Author: FAO. Expert Consultation on Fish Technology in AfricaPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Report of the 5. FAO Expert Consultation on Fish Technology in Africa, Accra, Ghana, 22-25 October 1991
Author: FAO. Expert Consultation on Fish Technology in AfricaPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Report of the Fifth FAO Expert Consultation on Fish Technology in Africa, Accra, Ghana, 22-25 October 1991
Author: Report of the Fifth FAO Expert Consultation on Fish Technology in Africa
Author: Proceedings of the FAO Expert Consultation on Fish Technology in Africa, Accra, Ghana, 22-25 October 1991
Author: RAFI R706 (Bi)
Author: Food and Agriculture Organization of the United Nations. Committee for Inland Fisheries of Africa. SessionPublisher: Food & Agriculture Org.
ISBN: 9789250049465
Category : Technology & Engineering
Languages : en
Pages : 60
Book Description
In English and French
Compte Rendu de la Consultation D'Experts FAO Sur la Technologie Du Poisson en Afrique, Accra, Ghana, 22-25 Octobre 1991
Author: Publisher: Bernan Press(PA)
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 240
Book Description
This publication contains 49 papers and summaries of papers presented during the FAO Expert Consultation on Fish Technology in Africa, Accra, Ghana, 22-25 October 1991. The papers are divided into the following categories: fresh fish handling (14 papers), traditional processing (18 papers), product and process development (8 papers), and social and economic aspects (9 papers). The Consultation was held to review the progress in fish technology in Africa since the last meeting held in Abidjan, Cote d'Ivoire in 1988.
Proceedings of the FAO Expert Consultation on Fish Technology in Africa, Accra, Ghana, 22-25 October 1991
Author: Fish Processing
Author: George M. HallPublisher: John Wiley & Sons
ISBN: 1444348027
Category : Technology & Engineering
Languages : en
Pages : 312
Book Description
This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.
Fermented Fish in Africa
Author: Kofi Manso EssumanPublisher: Food & Agriculture Org.
ISBN: 9789251032558
Category : Cooking
Languages : en
Pages : 92
Book Description
This report is based on surveys carried out in Burundi, Chad, Côte d'Ivoire, the Gambia, Ghana, Mali, Senegal, the Sudan and Uganda to identify the various types of fermented fishery products, their processing characteristics and economic importance. It was observed that fermented fish processing is an artisanal activity and the processes differ from one country to another. Three basic methods were identified: fermentation with salting and drying; fermentation and drying without salting; and fermentation with salting but no drying. It was also observed in the study that, unlike in Southeast Asian countries, fermented fishery products in Africa are usually whole or in cut pieces, and are not a paste or sauce. Fermented fish is used in Africa both as a condiment and as food fish. Fermented fishery products contribute to protein intake of the people especially those in the rural hinterland where fresh fish is not readily available. Curing by fermentation was found to be an important method of preservation particularly because poor quality fish or unpopular species of fish are usually processed in this way. For this reason, fermentation helps to salvage fish which would otherwise have been thrown away. Post harvest losses in African artisanal fisheries may thus be lower than often assumed. The sanitary conditions of fermented fish production were generally found to be poor and processing methods were not standardized. In the light of the observations made, some recommendations have been suggested to improve quality in order to enhance intra-regional trade in fish and fishery products.
Author: