Local fishing in Senegal: quality and traceability challenges**
Local fishing in Senegal consists of 12,000 pirogues (small, flat-bottomed boats), 60,000 fishermen and as many jobs again indirectly linked to local fishing communities where women are working in processing, fish-related activities and as wholesale fish merchants. Local fishing in Senegal is also the main source of fish products for international, regional, and local markets. Therefore improvement in the traceability and the quality (especially cleanliness) of our products is of major importance to the industry.
Traditional fishing boats on a beach in Senegal.
© EU Delegation Senegal
Quality assurance begins at sea from the moment the fish leave the water, which is why we must work to improve the quality of our fleet. So now local fishermen take a positive view on the gradual replacement of the traditional wooden pirogue with fibreglass versions. And this change could turn out to be a positive move, as our country is now facing deforestation and it requires two large trees to make one wooden pirogue. More than that, wooden pirogues require frequent and costly maintenance – they need to be repaired every six months.
The new, fibreglass pirogues are also cleaner and lighter than the traditional boats, are better equipped for storing and preserving fish, and are easier to maintain. They also use less fuel, something to bear in mind at a time when fuel costs are an increasing burden on our livelihoods.
Modern boats and hygiene
But replacing wooden pirogues with fibreglass is expensive for the fishermen, given that a fibreglass pirogue costs more than twice as much as a wooden one. Therefore, to ensure the gradual renewal of our fleet, and make sure that this option is not only available to those who can afford boats, specific aid or credit mechanisms must be available.
However, replacing wooden pirogues with fibreglass ones will not solve the cleanliness issue if the local fishing industry does nothing about changing its methods for handling fish. Today, most of the people handling fish on the boats, as well as the many women involved in the industry (including those on the landing quays), are not well enough informed about the requirements for traceability and cleanliness, and what that means in terms of changing their daily working habits. To meet these requirements, information and training are needed.
Many of the people involved in the industry have no command of French; however the majority are perfectly competent in their national language, both written and spoken. It should therefore be possible to draw up procedures in their national language to allow people in the industry to complete the necessary documents and provide accurate information. In fact, the ‘point of first sale’ (the landing quays) is the perfect location for bringing together all the elements required to improving traceability of fish catches.
The vital role played by the consumer
We can already see significant changes that have taken place in both the professionalism and the specialisation of people with responsibility for traceability and cleanliness. For example, the polystyrene boxes for storing the fish on board the boats are no longer cleaned by the fishermen themselves, but by men and women who specialise in this work and have acquired the skills to ensure a high level of cleanliness.
Similarly, drivers of refrigerated trucks (who transport the fish from the landing quays to Dakar) are now members of an association and have undergone training in transporting fish in the best way possible. This involves, amongst other things, individual approval ratings in recognition of their specialisation.
There is an enormous task ahead, particularly in the improvement of working and handling conditions for locally processed products that are sold throughout the sub-region. And the problems are numerous: cleanliness and hygiene at processing sites; the efforts required by local authorities to collect rubbish regularly; the provision of drainage and drinking water at these sites; issues concerning the packing of the merchandise and so on.
Finally, I would like to draw attention to the responsibilities of consumers and the need to educate them about sustainable fishing, as well as the need to combat illegal fishing.
On the one hand, consumers want a good quality, wholesome product. On the other hand, they are still not interested in knowing whether the product is legally caught or not. For example, the consumer wants a 300g fish on their plate even though the law stipulates that in order to preserve stocks the minimum permitted size is 400g. The fisherman will then do his utmost to meet consumer demand, even if this means breaking the law and forging the required traceability documents.
It is also the case that many hotels demand young, small fish, especially with species such as white grouper, sea bream, prawns, etc., even if this goes against the Senegalese Code of Fishing. But this is also the case in Spain, where, during our visit to the market in Barcelona, we saw young fish of species from our regions on sale.
That is why consumers and customers – including hotels – must be informed and made aware of their responsibilities in relation to their demand for fish products. These should fall in line with the laws and regulations linked to conservation.
* Vice President of the Inter-professional National Council for Local Fishing in Senegal (CONIPAS). E-mail: gaoussoug@yahoo.fr
** Presentation made at the Fishing Products Summit organised by the Seafood Choices Alliance, from 27-30 January 2008 in Barcelona (Spain).
