The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers and ensuring fair practices in food trade, and provides technical guidance on the activities related to fish and fishery products.

Describes the Thiaroye improved smoking kiln as a cost effective method of fish smoking and drying which reduces post-harvest losses and adds value. 

Information to support the export of smoked fish to the EU and US. 

Provides information on the level of polycyclic aromatic hydrocarbons (PAH) allowed in smoked fish entering the EU market. 

The NEDPAD-FAO Fish Programme conducted studies on postharvest fisheries losses in the Volta Basin riparian countries. The objective was to assess the causes, nature, and contextual patterns of losses within the shared water body....