Included is guidance for those involved in microfinance programmes to ensure consideration of socio-economic and gender issues when developing microfinance programmes, designing national policies, and disaggregating microfinance markets to learn more about clients.

This document describes changes that can occur in cold storage, effects of time and temperature on protein, factors limiting storage life, and emphasizes the need to store frozen fish and products at -30°C.

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.