 Guide for the construction of an FTT smoker in MyanmarB. Rotawewa, D. Griffiths, Y. Maung, K.K. Htoo, S. Kaufmann, F. Muehlbauer and Z.W. Htwe in Monographs from The WorldFish Center Abstract: The FAO-Thiaroye Processing Technique (FTT) is a proven fish smoking technology that originated in Africa and was later introduced to Asia and the Pacific. The FTT was developed by Food and Agriculture Organization (FAO) and the National Training Centre for Fisheries and Aquaculture Technicians (CNFTPA) in Senegal to address identified shortcomings of existing African fish smoking kilns (FAO, 2017). The technology has gained popularity as a proven technology and has been disseminated to Asian and Pacific countries. This illustrated guide, with diagrams and photographs, in English language describes how to use locally available construction materials in Myanmar to construct an FAO-Thiaroye Processing Technique (FTT) improved fish smokers. As part of the same international consultancy, a separate guide for the operation and testing of the FTT smoker was also produced entitled, FTT smoker operation and testing protocol guidelines. Keywords: Fish; fish processing; processing fishery products; guidelines; food preservation; rohu; drying; kilns (dryers); kilning; Nutrition; curing; smoked fish; fishery production; Myanmar; Labeo rohita (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:wfi:wfbook:40942 Access Statistics for this book More books in Monographs from The WorldFish Center Contact information at EDIRC. |
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