{"id":59128,"date":"2021-05-06T19:34:00","date_gmt":"2021-05-06T19:34:00","guid":{"rendered":"https:\/\/www.icsf.net\/?post_type=resources&p=59128"},"modified":"2022-03-15T11:04:05","modified_gmt":"2022-03-15T05:34:05","slug":"policy-recommendations-and-smallholder-guidelines-in-improved-fish-smoking-systems-by-kennedy-bomfeh-k-jacxsens-l-de-meulenaer-b-and-kofi-amoa-awua-w-fao-2019","status":"publish","type":"resources","link":"https:\/\/www.icsf.net\/resources\/policy-recommendations-and-smallholder-guidelines-in-improved-fish-smoking-systems-by-kennedy-bomfeh-k-jacxsens-l-de-meulenaer-b-and-kofi-amoa-awua-w-fao-2019\/","title":{"rendered":"Policy recommendations and smallholder guidelines in improved fish smoking systems By Kennedy Bomfeh, K., Jacxsens, L., De Meulenaer, B. and Kofi Amoa-Awua, W. FAO, 2019"},"content":{"rendered":"\r\n
This document showcases the outcomes of investigations carried out in Ghana into the efficacy of the FAO-Thiaroye fish processing technique (FTT) to yield smoked products with low polycyclic aromatic hydrocarbon (PAH) levels. The document is presented in two parts. Part 1 details the study, its findings and recommendations. Small-holder guidelines based on the study findings are presented in Part 2.<\/p>\r\n\r\n\r\n\r\n