Habits and Technical Systems at Work in Artisanal Fish Processing in Three Localities of Sassandra-marahoue’s District of Côte d’ivoire

Ibourahema, Coulibaly and Stéphane Isaac, Foba Foba and Adja Massagna, Coulibaly and Kouakou Ahossi, Konan (2023) Habits and Technical Systems at Work in Artisanal Fish Processing in Three Localities of Sassandra-marahoue’s District of Côte d’ivoire. Asian Food Science Journal, 22 (1). pp. 25-32. ISSN 2581-7752

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Abstract

Aims: Fishing and fish processing are ancient, traditional activities, which explain why this sector is of great cultural, social and economic importance and plays a key role in feeding populations. Study Design: This study consisted of conducting a survey of processors and certain services involved in the fisheries sector of the Ministry of Animal and Fishery Resources (MIRAH). Place and Duration of Study: This prospective study … took place in the fishing areas of Bouaflé Guessabo and Soubré from October 2022 to December 2022. Methodology: A survey was conducted using a questionnaire. The latter made it possible to collect information relating to the socio-demographic characteristics of the processors, the processing methods and equipment, the various storage strategies and the limitation of post-storage losses of processed fish and the difficulties of the activity.Results: A total of 41 women processors, including 8 from Guessabo (19.5%), 15 from Bouaflé (36.6%) and 18 from Soubré (43.9%) were interviewed. Mostly young (averageage 36 to 40 years) but with 6 to 15 years (68.3%) on average of experience, only 24.4% of them are Ivorian against 75.6% of foreign nationalities. Tilapias zillii and Chrysichthys johenlsi are the species most processed by smoking and marketed in smoked form. No fish processor in the Sassandra-Marahoué district practices a processing technique other than fish smoking. Conclusion: Fish processing activities in the fishing areas of the Sassandra-Marahoué district are mainly carried out by women from neighboring countries. Traditional methods characterized by the use of artisanal hearths are adopted by the majority of them. There is also a variability of fish storage tools ranging from wooden baskets to bags of rice.

Item Type: Article
Subjects: Article Archives > Agricultural and Food Science
Depositing User: Unnamed user with email support@articlearchives.org
Date Deposited: 07 Feb 2023 09:52
Last Modified: 09 Jul 2024 07:00
URI: http://archive.paparesearch.co.in/id/eprint/432

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