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The FAO-Thiaroye processing technique - How to construct it and assemble its components








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    La technique FAO-Thiaroye de transformation du poisson ou le FTT-Thiaroye. Comment le construire et assembler ses élément 2015
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    The FTT-Thiaroye is a technique drawn from the collaborative efforts between the FAO and the National Training Center for Fisheries and Aquaculture Technicians (CNFTPA) training institute in Senegal. Its development addresses the need to improve small-scalefish drying and smoking operations. The key to its adoption rests upon its benefits.Globally, the main condition required for theFAO-Thiaroye technique to be successfullyapplied is the know-how of its construction,use and maintenance.
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    Book (stand-alone)
    Profitability and trade-offs in the use of the FAO-Thiaroye processing technique (FTT) in Ghana 2023
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    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.
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    Book (stand-alone)
    Guide for developing and using the FAO-Thiaroye processing technique
    (FTT-Thiaroye)
    2015
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    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 engi neering 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 con sumption 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 FTTThiaroye, and how to care and maintain it.

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