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

The FAO-Thiaroye processing technique (FTT), an improved smoking technique for cooking fish, was introduced in Ghana in 2009. Despite its numerous benefits, the adoption rate has been slow. This study demonstrates the financial profitability, return on investment, economic viability and environmental sustainability of the FTT.

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The FAO-Thiaroye processing technique (FTT), an improved smoking technique for cooking fish, was introduced in Ghana in 2009. Despite its numerous benefits, the adoption rate has been slow. The results of this study demonstrate the financial profitability, fast return on investment, economic viability, and environmental sustainability of the FTT compared to other improved kilns