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Book (stand-alone)Manual / guide
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Book (stand-alone)Training materialFish handling, quality and processing: training and community trainers manual (Swahili version) 2012This manual has been produced to help introduce better practices that can help people make more from the fish they catch, process and sell, as well as help them reduce post-harvest losses. The manual supports the standards related to small-scale fisheries promoted by COMESA and the EAC and is designed to help encourage the adoption of these standards by fishermen, processors, traders, fish farmers and transporters and so improve business and regional trade. The manual is designed for use by comm unity trainers as well fishermen, processors, fish farmers and traders to use to help them improve their businesses and teach others about good fish handling practices. It can also be used by extension workers and NGO’s interested in achieving the same objective.
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No Thumbnail AvailableProjectProgramme / project reportReport to the government of Thailand on fish handling and processing 1971
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No results found.The status of Fish Handling and Processing in Thailand is reviewed with emphasis on current and future trends in the catch, its utilization, handling at sea and during distribution and fish processing in general. The conditions of shrimp processing factories and laboratory research work which includes icing, fermented fish production, the utilization of trash fish and mechanized drying, are all discussed. Mention is also made of the different types of smoked fish and their special processing m ethods. Traditional processing methods are becoming less important and emphasis is being given to more sophisticated techniques to meet the increasing demand for western type convenience products, according to the findings in this report. An inspection and quality control scheme for frozen shrimp and squid is recommended. Assessment of quality of products by taste-panel techniques should be further developed and it is also recommended that priority be given to long-term programmes of research on fish icing, continuing the research performed previously in determining the time/temperature tolerance for good quality products. It is suggested that basic research be undertaken in the biochemistry and microbiology of both fish sauce and fermented fish production. Mechanical drying of fish is also assessed as is the investigation of methods of packaging in plastic film to reduce reabsorption of water. Furthermore, means to prevent mould growth in unprotected salted and dried fish are exam ined. The recommendations for improvements given in this report are intended to be incorporated into the work of the Thailand Fisheries Technology Laboratory over the next five years.
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Book (stand-alone)Technical bookLivestock's long shadow
environmental issues and options
2006This report aims to assess the full impact of the livestock sector on environmental problems, along with potential technical and policy approaches to mitigation. The assessment is based on the most recent and complete data available, taking into account direct impacts, along with the impacts of feedcrop agriculture required for livestock production. The livestock sector emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global. The findings of this report suggest that it should be a major policy focus when dealing with problems of land degradation, climate change and air poullution, water shortage and water pollution, and loss of biodiversity. -
Book (series)FlagshipThe State of Food Security and Nutrition in the World 2022
Repurposing food and agricultural policies to make healthy diets more affordable
2022This year’s report should dispel any lingering doubts that the world is moving backwards in its efforts to end hunger, food insecurity and malnutrition in all its forms. We are now only eight years away from 2030, but the distance to reach many of the SDG 2 targets is growing wider each year. There are indeed efforts to make progress towards SDG 2, yet they are proving insufficient in the face of a more challenging and uncertain context. The intensification of the major drivers behind recent food insecurity and malnutrition trends (i.e. conflict, climate extremes and economic shocks) combined with the high cost of nutritious foods and growing inequalities will continue to challenge food security and nutrition. This will be the case until agrifood systems are transformed, become more resilient and are delivering lower cost nutritious foods and affordable healthy diets for all, sustainably and inclusively. -
Book (stand-alone)Technical bookLivestock and Landscapes
Factsheet
2013Twenty-six percent of the planet's ice-free land is used for livestock grazing and 33 percent of croplands are used for livestock feed production. Livestock contribute to seven percent of the total greenhouse gas emissions through enteric fermentation and manure. In developed countries, 90 percent of cattle belong to six breed and 20 percent of livestock breeds are at risk of extinction.