The FAO-Thiaroye Processing Technique (FTT-Thiaroye) Part 3
Автор: Food and Agriculture Organization of the United Nations
Загружено: 2015-02-12
Просмотров: 2967
The FTT-Thiaroye is a technique drawn from the collaborative efforts between the FAO and the CNFTPA training institute in Senegal. Its development addresses the need to improve small-scale fish drying and smoking operations. The key to its adoption rests upon its benefits. Firstly, the FTT allows the marketing of better quality, safer products (notably with the absence of Polycyclic Aromatic Hydrocarbons/PAHs), providing at the same time a higher yield and marginal post-harvest losses. Secondly, it reduces the wood or coal/fish ratio, but also its structure eases the use of agricultural by-products (corn, millet cobs, coconut shells, husks, etc.) and cooking gas as fuel. The environmental impact and the operating costs are thus lessened. And last but not least, the FTT reduces women fish processors drudgery, including a lower exposure to smoke and heat.
© FAO: http://www.fao.org
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