FAO Digital Media Hub - FTT-Thiaroye Ovens in Côte d’Ivoire: transforming lives through simple technology

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FTT-Thiaroye Ovens in Côte d’Ivoire: transforming lives through simple technology

FTT-Thiaroye ovens were introduced in 2014 in Côte d’Ivoire as a simple, but efficient alternative to traditional fish smoking. Benefits for women have proven to be numerous: healthier working environment, better quality of products, extra time to attend literacy classes. Many women are now able to pay for the children’s schooling and the women’s associations have also allowed them to start saving and obtain Bank ID’s.

Country Côte d'Ivoire

Duration 4m18s

Edit Version International

Video Type Video News Release (VNR)

Date 12/12/2016 12:56 PM

File size 387.99 MB

Unique ID UF2T2R

All editorial uses permitted

Production details and shotlist

UNFAO Source FAO Video

Shotlist LOCATION: Abidjan, Abobo Doumé, Guessabo, Marcory-Anoumabo, COTE D’IVOIRE

DATE: November 2016

Sound: Natural/French

LENGTH: 4’18”

1. Fishing boats in Abobo Doumé

2. Côte d'Ivoire flag on fishing boat in Abobo Doumé

3. Buckets of smoked fish being sold in market

4. Time lapse of fish market in Abobo Doumé

5. Wood burning for traditional oven

6. Fish smoking on traditional oven

7. Various shots of traditional fish smoking and women smokers in Abobo Doumé

8. SOT: Professor Anoh Paul, Felix Houphouet Boigny University in Abidjan (French)

The women had pulmonary ventilation problems, problems with restrictions and obstruction to their respiratory system. She also found that they had ophthalmological problems linked to the amount of heat and smoke they received in the eyes.

9. Traditional fish smoker in Abobo Doumé

10. Close-up of fish smoking on traditional oven

11. Woman smoking fish in the traditional method with baby sleeping on her back

12. Traditional smoking area near family’s house in Guessabo

13. Close up of fish smoking on traditional oven

14. Woman smoking fish in the traditional method in Guessabo

15. SOT: Tia Florence, Traditional Fish Smoker, Guessabo (French)

If you have kids and you don’t do this, how will you be able to feed them or put them in school?”

16. Small child near traditional ovens

17. SOT: Tia Florence, Traditional Fish Smoker, Guessabo (French)

This is hell.

18. SOT: Yvette Diei Ouadi, Fishery Officer, FAO (French)

In 2014, FAO and the government implemented a technical cooperation programme in four pilot communities to introduce the FTT-Thiaroye ovens.

19. Abobo Doumé pilot site building

20. Pan of inside of Marcory-Anoumabo pilot site

21. SOT: Micheline Dion, President of the Cooperative for Fishery Products Traders and Processors in Abidjan (French)

We are organised women aware of our impact on the national economy. Thanks to the scale of our activities, we contribute to job creation and food security at the national level.

22. Various shots of FFT ovens

23. Woman holding fish smoked by FTT ovens

24. SOT: Blé Odile, FTT fish smoker in Guessabo (French)

It’s tiring with the old ovens. The problem is that there is a lot of smoke that makes you sick. But here, once you put your fish in, you can rest until your fish is cooked and then you can go sell it in the market.

25. Blackboard for women’s literary lessons

26. Calculating profits on calculator and writing them down in book

27. Female customer choosing fish to buy at pilot site in Guessabo and paying the women

28. Three young children sitting

29. Hands of a student holding a school workbook

30. Hands holding and opening bank ID booklet

31. Woman rolling out dough for fish crackers

32. Various shots of women holding up plates of fish-based products produced in Marcory-Anoumabo

33. SOT Obenan Kouassi Adjoumani, Minister of of Agriculture and Animal Resources, Abidjan (French)

Now that we have put into place a management system that truly meets sanitary standards, there is no reason that these products will only stay in Cote D’Ivoire.

34. Pan of FTT ovens

35. Sealing fish in plastic wrapping for customer

36. FTT smoked fish in storage area

37. FTT fish smokers in Guessabo cheering and clapping together

ENDS

Script Smoked fish is a vital source of food security, nutrition, and income for many African coastal communities. In Côte d’Ivoire, smoked fish is extremely popular and widely sold in fish markets nationally. The traditional smoking method requires burning large amounts of wood to heat the fish over simple ovens, letting off a choking amount of smoke. This technique was found to have severe health consequences for the women who undertake it. Over 60% of women who smoke fish have some type of smoke-related illness. But these health consequences go far beyond, affecting their young children as well, who are often present during the smoking process. Despite the harsh working conditions and health risks, the majority of women have no other means of earning an income.

In 2014, FAO began working with the government on a technical cooperation programme that introduced the FTT-Thiaroye ovens in four pilot communities. Women’s cooperatives were organised at each site prior to the instalment of the ovens, allowing for a sustainable foundation on which to grow. FTT ovens are cleaner and produce far less smoke. While wood consumption is extremely high for traditional kilns, raising concerns about deforestation, the FTT ovens use very little. For each kilo of smoked fish produced, there was a dramatic decrease in wood use from 5Kgs to only 0.8Kg. The covered ovens have also created a much safer working environment for the women.

Overall, the women are able to cook larger quantities of better quality fish at a reduced cooking time. Some of the women have taken advantage of this extra time by attending literacy and math classes. Allowing them to better calculate their daily profits.

The improved quality and taste of the smoked fish - no longer containing a carcinogenic residue - has translated into higher selling prices, and thus an increased income.

The benefits will impact generations as many women are now able to pay for the children’s schooling and help put food on the table. The women’s associations have also allowed women to start saving and obtain Bank ID’s.

To sustain an income during low fishing seasons, some of the pilot sites have even begun expanding their product range, creating a number of fish-based products such as croquettes, pate, and crackers. The FTT ovens have helped reduce health hazards, improve food safety and quality, and decrease post-harvest losses. But most of all they have empowered women, impacting positively on their families, communities and the country at large.