Asian Food Science Journal

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.