Home / Central Data Catalog / FAO / IDN_2022_EWSFSFS_V01_M_V01_A_OCS / variable [F23]
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Empowering Women in Small-Scale Fisheries for Sustainable Food Systems 2022

Indonesia, 2022
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Reference ID
IDN_2022_EWSFSFS_v01_M_v01_A_OCS
Producer(s)
Molly Ahern
Collection(s)
FAO - Food and Agriculture Microdata Catalog
Metadata
Documentation in PDF DDI/XML JSON
Study website
Created on
Oct 30, 2024
Last modified
Oct 30, 2024
Page views
1584
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What is the common method of processing fish employed by SSFs in this area/community? (V41)

Data file: data_anon_FGD

Overview

Valid: 11
Invalid: 0
Type: Discrete
Width: 53
Range: -
Format: character

Questions and instructions

Categories
Value Category Cases
Boiling Frying 1
9.1%
Boiling Frying Other (Specify) 1
9.1%
Boiling Other (Specify) 1
9.1%
Drying Smoking 1
9.1%
Frying Smoking Other (Specify) Boiling 1
9.1%
Other (Specify) 5
45.5%
Other (Specify) Drying Smoking Salting Boiling Frying 1
9.1%
Warning: these figures indicate the number of cases found in the data file. They cannot be interpreted as summary statistics of the population of interest.
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