Fao Thiaroye Processing Technique

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FAO-Thiaroye Processing Technique

Koane Mindjimba,Illia Rosenthal,Yvette Diei-Ouadi,Kennedy Bomfeh,Aina Randrianantoandro
FAO Thiaroye Processing Technique Book PDF

Author : Koane Mindjimba,Illia Rosenthal,Yvette Diei-Ouadi,Kennedy Bomfeh,Aina Randrianantoandro
Publisher : Food & Agriculture Organization of the UN (FAO)
Page : 164 pages
File Size : 53,5 Mb
Release : 2019
Category : Business & Economics
ISBN : UCSD:31822045442530

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FAO-Thiaroye Processing Technique by Koane Mindjimba,Illia Rosenthal,Yvette Diei-Ouadi,Kennedy Bomfeh,Aina Randrianantoandro Pdf

"More than 60 percent of global production of smoked fishery products occurs in Africa and Asia, highlighting their tremendous significance in food and nutrition security, as well as livelihood support in these regions. However, prevailing processing technologies present critical challenges, especially in terms of safety and quality aspects, and thus there is an urgent need for the development of more efficient and safer systems. The FAO-Thiaroye fish processing technique (FTT) was developed to address these challenges by yielding products that comply with international limits on polycyclic aromatic hydrocarbons in particular, while fostering many social, economic and environmental benefits. This document examines the conditions in which improved fish smoking systems in general, and the FTT in particular, have been adopted in the context of benefits, trade-offs and policy implications in selected developing countries. In fact, experience from some African and Asian countries points to the need for a context-driven balance that ensures that the gains associated with the use of this new technique can be realized without making expensive compromises, especially in terms of fisheries resources status and trade dynamics. Policy and regulatory frameworks need to be informed by a risk-based approach and supportive of consistent benchmarking and differentiation of FTT products. This document reviews the lessons from those countries, and makes the case for a hard, evidence-based, policy backbone to safeguard the sustainable, eco-friendly supply of safe smoked (and dried) fishery products to support food security, particularly in the developing world. It aims to enlighten policy makers, fisheries planners and decision makers and any development practitioner interested in developing small-scale fisheries or promoting sustainable food systems, as well as private sector entrepreneurs who wish to implement this technology to improve their products. It provides recommendations on how best to mainstream consumers' interests while supporting sustainable livelihoods interventions in fisheries communities."--Page 4 of cover.

Guide for Developing and Using the FAO-Thiaroye Processing Technique (FTT-Thiaroye)

Oumoulkhairy Ndiaye,Boris Sodoke Komivi,Yvette Diei-Ouadi
Guide for Developing and Using the FAO Thiaroye Processing Technique FTT Thiaroye Book PDF

Author : Oumoulkhairy Ndiaye,Boris Sodoke Komivi,Yvette Diei-Ouadi
Publisher : Food & Agriculture Organization of the UN (FAO)
Page : 67 pages
File Size : 46,8 Mb
Release : 2015
Category : Technology & Engineering
ISBN : 9251086168

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Guide for Developing and Using the FAO-Thiaroye Processing Technique (FTT-Thiaroye) by Oumoulkhairy Ndiaye,Boris Sodoke Komivi,Yvette Diei-Ouadi Pdf

Owing to its devices that are the ember furnace, the fat collection tray, the indirect smoke generator system and the hot air distributor, the FAO-Thiaroye processing technique (FTT-Thiaroye), focus of this methodological guide, strengthens the functions of existing improved smoking techniques in small-scale fisheries. Superior and consistent quality and safe products, with a good value for money, and meeting food safety requirements are achieved in (i) complying with technical and sanitary engineering of the facilities to harbor it, (ii) following the instructions provided herewith regarding the design, construction and use of the assembled equipment, (iii) and applying good hygienic and good manufacturing practices. Indeed, the FTT-Thiaroye has the particular merit of overcoming the challenge linked to the polycyclic aromatic hydrocarbons (PAHs) given its feature which mainstreams the relevant code of practice of the Codex Alimentarius (CAC/RCP 68-2009). It further curbs the fuel consumption while reducing the exposure of the fish processor to the smoke and heat. After a general overview of the comparative advantages of the FTT-Thiaroye, detailed information are provided to any development practitioner or any interested person or entity on the different components/devices, the supply in fuel, how to use and operate the FTT Thiaroye, and how to care and maintain it.

