The Food and Agricultural Organisation (FAO) has introduced an innovative oven for the smoking of fish that reduces the Polycyclic Aromatic Hydrocarbons PAH in smoked fish to 0.3ppm/ kg, a standard that makes it beats the European Union (EU) market standard of 2ppm/ kg.

The improved method (smoker) known, as the Thiaroye Processing Technique (FTT), is made locally and does not use the usual firewood that produces a lot of smoke during fish processing is also environmentally friendly.

By Benson Afful