|Small-Scale Processing of Fish (ILO - WEP, 1982, 140 p.)|
Small-scale processing of fish
This technical memorandum is part of a series of publications on food-processing technologies. The object of the series is to help to disseminate, among small-scale producers, extension officers, project evaluators, and so on, information on food-processing technologies that are appropriate for the socio-economic conditions of developing countries.
The present memorandum covers, in detail, technologies that are suitable for the small-scale processing of fish: that is, drying, salting, smoking, boiling and fermenting. Thermal processing is described only briefly, as it is used mainly in large-scale production. Enough information is given about the technologies to meet most of the needs of small-scale processors. Two chapters of interest to public planners compare, from a socio-economic viewpoint, the various technologies described in the memorandum and analyse their impact on the environment.
It is hoped that the information contained in this memorandum will help would-be or practising small-scale fish processors to choose and apply processing techniques that will minimise production costs while improving the quality of the cured fish.
Price: 17.50 Swiss