Food Loss and Waste in Fish Value Chains

Resources

This article discusses how cultural, technological and social factors contribute to the restructuring of the Spanish salted fish market and production systems.
This manual gives advice about planning a fish processing plant and discusses topics and questions to consider. It focuses particularly on Alaska, USA, but is relevant to any fish processing operation.
Included are key results from WRAP research on reducing waste and water use in fish processing, and highlights issues and key actions that supply chain organizations can take to prevent waste and save money.
Project report on the development of a prototype blowfly control strategy that is appropriate for use by resource - poor fish processors in tropical countries, and produce related training / extension materials. 
These guidelines provide advice on maintaining standards of fish quality and food safety, and on maximizing value through efficient landing and sale operations, and is an intended reference for trade and official bodies.
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