The FAO-Thiaroye Processing Technique (FTT)

Nyemah Nyemah, J.; Rotawewa, B.
The FAO Thiaroye Processing Technique FTT Book PDF

Author : Nyemah Nyemah, J.; Rotawewa, B.
Publisher : Food & Agriculture Org.
Page : 79 pages
File Size : 53,6 Mb
Release : 2021-04-15
Category : Technology & Engineering
ISBN : 9789251339602

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The FAO-Thiaroye Processing Technique (FTT) by Nyemah Nyemah, J.; Rotawewa, B. Pdf

The FAO-Thiaroye Processing Technique (FTT) is smoking technique, popularly used in many African countries for producing smoked fish. This method was successfully introduced to fish processers in Sri Lanka and the Federated States of Micronesia (FSM) in 2016 and 2018, respectively. The introduction of the FTT across different social, cultural, environmental and economic contexts comes with the need for adaptation. This manual incorporates the construction, operation and maintenance of the original FTT to the local FSM context.

Profitability and trade-offs in the use of the FAO-Thiaroye processing technique (FTT) in Ghana

Charway, G.N.A.
Profitability and trade offs in the use of the FAO Thiaroye processing technique FTT in Ghana Book PDF

Author : Charway, G.N.A.
Publisher : Food & Agriculture Org.
Page : 96 pages
File Size : 40,9 Mb
Release : 2023-04-29
Category : Technology & Engineering
ISBN : 9789251378540

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Profitability and trade-offs in the use of the FAO-Thiaroye processing technique (FTT) in Ghana by Charway, G.N.A. Pdf

The FAO-Thiaroye Processing Technique (FTT) was introduced in Ghana in 2014 following an earlier initiative by FAO, in collaboration with the Centre National de Formation des Techniciens de Pêche et de l’Aquaculture (National Training Centre for Fisheries and Aquaculture Technicians, CNFTPA) in Senegal, to reduce post-harvest losses in small-scale fisheries and support the production of healthy fishery products. Since its introduction to Ghana, and with continuous collaboration from the Fisheries Commission of Ghana, FAO has constructed or provided assistance for the construction of FTT units for 13 fish processor groups and 15 individuals in four regions of Ghana – Greater Accra, Central, Volta, Western and Western North. A gap analysis was undertaken to understand the extent of, and the barriers to, the adoption, development, introduction and dissemination of the FTT in Ghana. The assessment combined both desk survey and field study of some traditional and FTT smoking facilities. Both qualitative and quantitative methods were used in the study. The adoption of the FTT was determined and data from field surveys was analysed using simple graphs. From the results of the cost–benefit analysis, it was deduced that the FTT is better placed and superior to the Chorkor kilns in terms of economic profitability in ensuring the well-being of both processor and consumer; and financial profitability and return on investment. With the above inferences from the findings and lessons learned from visits to some of the FTT processing facilities, key recommendations were made and it is anticipated that these will enable future investments and the adoption and wider use of the FTT by more processors.

Study on the profitability of fish smoking with FTT-Thiaroye kilns in Côte d’Ivoire

Food and Agriculture Organization of the United Nations
Study on the profitability of fish smoking with FTT Thiaroye kilns in C te d Ivoire Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 80 pages
File Size : 48,9 Mb
Release : 2020-04-01
Category : Technology & Engineering
ISBN : 9789251322970

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Study on the profitability of fish smoking with FTT-Thiaroye kilns in Côte d’Ivoire by Food and Agriculture Organization of the United Nations Pdf

The FAO-Thiaroye fish processing technique (FTT) was developed in 2008–2009 by the Food and Agriculture Organization (FAO) of the United Nations in collaboration with the Centre National de Formation des Techniciens des Pêches et de l’Aquaculture in Senegal. The goal in developing this technique was to solve many issues inherent to traditional fish smoking methods in terms of health, safety and the environment. After the FTT was developed in Senegal, many other countries in sub-Saharan Africa have adopted this new method, while others are considering doing so. Using Côte d’Ivoire as the benchmark country for introducing the FTT in small-scale fisheries, this study was based on the assumption that it would be risky to increase the number of these kilns without first establishing their profitability. To do this, the field study combined qualitative and quantitative methods with institutional partners in Abidjan and with fish processors at three of the four pilot FTT processing facilities (Abobo-Doumé, Braffedon and Guessabo).

