In order to reduce significant losses of fish, FAO has introduced several techniques which include better preservation, processing and storage of fish products.

As most of the losses recorded are estimated, it is becoming increasingly necessary to have practical field methods of assessing physical and economic fish losses for sustainable loss reduction strategies. Through training and collaborative studies, FAO provides the necessary expertise and develops and disseminates tools/normative guidance to assist countries in conducting practical loss assessments and to establish and implement their strategies.

Activities focus on:

• safety and quality assurance
• value addition
• small-scale processing, marketing and livelihoods
• safety and quality of aquaculture products