A new and easy-to-assemble fish drying technology pioneered by FAO is helping to reduce health hazards, improve food safety and quality, improve working conditions and cut down food losses in West African fishing villages.

According to FAO, smoked fish is a vital source of food and income for many African coastal communities. In Côte d’Ivoire, for example, an estimated 20-30 percent of local marine and freshwater catch is consumed in smoked form.



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