• Mrs Oumou K. Ndiaye (right), International Expert Trainer, FAO, explaining to participants an innovative way of smoking fish using the new FAO-Thiaroye Oven during the ceremony in Accra.

Technology to improve fish smoking, drying launched

Salomey Appiah Technology Dec - 09 - 2014 , 23:29

A technology to improve fish smoking and drying to meet international food standards has been launched in Accra.

The technology, known as the Thiaroye Fish Processing Technology, is an initiative of the Food and Agriculture Organisation (FAO) to promote the use of improved and efficient fish smoking stoves.

Operated on gas, agro –processing by-products or charcoal, the technology would ensure less environmental hazard and health problems.

Ghana currently cannot export smoked fish because of the contamination of the fish by harmful chemicals such as the polycyclic aromatic hydrocarbons (PAHs) from high content of smoke.

The components

The fish processing technology is an improvement on the traditional oven which helps to separate the processes of fish smoking to make preparation simpler, healthier and faster.

With components such as the fire chamber and smoke generator, the Thiaroye Technology helps to reduce smoke and its associated harmful toxic substance to the fish.

The technology also has a component which collects the oil drained from the fish instead of the traditional way of allowing the oil to drip into the fire to form harmful toxic substances.

FAO

At a ceremony to launch the technology with the support of the Netherlands Development Organisation (SNV), Fisheries Commission and Ghana Standards Authority, the Country Director of the FAO, Dr Lamourdia Thiombiano, said the technology would help Ghana to produce safe and healthier fish not only for local consumption but the international market as well.

He said fisheries and aquaculture play a critical role in developing countries, adding that, “They support the livelihoods of 10-12 per cent of the world’s population as well as support the source of energy and protein”.

He said the technology aims to support the small-scale fisheries in enhancing their profitability, poverty reduction and contribution to the sustainable development goals.

The Country Director of SNV, Mrs Amanda J. Childress, said a week training was held for selected national stakeholders and regulators and fish smokers on the design, construction and the use of the technology.

She said the aim of the new technology was to produce healthier fish that would meet both the local and international food standards.

She added that a sample of the technology had been built at the Ghana Standards Authority for further training on the technology before they would be replicated across the country.