The FAO-Thiaroye Technique( FTT) a new fish smoking technology pioneered by FAO and has greatly enhanced fish operators’ livelihoods (Photo: ©FAO)

21 November, 2017, Elmina, Ghana – In an effort to address public health concerns related to the use of traditional fish smoking techniques, the Food and Agriculture Organization of the United Nations (FAO) is supporting fish operators with a new and improved fish smoking technology.

The FAO-Thiaroye Technique( FTT) a new fish smoking technology pioneered by FAO and has greatly enhanced fish operators’ livelihoods. The existing and traditional fish smoking involves substantial burning of wood as well as environmental pollution and has negative food safety impact.

However, the new technology – against traditional smoking methods - produces healthier, cleaner dried and smoked fish, and more importantly, it improves women fish processors’ living conditions in several fishing communities in Africa.

‘’We are really excited about this innovative fish smoking technique; it is revolutionizing our business, as the traditional method was tedious and harmful to our health. The smoke came directly into our eyes and in the long-term it led to blindness’’, says Esi Nnoa, a fish processor in Elmina, one of the major Ghanaian ports.

Diana Otuteye, another Ghanaian fish smoker, says “we do not only smoke fish for ourselves, we also smoke large amount of fish for other operators. Thanks to the new technology, we shall earn more money to provide for our families’ needs’’.

The African Network on Fish Technology and Safety (ANFTS) meeting, that took place from 14 to 17 November, at Elmina discussed the contribution of the FAO-Thiaroye fish processing technique in the development of post-harvest fisheries, mostly but not exclusively at small-scale level.

“What is important now is to heighten awareness of the new fish smoking and drying technology in as many fishing communities as possible, and also encourage them to adopt the technology”, said Ndiaga Gueye, Senior Fisheries and Aquaculture Officer, at FAO Regional Office for Africa.

Yvette Dei-Ouadi, Fishery Officer from FAO Headquarters, insisted on the importance of promoting the FTT-Thiaroye, as its proper use reduces the negative health impact of fish smoking on the operators and the overall community.

She also highlighted the contribution of the FTT-Thiaroye in the reduction of post-harvest losses to ensure food security, increase productivity and enhance fish operators’ income, adding, “this will greatly impact on national development, and ultimately contribute in achieving the SDGs”. 

Kennedy Bomfeh, a PhD researcher in fish processing and safety , from Legon University, Ghana, and engaged in a joint research with Glent University, Belgium, explained that although the Chorkor fish smoker (fish processing technique introduce by FAO and Ghana Food Research Institute) was successful in terms of the volumes of fish smoked, a great challenge remains with the level of contaminants that comes with the smoke.

Participants who attended this high-level expert meeting also visited some fishing smoking locations and landing sites in Elmina at the Ghanaian coastal community town.

This visit provided them the opportunity to see at first hand, how women fish processors deal with improved fish smoking technologies,

They recommended among other things that the organizational aspects of fish processing be improved. This includes the quality of workforce assessments and improved administrative conditions in processing operations.

Smoked fish is an important source of protein and income for many African. FAO estimates that about 90 per cent of African people consume fish with an estimated 20-30 percent of local marine and freshwater catch consumed in smoked form.