PRODUCTION ET COMMERCIALISATION DU POISSON FERMENTE ADJUEVAN PROVENANT DE DEUX DEBARCADERES DE LA VILLE DABIDJAN (COTE DIVOIRE) : ASPECTS SOCIO-ECONOMIQUES

The objective of this study was to describe the different production stages and analyze the socio-economic aspects of the adjuevan value chain, a fermented fish product, at the Vridi-Zimbabwe landing site in the municipality of Port-Bouët and the Biafra landing site in the municipality of Treichville. The study was conducted from April 20 to June 17, 2022, through a survey involving the different actors in the value chain. The results led to the identification of 24 fish species, including 12 specific to Vridi-Zimbabwe, 2 found only at Biafra, and 10 common to both landing sites. These species were distributed among 12 orders, 19 families, and 24 genera. Seven major steps were identified in the production process of adjuevan :scaling, evisceration, washing, dry salting or brining, fermentation, drying, and packaging. The marketing system was structured at the local, national, and sub-regional levels and involved processors, wholesalers, and retailers. Positive gross margins ranging from 2,500 to 10,000 FCFA per 100 kg of processed product were recorded. Thus, beyond its subsistence role, fermentation activity constitutes a moderately rewarding source of income for the actors involved.