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No Thumbnail AvailableProjectAquaculture development and coordination programme. Fish feed technology. Lectures presented at the FAO/UNDP Training Course in Fish Feed Technology, Seattle, Washington, 9 October - 15 December 1978 1980
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No results found.The need for developing suitable feeds based on locally available inexpensive ingredients has been widely recognized. Since lack of trained personnel is the main constraint in the development of fish feed technology in developing countries, the FAO/UNDP Aquaculture Development and Coordination Programme (ADCP) organized a special training course in fish feed technology at the College of Fisheries, University of Washington, Seattle, with a view to forming a small corps of fish feed specialists wh o could then be the focal points for future feed development programmes in their respective countries. The first report of the training course was presented in the report ADCP /REP/79/8. This present volume represents the edited texts of lectures presented by different specialists. Some additional material has been included for more complete coverage of the subject. Together, these texts may be considered to constitute a manual on fish feed technology, even though they were not prepared for that purpose. Twenty-six papers are included, under the general headings: (1) Digestion, physiology and anatomy; (2) nutritional bioenergetics; (3) nutritional biochemistry; (4) feedstuffs; (5) feed formulation; (6) feed manufacturing technology; (7) practical diets; and (8) quality control. Appendices include conversion tables, electrical data, and details on pelletability of selective feedstuffs, pellet die specifications, and equipment requirements for an 8 ton an hour feed mill. -
Brochure, flyer, fact-sheetFish consumption: Bridging together fisheries, food safety and nutrition sectors 2025
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No results found.Fish plays a significant role in fighting hunger and malnutrition. Fish is not only a source of animal protein and healthy fats, but it also provides essential micro-nutrients, such as iodine, selenium, vitamin D and calcium, and even iron, zinc, and vitamin A when eaten whole. These micronutrients can often be absent in many local diets, especially in low- and middle-income countries (LMICs). It is an unfortunate truth that any food, including meat, milk, fruits and vegetables, bread or any other products, can become unsafe at any points of the agrifood systems from the primary production to consumers. Fish and other aquatic foods are no exception and the presence of contaminants such as methylmercury, cadmium, polychlorinated biphenyls (PCBs), dioxins, radioactive substances as well as waterborne microorganisms could be a concern. It is important to weigh the nutritional and health benefits of fish consumption against the potential health risks from the hazards. -
Book (stand-alone)Code of Practice for Fish and Fishery Products 2020The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.
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