FAO-Thiaroye processing technique

This publication presents the FAO-Thiaroye (FTT) fish smoking technique and provides recommendations to unleash its potential: e.g. developing a long-term and sustainable FTT strategy and benchmarking of FTT products. Reviewing lessons from 16 countries, it makes the case for an 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. More than 60 percent of global production of smoked fishery products takes place in Africa and Asia. 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. The FTT was developed in response to the PAH challenge and leverages the Codex Alimentarius Code of Practice guidelines. The report concludes that FTT addresses the PAH problem and yields products that comply with international limits, 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 hampering fisheries' resources status and trade dynamics.