The Food and Agricultural
Organization (FAO) has pioneered a new technology that could be used to dry fish
as the traditional way of fish drying is said to come with some health hazards,
reports NaijaAgroNet.
Developed by FAO team, NaijaAgroNet gathered
the technology would help in reducing
health hazards, advance food safety and quality, get better working conditions
and slash down food losses in West African fishing villages.
The
technology, NaijaAgroNet reports, was developed mainly to address the aspects of fish smoking
operations like the safety aspect and also the aspect of reducing post-harvest
losses, and also decreasing the labor of fish processors.
"This
is a system developed to address many aspects of fish smoking operations,"
says Ndiaye Oumoulkhaïry, who worked on the FTT design. "In the first place
stands the safety aspect - to secure consumers' health and meet international
food standards. Then there's reducing post-harvest losses, and also curbing the
drudgery of fish processors who are now least exposed to the heat and
smoke."
The
women in a fishing village in Côte d'Ivoire immediately welcomed the
development saying "We are extremely happy, because as of today, with the
FTT, our conditions for smoking fish have changed," Deborah Oulou, an
Ivorian woman fish processor said.
ChidozieAnibueze/GEE
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