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... Linking agrobiz, sustainable environs, people & technology