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dc.contributor.authorTechnical Centre for Agricultural and Rural Cooperation
dc.date.accessioned2014-10-16T09:14:32Z
dc.date.available2014-10-16T09:14:32Z
dc.date.issued1999
dc.identifier.citationCTA. 1999. Fish meals. Spore 82. CTA, Wageningen, The Netherlands.
dc.identifier.issn1011-0054
dc.identifier.urihttp://hdl.handle.net/10568/48542
dc.descriptionMoussa Pouye, a farmer in DeDialocoto, near Tambacounda in Senegal, informs us: 'Fish is not only used for preparing our national dish thiébou diène, but also for producing milk and compost. After the women smoke the fish, they remove the head, scales, and other inedible parts. The waste is bought by farmers and breeders to give to cows, especially milking cows, or to spread on the millet fields as organic fertiliser. It can also be used to make a compost that is richer and cheaper than chemical fertiliser'.
dc.description.abstractMoussa Pouye, a farmer in DeDialocoto, near Tambacounda in Senegal, informs us: 'Fish is not only used for preparing our national dish thiébou diène, but also for producing milk and compost. After the women smoke the fish, they remove the head,...
dc.language.isoen
dc.publisherCTA
dc.relation.ispartofseriesSpore, Spore 82
dc.sourceSpore
dc.titleFish meals
dc.typeNews Item
cg.subject.ctaPOST-HARVESTING TECHNOLOGY AND PROCESSING
cg.identifier.statusOpen Access
cg.contributor.affiliationTechnical Centre for Agricultural and Rural Cooperation
cg.fulltextstatusFormally Published
cg.identifier.urlhttp://spore.cta.int/images/stories/pdf/old/spore82.pdf
cg.placeWageningen, The Netherlands


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