The fish curing industry of Ghana

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DC Field	Value	Language
dc.contributor.author	Nerquaye-Tetteh, G.	-
dc.date.accessioned	2018-02-15T10:10:23Z	-
dc.date.available	2018-02-15T10:10:23Z	-
dc.date.issued	1988	-
dc.identifier.citation	FAO Expert Consultation on Fish Technology in Africa, Abidjan, Cote d'Ivore, 25-28 April, 1-11	en_US
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/1079	-
dc.description.abstract	Fish continue to be the main source of animal protein in Ghana. Various traditional methods are employed to process the fish with the ultimate aim of preservation. Ghana has for years played a very important role in this respect within the West African sub-region. highlighting the advantages and disadvantages. This paper is evaluating the existing processing methods with the aim of highlighting the advantages and disadvantages. The equipment used for the processing as well as storage, packaging, transportation and marketing of the processed fish are also documented. An attempt is made to establish problems encountered in the fish curing industry in Ghana	en_US
dc.language.iso	en	en_US
dc.publisher	Food and Agriculture Organization	en_US
dc.relation.ispartofseries	FAO Fisheries Report;	-
dc.subject	Fish	en_US
dc.subject	Fish curing	en_US
dc.subject	Fishing industry	en_US
dc.subject	Ghana	en_US
dc.title	The fish curing industry of Ghana	en_US
dc.type	Other	en_US
Appears in Collections:	Food Research Institute

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