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Book (stand-alone)Technical bookSelecting value chains for sustainable food value chain development
Guidelines
2021Also available in:
No results found.Value chain development can make significant contributions to achieving the Sustainable Development Goals (SDGs) because it is a powerful approach to address root causes and binding constraints that impede the sustainable development of food value chains. The first step in value chain development is selecting those value chains that, when upgraded, can have the biggest SDG impact. This publication provides practical guidelines on how to select value chains for which upgrading is feasible and impactful in terms of the potential for generating positive economic, social and environmental outcomes. The handbook describes a step-by-step process that helps to assess, compare and select value chains in a participatory and evidence-based manner. It presents a toolbox that can be customized to projects with different budgets, scopes and objectives. This publication forms part of a set of FAO handbooks on Sustainable Food Value Chain (SFVC) development, which together provide hands-on guidance for development practitioners, including international organizations, NGOs, regional bodies and national governments seeking to achieve sustainability objectives through agrifood value chain development projects. -
Book (series)Technical studyCatalogue of fishing gear in the Mediterranean and Black Sea region 2023
Also available in:
No results found.The wide variety of marine species of the Mediterranean and the Black Sea, found in different geographical subregions and habitats, has led to the development of a highly diversified fishing sector characterized by a broad range of fishing gear. Over time, harvesting marine resources has become more efficient due to a progressively improving understanding of the habits and behaviours of the various target species. In order to find ways to conserve fish resources and the marine environment, there is a need to further study these different types of fishing gear as well as to develop less impactful techniques. To this end, a comprehensive overview of fishing gear and methods in use in the Mediterranean and the Black Sea can facilitate the mitigation of incidental catch of vulnerable species, the mitigation of adverse impacts of fisheries on juvenile fish and discards, the decarbonization of fishing fleets through more energy efficient gear, the development of innovative gear to remove marine litter, and the reduction of lost, abandoned and otherwise discarded fishing gear, to name a few. This catalogue aims to provide such an overview and to describe the main technical characteristics and modes of use of fishing gear in operation in the region, considering specificities and differences not only at the regional level but also at the country and local levels. -
Book (stand-alone)Technical bookKenyan Food Recipes
A recipe Book of common mixed dishes with nutrient values; As prepared by communities
2018Also available in:
No results found.Complete absence or existence of limited quantified recipes has negatively impacted on optimal gains from dietary activities being promoted by the Ministry of Health (MoH) and Ministry of Agriculture, Livestock and Fisheries (MoALF) towards alleviating food and nutrition insecurity, and ultimately malnutrition. The lack of reliable quantified recipes in the country may have therefore led to incorrect nutrient intake estimations resulting in erroneous nutrient adequacy estimations in populations and eventually, inaccurate programming decisions. It is on this premise that Food and Agriculture Organization of the United Nations (FAO) supported the government in documenting commonly consumed recipes, which were quantified with ingredients, preparation methods and yield factors. This book is a detailed account of commonly consumed dishes featuring a diversity of mixed ingredient recipes from across Kenyan communities. These recipes were selected based on frequency of use and so the most commonly used recipes are featured. The book was developed side by side with the revised Kenya Food Composition Tables (KFCT) and so nutrient calculations for mixed recipes featured were drawn from the revised Kenya Food Composition Tables (KFCT), 2018. This first version of recipes book covers a total of 142 mixed recipes. The main components of the book include for each recipe a list of ingredients with household measures, the preparation and cooking method, cooking time, nutrient profile per 100g of recipe, servings and a photograph of the final dish. In addition, individual recipes have been grouped into broader categories for ease of reference. Recipes that are common among urban dwellers have also been captured. Recipes that apply to infants particularly have been indicated in the recipe introductions. Of note about infant recipes is that the information received during focus group discussions revealed that most of the recipes consumed by the entire family are also eaten by infants above 6 months and children. A full nutrient profile, nutrient calculations, yield factors and retention values are provided per recipe. Of note, the recipes in this book were developed to serve a minimum of four people. There is still room for continued review and inclusion of more recipes that will provide a wide representation of the Kenyan Cuisine, give correct information on the population diet, holistically tackle malnutrition, inform current programming and influence policies, and consequently address chronic and acute malnutrition in the country in a more sustainable way.