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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
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Created on
Oct 30, 2024
Last modified
Oct 30, 2024
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What is the common method of processing fish employed by SSFs in this area? (V24)

Data file: data_anon_KII

Overview

Valid: 15
Invalid: 0
Type: Discrete
Width: 72
Range: -
Format: character

Questions and instructions

Categories
Value Category Cases
Boiling 1
6.7%
Boiling Drying Salting 1
6.7%
Drying Boiling Salting 1
6.7%
Drying Boiling and drying Salting Deep frying Smoking Other (Specify) 1
6.7%
Drying Salting Boiling Frying Other (Specify) 1
6.7%
Drying Salting Other (Specify) Frying Boiling Boiling and drying 1
6.7%
Drying Smoking Salting Boiling Boiling and drying Frying 2
13.3%
Drying Smoking Salting Boiling Other (Specify) 1
6.7%
Salting Boiling Smoking Frying Other (Specify) 1
6.7%
Salting Drying Smoking Boiling Frying Other (Specify) 1
6.7%
Smoking Boiling Salting Drying 1
6.7%
Smoking Drying Salting Boiling Frying Boiling and drying Other (Specify) 1
6.7%
Smoking Salting Boiling 1
6.7%
Smoking Salting Frying Drying 1
6.7%
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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