Fao Expert Consultation On Fish Technology In Africa
Download Fao Expert Consultation On Fish Technology In Africa full books in PDF, epub, and Kindle. Read online free Fao Expert Consultation On Fish Technology In Africa ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : |
| Publisher | : Bernan Press(PA) |
| Total Pages | : 38 |
| Release | : 1982 |
| Genre | : Technology & Engineering |
| ISBN | : |
The FAO Expert Consultation was held as a follow-up to the CIDA/FAO/CECAF Regional Seminar of Senior Fish Processing Technologists held in Dakar in 1977 and the subsequent FAO Expert Consultation on Fish Technology in Africa held in Dar-es-Salaam in 1980. The Consultation was held to review the progress in fish technology in Africa since the last Consultation, examine current activities of research institutions in different African countries, identify existing difficulties and obstacles to cooperation, determine needs and priorities for further research and elaborate recommendations for a continued cooperative research programme in fish technology in Africa. The experts recommended a continuation of the cooperative research programme in fish technology and defined follow-up action required to further this cooperation.
| Author | : |
| Publisher | : |
| Total Pages | : 642 |
| Release | : 1987 |
| Genre | : Fish-culture |
| ISBN | : |
| Author | : Douglas Clyde Wilson |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 324 |
| Release | : 2013-03-09 |
| Genre | : Science |
| ISBN | : 9401733236 |
For two decades the idea of governments and fishers working together to manage fisheries has been advocated, questioned, disparaged and, most importantly, attempted in fisheries from North and South America through Europe, Africa, Asia and Oceania. This book is the first time these experiences have been pulled together in a single volume, summarized and explained. The Fisheries Co-management Experience begins with a review of the intellectual foundations of the co-management idea from several professional perspectives. Next, fisheries researchers from six global regions describe what has been happening on the ground in their area. Finally, the volume offers a set of reflections by some of the best authors in the field. The end result describes both the state-of-the-art and emerging issues for one of the most important trends in natural resources management.
| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 180 |
| Release | : 2005 |
| Genre | : Business & Economics |
| ISBN | : 9789250053424 |
This report sets out the recommendations of the 7th expert consultation together with papers presented, which was held within the framework of the Co-operative Research Programme on Fish Technology in Africa. Issues considered relating to post-harvest fish utilisation in Africa included fresh fish markets, fish processing, quality assurance, marketing and socio-economic issues.
| Author | : |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 358 |
| Release | : 1989 |
| Genre | : Technology & Engineering |
| ISBN | : 9789250029054 |
| Author | : |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 56 |
| Release | : 1989 |
| Genre | : Technology & Engineering |
| ISBN | : 9789250028286 |
| Author | : George M. Hall |
| Publisher | : John Wiley & Sons |
| Total Pages | : 312 |
| Release | : 2011-06-13 |
| Genre | : Technology & Engineering |
| ISBN | : 1444348027 |
This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.
| Author | : Food and Agriculture Organization of the United Nations |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 272 |
| Release | : 2007 |
| Genre | : Business & Economics |
| ISBN | : 9789250057187 |
The Workshop was held to review progress and problems in post-harvest fish utilization in Africa and formulate recommendations to FAO, its member countries and all institutes, institutions and persons interested in fish utilization in Africa. The experts reviewed in particular fresh fish utilization, fish processing, quality assurance, and marketing and socio-economic issues. The review was done through presentation by the secretariat of a report on progress and events since the Consultation in Fish Technology held in 2001, presentation of 26 papers, abstracts of two additional papers, and a field trip to the Mbegani Fisheries Development Centre, a fish market and a processing unit in Dar es Salaam. The report includes the recommendations as well as the papers that were available to the experts. - L'atelier a ete organise pour passer en revue les progres et problemes dans l'utilisation du poisson apres capture en Afrique, et formuler des recommandations a la FAO, a ses pays membres et a tous les instituts, institutions et personnes interesses par l'utilisation du poisson en Afrique. Les experts ont examine notamment l'utilisation du poisson frais, la transformation du poisson, l'assurance de qualite, la commercialisation et les questions socioeconomiques. Cet examen s'est effectue a travers la presentation, par le secretariat, du rapport sur les progres et evenements depuis la Consultation d'experts FAO sur la technologie du poisson en Afrique qui s'est tenue en 2001, des presentations de 26 communications, des resumes de deux contributions supplementaires, et une visite de terrain au Mbegani Fisheries Development Centre, au marche au poisson et dans une unite de transformation de poisson a Dar es Salaam. Le rapport inclut les recommandations de meme que les communications qui etaient a la disposition des experts."
| Author | : V. Prakash |
| Publisher | : Academic Press |
| Total Pages | : 538 |
| Release | : 2015-11-25 |
| Genre | : Technology & Engineering |
| ISBN | : 012800620X |
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. - Addresses the need for balance in safety regulation and retaining traditional food options - Includes case studies from around the world to provide practical insight and guidance - Presents suggestions for developing appropriate global safety standards
| Author | : Kalidas Shetty |
| Publisher | : CRC Press |
| Total Pages | : 506 |
| Release | : 2020-04-13 |
| Genre | : Technology & Engineering |
| ISBN | : 1000760642 |
The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH
