The FAO-Thiaroye Processing Technique (FTT)

Download or read book The FAO-Thiaroye Processing Technique (FTT) written by Nyemah Nyemah, J.; Rotawewa, B. and published by Food & Agriculture Org.. This book was released on 2021-04-15 with total page 79 pages. Available in PDF, EPUB and Kindle. Book excerpt: The FAO-Thiaroye Processing Technique (FTT) is smoking technique, popularly used in many African countries for producing smoked fish. This method was successfully introduced to fish processers in Sri Lanka and the Federated States of Micronesia (FSM) in 2016 and 2018, respectively. The introduction of the FTT across different social, cultural, environmental and economic contexts comes with the need for adaptation. This manual incorporates the construction, operation and maintenance of the original FTT to the local FSM context.