Implementation of analytical capacity building and a situational analysis

One of the pillars of the solution to which the project is aimed at contributing to is Mali's capacity to locally and structurally monitor chemical contamination levels (pesticides and PAHs) in food. To achieve this, technical support is being provided to ensure the analytical competence of laboratories already equipped with analytical equipment. By leveraging this analytical capacity, laboratories are expected to produce data that supplements the risk assessment and help to pinpoint and understand the extent of the distribution of the contamination. These data are of vital importance to identify appropriate risk management levers.

Development of national strategies for the management of risks posed by pesticides and PAHs

Resolving this sanitary and phytosanitary issue requires a multisectoral approach and ownership by competent national authorities. Based on the situational analysis, national stakeholders meet to decide together how to resolve the issue of contamination of smoked fish by PAHs and pesticides. The documents resulting from these consultations, which are validated by supervisory authorities, help to determine the roles and responsibilities of stakeholders. This approach is expected to allow for the justification of actions implemented within the framework, as well as those carried out by technical and financial partners, on the basis of a strategic document adopted by policymakers in Mali.

Development of training modules

Training modules are being developed based on the qualification and validation of smoking tools, and their use to obtain products that fulfil the Codex and market criteria. The strengthening of the analytical tool during the first phase of the project is expected to ensure that smoking ovens provide a sustainable solution to the issue of post-capture conservation while complying with acceptable chemical contamination levels for health and trade.

Provision of community training in the use of improved smoking units

The project is aimed at providing material for and training on the use of locally produced improved ovens for 10 fishing communities. The project focuses particularly, where possible, on women and young industry stakeholders. Furthermore, the experience acquired helps to improve training documents.

Promotion of products in accordance with Codex standards and codes of practice

To have a sustainable impact on food safety and access to the international market in Mali, the project needs to capitalize on its achievements. To this end, the products improved are promoted to consumers through fairs and audio visual media, analyses of market opportunities, and a document on the approach taken and the lessons learned with a view to scaling up and potentially replicating such actions in other contexts.