The Food and Agriculture Organization (FAO) in collaboration with Fisheries Commission handed over components and accessories of FAO Thiaroye Technology (FTT) oven to Fish Processors on Wednesday, 26th October, 2022.
The FAO Thiaroye Technique (FTT) is a new fish smoking technology pioneered by FAO, that has greatly enhanced the livelihoods of fish operators in countries where fish preservation is essential to reduce post-harvest loss. The oven was introduced in Ghana in 2014.
The National Project Coordinator of FAO, Mdm. Abigail Kanyi stated that, the FTT is one of the improved ovens that is used to produce safe and quality smoked fish with low levels of Polycyclic Aromatic Hydrocarbons (PAHs), for both the local and international markets.
The Ag. Head of the Post Harvest Unit of the Fisheries Commission, Miss Yaa Tiwaah Amoah expressed appreciation to the FAO on behalf of the Fisheries Commission for supporting the Fisheries sector over the years. She urged the fish processors to be the leaders of change in trying to promote the use of the improved ovens for production of safe and quality fish products.
Dr. Lipe Gavu, a beneficiary fish processor, on behalf of all the beneficiaries, expressed his profound gratitude to the FAO and Fisheries Commission for their support, and noted that the improved oven would help improve value addition in the fisheries sector.
Source: Corporate Affairs Unit (FC).