Book/Monograph
Profitability and trade-offs in the use of the FAO-Thiaroye processing technique (FTT) in Ghana
English
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25/05/2023
Food and Agriculture Organization (FAO)
FAO
Rome, Italy
https://doi.org/10.4060/cc5786en
96 p., 210 x 297 mm
978-92-5-137854-0
The FAO-Thiaroye processing technique (FTT), an improved smoking technique for cooking fish, was introduced in Ghana in 2009. Despite its numerous benefits, the adoption rate has been slow. The results of this study demonstrate the financial profitability, fast return on investment, economic viability, and environmental sustainability of the FTT compared to other improved kilns.
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