Female fish processors using FTT-Thiaroye technology to smoke fish. The new technology consists of a dual functioning oven and mechanical drier, which also can act as storage unit - and is especially designed to help small-scale fish processors to prepare and market safe, high-quality food. Different varieties of vegetable materials can be burned, instead of just wood or coal. Coconut shells and husks, maize or even millet cob are just as effective in smoking fish and place far less pressure on the environment. A collection plate traps dripping fish oils that can be re-used for manufacturing soap or as cooking oil. FTT makes it easy to upgrade traditional ovens and is capable of significantly slashing the carcinogenic contaminants produced during smoking. At the same time, the technology reduces the amount of fuel needed and provides a load capacity five times greater than traditional barrel ovens or twice the Chorkor kiln. Shorter processing times and reduced risk of burns or smoke-inhalation also mean these women can focus more time on their roles as mothers and caretakers. FTT technology also offers a way for small-scale producers to gain access to lucrative international markets.