Report of the Regional Capacity Building Workshop to Empower African Women and Youth on the use of the FAO-Thiaroye Fish Processing Technique (FTT). Elmina, Ghana, 25–27 September 2019/Rapport de l’atelier régional de renforcement des capacités des femmes et des jeunes africains sur la technique FAO-Thiaroye de transformation du poisson (FTT). Elmina, Ghana, 25-27 septembre 2019.

Food and Agriculture Organization of the United Nations
Report of the Regional Capacity Building Workshop to Empower African Women and Youth on the use of the FAO Thiaroye Fish Processing Technique FTT Elmina Ghana 25 27 September 2019 Rapport de l atelier r gional de renforcement des capacit s des femmes et des jeunes africains sur la technique FAO Thiaroye de transformation du poisson FTT Elmina Ghana 25 27 septembre 2019 Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 48 pages
File Size : 44,9 Mb
Release : 2020-09-01
Category : Technology & Engineering
ISBN : 9789251332856

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Report of the Regional Capacity Building Workshop to Empower African Women and Youth on the use of the FAO-Thiaroye Fish Processing Technique (FTT). Elmina, Ghana, 25–27 September 2019/Rapport de l’atelier régional de renforcement des capacités des femmes et des jeunes africains sur la technique FAO-Thiaroye de transformation du poisson (FTT). Elmina, Ghana, 25-27 septembre 2019. by Food and Agriculture Organization of the United Nations Pdf

The Regional Capacity Building Workshop to Empower African Women and Youth on the use of the FAO-Thiaroye Fish Processing Technique (FTT) aimed to build the capacity of African women and youth on food safety, fish post-harvest losses, fish handling and processing with a focus on the use of the FTT. The meeting included: six key presentations; working group discussions on the key lessons learned and the challenges related to the adoption of the FTT; and practical training sessions on FTT use and maintenance. The sessions also provided recommendations for future actions needed to promote and support the adoption of the FTT, initially but not exclusively in the countries represented at the workshop. L'Atelier Régional de Renforcement des Capacités des Femmes et des Jeunes Africains sur la Technique FAO-Thiaroye de Transformation du Poisson (FTT) avait pour objectif de renforcer les capacités des femmes et des jeunes africains en matière de sécurité sanitaire du poisson et des produits aquacoles, de réduction des pertes après capture et de manipulation et de transformation du poisson, en mettant l'accent sur l'utilisation de la technique FTT. La réunion s’est déroulée autour de six présentations principales, de séances de travail en petits groupes sur les principaux enseignements tirés et les défis liés à l'adoption de la technique FTT, ainsi que d’une formation pratique sur l’utilisation et l’entretien des fours. Les sessions de travail ont également fourni des recommandations en matière d’actions à prendre pour promouvoir et soutenir l’introduction du FTT notamment, dans les pays représentés à l'atelier.

Securing sustainable small-scale fisheries: Showcasing applied practices in value chains, post-harvest operations and trade

Zelasney, J. ; Ford, A, ; Westlund, L. ; Ward, A. and Riego Peñarubia, O. eds.
Securing sustainable small scale fisheries Showcasing applied practices in value chains post harvest operations and trade Book PDF

Author : Zelasney, J. ; Ford, A, ; Westlund, L. ; Ward, A. and Riego Peñarubia, O. eds.
Publisher : Food and Agriculture Organization of the United Nations
Page : 186 pages
File Size : 49,8 Mb
Release : 2020-06-01
Category : Technology & Engineering
ISBN : 9789251323502

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Securing sustainable small-scale fisheries: Showcasing applied practices in value chains, post-harvest operations and trade by Zelasney, J. ; Ford, A, ; Westlund, L. ; Ward, A. and Riego Peñarubia, O. eds. Pdf

