The NARO PAH-safe fish smoking kiln: Greater support is needed for the adoption of a safe and effective fish smoking technology, associated with numerous positive socio-economic outcomes

Nakato, Margaret (2023) The NARO PAH-safe fish smoking kiln: Greater support is needed for the adoption of a safe and effective fish smoking technology, associated with numerous positive socio-economic outcomes. Yemaya (68). pp. 7-9. ISSN 0973-1156

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Abstract

Smoking fish is one of the most common methods of food preservation among fishing communities in Uganda. The most common species that fishing communities smoke include Nile Perch and Tilapia. However, one of the main hazards associated with traditional smoking methods is the risk of cancer due to Polycyclic Aromatic Hydrocarbons (PAHs), which are cancer causing compounds, generated in traditional fish smoking processes. The PAHs are a result of burning toxic compounds present in the firewood used for smoking fish. Consistent exposure to PAHs has been linked to increased incidences of lung, skin, and bladder cancers. In this context, the introduction of a new technology, the NARO PAH Safe Fish Smoking Kiln, comes as a boom to the at-risk population of women fish smokers. Invented by the National Agricultural Research Organization (NARO), the NARO PAH Safe Fish Smoking Kiln, does not only improve the quality of smoked fish products but dramatically reduces PAH levels, making fish smoking a much safer occupation.

Item Type:	Articles
Class Number:	920.YEM593
Keywords:	ICSF, Yemaya, Africa, Fish Processing, Smoking Fish, Smoking, Fish Processing, Socio-economic Aspects, Technology, Nile Perch, Tilapia, Fishing Communities, Women, Gender, Polycyclic Aromatic Hydrocarbons (PAHs), Health Hazards, Working Conditions
Subjects:	Decent Work
Depositing User:	Vivek D ICSF
Date Deposited:	03 May 2024 04:57
Last Modified:	03 May 2024 04:57
URI:	http://icsfarchives.net/id/eprint/20164

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