Case 3-15 Adding value through improved on-board processing: case of the octopus fishery in Petite-Côte

Petite-Côte, octopus fishery, on-board processing, value-added, overseas market, PROCOVAL, BLUE FISH

In Senegal, octopus are caught with lines and artificial bait. Once caught, the octopuses are beaten against the hull of the boat to weaken them and then left on board, exposed to direct sunlight. They are not iced but left in stagnant water at the bottom of the boat. Octopuses immersed in stagnant water absorb water, causing them to swell and deteriorate in quality. There was also a widespread practice of fish traders allowing octopus to absorb more water before shipping to increase the weight of their products. Resource management was strengthened by improving on-board processing of caught octopus, with an incentive for fishermen to export high-quality octopus to markets abroad at high prices. What were the methods used?

Instead of beating the octopus to weaken them, as was previously done, the fishers put them in plastic bags on board and stored them in on-board coolers provided to improve their quality. Previously, landed octopus had been showing all the signs of deteriorating quality, such as colour turned to white, lack of lustre, and muddy eyes.

In the PROCOVAL project implemented by JICA from 2014 to 2017, a change was encouraged among fishermen in how they handled caught octopuses. Instead of pounding them on board to weaken them as done in the past, fishermen were encouraged to individually place octopuses into plastic bags and store them in iceboxes provided on the vessel. This improvement in onboard processing ensured that octopuses were brought ashore alive. BLUE FISH, one of the fish exporters, agreed to purchase the improved quality octopuses at a higher price compared to the conventional quality. As a result, this led to value addition through the enhancement of fish quality.

By gaining the understanding of the fisheries exporter, who is a key player in the fisheries value chain, this case demonstrated that improving quality through better on-board processing of octopus could lead to higher and more stable prices, and that fishers could maintain the same level of profit as before, even if the volume of landed catches decreases due to stricter fisheries resource management.

Chapter 3 Implementation of resource management measures

3.2 Measures to strengthen the sustainability of resource management

<Improve on-board processing of catches>
Better on-board processing of catches to improve the freshness of catches and maintain the quality of marine products required by the market, thereby increasing the added value of the marine products. Provide fishermen with information on how to handle marine products on board and on hygiene and quality control, and conduct necessary educational activities. An example is the use of ice and cold storage boxes on board to maintain the freshness of catches.

It is essential to use limited fishery resources effectively. Thus, minimising post-harvest losses is important, and improving onboard post-landing processing is the first step. This case is an effective reference when considering the effective use of resources from the perspective above.