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Guide for developing and using the FAO-Thiaroye processing technique

(FTT-Thiaroye)









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    Book (stand-alone)
    FAO-Thiaroye processing technique: towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications from selected developing countries 2019
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    More than 60 percent of global production of smoked fishery products occurs in Africa and Asia, highlighting their tremendous significance in food and nutrition security and as a vehicle for livelihood support in these regions. However, prevailing processing technologies entail significant deleterious health implications for both processors and consumers. The main hazard relates to polycyclic aromatic hydrocarbons (PAHs), which are known to have carcinogenic potential. In response to the PAH challenge and leveraging on the Codex Alimentarius Code of Practice guidelines for preventing their occurrence in smoked and dried products, the FAO-Thiaroye fish processing technique (FTT) was developed under a collaborative research approach between FAO and a fisheries institution in Senegal. To date, the FTT has been introduced in 16 countries. The technique addresses the PAH problem, and yields products that comply with international limits on the hazard, while fostering many social, economic and environmental benefits. However, experience from some African and Asian countries points to the need for a context-driven balance that ensures that the gains associated with its use can be realized without making expensive compromises, especially in terms of fisheries resources status and trade dynamics. Policy and regulatory frameworks need to be informed by a risk-based approach and supportive of consistent benchmarking and differentiation of FTT products. This document reviews the lessons from those countries, and makes the case for a hard, evidence-based, policy backbone to safeguard the sustainable, eco-friendly supply of safe smoked (and dried) fishery products to support food security, particularly in the developing world.
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    Book (stand-alone)
    La technique FAO-Thiaroye de transformation
    (FTT-Thiaroye)
    2015
    Also available in:

    Grâce à ses composantes que sont le fourneau, la plaque de collecte de graisse, le système indirect de générateur de fumée et le distributeur d’air, la technique FAO-Thiaroye de transformation de poisson (FTT-Thiaroye), principal sujet de ce guide méthodologique renforce tout en les améliorant, les fonctions des techniques de fumage de poisson existantes en pêches artisanales. Des produits finis de meilleure qualité, d’un meilleur rendement et remplissant les conditions requises pour des aliment s sains sont générés, si l’on se (i) conforme à l’ingénierie technique et sanitaire des installations devant abriter le FTT, (ii) suit les instructions données relatives à sa conception, sa construction et l’utilisation des équipements assemblés, (iii) et applique les bonnes pratiques d’hygiène et de fabrication. En effet, intégrant les codes d’usage pertinents définis par le Codex Alimentarius (CAC/RCP 68-2009), le FTT-Thiaroye a le mérite particulier de relever le défi des hydrocarbures aromat iques polycycliques (HAPs). En outre, il réduit la consommation de combustible ainsi que l’exposition des opérateurs de pêche à la fumée et à la chaleur. Après une vue d’ensemble des avantages comparatifs du FTT-Thiaroye, les informations détaillées sur les différentes composantes/ dispositifs, son approvisionnement en combustible, son utilisation, son fonctionnement et sa maintenance, sont fournies à tout agent de développement, ou toute autre personne ou entité intéressée.
  • Thumbnail Image
    Book (stand-alone)
    Policy recommendations and smallholder guidelines in improved fish smoking systems 2019
    Also available in:
    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.
  • Thumbnail Image
    Book (stand-alone)
    FAO-Thiaroye processing technique: towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications from selected developing countries 2019
    Also available in:
    No results found.

    More than 60 percent of global production of smoked fishery products occurs in Africa and Asia, highlighting their tremendous significance in food and nutrition security and as a vehicle for livelihood support in these regions. However, prevailing processing technologies entail significant deleterious health implications for both processors and consumers. The main hazard relates to polycyclic aromatic hydrocarbons (PAHs), which are known to have carcinogenic potential. In response to the PAH challenge and leveraging on the Codex Alimentarius Code of Practice guidelines for preventing their occurrence in smoked and dried products, the FAO-Thiaroye fish processing technique (FTT) was developed under a collaborative research approach between FAO and a fisheries institution in Senegal. To date, the FTT has been introduced in 16 countries. The technique addresses the PAH problem, and yields products that comply with international limits on the hazard, while fostering many social, economic and environmental benefits. However, experience from some African and Asian countries points to the need for a context-driven balance that ensures that the gains associated with its use can be realized without making expensive compromises, especially in terms of fisheries resources status and trade dynamics. Policy and regulatory frameworks need to be informed by a risk-based approach and supportive of consistent benchmarking and differentiation of FTT products. This document reviews the lessons from those countries, and makes the case for a hard, evidence-based, policy backbone to safeguard the sustainable, eco-friendly supply of safe smoked (and dried) fishery products to support food security, particularly in the developing world.
  • Thumbnail Image
    Book (stand-alone)
    La technique FAO-Thiaroye de transformation
    (FTT-Thiaroye)
    2015
    Also available in:

    Grâce à ses composantes que sont le fourneau, la plaque de collecte de graisse, le système indirect de générateur de fumée et le distributeur d’air, la technique FAO-Thiaroye de transformation de poisson (FTT-Thiaroye), principal sujet de ce guide méthodologique renforce tout en les améliorant, les fonctions des techniques de fumage de poisson existantes en pêches artisanales. Des produits finis de meilleure qualité, d’un meilleur rendement et remplissant les conditions requises pour des aliment s sains sont générés, si l’on se (i) conforme à l’ingénierie technique et sanitaire des installations devant abriter le FTT, (ii) suit les instructions données relatives à sa conception, sa construction et l’utilisation des équipements assemblés, (iii) et applique les bonnes pratiques d’hygiène et de fabrication. En effet, intégrant les codes d’usage pertinents définis par le Codex Alimentarius (CAC/RCP 68-2009), le FTT-Thiaroye a le mérite particulier de relever le défi des hydrocarbures aromat iques polycycliques (HAPs). En outre, il réduit la consommation de combustible ainsi que l’exposition des opérateurs de pêche à la fumée et à la chaleur. Après une vue d’ensemble des avantages comparatifs du FTT-Thiaroye, les informations détaillées sur les différentes composantes/ dispositifs, son approvisionnement en combustible, son utilisation, son fonctionnement et sa maintenance, sont fournies à tout agent de développement, ou toute autre personne ou entité intéressée.
  • Thumbnail Image
    Book (stand-alone)
    Policy recommendations and smallholder guidelines in improved fish smoking systems 2019
    Also available in:
    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.

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