operations. A comprehensive and integrated study was prepared for this purpose complete with financial and economic analysis and evaluation. In response, the Red Sea Governorate has taken some positive steps to implement sections of t he study. The purchase of refrigerated transport trucks, construction of 50 tons capacity cold stores in Hurghada and the ongoing construction of an ice plant of 20 ton/day capacity are among these positive steps. Complementary to these developmental steps, and as the Fisheries Development Project constitutes the basis of planned development, this study has been prepared on the feasibility of establishing a fish smoking unit in Hurghada.

Language English

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    The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or constitutional status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
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    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 and as a vehicle for livelihood support in these regions. However, prevailing processing technologies entail significant deleterious health implications for both processors and consumers. The main hazard relates to polycyclic aromatic hydrocarbons (PAHs), which are known to have carcinogenic potential. In response to the PAH challenge and leveraging on the Codex Alimentarius Code of Practice guidelines for preventing their occurrence in smoked and dried products, the FAO-Thiaroye fish processing technique (FTT) was developed under a collaborative research approach between FAO and a fisheries institution in Senegal. To date, the FTT has been introduced in 16 countries. The technique addresses the PAH problem, and yields products that comply with international limits on the hazard, while fostering many social, economic and environmental benefits. However, experience from some African and Asian countries points to the need for a context-driven balance that ensures that the gains associated with its use 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.
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