The SSF Guidelines recognize the right of fishers and fishworkers, acting both individually and collectively, to improve their livelihoods through value chains, post-harvest operations and trade. To achieve this, the Guidelines recommend building capacity of individuals, strengthening organizations and empowering women; reducing post-harvest losses and adding value to small-scale fisheries production; and facilitating sustainable trade and equitable market access. This document includes nine studies showcasing applied practices and successful initiatives in support of enhancing small-scale fisheries value chains, post-harvest operations and trade, based on the recommendations contained in the SSF Guidelines. Cases presented have been chosen on the basis that they can be emulated elsewhere by small-scale fishery proponents including, but not limited to, national administrations, non-governmental organizations, civil society organizations, private enterprises, development agencies and intergovernmental bodies. An analysis of enabling conditions as well as related challenges and opportunities are discussed in each case. The document supports the 2030 Agenda for Sustainable Development – specifically SDG 14.b: “provide access for small-scale artisanal fishers to marine resources and markets”; and SDG 2.3: “by 2030 double the agricultural productivity and the incomes of small-scale food producers, particularly women, indigenous peoples, family farmers, pastoralists and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets and opportunities for value addition and non-farm employment”.

Empowering women in small-scale fisheries for sustainable food systems

Food and Agriculture Organization of the United Nations
Empowering women in small scale fisheries for sustainable food systems Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 56 pages
File Size : 40,7 Mb
Release : 2020-07-01
Category : Technology & Engineering
ISBN : 9789251329405

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Empowering women in small-scale fisheries for sustainable food systems by Food and Agriculture Organization of the United Nations Pdf

In March 2020, a regional inception workshop was held in Ghana a project of the Food and Agriculture Organization of the United Nations (FAO) and the Norwegian Agency for Development Cooperation (Norad) entitled Enhancing the contribution of small-scale fisheries to food security and sustainable livelihoods through better policies, strategies and initiatives. This is the report from the workshop. The project promotes the application of the principles of the Voluntary Guidelines for Securing Sustainable Small-scale Fisheries in the Context of Food Security and Poverty Eradication (the SSF Guidelines) in FAO member countries and regions. The project end date was originally in December 2019 but was extended for another year into 2020 to focus on the issue of empowering women in fisheries for sustainable food systems. Accordingly, the project will support women in small-scale fisheries, particularly in the postharvest sector, with a view to improving food security and nutrition and promoting gender equality. In 2020, related activities will begin in Ghana, Malawi, Sierra Leone, Uganda and the United Republic of Tanzania. The project will also support sharing lessons learned and good practices, and it will help to strengthen institutional structures at the regional and global levels.

The State of World Fisheries and Aquaculture 2020

FAO
The State of World Fisheries and Aquaculture 2020 Book PDF

Author : FAO
Publisher : Food and Agriculture Organization of the United Nations
Page : 224 pages
File Size : 49,9 Mb
Release : 2020-06-01
Category : Technology & Engineering
ISBN : 9789251326923

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The State of World Fisheries and Aquaculture 2020 by FAO Pdf

The 2020 edition of The State of World Fisheries and Aquaculture has a particular focus on sustainability. This reflects a number of specific considerations. First, 2020 marks the twenty-fifth anniversary of the Code of Conduct for Responsible Fisheries (the Code). Second, several Sustainable Development Goal indicators mature in 2020. Third, FAO hosted the International Symposium on Fisheries Sustainability in late 2019, and fourth, 2020 sees the finalization of specific FAO guidelines on sustainable aquaculture growth, and on social sustainability along value chains. While Part 1 retains the format of previous editions, the structure of the rest of the publication has been revised. Part 2 opens with a special section marking the twenty fifth anniversary of the Code. It also focuses on issues coming to the fore, in particular, those related to Sustainable Development Goal 14 and its indicators for which FAO is the “custodian” agency. In addition, Part 2 covers various aspects of fisheries and aquaculture sustainability. The topics discussed range widely, from data and information systems to ocean pollution, product legality, user rights and climate change adaptation. Part 3 now forms the final part of the publication, covering projections and emerging issues such as new technologies and aquaculture biosecurity. It concludes by outlining steps towards a new vision for capture fisheries. The State of World Fisheries and Aquaculture aims to provide objective, reliable and up-to-date information to a wide audience – policymakers, managers, scientists, stakeholders and indeed everyone interested in the fisheries and aquaculture sector.

