Thanks to its components, which are the stove, the fat collecting plate, the indirect smoke generator system and the air distributor, the FAO-Thiaroye fish processing technique (FTT-Thiaroye), the main subject of this methodological guide, reinforces while improving them, reinforces while improving them, the functions of existing fish smoking techniques in small-scale fisheries.

Finished products of better quality, with better performance and meeting the requirements for healthy foods are generated, if one (i) complies with the technical and health engineering of the facilities to house the FTT, (ii) follows the instructions given concerning its design, construction and the use of assembled equipment, (iii) and applies good hygiene and manufacturing practices. Indeed, integrating the relevant codes of use defined by the Codex Alimentarius (CAC/RCP 68-2009), the FTT-Thiaroye has the particular merit of meeting the challenge of polycyclic aromatic hydrocarbons (PAHs).

In addition, it reduces fuel consumption as well as the exposure of fishing operators to smoke and heat.

After an overview of the comparative advantages of FTT-Thiaroye, detailed information on the various components/devices, its fuel supply, use, operation and maintenance, is provided to any development agent, or any other interested person or entity.