Guide for the construction of an FTT smoker in Myanmar (Burmese version)

B. Rotawewa, D. Griffiths, Y. Maung, K.K. Htoo, S. Kaufmann, F. Muehlbauer and Z.W. Htwe

in Monographs from The WorldFish Center

Abstract: This illustrated guide, with diagrams and photographs (in Burmese) describes how to use locally available construction materials in Myanmar to construct an FAO-Thiaroye Processing Technique (FTT) improved fish smokers.

Keywords: Fish; fish processing; processing fishery products; guidelines; food preservation; rohu; drying; kilning; kilns (dryers); Nutrition; curing; smoked fish; fishery production; Myanmar; Labeo rohita (search for similar items in EconPapers)
JEL-codes: Q00 (search for similar items in EconPapers)
Date: 2021
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https://hdl.handle.net/20.500.12348/4729 (application/pdf)

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Persistent link: https://EconPapers.repec.org/RePEc:wfi:wfbook:40943

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