The FAO-Thiaroye Processing Technique PART 2 (FTT-Thiaroye) FAO (en)

A series of 3 videos describing a processing technique to produce better quality and more competitive fish, addressed to improve small-scale drying and smoking operations. The FTT-Thiaroye is a technique drawn by the collaborative efforts between the FAO and the CNFTPA training institute in Senegal
Created: 2014
Credits: FAO FIPM and NFFP

[@alhajee]

Wonderfully explained. However, is there a CAD (Computer Aided Design) design for it?