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FAO-Thiaroye processing technique : towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications from selected developing countries

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Abstract
More than 60 percent of global production of smoked fishery products occurs in Africa and Asia, highlighting their tremendous significance in food and nutrition security and as a vehicle for livelihood support in these regions. However, prevailing processing technologies entail significant deleterious health implications for both processors and consumers. The main hazard relates to polycyclic aromatic hydrocarbons (PAHs), which are known to have carcinogenic potential. In response to the PAH challenge and leveraging on the Codex Alimentarius Code of Practice guidelines for preventing their occurrence in smoked and dried products, the FAO-Thiaroye fish processing technique (FTT) was developed under a collaborative research approach between FAO and a fisheries institution in Senegal. To date, the FTT has been introduced in 16 countries. The technique addresses the PAH problem, and yields products that comply with international limits on the hazard, while fostering many social, economic and environmental benefits. However, experience from some African and Asian countries points to the need for a context-driven balance that ensures that the gains associated with its use can be realized without making expensive compromises, especially in terms of fisheries resources status and trade dynamics. Policy and regulatory frameworks need to be informed by a risk-based approach and supportive of consistent benchmarking and differentiation of FTT products. This document reviews the lessons from those countries, and makes the case for a hard, evidence-based, policy backbone to safeguard the sustainable, eco-friendly supply of safe smoked (and dried) fishery products to support food security, particularly in the developing world.
Keywords
fishery resources, fishery products, smoked fish, fish processing, traditional methods, risk assessment, new technology, food safety, case studies, Developing countries, Africa South of Sahara, Asia

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MLA
Mindjimba, Koane, et al. FAO-Thiaroye Processing Technique : Towards Adopting Improved Fish Smoking Systems in the Context of Benefits, Trade-Offs and Policy Implications from Selected Developing Countries. Vol. 634, FAO, 2019, doi:10.4060/ca4667en.
APA
Mindjimba, K., Rosenthal, I., Diei Ouadi, Y., Bomfeh, K., & Randrianantoandro, A. (2019). FAO-Thiaroye processing technique : towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications from selected developing countries (Vol. 634). Rome: FAO. https://doi.org/10.4060/ca4667en
Chicago author-date
Mindjimba, Koane, Illia Rosenthal, Yvette Diei Ouadi, Kennedy Bomfeh, and Aina Randrianantoandro. 2019. FAO-Thiaroye Processing Technique : Towards Adopting Improved Fish Smoking Systems in the Context of Benefits, Trade-Offs and Policy Implications from Selected Developing Countries. Vol. 634. Rome: FAO. https://doi.org/10.4060/ca4667en.
Chicago author-date (all authors)
Mindjimba, Koane, Illia Rosenthal, Yvette Diei Ouadi, Kennedy Bomfeh, and Aina Randrianantoandro. 2019. FAO-Thiaroye Processing Technique : Towards Adopting Improved Fish Smoking Systems in the Context of Benefits, Trade-Offs and Policy Implications from Selected Developing Countries. Vol. 634. Rome: FAO. doi:10.4060/ca4667en.
Vancouver
1.
Mindjimba K, Rosenthal I, Diei Ouadi Y, Bomfeh K, Randrianantoandro A. FAO-Thiaroye processing technique : towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications from selected developing countries. Vol. 634. Rome: FAO; 2019. 160 p.
IEEE
[1]
K. Mindjimba, I. Rosenthal, Y. Diei Ouadi, K. Bomfeh, and A. Randrianantoandro, FAO-Thiaroye processing technique : towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications from selected developing countries, vol. 634. Rome: FAO, 2019.
@book{8681588,
  abstract     = {{More than 60 percent of global production of smoked fishery products occurs in Africa and Asia, highlighting their tremendous significance in food and nutrition security and as a vehicle for livelihood support in these regions. However, prevailing processing technologies entail significant deleterious health implications for both processors and consumers. The main hazard relates to polycyclic aromatic hydrocarbons (PAHs), which are known to have carcinogenic potential. In response to the PAH challenge and leveraging on the Codex Alimentarius Code of Practice guidelines for preventing their occurrence in smoked and dried products, the FAO-Thiaroye fish processing technique (FTT) was developed under a collaborative research approach between FAO and a fisheries institution in Senegal. To date, the FTT has been introduced in 16 countries. The technique addresses the PAH problem, and yields products that comply with international limits on the hazard, while fostering many social, economic and environmental benefits. However, experience from some African and Asian countries points to the need for a context-driven balance that ensures that the gains associated with its use can be realized without making expensive compromises, especially in terms of fisheries resources status and trade dynamics. Policy and regulatory frameworks need to be informed by a risk-based approach and supportive of consistent benchmarking and differentiation of FTT products. This document reviews the lessons from those countries, and makes the case for a hard, evidence-based, policy backbone to safeguard the sustainable, eco-friendly supply of safe smoked (and dried) fishery products to support food security, particularly in the developing world.}},
  author       = {{Mindjimba, Koane and Rosenthal, Illia and Diei Ouadi, Yvette and Bomfeh, Kennedy and Randrianantoandro, Aina}},
  isbn         = {{9789251314692}},
  keywords     = {{fishery resources,fishery products,smoked fish,fish processing,traditional methods,risk assessment,new technology,food safety,case studies,Developing countries,Africa South of Sahara,Asia}},
  language     = {{eng}},
  pages        = {{160}},
  publisher    = {{FAO}},
  title        = {{FAO-Thiaroye processing technique : towards adopting improved fish smoking systems in the context of benefits, trade-offs and policy implications from selected developing countries}},
  url          = {{http://dx.doi.org/10.4060/ca4667en}},
  volume       = {{634}},
  year         = {{2019}},
}

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