FAO Regional Strategy on Food Loss and Waste Reduction in Asia and the Pacific

bennett, a., dubey, s., lee, w.t.k., damen, b., bucatariu, c.
FAO Regional Strategy on Food Loss and Waste Reduction in Asia and the Pacific Book PDF

Author : bennett, a., dubey, s., lee, w.t.k., damen, b., bucatariu, c.
Publisher : Food & Agriculture Org.
Page : 128 pages
File Size : 44,6 Mb
Release : 2022-08-08
Category : Political Science
ISBN : 9789251358849

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FAO Regional Strategy on Food Loss and Waste Reduction in Asia and the Pacific by bennett, a., dubey, s., lee, w.t.k., damen, b., bucatariu, c. Pdf

Food loss and waste (FLW) is one of the key areas under SP4 and BN4 as well as the MPI on Resilient Food Systems in RAP. FAO is well positioned as a global knowledge leader on food loss and waste and many of the other regions already have a tailored regional strategy on FLW reduction. In reponse to the last two APRC's as well as in line with the ZHC, and more recently the new FAO Strategic framework, this publication provides a basis for FAO and others to understand the scope and depth of FLW issues, how these can be addressed, including some good practices from Thailand, China and Nepal. As a multidisciplinary publication, it includes strong elements on policy and statistics with FAO as leading a convenor on SDG 12.3 on FLW measurement and reduction, highlights the scope and opportunities for FLW reduction as part of climate change efforts and also in terms of improved nutrition. It builds upon the analysis and advice of the SOFA 2019 on food loss and waste and identifies key pillars for interventions as well as recommendations for the technical as well as policy/decision makers in the Asia Pacific region. It is strongly linked to the FAP Global Programme on food loss and waste being implemented by headquarters.

Unlocking the potential of agriculture innovation for family farmers - Thematic catalogue for smallholder farmers to promote innovation

Food and Agriculture Organization of the United Nations
Unlocking the potential of agriculture innovation for family farmers Thematic catalogue for smallholder farmers to promote innovation Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 103 pages
File Size : 54,9 Mb
Release : 2018-11-13
Category : Technology & Engineering
ISBN : 9789251310922

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Unlocking the potential of agriculture innovation for family farmers - Thematic catalogue for smallholder farmers to promote innovation by Food and Agriculture Organization of the United Nations Pdf

TECA is an FAO online platform for the exchange and sharing of agricultural technologies and practices for smallholder farmers and producers. The platform facilitates the transformation process in rural areas by making relevant and innovative technologies available to farmers in the field. In doing so, TECA further enhances the access to knowledge of smallholder producers in rural areas increasing their capacity to innovate and contribute to achieving the Sustainable Development Goals (SDGs). This catalogue promotes a set of successful innovations for farmers on the occasion of the FAO International Symposium on Agricultural Innovation for Family Farmers: Unlocking the potential of agricultural innovation to achieve the Sustainable Development Goals, which will be celebrated in FAO Headquarters on 2123 November 2018. The technologies presented are concrete actions that have solved specific development challenges and promote sustainable and inclusive rural transformations. The technologies and practices are designed following the FAOTECA platform standards and have been tested and refined in the field. Each practice supports smallholder farmers and those providing advisory services to agricultural producers, to identify specific needs, select the correct practices and to implement technologies adequately. Developed with the help of FAO in cooperation with the FAO Departments of Agriculture and Consumer Protection, the Department of Fisheries and Aquaculture and other key partners, the GIZ, ICRAF, IFOAM and Swisscontact, this catalogue aims at illustrating how sharing knowledge may unlock innovation throughout the farming process.

Current Developments in Biotechnology and Bioengineering

Ashok Pandey,Guocheng Du,Maria Ángeles Sanromán,Carlos Ricardo Soccol,Claude-Gilles Dussap
Current Developments in Biotechnology and Bioengineering Book PDF

Author : Ashok Pandey,Guocheng Du,Maria Ángeles Sanromán,Carlos Ricardo Soccol,Claude-Gilles Dussap
Publisher : Elsevier
Page : 522 pages
File Size : 44,9 Mb
Release : 2016-09-19
Category : Science
ISBN : 9780444636775

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Current Developments in Biotechnology and Bioengineering by Ashok Pandey,Guocheng Du,Maria Ángeles Sanromán,Carlos Ricardo Soccol,Claude-Gilles Dussap Pdf

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry. Contains comprehensive coverage of food and beverage production Covers all types of fermentation processes and their application in various food products Includes unique coverage of the biochemical processes involved in beverages production

