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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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No results found.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. -
Book (stand-alone)Policy recommendations and smallholder guidelines in improved fish smoking systems 2019
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No results found.Smoked fish is an important animal protein source in Ghana. However, the traditional method by which the commodity is produced leads to high levels of polycyclic aromatic hydrocarbons (PAH, a food safety hazard) in the commodity. This predisposes consumers to potential health challenges linked to PAH exposure in food. The extent to which that is the case in Ghana was evaluated by screening smoked fish on informal markets in the country for the hazard. Since the FAO-Thiaroye fish processing technique (FTT) has been demonstrated to address the PAH problem, it was further evaluated against traditional kilns in that respect. Consumer acceptance of smoked products from the FTT versus the traditional kilns was also evaluated. The findings demonstrated the high PAH levels associated with traditional kilns, and the efficacy of the FTT in that regard. Consequently, a risk assessment showed that should FTT be used instead of traditional kilns to smoke fish in the Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption. It was also found that overall, consumers are likely to accept products from the new kiln since they did not show a significant preference for traditional kiln products. -
Book (stand-alone)The FAO-Thiaroye Processing Technique (FTT)
Guidance for building and using the FTT for smoking fish
2021Also available in:
No results found.The FAO-Thiaroye Processing Technique (FTT) is smoking technique, popularly used in many African countries for producing smoked fish. This method was successfully introduced to fish processers in Sri Lanka and the Federated States of Micronesia (FSM) in 2016 and 2018, respectively. The introduction of the FTT across different social, cultural, environmental and economic contexts comes with the need for adaptation. This manual incorporates the construction, operation and maintenance of the original FTT to the local FSM context.
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