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No Thumbnail AvailableBook (series)Technical reportPlanning and engineering data. 2. Fish Canning 1985
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No results found.Fish canning is a method for industrial processing of raw fish and other edible aquatic products which, in a way, enables to keep the final product suitable for consumption at ambient temperatures over a longer period of time than any other commercial fish processing would do. This facilitates and consequently makes less expensive not only storage but also transport and other aspects of distribution of fishery products. On the other hand fish canning is a sophisticated and relatively expensive m ethod of commercial fish processing. The cost of fish canning under given local conditions depends on many factors such as, e.g., regular supply of reasonably priced raw material throughout a substantial part of the year, availability and cost of relatively sophisticated packaging material, availability, skill and cost of labour, cost of rather complex facilities, equipment, energy, services, etc. About 9 percent of world-wide harvested fishery products end up into canned products. This docume nt will provide the industry, especially in developing countries, with practical up-to-date data of technical and economic nature. It is published to assist the government offices as well as others involved in planning, elaboration of feasibility studies, or considering investments into fish canning industry. It should be also suitable as a training aid for specialized schools and training courses.The main subjects covered concern the food canning principles, raw materials suitable for canned fi sh products, the major products, canning techniques in general and specifically for tuna species, sardines and sardine-like fish, salmon, minced fish and shrimp. It also covers fish canning equipment, by-products, packaging and storage of canned products as well as services, labour and construction works required. Finally it gives cost information and indicates selected published material where more details can be found. It includes diagrams, layouts, flowsheets, figures and tables related to th e subject. -
Book (stand-alone)Technical studyManual on fish canning
FAO Fisheries Technical Paper No. 285
1988Also available in:
No results found.The manual provides a background to the principles of canning and to the specification and construction of containers for the sterilization of fishery products. After describing the unit operations in fish canning the specific processes for the following types of canned fish products are detailed: sardine, tuna, salmon, crustaceans, molluscs and fish pastes. There is a section on equipment for fish canning and a final chapter on process control in fish canning operations. -
ProjectProgramme / project reportIndia - Possible introduction of aluminium cans for (marine) fish. A report prepared for the pelagic fishery investigations on the southwest coast - phase II - project. Field document no. 14
Pelagic Fishery Investigation on the South-West Coast, India, IND/75/038
1980Also available in:
No results found.A review is made in this report of the resources of India from which national can be derived in terms of employment, nutritional needs and increased fishermen's as well as showing the viability of canning with reasonable returns on investment. The seafood industry in India has recorded a phenomenal growth in the course of the last 15 years, due almost entirely to investment by the shrimp processing sector, most productI/qf which are exported. Export earnings registered an impressive growth f rom Rs. 37.5 crore- in 1962 to a record of Rs. 1 797.3 crore in 1977. This represents an increase of nearly 50 times the 1962 value in 15 years. Frozen shrimp has been the main contributing factor and in 1977 accounted for 72 percent of the quantity and 87 percent of the value of seafood exports.
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Book (stand-alone)Technical bookStatus and potential of fisheries and aquaculture in Asia and the Pacific 2004
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No results found.The capture fisheries and aquaculture sectors are of fundamental importance to the Asia-Pacific region in terms of food security, revenue generation and employment. In many countries, catching or farming aquatic resources forms a vital part of rural people's livelihoods and plays an important role in both the food security and nutritional security of many rural and coastal populations. This publication reviews the current status of inland and marine fisheries resources and their contribution to national economies and food security. Regional fishery data and information stored in FAO databases are analysed to provide a comprehensive picture of production trends of fisheries and aquaculture in the Asia-Pacific region, which is further illustrated by a detailed view of subregions and aquaculture production by species groups. It also touches upon issues that require closer attention in order for fisheries resources to be managed in a sustainable manner. -
BookletHigh-profileFAO Strategy on Climate Change 2022–2031 2022The FAO Strategy on Climate Change 2022–2031 was endorsed by FAO Council in June 2022. This new strategy replaces the previous strategy from 2017 to better FAO's climate action with the Strategic Framework 2022-2031, and other FAO strategies that have been developed since then. The Strategy was elaborated following an inclusive process of consultation with FAO Members, FAO staff from headquarters and decentralized offices, as well as external partners. It articulates FAO's vision for agrifood systems by 2050, around three main pillars of action: at global and regional level, at country level, and at local level. The Strategy also encourages key guiding principles for action, such as science and innovation, inclusiveness, partnerships, and access to finance.
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Book (series)FlagshipThe State of World Fisheries and Aquaculture 2024
Blue Transformation in action
2024The 2024 edition of The State of World Fisheries and Aquaculture features the Blue Transformation in action, illustrated by activities and initiatives, led by FAO in collaboration with Members, partners and key stakeholders, to integrate aquatic foods into global food security and sustainability, enhance policy advocacy, scientific research and capacity building, disseminate sustainable practices and technological innovations, and support community involvement. Part 1 of this edition of The State of World Fisheries and Aquaculture benefits from significant improvements in data collection, analytical and assessment tools and methodologies to present the most up-to-date review of world fisheries and aquaculture production and utilization. Part 2 highlights the role of FAO and its partners to catalyse the transformational changes required to support aquaculture expansion and intensification, effective management of global fisheries and upgrading of aquatic value chains. Part 3 covers the high-impact challenges and opportunities of the untapped potential of utilizing whole fish and by-products to improve food security and nutrition, expounds on the role of aquatic food systems in providing critical climate, biodiversity and environmentally sound solutions, and highlights the importance of their integration into national and multilateral processes. It also presents an outlook on future trends up to 2032 based on projections. The State of World Fisheries and Aquaculture 2024 provides the most up-to-date and evidence-based information, supporting policy, scientific and technical insights on challenges, opportunities and innovations shaping the present and future of the sector, for the benefit of a wide and expanding audience of policymakers, managers, scientists, fishers, farmers, traders, civil society activists and consumers.