Smoked fish is extremely popular in Cote d’Ivoire, not just as a source of nutrition and income in many African coastal communities, but in terms of food security.
But the traditional smoking method has come under scrutiny for its health consequences. Over 60% of women who smoke fish have some type of smoke-related illness.
Majority of these women have no other means of earning an income.
In 2014, the FAO partnered with the government to introduce cleaner ovens that produce far less smoke. The ovens also reduced wood consumption dramatically.
For each kilo of smoked fish produced, wood use went down from 5Kgs to only 0.8Kg.
The new oven allows them to cook larger quantities of better quality fish at a reduced cooking time, decreasing post-harvest losses.
To sustain an income during low fishing seasons, some have even begun expanding their product range, creating a number of fish-based products such as croquettes, pate, and crackers.
The distribution of these ovens started in just four pilot communities, but plans are underway to expand.
