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dc.date.accessioned2005-09-15T08:06:48Z
dc.date.available2005-09-15T08:06:48Z
dc.date.issued2001
dc.identifier.citationSharing Innovative Experiences. Vol. 5. Examples of Successful Initiatives in Agriculture and Rural Development in the South. Chapter 3en
dc.identifier.urihttp://hdl.handle.net/1834/743
dc.description.abstractFish is an important source of food and income to many people in the developing world. In Africa, some 5 percent of the population, about 35 million people, depend wholly or partly on the fisheries sector, mostly artisanal fisheries, for their livelihood. Various traditional methods are employed to preserve and process fish for consumption and storage. These include smoking, drying, salting, frying and fermenting and various combinations of these. In Ghana, smoking is the most widely practised method: practically all species of fish available in the country can be smoked and it has been estimated that 70-80 percent of the domestic marine and freshwater catch is consumed in smoked form. The advantages of smoking fish are manifold. Fish smoking prolongs shelf life, enhances flavour and increases utilization in soups and sauces. It reduces waste at times of bumper catches and permits storage for the lean season. It increases protein availability to people throughout the year and makes fish easier to pack, transport and market.en
dc.format.extent107883 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoenen
dc.publisherFAO:Romeen
dc.relation.uritcdc.undp.org/experiences/vol5/improved.pdfen
dc.titleImproved fish smoking: Ghanaen
dc.typeBook Section
dc.bibliographicCitation.titleSharing Innovative Experiences. Vol. 5. Examples of Successful Initiatives in Agriculture and Rural Development in the South. Chapter 3en
dc.description.statusPublisheden
dc.subject.asfaFish productsen
dc.type.refereedNon-Refereeden
refterms.dateFOA2021-01-30T18:47:34Z


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