This document describes work undertaken in Africa to support small and medium-sized enterprises, and to reduce food waste losses, in regards to fish product.

Advocacy group. 

A common processing technique, fish drying, is done on bare ground, which can lead to alteration and loss of products. The FAO and Burundi Fisheries Directorate started a project to improve these processing methods....

Information on why training small-scale fisheries trainers is important is discussed, and approaches and paths forward are included.

This HLPE report addresses the role and importance of fish in seeking food and nutrition security, and provides insight to the avenues needed to achieve sustainable fisheries and aquaculture and to strengthen the positive...