Utilization of bonga (Ethmalosa fimbriata) in West Africa - Preparation

PREPARATION OF THIS DOCUMENT

The mission on utilization of bonga in West Africa was proposed by FAO in the framework of the Cooperative Research Programme on Fish Technology in Africa coordinated by FAO's Fish Utilization and Marketing Service. This Service commissioned Mr Alhaji Momodou Jallow of The Gambia to review literature and collect field information on bonga utilization systems in landing centres and markets in the following countries: Benin, Cameroon, Côte d'Ivoire, The Gambia, Ghana, Guinea, Guinea-Bissau, Nigeria, Senegal and Sierra Leone. The purpose of the mission and this report is to:

identify possibilities for further improvement, modernization or mechanization of the semi-industrial bonga smoking operations;
promote exchange of technologies;
have a reference document on bonga utilization systems in West Africa;
increase awareness of the importance of bonga in West African food security, food supply and trade;
promote follow-up coordination between

FAO's Cooperative Research Programme on Fish Technology in Africa
the Programme on Integrated Development of Artisanal Fisheries in West Africa (IDAF)
the EEC funded project for the 16 ECOWAS States "Improvement of post-harvest utilization of artisanal fish catches in West Africa".

Mr Jallow's mission took place from 4 October to 14 November 1993. The photographs are by courtesy of Mr Jallow.

Jallow, A.M., Utilization of bonga (Ethmalosa fimbriata) in West Africa. FAO Fisheries Circular No. 870. Rome, FAO. 1994. 28p.

ABSTRACT

Small-scale fisheries account for about 90 percent of the total fish catch in West Africa. Small pelagics, including the bonga (Ethmalosa fimbriata), contribute a significant part of this catch. Improper handling, poor preservation, lack of proper storage, distribution and marketing facilities cause post-harvest fishery losses of up to 40 percent.

Reducing the losses has created a very active processing industry in the sub-region. The addition of the processed products to the fresh products has provided consumers with a variety of products that illustrate the variation in fish utilization. The bonga, a popular fish species in West Africa, is utilized in various forms that are of interest to artisanal fisheries development in the sub-region. It is utilized in the fresh, salted and dried, and smoked and dried forms.

Of all the bonga processing techniques, hot-smoking is the most popular in West Africa. It is developed by processors around the traditional open and closed banda, the ground roasting, the "parpaing" oven, the "Fante" banda, the Chorkor oven, and the modified Chorkor oven techniques. Ice for fresh bonga and stronger, more durable drying racks are being introduced in the fresh and salted, and dried product sectors respectively. Meanwhile, a lot more is being done on the development of technology for the production of smoked and dried bonga.

The modified Chorkor oven method has been identified, among the numerous techniques, as the most suitable for bonga smoking. It is cheap, efficient, and sustainable in the long-term for the production of cheap, good quality smoked and dried bonga.

Fresh bonga is consumed in urban areas while the salted and dried, and smoked products have a large market in the rural communities. These processed products are marketed inland and exported to major markets in Guinea and some neighbouring states. In spite of the huge potential, marketing is hindered by transport, credit, and customs levies between states.

The promotion of improved bonga utilization in the sub-region requires the dissemination of relevant information on appropriate preservation technology, the training of extension agents on the use of such technology, access to market information, facilitation of the movement of the various products within countries and within the sub-region.