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Brochure, flyer, fact-sheetA cleaner, efficient and safer way to smoke fish 2024
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No results found.Smoking and drying are crucial fish processing methods for small-scale fisheries in the tropics, essential for supplying fish to areas far from fishing zones, especially where infrastructure and cold chain logistics are lacking. Traditional smoking methods, however, present significant issues, including environmental damage from using wood as fuel, low output, and health risks like eye irritations and respiratory diseases, primarily affecting women processors. Since 2008, the Food and Agriculture Organization of the United Nations (FAO) has promoted the FAO-Thiaroye Processing Technique (FTT-Thiaroye). This improved smoking method reduces health hazards, increases smoking capacity per cycle, and consumes much less wood. It also reduces post-harvest losses due to limited chilling and freezing capacity. The FTT-Thiaroye technique has been adopted in at least 16 African countries and is also used in Asia and the Pacific. In Côte d'Ivoire, FAO has introduced FTT in five pilot communities, equipping them with kilns and organizing women’s cooperatives, improving productivity and working conditions. The use of wood use per kilo of smoked fish went down from 5 kilos to 0.8 kilos. Production also increased from 150-200 kg/day to 0.5-3 tonnes/day. In Sri Lanka, FAO has built five kilns in Ampara District and 12 in Batticaloa District. It has provided training on smoking techniques, fish cutting, costing, packing, marketing, and kiln maintenance. As a result of FAO’s action, firewood usage was reduced by 35 percent and the earnings of processors increased. -
BookletProcessus de fumage du poisson au four FAO – Thiaroye de transformation (FTT) par les femmes transformatrices de Locodjro, en Côte d'Ivoire
Initiative Pêches Côtières en Afrique de l’Ouest (IPC-AO) - Promouvoir une pêche durable dans les zones côtières | Capitalisation d'expérience en Côte d’Ivoire
2023Also available in:
No results found.L’Initiative Pêches Côtières (IPC) est un effort global de collaboration financé par le Fonds pour l’environnement mondial (FEM) réunissant des agences des Nations Unies, telles que l’Organisation des Nations Unies pour l’alimentation et l’agriculture (FAO), le Programme des Nations Unies pour le développement (PNUD), le Programme des Nations Unies pour l’environnement (PNUE), la Banque mondiale, des organisations internationales non gouvernementales comme Conservation International et le Fonds mondial pour la nature (WWF), et les gouvernements concernés. Elle vise à contribuer à l’objectif global d’avoir une pêche côtière mondiale offrant des avantages environnementaux, sociaux et économiques durables en créant une meilleure gouvernance, y compris des incitations correctes, un environnement favorable et l’utilisation de processus plus holistiques et d’approches intégrées. Elle se compose de cinq projets interconnectés couvrant six pays (Cabo Verde, Côte d’Ivoire, Équateur, Indonésie, Pérou et Sénégal). Cette brochure s’inscrit dans le cadre de la mise en oeuvre de la Composante Afrique de l’Ouest du programme IPC (Cabo Verde, Côte d’Ivoire et Sénégal). Celle-ci est le résultat d’un long processus de gestion de la connaissance et de capitalisation des bonnes pratiques identifiées en matière de pêche artisanale, notamment en Côte d’Ivoire. Elle a pour objectif de présenter et de partager le dynamisme des femmes transformatrices des produits de la mer en Côte d’Ivoire et la manière dont elles produisent les poissons fumés à travers la technique FAO- Thiaroye de transformation (FTT) du poisson. -
Book (series)Regional Training Workshop on Improved Fish Smoking Using The Thyarore System. Tanzania
GCP/RAF/466/EC SmartFish Project
2013Also available in:
No results found.The Indian Ocean Commission through the SmartFish programme, in collaboration with the Food and Agriculture Organization of the United Nations (FAO), is implementing a regional fisheries strategy programme aimed at improving the sustainable regional supply of fish and fishery products. The programme has five different result areas, the fifth one being food security, which primarily focuses on the implementation of activities geared at reducing post-harvest fish losses that occur in small-scale f isheries. Regarding post-harvest fish loss reduction, the approach of SmartFish is to build on what has already been done in the region. More specifically, to build the capacity of various key institutions in the region in terms of a systematic application of fish loss assessment methodologies in small-scale fisheries as a precondition for rational intervention, and indeed to find practical ways to reduce such losses. In line with the above, the Fisheries Education and Training Agency (FETA), in collaboration with FAO-SmartFish, organized a regional training workshop on improved fish smoking using the Thyarore system, which was held in Mwanza, Tanzania, from 04 – 08 November 2013. Seventeen participants from Kenya, Burundi, Rwanda, United Republic of Tanzania, and Uganda took part in the training. Participants were Fisheries Officers from the respective countries. The competency-based training programme had two main learning outcomes: participants are able to design and construct a Thy arore system oven/kiln; participants are able to smoke fish using the Thyarore system. The training was conducted by experienced experts from FETA and Senegal who employed a variety of hands-on type training methods and practical sessions. The pre- and post-evaluation suggested that the teaching-learning process was appreciated. Likewise, the participants’ perception of the training was generally high and observations from the post training evaluation indicated that many are now planning to intr oduce FAO-Thyarore Technology systems in their respective countries.
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