1. INTRODUCTION

Senegal is a great West African fishing nation known for the importance of the marine fisheries, which account for almost 90 percent of the total captures. Marine fisheries are the first source of foreign currency, ahead of tourism, and are thus a vital sector to the country. It provides employment and contributes to 273 billion CFA francs^[1] (US$ 124,28 million in landings value and US$ 265,71 million in export earnings) to the national economy. In 1999, fisheries accounted for 11 percent of the gross domestic product (GDP) of the primary sector and 2.5 percent of the total GDP.

Annual per capita supply of fish and seafood in 1999 was 34.9 kg, ranking these products as the first source of animal protein, far ahead of meat products (19.6 kg)^[2].

The contribution of artisanal fisheries to these figures is significant. More than 85 percent of the total landings are of artisanal origin. Small pelagics represent more than 75 percent of the artisanal catches and 55 percent of total marine catches. In the industrial fisheries these species are either frozen or canned, while in the artisanal fisheries they are mostly cured, for domestic consumption and for export. Owing to their low value, small pelagics are seldom refrigerated. Common processed products found in local markets were Kethiak (roasted, salted and dried Ethmalosa or Sardinella), tambadiang and yauss (whole dried Ethmalosa). However, in recent years, a semi-finished product made from minced fillets of small pelagics appeared in the fish utilization systems in Senegal and is increasing in importance in local beaches and markets. The product is also made in markets of Nouakchott (Mauritania) and recently (2002) also appeared in landing sites in Gambia.

The joint FAO, Fish Utilization and Marketing Service/Fisheries Department Group (Accra, Ghana) (FIIU/RAFI) survey ^[3] on low-cost fish retailing equipment in large urban areas in West Africa, conducted from November 2000 to January 2001 reported that minced sardinella fillets production was an opportunity for increased contribution of underutilized species to food security of poorer urban communities and to incomes of small-scale fish operators. The study showed that they competed well with products from other small-scale fish species but that some improvements in their production and marketing were necessary to make them more effective and sustainable. The need for promoting the commercialization of similar value-added products once market potential is confirmed has been highlighted during the Seventh Expert Consultation on Fish Technology in Africa held from 10 to13 December 2001 in Senegal.

In connection with that recommendation FAO has launched a study in Senegal, aiming at appraising the dynamics of the marketing, the socio-economic, safety and quality implications of the production and marketing of minced sardinella products, and proposing improvements to ensure its safety and the effectiveness of the production scheme. The study was conducted in collaboration with the Direction of Oceanography and Marine Fisheries (DOPM) and covered the most important small pelagic landing sites. The Institute of Food Technology (ITA) assessed the safety of the mincing operations and conducted stability tests on samples of minced fillets to determine shelf-life under various storage conditions.