STUDY OF THE SOCIO-ECONOMIC IMPORTANCE AND ARTISANAL TECHNOLOGY OF FERMENTED AND SALTED FISH (LANHOUIN) PRODUCED AND SOLD IN LOME

To study the socio-economic importance and technology of fermented and salted fish produced and sold in Lome, a survey was conducted. The sampling method was exhaustive. The questionnaires administered to the 13 producers and 14 sellers covered their socio-demographic characteristics, their knowledge of Good Hygiene and Manufacturing Practices, the lanhouin process and the economic importance of their activities. The production and marketing of lanhouin in Lomearenational activities that are carried out entirely by women. Their age varies from 30 to over 60 years and their experience in the sector is from 1 to 60 years. The majority have not been educated. All of them have not received any training in good hygiene and manufacturing practices. The fish species most commonly used in the production of lanhouin are Pseudotholithus senegalensis and Decadacttylus galeides. The production flowchart includes the following key steps: maturation, salting, fermentation. These steps are completely uncontrolled. In addition, the washing of the fish is done with water from uncovered wells. Fermentation is spontaneous and takes place in plastic or cement jars. Finally, drying after fermentation is not practiced. These conditions would constitute critical points for microbial and toxicological contamination. In economic terms, the production or sale of Lome lanhouin has an individual monthly turnover of 1,200,000 CFA francs (about $600) for more than 92% of them. These results show the contribution of the Lanhouin sector produced and sold in Lome to womens autonomy. They also reveal the need to control its artisanal manufacturing process.