Study on the profitability of fish smoking with FTT-Thiaroye kilns in Côte d’Ivoire
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The FAO-Thiaroye fish processing technique (FTT) was developed in 2008–2009 by the Food and Agriculture Organization (FAO) of the United Nations in collaboration with the Centre National de Formation des Techniciens des Pêches et de l’Aquaculture in Senegal. The goal in developing this technique was to solve many issues inherent to traditional fish smoking methods in terms of health, safety and the environment. After the FTT was developed in Senegal, many other countries in sub-Saharan Africa have adopted this new method, while others are considering doing so. Using Côte d’Ivoire as the benchmark country for introducing the FTT in small-scale fisheries, this study was based on the assumption that it would be risky to increase the number of these kilns without first establishing their profitability. To do this, the field study combined qualitative and quantitative methods with institutional partners in Abidjan and with fish processors at three of the four pilot FTT processing facilities (Abobo-Doumé, Braffedon and Guessabo).