Sustainable Fish Production and Processing

Charis M. Galanakis
Sustainable Fish Production and Processing Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 347 pages
File Size : 49,8 Mb
Release : 2021-09-23
Category : Science
ISBN : 9780323859264

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Sustainable Fish Production and Processing by Charis M. Galanakis Pdf

Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state-of-the-art fish production, processing and waste management. The book explores general valorization methods, focusing on the extraction of high added-value compounds and their reutilization in different fields of the food and nutraceuticals industry. Sections take a comprehensive approach to understanding the most recent advances in the field, while also analyzing the potentiality and sustainability of already commercialized processes and products. This resource could be utilized as a handbook for anyone dealing with sustainability issues within the fish industry.Emphasis of fish production is given to food security issues, large marine ecosystems, aquaculture genomics, epigenetics and breeding, proteomics for quality and safety in fishery products, post-harvest practices in small scale fisheries, and lifecycle impact of industrial aquaculture systems. Emphasis of fish processing and by-products is given to industrial thawing of fish blocks, sources and functional properties of fish protein hydrolysates, recovery technologies and applications, potential biomedical applications, ready-to-eat products, fish waste for bacterial protease production, fish waste for feeding as well as lipid extraction from fish processing for biofuels. Covers recent advances in the field of fish production and processing over the last decade, following sustainability principles Discusses the advantages and disadvantages of relevant processes from various perspectives to improve sustainability Offers practical success stories and solutions to ensure the sustainable management of fish processing by-products

Policy recommendations and smallholder guidelines in improved fish smoking systems

Food and Agriculture Organization of the United Nations
Policy recommendations and smallholder guidelines in improved fish smoking systems Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 40 pages
File Size : 52,5 Mb
Release : 2019-07-17
Category : Technology & Engineering
ISBN : 9789251315361

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Policy recommendations and smallholder guidelines in improved fish smoking systems by Food and Agriculture Organization of the United Nations Pdf

Smoked fish is an important animal protein source in Ghana. However, the traditional method by which the commodity is produced leads to high levels of polycyclic aromatic hydrocarbons (PAH, a food safety hazard) in the commodity. This predisposes consumers to potential health challenges linked to PAH exposure in food. The extent to which that is the case in Ghana was evaluated by screening smoked fish on informal markets in the country for the hazard. Since the FAO-Thiaroye fish processing technique (FTT) has been demonstrated to address the PAH problem, it was further evaluated against traditional kilns in that respect. Consumer acceptance of smoked products from the FTT versus the traditional kilns was also evaluated. The findings demonstrated the high PAH levels associated with traditional kilns, and the efficacy of the FTT in that regard. Consequently, a risk assessment showed that should FTT be used instead of traditional kilns to smoke fish in the Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption. It was also found that overall, consumers are likely to accept products from the new kiln since they did not show a significant preference for traditional kiln products.

Leaving no one behind

Food and Agriculture Organization of the United Nations
Leaving no one behind Book PDF

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 204 pages
File Size : 41,9 Mb
Release : 2020-10-13
Category : Social Science
ISBN : 9789251333297

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Leaving no one behind by Food and Agriculture Organization of the United Nations Pdf

In Africa, women are critical agents of change in the fight against rural poverty, hunger and malnutrition. They are the backbone of their households, communities, and rural economies covering important roles in food production, processing and marketing, and also in the nutrition of the family. However, with food systems rapidly modernizing and dramatic effects of climate change and environmental degradation becoming the “new normal”, they continue to face multiple challenges due to persisting gender discriminations. Over the years, remarkable political commitments to improve women’s condition and status have been made, but substantial gender gaps still remain in the access and control over productive resources and assets, services and markets. Overcoming these challenges will require addressing the root causes of gender inequalities through innovative and gender-transformative approaches. According to FAO’s latest estimates (SOFI, 2019), the number of people suffering from hunger has been rising. Just this trend - and the awareness that we lost a decade of progress - is sufficient to underscore the immense challenge of achieving the Zero Hunger target by 2030. The situation is most alarming in sub-Saharan Africa, where the number of undernourished people has steadily increased since 2014, to 237 million in 2018. These findings are in line with the 2019 SDG report. It shows that we are still lagging behind in achieving the SDGs as the global response has not been ambitious enough.