Mali wants to benefit from the experience of Côte d’Ivoire in fish processing. To do this, fish processing professionals from Mali visited Ivorian fishmongers from 24 to 28 January. The latter uses Thiaroye ovens (FTT) or other fish processing and preservation techniques.
Indeed, on 26 January, the Malian delegation went to the Mohammed VI landing stage in Locodjro in Abidjan. There, the Ivorian fishmongers shared their experience in smoking fish with the FTT ovens.
The visit was initiated by the Food and Agriculture Organization of the United Nations (FAO) office in Mali with the aim of generalizing good practices in fish smoking and guaranteeing quality products.
The members of the Malian delegation welcomed this sharing of practical knowledge that they can apply once in the country, especially as fishmongers in Mali are encountering problems in exporting smoked fish because of the high level of chemical contaminant residues contained in the smoked products.