Guide for developing and using the FAO-Thiaroye processing technique (FTT-Thiaroye) / by Ms Oumoulkhairy Ndiaye, International Consultant Fish Technologist Professor at the National Training Centre for Fish and Aquaculture Technicians Thiaroye, Dakar ; Mr Boris Sodoke Komivi International Consultant Specialist in preservation and processing of food products Products, Trade and Marketing Branch Fisheries and Aquaculture Policy and Economics Division Food and Agriculture Organization ; Ms Yvette Diei Ouadi Fishery Industry Officer Products, Trade and Marketing Branch Fisheries and Aquaculture Policy and Economics Division Food and Agriculture Organization.

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 processing technique (FTT-Thiaroye), focus of this methodological guide, strengthens the functions of existing improved smoking techniques in sm...

Full description