Fao Thiaroye Processing Technique
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Language: en
Pages: 79
Pages: 79
Type: BOOK - Published: 2021-04-15 - Publisher: Food & Agriculture Org.
The FAO-Thiaroye Processing Technique (FTT) is smoking technique, popularly used in many African countries for producing smoked fish. This method was successful
Language: en
Pages: 67
Pages: 67
Type: BOOK - Published: 2015 - Publisher: Food & Agriculture Organization of the UN (FAO)
Owing to its devices that are the ember furnace, the fat collection tray, the indirect smoke generator system and the hot air distributor, the FAO-Thiaroye proc
Language: en
Pages: 164
Pages: 164
Type: BOOK - Published: 2019 - Publisher: Food & Agriculture Organization of the UN (FAO)
"More than 60 percent of global production of smoked fishery products occurs in Africa and Asia, highlighting their tremendous significance in food and nutritio
Language: en
Pages: 96
Pages: 96
Type: BOOK - Published: 2023-04-29 - Publisher: Food & Agriculture Org.
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
Language: en
Pages: 186
Pages: 186
Type: BOOK - Published: 2020-06-01 - Publisher: Food and Agriculture Organization of the United Nations
The SSF Guidelines recognize the right of fishers and fishworkers, acting both individually and collectively, to improve their livelihoods through value chains,
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