Abstract:
Meat and fish have been preserved by simple methods, principally drying,
salting and smoking, in African, Caribbean and Pacific (ACP) countries for
thousands of years. The main purpose of processing is to preserve these highly perishable foods, which quickly putrefy in hot climates. Dried and smoked products provide greater local food security and can be traded
in other areas. Traditional fish processing centres are found by lakes, beaches and rivers.