This FAO publication introduces the operations and equipment used in fish freezing and cold storage on shore and sea, and gives information on applying low temperatures to reduce deterioration of quality.

Included is an overview of the use of ice for chilling and storing fish, including a review of fish spoilage and the technical and economic viewpoints of ice manufacturing and storage equipment.

Overview of handling and chilling practice related to various forms of transport.

This publication seeks to explain what 'post-harvest' losses are, and the steps which can be taken to reduce them.

Information to help small retailers compete in a highly competitive environment and use effective marketing techniques.